6-301.11; Priority Foundation; No soap at handsink when first entering area and before the double doors to the kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, or soap. Soap added to dispenser during inspection.
1.0
55.
6-501.12; Core; Minor residue buildup along wall behind three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently.
2-102.12 (A); Core; No CFPM was present during the inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- provided manager with information on Serve Safe classes.
1.0
10.
6-301.12; Priority Foundation; No paper towels at first handsink in front deli area before entering back area. Each handwashing sink shall be provided with individual disposable towels. Paper towels added to this sink during inspection.
2-102.12 (A); Core; No CFPM was present during the inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- provided manager with information on Serve Safe classes.
1.0
10.
6-301.11; Priority Foundation; No soap was available at two different handwashing sinks. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap provided.
2.0
10.
5-205.11; Priority Foundation; Observed a box of latex gloves stored in the handwashing sink near the warewashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- box of gloves removed.
0.0
55.
6-501.11; Core; Two light bulbs are burnt out over the fryer station. Physical facilities shall be maintained in good repair. Replace bulbs. No points taken today.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
6-301.11; Priority Foundation; Two handwashing sinks, one in the back prep area and one behind the Deli counter were out of soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap added
1.0
49.
4-601.11(B) and (C); Core; The caulking along the back of the three compartment sink has black residue build-up. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean and replace caulking if necessary.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
5-205.11; Priority Foundation; Back handwashing sink near three compartment sink had a food strainer and paper towels in the sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed from sink during inspection. Full points deducted for repeat violation.
2.0
39.
3-305.11; Core; Boxes of frozen food product near the freezer door were covered in frozen condensation as were the walls of the freezer near the door and shelving. Food shall be protected from environmental sources of contamination by being stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Clean off frost and remove ice from shelving.
1.0
49.
4-601.11(B) and (C); Core; Some minor dust accumulation on the walk-in fan covers and around the fan box. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. No points taken today.
2-501.11; Priority Foundation; Facility has blood cleanup kits which have directions on the packages to cleanup blood. EHS recommends having another kit for bodily fluids and/or written procedures for the cleanup of vomit or diarrheal events. New manager sent information during inspection. Ensure facility has procedure for responding to vomit or diarrheal events or points may be deducted next inspection.
0.0
10.
5-205.11; Priority Foundation; Back handsink near three compartment sink blocked with strainer and paper towels in the sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items removed from sink during inspection.
1.0
49.
4-601.11(B) and (C); Core; Gaskets on both walk-in coolers have minimal residue buildup and need to be cleaned. Speed rack in back of facility has some food debris and dust. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.0
54.
5-501.16; Core; Trash can missing from handsink in back of facility near three compartment sink handwashing station, and only one trash can in front area where there are a total of four handsinks in this area. If disposable towels are used at handwashing lavatories, a trash can shall be located at each lavatory or group of adjacent sinks for easy access. Please add more trash cans to these lavatories.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature captured due to COVID precautions. Allergy poster provided.
2-102.12 (A); Core; No certified food protection manager on site during inspection. Each facility shall have a certified food protection manager when food is being prepared or sold.
1.0
5.
2-501.11; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
24.
3-501.19; Priority Foundation; Observed some incorrect times labeled and some times missing altogether from hot food being held on time. | TPHC foods shall be marked with the time of discard or the start time of TPHC holding | PIC to ensure that times are accurately recorded for TPHC held foods.
1.5
54.
5-501.16; Core; Observed there to be several trash cans missing from handwashing stations near rotisserie chicken area and in back prep area | A trash can shall be located at each handwashing station or group of handwashing stations | PIC to place more trash cans near handwashing stations for easy access
0.5
General Comments
Inspection co-led with Peri Wall
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Inspector Info: Sarah Black 919-500-3421 Sarah.Black@wakegov.com
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
This inspection was performed by Margaret A. Gunter
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
At the handsink in the rotisserie chicken prep area, the hot water is reaching 126F. This is not a temperature at which it is comfortable or safe to properly wash hands. The mixing valve needs to be adjusted so that the temperature does not exceed 120F. Minimum temperature at a handsink is 100F. *NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
During inspection, rotisserie chickens finished cooking. EHS checked temperatures on the larger chicken and found that they were only 145F at the interior of the breast meat. The smaller chickens checked were well above 165F. Make sure to thoroughly check temperature on all chickens, it is recommended to cook the larger chickens separate from the small ones. Discussed this during inspection. Follow-Up: 10/27/2017
The BBQ Chicken wings were 125 degrees, the collard greens were 122 degrees and Ranch Chicken was 130 and all of these items must be held hot at 135 degrees or hotter. (The collard greens and the chicken was pulled and dumped.)
2.0
36.
The handle on one of the Henny Penny Rotisserie ovens is broken.
0.0
43.
The pre-mixed water at the kitchen hand sinks ranges from 80-138 degrees. It should be 90-110 and in no case less than 85 degrees and no more than 115. The hand sinks need to be adjusted so the tempered water is at a comfortable temperature for hand washing. Another option would to put in faucets that have both a hot and a cold knob so employees can adjust the temperature themselves. Also do not block access to the hand sinks with brooms and other items. The wire glove box holder is in the way at the hand sink near the mop sink. The hand sink out front does not shut off.
1.0
49.
No documentation of approved training - no credit awarded.
The boneless BBQ Chicken was 125 degrees and some of the General Tso`s Chicken was 125 and both these items must be held hot at 135 degrees or hotter. (The chicken was pulled and dumped.)
2.0
36.
The handle on one of the Henny Penny Rotisserie ovens is broken.
0.0
43.
The pre-mixed water at the kitchen hand sinks ranges from 71-138 degrees. It should be 90-110 and in no case less than 85 degrees and no more than 115. The hand sinks need to be adjusted so the tempered water is at a comfortable temperature for hand washing. Another option would to put in faucets that have both a hot and a cold knob so employees can adjust the temperature themselves.
1.0
49.
No documentation of approved training - no credit awarded.
(1)Several hex head screws were used to attach sinks to the wall. Also flat head counter sunk screws were used to attach the utensil sink and the flat head screw is not smooth and easily cleanable. Be sure to use hardware that is smooth and easily cleanable on exposed surfaces in the kitchen such as truss head screws, round head screws, pan head screws. Use counter sunk screws in counter sunk holes or with a finishing washer so that everything is smooth and easily cleanable. (2) Install a splash guard on the hand sink that is within 18 inches of the prep table. It would also be good to move the soap dispenser so it does not drip on the prep table.
0.5
43.
The pre-mixed water at the rest room hand sinks is only 74 degrees. It should be 90-110 and in no case less than 85 degrees and no more than 110.
1.0
49.
No documentation of approved training - no credit awarded.
