6-301.12; Priority Foundation; Neither of the two sinks in the back had towels available. PIC said they were waiting on the truck order. CDI: A small roll of towels was moved to the sink in use...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device.
1.0
21.
3-501.16(A)(1) ; Priority; One pan in the hot hold shelves had two folded eggs that measured 130-133F. Breakfast was almost over and the other egg pan measured 150F+. CDI: Eggs voluntarily discarded...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
0.0
49.
4-601.11(B) and (C); Core; Sides of the fryers have light grease buildup, the beef patty freezer has ice & light debris buildup inside, the walk-in freezer has ice buildup on the floor, and the lower shelves in the drive-thru have light brown buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; Ceiling tiles and vents on the line are discolored and have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The mop sink faucet/dispenser/hose is leaking from a couple of locations. The floor tile in the mop sink is damaged...Physical facilities shall be maintained in good repair.
3-501.16(A)(1); Priority - Many tator rounds were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above until served...CDI by voluntarily discarding tator rounds. NOTE: If it is difficult to keep tator rounds hot, consider only frying them to order.
1.5
28.
7-102.11; Priority Foundation - One bucket of sanitizer was not labeled as "sanitizer". Also, a different chemical (not degreaser) was stored in a few bottles labeled as "degreaser"...Working containers used for storing chemicals and sanitizers shall be clearly labeled with common name of material inside...CDI by discarding liquids from containers.
1.0
37.
3-302.12; Core - Some bottles of sauces and dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and some coffee filters were unprotected/uncovered...Single service disposable food/beverage articles shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep filters in their plastic bags or in covered clean container.
0.5
47.
4-501.11; Core - Several wire shelves were rusty, worn or peeling...Food service equipment shall be kept in good repair...Replace wire shelves with similar approved shelving.
0.5
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks, right "clean" side drainboard and backsplash of 3-comp sink had heavy soil/grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, interior bottoms of fryers, metal cabinet areas, surfaces around tator rounds hot holding area, tops of fryer hood...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-202.19; Core - At mop sink/can wash faucet, when water is completely turned off at knobs and splitter levers are completely open, water continues to forcefully flow through attached hose. Also, floor tiles in mop sink basin were damaged (water ponding in some areas). Ice was accumulated on walk-in freezer floor under evaporator...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet and basin tiles. Repair freezer evaporator leaks.
0.5
55.
6-501.12; Core - Vent hoods and filters above fryers and charbroiler were soiled and had grease build-up. Many kitchen ceiling tiles were soiled/stained. Ice was accumulated on walk-in freezer floor. Flooring and drain was soiled near drive through area...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove ice from freezer floor.
0.0
56.
6-304.11; Core - When hamburgers were being grilled in charbroiler, a large amount of smoke was produced that went out into other areas of kitchen (and not up into vent hood above)...Mechanical ventilation of sufficient capacity shall be provided to keep kitchen free of excessive heat, steam, vapors and smoke...Provide maintenance/repairs on vent hood so it adequately removes vapors and smoke produced by charbroiler.
0.0
56.
6-303.11; Core - Lighting in kitchen and back storage room was dim in many places...At least 50 foot-candles (fc) of light shall be provided on food contact surfaces and 10 fc of light at 30 inches above floor shall be provided in dry product/food storage areas...Increase lighting in kitchen and back storage areas.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-501.16(A)(1); Priority - Some tator rounds were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above until served...CDI by voluntarily discarding tator rounds.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Two cartons of egg mix were on kitchen shelf at 59-60F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating egg mix.
1.5
37.
3-302.12; Core - Some bottles of sauces and dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stored with food contact surfaces up and unprotected, and some had water ponding at the bottom or were stacked while wet...Clean food equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate and invert wet food containers so they completely air dry before stacking. Cover or invert food containers on clean surfaces.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and food containers were unprotected/uncovered...Single service disposable food/beverage articles shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep disposable food containers inverted or in covered dispensers.
0.5
47.
4-501.11; Core - Some wire shelves were rusty/worn...Food service equipment shall be kept in good repair...Replace wire shelves with similar shelving.
0.5
47.
4-502.11(A) and (C); Core - One black food pan was cracked...Food service utensils shall be kept in good repair...CDI by discarding pan.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink had heavy soil/grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, condiment/lid holders, areas above sandwich prep line (food splatters, etc.), surfaces around tator rounds hot holding area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - No covered receptacle was in women's bathroom...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Provide covered receptacle for women's bathroom.
0.0
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - At mop sink/can wash faucet, when water is completely turned off at knobs, water continues to forcefully flow through attached hose with nozzle at the end. Also, floor tiles in mop sink basin were damaged (water ponding in some areas). Ice was accumulated around walk-in freezer door, on adjacent shelves and under evaporator...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet and basin tiles. Repair freezer door air leaks and evaporator leaks.
0.5
55.
6-501.12; Core - Vent hoods and filters above fryers and charbroiler were soiled and had grease build-up. Many kitchen ceiling tiles and light shields were soiled/stained. Ceiling tile by bathrooms had water stain. Ice was accumulated on walk-in freezer door and evaporator lines...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. After ensuring ceiling/roof leaks are fixed, replace stained ceiling tiles. Remove ice from freezer door and evaporator.
0.0
56.
6-303.11; Core - Lighting in back storage room was dim in many places...At least 10 foot-candles of light at 30 inches above floor shall be provided in dry product/food storage areas...Increase lighting in back storage area.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Shanekwa Walton Woody, Exp. 7-26-2028...NOTE: Time as a public health control used for TCS foods kept off temperature on sandwich make line must have written procedures that follow the NC Food Code Manual (Section 3-501.19). Please maintain these procedures with your health department records, forms and reports.
4-601.11 (A); Priority Foundation; Some of the black, hot hold rail pans that were stored as clean had food residue and oil in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
47.
4-501.11; Core; Trim on the inside of the burger freezer is broken. A dunnage rack in the walk-in freezer is dented and difficult to clean. Equipment shall be maintained in good repair.
0.5
48.
4-501.14; Core; The 3 comp sink basins and faucet have a slight buildup of grease and residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; Some of the equipment on the line, like the sliding door freezer and the lower shelving, is soiled with grease buildup and food debris. Some of the shelves and the floor in the walk-in cooler are collecting residue. The walk-in freezer has light ice building up on the floor. The dish rack is building up a light amount of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
54.
5-501.113; Core; One lid on each of the outdoor dumpsters are damaged. Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Have the company replace these lids.
0.0
55.
6-501.12; Core; The floor in areas like the hot line and dry storage have a slight buildup of oil and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; The tiling in the mop sink is damaged and difficult to clean. Physical facilities shall be maintained in good repair. Repair this damaged tile to make it smooth and easily cleanable.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.15; Priority Foundation; Ham in the walk-in cooler that was taken from the line and measured 59F was cooling tightly covered with plastic wrap. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, ice as an ingredient, and containers should be loosely covered. CDI: Ham was uncovered.
0.5
44.
4-903.11(A), (B) and (D); Core; The above head shelving holding the clean dishes is collecting residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe this shelving down.
0.5
47.
4-501.11; Core; Walk-in freezer door not shutting properly, gasket torn and door frame/trim damaged. Trim on the inside of the burger freezer broken. Equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Some of the equipment on the line is soiled with grease buildup and food debris. Some of the shelves and the floor in the walk-in cooler are collecting residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
53.
5-501.17; Core; The trash can in the women's restroom does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a trash can with a lid.
0.0
54.
5-501.111; Core; The door of the storage shed for items being returned outside is missing. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. PIC said the shed is being torn down soon.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
