4-602.11; Core - One soda dispensing nozzle at drive through had large soil build-up...Equipment such as beverage equipment dispensing nozzles shall be cleaned frequently enough to prevent soil/mold build-up...CDI by having PIC clean nozzle.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Milk in bottles in reach-in refrigerator was at 44F (required to be refrigerated)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating milk.
1.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups were stored unprotected in dispensers by drive-through and front counter. Some disposable food containers were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep stacks of cups down inside approved dispensers (covering top rims) or in their original plastic sleeves pulled up to rims of top cups on stacks. Store paper containers covered or inverted on clean surface.
0.5
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, refrigerator door frames, metal cabinet hinges/doors, interiors bottoms of fryers, metal cabinets under dining area self-service beverage counter. Ice was accumulated on interiors of reach-in freezer...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove excess ice from freezer interiors.
0.5
54.
5-501.113; Core - Trash/recycling dumpster side doors were open...Outside dumpster doors and lids shall be tight-fitting...Keep dumpster doors closed when not in use.
0.5
54.
as5-501.114; Core - One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-201.17; Core - Section of peg board with small holes (not easy to clean) was mounted to wall above food prep sink...Attachments to walls shall be easily cleanable...Remove peg board from wall since it cannot be easily cleaned.
0.5
55.
6-501.11; Core - Ice was accumulated under walk-in freezer evaporator. Caulk was missing or damaged in vent hood corners...Physical facilities shall be kept in good repair...Physical facilities shall be kept in good repair...Repair evaporator so it does not leak (so ice does not accumulate). Replace damaged/missing caulk in vent hoods.
0.0
55.
6-501.12; Core - Flooring and floor drains under cooking/frying line and/or under ice machines/counters was soiled. Wall surfaces were soiled in some kitchen areas, including inside walk-in cooler. Exteriors of rear store grease storage unit and mop sink faucet were soiled with grease build-up. Sides/edges of bathroom toilet stall doors and entrance doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Educate workers on washing their hands at handsinks for 10 to 15 seconds with soap and warm water, dry hands with paper towel and use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
6-301.12; Priority Foundation; The hand drying sink near the oven did not have a hand-drying provision. . All handwashing sink must be provided with and hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
1.0
16.
4-501.114; Priority; The dish machine was showing no measurable signs of chlorine sanitizer after going through five complete cycles. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. The dishes must be washed in the dish machine but must be sanitized by using the three compartment sink. A return visit will be made to se if the item has been corrected.
3.0
16.
4-601.11 (A); Priority Foundation; There were several dishes stored as clean but had wet and dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. Several dishes were stacked wet.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in cold hold unit. Clean around the cooking equipment and cold hold units. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor around the cooking equipment and serving line to remove the food debris. Clean the wall in the dry storage room to remove the black spots. Physical facilities must be cleaned as often as necessary to keep them clean.
2-201.11 (A), (B), (C), and (E); Priority; The manager on duty did not have a employee policy health agreement that meets the current rules. Employees must know when to stay home from work while ill. Employees must know the correct steps to take before they can return to work. CDI.. A sample form was given to the manager on duty.
0.0
8.
2-301.14; Priority; There were two employees that entered into the kitchen from outside. The employees touched other surfaces in the kitchen and did not wash their hands. Employees must wash their hands after engaging in other activities that contaminate the hands. CDI... The employees were instructed on when proper hand washing needs to take place. The employees were properly washing their hands before the end of the inspection.
2.0
16.
4-601.11 (A); Priority Foundation; The dish machine was showing no measurable signs of chlorine sanitizer after going through four complete cycles. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. The dishes can be washed in the dish machine but must be sanitized by using the three compartment sink. A return visit will be made to see if the item has been corrected.
1.5
21.
3-501.16(A)(1) ; Priority; There was a small portion of roast beef on the food slicer that was holding at 116F. This potentially hazardous food must be held hot at 135F or above. CDI.. The roast beef was placed in the trash can by the manager on duty.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the cold hold unit Gyro meat was holding at 45F, Sauerkraut was 45F, Sliced tomatoes was 46F, Lettuce was holding at 45F. These potentially foods must be held at 41F or below. CDI... The food were covered and cooled down to 41F before the end of the inspection.
1.5
47.
4-501.12; Core; There were two cutting boards that had deep cuts on both sides of the boards. Surfaces such as cutting boards and blocks that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced CDI.. New cutting boards have been ordered.
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
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes, shredded lettuce, Swiss cheese, lamb were above 41 degrees F (see food temperature chart above). Cold foods shall be held to 41 degrees or less. The external thermometer on refrigerator was reading 44 degrees. The internal temperature was 48 degrees. Refrigeration company was called by manager and they are coming today to evaluate and repair.
1.5
40.
2-303.11; Core; One food employee was wearing a watch. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. CDI-Instructed employee to remove watch during food prep.
