3-501.16 (A)(2) and (B); Priority; Country ham and spam holding above 41 F in the lowboy cooler on the cook line. Refer to temperature chart above. Cooler maintaining 45-48 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cooler adjusted down. PIC to monitor. Ensure 41 F or less can be maintained. Spam voluntarily discarded. Country ham moved to cool in the walk-in cooler. Sausage patties to be used within the next hour, and additional boxes of sausage patties moved to the walk-in cooler.
3.0
49.
4-601.11(B) and (C); Core; Insides of the tall reach-in freezer soiled with food and debris. Walk-in cooler and walk-in freezer shelving soiled with debris. Walk-in cooler gasket soiled with accumulation. All cookline equipment surfaces encrusted with grease deposits and soil accumulation. Computer monitors and outlets (on the cook line) soiled with dust, debris, and grease accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
4-601.11 (A); Priority Foundation; Various utensils and lids stored as clean sticky/greasy to the touch and soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce and sliced American cheese holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cheese and lettuce to be used within the hour. EHS provided PIC a template TPHC form. EHS strongly recommends using TPHC (Time as a Public Health Control) for the sliced American cheese, as it has a hard time maintaining temp. on the prep line. EHS also suggests adjusting the prep cooler to 38 F.
3.0
49.
4-601.11(B) and (C); Core; Lowboy cooler interiors on the cook line and in the drive-through area need thorough cleaning. Food debris present. Insides of the tall reach-in freezer soiled with food debris. Buildup of food debris present on the red Hatco toaster. Walk-in cooler shelving soiled with debris and black accumulation. All cookline equipment surfaces encrusted with grease deposits and soil accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; The wall behind the tall reach-in freezer on the cook line and walls behind cooking equipment soiled with debris and grease accumulation. Floors underneath and behind cooking equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F including sliced American cheese, ham, sausage balls, and shredded cheese. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. The walk-in cooler maintaining 41.9-42 F ambient. All TCS foods inside the walk-in holding 42-44 F. CDI - Walk-in cooled to 38 F ambient. American cheese voluntarily discarded.
3.0
47.
4-501.11; Core; The walk-in cooler has no gasket. A piece of black foam is currently being used as a makeshift gasket until a well-fitting gasket can be obtained. EHS shown work orders and communication with maintenance. Equipment shall be maintained in a state of repair. Obtain and install a working gasket. Continue to monitor walk-in cooler temperatures and ensure 41 F or less is maintained.
0.0
49.
4-602.13; Core; Lowboy cooler interiors on the cook line and in the drive-through area need thorough cleaning. Food debris present. Insides of the tall reach-in freezer soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
5-205.11; Priority Foundation; A tea pitcher, a whisk and a bag of sugar stored in the back handwashing sink. Handwashing sinks are for handwashing only. They may not be used for any other purpose. CDI - Items removed.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple dishes stored as clean sticky/greasy to the touch and soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.
1.5
16.
4-602.11; Core; The lid to the ice bin in the drive through area soiled with black accumulation on the underside. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ham holding at 52 F in a low boy cooler on the cook line. Cooler holding 54 F ambient. TCS TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Ham voluntarily discarded.
1.5
47.
4-501.11; Core; As mentioned above, the low boy cooler on the cook line holding 54 F ambient. Equipment shall be maintained in a state of repair. Repair to hold at 41 F or below.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, soil and mold.
4-601.11 (A); Priority Foundation; Multiple dishes stored as clean sticky to the touch and soiled with food debris. Remember to remove stickers prior to beginning the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be re-cleaned.
1.5
16.
4-602.11; Core; Soda nozzles and the lid to the ice bin in the drive through area soiled with black accumulation. Ice machine walls soiled with a small amount of black accumulation. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
21.
3-501.16(A)(1) ; Priority; A container of sausage patties reading less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 135 F or above. CDI - Sausage patties voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of buttermilk and a container of sliced American cheese reading above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Cheese voluntarily discarded. Buttermilk put on ice.
1.5
44.
4-903.11(A), (B) and (D); Core; A few cleaned and sanitized dishes stacked wet. These shall be stored in a self draining position that allows air drying. Air dry prior to stacking dishes.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust buildup and walk in cooler racks soiled with black and green/grey accumulation. The outsides of the ice machine soiled with black buildup. Surfaces of equipment shall be kept free of an accumulation of dust, soil and mold.
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. No signature required due to COVID-19.
*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* 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.
*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. Follow-Up: 04/01/2018
*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.
Please remove the diverter device at the mop sink and add a pressure reduce wasting tee device better known as a side kick device. A wasting tee releases pressure off of the built in back flow device when the chemical dispensing system is connected. Also, it takes away the ability to leave the water running in the system by having the diverter left in the on position. See picture provided.
Recommend replacing muffin pans if after cleaning them, the surface is still rough.
*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.
Sanitizer is weak in the towel buckets. Use test strips and maintain at 200ppm quat or higher. Recommend rinsing the towels in sanitizer before storage in buckets. . . . . .
Pans are slightly greasy on the outsides. Use hot soapy water to wash utensils. New rule will require wash water be 110'F or hotter.
1.5
17.
Milk 49'F in the carafe for customer self-service. It has not been changed-out today. Replace as needed to maintain the temperature at 45'F or colder.
0.0
30.
Many many wet towels are spread around the kitchen. Towels breed bacteria. Store wet towels in the sanitizer buckets.
Cooking employee wipes her hands a lot on her apron.
0.0
34.
Utensil storage shelves need cleaning. Remove greasy coating.
0.5
35.
When biscuit making employee removes her gloves, she stores them on the biscuit table. Each time the single use gloves are removed, discard them.
0.5
38.
Use test strips to check sanitizer. If concentration is not stable, a new solution may be needed. Sanitizer fresh from the sink is a very good 300 ppm quat, but is not maintained in buckets. .
Utensil washing sink with sanitizer is slightly greasy. Clean sink before filling with sanitizer. Utensils should be clean and free of grease when they go into sanitizer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in the towel buckets is very weak, barely detectable. Use test strips to verify that the sanitizer strength is maintained at 200 ppm quat or stronger. It may be beneficial to rinse/soak the dry towels in sanitizer before going into the buckets.
0.5
40.
Shelves in the walk-in cooler need cleaning. .
Food Preparation Sink is not clean. Use soap and thoroughly clean the sink after use. Leave the food preparation area clean and wet with sanitizer after use.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Large flour bin has an odor inside indicating bacterial growth and contains pooled water. Thoroughly clean and allow to air-dry.
0.0
16.
Sausage patties in steam table are 122'F.
Fried Egg in steam table 127'F. Both of these foods have trays underneath that lift the food off of the hot pan. Maintain sausage & egg at 135'F or hotter. Both were also uncovered. If 135'F cannot be maintained, 2 hour labeling may be an option (approved application is required).
2.0
17.
Skim Milk 48'F in carafe set out for customer self service. This milk has been out for over 3 hours. Recommend replacing at shorter time interval. Maintain below 45'F, recommeded below 41'F.
0.0
36.
Flour Bin Cover is badly broken. Discard / replace.
Working Top Refrigerator is accumulating ice inside.
Ice Machine is over-producing the ice.
0.5
38.
Utensil washing sink cannot have hot water turned off at the faucet. Hot water must be redirected to stop the flow of water. Repair needed.
0.5
40.
Working Top Freezer needs cleaning on front of unit.
Biscuit-making working top refrigerator needs cleaning on handle to remove build-up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ice Machine has a light slime layer on interior surface over the ice. Cleaning needed.
- 2.5 POINTS - PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED FOOD DEBRIS AND GREASE ON POTS AND PANS; BUILD-UP OF DEBRIS ON TOMATO SLICER AND CHOPPER, SODA AND TEA NOZZLE & SODA MACHINE ICE CHUTES (COS)-ITEMS CLEANED
2.5
15.
- 1.5 POINTS - FOUND CLEAN PANS STORED ON GREASY SHELVES OVER 3 COMPARTMENT SINK .. BAKING PANS STORED ON GREASY RACK - KEEP SHELVES CLEAN; DON`T HANG WASHING APRON ON RACK WHERE CLEAN PANS AND UTENSILS ARE BEING STORED - RELOCATE FRONT LINE TONG THAT ARE HUNG WHERE EMPLOYEES PANTS HIT TONGS - MAKE SURE PANS ARE AIR DRIED BEFORE USING THEM..OBSERVED EMPLOYEE GRABBING A WET LID FOR USE (ALSO THE LID WAS PLACED ON A USED WIPING CLOTH)
1.5
17.
NO POINTS TAKEN: CLEAN WALK IN COOLER SHELVES, UNDER PREP TABLE BESIDE STEAMER TABLES, AND HOT LIGHT/WARMING UNIT.
0.0
21.
NO POINTS - CLEAN THE BASES OF TOILETS & UNIAL NIGHTLY.. PAPER TOWELS NEEDED AT HANDSINK IN REAR OF KITCHEN
0.0
23.
- 1 POINT - CLEAN THE DINING ROOM TRASH CABINETS NIGHTLY. KEEP DUMPSTER DOORS CLOSED.
1.0
31.
STORE TOXIC MATERIALS IN A SPECIAL AREA THAT IS PLAINLY MARKED. THESE MATERIALS MUST BE STORED TO PREVENT ACCIDENTAL ADULTERATION OF FOOD OR CONTAMINATION OF UTENSILS OR EQUIPMENT. OBSERVED JUG OF OPEN DEGREASER STORED OVER CLEAN PANS IN DISHWASHING AREA; DON`T STORE GREASE ADDITIVE BESIDE DRAIN CLEANER.
2.5
34.
NO POINTS - KEEP USED WIPING CLOTHS STORED IN SANITIZING BUCKETS
- 2.5 POINTS - EGGS ON COUNTER THAT WERE MOVED TO COOLER WERE 55 DEGREES. PLASTIC TUB OF CORN BEEF HASH WAS 51 DEGREES. ALL COLD FOOD MUST BE 45 OR BELOW. EGGS CAN BE KEPT IN ICE PAN OR COLD HOLD UNIT ON COUNTER. CORN BEEF HASH WILL COOL QUICKER IF PUT IN SMALLER PORTIONS OF STAINLESS STEEL PANS OR REFRIGERATED THE NIGHT BEFORE OPENING THE CAN.
2.5
11.
- 2.5 POINTS - STAINLESS & PLASTIC PANS HAD GREASE RESIDUE ON THEM. ALSO, RINSE WATER IN 3 COMPARTMENT SINK WAS GREASY. TEA SPOUTS HAD DRY RESIDUE FROM TEA. WASH PANS THOROUGHLY TO REMOVE GREASE BEFORE RINSING & SANITIZING & CHANGE 3 COMPARTMENT SINK WATER MORE OFTEN. PHYSICALLY WASH TEAS SPOUTS THEN RINSE, SANITIZE & AIR DRY.
2.5
15.
*** NO POINTS TAKEN *** FOUND ONE STACK OF PAN WET AND STORED ON MILK CRATE BY GRILL. ALLOW PANS TO AIRDRY BEFORE TIGHTLY STACKING AND STORE PANS ON COUNTER INSTEAD OF MILK CRATES.
0.0
General Comments
**** PROPER PROCEDURES OBSERVED: GOOD HANDWASHING PRACTICES .. CLEAN & ORGANIZED .. THERMOMETERS, TEST STIPS & SANITIZERS .. ICE MACHINE, ICE BINS & SODA SPOUTS CLEAN
2.5 POINTS...Store raw eggs below all ready to eat or precooked foods. Observed raw eggs above canadian bacon & container of employee lunches.
2.5
15.
1.5 POINTS...Air dry pans before tightly stacking. (Pans on shelf behind dish sink were stacked wet)
1.5
General Comments
***NO POINTS TAKEN-LABEL DRY GOODS CONTAINERS THAT ARE UNDER BISCUIT PREP STATION***PROPER PROCEDURES OBSERVED...PROPER HOLDING & FINAL COOK TEMPS...SANITIZER, STRIPS & THERMOMETERS...PROPER HOT WATER TEMPS...ICE MACHINE & BINS CLEAN..STORE IS CLEAN & ORGANIZED!
