4-601.11 (A); Priority Foundation; Food labeling stickers left on several cleaned multi-use containers in back storage room. Food contact surfaces shall be clean to sight and touch. CDI: Containers moved to be cleaned.
1.5
16.
4-602.11; Core; Minor black residue observed on walls inside large ice machine basin. Equipment such as ice machines shall be frequently cleaned.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed inside cabinet dry storage and between units. Equipment and utensil nonfood contact surfaces shall be maintained clean.
0.5
55.
6-501.12; Core; Floors and ceiling vents in need of cleaning. Physical facilities shall be maintained clean. Increase cleaning frequency of surfaces/fixtures above.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F on refrigerated make line tops (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Do not overfill containers above chill lines to maintain foods at proper temperatures.
1.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged equipment above.
0.5
48.
4-501.14; Core - Observed soiled interiors of 3-comp sink rinsing and sanitizing sinks and back splash. Also, left "clean" side drainboard of dish machine had food debris on it...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink and dishwasher drainboard.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled top sandwich make line units (crack/crevices), refrigerator door exteriors, undersides/backsides of equipment door handles, food prep area cabinets and drawers, some wire shelves, shelving/cabinets under customer beverage service counters. Several clean food containers had old sticker residues on exteriors...Equipment and utensil nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces above. Remove sticker residues from food containers.
0.5
53.
6-501.18; Core - Undersides/exteriors of men's bathroom urinals and a few bathroom toilets were soiled...Plumbing fixtures such as toilets, handsinks and urinals shall be maintained clean...Increase cleaning frequency of urinals and toilets.
0.5
54.
5-501.113; Core - Cardboard dumpster had broken top lid (can't cover dumpster properly)...Outside trash/cardboard receptacles shall be covered with tight-fitting lids or doors...Replace damaged dumpster with one that is in good repair (with intact lids).
0.5
54.
5-501.115; Core - Significant amount of cardboard was on ground in dumpster enclosure...Enclosures for trash and recyclables shall be kept clean and maintained free of unnecessary items...Remove cardboard from ground and properly dispose of it.
0.0
55.
6-501.12; Core - Floors were soiled under counters where beverage machines are located (food/beverage prep area and under customer self-serve counters). Walls were soiled by 3-compartment sink. Bathroom ceiling vent grates/covers were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
tCS* foods: Time-temperature control for safety foods...>>>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)(1); Priority - A few meatballs in hot holding drawer were 123-132F...After properly reheating, hot TCS* foods shall be kept at 135F or above until served...CDI by voluntarily discarding meatballs.
0.0
37.
3-302.12; Core - Some sauce/condiment/dressing bottles were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled top sandwich make line units (crack/crevices), undersides/backsides of equipment door handles, food prep area cabinets, some wire shelves, shelves under Freez machine, 3-comp sink backsplash...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Undersides/exteriors of men's bathroom urinals were soiled...Plumbing fixtures such as toilets, handsinks and urinals shall be maintained clean...Increase cleaning frequency of urinals.
0.5
55.
6-501.11; Core - Corner caulk in vent hood above fryers was peeling/damaged. Floor panel in walk-in freezer was upraised (hard to clean and could be trip hazard). Some laminate cabinets were peeling/damaged (in food/beverage prep area)...Physical facilities shall be maintained in good repair...Replace caulk and repair floor panel so it is flat against floor. Repair damaged cabinet laminate surfaces.
0.5
55.
6-501.12; Core - Floors in walk-in freezer, under counters where beverage machines are located (food/beverage prep area and under customer self-serve counters), and under 3-comp sink were soiled. Walls were soiled by mop sink/can wash area. Bathroom ceiling vent grates/covers were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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
5-202.12; Core - Tempered water at left handsink in women's bathroom was 57F (right sink was above 100F)...Tempered or hot water at handsinks shall be at least 100F...Increase tempered water to at least 100F at this sink.
0.0
16.
4-601.11 (A); Priority Foundation - Many clean food containers were stacked with sticker residues on exteriors (exterior container residues can adhere to interiors of containers stacked on top). Also, some peanut butter dispensing scoops stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by putting placing soiled items at 3-comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F on refrigerated make line tops (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating foods. NOTE: Do not overfill containers above chill lines to maintain foods at proper temperatures.
1.5
37.
3-302.12; Core - Some sauce/condiment/dressing bottles were not labeled with the name of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling. Walk-in cooler gasket was warped/twisted...Food service equipment shall be maintained in good repair...Replace damaged equipment above.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled undersides of equipment door handles, food prep area cabinets, doors, and trash areas, undersides of beverage dispensing machines...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Undersides of men's bathroom urinals were soiled...Plumbing fixtures such as toilets, handsinks and urinals shall be maintained clean...Increase cleaning frequency of urinals.
0.0
54.
5-501.113; Core - Both outside dumpsters have missing or very damaged lids (can't cover dumpsters properly)...Outside trash/cardboard receptacles shall be covered with tight-fitting lids or doors...Replace damaged dumpsters with lids that are in good repair.
0.5
55.
6-501.12; Core - Flooring in walk-in freezer and under counters where beverage machines are located were soiled. Kitchen and bathroom ceiling vent grates/covers were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>>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* 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.
Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Uncovered foods were found inside of the prep line cooler. Make sure that foods are covered/protected all the way. Foods must be protected during storage. Made suggestion of not storing the containers, of foods, on top of each other if plastic wrap is covering them.
1.5
16.
One hot dog, inside of the hot holding unit, was holding below 135F. Talked to manager about making sure staff is pushing containers all the way inside of the hot holding unit. Hot dog was discarded.
0.0
28.
Flies found in the facility, mainly at the prep station. Suggestion was made to contact pest control to maybe add more bait stations to help control pest in the facility.
1.0
36.
Replace the sprayer, at the utensil washing sinks, that is peeling and exposing the hose. Replace the rusted bracket, holding the shelving, above the utensil washing sinks. Must be in good repair.
0.0
39.
Soda crates and storage containers were being used as shelving in the back storage facility. Invest in commercial shelving to be used instead of current shelving being used.
0.5
40.
Clean the food debris from the pull out drawer freezers located on the prep line. Clean the build-up on the gaskets of the walk-in cooler door and sliding drawer freezers. Clean the dust build-up on some of the shelving on the food prep line. Clean the black build-up on the flooring located in the walk-in freezer.
0.5
44.
Cracked drain plug on the outside dumpster, located on the right, needs to be replaced. Must be in good repair. (General comment on the previous inspection.)
0.5
46.
Clean the dust build-up on the ventilation units located above the shelving, on the prep line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were a lot of multi-use containers, in the clean storage area, that still had old sticker/label film on them. Found a container, in the clean storage area, that had food debris on it. Food contact surfaces are to be cleaned and sanitized.
1.5
15.
Commerically cooked burger patties were being reheated, in the microwave, and reached in between the temperatures of 110-156F. This was due to the burger patties being stacked on top of each other. Suggestion was made to use a longer container for the burger patties to better be reheated to 135F. Patties were put back into the microwave to finish being reheated to at least 135F.
0.0
25.
Make sure that there is a hanging thermometer inside of all cold holding units. Could not find a thermometer inside of the walk-in cooler.
0.0
39.
Bread crate and containers, stored upside down, were being used as shelving in the walk-in freezer and back storage area. Invest in commercial shelving to be used instead of the current shelving being used.
0.5
40.
Clean the food debris from the pull out freezer drawers located on the prep line. Clean the ice build-up surround the walk-in freezer door. Clean the left side and underneath the shelving located above the triple sinks.
0.5
44.
Cracked drain plug on the dumpster, located on the right, needs to be replaced.
0.0
46.
Replace the blown light bulbs located above the utensil washing and back storage areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
