3-501.16 (A)(2) and (B); Priority; Food in make line by grill at 43-45F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Unit awaiting part, ice added to unit, food held here during lunch and dinner rush only.
1.5
45.
4-903.11(A) and (C); Core @ cases of single service containers on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor. Multiple personal items bags etc. on boxes of single serve item. Single service items shall be stored by means that afford protection from contamination until used. Items moved at time of inspection.
1.0
47.
4-501.11; Core; Make line not holding at 41F or lower. Equipment shall be kept in good repair. Points taken on violation #22. Part on order.
0.0
56.
6-305.11; Core; Many personal items laying on single service items and food storage shelves. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
3-304.12; Core; Observed paper single service containers stored in dry goods and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
0.5
45.
4-903.11(A) and (C); Core; Case of single service containers on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Make line roll top at grill area missing handle. Rusty shelving by dishwashing area. Equipment shall be kept in good repair.
1.0
49.
4-601.11(B) and (C); Core; Some cleaning needed in dry goods area on wire shelves. Non-food contact surfaces shall be clean to sight and touch. No points taken.
3-501.18; Priority; Prepared salad dressing over 7 days old. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Voluntarily discarded during inspection.
1.5
47.
4-501.11; Core; Make line roll top at grill area missing handle. Equipment shall be kept in good repair. Replace handle.
3-501.17; Corn dated 12/26 has exceeded time limit. Foods that are maintained at 41F or below may be held no more than 7 days. Discarded during inspection.
Priority Foundation;
1.5
47.
4-501.11; Core; Make line roll top at grill area missing handle. Equipment shall be kept in good repair. Replace. No points taken.
3-302.11; Priority; Raw eggs stored over produce in walk in cooler. In all refrigerators and walk-in cooler, store foods according to final cook temperatures with ready to eat on top. Reorganized according to final temps.
1.5
41.
3-304.14; Core; Wet wiping cloth hanging over side of sanitizer bucket to right of ice machine in kitchen. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. No points taken.
0.0
44.
4-901.11; Core; Clean plastic container stacked wet on wire shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
2-501.11; Priority Foundation; This facility does not have a vomit/diarrheal event plan.A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal 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. Pf
Predefined Comment
0.0
10.
5-205.11; Core; IN the bar area a strainer was sitting in the hand sink. (B) A handwashing sink may not be used for purposes other than handwashing. Pf The strainer was removed from the sink.
1.0
44.
4-903.11(A), (B) and (D); Core; a tub of utensils stored clean had food debris in the bottom of them. Utensils shall be stored in a clean dry place where contamination cannot occur. The tub was sent to the dish pit.
0.5
45.
4-903.11(A) and (C); Core; dried debris in the container holding the single service lids.
Single service articles shall be stored in a clean dry place where contamination cannot occur. Clean the single service holders.
0.5
55.
6-501.12; Core; large amount of grease and debris over the cooking area. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning on the hoods.
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
*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. Follow-Up: 09/03/2020
*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.
*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.
