4-601.11 (A); Priority Foundation; Improvement seen. Observed two scoops and a few clear lids/containers stored as clean with food residue and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving to dish washing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed containers of cut tomatoes, sour cream and other TCS foods not stored directly on ice with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-More ice was added to submerged containers of food.
1.5
44.
4-901.11; Core; Improvement seen. Observed some clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
55.
6-501.12; Core; Observed soiled floor underneath dry utensil shelf. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
4-601.11 (A); Priority Foundation; Observed some food containers and utensils stored as clean with fodd and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving to three compartment sink. Repeat violation; Full points taken
3.0
44.
4-901.11; Core; Observed several clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Repeat violation; full points taken.
1.0
55.
6-501.12; Core; Observed soiled/greasy flooring underneath fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
6-301.11; Priority Foundation; Observed soap dispenser at handwashing sink on make line not functioning. Each handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- New batteries were placed in dispenser.
1.0
16.
4-601.11 (A); Priority Foundation; Observed some clear food containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving to three compartment sink. Repeat violation; full points will be taken next time.
1.5
16.
4-501.112; Priority Foundation; Hot water sanitizing dish machine is not properly sanitizing due to a damaged pipe. Managers has contacted Hobart and expect rep to repair dish machine some time today (Monday October 9, 2023) and stated it is only being used to wash and rinse and sanitizing is done at three compartment sink. In hot water sanitizing dish machine, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than 180F. Verification Required: EHA will return by Thursday October 12, 2023 to verify dish machine has been repaired and final sanitizing rinse is 180-194F.
0.0
44.
4-901.11; Core; Observed some large clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Repeat violation; full points will be taken next time.
0.5
45.
4-903.11(A) and (C); Core; Observed soiled holders for plastics bowls/lids on make line. Single service and single use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI-Holders were cleaned during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in walk-in cooler and sides of sheet racks for potatoes. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Observed slightly soiled flooring in walk-in freezer needs cleaning and dusty ceiling vent/wall in employee bathroom and women's restroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
0.5
General Comments
**Verification Required: EHA will return by Thursday October 12, 2023 to verify dish machine has been repaired and final sanitizing rinse is 180-194F.** Follow-Up: 10/19/2023
4-601.11 (A); Priority Foundation; Observed food containers and utensils stored as clean with food residue and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving items dish machine.
1.5
28.
7-204.11 ; Priority; Observed Sink and Surface Cleaner Sanitizer (lactic acid) in sanitizer buckets and dispensing with concentration above 1875ppm. Lactic acid sanitizer concentration shall be 704-1875ppm. CDI-by diluting sanitizer and manager contacted Ecolab rep to come look issue.
1.0
44.
4-901.11; Core; Observed a few clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean food containers stored on soiled drying rack. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil storage shelf.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom shelves in walk-in cooler and dry storage shelves. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Observed soiled flooring in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of walk-in freezer floor.
4-602.11; Core; Observed black residue on top interior of ice machine. In enclosed components of equipment such as ice machine must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food containers and utensils stored clean with food residue and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving items dish machine.
1.5
43.
3-304.12; Core; Observed scoop stored inside a cup of water at temperature of 80F. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean container of water if maintained at least 135F or in a clean, protected location. CDI-water was discarded during inspection.
0.0
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean food containers stored on soiled shelving. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil storage shelf.
0.0
47.
4-501.11; Core; Observed rusty shelving in reach-in fridge. Equipment shall be maintained in a good repair. Replace rusty shelving.
0.5
56.
6-403.11; Core; Observed employee's beverages and cell phone stored above food and food prep areas in kitchen. Areas designated for employees to eat, and drink shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. CDI-Items were discarded and move to another location during inspection.
4-601.11 (A); Priority Foundation; Observed a food containers stored as clean with food and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish washing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed container of rice in pull out drawer with temperatures of 43-49F. Manager stated employee forgot to plug in pull out drawer unit after cleaning last night. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less for cold holding. CDI-Rice was discarded by manager during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Core; Observed rusty shelving in reach-in fridge and coolers. Equipment shall be maintained in a good repair. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled ice scoop holder and shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in freezer and dusty fan vent in walk-in cooler. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas..
2-102.12 (A); Core; Person-in-charge has Learn2Serve Texas Food Manager Certification but it is not ANSI-approved. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Obtain ANSI-approved Certified Food Protection Manager certification.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy with addition of Nontyphoidal Salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI- by providing employee health policy poster and emailing updated health policy to manager. NOTE: Make sure to have available to provide in future inspections.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food containers and utensils stored clean with food residue and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving items dish machine.
1.5
43.
3-304.12; Core; Observed scoop handle touching dry food and scoop without a handle stored inside sugar bin. During pauses in food preparation, dispensing utensils shall be stored with their handles above the top of the food within the containers. CDI-Both scoops were removed during inspection.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed rusty shelving in reach-in fridge and coolers. Equipment shall be maintained in a good repair. Replace rusty shelving.
0.0
48.
4-302.13; Priority Foundation; Facility did not have irreversible registering temperature indicator for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required: Send a picture of obtained temperature indicator (thermolabels, dishwasher safe thermometer, dishtemp plate, etc) to 984-233-0358 by Wednesday May 6, 2022.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled ice scoop holder and shelving throughout kitchen area. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.11; Core; Observed large amount of ice build up and floor lifting up in walk-in freezer. Physical facilities shall be maintained in good repair. Remove ice and repair walk-in freezer floor.
0.5
General Comments
**Verification Required: Send a picture of obtained temperature indicators for high temperature dishmachine (thermolabels, dishwasher safe thermometer, dishtemp plate, etc) to Nikia Lawrence at 984-233-0358 by Wednesday May 6, 2022.**
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 Follow-Up: 05/06/2022
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up procedure. A food establishment must have written procedures to implement a plan 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. No points deducted and written clean up procedure was provided to manager.
0.0
10.
6-301.12; Priority Foundation; Hand washing sink near dish machine and makeline did not have any paper towels. Each handwashing sink shall be provided with individual disposable towels or any other hand drying device. CDI-Paper towels were added to dispensers during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Observed a few clear food containers stored as clean with sticker residue on the surface. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed TCS (Time/Temperature Control for Safety) foods above 41F. Unless actively preparing or cooling, TCS foods shall kept at 41F or below for cold holding. CDI-Makeline temperature was adjusted and items were placed on ice or moved to walk-in cooler.
1.5
28.
7-204.11 ; Priority; Observed lactic acid sanitizer (Sink and Surface) concentration is above the acceptable sanitizer range (as indicated by the blue box on the test kit bottle) at sanitizer dispenser. Lactic acid sanitizer (Ecolab Sink and Surface) shall be 272-700ppm DDBSA. VR-EHS will return by Monday October 25, 2021 to verify sanitizer is dispensing at proper concentration.
1.0
44.
4-901.11; Core; Observed several clean containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be sir dried or used after adequate draining. Try cross stacking(pyramid style) to allow air drying.
0.5
General Comments
Inspector:Nikia Lawrence Phone:984-233-0358 Email:Nikia.Lawrence@wakegov.com **Verification Required-EHS will return by Monday October 25, 2021 to verify sanitizer is dispensing at proper concentration.** 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 saved as pdf and e-mailed to PIC; obs3459@outback.com & cassiisoma@outback.com Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
