3-304.12; Core; The ice scoop was sitting on top of the dusty ice machine...Utensils shall be held on a clean portion of equipment if the utensil and equipment are cleaned and sanitized once every 4 hours or when contamination may have occurred. CDI: Scoop sent to dish.
0.0
48.
4-302.14; Priority Foundation; The quaternary ammonium testing kit is not available...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: PIC already has another kit in transit. REHS will verify by 2023.12.22 that a kit is available.
0.0
51.
5-202.13; Priority; There is no air gap between the drain pipe of the produce wash sink and the floor drain...An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR: REHS will verify by 2023.12.18 that an air gap is provided.
*The cold water at the front handwashing sink near the register isn't working. Employees state this sink has had to be replaced/repaired multiple times. PIC says a work order is already in to replace it again. Ensure the cold water is working so employees can wash hands comfortably/thoroughly and not have to pull away due to a burn hazard*
3-501.16(A)(1) ; Priority; Observed cooked onions and mushrooms in hot hold unit with temperatures below 135F (see temperature chart above). 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 135F or above for hot holding. CDI-Cooked onion and mushrooms were reheated during inspection.
1.5
54.
5-501.115; Core; Observed broken tv, bag of trash, and other litter on the ground around cardboard and trash dumpster. Outside dumpsters shall be maintained free of unnecessary items. Work with neighboring businesses to keep outside dumpster clean.
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
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. 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. CDI-Written clean up plan emailed to manager at the end of inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in kitchen area. Non food contact surfaces shall be maintained clean. Increase cleaning in these area.
0.5
54.
5-502.11; Core; Observed outside grease trap overfilled with grease and other debris. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Contact company to increase frequency of grease pick-up.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in both restrooms. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
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
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy including 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. No points deducted and updated employee health policy emailed to manager.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. 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 plan emailed to manager.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal wire shelves, dry storage shelving, interior of bottom prep coolers in front and pull out cooler drawers. Non food contact surfaces shall be maintained clean. Increase cleaning in these area.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in both restrooms, flooring under three comp sink, milkshake machine and fryers were soiled. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
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***
