4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Vanilla shake holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Food voluntarily discarded.
0.0
47.
4-202.11; Priority Foundation; A few clear, plastic containers and lids are chipped and pitted. Multi-use food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI - PIC to order new containers/lids as needed.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of soil.
7-102.11; Priority Foundation; Multiple spray bottles unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Bottles to be labeled.
1.0
45.
4-903.11(A) and (C); Core; Single-use cups stored on the floor in the back hallway. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or another mechanism to prevent contamination.
4-602.11; Core; Ice machine baffle soiled with slight pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
28.
7-201.11; Priority; Chemicals stored with single-use items. Poisonous or toxic materials shall be stored in areas where the contamination of food and single-use articles is prevented. CDI - Chemicals re-located to an appropriate area.
1.0
33.
3-501.15; Priority Foundation; Multiple containers of cut lettuce cooling in large portions in the reach-in cooler and the walk-in cooler. Containers stacked on top of one another and wrapped tightly with plastic wrap. Refer to temperature chart above. Cool TCS (Time/Temperature Control for Safety) foods by using rapid cooling equipment (walk in cooler/freezer), shallow portions and by loosely covering. CDI - Lettuce from the reach-in moved to the walk-in cooler to cool rapidly. Containers moved close to cooler fans, plastic wrap loosened, and containers arranged in single layers.
0.5
45.
4-903.11(A) and (C); Core; Single-use items stored on the floor. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or some other mechanism to prevent contamination.
3-501.16(A)(1); Priority; Hot dogs reading less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold hot at 135 F or above. CDI - Hot dogs reheated.
0.0
28.
7-201.11; Priority; Spray bottles of chemicals stored next to ketchup and single-use gloves. Poisonous or toxic materials shall be stored in areas where the contamination of food and single-use articles is prevented. CDI - Chemicals re-located to an appropriate area.
1.0
28.
7-102.11; Priority Foundation; Multiple spray bottles stored unlabeled, or labeling has smudged and is not easily readable. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Bottles to be labeled.
0.0
48.
4-302.14; Priority Foundation; No test strips available for bleach sanitizer. Test strips shall be provided to ensure accuracy of solutions. CDI - Test strips ordered during inspection.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dust and soil.
3-501.16 (A)(2) and (B); Priority; Vanilla shake holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Food voluntarily discarded.
1.5
38.
6-501.111; Core; Flies present in kitchen and dining area. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
40.
2-402.11; Core; Food employees observed with no hair restraint. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment and utensils. Hair restraints include such as hats, hair coverings or nets. Hair restraints obtained and worn.
0.0
48.
4-303.11; Priority Foundation; No sanitizer prepared in the 3-compartment sink. Sanitizer shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared.
2-301.14; Priority; An employee observed handling raw hamburger with gloved hands, removing the gloves, placing a new set of gloves on and completing various tasks afterwards including: handling a spatula, touching cooler door handles and handling ready-to-eat sliced cheese. No handwashing observed in between glove changing. The hands shall be washed after handling raw foods and completing other tasks as observed today to prevent cross contamination. CDI - EHS spoke with PIC. PIC to educate on proper handwashing procedures.
2.0
23.
3-501.17; Priority Foundation; A container of portioned barbeque (removed from its original packaging) observed with no date mark in the walk in cooler. Barbeque opened yesterday according to PIC. Once removed from its original packaging, TCS (Time/Temperature Control for Safety) foods shall be dated and held for 7 days maximum. Prep/open date + 6 days = 7 day hold. CDI - Date added.
0.0
24.
3-501.19; Priority Foundation; TPHC is used on cut lettuce and tomato on the grill line. No TPHC procedure found onsite, and no time stamps to identify how long food has been out observed. If time without temperature control is used as the public health control for a working supply of TCS food: written procedures shall be available for review by the regulatory authority, and the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - EHS provided a new TPHC form. Tomato and lettuce to be discarded by end of lunch rush. Points will be taken next inspection if not within compliance.
0.0
47.
4-501.11; Core; Piece located on the side of the 3 compartment sink is broken off and held together by tape. The walk in freezer has a heavy accumulation of ice on the sides of the door. Equipment shall be maintained in a state of repair. Call in for repair/replacement of these items.
1.0
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. Please note: Box for bbq is labeled with Safe Handling Instructions. This labeling is typically reserved for raw meats and is not consistent with what would be expected for a pre-cookeded pork bbq. Please talk to supplier and determine whether or not this product is fully cooked. If it is not fully cooked, it will need to be stored to not contaminate ready to eat foods, and must be cooked to the final cook temperature appropriate for pork (145 F for 15 Seconds). Please contact James Smith at 919-868-9246 with findings from supplier. NOTE: Lots of frost buildup in walk in freezer. Gaskets appear intact and doorjamb heater is functioning. Please make sure that door is closed securely when leaving freezer. Transitional Permit expires 1/7/20. Please have all Transitional Permit repair items completed by that date. Contact Smith with any questions or for evaluation when items on list are complete.
