3-501.16(A)(1) ; Priority; Turkey legs and turkey breast in the hot drawer and hot box 2 were holding below 135F. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or higher. CDI-Foods were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs and tomatoes in prep cooler 1 were stored above fill line, and were holding above 41F. Chicken wings and blanched fries were holding above 41F in the prep cooler 2. TCS foods shall be cold held at 41F or below. CDI-Foods were moved to walk in cooler to cool. The 2nd prep cooler will be serviced. Ice will be added to help keep food cold. Containers in the first prep cooler were rearranged to be at the fill line.
1.5
47.
4-501.12; Core; Plastic cutting boards throughout kitchen are scored. Wooden cutting boards at the BBQ prep area corners are very worn. Cutting surfaces shall be resurfaced or replaced when they become worn and scored. Resurface or replace cutting boards.
0.0
47.
4-501.11; Core; The door on the hot box #2 does not close properly, which may be contributing to the hot holding violations of the food stored here. Equipment shall be maintained in good repair. This unit is scheduled for repair, and is waiting for ordered parts to arrive and be installed. EC would recommend not using this unit until it is repaired.
4-601.11 (A); Priority Foundation; A few clear containers on clean dish rack with sticker residue on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection. Much improvement on greasy residues but keep working on cleaning off stickers completely.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clear and metal containers stacked wet nested on clean dish shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment have greasy food residue buildup, speed rack and shelving in walk-in cooler with food debris and black residues, handles of equipment and shelving near cooktop has food debris under the cook area. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Ceiling tiles and walls in back of facility have grease accumulation, especially near back smoker area. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Several metal containers and clear containers with greasy residues and some stickers left on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Ribs in hot holding cabinet at 120-125F. Ribs in bottom part of hot holding cabinet, all other items at 140F or higher. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Ribs moved to smoker during inspection to bring back up to temp. Ribs were first thing prepared this morning and placed into hot hold when unit was turned on, according to manager.
1.5
48.
4-302.14; Priority Foundation; Facility is using sink and surface (lactic acid) sanitizer solution for wiping cloth buckets and for three compartment sink. Most items go into the dish machine, but no test strips available during inspection to check concentration. A test kit or other devices that accurately measures the concentration of MG/L of sanitizing solutions shall be provided. Manager ordered more test strips during inspection. Verification required by Friday October 13th.
0.5
48.
4-501.14; Core; Prep sink basin and drainboard, and dish machine area and drain pipe at dish machine soiled with residue buildup. Warewashing equipment, the compartments of sinks, basins, drainboards or other receptacles for washing, rinsing equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination, and at least every 24 hours. Clean these areas more frequently.
0.0
General Comments
Verification for test strips for sanitizer by October 13th, 2023. Please send photo pf test strips to Sarah.Thompson@wake.gov or 919-500-3421. Follow-Up: 10/13/2023
6-501.111; Core; Several flies in back of facility, near smoker and back door and two near back make line. The premises shall be maintained free of insects, rodents and other pests. Back door air curtain does not seem as strong as previous inspections, recommend cleaning dust off this unit and making sure air is powerful enough to prevent flies from entering.
1.0
47.
4-202.11; Priority Foundation; Several metal containers with large dents and multiple dents in the corners that have now created crevices and areas where food and bacteria can get trapped and is no longer smooth and easily cleanable. Multiuse food-contact surfaces shall be smooth and free of sharp internal angles, corners and crevices. Dented containers taken to office to show manager to replace.
0.5
48.
4-501.14; Core; Dish machine doors and outside soiled with food debris and residue buildup. Drainboards have greasy residue, and dish sprayer coil has heavy sticky residue buildup.. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Clean these areas more frequency and before next use.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment have greasy food residue buildup, speed rack in walk-in cooler with food debris, handles of equipment and shelving near cooktop has food debris under the cook area. Dust accumulation on fan on cook line and back door air curtain fan. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; One stack of metal containers stacked on clean dish rack with greasy food residue and food debris left on containers. Equipment food-contact surfaces shall be cleaned to sight and touch. Dishes moved to three compartment sink during inspection. Less soiled dishes than previous inspection, but still need work on maintaining clean dishes. Full points will be taken if repeat violation next inspection.
1.5
18.
3-401.14; Priority Foundation; Label on chicken tenders in walk-in cooler stating "blanched" upon further questioning, chicken tenders are not fully cooked when breaded and cooked the first time and are cooked to 165F once ordered. Employee stated they are cooked only about 5 degrees below 165F in fryer. Non-continuous cooking process shall be approved by the regulatory authority prior and written procedures shall be prepared and maintained and available upon request. Educated about par-cooking procedures and logging and documenting these procedures every time chicken is cooked. Since facility almost cooks chicken to 165F, educated to ensure chicken is fully cooked to 165F the first cook time to avoid par-cooking requirements.
1.5
49.
4-601.11(B) and (C); Core; Much improvement on nonfood cleaning, but some areas still in need of deep cleaning. Sides of equipment have greasy food residue buildup, and shelving near cooktop has food debris under the cook area. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
56.
6-501.110; Core; Employee bookbag hanging on rack with single-service items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Bookbag moved during inspection.
4-601.11 (A); Priority Foundation; Several metal containers stacked on clean dish rack with food residue and food debris left on containers. Equipment food-contact surfaces shall be cleaned to sight and touch. Dishes moved to three compartment sink during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Portion cups of slaw and dressings stacked over fill line in flip top cooler above 41F. TCS (Time/Temperature Controlled for Safety) shall be held cold at 41F or below. Cups moved to container in bottom part of flip top cooler during inspection. Ensure portion cups are not over-filled in the top and backups are held in the bottom to maintain at 41F and below.
1.5
49.
4-601.11(B) and (C); Core; Much improvement on nonfood cleaning, but some areas still in need of deep cleaning. Sides of equipment and handles on cook line have greasy food residue buildup, and shelving near front line with bowls and takeout containers have food splatter along the shelves. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
3-304.14; Core; Several wet wiping cloths on prep counters and tables throughout facility and one wet cloth on walk-in cooler shelving. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use. Wet wiping cloths removed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Much improvement on nonfood cleaning, but some areas still in need of deep cleaning. Shelving holding clean dishes soiled with food residue buildup, and shelving near front line with bowls and takeout containers have food splatter along the shelves. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Floor corners throughout and floor under ice machine heavily soiled with black residue buildup and water standing on floor under ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Employee cleaned floor under ice machine during inspection.
6-301.12; Priority Foundation; Front handsink out of paper towels at beginning of inspection. Each handwashing sink shall be provided with individual disposable towels. Handsink on other side of the wall with supply of paper towels, and paper towels added to dispenser during inspection. Ensure when paper towel dispenser runs out that it is re-supplied as soon as possible.
0.0
38.
6-501.111; Core; Several flies throughout facility, several near back door. The premises shall be maintained free of insects, and other pests. The presence of these pests shall be controlled to eliminate their presence on the premises, by using trapping devices or other means of pest control. Consider adding another way to control flies near back door. Back door air curtain on and functioning. If fly traps are used, ensure traps are not placed over any doors or food prep areas where contamination could occur. Talk with pest control company to control flies.
1.0
49.
4-601.11(B) and (C); Core; Sides of equipment including oven and hot box cabinets, soiled with residue buildup. Shelving throughout holding cleaned equipment, and dry goods soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-201.11; Core; Back grout of facility low and beginning to trap food debris. One tile cracked. Floor, floor coverings, walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. Re-grout tile in back of facility.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several containers stacked as clean with date dot stickers and sticker residue left on the containers. One metal container stacked as clean with food debris on the inside. Food contact surfaces shall be clean to sight and touch. Items moved to dish area to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Sides of equipment including oven and hot box cabinets, handles of reach-in coolers and freezer soiled with residue buildup. Shelving in walk-in cooler and shelving holding cleaned equipment soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
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
*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.
Cleaning much improved from last inspection.
Removed comment on vegetable washing and chemical requirements. Verification for test strips and sanitizer dispenser by January 28th. Follow-Up: 01/28/2020
*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.
Facility is par-cooking chicken tenders, gave facility par-cooking application paperwork. Educated about keeping logs for tenders.
*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.
*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.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
