3-501.18; Priority; (1)One portioned container of cooked rice in the prep cooler with a datemark of (3/29). Several portioned containers of cooked rice in the walk-in cooler with a datemark of (3/22). (2)Several portioned containers of cooked rice in the walk-in cooler missing a datemark. It was determined that this batch of rice was cooked on (4/5). A food shall be discarded if it exceeds the 7 day hold at 41F or below and is in a container or package that does not bear a date or day. CDI- Portioned containers of rice holding longer than 7 days were voluntarily discarded and PIC was allowed to place date labels on portioned containers of rice that were cooked on (4/5).
1.5
47.
4-501.11; Core; Internal panel to clamshell lid on breading prep cooler is not secure. PIC stated that there was a screw placed to secure lid but was missing during today's inspection. Equipment shall be maintained in a state of good repair and condition. Re-secure panel to lid.
1.0
47.
4-502.11(A) and (C); Core; Two metal breading baskets near breading prep cooler are rusting and no longer in good repair. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Ensure these baskets are replaced with baskets that are in good repair.
0.0
49.
4-602.13; Core; Cleaning has improved since the last routine inspection; however, cleaning is still needed on shelving that holds sauce bowls near expo area and hood vents above grill. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to clean these areas.
0.5
54.
5-501.113; Core; Both lids on the shared outside garbage receptacle (Dumpster #6) have bent inwards and are no longer securely fitting. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. PIC stated that they have contacted property management to request a replacement receptacle but have not received one. PIC also stated that waste management will not talk to facility because they are not the customer that pays for the service. Continue to contact property management to have this receptacle repaired or replaced.
0.0
General Comments
**Stain on ceiling tile in warewashing area due to A/C unit drip pan but drip pan has already been replaced. Facility awaiting new ceiling tile to be delivered so that the stained one can be switched out.
3-501.17; Priority Foundation; Datemarks were missing on portioned containers of cooked rice in the prep cooler and in the walk-in cooler. According to PIC, rice was cooked on Sunday (12/10). All ready-to-eat, TCS food must be date marked if held for more than 24 hours. CDI- Facility was allowed to place date labels on these items during the inspection.
1.5
47.
4-501.11; Core; Internal panel to clamshell lid on breading prep cooler is not secure. Equipment shall be maintained in a state of good repair and condition. Re-secure panel to lid.
0.5
49.
4-602.13; Core; (1)Wire shelving throughout kitchen has thick dust accumulation in some areas and requires more frequent cleaning. (2)Wire shelving in walk-in cooler with dust accumulation. (3)Vents on ice machine have accumulated a thick layer of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
1.0
54.
5-501.113; Core; Both lids on the shared outside dumpster receptacle have bent inwards and are no longer securely fitting. One lid on the shared outside cardboard receptacle has bent inwards and is no longer securely fitting. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management or waste management to have this receptacle repaired or replaced.
0.5
55.
6-501.11; Core; Ceiling tile above warewashing area showing signs of water damage. PIC stated that there was a leak and that it has already been repaired and ceiling tile just need to be changed out. Physical facilities shall be maintained in good repair. Ensure ceiling tile is replaced.
0.0
56.
6-501.110; Core; Employee coats found stored on racks holding single-service gloves and clean dishes. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate a better location for personal belongings.
4-602.11; Core; Unclean residue present in the large ice machine (on interior side and on ice shield). In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC stated that the ice machine is drained and cleaned/sanitized once every two months. Increase the cleaning frequency to this ice machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top portion of chicken wings (47F) and eggwash (51F) in the breading prep cooler holding above 41F. TCS food shall be maintained at 41F or less. CDI- Eggwash was voluntarily discarded and new batch was remade. Top portion of chicken wings were removed and taken to the walk-in cooler to rapidly cool. Do not overstock chicken wings.
1.5
37.
3-302.12; Core; Two bulk containers missing an identifying label under the steamer. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. Label these containers.
0.0
43.
3-304.12; Core; Handle to scoop in chicken salad touching product. Handle to scoop in tater tots touching product. Scoop in fry container missing handle. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. Keep handles above the top of the food and ensure scoops have handles attached.
0.5
47.
4-501.11; Core; Internal panel to clamshell lid on breading cooler is no longer secure. Equipment shall be maintained in a state of good repair and condition. Re-secure panel to lid.
0.0
49.
4-602.13; Core; Wire shelving in kitchen has thick dust accumulation in some areas and requires more frequent cleaning. Wire shelving in walk-in cooler with dust and microbial accumulation. Exterior of fryers have residue present and require a deep clean. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas. **Overall cleaning has improved in the kitchen since the last routine inspection.
1.0
54.
5-501.113; Core; Shared outside receptacle with lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables, shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management or waste management to have this receptacle repaired or replaced. *Points will be assessed on the next inspection if violation still occurs.
0.0
56.
6-501.110; Core; Employee work shoes found stored directly on bag-in-box product under prep table. Employee personal items found stored on shelving directly above prep table (QC table). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate a better location for personal belongings.
0.5
General Comments
*Facility is in the process of renovating the bathrooms. In women's restroom, cove base is missing and one toilet is out of order. PIC stated that cove base will be re-installed and the new toilet that was recently installed is not functional, which is why the stall is out of order. EHS will follow-up at the next routine inspection to ensure these items are repaired.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
16.
4-601.11 (A); Priority Foundation; 1)Multiple food containers being stored as clean were observed with sticker residue present. 2)A few metal bowls being stored in a stack as clean with food residue present above the sandwich prep cooler. Food-contact surfaces of equipment shall be clean to sight and touch. VR- EHS will return to verify compliance of this item. Ensure stickers are removed completely before starting the cleaning process.
1.5
16.
4-501.114; Priority; Chemical dishwasher is not dispensing any sanitizing solution during the cycle; concentration at 0ppm chlorine after cycle completion. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution (50-200ppm chlorine sanitizer). VR-EHS will return to verify compliance of this item. In the meantime, facility should use 3-compartment sink to wash, rinse, and sanitize. Alternatively, facility can wash and rinse in the dishwasher and sanitize in the 3-compartment sink until dishwasher is repaired.
0.0
16.
4-602.11; Core; Unclean residue present in the large ice machine (on interior side and on ice shield). In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to the ice machine.
0.0
28.
7-201.11; Priority; Chemical spray bottle hanging on middle shelf of food storage rack of walk-in cooler. Store cleaners/chemicals in a designated area that prevents possible contamination of clean utensils, food, equipment, linens, and single-use or single-service items. CDI- Chemical spray bottle relocated.
1.0
49.
4-602.13; Core; 1.Soiled standing liquid present on the bottom interior of breading prep cooler. 2.Interior of chest freezer in need of cleaning to remove spilled food. 3.Hood filters have black residue accumulating and are in need of more frequent cleaning. 4.Return vents and all hanging fans throughout kitchen with dust accumulation (not actively being used). 5.Shelving throughout kitchen with old food residue and sauce present. 6. Cooler near keg walk-in holding clean glasses with broken glass and debris present on bottom of unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas. *Full points assessed for repeat violation.
1.0
54.
5-501.113; Core; Shared outside receptacle with damaged overhead lid that does not fully cover receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables, shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management to have this receptacle repaired or replaced.
0.0
54.
5-501.116; Core; Grease trap with heavy soil accumulation observed on the outside. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Deep clean this grease trap and keep clean. *Full points assessed for repeat violation.
1.0
55.
6-501.12; Core; 1)Cleaning needed on floors and wall behind frying equipment. 2)Cleaning needed on floor drain in bar area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
56.
6-303.11; Core; Two light fixtures flickering in the kitchen and a blown light bulb in hood system above grill. At least 540 lux (50 foot candles) are required at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace light bulbs in these areas.
0.0
56.
6-403.11; Core; At the start of inspection, an employee drink with no lid was being stored on the prep table (QC table). In the walk-in cooler, observed a lidded employee drink on middle shelving where potential contamination could occur. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI- Drinks relocated during inspection.
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 *Information sent to jdgreene@badawings.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility. **EHS will return on 2.11.2022 to verify that datemarking stickers have been removed from all clean food containers and that the dish machine is sanitizing correctly. Follow-Up: 02/11/2022
*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. VR-VERIFICATION REQUIRED. REHS will return Friday, 2/7/2020 to verify the dish machine is dispensing sanitizer at proper concentration. Follow-Up: 02/15/2020
*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. Follow-Up: 04/11/2019
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com Follow-Up: 08/17/2017
*Notice* Effective January 1, 2019, the NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees F or less. Please plan accordingly.
