Observation: The cooled chicken placed into hot soup broth does not reach 165F and cases soup to decrease in temperature without reach in 165F for final reheat for hot holding. Soup temperatures' taken today during heat process reflected 98F and 109F. Product was observed only to reheat at a 9 degree rise per 30 minutes on the steam table. CDI: Product was transferred to flat top grill to finish off at 172F. 3-403.11; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P
1.5
36.
Observation: Some prep refrigerators do not have an affixed thermometer to monitor temperatures.
4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
0.5
47.
Observation: The cutting board at the salad station is heavily scored. Resurface or replace cutting board.4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
Observation: Surface of the dish rack is peeling layers of plastic; The door hinge on the front prep refrigerator adjacent the drive thru door is causing the door not to close easily (*Door was observed partially ajar during inspection.). Ensure all equipment is maintained clean and in good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
53.
Observation: The receptacles for feminine product disposal are not lined with a liner/cover.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Observation: Chicken pans, utensils on the clean dish rack observed with debris.
4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: Operator removed dish/utensils placed back into dish washing for wash, rinse and sanitize to eliminate debris.
1.5
22.
Observation: Whip cream being held at 65F on countertop. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator placed product into time control for discard this was air measurement at 1.5 hours.
1.5
44.
Observation: The clean dishware/utensils were stacked wet on dish rack.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
CDI: Operator removed utensils/dish to be air dried.
0.0
47.
Observation: Gasket on the milk dispenser at frozen dessert station is in poor repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: The thermometers in prep refrigerators front service area and kitchen were not working properly, out of calibration.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
49.
Observation: Gaskets on the refrigeration units accumulated with debris. 1 door reach in chicken refrigerator, reach in freezer (fries at cook station) are accumulated with debris. Single service containers at the front counter have visible debris in bottom/sides. Dry sugar bin and exterior of equipment front service area - debris. Increase cleaning in these areas and implement schedule.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
Observation: The door on the refuse dumpster is rusted/holes.
5-501.111; Core; Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair
0.5
54.
Observation: The concrete pad and area around dumpster has heavy accumulation of grease and debris.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
54.
Observation: the large refuse containers and grease disposal unit are heavily accumulated with debris.
5-501.116; Core; (B) 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.
6-501.110; Core; Few employee drinks stored on dry storage shelving or on prep surfaces. Lockers or other suitable locations shall be provided for employee storage. CDI: Items moved to drink storage locations.
3-305.11; Core; Thick layer of frost/ice covering food inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry area where it is not exposed to splash, dust, or other contaminants. CDI: Freezer repair is in the works.
1.0
47.
4-501.11; Core; Walk-in-Freezer is overactive and in need of repair. Equipment shall be maintained in a state of good repair. CDI: Repair has been requested.
0.0
49.
4-602.13; Core; Interior surfaces of hot-holding drawers are collecting food debris and in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris.
0.5
54.
5-501.114; Core; Drain plug is cracked/broken. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
4-601.11 (A); Priority Foundation; Date marking sticker residue left on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clean containers nested wet and unable to drain. Equipment and utensils shall be stored in a self-draining position that allows air-drying.
0.5
51.
5-205.15; Priority; Backflow prevention device on mop sink is severely leaking and broken. A plumbing system shall be maintained in good repair. CDI: EHS provided backflow preventer education and prior to inspection facility has called to have leak repaired.
0.0
56.
6-403.11; Core; One employee phone observed on top of a food prep cooler. Lockers or other suitable facilities shall be located for employee storage so that food, equipment, and single-use articles cannot be contaminated.
5-205.11; Priority Foundation; Tea dispenser nozzles stored in handwashing sink. A handwashing sink may not be used for purposed other than handwashing. CDI: Items removed.
1.0
28.
7-201.11; Priority; Bottle of degreaser stored with clean dishes and container of coffee machine cleaning pods stored over clean utensils. Toxic materials shall be stored so they can not contaminate equipment, utensils, or single-use items. CDI: PIC removed chemical items.
1.0
33.
3-501.15; Priority Foundation; Facility cooling chopped lettuce inside deep, dense covered plastic containers. Cooling shall be accomplished by placing food in shallow pans, separating food into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method guidance.
0.5
47.
4-501.11; Core; Minor rust forming on a few shelving racks inside a few reach-in coolers. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Food debris in the bottom of several reach-in cooler units, residue build-up on shelving in walk-in cooler. Grease build-up on pieces of equipment at grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris. Repeat. Have above mentioned items cleaned.
0.5
55.
6-501.12; Core; Walls in kitchen area in need of thorough cleaning, particularly near grill station hand sink. Floors under equipment in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them 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
