3-501.16 (A)(2) and (B); Priority; Liquid eggs holding at 60F above a pan of warm water. CS foods shall be maintained at 41F or below. CDI: Ice added to pan to rapidly cool. Full points taken due to repeat violation.
3.0
24.
3-501.19; Priority Foundation; EHS observed staff members writing in timestamps for food items held on time control upon arrival. Please ensure that timestamps are updated when the food is removed from temperature control. No points deducted at this time.
0.0
49.
4-601.11(B) and (C); Core; Significant ice build-up inside tall single-door reach-in freezer. Nonfood-contact surfaces shall be clean. Please have this freezer de-frosted and cleaned.
0.0
56.
6-403.11; Core; Half-eaten employee food stored in dry storage area over single-use items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service items are protected from contamination. CDI: Food discarded. Full points taken due to repeat violation.
3-501.16 (A)(2) and (B); Priority; Tomatoes, cheese, and pimento cheese spread inside small flip top cooler near grill station holding above 41F. Container of buttermilk resting unattended inside biscuit prep station above 41F (see above chart). TCS foods shall be maintained at 41F or below. Please ensure that staff is not leaving flip top compartment open to the hot kitchen when not in use. CDI: New in temperature product brought out and lid closed. This violation has been marked on prior inspection. Full points will be taken for future repeats.
1.5
38.
6-501.111; Core; Several live flies observed in kitchen area. Premises shall be maintained free of pests. CDI: PIC to contact pest control.
0.0
49.
4-601.11(B) and (C); Core; Minor build-up on corners of hood ventilation system. Nonfood-contact surfaces shall be clean. Overall improvement of cleanliness noted
0.0
56.
6-403.11; Core; Two employee drinks and a box of employee food stored over facility dry storage items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service items are protected from contamination. CDI: Food discarded. Please direct employees to eat in designated areas.
5-205.11; Priority Foundation; Ice inside grill station hand washing sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Handwashing sink education provided.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Small flip top cooler near grill station holding at 46F. TCS foods inside the cooler are above 41F. TCS foods shall be maintained at 41F or below. CDI: Temperature dial adjusted and food returning to temperature.
1.5
47.
4-501.11; Core; Sliding door of glass cooler is broken. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Food debris building inside cooler gaskets. Nonfood contact surfaces shall be clean.
4-601.11 (A); Priority Foundation; Minor food debris observed on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items removed to be cleaned.
1.5
16.
4-602.11; Core; Black residue observed inside top ice maker potion of large kitchen ice machine. Equipment such as ice machines and enclosed components such as ice makers shall be frequently cleaned.
0.0
49.
4-601.11(B) and (C); Core; Minor debris build-up inside gaskets of reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food debris.
0.0
54.
5-501.115; Core; Excessive amounts cardboard stored in dumpster enclosure. Enclosures for refuse shall be maintained free of unnecessary items.
0.0
56.
6-403.11; Core; Employee drink stored over facility food inside walk-in cooler. Areas designated for employees to eat and drink shall be located so that food, equipment, linens, and single-service articles are protected from contamination.
3-501.16(A)(1) ; Priority; Few pieces of grilled chicken in warmer holding below 135F (see above chart). Time/Temperature control for safety food shall be maintained at 135F or above. CDI: Chicken reheated and steam table adjusted up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Few items holding above 41F in small prep cooler (see above chart) Time/temperature control for safety food shall be maintained at 41F or less. CDI: Cooler adjusted down and items returned to 41F. Pasteurized eggs were at 44F in iced pan. CDI-more ice was added to the pan without prompting from the EHS and temp dropped to 38F.
1.5
43.
3-304.12; Core; Scoops stored in containers of flour with the handles touching the food. Tongs hanging from top of prep table with food contact portion exposed to being bumped by food employees. Utensils shall be stored with their handles above the top of the food. In-use Utensils shall be stored in a clean, protected portion of the preparation table or cooking equipment.
0.0
54.
5-501.114; Core; Drain plug is missing from facility recycling dumpster. Drains in waste receptacles shall have drain plugs in place.
0.0
General Comments
Inspection lead by Peri Sellew.
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
