3-501.16(A)(1) ; Priority; Observed soft cheese in hot hold dispenser with temperature of 121F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Cheese was discarded
1.5
47.
4-502.11(A) and (C); Core; Observed some worn/dented metal sheet pans stored above four compartment sink. Utensils shall be maintained in state of good repair. Replace/discard metal sheet pans.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving above four compartment sink, cabinets near drive thru area and front soda machine area, and black residue build up inside spray hose at four compartment sink. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
4-501.11; Core; Dry storage wire shelves were peeling, corroded and rusty...Food service equipment shall be maintained in good repair. Replace damaged shelves with similar approved shelving.
0.5
55.
6-501.12; Core; Observed a few dusty/soiled ceiling vent grates in back kitchen area near 4-compartment sink and prep area. Slightly soiled flooring in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
7-201.11; Priority; Observed sanitizer bucket stored next to cups at drive thru area. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Sanitizer bucket was relocated.
1.0
36.
4-204-112; Core; Observed external thermometers for walk-in cooler and freezer not properly working. Cold or hot holding equipment used for TCS (Time/Temperature Control for Safety) foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Repair external thermometer or place an internal thermometer inside walk-in cooler/freezer
0.5
45.
4-903.11(A) and (C); Core; Observed small black condiment cups stacked near cheese dispenser and single service container above make line facing food portion up. Observed a few soiled blue condiment (salt/pepper/sauces) holders. Single service and single use articles shall be stored in a clean, dry location and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep single service containers food portion down and increase cleaning of condiment holders.
0.0
47.
4-501.11; Core; Some kitchen/storage wire shelves were peeling, corroded and rusty...Food service equipment shall be maintained in good repair. Replace damaged shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core; Observed some worn/dented metal sheet pans stored above four compartment sink. Utensils shall be maintained in state of good repair. Replace/discard metal sheet pans.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving wire in walk-in cooler and drive thru area, solid metal shelving underneath slicer, front exterior of ovens, warmer of roast beef slicer, and bottom cooler of make line. Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
0.5
55.
6-501.12; Core; Observed slightly soiled flooring underneath shelving in walk-in cooler and back dry storage area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
3-501.16 (A)(2) and (B); Priority; Observed turkey and brisket pre-portioned in make line with temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-by moving items to bottom cooler.
1.5
41.
3-304.14; Core; Observed wiping cloths in two quaternary ammonium (QA) filled sanitizer buckets with concentration below 150ppm. Wiping cloths shall be kept in approved, clean QA sanitizer at 150-400 ppm concentration. Make new batch of QA sanitizer for wipes.
0.5
43.
3-304.12; Core; Knife were stored in crack between soiled counters...In use/between use utensils shall be stored on clean, dry surface OR in hot water at 135F or above...CDI by removing knives from crack.
0.0
47.
4-501.11; Core; Some kitchen/storage wire shelves were peeling, corroded and rusty...Food service equipment shall be maintained in good repair. Replace damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving wire in walk-in cooler, solid metal shelving underneath slicer, front exterior of ovens and condiment/sauce storage containers. Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
0.5
53.
6-501.18; Core; Observed soiled underside of urinal in men's restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning of urinal.
0.0
55.
6-501.12; Core; Walk-in cooler/freezer fan vent and kitchen ceiling vent grates were dusty/soiled. Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces and fixtures above.
2-501.11; Priority Foundation; Facility did not have written Vomit and Diarrhea Clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted at this time, new rule (Adoption of 2017 Food Code) and written plan was emailed to manager at the end of inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Observed cheese sauce in dispenser and roast beef in pull out drawer with temperatures below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) food shall be maintained at 135F or above for hot holding. CDI-by voluntarily discarding items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Almost cold TCS* foods checked were above 41F in sandwich refrigerated make line top and bottom (see temperature chart)...Unless actively preparing or properly cooling, cold TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less...CDI by placing foods on ice.
3.0
33.
4-301.11; Priority Foundation; Refrigerated sandwich make line unit was not maintaining foods at 41F in both bottom and top. Equipment for holding cold food shall be sufficient in number and capacity to provide food temperatures. Verification required: EHS will return by Friday April 29, 2022 to verify refrigerated make line is maintaining 41F or below.
0.5
45.
4-903.11(A) and (C); Core; Observed small plastic cups and boat containers facing food portion up. Single service and single use articles shall be protected from contamination. Store disposable containers food portion down on clean surface.
0.5
47.
4-501.11; Core; Some kitchen/storage wire shelves were peeling, corroded and rusty...Food service equipment shall be maintained in good repair. Replace damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving wire and solid metal shelves, bread racks/speed racks, hot hold units above make line and, knife holder...Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
0.5
54.
5-501.16; Core; No trash can was at handsinks in back kitchen and near door to dining room...Handsinks that use paper towels shall have a trash can near by...Place a trash can at each handsink for paper towel waste.
0.0
55.
6-501.12; Core; Some walls in dry storage area were soiled, and back kitchen. Walk-in cooler/freezer fan vent and kitchen ceiling vent grates were dusty/soiled. Handsink paper towel dispensers were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces and fixtures above.
0.5
General Comments
**Verification required: EHS will return by Friday April 29, 2022 to verify refrigerated make line is maintaining 41F or below.**
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 Follow-Up: 05/07/2022
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: If worker takes food outside to customer or works in the bathroom and dining areas, upon returning to the kitchen, gloves (if worn) must be discarded and hands are to be washed before resuming work in the kitchen.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
Inspection led by Patricia Sabby and observed by Jennifer Moore.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit to be made on Thursday, January 4, 2017 to evaluate completion of Items #8, 19, and 46 on this report. Follow-Up: 01/04/2018
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Observed worker with fingernail polish and artificial fingernails. REMEMBER: Unless wearing intact gloves in good repair, food employees may not wear fingernail polish or artificial fingernails when working with exposed food...Verification required for Item #8 on this report. Before or on May 6, this item must be completed. Contact Lucy Schrum at 919-868-2565 for a follow-up visit once handwashing sink in front food preparation area is fully functional. Follow-Up: 05/06/2017
Please note: this establishment is operating under a Transitional Permit that expires on 8/21/16. All Transitional Permit Non-compliant list items must be completed by that date. Please contact James Smith at 919-868-9246 with any questions or to schedule evaluation of completed items.
