4-602.13; Core; The doors to coolers, the sides of fryers, shelving throughout, and the filter above bread station are all soiled and need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
3-304.14; Core; The sanitizer buckets were around 100ppm.- Cloths in use for wiping surfaces shall be stored in between uses in chemical sanitizing solution at the proper concentration (200-400ppm/quat).- CDI, buckets were refilled with proper concentration.
0.5
45.
4-903.11(A) and (C); Core; At beginning of inspection, all the cups at register area were over-stacked beyond the protective barrier.- Single service items shall be kept in the original protective package or stored by using other means that protect from contamination until used.- CDI, they removed the extra cups.
0.5
47.
4-501.11; Core; The sanitizer dispensing system has a leak and is constantly pouring water out the back of it.- Equipment shall be maintained in a good state of repair and condition.- Please repair the sanitizer dispenser.
0.5
49.
4-602.13; Core; The sides of the fryers, holding equipment, and the filter at the bread station are all soiled and need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
0.5
54.
5-501.114; Core; The dumpster on the left is missing it's drain plug.- Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.- Please obtain a new drain plug.
3-501.16 (A)(2) and (B); Priority; Milk is 46F in the reach-in refrigeration unit. Keep all TCS food at or below 41F when held cold. The milk was placed in the walk-in cooler.
1.5
23.
3-501.18; Priority; Ham is dated August 30th in the upright refrigeration unit. Keep all TCS food up to 7 days when held cold at 41F or below and then discard. The ham was voluntarily discarded.
1.5
39.
3-305.11; Core; Hash browns and fries stored on the floor in the walk-in freezer. Keep all food at least 6 inches off the floor where it is not exposed to splash, dust or other contamination.
1.0
54.
5-501.115; Core; Loose trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
6-301.11; Priority Foundation - No soap was available at men's bathroom handsink...An adequate supply of soap shall be provided at handsinks...CDI by providing soap at handsink.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating or discarding foods.
1.5
45.
4-903.11(A) and (C); Core - Soiled disposable food containers were soiled but being stored as clean and some were stored in soiled metal storage container. Some stacks of disposable cups were unprotected....Single service disposable food/beverage containers shall be protected from contamination...Discard soiled disposable containers, and store clean containers on clean surfaces. Keep cups in approved dispensers (down inside dispensers) or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-205.10; Core - At kitchen soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactive device under ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Large amount of ice was accumulated on interior of reach-in freezer...Food service equipment shall be maintained in good repair...Remove ice from freezer interior and repair any condensation leaks causing ice to accumulate.
0.0
47.
4-502.11(A) and (C); Core - One container lid was cracked...Food service utensils shall be kept in good repair...CDI by discarding lid.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled top surfaces of fry holding unit, areas above food prep lines (with food splatters), food scales, behind doors of electric panels by serving line, speed racks, reach-in refrigerator/freezer interiors, condiment containers/holders, cabinets under self-service counter in dining room...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Side ceramic bases of toilets in both bathrooms were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning toilet cleaning frequency.
0.0
54.
5-501.114; Core - Drain plug was missing on garbage dumpster...Trash and recycling receptacles with drains shall have plugs in place...Replace drain plug.
0.5
54.
5-501.115; Core - Large accumulation of boxes was on ground around cardboard dumpster (cardboard dumpster was getting full)...Storage area for refuse and recycling shall be kept clean...Flatten boxes and place in cardboard dumpster. Increase frequency of cardboard pick up as needed.
0.0
55.
6-501.12; Core - Observed soiled flooring under cook/fry line and dry storage. Sink drain pipes and floor drains were also soiled. Ceiling vent grates were dusty, and vent hood filters above cooking/frying areas had grease/soil build-up. Folding diaper changing table in men's bathroom had accumulation of paper and was soiled. Sides/edges of bathroom toilet stall doors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...>>>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
3-401.11; Priority - Some large, thick pieces of chicken were cooked to an internal temperature of 115F to 155F...Raw poultry shall be cooked to an internal temperature of 165F for 15 seconds throughout entire product...CDI by cooking chicken further until it reached proper temperature. NOTE: The worker who is dropping breaded chicken into fryer and lifting cooked chicken out of fryer must be trained on how to take temperatures of thick chicken pieces. The temperature of some pieces of chicken should be taken in every basket of chicken to ensure thorough cooking is taking place.
1.5
21.
3-501.16(A)(1); Priority - A few chicken tenders in hot holding were 124-134F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by voluntarily discarding chicken at improper temperatures.
0.0
24.
3-501.19; Priority Foundation - Facility has grated cheddar cheese on time control for 6 hours, but no approved time as a public health control procedure was provided...TCS* foods using time as a public health control shall have approved written procedures for using this control method and must mark times on foods of when they are removed from temperature control...CDI by completing NC state approved TPHC form for shredded cheese. Since shredded cheddar is to be kept out for 6 hours, its temperature must be monitored during that 6 hour period. Keep this form in facility at all times for review by our department during future inspections.
1.5
28.
7-102.11; Priority Foundation - One bucket sanitizer was not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of material inside...CDI by labeling bucket of sanitizer.
0.0
43.
3-304.12; Core - Ice scoop was stored in soiled holder...Food dispensing utensils (such as ice scoops) shall be stored on clean, dry surface or in food with handle extending out of food...CDI by cleaning ice scoop and holder.
0.0
45.
4-903.11(A) and (C); Core - A stack of disposable food containers by hamburger grill and steam table were splattered with food debris. Some disposable cardboard food boxes were in soiled holder...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled containers, and store food boxes on clean surfaces/holders.
0.5
47.
4-205.10; Core - At kitchen soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactive device under ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
48.
4-501.14; Core - Interiors of 3-comp sink's sanitizing and rinsing sinks and backsplash were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
48.
4-501.18; Core - Sanitizing solution at 3-comp sink was soiled (had floating particles in it)...The wash, rinse and sanitize solutions shall be maintained clean...CDI by draining sanitizing solution.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled bottom interiors of frying/cooking equipment, top surfaces of fry holding unit, cracks/crevices around hot holding/steam table areas, walk-in cooler shelving, interiors of freezer/refrigerators, condiment containers/holders, cabinets under self-service counter in dining room...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Undersides of men's bathroom urinal was soiled...Plumbing fixtures such as urinals and toilets shall be maintained clean...Increase urinal cleaning frequency.
0.0
55.
6-501.12; Core - Observed soiled flooring under cook/fry line and dry storage, and soiled baseboards and walls in storage areas. Ceiling vent grates were dusty, and some drain pipe ends and floor drains were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Dorothy Jones, Exp. 2-7-2023...>>>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
3-501.14; Priority - Cut lettuce did not cool rapidly enough to meet time-temperature cooling parameters (see temperature chart)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding foods at incorrect temperature.
1.5
24.
3-501.19; Priority Foundation - Yellow cheese slices, cut lettuce and cut tomatoes on sandwich make line top were on time control, but times they were placed on make line were not available. Also, time control written procedures for these foods did not accurately reflect what employees are currently doing (for example, written procedures for cut tomatoes states that they can only be at room temperature no longer than 2 hours, but PIC stated they are kept out for up to 4 hours)...TCS* foods using time as a public health control shall have approved written procedures for using this control method and must mark times on foods of when they are removed from temperature control...CDI by recording times for foods stated above and completing NC state approved TPHC form. Keep this form in facility at all times for review by our department during future inspections.
1.5
33.
3-501.15; Priority Foundation - In walk-in cooler, containers of cut lettuce and cut tomatoes were cooling (from about 11:40 this morning) in tightly covered containers and several containers were stacked on top of each other (no adequate air flow between them)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid chill equipment (walk-in freezer, etc.), add ice as an ingredient, and arrange in equipment to provide maximum heat transfer and/or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
1.0
37.
3-302.12; Core - Some squeeze bottles of sauces, dressings, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
38.
6-501.111; Core - Observed a few live house flies in kitchen...The premises shall be maintained free of insects...Rid the premises of live flies using methods approved for food service establishments.
0.0
40.
2-303.11; Core - A few food workers were wearing wrist watches, bracelets and rings (other than plain rings) on their arms and hands...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry from their arms and hands except for a plain ring.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups (some cups in dispensers were soiled), sandwich and fry containers were stored unprotected. Some disposable paper food sleeves and cardboard containers were in soiled holders...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled cups. Keep cups down inside approved dispenser or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Invert fry and sandwich containers on clean surfaces (or place on their side).
0.5
47.
4-205.10; Core - At kitchen soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactive device under ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Large amount of ice was accumulated on interior of reach-in freezer...Food service equipment shall be maintained in good repair...Remove ice from freezer interior and repair any condensation leaks causing ice to accumulate.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of frying/cooking equipment, top surfaces of fry holding unit and central hot holding unit above sandwich prep area, some shelves, speed racks, cabinets under self-service counter in dining room, ...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Garbage dumpster drain hole had no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.12; Core - Some floors in dry storage (beside large tanks), floor drain pipe and drain under self-service counter were soiled. Diaper changing table in men's bathroom was soiled and had putty type material on surface...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core - Ice was accumulated on the interior of walk-in freezer door...Physical facilities shall be maintained in good repair...Repair any air leaks around door gasket which is causing ice to form around door.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-304.15 (A); Priority - Observed two workers with gloved hands use tongs and go into blue bag with raw frozen hamburger patties to place patties on charbroiler. They proceeded to work at ready-to-eat food station with possibly contaminated gloves on hands (one of the workers handled squeeze bottle with contaminated glove on)...If used, single use gloves shall be used for only one task such as working with raw animal food or ready-to-eat food, used for no other purposes and discarded when damaged or soiled...CDI by discarding gloves and washing hands.
1.5
16.
4-601.11 (A); Priority Foundation - Many clean food containers were stacked with old stickers and sticky residues on exteriors (residues on exteriors can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers at 3-comp sink to be cleaned.
1.5
21.
3-501.16(A)(1); Priority - At hot holding area, most hot dogs in one container were below 135F (as low as 124F)...After properly reheating or cooking TCS* foods, they shall be maintained at 135F or above throughout entire product...CDI by voluntarily discarding hot dogs.
1.5
28.
7-204.11; Priority - Concentration of quaternary ammonium (QA) sanitizer in 3rd compartment of 3-comp sink and in wiping cloth buckets was greater than 400 ppm (test strips turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed concentration limits...CDI by adjusting sanitizer to proper concentration.
1.0
33.
3-501.15; Priority Foundation - In walk-in cooler, containers of cut lettuce, tomatoes were cooling (from about 11:00 this morning) in covered containers and some containers were stacked on top of each other (no adequate air flow between them)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid chill equipment (walk-in freezer, etc.), and arranged in equipment to provide maximum heat transfer and/or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-204-112; Core - One refrigerator had no thermometer on interior or exterior...In refrigerators, a thermometer shall be located in warmest part of unit or on exterior...Place a thermometer accurate to plus or minus 3 degrees F in this unit. Air temperature must be 41F or less.
0.0
37.
3-302.12; Core - Some squeeze bottles of sauces, dressings, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups, sandwich and fry containers were stored unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Invert fry and sandwich containers on clean surface (or place on their side).
0.5
47.
4-205.10; Core - Table mounted can opener did not appear to meet ANSI/NSF certification (it was also rusty). At kitchen soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can open with one that meets ANSI/NSF certification. Reactive device under ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of frying/cooking equipment, top surfaces of fry holding unit, some shelves, speed racks, cabinets under self-service counter in dining room, ...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Recycling dumpster drain hole had no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.12; Core - Some walls, floor drain pipes and drains in kitchen and under beverage self-service counter, and vent hood above charbroiler were soiled. Diaper changing table in men's bathroom had old diapers and toilet paper folded inside...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core - At all handsinks in kitchen, the water that came out of faucets when only the cold water knob was turned on became hot (100+ degrees) and did not get cold...Physical facilities shall be maintained in good repair...Provide cold running water under pressure at all handsinks that lack cold water.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
6-301.12; Priority Foundation - No paper towels were in dispenser at handsink nearest drive-through area...Paper towels or other approved hand drying device shall be kept at each handsink or group of adjacent handsinks...CDI by replacing paper towels.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Raw chicken in breading at breading station was at 58-63F (no active preparation taking place)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by immediately breading and cooking chicken.
0.0
33.
3-501.15; Priority Foundation - In walk-in cooler, containers of cut lettuce, tomatoes and omelet mix were cooling (from this morning) in covered containers and some containers were stacked on top of each other (no adequate air flow between them)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid chill equipment (walk-in freezer, etc.), and arranged in equipment to provide maximum heat transfer and/or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Several squeeze bottles of sauces, dressings, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
41.
3-304.14; Core - A few buckets of quaternary ammonium sanitizer (QA) was less than 200 ppm concentration. One bucket had very soiled/cloudy solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing clean sanitizer at proper concentration.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups and fry containers were stored unprotected. A box of disposable food containers were on floor...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Invert fry containers on clean surface (or place on their side).
0.5
47.
4-205.10; Core - Table mounted can opener did not appear to meet ANSI/NSF certification (it was also rusty). At kitchen soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can open with one that meets ANSI/NSF certification. Reactive device under ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of equipment, their legs, handles, tops surfaces of fry holding unit, interiors of reach-in freezer...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Recycling dumpster drain hole had no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.12; Core - Floor drain pipes and drains in kitchen and under beverage self-service counter were soiled. Vent hood above charbroiler was soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
General Comments
TCS*: Time-temperature control for safety foods 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
