2-102.12 (A); Core; PIC during the inspection is not a CFPM. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Train more employees to be CFPMs.
1.0
16.
4-602.11; Core; Small amount of pink build up found on the inside of the ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items in the prep line cold holding unit found maintaining above 41F (see temperature chart). TCS items shall be maintained 41F or below. CDI: Items were moved to the other cooler on the prep line that was maintaining food 41F or below. Have cooler looked at prior to stocking and using again.
4-501.11; Core; Some ice found building up inside the reach in freezer on the prep line. Equipment shall be maintained in good repair. Have freezer looked at
0.0
51.
5-202.13; Priority; Plumbing for the prep sink near the mop sink found to be plumbed lower than the floor level. An air gap is required to prevent backflow. EHS will return 8/4 to check on sink.
4-601.11 (A); Priority Foundation; Several dishes found to have food debris or or build up. Ice dispenser with black residue found on it. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Dishes were returned to be rewashed and an employee cleaned the ice dispenser.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods found above 41F (see temperature chart). TCS foods must be held at 41F or below. CDI: PIC moved the lettuce and tomatoes to the walk in cooler and stated that the employee that prepped the food skipped moving it to the walk in to cool before placing in a unit meant to maintain temperatures. PIC also placed the metal covering over chicken prep area to reduce the amount of cold air escaping the unit to reduce the temperature of the raw chicken.
1.5
55.
6-501.12; Core; Floors, walls and ceilings could use some light cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.0
General Comments
Inspection led by Lindsea Smith
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
5-205.11; Priority Foundation; There were spray bottles and a dry cloth hanging off of the splash guard at the handwashing sink. Handwashing sinks shall only be used for handwashing. CDI - Items removed and put in storage area.
0.0
33.
3-501.15; Priority Foundation; Salad mix was being cooled in large plastic containers covered with lids with 2 to 3 containers stacked on top of each other. Cooling shall be accomplished by portioning foods into small amounts, using shallow pans and allowing for maximum heat transfer. CDI - Containers spread out and lids partially opened to allow for more air flow.
0.5
49.
4-602.13; Core; The sauce dispensers on the wall need wiping down due to dried on food debris and the Coca-Cola beverage dispensing has food splash in the dispensing area. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
51.
5-202.13; Priority; The end of the hose (cut on a diagonal) is laying in the mop sink. An air gap of at least one inch shall be between the water supply inlet and the flood level rim of the plumbing fixture. A visit will be made no later than December 30, 2021 to ensure an air gap has been added.
1.0
54.
5-501.16; Core; A trashcan is needed by the handwashing sink by the sauce dispensers. Handwashing sinks supplied with paper towels shall have a trashcan located at the handwashing sink. Put a trashcan by this handwashing sink.
0.0
55.
6-501.12; Core; The floor drain under the 3 compartment sink needs cleaning and some of the ceiling vents have a build up of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; Employee food and drinks were stored on the top shelf of the double door cooler. Employee food and drinks shall be stored in a manner that prevents the restaurant's food and supplies from becoming contaminated. CDI - Items were moved to the bottom shelf.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 12/30/2021
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com* Follow-Up: 09/20/2019
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com* Follow-Up: 03/28/2019
*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.
Inspector contact info: Maria Powell 919-675-5603. 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. Follow-Up: 07/15/2018
*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 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 equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
