5-202.12; Core - Hot water did not exceed 90F at women's bathroom sink...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsink.
0.0
37.
3-302.12; Core - Some bottles of dressings, BBQ sauce, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups were uncovered and not in any dispensers (front area and by drive-through). Fry/hash brown cardboard containers had food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks. Cover fry containers or invert them.
0.5
47.
4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
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 wire shelves, metal interior cabinets in sandwich make line, sink drainboard undersides, upright freezer interiors, doors and door gaskets, undersides of metal holders for paper wraps...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Ice was accumulated under walk-in freezer evaporator and on freezer door and door frame. Mop sink/can wash faucet was leaking when water was completely turned off at faucet knobs. Ice machine drain line was draining onto floor, not into floor drain...Physical facilities shall be kept in good repair...Repair evaporator leaks and freezer door air leaks. Remove all ice and ensure door gaskets are sealing completely when door is shut. Repair damaged door frame metal strips where needed. Extend ice machine drain pipe to floor drain.
0.5
55.
6-501.12; Core - Flooring was soiled under dining room beverage service counter, and many kitchen ceiling tiles were yellowed/stained. Bathroom ceiling vents were dusty. Fire suppression lines above charbroiler were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
DISCUSSION: Check instantaneous (tankless) water heater to ensure it is working properly. Today water went up and down and up and down few times at 3-compartment sink and took a long time to reach 113F, but heater was set at 140F.
6-301.12; Priority Foundation; Paper towels missing at the handwashing sink near the office. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels provided.
0.0
47.
4-501.11; Core; The light bulbs in the walk-in cooler is blown. The light shield is also cracked in the walk-in cooler. Equipment shall be maintained in good repair. Replace the light bulbs and repair protective shield.
0.5
49.
4-601.11(B) and (C); Core; The shelving holding clean dishes has grease residue accumulation along the underside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
6-501.18; Core; The toilet in the men's restroom is heavily soiled and in need of cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.12; Core; The ceiling vents and tiles above the service line has dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.112; Core; Fly traps in the kitchen observed full of dead flies. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Remove traps.
1.0
49.
4-601.11(B) and (C); Core; Some of the shelving in the prep coolers and the bottoms of the prep coolers have residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Some food debris present on walk-in cooler floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.111; Priority; There were mice droppings observed in the kitchen at the time of the inspection near the second drive-thru window. Take steps to eliminate the peat problem.
1.0
47.
4-501.11; Core; There frost and ice build up around the door. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the frost off the door in the walk-in freezer. All equipment must be clean.
2-501.11; Priority Foundation; The manager did not written clean procedure to address the clean up of a vomiting and diarrheal event. CDI... A policy was left with the manager on duty.
0.0
6.
2-401.11; Core; There was an employee drink that was on a prep area. Employee drinks must be consumed in a manner to prevent contamination. Store all employee drinks below all food and food prep areas. CDI...The drink was placed below the food prep area
0.0
24.
3-501.19; Priority; There was one serving line that did not have the cheese, sliced tomatoes, lettuce and guacamole did not have the discard time on the items. All foods held on time rather than temperature must be properly labeled with the discard time. CDI.. The food items were properly labeled with the discard time.
1.5
38.
6-501.111; Priority Foundation; There were several live flies in the kitchen. The premises must be maintained free of insects, rodents, and other pest.
1.0
44.
4-901.11; Core; There were some dishes that were stacked wet. Cross stack the dishes to allow the air drying process to take place.
0.0
45.
4-903.11(A) and (C); Core; The single service cups were removed from the plastic sleeve and stored a container and tray that had debris on the bottom of the items. Single service items must be stored in a clean, dry location. Single service items must be stored where they are not exposed, to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean the gaskets o the cold hold units. Clean the storage shelves. Clean around the deep fryers. Clean out the sinks and food prep sinks. Equipment must be free of an accumulation of dust, Food, residue and other debris.
0.5
55.
6-501.12; Core; Clean the floors on the serving line. Clean the floors around the deep fryers and cooking equipment. Clean the floors and walls around the food prep and three compartment sink. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
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
