3-501.16(A)(1) ; Priority; Turkey is 129F in the hot holding unit. Keep all TCS food at or above 135F when held hot. The turkey was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Banana pudding is 44F in the glass refrigeration unit. Coleslaw is 44F and potato salad is 44F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The banana pudding, coleslaw and potato salad were placed on ice.
1.5
36.
4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit. Thermometers shall be readily accessible in refrigeration units. A follow-up will be conducted by REHS by August 3rd.
Observation: The hand wash sink at the front service counter is unable to provide hot water at 100F or higher. Observed at 71F.
5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
21.
Observation: The brisket being pulled out to carve on the cutting board was observed at 127F. Product is placed back into hot holding cabinet between carving. Currently there is no heat lamp available over the cutting boards.
3-501.16(A)(1) ; Priority;(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above,
CDI: Product removed from service. Consider a time policy for product if unable to hold hot due to repair of heat lamps.
1.5
40.
2-402.11; Core; Observation: Staff wearing visors and not wearing hair covering during productions tasks. 2-402.11; Core;FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
43.
Observation: In use knives for cutting product at service counter being stored under cutting board. In use utensils should be stored on clean surface.3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency of every 4 hours.
CDI; Knife removed from service.
0.5
44.
Observation; Single service paper trays not stored inverted to protect food contact surface.
4-903.11(A), (B) and (D); Core; B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(2) Covered or inverted.
0.0
44.
Observation: Utensils and equipment not being air dried after sanitizing. Prep bins and other utensils stored stacked wet. ***REPEAT****
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
56.
Observation: Areas where staff are cutting and performing food produciton tasks do not have sufficient lighting.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Observation: Spray glass cleaner stored over single service items at front counter.
7-201.11; Priority; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
CDI: Operator removed spray to store properly.
1.0
37.
Observation: Working containers of spices and other dry goods not labeled with the contents.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD
0.0
40.
Observation: Staff wearing visors and not wearing hair covering during productions tasks.
2-402.11; Core;FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
Observation: Utensils and equipment not air dried after washing/sanitizing. Prpe bins observed with water between stacks.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
47.
Observation: The metal banded brush with bristles is not approved for food contact. Metal band observed rusted, hairs of brush cannot be sanitized between use.
4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: P
CID: Operator discarded brush. Other utensils available for this use on site.
(A) Safe; P
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Priority Foundation;
0.5
54.
Observation: Waste receptacles in the dumpster corral are heavily accumulated with debris. Grease receptacle had grease buildup on exterior.
5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
54.
Observation: The waste receptacle is missing dumpster plug.
5-501.114; Core; Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
Observation: Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Operator is working on corrective action plan and repair concurrently.
4-601.11 (A); Priority Foundation; Noted multiple soiled serving lids stored as being clean on the bottom storage rack at the dish washing area. Discussed protecting serving containers and lids stored on the lower storage racks from spills and residue near the floor surface. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Instructed food employee to rewash and sanitize
1.5
21.
3-501.16(A)(1) ; Priority; Found a container of shredded pork BBQ temping between 122-126 F during time of inspection. According to PIC noted food item was prepped around 1030 am this morning. Ensure TCS items are held at 135 F or above for hot holding. CDI- item discarded.
1.5
28.
7-204.11 ; Priority; Noted Sink and Surface Cleaner sanitizer reading above 700 ppm DDBSA. Follow manufacturer's label instructions. Ensure Sink and Surface Cleaner is maintained between 272-700 ppm DDBSA when used. Check sanitizer solution concentration regularly with Sink and Surface test strips.
0.0
49.
4-601.11(B) and (C); Core;Observed an accumulation of encrusted grease residue build-up on the sides and back splash of the deep fryer unit. Also observed some condensation/standing water build-up along the interior surface of the front-end prep cooler (located across from the cashiers station). NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Decrease in point deduction due to improvments in cleaning
0.0
51.
5-205.15; Priority;The hot water at the back of house handwashing sink is scalding, thus making it difficult for staff to wash their hands for the required 20 seconds time period. Noted hot water reaches up to 128F at noted handwashing sink. Also need to increase the water pressure for the handwashing sink located near the deep fryer unit. Follow Visit shall be made by June 22nd to ensure hot water adjusted.
1.0
53.
6-501.18; Core; The Men's bathroom needs detail cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation;Upon arrival, noted the water supply to the front-end handwashing sink was cut-off. Person in charge stated they cut the water supply to the handwashing sink because it continues to run when activated. The person in charge has placed a work order for the handwashing sink. Also observed another food employee ring out a wet wiping cloth at another handwashing sink. Ensure all handwashing sinks are accessible at all times. CDI- Education provided to food employee.
1.0
16.
4-601.11 (A); Priority Foundation; Noted multiple soiled serving lids, dishes and serving containers stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Instructed food employee to rewash and sanitize during inspection.
1.5
44.
4-903.11(A), (B) and (D); Core;Observed multiple serving containers stacked wet on the utensil rack. Air dry before stacking or cross stack.
0.5
48.
4-302.14; Priority Foundation; Facility missing appropriate test strips for the Sink and Surface Cleaner Sanitizer solution used through-out the prep kitchen. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. I shall return by April 6th to verify Sink and Surface test strips available within facility.
0.5
49.
4-601.11(B) and (C); Core;Observed an accumulation of residue build up along interior cabinet space below the soda machine at the self serve station. Also observed some residue build-up along the sides of the deep fryer unit and cookline. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
51.
5-205.15; Priority Foundation; The hands-free/ knee operated handwashing sink, located at the front prep area, does not shut off after use. Person in charge has already placed a work order for noted handwashing sink. All plumbing system must be maintained in good repair.
1.0
53.
6-501.18; Core; The Men's bathroom needs detail cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
54.
5-501.116; Core; Observed an accumulation of grease build-up covering the exterior top surface of the grease containment unit. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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 Follow-Up: 04/06/2023
3-501.16(A)(1) ; Priority; Observed a large piece of BBQ turkey temping at 128 F underneath the make line heat lamp. Discussed ensuring all TCS items are held at 135 or above for hot holding. CDI- item discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a container of potato salad and slaw reading between 43-44 F in the front end prep cooler. Also found a deep plastic container of pasta noodle temping at 44 F in the walk in cooler. Further discussion determined the container of pasta noodle may not have been properly cooled the night prior. Ensure all TCS items are held at 41 F or below for cold holding. CDI- temperature adjusted on prep cooler to cool items down.
1.5
28.
7-207.11; Observed prescription medication stored closely near squeeze bottle of sauces near the commercial oven units. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. CDI by moving to safe storage area.
0.0
39.
3-307.11; Core; Upon arrival noted, pans of mashed potatoes left uncovered in the walk in cooler unit. Ensure all food items are protected and covered to avoid the risk of contamination.
1.0
45.
4-903.11(A) and (C); Core; Noted single service fry boats stored in a upright position on the make line. Discussed ensuring the single service items are stored inverted on a clean, dry location to avoid the risk of contamination.
0.0
49.
4-601.11(B) and (C); Core; Observed residue build up on the exterior surface of the white bulk containers of sugar, dry rub and flour. Residue build up noted on dry ingredient shelving, the bottom prep shelving surfaces. Also noted some sticky residue on the interior surface of the hot hold cabinet units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; The hot water at the back of house handwashing sink is scalding, thus making it difficult for staff to wash their hands for the required 20 seconds time period. Person in charge indicated the mixing valve needed adjusting and a work order has already been placed.
1.0
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
3-501.16(A)(1) ; Priority; Found a large pan of rotisserie chicken hot holding between 122-123 F in one of the cook line hot hold cabinets. Further investigation determined that the rotisserie chicken may have possibly been left out on the prep table prior to being placed in the the hot hold cabinet. According to PIC the chicken was cooked within the last hour and half. CDI- Noted pan of chicken was reheated (166-167F ) and placed back into hot holding.
1.5
37.
3-302.12; Core; The labels on the bulk containers of flour have worn off the containers. Dry goods that are removed from their original container shall be labeled. These dry goods were labeled.
1.0
45.
4-903.11(A) and (C); Core; Noted a single service lids were stored in a soiled container above front of house steam well unit. Ensure all single service items are kept in clean dry location to avoid the risk of cross contamination.
0.0
49.
4-601.11(B) and (C); Core; Observed some food debris and residue build up along the interior surface of the slide out cooler units. Observed some residue build up along exterior surface of bulk dry ingredients containers.
0.5
51.
5-205.15; Core; The hot water at the back of house handwashing sink is scalding, thus making it difficult for staff to wash their hands for the required 20 seconds time period. Person in charge indicated the mixing valve needed adjusting and a work order has already been placed.
0.0
55.
6-501.12; Core; Observed some residue and grime build up underneath the deep fryer unit, bulk ice machine and double stacked commercial oven. Discussed increasing frequency of cleaning for noted areas. PHYSICAL FACILITIES shall 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
5-205.11; Priority Foundation;(A) A handwashing sink was blocked by a cart at the hand sink. A sink shall be maintained so that it is accessible at all times for employee use. Pf The rolling cart was moved.
1.0
16.
4-601.11 (A); Priority Foundation; the ice scoop in the kitchen had debris inside of it. Pans stored clean on the drying rack had debris on them as well. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf the scoop and pans were sent to the dish pit for cleaning.
1.5
37.
3-302.12; Core; BBQ rub and a tub of sugar were not labeled upon arrival. Dry goods that are removed from their original container shall be labeled. These dry goods were labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; many pans stacked wet on the drying rack in the dish room. Equipment and utensils shall be placed in such a way that air drying can occur. Separate these pans to dry.
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
2-102.12 (A); Core; The person in charge has not passed a certified food protection manager program that is part of an accredited program. One person that is in charge at all times shall have passed a food protection manager course that is part of an ANSI accredited program.
1.0
5.
2-501.11; Priority Foundation; No written vomiting or diarrheal clean up procedures. Provide written procedures for vomiting or diarrheal clean up events. Written procedures were emailed to the manager.
0.0
16.
4-601.11 (A); Priority Foundation; Metal pans, plastic food containers, muffin tins, some lids and can opener blade are stored with food debris. Equipment food contact surfaces shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed, rinsed and sanitized. This is a repeat item.
3.0
21.
3-501.16(A)(1) ; Priority; Chicken is between 129-130F in the middle hot holding cabinet. Keep all TCS food at or above 135F when held hot. The above chicken was reheated to above 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked onions are 42F and coleslaw is 42F in the prep refrigeration unit make line. Milk is 45-46F and butter is 46F in the glass refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS food in the prep refrigeration unit was placed on an ice bath. The milk and butter were moved to a refrigeration unit that is 41F and below.
1.5
39.
3-305.11; Core; Uncovered potato salad and brisket in the walk-in cooler. Food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination.
1.0
44.
4-901.11; Core; Food containers are stacked wet. Air dry before stacking or cross stack.
0.5
48.
4-302.14; Priority Foundation; No test kit for sink and surface sanitizer. Provide a test kit that measures the concentration in mg/l of sanitizing solutions. Provide test kit by January 15th.
0.5
49.
4-602.13; Core; Build up on the shelving by the carbonator under the soda machine and the sides of the fryer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
No signature of recipient due to COVID-19 pandemic. Follow-Up: 01/15/2022
*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.
*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.
one hot box is not working today. Repair person is coming in the next day or so to fix this.
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 06/08/2018
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.
*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.
Below the dish machine, the floor drain grate is not allowing the water to drain into the floor drain properly, water is hitting the grate surface and bouncing onto the floor around the drain. May need to change out the grate or modify it so that the water can drain properly.
