3-501.16 (A)(2) and (B); Priority; Burger delivered this morning was holding 47F in the reach in cooler. Ambient air was 41F. Burger was temped 41F or below at delivery. Burger seemed to be overfilling unit. CDI-Some product was moved to grill cooler to allow air flow. Remaining burger cooled to 42F within 20 minutes.
1.5
49.
4-601.11(B) and (C); Core; Sides of grill top and table below grill top were heavily soiled. There was some food spillage in the walk in freezer. Shelving above the 3-compartment sink has rust/dust/grease build up. Equipment shall be maintained clean. Increase frequency of cleaning of these areas. Discussed repainting metal shelves with PIC to allow for easier cleaning.
4-601.11 (A); Priority Foundation; A couple of clean dishes stacked on shelf over three compartment sink with greasy residue and food debris on the pans. Equipment food contact-surfaces shall be cleaned to sight and touch. Items moved to wash sink at three compartment sink to be cleaned.
1.5
16.
4-602.11; Core; Ice chute on soda machine beginning to show pink residue accumulation. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residue. Clean the ice chute more frequently.
0.0
49.
4-601.11(B) and (C); Core; Cleaning improved on insides of equipment, some cleaning needed on sides of equipment, shelving and equipment near make line and shelving over three compartment sink heavily soiled with dust and greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Floor cleaning has improved since previous inspection, walls near hood and grill area soiled with splatter and grease residue. Floors, drain and wall under three compartment sink, has some residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently.
0.5
56.
4-301.14; Core; Hood over grill area heavily soiled with grease buildup. Equipment in this area covered with greasy residue. Smoke accumulating in facility when multiple burgers being cooked. Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls and ceilings. Have hood system checked and serviced to ensure it is working properly.
7-201.11; Priority; Two spray bottles of cleaner stored on shelf with food and cans. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service items. Chemicals moved to chemical storage rack during inspection.
1.0
41.
3-304.14; Core; Sanitizer bucket with wet cloths tested at 10ppm chlorine. Wet wiping cloths shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use. Bucket solution re-made during inspection and solution at 50-100ppm.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout facility. Sides of equipment, shelving and equipment near make line and shelving over three compartment sink heavily soiled with dust and greasy buildup. Gaskets on a few reach-in coolers with black residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee began cleaning bottom and gaskets of front reach-in coolers during inspection.
1.0
55.
6-501.12; Core; Floors under equipment, drain under three compartment sink, wall behind prep sink and three compartment sink has some residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently
3-501.16 (A)(2) and (B); Priority; Lettuce, cheese and house made pimento cheese in reach-in cooler above 41F. Cooler was not on during inspection. Ensure TCS Foods are held cold at 41F or below. Manager stated cooler has flipped the breaker and are having problems keeping it on. TCS foods in this cooler were delivered by U.S. Foods rep earlier in the day. Verified by invoice foods were delivered and foods moved into walk-in freezer during inspection. Cooler pulled away from wall and turned back on. Other items in this cooler included mayo, BBQ sauces, and mustard. Do not keep anything in this cooler until it can be verified the cooler will stay on. Items from freezer that were below 41F moved to other reach-in coolers in the facility.
1.5
48.
4-501.14; Core; Dish sprayer at three compartment sink outside is soiled with black residue buildup. Warewashing machines, the compartments of sinks, basins, drainboards, or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Clean these areas of the sink more frequently.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout facility. Sides and handles of equipment, shelving and equipment near make line and shelving over three compartment sink heavily soiled with dust and greasy buildup. Gaskets on a few reach-in coolers with black residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Thorough cleaning needed throughout facility. Floors under equipment, drains near prep sink and three compartment sink, wall behind prep sink and three compartment sink has some residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently
4-501.14; Core; Rinse sink and dish sprayer faucet at three compartment sink, prep sink corners soiled with residue buildup. Warewashing machine, the compartments of sinks, basins, drainboards, or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and before use. Clean the sinks before next use.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout facility. Sides and handles of equipment, outside of sugar bin, shelving and equipment near make line soiled with greasy buildup. Gaskets on a few reach-in coolers with black residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Thorough cleaning needed throughout facility. Floors under equipment, drains near prep sink and three compartment sink, wall behind prep sink and three compartment sink has some residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently.
2-501.11; Priority Foundation; Facility has email from previous inspection with provided documents, EHS recommends to print out cleanup procedures to have if needed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pimento cheese and sliced cheeses in reach-in cooler under hot hold drawer units holding foods above 41F. Items in the cooler at 50-54F. Ambient air measured 49F. TCS(Temperature Controlled for Safety) foods shall be held cold at 41F or below. Sliced cheese discarded during inspection, pimento cheese prepared earlier and transferred into walk-in freezer. Ensure this unit is working and maintaining temperature. Pimento cheese dropped to 45F during inspection. Do not use this cooler until it can be repaired or adjusted down.
1.5
39.
3-305.11; Core; Bucket of pickle slices stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Facility received delivery during inspection and had opened pickles to restock. Pickles moved off the floor during inspection.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed throughout facility. Sides and handles of equipment, outside of sugar bin soiled with greasy residue, shelving and equipment near make line soiled with greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas
1.0
55.
6-501.12; Core; Thorough cleaning needed throughout facility. Floors under equipment, drains near prep sink and three compartment sink, walls throughout facility soiled with greasy residue buildup. Wall behind hot hold container with chili and burgers and hot dogs soiled with food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently.
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
-----No signature captured due to COVID precautions
Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-602.11; Core; Ice chute on soda machine soiled with pink and black residue buildup and needs to be cleaned. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency to prevent buildup of soil or residues. Clean ice chute more frequently.
1.5
41.
3-304.14; Core; Wiping cloth bucket cloudy and tested at 0ppm chlorine. Wet wiping cloths shall be held between uses in a chemical sanitizer at correct concentration. Chlorine sanitizer shall be 50-200ppm. Bucket replaced during inspection. Ensure bucket is clean and at correct concentration.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed throughout facility. Sides and handles of equipment, outside of sugar bin soiled with greasy residue, shelves inside equipment and bottoms of coolers, shelving and equipment near make line soiled with greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas.
1.0
55.
6-501.12; Core; Thorough cleaning needed throughout facility. Floors under equipment, drains near prep sink and three compartment sink, walls throughout facility soiled with greasy residue buildup. Wall behind hot hold container with chili and burgers and hot dogs soiled with food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently.
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
*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.
Contact phone number: 919-422-3747 *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.
Contact Rob Richardson at (919) 868-9253 ASAP regarding new reach in coolers and installation of replacement walk in freezer. Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
