3-304.12; Core; Disposable coffee cup repurposed as a scoop inside dry storage food container. Utensils shall be stored with a dedicated handle above the surface of the food.
0.0
47.
4-501.12; Core; Dark colored scratching observed on drive-thru flip-top cooler cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.5
47.
4-501.11; Core; Rust build-up on shelving units in reach-in coolers. Equipment shall be maintained in a state of good repair.
3-305.11; Core; boxes of frozen food stored below ice-build up around pipe under freezer condenser. Food shall be protected from splash or other contamination.
3-304.14; Core; Wiping cloths held in buckets of quat sanitizer below required 200ppml. Cloths used for wiping shall be held between uses in containers of sanitizer at the specified concentration.
0.5
47.
4-501.11; Core; Rust build-up on shelving units in reach-in coolers. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Floor drains throughout facility in need of cleaning. Walls in dish pit accumulating black build-up. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-501.114; Priority; Small chemical dish washing machine reading chlorine concentration below 10ppml. A chemical sanitizer used in a mechanical operation shall be used at the required concentration. CDI: Facility to manually sanitize dishes in 3-compartment sink until dish machine can be repaired.
1.5
39.
3-305.11; Core; Boxes of food items stored under ice build-up inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust of other contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean equipment hanging over dirty wash portion of 3-compartment sink. Utensils shall be stored in a clean, dry location where they are not exposed to splash.
0.0
47.
4-501.11; Core; Ice build up under condenser unit inside walk-in freezer, minor rust build-up on shelving units in reach-in coolers. Equipment shall be maintained in a state of good repair.
0.5
54.
5-501.115; Core; Leaf litter and trash bags/items inside dumpster enclosure. Storage areas for refuse shall be maintained free of unnecessary items.
0.0
55.
6-501.12; Core; Walls around dish area in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Facility has removed grill station equipment.
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. Follow-Up: 05/10/2020
*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. Follow-Up: 11/22/2019
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
HANDWASHING DISCUSSION: Remember - hands must be washed after handling money, touch face/mouth, coming in from outside, using the bathroom, or contaminating them in any other way.
NOTE: Could not determine if a double check valve was on water supply line for soda machine ice machine in dining area. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. Ensure this dual check valve is provided (5-203.14)...Observed maintenance person working closely with cleaning and maintaining beverage dispensing equipment. He should follow proper handwashing practices and also wear an effective hair restraint when working closely with this equipment.
Sanitation Grade card missing from Delivery window. Sanitation grade card in dining area was covered by coffee mugs. Sanitation grade Cards shall be visible to the public at all times. Management shall be responsible for maintaining the sanitation grade card in such a manner that the Grade Card is visible at all times and is maintained at the location where the Environmental Health Specialist posted the card. Failure to maintain the grade card could result in possible legal action. 15A NCAC 18A .2660 PUBLIC DISPLAY OF GRADE CARDS (a) Upon initial inspection of a food establishment or if a renovation or other change in the establishment makes the grade card inconspicuous, the regulatory authority shall designate the location for posting the grade card. The grade card shall be located in a conspicuous place where it may be readily observed by the public upon entering the food establishment. If the person in charge of the food establishment objects to the location designated by the regulatory authority then the person in charge may suggest an alternative location which meets the criteria of this Rule. (b) When an inspection of a food establishment is made, the regulatory authority shall remove the existing grade card, issue a new grade card, and post the new grade card in the same location where the grade card was previously posted as long as that location remains conspicuous. The person in charge of the food establishment shall keep the grade card posted at the designated location at all times. The grade card may be posted in another location which meets the criteria of this Rule if agreed upon by the person in charge and the regulatory authority.
