4-204-112; Need to install an ambient air thermometer within both prep cooler unit. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.5
49.
4-601.11(B) and (C); Core: observed some sticky build-up along the interior surface of the cabinet space below the self-serve soda machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
2-102.12 (A); Core; Need to have person in charge on site at all times with ANSI approved food safety training. No one currently present with certification. CDI- Provided list of Food Safety Manager Certification courses via email.
1.0
10.
6-301.12; Priority Foundation; Noted paper towels missing from the front end handwashing sink. Keep hand washing provision (paper towels, soap) available at all handwashing sinks. CDI- Paper towels replaced.
0.0
10.
5-205.11; Priority Foundation; At the rear handwashing sink, noted hot water scalding and well over 100 (temping at 136F) making it difficult to properly wash hands. Discussed having having hot water adjusted to meet the minimum 100 F temperature requirement but not too hot to cause difficulty in proper handwashing. REHS will return by April 26th to ensure hot water properly adjusted. VR
1.0
43.
3-304.12; Core; Tongs hanging on low deep fryer handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs moved
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residues build up along the top lids of the bulk dry ingredient's containers. Also noted some residues buildup along the storage racks in the hot hold cabinet. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
0.0
54.
5-501.115; Core; Noted trash and taco bell related debris on the ground near the outside dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Clean noted trash.
3-304.12; Core; Found scoop handle touching product in shredded cheese. Store in product with handles up and extending out of foods.
0.5
44.
4-901.11; Core; Metal and plastic containers stacked wet on wire shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
5-205.11; Priority Foundation; Several items in back handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
1.0
10.
6-301.11; Priority Foundation; No soap at front handwash sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
4-501.114; Priority; Sanitizer used by dishwasher was not strong enough. Quat sanitizer must be between 200-400 PPM. CDI: Sanitizer was replaced and education was provided by manager on how to check the concentration of the sanitizer.
0.0
47.
4-501.11; Core; Walk in freezer has large piece of ice on shelf from dripping. Equipment shall be kept in good repair.
0.5
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
4-901.11; Core; Several stainless pans stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Case of cups stored on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Walk in freezer has large piece of ice on shelf from dripping. Equipment shall be kept in good repair. No points taken.
