6-501.12; Core; Many kitchen and front area ceiling tiles were soiled or stained. Observed soiled floors and trash underneath shelves throughout. Food splatter on wall at three compartment sink. Physical facilities shall be maintained clean...Increase cleaning frequency of surface/fixtures above.
5-205.11; Priority Foundation; Observed push cart blocking handwashing sink next to walk-in cooler. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Push cart was relocated
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interiors of bottom prep coolers, a few shelves in walk-in cooler, interior of cabinets underneath self service beverage areas, laminate drawers, and trash areas (service area and customer floor). Food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
0.5
54.
5-502.11; Core; Observed several cardboard boxes on the ground around outside cardboard dumpster. Trash and cardboard shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CDI-Manager placed work order for dumpster pick up during inspection.
0.5
55.
6-501.12; Core; Many kitchen and front area ceiling tiles were soiled or stained. Observed soiled floors and trash underneath shelves throughout. Food splatter on wall at three compartment sink. Physical facilities shall be maintained clean...Increase cleaning frequency of surface/fixtures above.
4-601.11 (A); Priority Foundation - Many stacked clean food containers had old sticky residues on exteriors (exterior residues can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at utensil washing area. NOTE: This violation has been cited now for three consecutive inspections (including this inspection). Full points (total of 3 points for this specific violation) may be deducted if this violation is observed next inspection.
1.5
37.
3-302.12; Core - A few bottles of oil and vinegar were not labeled...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
47.
4-501.11; Core - some free standing wire shelves and racks in refrigerators were worn or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal/wire shelves, laminate drawers, cabinets and trash areas (service area and customer floor), some equipment door handles, refrigerator door frames, plastic storage drawers, interiors back areas of some refrigerators, exteriors of cheese hot holding unit, undersides of 3-comp sink drainboards, and front panel of hot chocolate dispensing machine...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - One dumpster drain had missing plug...Trash/recycling receptacles with drains shall plugs in place...Replace the missing plug.
0.5
54.
5-501.115; Core - Significant amount of trash was scattered on the ground around dumpsters...Dumpster enclosures shall be maintained clean...Remove trash and properly dispose of it.
0.0
54.
5-501.116; Core - Exteriors of one trash dumpster were very soiled...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of dumpster.
0.0
55.
6-501.11; Core - Observed damaged and bumpy caulk between back of 3-comp sink and wall and around sink faucet in customer service counter. Some holes were in kitchen and bathroom walls...Physical facilities shall be kept in good repair...Replace damaged caulk with caulk that is smooth and easy to clean, and seal wall holes.
0.5
55.
6-501.12; Core - Many kitchen and front area ceiling tiles were soiled or stained, and some ceiling vents were dusty. Sides and edges of bathroom stall doors were soiled, and walk-in freezer floor was soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surface/fixtures above.
0.0
General Comments
DISCUSSION: Spartan sanitizer test strips for quaternary ammonium are not very accurate. When compared to inspector's strips, concentration of QA sanitizer was 200 ppm but Spartan strips showed 50 ppm. Only test strips that accurately measure sanitizer shall be used, such as the QT-40 Hydrion strips that you already have...>>>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
5-202.12; Core - Tempered water at men's bathroom sinks did not exceed 83F...Handsinks shall be equipped to provide water at a temperature of at least 100F...Increase hot water temperature at handsink as required above.
1.0
16.
4-601.11 (A); Priority Foundation - Many stacked clean food containers had old sticky residues on exteriors (exterior residues can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at utensil washing area.
1.5
47.
4-501.11; Core - A few wire shelves were worn or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Some wire shelves, beverage service area counter trash and storage cabinets, equipment door handles, oven vent openings were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Undersides of men's bathroom toilet and urinals were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.111; Core - One dumpster's top lids were cracked and caved in, and a large crack was in the dumpster side...Refuse and recycling receptacles shall be kept in good repair...Replace the damaged dumpster with one that is in good repair.
0.5
56.
4-204.11; Core - Vent hood filters above fryers were not present, and frying was taking place below...Ventilation hood systems including components shall be designed to prevent grease or condensation from draining or dripping onto food, clean equipment/utensils...Keep hood filters in place when frying below.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit to be made on September 24, 2021 to evaluate completion of Item #8 on this report. Follow-Up: 09/24/2021
*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* 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.
Inspector contact information: Maria Powell (919)675-5603 *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. Follow-Up: 12/29/2017
Facility complies well with food code. Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Open containers of food found inside of the prep cooler and sliding drawer freezer. Flies found inside of the casing of the hot dog roller; flies were entering inside of the opening of the hot dog case. Suggestion was made to purchase the lid or an entirely new case that has all four sides protected. Foods must be protected during storage.
1.5
16.
Hot dogs in the hot holding unit were holding in between 130-145F. Make sure that the containers are pushed all the way inside of the hot holding unit. Potentially hazardous foods must be hot held at or above 135F.
0.0
28.
There were a number of flies in the facility. Need efficient and effective pest control to help prevent having the number of flies currently present.
1.0
40.
Clean the build-up on the sides of the cold holding and cooking equipment. Clean the food debris underneath the hot dog roller unit. Clean the build-up on some shelving above the prep cooler.
0.5
43.
Need maintenance on the non-working urinal inside of the men's restroom. Must be in good repair.
0.0
45.
Wall damage found at the bottom beside of the can washing area. Clean the build-up on the wall, behind the utensil washing sinks. Fill in the holes on the wall located above the utensil washing sinks. Clean the dust build-up on the ceiling tiles located in the back storage area.
0.5
46.
Clean the dust build-up on some of the light shields located on the prep line. Clean the dead bugs found inside of the light shields throughout the food establishment. Replace the blown light bulb inside of the fried food holding station. Clean the dust build-up on the outside screens, in the hood system. Clean the dust build-up on some of the ventilation units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Open bags and containers of foods were found in the prep coolers and reach-in freezers. Foods must be protected during storage. Keep the foods covered to help prevent outside contamination.
1.5
34.
Clean utensils were stored in containers that had food debris inside. Store clean multi-use items in clean containers.
0.5
35.
Coffee filter was stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. Drinking cups were stored out too far in the dispensers, at the drink stations, located in the lobby. The first cup should fit in the dispenser during storage. Make sure that single service sauce cups and fry trays are stored on clean surfaces. Dust and food build-up were found in both areas.
0.5
36.
Replace the torn gasket on the reach-in cooler door holding milk.
0.0
40.
Clean the shelving above the prep coolers, on the prep line. Gritty build-up found underneath some of the tables on the prep line. Clean the build-up inside of the cubbie, underneath the hot dog roller. Clean the shelving holding bread beside of the prep line cooler. Clean the build-up underneath the heating element of the french fry storage area. Clean the shelving/cubbies above the heating element. Clean the sides of the fryer and oven. Clean the legs of the oven. Made suggestion of routine detailing to help address the issue. Clean the aluminum flooring in the walk-in freezer. Clean the drawers holding the coffee grounds.
0.5
45.
Reseal the loose bottom part of the wall, located at the back/side door.
0.0
46.
Clean the dust build-up accumulating around the letters above the prep stations. Clean the vent located in front of the fryer. Replace the blown light bulb in the heating element area.
0.5
47.
Cases of bottled beverages were stored on the floor, in the back storage area. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface. (Make sure that commercial shelving is being used for storage.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found some soiled containers, in the clean storage area. Food contact surfaces must be cleaned and sanitized. Containers were moved, to the utensil washing area, to be cleaned and sanitized.
1.5
39.
Milk crates are not to be used as shelving, in a permitted food establishment. Invest in a dunage rack or commercial/NSF racks that meat the requirements for a permitted food establishment.
0.0
40.
Clean the shelving above some of the prep coolers, on the prep line. Clean the build-up underneath the heating element. Clean the dust build-up on some of the shelves in the walk-in cooler. Clean the food debris, inside of the prep coolers. Clean the outside sides of the ice machine. Clean the coffee debris found in the crevices of the cabinets.
0.5
43.
Strip and re-caulk around the back end of the toilets, in both restrooms.
0.0
45.
Repair the bottom part of the wall that is peeling located at the can washing area. Clean the sticky/excess build-up where there is no baseboard covering present. Fill in the sides that have openings.
0.5
46.
Clean the dust build-up in the men's restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No points deducted... 28. Continue on the fly control in the food establishment. Work orders have been put in for new bait stations.
Bag of food was on the floor in the walk-in freezer. There was some uncovered food wraps in the reach-in cooler. Food must be protected during storage.
0.0
11.
Employee stored a container holding of food on the cutting/prep board and continued to prep food on the same prep table after the container was removed. The cutting board was not cleaned and sanitized in between that process. Food contact surfaces are to be cleaned and sanitized when contaminated/soiled.
1.5
34.
Clean lids and other multi-use items were stored inside of a container that had food debris inside. Routinely, clean the containers that hold the clean multi-use items.
0.5
36.
Replace or resurface the cutting boards that were worn and no longer easily cleanable.
0.0
40.
Clean shelving above both prep coolers on the line. Clean the food debris under the hot dog rollers holder. Clean the shelving located in the walk-in cooler. Clean the build-up inside of the small holes, of the table, that hold the microwaves. Clean the gaskets on the pull out cooler drawers located by the fryer.
0.5
45.
Repair the bottom part of the wall that is peeling located at the can washing area.
0.0
46.
Clean the dead pest and build-up found in some of the light shields in the prep area. Clean the dust build-up above the food prep coolers. Replace the cracked shield located above the microwave.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean utensils were stored in a container that had some debris on the inside. Made suggestion to keep a lid on top of the container during storage to help prevent outside contamination from getting inside of the container.
0.0
35.
Clean the containers holding the single service dry food packets and sauces.
0.0
36.
Torn gaskets found on the pull out cooler drawers located at the fryer station. Cracked or worn caulking around the can washing area. Must be in good repair.
0.5
40.
Clean the prep tables that are side by side on the front line; gritty build-up in between. Clean the prep table that holds the hot dog rollers. There was a good amount of debris under the hot dog roller. Dust accumulation found on some of the shelves in the food prep areas.
0.5
45.
Repair the bottom part of the wall that is peeling located at the can washing area.
0.5
46.
Replace the blown light bulb in the hood system. One of the light bulbs, under the hot hold unit for sandwiches, was peeling and needs to be replaced. Clean the dead pest in the light shields in different parts of the facility. Clean the dust build-up in the vent units located in the utensil washing area and men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
2-3 open bags of food found in the walk-in freezer. keep food wrapped during storage.
0.0
34.
few containers stacked on top of each other wet. shall air-dry by either separation or cross stacking before stacking on top of each other.
0.5
35.
single service trays were stored with the food contact portion facing up. keep trays inverted to prevent outside contamination. made suggestion to manager about having a liner in between the top of the pizza oven and pizza trays.
0.5
40.
clean build-up underneath the pizza oven.
0.5
46.
ventilation build-up in parts of the food prep area and restrooms. blown light bulb under the hood system. shall be clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
