3-501.16 (A)(2) and (B); Priority; While large improvements have been made in this area, cheese and eggs were being held too highly in their containers and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to new refrigeration to cool before a 4 hour period elapsed. Deductions reduced due to improvements made.
1.5
38.
6-501.111; CORE; A few live flies were found in the establishment, some oberved landing on clean dishes. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warm months.
1.0
40.
2-303.11; Core; Employee was observed preparing food while wearing jewelry on their wrists. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored in an empty bucket. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Forks and knives were found being stored inside of containers with debris inside. Equipment and utensils shall be stored in a clean, dry area where they are not exposed to potential contamination.
0.5
48.
4-302.14; Priority Foundation; PIC was unable to locate test strips for chlorine sanitizer being used. A test kit that measures the concentration of sanitizer being used in the establishment shall be provided. VR- EHS returning on 7/28 to ensure test strips have been located/obtained.
0.5
49.
4-601.11(B) and (C); Core; Some equipment has sticker residue on their exteriors. Shelving was observed with dust accumulation. Non food contact surfaces shall be kept free of soil residue and other debris.
4-601.11 (A); Priority Foundation; Minor sticker residue left on a few large gallon sized containers. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Items moved to be cleaned.
0.0
16.
4-602.11; Core; Very minor dark residue in the hard-to-reach corners of ice machine guard. Equipment components such as ice machines shall be frequently cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS food items inside premade sandwich cooler holding above 41F (see above chart). Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Sandwiches moved to alternate cooler. PIC to monitor unit before returning food to it to ensure the ambient air temperature holds at 38F or below. Cold-holding violations have been marked three inspections in a row.
3.0
55.
6-501.12; Core; Flooring under equipment in need of cleaning. Physical facilities shall be frequently cleaned.
6-301.12; Priority Foundation; Hand towels missing from dispenser near three compartment sink/dish machine. Each handwashing sink shall have a supply of paper towels. CDI: Towels replaced.
1.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS food items inside far end cooler holding above 41F (see above chart). Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Items placed on a 4-hour time hold to get through the lunch rush. Repair service called.
1.5
35.
3-501.13; Priority Foundation; Package of thawing chicken left unattended inside prep sink. TCS foods shall be thawed under refrigeration or under running water at 70F or below. CDI: Item taken to walk-in cooler.
0.5
38.
6-501.111; Core; Few live flies observed in kitchen area. Facility shall be maintained free of pests.
0.0
49.
4-601.11(B) and (C); Core; Significant dust build-up on vents of coolers. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris.
0.5
56.
6-501.110; Core; Employee backpack, water bottle and other personal items stored on storage shelving with facility items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
4-501.114; Priority; Quaternary Ammonium sanitizer dispenser at 3-compartment sink is failing to dispense sanitizer at the correct concentration. Test strips at 3-compartment sink and sanitizer buckets reading 0ppml. A Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA registered label at the specified concentration. CDI: Facility to manually mix sanitizer until dispenser can be adjusted.
1.5
16.
4-602.11; Core; Residue build-up inside ice machine basin walls. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Cooked eggs holding inside warmer at 93F. Potentially hazardous foods shall be maintained at 135F or above. CDI: Eggs discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken and boiled eggs holding above 41F inside drive thru flip-top cooler (see above chart). Potentially hazardous foods shall be maintained at 41F or below. CDI: Empty spaces inside flip-top were filled in with containers to prevent cold air from escaping. Food items returning to temperature.
1.5
41.
3-304.14; Core; Wiping cloths stored in containers of quat sanitizer reading 0ppm. Cloths-in use for wiping shall be held in a container of chemical sanitizer at the proper concentration. CDI: Sanitizer to be hand mixed until dispenser can be repaired.
0.0
44.
4-903.11(A), (B) and (D); Core; Three cutting boards hanging directly over back handwashing sink and exposed to dirty splash. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination. CDI: Items moved during inspection.
0.0
47.
4-501.11; Core; Minor rust beginning to form on storage shelving throughout kitchen area. Equipment shall be maintained in a state of good repair.
0.0
54.
5-501.115; Core; Trash trapped underneath receptacle unit inside dumpster enclosure. An enclosure for refuse shall be maintained free of unnecessary items and clean.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea 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.
4-601.11 (A); Priority Foundation; Observed one clean container with date marking sticker still on the container, a few dishes with food residue left of them. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Utensils stored over dirty portion of 3-comp sink exposed to splash. Utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination. PIC to move items to clean portion of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core; Food debris and splash residue inside cold-holding storage drawer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. PIC to have drawer cleaned.
0.0
General Comments
Inspection lead by Peri Sellew.
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.
*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.
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.
*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.
