3-501.18; Priority; Cooked veggies and marinara sauce at pizza station past 7 days. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
0.0
49.
4-602.13; Core; Cleaning needed of make lines, reach ins, outsides of equipment, fryers and shelving units throughout. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-501.16(A)(1) ; Priority; BBQ on hot holding unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: BBQ reheated to 170F.
0.0
33.
3-501.15; Priority Foundation; Items cooling on display case were not cooled to 41F prior to placing in unit. TCS foods shall be cooled following one or more cooling methods: shallow containers, rapid cooling equipment, etc. CDI: Items moved to walk in freezer to cool down to 41F.
0.5
55.
6-501.12; Core; Cleaning needed of floors under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.11; Core; Ice build up inside walk in freezer. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-501.16(A)(1) ; Priority; Cheese burgers and BBQ sandwiches in hot hold cabinet 120-130F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items under 130F were discarded and others were reheated.
1.5
23.
3-501.18; Priority; Chicken, tomatoes and hummus inside refrigerator units past date marking. TCS foods shall be discarded when date exceeds date marking date. CDI: Items discarded.
6-501.12; Core; Cleaning needed of floors under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Metal containers and plastic containers stored clean have debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment throughout food stands/kitchen area , including dish washing area and walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still a few metal containers stored clean that have debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
55.
6-501.12; Core; Cleaning needed of floors under equipment, including dish washing area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Plastic containers stored clean had sticker residue and metal containers in chick fil a area has debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs on hot hold unit, philly subs and meatballs inside hot hold cabinet and burgers inside hot hold cabinet 120-125F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded.
1.5
28.
7-102.11; Priority Foundation; Sanitizer bottles stored in common area not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Repeat.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout food court. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify hot water in ladies restroom adjusted down to 100-110F. Small section at Pizza station for Makus Empanadas, now also included under this permit. Permit requires that facility Always consult with REHS in advance of any proposed changes to menu or equipment. Follow-Up: 09/02/2021
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. VR- VERIFICAION REQUIRED. REHS will return Wednesday 1/15/2020 to verify machine has been repaired. Until repaired, may use 3-comp sink sanitizer bay for sanitizing of dishes. Follow-Up: 01/23/2020
*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. VR- REHS will return within 10 days to verify Hot water temperature at mens restroom handwashing sink is corrected. Follow-Up: 10/04/2019
*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. Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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.
Asian noodles, sauces that were cooked, and sushi rice were below 135F; facility does not have a pH meter to test sushi rice; reviewed processes and determined solutions with manager to determine causes of food being below 135F. Hot foods must be held at 135F or above at all times.
2.0
19.
One bottle of sanitizer weak and not labeled; be sure bottles are labeled at all times and sanitizer is at the proper concentration.
0.0
23.
Large container of pasta cooling covered with saran wrap and at least 4" thick; recommend using cooling techniques outlined in rule 2609.
1.0
34.
Wet dishes stacked wet; be sure to air dry before stacking.
0.5
36.
Gaskets are torn on True cooler/pizza area; Delfield cooler/salad area; Chick Fil A cooler in back; have torn gaskets replaced. Ice build up on door and floor in walkin freezer in basement; determine source and repair.
0.5
40.
Cleaning in facility overall good; continue cleaning efforts with detail cleaning of heat lamps in Chick-fil-A area; Chick-fil-A grills; gaskets on coolers where needed.
0.5
43.
Increase hot water temps at handwash sinks in restrooms to 100F per FDA code. Water temps were 82F.
0.0
45.
Clean floor in basement of spill from soda syrups.
0.5
47.
Wood shelving in basement must be either sealed or replaced with approved shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Container of water was in handwash sink; handwash sinks are for handwashing only. Container taken out of sink to dishwash room.
1.5
16.
Fried chicken in asian area warming cabinet and grilled chicken sand in Chick-fil-A area were below 135F; must maintain hot foods at 135F or above. Product was either reheated to 165F or tossed.
2.0
17.
Some breaded chicken in Chick-fil-A area was 49F; mananger had chicken cooked and hot held.
0.0
19.
One red bucket had wash water and one green bucket had sanitizer; be sure to put the correct chemical in the correct labeled buckets.
0.0
23.
One container of chicken covered while in cooling process; let container uncovered on top shelf to all cold air to get to product. Use techniques outlined in rule 2609.
0.0
25.
Thermometers at pizza/pasta area off 10 degrees; be sure to calibrate all thermometers at each station to ensure accuracy.
0.5
26.
Be sure to label containers of product that have like textures such as flour, powder sugar, sugar, salt. Found one container not labeled.
0.0
33.
Spoons found in cold water; scoops must be either stored in product with handles extending out, on a dry surface, or in hot water maintained at 140F. Spoons were taken to dishwash area.
0.5
34.
Wet dishes stacked wet; be sure to air dry before stacking.
0.5
40.
Cleaning in facility overall good; continue cleaning efforts with detail cleaning of casters on fryers in Chick-fil-A area; inside fryers Chick-fil-A; gaskets on coolers where needed.
0.5
47.
Do not use coke crates for storage of product off floors; use approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
