6-301.11; Priority Foundation; Observed no soap at handwashing sink in men's restroom. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
0.0
16.
4-602.11; Core; Observed pink residue inside ice chute and residue on soda nozzle at drive thru soda machine. In enclosed components of equipment such as ice machine and beverage nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chute and soda nozzle.
1.5
24.
3-501.19; Priority Foundation; The potato bites did not have a begin and end time on the TPHC chart. Food being held on time as a public health control shall be marked or otherwise identified method of determining the discard time. CDI-Potatoes were discarded during inspection.
1.5
48.
4-501.18; Core; Observed a small amount of food debris floating in sanitizer solution in three compartment sink. The wash, rinse, and sanitize solutions shall be maintained clean. CDI-Sanitizer was drained and fresh sanitize added to sink.
5-202.12; Core; Observed handwashing sink in women's restroom hot water temperature only reached 69F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI-Water was adjusted during inspection.
1.0
49.
4-601.11(B) and (C); Core; Improvement seen. Observed cleaning needed inside fryer bottom cabinet and bottom interior hot hold cabinet for twists. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. PIC is being scheduled for test by area director.
1.0
10.
5-205.11; Priority Foundation; The handwashing sink by the dry storage rack storing the bags does not temp above 72F, the handwashing sink in the men's bathroom temps at 71F; and the women's bathroom temps at 72F. Handwashing sinks shall provide tempered water at 100F or above.
1.0
10.
5-205.11; Priority Foundation; There was ice and debris in the handwashing sink by the dry goods storage rack. Handwashing sinks shall only be used for handwashing. CDI - The sink was cleaned.
0.0
43.
3-304.12; Core; The tongs were laying in the fries on the dine-in line. Utensils being stored in foods shall be stored with their handles above the food. CDI- Tongs were removed.
0.0
49.
4-601.11(B) and (C); Core; The hot holding cabinets have a buildup of oil on the racks and food at the bottom; the beverage area in the drive thru area needs detailed cleaning; the beverage syrup boxes in the drive thru area have drip on them from the machines; and the fan guards on the evaporator in the walk-in cooler have a buildup of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
54.
5-501.16; Core;The trashcan in the men's bathroom is overflowing with paper towels causing them to pile up on the floor. Trashcans shall be of sufficient capacity to hold trash...Dump trashcan more frequently or purchase a larger trashcan.
0.0
54.
5-501.115; Core; The dumpster pad is stained. Dumpster areas shall be kept clean. Clean the dumpster pad.
0.0
55.
6-501.12; Core; Some of the ceiling tiles/ducts in the kitchen have a buildup of dust; there is napkins and cups on the floor in the drive-thru window area; ice and food debris on the floor of the walk-in cooler; and the floor drain cover in the beverage area has a buildup of black residue. The physical facilities shall be maintained clean. Clean the floors, walls and ceiling on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
6-301.11; Priority Foundation; The handwashing sink by the tea station does not have soap. Handwashing sinks shall be supplied with soap. CDI-PIC went to purchase soap during inspection.
0.0
10.
5-202.12; Core; The handwashing sink in the men's bathroom does not temp above 87F. Handwashing sinks shall provide tempered water at 100F or above. Adjust hot water temperature at this sink.
0.0
38.
6-501.111; Core; There is an abundance of ants around the dumpster (at least two paths of ants trailing back and forth from under the dumpster to the gate). The premises shall be maintained free of insects rodents and other pests. Increase efforts to keep ants from dumpster area.
0.0
47.
4-501.11; Core; The coating is peeling off the grates at the beverage and freeze dispensing machines in the drive thru area and the grate at the beverage machine in the dining area is rusting. All equipment shall be in good repair and easily cleanable. Replace grates.
1.0
48.
4-501.19; Priority Foundation; The dishwater temped at 98F. Dishwater at the compartment sink shall be maintained at 110F unless otherwise specified by the dish detergent's manufacturer label (TacoBell policy requires 110-120F). CDI- Dishwater was discarded and refilled; water temped at 113F+.
0.5
48.
4-501.14; Core; The sprayer at the 3 compartment sink needs cleaning out due to black residue. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the sprayer more frequently.
0.0
49.
4-601.11(B) and (C); Core; The vents in the hood have a buildup of black residue; the shells and twists hot hold cabinet have a buildup of food debris at the bottom and oil on the racks; the top of the beverage dispensing machine in the drive-thru area has a buildup of dust and sticky residue; there is some grit in the condiment bins in the drive-thru area and the bulk storage containers need wiping down due to food debris.
1.0
51.
5-205.15; Core; The ball and socket portion of the faucet in the men's bathroom needs adjusting so that the water pressure remains consistent and water does not spontaneously squirt from this joint. All plumbing systems shall be maintained in good repair. Repair faucet.
0.0
55.
6-501.12; Core; There is debris in some of the light shields in the kitchen and the ceiling vents in the bathrooms need dusting. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-602.11; Core; The ice chutes at the beverage machines in the drive-thru and dining areas have a slight build-up of pink and black residue. The components of beverage machines shall be cleaned as often as necessary to prevent a buildup of soil or mold. Clean the ice chutes on a more regular basis.
1.5
24.
3-501.19; Priority Foundation; The potato bites did not have a begin and end time on the TPHC chart. Food being held on time as a public health control shall be marked or otherwise identified method of determining the discard time. CDI - Sheet updated since potatoes temped at 145F.
0.0
41.
3-304.14; Core; The sanitizer was visibly dirty in one of the sanitizer holders at the serving line. Sanitizer shall be maintained free of food debris and visible soil. Change the sanitizer at least every 4 hours or when visibly soiled.
0.0
47.
4-501.11; Core; The coating is peeling off the grates at the beverage and freeze dispensing machines and rusting in areas. Equipment shall be maintained in good repair and easily cleanable. Replace grates.
0.5
48.
4-302.14; Priority Foundation; Quat.ammonia test strips were not availalble. A testing device that accurately measures the concentration of sanitizing solutions shall be maintained on site. CDI - PIC provided order form showing that test strips are scheduled to arrive on tonight's truck delivery.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the evaporator in the walk-in cooler have a buildup of dust and debris; the fan guards on the evaporator in the walk-in freezer have ice on them; the twists hold cabinet has food debris in it; the vents in the hood have a buildup of dust and debris; there is oil buildup on the railing of the fry station; the condiment bins in the dining area have grit in them; and the cup holder at the kitchen entry needs wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
55.
6-501.12; Core; There is food splash on some of the walls - oil buildup on the wall behind the fry station; the ceiling vents/ducts in the dining area and by the freeze machine have a buildup of dust; and there is ice on the floor and walls of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-202.12; Core; The handwashing sinks in the bathrooms temp at 81F (men) and 75F (women). Tempered water at 100F or above shall be supplied at handwashing sinks. Increase the hot water temperature at these sinks.
1.0
10.
6-301.12; Priority Foundation; The handwashing sinks in the kitchen did not have any papertowels. Handwashing sinks shall provide individual, disposable towels or a hand-drying device. CDI - Papertowels were put in the dispensers at the handwashing sinks.
0.0
16.
4-602.11; Core; There is a slight buildup of black residue at the base of the ice-chute in the dining room. The components of beverage/ice machines shall be cleaned as often as necessary to prevent a buildup of mold and soil residues. CDI - Ice chute was cleaned.
0.0
43.
3-304.12; Core; A portion cup was stored in the cinnamon sugar. Utensils being stored in food/food ingredients shall be stored with their handle above the food. CDI - Portion cup was discarded.
0.0
47.
4-501.11; Core; The coating is peeling at the grate at the beverage dispensing machine and beginning to rust; the grate at the freeze machine is beginning to peel. Equipment shall be maintained in good repair and easily cleanable. Replace grates.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the evaporator/condenser in the walk-in cooler have a buildup of dust and debris; the fan guards on the evaporator in the walk-in freezer have ice on them; there is a buildup of dust on the back of the monitor and wiring by the freeze machine; the bottoms of the coolers and hot hold cabinets have food debris in them; some of the line/cooking equipment have food splash on the outsides and the outsides as well as lids of the bulk food containers need wiping down. Non-food contact surfaces of equipment
1.0
55.
6-501.12; Core; The floor drain under the three-compartment sink needs cleaning out; there is food splash on some of the walls and there is ice buildup on the floor of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-501.11; Core; The coating is peeling on the grate at the beverage dispensing machine in the drive thru area; the grate has been replaced at the freeze machine but the coating is beginning to peel. Equipment shall be maintained in good repair and easily cleanable. Replace grates.
0.0
49.
4-601.11(B) and (C); Core; The fan guards on the condenser in the walk-in cooler have a buildup of dust; and the cup dispenser in the ordering area needs dusting. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. *Improvement noted, continue with cleaning schedule.
0.5
55.
6-501.12; Core; The floor drains throughout the kitchen have a black residue in them; the floor under and around the cookline equipment needs cleaning due to oil and pooled water; and the ceiling vents and tiles in the kitchen have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be kept on site. PIC printed out clean up plan and poster.
0.5
47.
4-501.11; Core; The grate at the freeze dispensing machine is peeling and beginning to rust in areas. All equipment shall be easily cleanable and maintained in good repair. Replace grate.
0.0
49.
4-601.11(B) and (C); Core; The fan guards on the condenser in the walk in cooler have a build up dust as well as the back of the monitors, the top of the beverage dispensing machine in the drive thru, the side of the freeze machine and the wire storage rack by the cookline; food crumbs and debris are at the bottoms of the stackable cooler; there is stuck on melted cheese under shelf in the steame; the knife holder is sticky and needs cleaning; and there is ice on the fan guards of the condenser in the walk in freezer and one of the top shelves. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
55.
6-501.12; Core; The floor drain under the beverage dispensing machine in the dining area needs cleaning out due to black residue; the ceiling vents in the bathrooms and dining have a build up of dust; and there is food debris under and around the cookline equipment. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - Clean up plan and poster emailed to facility.
0.5
10.
5-205.11; Priority Foundation; There were jalapenos and diced tomatoes in the handwashing sink by the drive thru and pieces of bacon and sausage in the handwashing sink by the coffee machines. Handwashing sinks shall only be used for handwashing. CDI - Education and sinks were cleaned.
1.0
39.
3-305.11; Core; A box of hashbrowns was stored on the floor of the walk in freezer. Food shall be stored at least six inches above the floor. Store all boxes of food on shelving.
0.0
48.
4-501.14; Core; The basins of the 3 compartment sink need cleaning. The compartments of sinks/basins used for washing and rinsing equipment, utensils or raw foods shall be cleaned as often as necessary to prevent recontaminating equipment and utensils. Clean the 3 compartment sink more frequently.
0.5
49.
4-602.13; Core; Detailed cleaning is needed throughout the kitchen: inside reach in coolers/freezers, hot holding cabinets, the outsides of cookline equipment, the soap dispensers, the drip trays of the beverage dispensing machines, the cup dispenser in the dining area; the outsides of tea canisters/coffee machines and syrup containers and the fan guards on the condenser in the walk in cooler. Drip from the freeze machine is splashing onto boxes stored below it as well as the floor. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
51.
5-205.15; Core; There is a leak in the sanitizing compartment of the 3 compartment sink which is causing water to pool on the floor. All plumbing systems shall be maintained in good repair. Repair 3 compartment sink - PIC states a work order has been submitted.
0.0
55.
6-501.12; Core; There is food debris on the floor in the walk in cooler, behind and under equipment; there is trash on the floor of the dry goods storage area; there is food splash on the walls by the beverage dispensing machines; dust build up on the wall attachments and the ceiling vents and tiles need dusting in the kitchen area and bathrooms. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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. | CDI: No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food debris on a scoop in dish-washing area | Utensil shall be clean to sight and touch | CDI: Scoop moved to be washed
1.5
41.
3-304.14; Core; Observed sanitizer bucket to be cloudy and full of food debris | Chemical sanitizing solutions shall be free of food debris and visible soil | PIC to replace sanitizer frequently to avoid build-up
0.0
45.
4-903.11(A) and (C); Core; Observed unprotected single-service items on prep line stored on dirty surface, and unwrapped single-service items with food contact surface facing up in dry storage area | Single-use article shall be stored in a clean, dry location protected from contamination | PIC to clean above mentioned areas and keep single-service items covered and protected
0.5
47.
4-501.11; Core; Observed the walk-in cooler lock to be missing and ice accumulation on condenser fan in walk-in freezer; mop sink faucet leaking, a light bulb to be out on right side of vent hood and a light blub out on the prep line farthest from the drive-thru area | Equipment shall be maintained in a state of good repair | PIC to have above mentioned items fixed
0.5
49.
4-602.13; Core; Observed accumulation of food debris on cup dispenser, bunn machine, egg thawing bucket in walk-in cooler, 3-comp sink spray hose nozzle, and inside reach-in freezer | Non-food contact surfaces of equipment shall be frequently cleaned | Repeat. PIC to apply frequent and thorough cleaning to above mentioned area
1.0
54.
5-501.115; Core; Observed grease build-up on outside grease disposal receptacle and ground | Receptacles shall be maintained free of unnecessary items and clean | PIC to thoroughly clean grease receptacle
0.0
55.
6-501.12; Core; Observed build-up of food debris under prep tables and equipment, dust build-up on ceilings panels/vents/lights | Physical facilities shall be cleaned often | Repeat. PIC to apply thorough and frequent cleaning to above mentioned areas
0.5
General Comments
Inspection lead by Peri Wall. Lauren Harden 919-500-0943
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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943 March 13, 2020 for air gap at drink machine drain Follow-Up: 03/13/2020
*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. Lauren Harden 919-500-0943 Verification required by December 13, 2019 for test strips Follow-Up: 12/13/2019
*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. Lauren Harden 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before February 14, 2019 for hand sink temperatures. Follow-Up: 02/14/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Landline phone sitting on cuttingboard/makeline. Store phone in office or at front counter where it is not a source of contamination.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration 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. Inspection done with Michael Brooks Robinson.
