3-501.16 (A)(2) and (B); Priority; Chicken in bottom of prep cooler was holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken at 62F was voluntarily discarded. Chicken at 47F was taken to cool before a 4 hour period elapsed.
1.5
28.
7-204.11 ; Priority; "Sink and surface" sanitizer was being produced above its acceptable concentration from 3 compartment sink according to test strips PIC was using. All sanitizers being used for food contact surfaces shall remain at their required concentration levels. CDI- PIC is educating staff to dilute sanitizer and calling ecolab to have to dispenser adjusted.
0.0
38.
6-501.111; Core; Live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increase in pest control during summer months.
1.0
45.
4-903.11(A) and (C); Core; Several single service food containers were being stored with their food contact surfaces facing upward. Single service containers shall be stored inverted with their food/mouth portions facing down to prevent potential contamination.
0.0
47.
4-501.12; Core; Some cutting boards are developing deep/visible cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Sticker residue was found on the non food contact surfaces of several containers being stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
4-601.11 (A); Priority Foundation; Minor food debris observed on stored multi-use utensils in dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned. Overall improvement noted in cleanliness from previous inspections.
1.5
21.
3-501.16(A)(1); Priority; Two slabs of brisket holding below 135F inside grill station hot-holding drawer (see above chart). Potentially hazardous foods shall be maintained at 135F or above. CDI: Brisket reheated, and temperature gauge adjusted on unit. Please monitor for continued fluctuations and contact repair service if warranted.
1.5
49.
4-601.11(B) and (C); Core; Slippery oily build-up on hot-drawer handles. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Improvement of overall cleanliness noted. Keep up the great work on cleaning.
0.0
General Comments
EHS Peri Wall can be contacted by phone at (984) 220-7242 or by email at peri.wall@wake.gov
4-601.11 (A); Priority Foundation; Food debris inside until storage containers and minor food debris observed on muti-use containers. Sticker residue on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Individual portion bags of smoked chicken wings holding at 44F inside grill side cold drawers. TCS foods shall be maintained at 41F or less. CDI: Cooled adjusted down, EHS advised to monitor unit and call for repairs if issue persists. All other items in this cooler are 41F or below.
1.5
28.
7-201.11; Priority; Red bucket containing detergent solution stored above rolls and single service to-go items on storage shelving. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles. CDI: Buckets moved.
1.0
38.
6-501.111; Core; A few flies observed in front service portion of kitchen. Flies noted in back portion of kitchen prep area. Premises shall be maintained free of insects, and other pests.
0.0
49.
4-601.11(B) and (C); Core; Greasy/oily build-up on exterior surfaces of equipment on grill station hot-hold/cold-holding units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Improvement of overall cleanliness noted.
4-601.11 (A); Priority Foundation; Food debris inside until storage containers and minor food debris observed on stacked muti-use containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Greasy/oily build-up on exterior surfaces of equipment on grill station hot-hold/cold-holding units. Food debris build-up inside reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Repeat Violation. Please have equipment surfaces cleaned.
0.5
General Comments
Excellent job at addressing hot-holding/cold-holding violations from previous inspections.
4-601.11 (A); Priority Foundation; Date marking sticker residue observed on several dishes and utensils stored as clean, and old date marking residue observed on dishes in use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Several chicken breasts and thighs stored inside grill station hot-holding unit below 135F (see above chart). Potentially hazardous foods shall be maintained at 135F or above. CDI: Chicken replaced with chicken at temperature.
1.5
28.
7-201.11; Priority; Large container of sanitizer stored on prep shelf with food ingredients and utensils. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles. CDI: Bucket to empty shelving below moved.
1.0
43.
3-304.12; Core; Tupperware container being used as a scoop inside a bulk container of flour at grill station. Utensils shall be stored with their handles above the top of the food.
0.0
49.
4-601.11(B) and (C); Core; Greasy/oily build-up on exterior surfaces of equipment on grill station hot-hold/cold-holding units. Food debris build-up inside reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Repeat Violation.
4-601.11 (A); Priority Foundation; Date marking sticker residue and food debris observed on several dishes and utensils stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
21.
3-501.16(A)(1); Priority; Large container of green beans holding at 116F inside hot-holding cabinet on make line. Time/Temperature Control for Safety Foods shall be maintained at 135F or above. CDI: Food taken to be reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods inside small grill flip-top cooler and grill cold-holding table were above 41F (see above chart) Time/Temperature control for safety foods shall be maintained at 41F or less. Repeat Violation. CDI: Food discarded by PIC. Consider using an ice bath inside cooler until unit can be repaired/replaced.
1.5
38.
6-501.111; Priority Foundation; Flies noted in back portion of kitchen prep area. Premises shall be maintained free of insects, and other pests. Repeat Violation. EHS to return in 10 days to verify that flies have been removed.
1.0
43.
3-304.12; Core; Scoops stored with their handles inside the food. Utensils shall be stored with their handles above the top of the food.
0.0
49.
4-601.11(B) and (C); Core; Food debris build-up inside hot-holding gaskets and greasy residue on exterior surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Repeat Violation.
0.0
54.
5-501.115; Core; Several cardboard items left inside dumpster enclosure from previous trash pickup. A storage area shall be maintained free of unnecessary items and clean.
0.0
General Comments
Follow-Up: 11/04/2022
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
2-102.12 (A); Core; There is no person who is a certified food protection manager on site during inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.11; Priority Foundation; Front service hand washing sink did not have a supply of hand soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid or bar soap. CDI: Soap replaced.
1.0
10.
5-205.11; Priority Foundation; Sanitizer spray bottle stored inside front hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Sanitizer bottle removed.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue and food debris observed on dishes and utensils stored as clean. Equipment food-contact surfaced and utensils shall be clean to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
0.0
16.
4-501.114; Priority; Chemical sanitizer reading 0ppml in chlorine chemical dish washing machine. A chemical sanitizer used in a mechanical operation shall be used at the correct concentration. CDI: Sanitizer supply replaced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food items in small flip top cooler holding at 45F or above (see above chart). Large container of slaw on cold-hold grill station holding at 48F. Time/Temperature Control for safety food shall be maintained at 41F or less. Repeat Violation. CDI: Food items discarded, small cooler taken down until it can be repaired.
1.5
28.
7-201.11; Priority; Bucket of sanitizer stored on prep shelf over ready-to eat cups of dipping sauces. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service. CDI: Bucket removed.
1.0
38.
6-501.111; Priority Foundation; Significant amount of flies observed throughout kitchen area. Premises shall be maintained free of insects, and other pests. Verification Required: EHS will return in 10 days to observe status of pests inside facility.
1.0
49.
4-601.11(B) and (C); Core; Exterior surfaces of equipment in need of thorough cleaning. Gasket on walk-in cooler door in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Repeat Violation.
0.5
54.
5-501.115; Core; Speed rack, several buckets, and smoker racks stored inside dumpster enclosure. Storage areas and enclosure for refuse shall be maintained free of unnecessary items. Repeat Violation.
0.0
55.
6-501.12; Core; Black residue build-up on walls inside dish washing station area. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.16; Core; Mop head resting inside mop sink basin unable to thoroughly air dry. Mops shall be placed in a position that allows them to air-dry. Repeat Violation.
4-601.11 (A); Priority Foundation; Sticker residue on several dishes and pans stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of slaw holding above 41F inside grill station cooler. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Slaw replaced from the walk-in cooler. EHS suggests closing the flip top lid when not in use to trap cold air.
1.5
28.
7-201.11; Priority; One bucket of sanitizer stored beside sandwich buns on prep shelf and one bucket of sanitizer stored directly on top of prep surface. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single-service articles. CDI: Buckets moved.
1.0
33.
3-501.15; Priority Foundation; Cooked collard greens stored on top of each other inside a deep, lidded container inside walk-in cooler. Cooling shall be accomplished by placing the food in a shallow pan, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container, adding ice as an ingredient, or other effective means. CDI: Employee placed ice packs inside collards to rapidly cool.
0.5
49.
4-601.11(B) and (C); Core; Exterior surfaces of cooling equipment and hood ventilation system in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat.
0.5
54.
5-501.115; Core; Speed rack, several buckets, and smoker racks stored inside dumpster enclosure. Storage areas and enclosure for refuse shall be maintained free of unnecessary items.
0.0
55.
6-501.16; Core; Observed mops inside mop sink basin, unable to air-dry. After use mops shall be placed in a position that allows them to air-dry.
5-205.11; Priority Foundation; Observed a spray bottle of stainless steel cleaner stored on slash guard of back hand sink | A handwashing sink may not be used for purposes other than handwashing | CDI: PIC removed chemical cleaner. Hand sinks should not be used as storage.
1.0
41.
3-304.14; Core; Observed wiping cloths stored in buckets of chemical sink & surface sanitizer above 700ppml | Cloths in-use for wiping food spills shall be held between uses in a chemical sanitizer solution at the concentration specified on the label (272-700ppml) | CDI: PIC diluted chemical sanitizer with water at proper concentration. PIC to use test strips to test chemical sanitizer prior to putting in buckets.
0.5
44.
4-903.11(A), (B) and (D); Core; Several pieces of equipment, utensils and single-service items stored on the floor in outside storage closet beside dumpster enclosure | Equipment, utensils, and single-service articles shall be stored in a clean, dry location at least 6 inches above the floor | PIC to move above mentioned items to meet the 6 inch requirement
0.0
49.
4-602.13; Core; Observed build-up of greasy residue inside the handles of several pieces of equipment throughout kitchen area and on the hood ventilation system above grill area | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residue | PIC to have above mentioned items thoroughly cleaned
0.5
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
