5-202.14; Priority; Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Manager stopped water flow during inspection. Ensure water is turned off when not in use.
0.0
54.
5-501.116; Core; Observed potatoes on the dumpster pad and heavy grease and soil on dumpster. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. call landlord or contact service provider for cleaning.
0.5
54.
5-501.113; Core; Observed trash piled on top of the dumpster doors. Doors at this time cannot be closed. Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside shall be designed and constructed to have tight-fitting lids, doors, or covers. Keep doors accessible so that they can be closed to prevent animal harborage.
2-501.11; Priority Foundation;Policy not available for review. 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. 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. EHS sent policy and poster to PIC via email.
0.5
24.
3-501.19; Priority Foundation; Timer not running for par cooked fries holding at room temperature. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Timer reset for 2 hour hold.
2-501.11; Priority Foundation;Policy not available for review. 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. 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. EHS sent policy and poster to PIC via email.
0.5
10.
5-202.12; Core; Observed handsink hot water reading 94-95F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
33.
3-501.15; Priority Foundation; Observed cut large bin of lettuce cooling inside tightly covered container. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
5-501.115; Core; Core; Observed thick grease leakage on the ground under the grease container. Observed soiled garbage and grease containers and boxes of cardboard on the pavement. Soiled receptacles shall be cleaned at a frequency necessary to prevent them from developing a build-up of soiling and becoming a attractant for pests.. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Please contact landlord for cleaning of grease and trash receptacles.
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
7-201.11; Priority; Observed spray bottle chemical stored on shelf above/next to boxes of open single use gloves. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
49.
4-601.11(B) and (C); Core; Observed black debris inside diaper changing table in mens restroom. Observed a buildup of food debris inside reach in cooler below milkshake bar. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-501.115; Core; Observed grease buildup under receptacle, soiled garbage and grease containers and boxes of cardboard on the pavement. Soiled receptacles shall be cleaned at a frequency necessary to prevent them from developing a build-up of soiling and becoming a attractant for pests.. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Please call facility manager to have grease waste handled.
0.5
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
5-202.12; Core; Observed handsink hot water 72F at womens restroom and 78F at line handsink. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100F). Adjust hot water for all handsinks in facility.
1.0
47.
4-501.11; Core; Hose at degreaser dispenser in the mop sink is not attached and a hinge is broken on the equipment. EQUIPMENT shall be maintained in a state of repair and condition. Repair unit.
0.5
49.
4-601.11(B) and (C); Core;Observed a buildup of food debris inside reach in cooler below milkshake bar. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.116; Core; Observed lettuce on dumpster pad. Observed heavy grease build-up on outside grease receptacle | Soiled receptacles shall be cleaned at a frequency necessary to prevent them from developing a build-up of soiling and becoming a attractant for pests | PIC to thoroughly clean grease receptacle
0.5
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
5-202.12; Core; Back handwashing sink only reaches 67F | Handwashing sinks shall be equipped to provide water at a temperature of at least 100F | PIC to have sink adjusted to reach 100F
1.0
24.
3-501.19; Priority Foundation; Observed facility not utilizing the clips listed in their 2 hour time-holding procedure | Food shall be marked or otherwise identified to indicate the time that is 2-hours past the point in time when the food is removed from temperature control | CDI: EHS provided education on following their written time-holding procedures regarding their french fries.
1.5
28.
7-101.11; Priority Foundation; Observed one unlabeled spray bottle of chemical cleaner in chemical storage area | Containers of toxic materials shall be identified with the product name | CDI: PIC applied chemical name to spray bottle.
0.0
54.
5-501.116; Core; Observed heavy grease build-up on outside grease receptacle | Soiled receptacles shall be cleaned at a frequency necessary to prevent them from developing a build-up of soiling and becoming a attractant for pests | PIC to thoroughly clean grease receptacle
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
