Observation: Milk cream product being held above 41F and measured at 52F.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less
CDI: Operator corrected by removing product from use during inspection. (*Considering time control for this product due to proximity of the entrance door)
1.5
38.
Observation: Observed flies in dining room; Drive thru door does not have an effective air curtain or self closing device. 6-202.15; Core; (D) Except as specified in (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under par. (A) of this section, the openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
0.0
47.
Observation: Cutting boards heavily scored.
4-501.12; Core; 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.
0.5
47.
Observation: The spatulas are in poor repair and are falling apart/no longer cleanable.
4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
CDI: Operator removed spatula from service.
0.0
51.
Observation: The hand sink at the front service counter is not working. Plumbing poor repair - Staff are using hand sink in other front part of service section area.
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
0.0
54.
Observation: Trash cans are insufficient in size to accommodate refuse generation from the store when taking to the dumpster. Trash is being piled at the rear door entrance. Increase frequency refuse is taken to the dumpsters and/or increase containers in store for proper containing during staging.
5-501.110; Core; REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and roden
0.0
General Comments
Reviewed cooling, reheat of cooled chicken with tortilla soup base. Provided TPHC policy for review (whip cream)
The ice bin wells (front counter) are accumulated with debris (Should be cleaned at least once per day)
The knife being used to but cooked chicken stored at room temperature (Should be cleaned very 4 hours)
Ensure in use utensils and food contact surfaces are cleaned at correct frequency according to use.
4-602.11; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS in contact with TCs (temperature control safety) foods and stored at room temperature shall be washed, rinsed and sanitized at a minimum of every 4 hours.
(E) Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
Observed milk (43F) and whip cream (51F) not holding cold (drive thru station prep refrigerator); Chicken in the ckn prep refrigerator on the make line observed at (47F, 48F). The air temperature in these refrigerators was not measuring at 41F or below.
3-501.16 (A)(2) and (B); Priority;A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: PIC voluntarily discarded products during inspection. PIC to evaluate refrigeration units to determine operational temperatures and storage of TCS (temperature control safety) foods.
1.5
33.
Cooked fried chicken was observed in plastic measurement container with tight fitting lid. Condensation buildup on lid and sides of container. Product was time stamped for cooling at 10AM and product temperature measured at 4:00PM was 66F. PIC discarded product during inspection. Foods should be placed on shallow loosely covered pans in walk in. Observed other containers of chicken on the prep table being cooled at room temperature. Correct cooling methods should not include cooling at room temperature for extended periods of time. (**REPEAT)
3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
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 as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
1.0
40.
Observation: Staffing wearing watches, wrist jewelry.
2-303.11; Core; 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.
0.5
47.
Observation: Prep refrigerators (front drive thru, rear make line) not holding temperature of 41F or below.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
51.
The mop utility sink does not have an installed AVB and does not container a backflow prevention device for the hoses connected/splitter to spigot. 5-202.14; Priority; 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. P
Verification by 1/6/2024 for corrective action of backflow device.
1.0
54.
The dumpster observed in the corral has over head doors poor repair disallowing the container to be fully contained and closed.
5-501.15; Core; (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
6-301.14; Core; Noted handwashing signage missing from Drive-thru window handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signage provided.
0.0
10.
5-205.11; Priority Foundation; Observed a pair of dish gloves stored over one of the handwashing sink splash gaurds. Ensure all handwashing sinks are kept accessible and clear of excess items. CDI- Noted gloves removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found a tray of sliced tomato temping at 43-44 F on the make line. Also found a container of shredded southwestern chicken and shredded cheese temping between 44-45 F at the salad prep station. Noted container of shredded cheese mix densely packed within container at the salad prep station. Ensure all time/ temperature control for food safety items (TCS) are held at 41 F or below for cold storage. CDI- tomato discarded. Instructed food employee to divide out shredded cheese mix to allow for air flow around product and to cool southwestern chicken mix the walk-in cooler unit.
1.5
28.
7-201.11; Priority; Observed spray bottles of cleaner and degreaser above food prep surface at the poultry prep station. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single service and single use items. CDI- PIC relocated noted chemicals
1.0
33.
3-501.15; Priority Foundation; Observed three tightly wrapped pans of grilled chicken breast cooling inside the Walk-in cooler. Ensure food is loosely covered during the cooling process to allow for rapid air flow around the food product. Also found a few large tightly covered containers of shredded southwestern chicken cooling in the salad prep cooler unit. Noted containers of southwestern chicken was temping at 50 F. CDI- Pans of grilled chicken breast were loosely covered in the Walk-in cooler. Instructed PIC to rapidly cool shredded chicken mix in the Walk-in cooler and loosely cover noted containers.
1.0
47.
4-501.11; Core; The condensor line in the Walk-In freezer has leak. Have condensor line repaired. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of sticky residue build-up on the interior surface and storage racks in the poultry reach-in coolers located on the right-hand side of the poultry prep line. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.113; Core; The side sliding door to the outside dumpster unit was left opened during time of inspection. Discussed ensuring sliding doors are kept closed in between use.
0.0
55.
6-501.12; Core; Noted ice/residue build-up on the floors in the Walk-In freezer. Also noted some residue build-up on the wall panel between the produce prep sink and three compartment sink. Discussed increasing frequency of cleaning for noted floor spaces. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Upon arrival, noted multiple personal drinks being stored above prep cooler units throughout the prep kitchen area. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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
4-601.11 (A); Priority Foundation; Observed a few soiled serving containers stored as clean on the poultry utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a tray of sliced tomato temping at 44-45 F on the make line. Also found a container of shredded cheese temping at 45 F at the salad prep station. Ensure all time/ temperature control for food safety items (TCS) are held at 41 F or below for cold storage. CDI- tomato discarded and shredded cheese cooled in the walk in cooler.
1.5
33.
3-501.15; Observed two tightly wrapped pans grilled chicken cooling inside the walk in cooler. Ensure food is loosely covered during the cooling process to allow for rapid air flow around the food product. CDI- item loosely covered.
1.0
37.
3-302.12; Core; Found a bulk container of sugar left unlabeled near the 3 compartment sink. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
41.
3-304.14; Core; At the beginning of the inspection, noted a few wet wiping cloths stored on prep table surfaces. Ensure wet wiping cloths are submerged in sanitizer solution in between use.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed stainless Steele containers and plastic tubs stacked wet near the dish area. Equipment and utensils shall be stored in such a way that air drying occur.
1.0
44.
4-903.11(A), (B) and (D); Core; Found multiple clean container lids stored inside soiled container at the storage rack located across from the dish area. Ensure all multi-use utensils are stored in a clean, dry location to avoid the risk of contamination.
0.0
49.
4-601.11(B) and (C); Core; Observed sticky residue build up on the interior surface of the poultry reach in cooler located on the right-hand side of the poultry prep line. Also noted some sticky residue build up on the exterior bottom panel of the milk shake dispenser at the drive-thru. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.12; Core; Noted icy residue build up on the floors in the walk in freezer. Also noted trash, food debris and dust build up underneath the salad prep cooler and bulk ice machine unit. Discussed increasing frequency of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. CDI- Person in charge promptly swept floor spaces in noted areas.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
several pans on the shelf stored clean had debris on them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf All of these pans were sent to the dish pit for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; a pan of sliced tomatoes on the line were slightly above 41-42 degrees. TCS ready to eat foods shall be held at 41 degrees and below at all times. The manager voluntarily discarded the sliced tomatoes.
1.5
33.
3-501.15; in the walk in cooler there is chicken that is cooling down with tight wrapping on it. when cooling foods, use loose wrapping and peel back the wrapping for faster cooling. repeat from the last inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; several plastic tubs were stacked wet over the dish area.
Equipment and utensils shall be stored in such a way that air drying occur. The tubs were separated to dry.
1.0
45.
4-903.11(A) and (C); Core; the storage area for cups and lids had a build up of debris inside of them. Single service articles shall be held in a clean dry place where contamination cannot occur. Clean and sanitize these areas.
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
2-501.11; Priority Foundation; Facility is missing some procedures for vomiting and diarrheal clean up events. Provide written procedures for employees to follow for vomiting and diarrheal clean up events. Written procedures were emailed to person in charge.
0.0
33.
3-501.15; Priority Foundation; Cooling shredded chicken in a reach in refrigeration unit. Cooling chicken breasts tightly covered and on trays stacked on top of each other. Cool time temperature control for safety(TCS) food loosely covered or uncovered and in rapid cooling equipment(walk-in cooler or walk-in freezer). Use ice as ingredient, ice bath, thin portions other effective means(speed rack). The shredded chicken was placed in the walk-in cooler. The chicken breasts were placed on a speed rack to further cool and plastic wrap was loosened.
0.5
36.
4-302.12; Priority Foundation; Missing a thermometer in the milk reach in refrigeration unit at the drive thru. Provide a refrigeration thermometer for that is readily accessible for refrigeration units. REHS will conduct a follow-up by January 9th.
0.5
44.
4-901.11; Core; 4-901.11; Core; Some pans are stacked wet. Air dry pans/equipment/utensils before stacking or cross stack. This is a repeat item.
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
No signature of recipient due to COVID-19 pandemic. Follow-Up: 01/09/2021
