4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. CDI... The dishes were placed at three compartment sink to be washed again.
0.0
35.
3-501.13 ; Priority Foundation; There were several packs of chicken breast left in a sink to thaw. Food must be thawed by using the following methods: Food can be thawed in a refrigeration unit, under running water not to exceed 70F, in the microwave oven and immediately transferred to conventional cooking Equipment with no interruption in the process. CDI.. The food was placed under running water.
0.5
44.
4-901.11; Core; Cross the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored in a clean, dry location. Clean dishes must not be exposed to splash, dust, or other contamination.
0.5
51.
5-205.15; Priority; Repair the leak under the handwashing sink at the drive up window. All systems must be maintained in good repair. A return visit will be made in be made to see if the item has been corrected.
1.0
55.
6-501.12; Core; Clean the frost on the ceiling in the walk-in freezer. Physical Facilities must be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; There were towels stored in the handwashing near the drive-thru window. There must never be any storage in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing sink. CDI.. The towels were moved out of the handwashing sink.
1.0
10.
6-301.11; Priority Foundation; The handwashing sink near the dry storage area. Each handwashing sink must be provided with a supply of hand cleaning liquid or powder soap. CDI... Hand soap was placed at the handwashing sink.
0.0
28.
7-201.11; Priority; There were several chemicals stored above food items in several different places. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens, and Single-Service items. CDI... The Chemicals were moved below the food storage areas.
2.0
44.
4-903.11(A), (B) and (D); Core; There were several dishes that were stored in a dirty pan. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.5
55.
6-501.12; Core; Clean the wall above the sandwich station to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; There was a employee drink above the food items in the walk-in cooler. Areas designated for Employee to eat, drink and use tobacco shall be located so that Food, Equipment, Linens, and Single-Service items are protected from contamination. CDI... The drinks were placed in the trash can.
3-501.16 (A)(2) and (B); Priority; Lettuce is 59F and quesadilla is 58F in the quesadilla prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed on an ice bath.
1.5
43.
3-304.12; Core; Ice scoop stored in a container that has build up. Store utensils in a clean and dry location or with the handle out of the ice. The above ice scoop container was re-washed, rinsed and sanitized.
0.5
44.
4-901.11; Core; Several containers are stacked wet. Air dry before stacking or cross stack them.
3-501.16(A)(1) ; Priority; Uncooked bacon is 109F in a pan on the grill being held. Keep all TCS food at or above 135F when held hot. The above bacon was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bacon in the grill prep refrigeration unit is 43-44F. Keep all TCS food at or below 41F when held cold. The above bacon was voluntarily discarded.
0.0
24.
3-501.19; Priority Foundation; Ground beef is 56F and chopped chicken is 65F in the quesadilla prep refrigeration unit on time as public health control is not time stamped.
Time stamp TCS food for up to 4 hours once removed from 41F and below and then discard. The above ground beef and chopped chicken was voluntarily discarded.
1.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. A wet wiping cloth bucket has less than 50ppm of chlorine. Store wet wiping cloths in sanitizer solution mixed to the proper concentration(50-200ppm of chlorine). The above wiping cloth bucket was remixed to the proper concentration and wiping cloths were placed in the sanitizer solution.
0.5
56.
6-305.11; Core; Back packs stored next soda boxes and employee clothing stored next to single service items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
0.0
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
No signature of recipient due to COVID-19 pandemic.
