3-501.16 (A)(2) and (B); Priority; Chicken breast is 49F-55F in the thawing cabinet. Coleslaw is 47F in the make line. Keep all TCS food at or below 41F when held cold. The chicken and coleslaw was voluntarily discarded.
1.5
41.
3-304.14; Core; Three wiping cloth buckets have less than 200ppm of quaternary ammonium. Quaternary ammonium sanitizer shall be 200-400ppm in wiping cloth buckets. The sanitizer was remixed to the correct concentration.
0.5
47.
4-501.11; Core; The thawing cabinet is above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
51.
5-205.15; Core; Leaking plumbing beneath the 3 compartment sink. Plumbing shall be maintained in good repair.
Observation: Cooked eggs observed not holding 41F or below. (Make line refrigerator is not currently working/holding temperature) If ice is used an exterior coolant ensure it is ziploced, surrounding product to hold cold.
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: Operator discarded product.
1.5
38.
The drive through service window is not self closing to prevent entrance of flies into dining room. Observed flies in dining room during inspection.-202.15; Core; (A) Except as specified in (B), (C), and (E) and under par. (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
47.
Observation: The gasket on the prep refrigerator is torn.
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.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
4-601.11 (A); Priority Foundation; Noted a few yellow serving containers had dried-on sauce and were greasy to the touch while being stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted lids were taken back to the dish pit for recleaning and sanitizing.
1.5
41.
3-304.14; Core; Noted wet wiping cloths were stored in soapy water containers. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use.
0.0
44.
4-901.11; Core; Noted a stack of large bus tubsserving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
3-501.15; Core; Noted covered, double stacked containers of sliced tomato and asian slaw in the walk-in cooler unit. Noted sliced tomato and asian slaw temping between 44-45 F during time of inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered
0.5
41.
3-304.14; Core; The Quat Sanitizer solution is reading below 200 ppm at the drive thru station. Also noted wet wiping cloths stored in soapy water as oppose to sanitizer solution in between use. Ensure wet wiping cloths are stored in sanitizer solution in between use. Maintain Quat Sanitizer solution between 200-400 ppm. CDI- Food employee remixed sanitizer solution to 200 ppm during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed fryer covers being stored on the floor in the far-left corner of the cook line. Store all utensils and equipment in a clean, dry location and at least 6 inches off the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed some sticky build-up on the control panels above the cook station equipment,the heated strip warmer above the make line, and sprayer nozzel at the three compartment sink. Also noted an accumulation of build-up inside the hot hold box unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
2-301.14; Priority; Observed food employee walk in from the back entrance wearing gloves, after handling broken down cardboard boxes and proceed to handle food on the line. CDI- EHS notified PIC who instructed employee to wash hands and change gloves. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.
0.0
10.
5-202.12; Core; Noted one the handwashing in the Womens bathroom is only reaching 88 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
10.
5-205.11; Priority Foundation; At the front end handwashing sink, noted multiple chemical spray bottles and dried-out wiping cloths stored hanging across side of the splash guard. Ensure handwashing sink are kept clear of excess items and accessible at al times. CDI- Instructed PIC to removed noted items during time of inspection.
2.0
44.
4-903.11(A), (B) and (D); Core; Observed fryer covers being stored on the floor in the far-left corner of the cook line. Store all utensils and equipment in a clean, dry location and at least 6 inches off the floor.
0.0
44.
4-901.11; Core; Noted a stack of large bus tubs stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
5-205.11; Priority Foundation; at the hand sink at the front counter there were sanitizer bottles hanging on the splash guards. A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The sanitizer bottles were removed from the splash guards.
1.0
16.
4-601.11 (A); Priority Foundation; the knives on the knife block had food debris on them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf The knives were sent to the dish pit.
1.5
44.
4-903.11(A), (B) and (D); Core; any plastic tubs were stacked wet on the drying shelf. Equipment, utensils shall be stored in a clean place where air drying can occur. Separate these tubs to dry.
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 does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Provide a written procedure for employees to follow for vomiting or diarrheal vomiting events. Written procedures were emailed to the manager.
0.0
33.
3-501.15; Priority foundation; Cooling lettuce in the salad prep make line. Cool time/temperature control for safety(TCS) food in rapid cooling equipment( walk-in cooler or walk-in freezer), use ice as ingredient or ice bath. The lettuce was placed on ice and bags of ice were placed on top of the ice and was placed in the walk-in freezer to further cool.
0.5
49.
4-602.13; Core; The tracks on the shelving in the front counter cabinets and sides of the grill have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Floor has build up beneath the soda boxes. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
No signature of recipient due to COVID-19 pandemic.
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.
*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. Follow-Up: 02/27/2020
*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.
*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. Follow-Up: 03/22/2019
*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. Follow-Up: 08/11/2018
Inspector contact info: Maria Powell 919-675-5603. 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.
