2-102.12 (A); Core; Person in charge has recently expired ServSafe certificate. Manager showed documentation for upcoming class registration. The person in charge shall be a certified food protection manager, who has shown proficiency of required information through passing a test that is part on an accredited program. No points deducted.
0.0
10.
5-202.12; Core; Back handsink not providing hot water of at least 100F. Water at 80F and after allowing to run for several minutes hot water range 90-94F. Each handwashing sink shall be equipped to provide water at a temperature of at least 100F. Manager placed work order for hot water at this handsink.
1.0
41.
3-304.14; Core; Two sanitizer buckets with wet wiping cloth hanging from the side of the bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Ensure cloths are in hand or submerged in the buckets. Cloths fully submerged into solutions during inspection.
4-501.114; Priority; Sanitizer in use in the sink is 64 degrees F. It is only attached to the cold water line so temperature cannot be increased today. A quaternary ammonium compound solution shall have a minimum temperature of 24oC, 75oF. Manager called EcoLab and requested service to increase the sanitizer temperature.
4-601.11(B) and (C); Core; Shelves near the potato washing sink and centrally located in the back kitchen are heavily soiled and oily. Take shelves apart for thorough cleaning and clean the support system also. Some shelves were taken to the ware washing sink today to start the cleaning.
1.0
54.
5-501.115; Core; Outside on the ground where the grease receptacles are located there is accumulated grease and egg shells on the parking lot. Shovel-up and remove accumulated material to properly dispose and prevent grease from entering the storm drains.
0.5
56.
6-303.11; Core; Two light fixtures in the kitchen are not functioning in food preparation areas. Restore lighting.
4-601.11(B) and (C); Core; Shelves near the potato washing sink are heavily soiled and oily. Take shelves apart for thorough cleaning and clean the support system also. Some shelves were taken to the ware washing sink today to start the cleaning.
2-103.11 (A) - (P); Priority Foundation; Person in charge duties requires having employees wash their hands when entering the kitchen to work with food after using the toilet room. PIC shall have food temperatures monitored both inside the refrigerators and at the conclusion of cooking raw animal products.
1.0
2.
2-102.12 (A); Core; Present manager Lauren is not ANSI certified. Food safety manager training is needed
1.0
8.
2-301.14; Priority; Employee left the toilet room and did not wash hands before donning gloves to work with food in the kitchen. Teach employees to wash their hands when entering the kitchen before putting on gloves, before working with food, before working with clean wares, etc.
0.0
10.
5-205.11; Priority Foundation; Sauce Container is stored inside the handwashing sink. Keep handwashing sinks free of storage, used only for handwashing.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Refrigerated drawer unit under the grill is not functioning. Raw Hamburger Patties are 64 degrees F. Use your thermometer to monitor food temperature. Maintain food at 41F and colder. Verification required
1.5
28.
7-102.11; Priority Foundation; Unlabeled spray bottle hangs on the handwashing sink. Label all spray bottles and cleaners with common name of contents. Store spray bottles in designated location, not on the handwashing sink.
1.0
39.
3-305.11; Core; Six uncovered buckets of washed & cut potatoes are stored directly on the floor, with water pooled on the floor. Store food at least 6 inches above the floor and where it is not exposed to splash and contamination. Potato buckets were moved from the wet floor to the food sink where washed potatoes are stored. This is a contamination problem.
1.0
55.
6-501.11; Core; Significant amount of water is pooled on the floor of the kitchen in two areas. Maintain the floor clean and dry and in good repair.
0.5
General Comments
Follow up is needed. Please contact me to discuss today's observations. Follow-Up: 04/27/2023
6-301.11; Priority Foundation; Handwashing Sink available to employees cooking has no soap. The handwashing sink where potatoes and onions are soaked has a broken "handle". Soap was added upon request and a new replacement for the broken dispenser was attached to the wall.
1.0
49.
4-601.11(B) and (C); Core; Shelves, Refrigerators, under the grill, etc are not clean. Maintain equipment clean.
6-301.11; Priority Foundation; No Soap available at the handwashing sink where hamburgers and chicken are being cooked. Maintain soap inside the dispenser. Soap was refilled upon request.
1.0
16.
4-501.114; Priority; Sanitizer in the sink is strong, between 400 and 500 ppm quaternary ammonium sanitizer. Contact EcoLab for adjustment. Test Strips were located. Water can be added to dilute the sanitizer after dispensing. Manager emptied the solution to refill.
1.5
16.
4-601.11 (A); Priority Foundation; Potato washing sink is soiled and developing a textured white film along top rims of the basins. Effective cleaning is needed, followed by sanitizing. . Cutting boards and cutting films are stored not clean. Manager added the cutting boards to soapy solution to soak and start the cleaning process. Some thin cutting films were discarded today that have dark textured surfaces.
0.0
41.
3-304.14; Core; Soiled Wiping Cloths are stored on surfaces along the cook line, assembly line. Store wiping cloths in sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; Some pans are stacked wet and cutting boards are stored on top of each other wet. Allow pans and wares to air-dry before stacking together.
0.5
48.
4-302.14; Priority Foundation; Test Strips for sanitizer are damaged, not accurate or reliable. Other test strips could not be located during inspection. Manager ordered new test strips and then also located quat test strips.
0.5
49.
4-601.11(B) and (C); Core; Shelves where clean wares are stored are dusty, not clean. Regular cleaning of shelving is needed.
2-301.14; Priority; Employee was sweeping with cooking gloves on, then returned to onion ring preparation with no handwashing. When switching tasks or before working with food, wash hands in the handwashing sink. Employee was directed to remove gloves and wash hands. Discussed with the manager.
2.0
49.
4-601.11(B) and (C); Core; Two onion ring refrigerators need detailed cleaning inside.
0.5
54.
5-501.113; Core; Dumpster has been in bad condition for a year. Dumpster is missing one of two lids. Second lid is badly damaged. Dumpster is effectively uncovered. Dumpster is heavily soiled. Have Dumpster replaced with a receptacle with tight fitting lids.
5-501.13; Core; Dumpster is missing one of two lids. Second lid is badly damaged. Dumpster is heavily soiled. Have Dumpster replaced with a receptacle with tight fitting lids.
1.0
54.
5-501.115; Core; Thick sludge and grease accumulated on the ground under and around the grease receptacle outside across the back parking lot. Trail of grease is visible from the grease bin to the storm drain. Lid to the grease bin is open, not covered. Grease receptacles are not maintained. Shovel grease and waste off of the ground. Have grease bin replaced with a clean unit that collects waste properly.
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
5-501.115; Core; Thick sludge and grease accumulated on the ground under and around the grease receptacle outside across the back parking lot. Shovel grease and waste off of the ground. Have grease bin replaced with a clean unit that closes collects waste properly.
1.0
54.
5-501.113; Core; Dumpster is missing one of two lids; same as observed over three months ago during inspection . Dumpster is heavily soiled. Have Dumpster replaced with a receptacle with tight fitting lids.
0.0
56.
6-303.11; Core; Light fixture in the main cook, fry, assembly area is not functioning due to a leak from the roof. Electrical repair needed to restore lighting to a minimum of 50 foot-candles in this area.
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
2-102.12 (A); Core; New manager Carl has expired ServSafe certificate. Renew certification or have current certificate available during each inspection
0.0
5.
2-501.11; New rule requires written procedures for clean up of vomiting and diarrheal events
0.0
47.
4-501.11; Core; Top Refrigerator Drawer on the Continental Unit collapses. Lower drawer front is loose. Repair or adjustment is needed to maintain in good condition.
0.5
54.
5-501.113; Core; Dumpster is missing one of two lids. Dumpster is heavily soiled. Have Dumpster replaced with a receptacle with tight fitting lids.
0.5
54.
5-501.115; Core; Thick sludge and grease accumulated on the ground under and around the grease receptacle outside across the back parking lot. Trail of grease is visible from the grease bin to the storm drain. Shovel grease and waste off of the ground. Have grease bin replaced with a clean unit that collects waste properly.
Restrooms are CLOSED to customers but are required to be accessible to customers since customers enter the building. This was determined by the state of North Carolina (not just Wake County). Perhaps consider having one restroom for customers and one for employees? . . Many excellent safety procedures have been put in place and were observed and discussed today.
