2-103.11 (A) - (P); Priority Foundation; There is no person in charge available. Several handwashing and hot holding violations observed today. The PIC shall ensure that employees are effectively cleaning their hands and maintaining the temperatures of TCS foods during hot and cold holding.
1.0
2.
2-102.12 (A); Core; [Repeat] No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-A list of approved CFPM certification provided to manager.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written vomit and diarrhea clean up plan provided and emailed to manager at the end of inspection.
0.5
8.
2-301.14; Priority; Employee observed eating chicken and then proceeded to handle other single-service items, and clean utensils without handwashing. Employee also observed entering and exiting bathroom with gloved hands and did not wash hands afterwards. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- education given and hands were washed.
2.0
10.
5-205.11; Priority Foundation; A wet cloth and tongs were observed inside of the handwashing sink next to the food prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed from handwashing sink.
1.0
16.
4-602.11; Core; Soda nozzles on the drink machine were heavily soiled and in need of cleaning. 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: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
21.
3-501.16(A)(1) ; Priority; [Repeat] Lemon pepper wings, plain chicken wings, cheeseburgers, and cheeseburger bites were observed holding below 135F (see temperature chart). TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Foods were voluntary discarded.
1.5
23.
3-501.17; Priority Foundation; [Repeat] Observed milk opened the previous day not dated at creamer/milk cold top. TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked and held for maximum of 7 days. CDI by educating PIC and date marking milk.
1.5
45.
4-903.11(A) and (C); Core; Uncovered single-service lids observed sitting on a shelf covered in sticky syrup in the cabinet underneath the drink machine. Single-service articles shall be stored in a clean dry location; where they are not exposed to splash, dust or other contamination.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled bottom interior of reach-in freezer in back kitchen area, countertops and shelving in self service areas, bottom prep cooler near cash register, cabinets/trash bins underneath soda machines and coffee prep area. The microwaves are heavily soiled and in need of cleaning. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
1.0
53.
6-501.18; Core; The fixtures in the men's restroom that has been closed off for a week or more is covered in vomit, blood and other bodily fluids. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean this bathroom.
0.5
53.
6-302.11; Priority Foundation; Toilet paper is not available at two of the stalls in the women's restroom. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper provided.
0.0
55.
6-501.12; Core; Soiled flooring observed throughout the kitchen area, bathrooms and underneath equipment in customer self service area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
General Comments
You qualify to request a reinspection to change or increase your letter grade. If you desire a reinspection, contact Kendra Wiggins at 984-233-0487 and a reinspection will be conducted within 10 calendar days from the day of your request. Do not move or block sanitation rating card.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-A list of approved CFPM certification provided to manager.
1.0
5.
2-501.11; Priority Foundation; Establishment did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written vomit and diarrhea clean up plan provided and emailed to manager at the end of inspection
0.0
21.
3-501.16(A)(1) ; Priority; Observed chicken wings and chicken on stick with temperatures above 135F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Foods were voluntary discarded.
1.5
23.
3-501.17; Priority Foundation; Observed milk opened the previous day not dated at creamer/milk cold top. TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked and held for maximum of 7 days. CDI by educating PIC and date marking milk.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior of reach-in freezer in back kitchen area, bottom prep cooler near cash register, cabinets/trash bins underneath soda machines and coffee prep area. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring in back kitchen and underneath equipment in front area. Dusty ceiling above food prep area and fan vent in women's restroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
2-102.12 (A); Core; Person in charge unable to provide food protection manager certification during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
21.
3-501.16(A)(1) ; Priority; Observed hot wings in hot hold unit next to registers with temperatures below 135F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or below. CDI-Employee voluntary discarded wings during inspection.
1.5
36.
4-204-112; Core; Observed no thermometer for coffee creamer cold hold top. Manager stated an order has been placed for a new thermometer. Cold or hot holding equipment used for Time/Temperature Control for Safety foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Provide a thermometer in unit.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled/sticky cabinets underneath soda and slushie machines. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.0
General Comments
No signature captured and inspection report emailed to manager. 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
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy was provided to manager at the end of inspection. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written vomit and diarrhea clean up plan provided to manager at the end of inspection. No points deducted.
0.0
10.
5-205.11; Priority Foundation; Observed trolley blocking handwashing sink in back kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Trolley was moved during inspection.
1.0
10.
6-301.12; Priority Foundation; There no available paper towels at handwashing sink in back kitchen area. Each handwashing sink shall be provided with individual, disposable towels or other hand drying device. CDI-Paper towels were added during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed pico de gallo with temperature of 44F on hot dog condiment cold top. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Item was moved to bottom cooler to cool.
0.0
23.
3-501.17; Priority Foundation; Observed containers of creamers and half and half in cold top opened previous day not date marked. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
