6-301.11; Priority Foundation; No soap at back handsink near walk-in cooler. Each handsink shall be supplied with hand cleaning liquid. Soap provided at sink during inspection.
1.0
41.
3-304.14; Core; Two out of three sanitizer buckets had below 150ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures use instructions. Quat sanitizer shall be 150/200ppm-400ppm. Recommend having solution at 200ppm. Buckets changed during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple of metal containers and two metal bowls stacked wet nested on clean dish shelves. Cleaned equipment shall be stored in a self-draining position that allows for sir drying. Dishes moved during inspection.
3-501.16 (A)(2) and (B); Priority; Small Refrigerator under the chicken cutting table is not holding food at 41F as required: Barbacoa meat 48.5F, Queso 45F, Steak 42F. Door on the refrigerator feels almost warm to the touch. Door on the unit is closing properly. Repair is needed. Monitor food temperature. Food stored in this small refrigerator is temporarily being held on a 6-hour time holding (Time Control as a Public Health) with written procedures and labeling of each bag or pan with the time. Manager is requesting repair of the refrigerator.
1.5
55.
6-501.11; Core; Toilets seats are textured, deteriorating, not smooth. Replace toilet seats to be easily cleanable. Faucets in both toilet rooms drip constantly. Maintain physical facilities in good repair.
0.5
55.
6-501.12; Core; Wall at the 3-compartment sink is not clean with black build-up above and below the sink. Replace EcoLab chemical hoses if they cannot be effectively cleaned. Maintain attachments associated with the dispensed chemicals clean.
4-903.11(A), (B) and (D); Core; White plastic ice scoop on the wall to the left of the ice machine is dusty. Maintain utensils clean and free of dust. This ice scoop is not used and was discarded.
0.0
49.
4-601.11(B) and (C); Core; Upright refrigerators are not clean. Walk-in cooler door is soiled. Sneeze-guard clips and support system have accumulated debris. Wall-mounted glove box holders & components of the soda machine are not clean. Maintain equipment clean.
0.5
55.
6-501.12; Core; Floor in the front area such as near the hand sanitizer dispenser, at soda machine, to-go order shelving is not clean. Move equipment for thorough cleaning.
6-501.12; Core; Wall at the front handwashing sink is not clean including hard-to-clean crevices created by wall-mounted attachments and grout. Clean also food-guard components on the counter top, especially on the customer side. Maintain physical facilities clean.
4-501.114; Priority; Sanitizer is cold and mixed with cold water. Use warm water when mixing the sanitizer and provide at 75 to 120 degrees F. Sanitizer was dumped and remixed using warm water.
1.5
16.
4-601.11 (A); Priority Foundation; Stack of stored pans has a cloudy powder film or other unclean material inside. Assure pans are clean and sanitized before storing. Pans were taken to the ware washing sink for cleaning.
0.0
41.
3-304.14; Core; Wiping Cloths are stored in buckets of soapy water. Store wiping cloths in sanitizer. Buckets were replaced with sanitizer solution.
4-602.11; Core; Ice Machine is not clean with black growth accumulated inside. There is an active leak, constant drip behind the front panel. Cleaning and repair is needed.
1.5
48.
4-501.14; Core; Sanitizing compartment of the ware washing sink is not clean with grime-rim, build-up along upper surface of sink basin. Daily cleaning is needed. Clean the sink before filling with sanitizer.
0.5
49.
4-601.11(B) and (C); Core; Soda Machine is not clean to the right of the ice dispenser. Remove black build-up.
0.0
55.
6-501.12; Core; Wall and attachments at the handwashing sink are not clean. Cleaning needed of the wall, glove holder, sink faucet handle, etc. Maintain this area clean.
3-302.11; Core; Large flour tortillas on the serving line are dry and curled-up along edges, stored out of packaging from a previous day. Keep food stored in packaging or covered containers.
1.5
16.
4-602.11; Core; Tractor Beverage containers are dusty, soiled, with glue residual. Juice/beverage dispensers should be effectively cleaned each time they are empty. Soil should not accumulate on the consumer self-service dispensers.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken and Steak on the serving line are 121 degrees F prior to serving customers. Food should be maintained at 135F and hotter. Covers may be needed prior to service; before arrival of customers. Today, it appears steak was not properly reheated. Use thermometer to verify 135F is being maintained. Reheating of meats was requested.
1.5
44.
4-903.11(A), (B) and (D); Core; Wall-mounted Knife Magnet is not clean. Effective cleaning is needed to store knives in contact with clean surfaces. If the knife holder can no longer be effectively cleaned, replace it.
0.5
49.
4-601.11(B) and (C); Core; Small grill-side refrigerator is heavily soiled, not clean. Regular effective cleaning of refrigerators is needed.
0.5
55.
6-501.12; Core; Walls are soiled in several areas including at the handwashing sink, at the start of the serving line, in customer beverage area, in toilet rooms. Cleaning is needed to maintain physical facilities clean.
3-304.11; Priority; Chips piled on the prep table are piled high against the wall. The wall is glossy tiles that are considered washable. Between the glossy tiles, there is a build-up that can be wiped-off in clumps. The wall is currently a food-contact surface and must be effectively cleaned according to food code standards. Food shall only touch clean surfaces. This was addressed during today's inspection.
3-403.11; Priority; Pinto Beans 83 degrees F held in the low hot holding cabinet of the secondary preparation line. Reheat beans to 165F before moving to the pre-heated cabinet. Beans were removed from the cabinet, transferred to a pot reheated on the stove.
1.5
49.
4-601.11(B) and (C); Core; Soda Machine is not clean with black build-up surrounding & trapped behind the ice dispenser, sticker residue and additional black material on splash surfaces. Extensive cleaning is needed.
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
6-301.11; Priority Foundation; Soap is not provided for Handwashing in the women's restroom. Automatic dispenser is not functioning. Manager is repairing it upon request.
1.0
21.
3-501.16(A)(1) ; Priority; Rice 131F in the 2-door under-counter hot holding unit. Left door closure is broken & the door remains open. Repair the cabinet and hold food above 135 degrees F. Rice was taken for service during the busy meal period.
1.5
44.
4-903.11(A), (B) and (D); Core; Refrigerator Lids are stored on the floor. Store refrigerator components in a clean and protected area, off of the floor.
0.5
47.
4-501.11; Core; Hot Holding Cabinet Left Door remains open. Repair is needed. . Under counter refrigerator door also remains open. Equipment components such as doors, seals, hinges, and fasteners shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
49.
4-601.11(B) and (C); Core; Shelves inside the walk-in cooler are not clean with black microbial growth. . Exterior of the ice machine is dusty, not clean. . High Chairs available to customers are not clean with rice and debris on them. Maintain equipment in clean condition.
0.5
56.
6-303.11; Core; Light above the table with the hot holding unit underneath is not providing light. Repair needed. Light shall be provided at 50 foot candles where food is prepared.
*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. Inspection by Rena Nicole Bailey and Observed by Jennifer Moore.
