6-301.14; Core - No hand washing signs were posted at one kitchen handsink and one bathroom sink...Hand washing signs that notify employees to wash their hands shall be provided at all handsinks used by food employees...Post required hand washing signs at handsinks.
0.0
33.
3-501.15; Core - Chopped chicken and hamburger were cooling in tightly covered containers in walk-in freezer...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), separating food into smaller portions, using rapid cooling equipment (freezer, etc.), using ice-water bath with frequent stirring, and/or loose covering or completely uncovering cooling food if there's no overhead contamination...CDI by uncovering cooling foods and putting on top shelf in freezer.
0.5
41.
3-304.14; Core - Wiping cloth sanitizer solution in two buckets had less than 50 ppm chlorine concentration...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Change sanitizer solutions to provide proper chlorine concentration (50-200 ppm).
0.5
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
55.
6-501.12; Core - Several ventilation hood filters were very dark and soiled...Physical facilities shall be kept clean...Increase filter cleaning frequency.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Train workers on proper use of gloves. When they leave working with assembling sandwiches, etc. with gloved hands and touch walk-in cooler handle, etc., this is a change of use or task. Before continuing with working with handling foods again, gloves must be discarded and hands washed before putting on clean gloves...OFFICE USE ONLY - RISK CATEGORY ASSESSMENT: Facility cooks/reheats and cools hamburger meat, chicken, cheese sauce, pork BBQ, chili. Recommend changing from risk category 2 to 4.
4-601.11 (A); Priority Foundation; Several stainless pans still have grease build-up on them. Please work on cleaning the inside of the stainless pans and the hand contact areas of the pans. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI- Pans sent to be re-washed.
1.5
47.
4-501.11; Core; A few storage shelves in the walk-in cooler are rusting. Please replace the rusting shelves. Equipment must be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on the outsides of all the gray trashcans in the kitchen. A lot of shoe residue on them. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
2-301.14; Priority; A male employee handled his cell phone and then when to touch sandwich buns without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was instructed on when he needs to wash his hands. The sandwich buns were placed in the trash and the employee was properly washing his hands before the end of the inspection.
2.0
10.
6-301.14; Core; There were several handwashing sinks that did not have any hand signs. There must be a sign that notifies food employees to wash their hands must be provided at all handwashing sinks used by employees. This was a general comment on the last inspection. CDI... A poster was placed at all the handwashing sinks.
0.0
16.
4-501.114; Priority; There were several sanitizer buckets that were showing no measurable chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer to ensure the correct amount is being used. CDI... The sanitizer was corrected to 100 parts per million.
1.5
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but were greasy to the touch. All Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
0.0
38.
6-501.111; Priority; There were some flies observed in the kitchen. The premises must be maintained free of insects. Take steps to eliminate the flies.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
47.
4-501.12; Core; The small cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: New permit issued on 12/29/2021. A CFPM must be provided within 210 days (7 months) of initial permit.
0.0
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
6-301.14; Core - No handwashing signs were at any handsinks in facility...A sign that notifies food employees to wash their hands shall be provided at all handsinks used by employees...Place handwashing sign at each handsink.
0.0
10.
5-205.11; Priority Foundation - One handsink was completely blocked by pallets of bread and was not accessible...Handsinks shall be accessible at all times for employee use...CDI by moving pallets of bread from in front of handsink.
1.0
15.
3-304.15 (A); Priority - One food worker handled raw hamburgers with double gloved hands, threw away the top layer of gloves and then touched stack of cheese slices...If used, single use gloves shall be used only for one task such as working with raw animal foods or with ready-to-eat foods, used for no other purposes, and discarded when damaged or soiled...CDI by having worker discard all gloves on hands and then washing hands.
1.5
18.
3-401.11; Priority Foundation - Some frozen raw chicken nuggets were cooked to an internal temperature of 61-87F before placed in hot holding area...Raw chicken shall be cooked to an internal temperature of 165F or above for 15 seconds...CDI by continuing to cook nuggets to proper temperature.
1.5
33.
3-501.15; Priority Foundation - Chopped cooked hamburger was cooling in covered, stacked containers with about 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), rapid cooling equipment (freezer, cooler), using ice-water bath with constant stirring, arranging in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - A few food squirt bottles were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by placing wiping cloths in approved sanitizer.
0.5
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cup stacks in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-205.10; Core - When ice bin lids on a few soda dispensing stations are open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Some stickers and sticky residues were on food container exteriors...Nonfood contact surfaces shall be maintained clean...Remove stickers/residues from container exteriors.
0.0
56.
6-305.11; Core - Observed employees' jackets and other personal belongings stored above food items in dry storage...Lockers or other suitable facilities shall be provided for orderly storage of employees' clothing and other possessions...Store employees' items as stated above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...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
