3-304.14; Core; Observed multiple cloths being stored on counters throughout.- Cloths in use for wiping surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration.- Please keep cloths stored in sanitizer.
5-202.12; Core - At men's bathroom handsink, tempered water did not exceed 85-86F...Hot water of at least 100F shall be provided at each handsink...Increase tempered water to at least 100F.
1.0
16.
4-601.11 (A); Priority Foundation - A lemon hand slicer and a few black chicken tubs and their lids were soiled but being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
0.0
21.
3-501.16(A)(1); Priority - A few areas in beans and mashed potatoes on steam table were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by thoroughly stirring food for uniform proper temperature.
0.0
41.
3-304.14; Core - Bucket of sanitizer was stored above disposable cups...Wiping cloth sanitizer shall be stored to prevent contamination of clean equipment and disposable food/beverage containers...CDI by properly storing sanitizer bucket.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet, and ice bucket was stored with water ponding at bottom (not inverted)...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean containers and invert them and ice bucket so they completely air dry.
0.5
45.
4-903.11(A) and (C); Core - Disposable cups and lids were stored in soiled containers, and stack of cups was unprotected...Single service disposal food/beverage containers shall be protected from contamination...Clean the soiled storage containers, and keep cups in approved dispenser or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some dry storage and reach-in freezer wire shelves were peeling and/or rusty and others were bent or damaged. Reach-in freezer fan guard was missing...Food service equipment shall be maintained in good repair...Replace damaged/missing items above with similar approved equipment.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled areas above food hot holding area near drive through, some shelving, dunnage racks, interior bottoms of fryers (grease build-up), metal cabinets under ice bins, and undersides of chicken breading tables. Some black tubs and lids had soiled exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Men's bathroom urinal was soiled...Plumbing fixtures such as urinals and toilets shall be kept clean...Increase urinal cleaning frequency.
0.0
55.
6-501.11; Core - Grout between many floor tiles was missing, and some holes were in walls. Walk-in cooler had burned out light fixture. Walk-in freezer had large build-up on wall near door interior (air leak and/or door frame heated strip not working?). Drain pipe under one sink was leaking...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures above.
0.5
55.
6-501.12; Core - Ceiling tiles, stripping between tiles, and light shields were soiled or discolored in kitchen and walk-in cooler...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Many vinyl chair seats in dining area were cracked and damaged. Replace damaged chair seats...>>>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
3-401.11; Priority - Some bone-in breaded chicken and chicken supremes were not cooked adequately (see temperature chart)...Chicken shall be cooked to 165F throughout entire product for 15 seconds...CDI by properly cooking chicken.
1.5
21.
3-501.16(A)(1); Priority - Some Bo Rounds potatoes (not on time control0 were below 135F (see temperature chart)...After properly reheating or cooking, TCS* foods shall be maintained at 135F or above...CDI by discarding Bo Rounds.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Properly refrigerate cold TCS* foods...Not corrected during inspection.
1.5
24.
3-501.19; Priority Foundation - Containers of cut lettuce, tomatoes and cheese and Bo Chicken fillets on time control were not labeled with time...TCS* foods on approved time as a public health control shall be time marked as stated in approved procedures...CDI by time marking above foods.
1.5
33.
4-301.11; Priority Foundation - Main walk-in cooler was not working properly to maintain TCS* foods at 41F or less...Equipment for cold holding food shall be sufficient in capacity to provide properly food temperatures...Provide maintenance for cooler so it maintains TCS* foods at 41F or less...Not corrected during inspection.
0.5
39.
3-305.11; Core - Storage containers with individually sealed sauces and condiments had large amount of water at the bottom of containers (from cleaning activities?)...Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination...Do not store condiment storage containers where they can be contaminated from cleaning activities, etc. Discard contaminated sauces/condiments.
1.0
41.
3-304.14; Core - A few soiled wiping cloths on counters were not in sanitizer solution, and a chlorine sanitizer in a few buckets was less than 50 ppm....Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet, and ice bucket was stored with water ponding at bottom...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean containers and invert them and ice bucket so they completely air dry.
0.0
47.
4-501.11; Core - Some wire shelves were peeling and others were bent or damaged. Reach-in freezer fan guard was missing...Food service equipment shall be maintained in good repair...Replace damaged/missing items above with similar approved equipment.
0.5
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, 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 - Observed soiled time tracking monitors, some shelving, racks where biscuit pans are stored, walk-in cooler/freezer door handles, dunnage racks, metal cabinets under ice bins, and undersides of chicken breading tables. Many biscuit pans had black carbon build-up on exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above. Remove carbon build-up from pans or replace pans.
0.5
54.
5-501.111; Core - Trash and recycling dumpsters were cracked/rusted through (leachate observed under and around trash dumpster)...Trash and recycling receptacles shall be kept in good repair...Replace receptacles with ones that are in good repair.
0.5
55.
6-501.11; Core - Several floor tiles were missing/damaged and grout was missing between many tiles, and some holes were in walls. Some ceiling light fixtures were burned...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures above.
0.5
55.
6-501.12; Core - Ceiling tiles, vent grates/covers, and light shields were soiled/dusty in kitchen and bathrooms...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-202.11; Core - Some ceiling light fixtures were not shielded...Where food and clean equipment and utensils are exposed, light fixtures shall be shielded...Effectively shield light fixtures.
0.0
General Comments
Ana Ramos, CFPM Exp. 10-25-2022...DISCUSSION: After workers handle raw meats (even if they are frozen) with gloved hands, gloves shall be discarded and hands washed before handling/touching anything else in kitchen...TCS*: Time-temperature control for safety foods...Verification visit to be made on Friday, 7-29-2022 to evaluate completion of Items #22 and 33 on this report...>>>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 Follow-Up: 08/05/2022
3-501.16(A)(1); Priority - Country ham and mashed potatoes (not on time control) were below 135F in some parts of food...After properly reheating or cooking, hot TCS* foods shall be kept at 135F throughout entire product...CDI by voluntarily discarding products at incorrect temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Raw chicken pieces on main chicken breading station were at 48F (no active breading taking place)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating chicken.
0.0
41.
3-304.14; Core - A few moist wiping cloths in kitchen were not in sanitizer solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Keep wiping cloths in approved sanitizer when not in use OR in soiled laundry area.
0.0
47.
4-501.11; Core - Some wire shelves were peeling and others were bent or damaged. Reach-in freezer fan guard was missing...Food service equipment shall be maintained in good repair...Replace damaged/missing items above with similar approved equipment.
0.5
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, 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
47.
4-101.19; Core - Some cardboard was lining wire shelves...Equipment nonfood contact surfaces exposed to splash or spillage shall be made of nonabsorbent and smooth material...Remove cardboard lining from shelves. Consider using vinyl liners instead since they are nonabsorbent and easy to clean.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled time tracking monitors, some shelving, dunnage racks, metal cabinets under ice bins, and undersides of chicken breading tables...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Observed soiled bathroom toilets and men's urinal...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.111; Core - Trash dumpster lids were cracked, and trash and recycling dumpsters are cracked/rusted through...Trash and recycling receptacles shall be kept in good repair...Replace receptacles with ones that are in good repair.
0.5
55.
6-501.11; Core - Some floor tiles were missing/damaged and grout was missing between many tiles, and some holes were in walls. One ceiling light shield was damaged. Several dining room chair seat cushions were cracked and damaged...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures above.
0.5
55.
6-501.12; Core - Ceiling tiles, vent grates/covers, and light shields were soiled/dusty in kitchen and bathrooms...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-304.11; Core - Smoke/steam from frying/cooking activities under main ventilation hood was entering the kitchen area (smoke not all going up into hood)...To keep rooms free of excessive steam, vapors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided...Provide check up and maintenance on vent hood system to ensure it adequately keeps kitchen free of excessive smoke and fumes.
0.5
56.
6-303.11; Core - Lighting in drive-through and adjacent areas was somewhat dim...Lighting of at least 50 foot-candles shall be provided on food preparation surfaces...Increase lighting to proper illumination stated above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Ana Ramos, Exp. 10/25/2022...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit will be made on Wednesday, August 4, 2021 to evaluate correction of Item #20 on this report. Follow-Up: 08/04/2021
*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* 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.
*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.
Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Uncovered container/tray of country ham and chicken breast inside of the reach-in freezer. Foods must be covered during storage to help prevent outside contamination.
1.5
11.
Debris found on top of a bus tub, lid, and metal container, in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Make sure that multi-use items are thoroughly cleaned and sanitized.
0.0
17.
Raw chicken was holding at 58F inside of the walk-in cooler. The raw chicken was previously stored on the prep line before being moved into the walk-in cooler. Potentially hazardous foods are to be cold held at or below 45F. Work on limiting the time that the raw chicken is out at room temperature. If chicken is out for a long period of time, may want to cook all as a corrective action or prevent having raw chicken above 45F. Chicken was voluntarily cooked off.
2.0
36.
Replace the dented metal trim paneling for the walk-in freezer doorway. Replace the cracked piece on the walk-in freezer door. Replace the cracked containers and damaged metal lids in the facility. Loose metal piece on the flat top small grill. Replace the torn flaps for the sliding door cooler, on the front line. Must be in good repair.
0.5
40.
Clean the shelving inside of the walk-in coolers. Clean the ice build-up around the walk-in freezer door. Clean the build-up underneath the front part of the biscuit holding window. Clean the build-up in between the fryers. Clean the ice build-up, trim and outer doorway of the reach-in freezer. Routine detailed cleaning is needed for keeping facility easier to maintain, in reference to the cleanliness aspect.
0.5
43.
Tighten the loose toilet seat in the ladies restroom. Same toilet, in the ladies restroom, was leaking when flushed. Must be in good repair.
0.0
45.
Re-grout the flooring in different parts of the food establishment. (Work order on the replacement of the cracked bottom wall tiles.)
0.5
46.
Replace the blown light bulbs in the serving and hot holding windows. Replace the blown light bulbs on the cook and prep lines. There were a set of light bulbs, above the biscuit prep table, that were not shielded. Lighting, above food storage and utensil washing areas, must be shielded or shatterproof. Clean the dust build-up on the ventilation units and light shields in the food establishment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Breaded chicken fillets and steak fillets were hot holding below 135F on the prep line. Potentially hazardous foods must be hot held at or above 135F. Foods were voluntarily discarded. Suggestion was made of not stacking foods, on the prep line, vertically. They will have a difficult time maintaining the required hot holding temperatures.
2.0
18.
Sliced tomatoes and sliced american cheese went over the time approved for TILT by ten minutes. Foods must be discarded when the time has expired for keeping the TILT product on line for service.
0.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Clean containers are to air-dry by either cross stacking or separation.
0.0
36.
Replace the torn gasket on the walk-in freezer door. Replace the torn flap for the sliding door cooler, on the front line. Doorway trim, for the walk-in freezer, will need to be replaced due to it being dented from clean ice build-up off of it. Replace the damaged metal containers that are dented and damaged on the corners.
0.5
40.
Clean the burnt food debris and build-up underneath the heat lamp. Clean the ice build-up around the walk-in freezer door. Clean the inside of the mechanical door for the fryers. Clean the ice build-up inside of the reach-in cooler. Clean the shelving, holding the flour, inside of the first walk-in cooler.
0.5
44.
The sliding door, for the outside dumpster, was not closed while not being in use. Keep sliding door closed for the outside dumpster when not in use. (General comment on previous inspection.)
0.5
45.
Re-grout the flooring in different parts of the food preparation areas. Cracked floor tiles located at the corner of the utensil washing area. Must be in good repair.
0.5
46.
Replace the blown light bulbs in the serving and hot holding windows. Replace the blown light bulb in the hood system. Clean the ventilation and light shield build-up located in the take-out area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Uncovered foods were found inside of the walk-in freezer and cooler. Keep a lid on top of the uncovered containers of food and make sure pastries are kept covered if still stored in its box. Foods must be protected during storage.
1.5
16.
Two breaded chicken fillets were holding below 135F. Potentially hazardous foods must be hot held at or above 135F. Foods were voluntarily discarded. Made suggestion of not stacking the foods, on the hot holding line, vertically. They will have a difficult time maintaining the required hot holding temperatures.
0.0
33.
Prep knife was stored in between two prep tables. In-use utensils need to be stored on/in clean surfaces.
0.5
36.
Replace the torn gaskets on the walk-in freezer door and ice machine door. Repair or replace the door, for the end fryer. Continue to have maintenance workers check on the doorway for the walk-in freezer. There is a lot of ice build-up in that area. Repair loose baseboard at the outside of the walk-in coolers.
0.5
40.
Clean the build-up underneath the heat lamps. Clean the ice build-up around the walk-in cooler door. Clean the inside of the reach-in freezer and its gaskets. Clean the shelving for the first walk-in cooler door.
0.5
44.
Keep sliding door closed for the outside dumpster when not in use.
0.0
45.
Re-grout the flooring in different parts of the food preparation areas. Cracked floor tiles located at the corner of the utensil washing area. Loose wall paneling behind the cooking equipment. Must be in good repair.
0.5
46.
Replace the blown light bulbs in the serving and hot holding windows. Clean the ventilation build-up found in ladies restroom. Need electrician to check the lighting above the ice machine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Personal drinks were stored on top of the container, designated for personal food storage. Talked to manager about keeping beverages inside of the container instead of on top. Storing the beverages on top of the container does not help prevent the contamination of the foods that the drinks are stored above.
0.0
3.
An employee was washing multi-use items, at the utensil washing sink, and went to the reach-in freezer & fryer to drop some chicken for an order. Employee still have soap residue on his hand and forearms. Hands must be washed whenever going from washing multi-use items to handling food.
2.0
5.
Saw an employee using the handwashing sink to rinse out a cleaning cloth. Make sure that handwashing sinks are used for handwashing only. They are not prep sinks or utensil washing sinks.
0.0
36.
Replace the torn gasket on the walk-in freezer door. Need the right screws to be used on the handle of the reach-in cooler door, for the biscuit prepping area. The gasket around the reach-in cooler door, for the biscuit prepping area, was not fitting properly. There was a torn/peeling rack inside of both walk-in coolers. Have those racks replaced. (Check on the walk-in freezer door to ensure it is installed properly. Seems like the door does not close all the way.) (Ice build-up underneath the condenser, for the walk-in freezer. Work order in place to have issue addressed.)
0.5
40.
Clean the build-up around the knobs, fixtures, and sides of the biscuit ovens. Build-up found on the rack that is accessible through the reach-in cooler door, for the biscuit prep area.
0.5
43.
Repair the handwashing sink, in the men's restroom, that needs to be re-caulked and secured firmly to the wall. Deterioration found on parts of the hand sink for the women's restroom. Must be in good repair.
1.0
45.
Re-grout the flooring in front of the walk-in chicken cooler door. Replace the 2 cracked baseboards at the corner of utensil washing area.
0.0
46.
Replace the blown light bulbs in the serving and hot holding windows. Clean the ventilation build-up found in both restrooms. The lighting, above the prep sink, was low and below 50 ft candles. Increase lighting or add additional lighting in order to meet the lighting requirements.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Saw an employee using the handwashing sink to water a steel wool sponge for cleaning purposed. Make sure that handwashing sinks are used for handwashing only. They are not prep sinks or utensil washing sinks.
0.0
11.
Pink build-up found on the inside of the ice machine in the back storage area. Food contact surfaces must be cleaned and sanitized. Routinely clean the build-up inside of the ice machine.
1.5
33.
Handle of scoop was touching the rice during storage. Keep the handle of the scoop pointed away from food during storage.
0.0
36.
Replace the torn gasket on the walk-in freezer door. Get rid of the old prep table with the rust build-up at the bottom shelf.
0.0
40.
Clean the build-up on the outside of the ice dispenser, in the take-out area. Clean the food debris inside of the reach-in cooler on the cook line. Clean the build-up on the ceilings inside of the walk-in coolers.
0.5
43.
The handwashing sink, in the kitchen, has a continuous drip from faucet and the hot water is turned off while not in use to help prevent the dripping. Repair the handwashing sink in the men`s restroom that needs to be re-caulked and secured firmly to the wall.
1.0
44.
The sliding door, for the outside dumpster, was left open while not in use. Keep the sliding door closed when not in use to help prevent waste from leaking out or pest from getting inside.
0.0
45.
Strip, clean, and re-caulk the open space in the tiles on the wall, above the cooked food storage area for the take-out area.
0.5
46.
Replace the blown light bulbs in the serving and hot holding windows. Repair the light areas, under the hood system that are not working properly. Clean the ventilation build-up above the prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found a little ice accumulation on boxes of food in walk-in freezer under condenser. Remove ice from these boxes and place pans under drips until leaks can be fixed (and ice does not accumulate on boxes below).
0.0
34.
Found many food containers and pans being stacked while wet. Also in walk-in cooler, found water in orange salad spinner. Completely air dry these items before stacking them.
1.0
35.
Found unprotected paper cups. Keep them in their original plastic sleeve with plastic pulled up to rims of top cup on stack OR keep cups in approved covered (on top) cup dispenser...Found sausage patties above plastic jug caps in walk-in freezer. Store raw meats below ready-to-eat foods and food/beverage contact items.
0.0
36.
Replace or repair the damaged gasket on the walk-in storage room so this surface is smooth and easily cleanable...Replace the missing handle on the door of far left fryer. Repair the fryer doors so they do swing open and stay open...Remove the damaged caulking on left side of tea making sink and maintain this area clean...Discard damaged/cracked food containers and lids and replace as necessary...Replace the damaged door gasket on walk-in freezer...Replace the missing or damaged caulk in ventilation hood...Resecure the loose door gasket on small biscuit side door to walk-in cooler...Re-solder the cracks on the metal interior insert of chicken breading table...Replace caulk in cracks in counters near drive-through area so these areas are smooth and easily cleanable and cannot retain crumbs, dust, etc...Replace the missing insulation on copper piping in main walk-in cooler.
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas and counters--interiors of midding rinsing and sanitizing sinks, left "clean side" drain board and undersides of 3-compartment sink--interiors of metal cabinets under soda fountains areas and front service areas (especially in corners)--dunnage racks and wire shelving above 3-compartment sink--areas above front steam table (near lights)--exteriors of bakery ovens, including cords (very dusty)--interior back areas of fryers--handles on kitchen trash cans...Remove the ice accumulation on door and door frame of walk-in freezer--interior of food prep sink--long raw chicken rack in chicken walk-in cooler.
0.5
44.
Remove the excess grease from exteriors of grease dumpster and its lid...Replace the damaged/bent cover on top of garbage dumpster.
0.5
46.
Replace the missing end caps on lights in dry storage "walk-in" unit and in front see-thru refrigerator OR consider providing shatterproof fluorescent bulbs in these units...Effectively shield the unprotected light fixtures in walk-in meat cooler OR shatterproof bulbs may be used...Today, the lighting in walk-in freezer was 2.5 to 9.5 ft-candles. Provide at least 10 ft-candles of shielded light in this unit...The lighting above the dishwashing area was 37 to 41 ft-candles in many places. The lighting above cooking area and food preparation and service areas was 19 to 45 ft-candles in several places. The lighting above ice machine was 33 ft-candles. Provide at least 50 ft-candles of shielded light in these areas...Clean the dusty ventilation hood and filter above biscuit ovens.
0.5
47.
In inside walk-in storage unit and in outside storage room by dumpsters, found many items on floor. Elevate all items above the floor 6 to 12 inches using approved shelving. Remove from these areas all items that are not used.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found sausage patties above bags of ice and plastic jug caps in walk-in freezer. Store raw meats below ready-to-eat foods and food/beverage contact items.
0.0
34.
Found several food containers and bowls being stacked while wet. Completely air dry these items before stacking them...Found knives used at prep line being stored in ice used to cool foods. Do not store knives in this manner to prevent contamination of knives.
0.5
36.
Replace or repair the damaged gasket on the walk-in storage room so this surface is smooth and easily cleanable...Replace the missing handle on the door of far left fryer. Repair the fryer doors so they do swing open and stay open...Remove the damaged caulking on left side of tea making sink and maintain this area clean...Discard damaged/cracked food containers and replace as necessary...Replace the damaged door gasket on walk-in freezer...Replace the peeling and damaged shelving in walk-in cooler and in dry storage with similar shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the missing or damaged caulk in ventilation hood...Remove the excessive carbon build-up from exteriors of biscuit pans...Remove the stickers and sticky residue from exteriors of food containers...Remove the tape from interior of metal cabinet door in customer dining area...Replace the damaged/missing caulk behind 3-compartment sink...Repair the leak in pipe under dining area ice dispenser.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas and counters--interiors of midding rinsing and sanitizing sinks of 3-compartment sink--backsides of handles on doors and equipment--interiors of metal cabinets under soda fountains areas and in front customer dining area--pipes under ice dispenser in dining area--dunnage racks--areas above front steam table (near lights)--exteriors of bakery ovens, including cords (very dusty)--interior back areas of fryers--handles on kitchen trash cans...Remove the ice accumulation on door and door frame of walk-in freezer.
0.5
44.
Remove the old grease dumpster frame from grease dumpster area (noted a large grease accumulation on this frame).
0.0
45.
Remove the cardboard from under wheel of freezer to left of chicken breading area...Properly grout the floor corner of dry storage area where there is a deep groove in floor.
0.0
46.
Replace the missing end caps on lights in dry storage "walk-in" unit and in front see-thru refrigerator OR consider providing shatterproof fluorescent bulbs in these units...Effectively shield the unprotected light fixtures in walk-in meat cooler OR shatterproof bulbs may be used...The lighting in walk-in freezer was 3 to 6 ft-candles. Provide at least 10 ft-candles of shielded light in this unit...The lighting above the dishwashing area was 35 to 41 ft-candles in many places. The lighting above cooking area and main food preparation area was 20 to 35 ft-candles in several places. Provide at least 50 ft-candles of shielded light in these areas...Clean the dusty ventilation hood and filter above biscuit ovens.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found a large amount of debris "build-up" inside one tea urn nozzle by drive-thru area. Thoroughly clean and sanitize all tea nozzles daily. (corrected during inspection)
0.0
25.
Metal stemmed thermometer used to check food temperatures was reading 25F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees F. (calibrate on a daily basis to ensure accuracy)
0.5
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking...Found ice scoop handles touching ice in ice bins. Store these scoops with handles up and out of ice.
0.5
36.
Remove the paper liners from containers of plastic beverage lids since these liners are absorbent and not easily cleanable...Remove stickers from legs on dry storage shelving...Replace or repair the damaged gasket on the walk-in storage room so this surface is smooth and easily cleanable...Replace the missing handle on the door of far left fryer...Replace the damaged caulking beside tea making sink...Replace the loose metal side panel on one bakery oven...Replace the badly bent wire shelving in walk-in freezer with similar shelving...Replace the damaged or missing cooler door "strips"...Discard damaged food container lids and replace as necessary...Replace the damaged door gasket on walk-in freezer...
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas, counters, and sink drainboards, including rolled edges--interiors of metal cabinets under soda fountains areas--dunnage racks--areas above front steam table (near lights)...wire shelving in walk-in coolers--undersides of wooden customer trash area (including around metal rings)--exteriors of bakery ovens, including cords--exterior surfaces and handles on kitchen trash cans--condenser fan guards in walk-in units...Remove the ice crystals that have formed on shelving in walk-in freezer.
0.5
45.
Remove the damaged (mildewed) caulking to right of tea making sink and above 3-compartment sink and replace caulking. Ensure it is smooth and easily cleanable...Replace the missing grout between floor tiles throughout kitchen and in walk-in cooler...Clean the soiled floor under ice machine (remove all debris and trash accumulated around floor drain)...Clean the soiled door surfaces leading into men`s and women`s bathroosm.
0.5
46.
The lighting is very dim in walk-in freezer, the "walk-in" storage room and in back storage areas. Ensure there is at least 10 ft-candles of shielded light in all walk-in units and storage areas. Replace burned out light bulbs where necessary to provide the proper light intensity...Effectively shield the unprotected light fixtures in walk-in meat cooler OR shatterproof bulbs may be used...Clean the soiled light fixture covers in main walk-in cooler...Replace the peeling light bulb above the front steam table area (use a similar shatter-proof bulb to replace).
0.5
47.
In outside storage room and in "walk-in" storage room in restaurant, store items above the floor 6 to 12 inches to facilitate floor cleaning. Remove all items from storage areas that are not used in the restaurant operation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The chlorine sanitizer in two wiping cloth buckets was less than 50 ppm. It shall be at least 50 ppm but should not exceed 200 ppm.
1.5
18.
Chicken supreme strips (on approved time control) were not marked with time taken out of temperature control and discard time. All foods on approved time control must be properly marked according to the approved documentation from the NC Department of Environment and Natural Resources and the stated procedures must be followed. (Chicken strips were discarded on site)...Remember that when the discard time comes up, food must be discarded and a new clean and sanitized pan must be used for fresh product and the fresh product must be marked accordingly with proper times. Do not add fresh product to old product in pan.
1.5
26.
Properly label containers of flour.
0.0
36.
Remove the paper liners from containers of plastic beverage lids since these liners are absorbent and not easily cleanable...Remove stickers from exteriors of storage containers...Replace or repair the damaged gasket on the walk-in storage room so this surface is smooth and easily cleanable...Replace the missing handle on the door of far left fryer...Replace (or properly repair, if possible) the badly cracked and damaged stainless steel sandwich holders at serving area...Replace the damaged or missing caulking in ventilation hood, the cracks on counter near drive through area and beside tea making sink area...Replace the loose metal side panel on one bakery oven...Replace the cracked ice buckets...In dry storage, remove cardboard from under oil draining equipment on shelving. Consider using pans under this equipment instead...Replace the badly bent wire shelving in walk-in freezer with similar shelving.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas, counters, and sink drainboards, including rolled edges--interiors of metal cabinets under soda fountains areas--dunnage racks--top shelves above steam tables and other service areas--wire shelving in walk-in coolers and in dry storage--undersides of wooden customer trash area (including around metal rings)--exteriors of bakery ovens, including cords--sink faucets--backsides of door handles on walk-in units--handles on trash cans.
0.5
46.
Replace the burned out light bulb under ventilation hood...Clean the soiled light globes covering light bulbs under this hood. Ensure there is at least 50 ft-candles of shielded light at food preparation surfaces under hood...Clean the soiled ventilation screen above biscuit ovens...Clean the dusty ceiling vents in kitchen and in bathrooms...Replace the burned out bulb in outside storage room by dumpster area.
0.5
47.
In dry storage unit and in outside storage room, store items above the floor 6 to 12 inches using approved shelving. Remove all items from storage areas that are not used in the restaurant operation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace the damaged/cracked large plastic bowl...Replace the damaged and loose gasket on door to walk-in cooler at biscuit area...Replace the cracked door gaskets on chicken walk-in cooler and walk-in freezer...Repair the damaged doors on reach-in freezer so that they close easily. Replace the damaged black handle on one of these doors...Replace the damaged gasket on ice machine door...Remove the protective plastic from exteriors of equipment...Replace the damaged/missing caulk in ventilation hood above cooking line, in counter cracks and by sink areas. Ensure this caulk is smooth and easily cleanable when replaced...Re-attach the loose panels on walk-in cooler doors.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas, counters, and some sink drainboards--interiors of metal cabinets under soda fountains areas--dunnage racks--above steam tables and other hot holding areas--wheels and castors on cooking line equipment (large build-up of grease observed in these areas)--interiors metal cabinets of customer trash disposal areas--undersides of wooden customer trash area (including around metal rings)--underside of ice dispensing unit at customer service counter--exteriors of bakery ovens, including hoses and cords in back
0.5
46.
Replace the missing end caps on fluorescent bulbs in chicken walk-in cooler...Replace the damaged light shield in dry storage walk-in unit...Replace the burned out light bulb under ventilation hood. (Ensure there is at least 50 ft-candles of shielded light on all cooking surfaces and food preparation and dishwashing areas)...In walk-in freezer, the lighting is very dim. Provide at least 10 ft-candles of shielded light in this unit...Clean the dusty ceiling vent grates in both bathrooms and throughout the kitchen and storage areas.
0.5
47.
In dry storage walk-in unit, store all items above the floor 6 to 12 inches using approved shelving. Remove all items from this area that are not used in the restaurant operation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace damaged/cracked plastic food containers...Replace the damaged and loose gasket on door to walk-in cooler at biscuit area...Replace the cracked door gasket on chicken walk-in cooler...Repair the damaged doors on reach-in freezer so that they close easily. Replace the damaged black handle on one of these doors...Remove the clear tape from the plastic condiment baskets since the tape is not easily cleanable...Repair the leaking faucets throughout the facility.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation areas and counters, sink drainboards, interior of sanitizing sink of 3-compartment sink and left drainboard, interiors of metal cabinets under soda fountains, dunnage racks, shelving in walk-in cooler and in drive-through areas, above steam tables and other hot holding areas, trash can exteriors, some dry storage shelving, backsides/undersides of equipment door handles, backside interiors of fryers, some condiment holders near drive-through area.
0.5
42.
Ensure the outside water faucet (where hose is attached) by dumpsters and spray nozzle at 3-compartment sink have approved back-flow prevention devices.
0.0
45.
Replace the missing grout/caulk along the far wall/floor juncture in chicken walk-in cooler.
0.5
46.
Replace the missing end caps on fluorescent bulbs in chicken walk-in cooler...Replace the burned out light bulb under ventilation hood. (Ensure there is at least 50 ft-candles of shielded light on all cooking surfaces and food preparation and dishwashing areas...Clean all soiled glass globes shielding light bulbs under vent hood...Clean the soiled hood filter above biscuit ovens...Clean the dusty ceiling vent grates in both bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed food worker scoop ice with paper cup. Use only approved ice scoops for dispensing ice--do not use cups.
0.0
17.
Found many potentially hazardous foods (cheese, potato salad, milk and liquid eggs) ranging from 52F to 58F. They shall be 45F or 135F or above. Foods mentioned above in walk-in cooler (except for milk) were discarded on site since they had been in temperature danger zone more than 4 hours.
2.0
36.
Discard cracked & badly bent metal lids, metal container, & large metal panel under sandwich hot hold area & replace as necessary. Remove duct tape from paper cup holders & replace/repair holders as needed. Repair damaged doors on fryers and reach-in freezer. Repair walk-in cooler condenser--right fan was not working at time of inspection and air temperature of unit was 54F. (Corrected on site)
0.5
40.
Clean the undersides of food preparation areas & counters, sink drainboards, some metal cabinets, refrigerator/freezer interiors & door gaskets, inside back areas of fryers, trash can exteriors, near lights above hot holding areas, dunnage racks, shelving in dry storage and walk-in cooler, & soda box dispensing racks.
0.5
45.
Replace missing grout/caulk in corners along walls near cooking line & in walk-in coolers & replace peeling caulk in vent hood. Resecure inside metal panel of left walk-in cooler door & loose bottom metal strip on outside of walk-in units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
REPLACE THE BADLY CRACKED STAINLESS STEEL COVERS ON STEAM TABLE FOODS.
1.5
15.
FOUND HANDLES OF ICE SCOOP, FLOUR SCOOP AND OTHER FOOD SCOOPS BEING STORED IN FOOD PRODUCTS. STORE THESE SCOOPS WITH HANDLES EXTENDING OUT OF THE FOOD.........FOUND LARGE ICE MACHINE SCOOP STORED IN STANDING WATER IN BLUE CONTAINER. DRAIN THIS CONTAINER FREQUENTLY.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: ABOVE HOT HOLDING/STEAM TABLE AREAS (NEAR LIGHTS)--UNDERSIDES OF SOME COUNTERS, FOOD PREPARATION TABLES (ESPECIALLY IN BISCUIT MAKING AREA), AND IN CUSTOMER SERVICE TRASH DISPOSAL AREAS--UNDERSIDES OF SINK DRAINBOARDS--SOME SHELVING IN DRY STORAGE WHERE OIL FILTER MOTORS ARE STORED--CABINET UNDERNEATH SODA DISPENSING AREA BEHIND COUNTER--UNDERSIDES OF ICE DISPENSING MACHINE IN CUSTOMER SERVICE AREA--REMOVE LARGE BUILD-UP OF CARBON FROM BOTTOMS OF BISCUIT PANS.......REPAIR DAMAGED GASKET ON SMALL DOOR TO WALK-IN COOLER (ON BISCUIT MAKING SIDE). REMOVE THE PLASTIC FILM FROM THE FRAME OF THIS DOOR AND CAULK WHERE NEEDED........REPAIR THE BADLY CRACKED STAINLESS STEEL CABINET NEAR DRIVE THROUGH AREA SO THAT THIS SURFACE IS SMOOTH AND EASILY CLEANABLE (PROPERLY WELD WHERE NECESSARY).........REPAIR THE FRYER DOOR THAT COMES OFF EASILY FROM ITS HINGE
1.0
24.
FOUND MANY SMALL LIVE FLIES IN THE WOMEN`S BATHROOM. RID THE PREMISES OF THESE FLIES USING METHODS APPROVED FOR FOOD SERVICE ESTABLISHMENTS.
2.0
28.
CLEAN THE SOILED TILE BASEBOARDS UNDER SHELVING IN DRY STORAGE........REGROUT THE FLOOR TILES NEAR THE ICE MACHINE, IN CAN WASH/MOP SINK, AND IN WALK-IN MEAT COOLER (AT FLOOR-WALL JUNCTURES) SO WATER DOES NOT ACCUMULATE IN THESE AREAS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (29) PROVIDE END CAPS ON THE FLUORESCENT LIGHT BULB TUBES IN WALK-IN MEAT COOLER................(32) IN OUTSIDE STORAGE ROOM BY DUMPSTERS, KEEP MAINTENANCE ITEMS OFF THE FLOOR AND ON SHELVING -- REMOVE EXCESS ITEMS NOT USED IN THE OPERATION OF THE FACILITY.........2 PTS FOR SERVSAFE.
OBSERVED THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): AMERICAN CHEESE AT 53F, SAUSAGE PATTIES AT 129-131F, FRIED CHICKEN STRIPS AT 123-127F--KEEP ALL PHFs (SUCH AS MEATS, CHICKEN, MASHED POTATOES, GRAVIES, COOKED VEGETABLES) AT 45F OR BELOW OR 140F OR ABOVE.
2.5
15.
FOUND MANY PANS AND FOOD CONTAINERS BEING STACKED WHILE WET. AIR DRY THESE ITEMS COMPLETELY BEFORE STACKING.
1.5
17.
CLEAN INSIDE THE SANITIZING (3RD COMPARTMENT) OF THE 3-COMPARTMENT SINK--BUILD-UP OF GREASE IN THIS SINK........REPLACE THE FOLLOWING DAMAGED/TORN GASKETS: ON RIGHT REACH-IN FREEZER DOOR BY CHICKEN BREADING AREA, ON ICE MACHINE DOOR, ON WALK-IN FREEZER DOOR, ON SMALL DOOR THAT OPENS INTO WALK-IN COOLER BY BISCUIT PREP AREA--SECURE THE MECHANISM TO THE LEFT OF THIS DOOR SO THAT THE DOOR SHUTS FIRMLY.
1.0
18.
THE HOT WATER AT 3-COMPARTMENT SINK DID NOT EXCEED 123F. MAINTAIN HOT WATER AT THIS SINK AT A MINIMUM OF 130F AT ALL TIMES.
2.5
28.
REMOVE BUILD-UP OF ICE ON FLOOR IN WALK-IN FREEZER........THE METAL THRESHOLD PLATE UNDER WALK-IN FREEZER DOOR IS LOOSE. SECURE THIS PLATE DOWN........THE METAL FLOORING IN OLD WALK-IN COOLER DRY STORAGE AREA IS LOOSE. SECURE DOWN THIS METAL AND APPLY CAULKING SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (5) THE THERMOMETER IN FRONT DISPLAY REFRIGERATOR WAS BROKEN--REPLACE WITH THERMOMETER THAT IS ACCURATE TO PLUS OR MINUS 3 DEGREES F.........(11) THE SANITIZER IN BUCKET USED FOR SANITIZING CUSTOMER TRAYS WAS LESS THAN 50 PPM CHLORINE. IT SHALL BE AT LEAST 50 PPM (REPLACE FREQUENTLY)........(29) THE LIGHTING IN WALK-IN FREEZER WAS AT 5 FT-CANDLES, AT 12 FT-CANDLES BY HANDSINK AND 30 FT-CANDLES UNDER COOKING LINE VENTILATION HOOD. THE MINIMUM LIGHTING SHALL BE 50 FT-CANDLES IN THE KITCHEN, COOKING AND DISHWASHING AREAS AND 10 FT-CANDLES IN THE WALK-IN COOLER/FREEZER UNITS AND STORAGE AREAS. REPLACE BURNED OUT BULB UNDER VENT HOOD.........(32) IN OUTSIDE STORAGE ROOM BY DUMPSTERS, KEEP MAINTENANCE ITEMS OFF THE FLOOR AND ON SHELVING -- REMOVE EXCESS ITEMS NOT USED IN THE OPERATION OF THE FACILITY.......KEEP TEA URNS WELL COVERED TO PREVENT THE ENTRANCE OF FLIES........OBSERVED EXCELLENT MAINTENANCE AND CLEANING PRACTICES THROUGHOUT THE FACILITY.......2 PTS FOR SERVSAFE
remove picnic table from the kitchen and have employees eat in the dining room ( no eating in the kitchen ); drinks are okay as long as they have a lid and a straw and are kept below the work surface to avoid contamination
2.5
17.
walk-in freezer floor is warped and has patches of ice; seal the junction between wall and floor in the chicken cooler ( spaces )
1.0
28.
replace wall paper in hallway to restrooms; ceiling tile support beams are starting to rust
0.5
29.
shields on light bulbs in walk-ins needs end caps; increase lighting in all food prep and dish washing areas to 50 foot candles
0.5
General Comments
GC # 31 : chemical dispenser at dish washing sink needs to be moved to the dirty dish side or it needs to be below the sanitizer basin; GC # 16 : remove liners under paper goods in serving area and clean condiment bins
CHICKEN PANS LABELED W/ TWO DIFFERENT DISCARD TIMES ON ENDS OF PANS. NEW, CLEAN PANS AND UTENSILS ARE TO BE USED WHEN FRESH CHICKEN IS PUT ON SERVING LINE.
2.5
14.
CHICKEN MARINADER IS NOT NSF OR EQUAL.
1.0
17.
WALK-IN COOLER DOORS NOT CLOSING PROPERLY, PISTONS NOT WORKING AS DESIGNED.
1.0
31.
TOXIC CLEANERS NOT TO BE STORED CLOSE TO BREADING AREA. SPRAY BOTTLE LABELED DEGREASER WITH ONLY WATER INSIDE.
