4-601.11 (A); Priority Foundation; There were some metal pans that were stored as clean but were greasy to the touch. 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.
1.5
55.
6-501.12; Core; Clean the floors near the sinks and food food prep areas. Clean the floors around the cooking area. Physical Facilities must be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that were greasy to the touch. 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.
1.5
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.
0.5
48.
4-501.19; Priority Foundation; Dishes were being washed in water with a temperature of 81F. The temperature of the wash solution in the three compartment sink must be maintained at no less than (110F). CDI... More hot water was added to the three compartment sink. The temperature of the wash compartment was 112F before the end of the inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean out the cold hold unit to remove bacon and food debris. Clean the storage shelves. Clean around the cooking equipment. Equipment must be kept free of an accumulation of Food residue, and other debris.
0.0
55.
6-501.12; Core; Clean the floor on the serving line to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean. Physical Facilities must be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean-up procedures. Food establishment shall have vomiting and diarrheal clean up procedures. REHS emailed vomiting and diarrheal clean up procedures to PIC.
0.0
24.
3-501.19; Priority Foundation; Sliced tomatoes are not time stamped that are under time as public health control. Time stamp TCS food for up to 4 hours when removed from cold holding(41F and below) when using time as public health control and then discard. The sliced tomatoes were voluntarily discarded.
1.5
39.
3-305.11; Core; Large amount of ice build up from the condenser on the buns and chicken fries in the walk-in freezer. Food shall be protected from contamination by storing food in a clean and dry location. Store food where it is not exposed to splash, dust or other contamination.
1.0
47.
4-501.11; Core; Large amount of condensation beneath the condenser in the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; The inside of the lower oven has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.115; Core; Large amount of grease build up on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.5
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Floor is dirty under the soda boxes. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
*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* 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* 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. Water at handwash sinks is slow to get up to proper temperature. Look into using booster or other methods to ensure hot water provided in a reasonable amount of time. At ice cream machine, using sanitizer container with cloth to clean milkshake blade and wipe down equipment. Do not add rag and Use this container for cleaning food contact blade only. Use separate sanitizer bucket for wiping down equipment.
*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. Follow-Up: 05/31/2018
*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.
In the walk-in cooler, the air temperature thermometer was hanging on the fan unit cover, the coldest spot in the cooler. Ambient air thermometers should be located in the warmest part of the cooler, such as near the door. The cooler has a thermometer on the outside, so a thermometer is not required but if using one inside, it should be properly located; also, make sure the thermometer being used is in good repair, the one being used during inspection was broken.
The air drying rack and the dish storage racks are rusting. Clean or replace the racks.
0.5
36.
Replace a torn gasket on a small refrigerator. The storage racks are starting to rust.
0.5
43.
The hand sink faucet in the mens room is corroding. Replace the faucet.
0.0
45.
Swepp the dry storage room.
0.0
49.
No documentation of approved training - no credit awarded.
One Servsafe certificate is more than 3 years old, and the other one does not have any classroom hours ( online class ).
Take a Servsafe class with actual classroom hours.
The inside of the ice machine has some mold build-up. Clean the ice machine. Several ladels in the dish storage area had dried residue on them. Were re-washed. Fully remove the sticker residue off the food pans.
Employees wash, rinse, and sanitize dishes, but the dishes are only splashed with sanitizer. Dishes must be submerged in sanitizer for at least 2 minutes. Have clean back-up utensils for scoops and tongs to avoid having to wash scoops in the middle of service.
1.5
18.
Locate the TILT approval letters for each one of the TILT approved foods. The letters must be kept on site and availale.
1.5
34.
Clean the ice scoop holder. The air drying racks are starting to rust.
0.0
36.
Replace a torn gasket on a small refrigerator. The storage racks are starting to rust.
0.0
40.
Clean the side of the ice machine that is facing the dish sink. Clean the condiment bins.
Attach the prep instructions that are currently attached to food prep sinks to the wall above the sink. The sinks cannot be properly sanitized if you attach folders to them, and the folders and instructions get wet and moldy.
0.0
45.
Clean or replace the moldy grout around the mop sink. Clean the floors in the paper goods storage room.
0.0
49.
No documentation of approved training - no credit awarded.
Two of the Servsafe certificates are expired. The remaining one does not have the letter showing the number of classroom hours. Contact the instructor and get a duplicate letter.
Pink build-up found on the inside of the ice machine. Build-up found on the inside portion of the ice dispenser located at the customer fountain machine area. Food contact surfaces must be cleaned and sanitized.
1.5
36.
Replace the holding trays and containers that are no longer easily cleanable and in good repair.
1.0
40.
Clean the build-up on the handles of the right faucet for the utensil washing sink. Build-up around the ice dispenser located in the customer serving area. Clean the build-up inside of the mechanical part of the fryers and in between the fryers. Gritty build-up found underneath the serving line prep table.
0.5
45.
Fill in the holes on the wall above the bun storage area. Repair or fill in the missing tile spaces on the bottom part of the wall.
0.5
46.
Clean the dust accumulation on the fan guard located in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep lids or covers over containers holding food during storage to protect from outside contamination inside of the reach-in freezer.
0.0
33.
The pair of tongs used for the frozen burger patties must be stored in a clean area or area that will not contaminate it. Maybe store in a clean container or store inside of the bag of burger patties with the handle not touching the food. Storing the tongs outside of the bag of burgers, against the ice accumulation, is not considered proper storage of an in-use utensil.
0.0
34.
Found a few multi-use containers stacked on top of each other before air-drying was complete. Containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace holding trays and containers that are no longer easily cleanable and in good repair. Torn gasket on the reach-in cooler door.
1.0
40.
Gritty build-up found underneath some of the prep tables on the line. Clean the gasket for the reach-in freezer door. Grease build-up inside mechanical area of some of the fryers.
0.5
45.
Fill in the holes on the wall beside of the office and above the burger bun storage area.
0.0
46.
Clean the dust accumulation on the vent located in the kitchen area. (General comment off of the last inspection)
0.5
49.
3 yrs expired for the ServSafe. Was not able to receive the 2 bonus points.
bag containing burgers were stored inside another bag containing burgers inside of the reach-in meat freezer on the cook line. one or two burger patties were found outside of the bags and touching the ice that had accumulated in the unit. food shall be protected during storage.
1.5
36.
replace holding trays that are not longer easily cleanable and in good repair.
0.5
40.
gritty build-up found underneath some of the prep tables on the line and across from the reach-in freezer on the line. clean the food residue and ice build-up inside of the reach-in meat freezer. clean the shelves in the dry storage area.
0.5
46.
clean the slight dust accumulation on the vents located in the kitchen area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
tomatoes are no longer allowed to be stored out at room temperature as part of time in lieu of temperature. they are now considered potentially hazardous and must be kept under temperature (45F or below). this went into effect in January 2009.
0.0
26.
grits were stored in an open bag. salt was not sealed. once opened, dry goods shall be stored in a clean container and labeled.
0.5
36.
torn gaskets on a few cooler doors. tighten utensil washing sink to the wall and then re-caulk sides.
0.5
40.
shelves holding clean utensils were gritty and not smooth. build-up inside of the bread warmer and reach-in coolers.
0.5
43.
worn caulking at the toilets in both restrooms. loose caulking at the handwashing sink by the utensil washing area. shall be in good repair.
1.0
45.
flooring was dirty underneath area where fountain drinks were stored. dirty flooring under chargrill area. open gaps in the bottom wall tiles leading to the back door; tiles were also cracked. shall be filled in and in good repair
0.5
49.
Documentation of approved training - 2 point credit awarded.
FOUND EGG PATTIES AT 98-104F IN ONE HOT HOLDING UNIT. THEY SHALL BE REHEATED TO 165F OR ABOVE AND THEN MAINTAIN AT 135F OR ABOVE. (CORRECTED ON SITE).......... KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 45F OR LESS OR 135F OR ABOVE.
2.5
15.
FOUND MANY CLEAN PANS AND OTHER UTENSILS BEING STORED ON SOILED SHELVING. CLEAN THIS SHELVING..........FOUND SEVERAL CUTTING BOARDS, TRAYS AND PANS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES OF FOOD PREPARATION TABLES AND COUNTERS--UNDERSIDES OF SINK DRAINBOARDS--SHELVING IN DRY STORAGE AREAS BY WALK-IN COOLER--SODA BOX SHELVING--SHELVING BY DRIVE-THROUGH AREAS--EXTERIORS OF METAL HOLDERS FOR TAKE-OUT CUPS--DUSTY FAN GRATE ON CONDENSER IN WALK-IN COOLER........REPLACE THE DAMAGED GASKET ON TOP LID OF REFRIGERATOR WHERE TENDER GRILL CHICKEN IS USUALLY STORED...........REMOVE THE CARBON BUILD-UP FROM EXTERIOR BOTTOMS OF BISCUIT PANS OR REPLACE THESE PANS........REMOVE THE PAPER VELCROED TO THE FRONT OF ICE MACHINE SINCE THIS SURFACE IS NOT EASILY CLEANABLE............REPLACE THE DAMAGED GASKET ON BOTTOM OF WALK-IN FREEZER DOOR.
1.0
28.
REPLACE THE DAMAGED OR MISSING CAULK IN VENTILATION HOOD ABOVE FRYERS AND BEHIND SINKS..........REPAIR/REPLACE THE DAMAGED TILES AND CAULK OR GROUT IN THE CAN WASH/MOP SINK.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (11) FOUND A LITTLE MOLD AND DEBRIS BUILD-UP IN A SODA AND TEA URN NOZZLE. THOROUGHLY CLEAN AND SANITIZE THESE NOZZLES EVERY DAY (CORRECTED ON SITE)..........2 POINTS FOR SERVSAFE.
FOUND MANY SODA NOZZLES WITH MOLD BUILD-UP INSIDE THEM. THESE SHALL BE THOROUGHLY WASHED, RINSE AND SANITIZED EVERY DAY TO KEEP MOLD FROM ACCUMULATING. (CORRECTED ON SITE)..........FOUND FOOD DEBRIS ON HAND ONION SLICER IN STORAGE. THOROUGHLY WASH, RINSE AND SANITIZE THIS SLICER BEFORE STORING IT. (CORRECTED ON SITE)
2.5
15.
FOUND SEVERAL SHEET PANS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE PANS BEFORE STACKING........ALSO FOUND CLEAN UTENSILS AND SMALL FOOD CONTAINERS BEING STORED IN A PLASTIC CONTAINER THAT WAS WET AND SOILED ON THE INSIDE BOTTOM--THIS STORAGE CONTAINER SHALL BE KEPT CLEAN AND DRY.
1.5
16.
IF CUPS ARE OVERSTACKED IN DISPENSER, COVER THE EXCESS WITH ORIGINAL PACKING SLEEVE OR DO NOT OVER STACK CUPS........FOUND SEVERAL UNPROTECTED STACKS OF CUPS ON COUNTERS. THESE SHALL BE PROTECTED WITH THEIR PLASTIC SLEEVES UP TO RIM OF TOP CUP IN STACK.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF SOME TABLES, PREPARATION COUNTERS, BOTTOM SHELVES (INCLUDING EDGES) IN KITCHEN--SHELVING IN THE DRIVE-THRU AREA--SOME CONDIMENT HOLDERS--SHELVING AND UNDERSIDES OF COUNTERS IN DINING CUSTOMER BEVERAGE SERVICE AREA, INCLUDING IN TRASH OPENINGS--INSIDE BACK AREA UNDER ONE FRYER--INSIDE AREA (ALONG SIDES) UNDERNEATH BUN WARMING UNIT--UNDERSIDES OF A FEW SINK DRAINBOARDS--GASKET ON WALK-IN COOLER DOOR (THIS GASKET IS ALSO DAMAGED AND SHALL BE REPLACED)...........REMOVE BLACK CARBON BUILD-UP FROM EXTERIORS OF BISCUIT SHEET PANS
1.0
28.
CLEAN THE SOILED FLOORING (ESPECIALLY IN CORNERS AND AROUND SHELVING LEGS) IN WALK-IN FREEZER AND DRY STORAGE AREA, INCLUDING AROUND PIPES AND OTHER EQUIPMENT.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) HALF-N-HALF WAS AT 67. KEEP IT AT 45F OR BELOW AT ALL TIMES SINCE IT MUST BE KEPT REFRIGERATED........(20) KEEP THE HANDSINK TO THE RIGHT OF 3-COMPARTMENT SINK ACCESSIBLE AT ALL TIMES. DO NOT STORE ANYTHING AROUND THIS SINK THAT WOULD BLOCK ACCESS TO IT........2 PTS FOR SERVSAFE.
OBSERVED THAT NO LID WAS COVERING THE ICE IN THE ICE BIN BY DRIVE THROUGH AREA. PROVIDE AN APPROVED LID TO KEEP ICE FROM BECOMING CONTAMINATED.
2.5
11.
CLEAN INSIDE ICE MACHINE TO REMOVE MOLD AND MILDEW BUILD-UP......REMOVE THE TAPE AND TEMPERATURE PAPER FROM THE FOOD PREPARATION TABLE BY THE BISCUIT PREPARATION AREA......OBSERVED UNCLEAN EQUIPMENT (TOMATO AND LETTUCE SLICERS)AND UTENSILS BEING STORED ON SHELVING FOR CLEAN EQUIPMENT. PROPERLY WASH, RINSE AND SANITIZE THESE ITEMS BEFORE STORING.
2.5
15.
OBSERVED SOME TOMATO TRAYS HANGING ON A HOOK NEAR A CHEMICAL DISPENSING HOSE AND IN THE SPLASH ZONE OF THE UTENSIL WASHING SINK. KEEP THESE TRAYS AND OTHER FOOD UTENSILS AWAY FROM THIS AREA TO PREVENT CONTAMINATION.
1.5
16.
IF CUPS ARE OVERSTACKED IN DISPENSER, COVER THE EXCESS WITH ORIGINAL PACKING SLEEVE OR DO NOT OVER STACK CUPS ... DO NOT REUSE CARDBOARD BOXES TO STORE SINGLE SERVICE & KEEP SINGLE SERVICE SEPARATE FROM MISCELLANEOUS ITEMS. OBSERVED CHICKEN TENDER BOXES IN A REUSED COARDBOARD CONTAINER & FRY BAGS IN AN UNCLEAN CONTAINER WITH OFFICE SUPPLIES ...
1.0
17.
- NO POINTS TAKEN; OBSERVED UNCLEAN WIRE SHELVING NEAR THE WALK-IN COOLER AND UNCLEAN AREAS (WHERE CARDBOARD SINGLE SERVICE ITEMS ARE STORED) ABOVE THE SANDWICH PREP LINE. CLEAN THESE AREAS .... REPLACE THE DAMAGED GASKET ON THE WALK-IN COOLER DOOR.
0.0
28.
REPLACE OR REPAIR THE DAMAGED CAULKING AND TILES IN THE CAN WASH.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: 7) OBSERVED TWO UNOPENED BAGS OF SUGAR IN CABINET UNDER CUSTOMER SERVICE AREA. KEEP THESE BAGS IN AN AIR-TIGHT CONTAINER THAT IS PROPERLY LABELED. 29) REPLACE THE BURNED OUT LIGHT BULB IN WALK-IN FREEZER.....2 PTS FOR SERVSAFE
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED DEBRIS BUILD-UP IN SODA FOUNTAIN AND TEA URN NOZZLES.
2.5
17.
CLEAN TOPS OF EQUIPMENT, LEDGES, ETC. WHERE DUST DEBRIS IS BUILDING UP. CLEAN FOUNTAIN DRINK DISPENERS BUTTONS. REPAIR WALK-IN REFRIGERATOR DOOR TO COMPLETELY CLOSE. IT CURRENTLY LEAVES A FINGER SIZE GAP BETWEEN GASKET AND COOLER EXTERIOR WHICH WILL ALLOW COLD AIR TO ESCAPE IF EMPLOYEE FORGETS TO PUSH DOOR CLOSED.
FOLLOW APPROVED PROCEDURES FOR USING TIME IN LIEU OF TEMPERATURE FOR STORAGE OF PHF (POTENTIALLY HAZARDOUS FOODS). EMPLOYEE REMOVED EXPIRED TIME ON ONION CONTAINER AND RE-LABELED WITHOUT CHANGING ONIONS OR CONTAINER. COPY OF TIME APPROVAL LETTER WAS LEFT WITH MANAGER FOR STAFF TRAINING.[VIOLATION OF RULE.2609(H)(I)]
2.5
11.
ICE MACHINE IS MOLDY AROUND CHUTE ICE FALLS THROUGH INTO BAY. SEVERAL DIRTY HOT HOLDING TRAYS.
2.5
General Comments
REPAIR WALK-IN REFRIGERATOR DOOR TO COMPLETELY CLOSE. IT CURRENTLY LEAVES A FINGER SIZE GAP BETWEEN GASKET AND COOLER EXTERIOR WHICH IS ALLOWING COLD AIR TO ESCAPE.
