5-205.11; Priority Foundation; Observed ice inside handwashing next to soda machine in front area. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating.
0.0
16.
4-501.114; Priority; Observed chlorine dish machine with concentration of 0 ppm and sanitizer in barrel was low. Manager stated an order will be coming in today with chlorine sanitizer. Chlorine sanitizer concentration must be 50-200ppm. VR-EC will return by June 28, 2024 to verify chlorine sanitizer been obtained for dish machine.
Three compartment sink will be use to sanitize utensils and dishes
1.5
23.
3-501.17; Priority Foundation; Observed corn, rice and fish prepped/cooked previous day but not date marked. Refrigerated, ready-to-eat Time/Temperature Control for Safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods.
1.5
39.
3-305.11; Core; Observed bag of rice and onion on the floor in dry storage room. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Foods were elevated.
5-202.12; Core; Observed handwashing sinks in both restrooms, at front drink machine, and front kitchen area did not reach at least 100F after running for several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature at handwashing sinks. Repeat violation; full points taken
2.0
15.
3-302.11; Priority; Observed raw beef stored above ready-to-eat foods in two door reach-in fridge. Foods shall be stored in order of final cook temperatures. CDI-Food was rearranged during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils hanging on dusty/soiled spice/seasoning wire storage shelf in kitchen. Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination. Store clean utensils as stated above.
0.5
47.
4-501.11; Core; Observed gasket hanging at bottom door of dessert cooler. Equipment shall be maintained in state of repair. Replace gasket.
0.5
49.
4-601.11(B) and (C); Core; Improvement observed. Observed soiled/dusty spice/seasoning wire storage shelf in kitchen. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning on this surface.
2-102.12 (A); Core; Observed person in charge food protection manager certification expired August 2023. 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-Manager is schedule to take CFPM course in January 2024.
1.0
10.
5-202.12; Core; Observed handwashing sinks in both restroom, at front drink machine, front kitchen area did not reach at least 100F after running for several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature at handwashing sinks. Repeat violation; full points will be taken next time
1.0
23.
3-501.17; Priority Foundation; Observed slaw mix, breaded chicken, salsa and red/green sauces prepped/cooked on Saturday but not date marked. Refrigerated, ready-to-eat Time/Temperature Control for Safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods.
1.5
41.
3-304.14; Core; Observed a few wet wiping cloths stored on countertops in kitchen. Wet wiping cloths shall be held between uses in approved sanitizer solution. Store wet wiping cloths as stated above.
0.0
47.
4-501.11; Core; Observed gasket hanging in dessert cooler. Equipment shall be maintained in state of repair. Replace gasket.
0.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled interior of dessert cooler and bottom interior of reach-in freezer. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in kitchen and women's restroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas
5-202.12; Core; Observed handwashing sinks in restrooms and kitchen hot water temperature did not reach at least 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature at handwashing sinks.
1.0
16.
4-602.11; Core; Observed slight black residue on top interior of ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.
0.0
23.
3-501.18; Priority; Observed a container of salsa with 6/13 in reach-in fridge. Foods that are maintained at 41F or below may be held no more than 7 days. CDI- Food was discarded during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed rice, salsa, cooked meat in ziplock bags in reach-in fridge prepped/cooked previous day not date marked. Refrigerated, ready-to-eat Time/Temperature Control for Safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of dessert cooler and gasket. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning on these surfaces.
0.5
53.
6-501.18; Core; Observed soiled toilet bowl and urinal in men's restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
5-202.12; Core; Observed handwashing sinks throughout hot water temperature did not reach at least 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature at handwashing sinks.
1.0
16.
4-601.11 (A); Priority Foundation; Observed some clear food containers stored as clean with sticker residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink.
0.0
23.
3-501.18; Priority; Observed shredded beef and corn chowder with date 3/3 in reach-in fridge. Foods that are maintained at 41F or below may be held no more than 7 days. CDI- Foods were discarded during inspection.
1.5
39.
3-305.11; Core; Observed accumulation of ice on foods on top shelf of reach-in freezer. Food shall be protected from contamination by storing in a clean, dry location where it is not exposed to splash, dust, or other contamination. Relocate foods to another shelf until freezer is repaired.
1.0
47.
4-501.11; Core; Observed build-up of ice in top interior of reach-in freezer. Equipment shall be maintained in state of repair. Repair reach-in freezer.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of dessert cooler and gasket, and interior of fryer. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning in these surfaces.
3-501.18; Priority; Observed Chile relleno in bottom cooler with a date of 11/21. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Food was discarded during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed container of cooked chicken wings frozen in reach-in freezer not dated. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by putting freeze date on wings.
0.0
45.
4-903.11(A) and (C); Core; Observed toothpicks stored in two containers with food debris. Single service and single use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI-Containers were cleaned during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of dessert cooler and gasket, dusty spice/seasoning wire storage shelf and interior of fryer. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning in this area.
0.5
53.
6-501.18; Core; Observed soiled toilet and urinal in men's restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of men's toilet and urinal.
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
3-501.16 (A)(2) and (B); Priority; Observed container of cut leafy greens on prep table sitting on top of ice with temperature of 48-50F. 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 less for cold holding. CDI-by educating employee and fully submerging container in ice to cool.
0.0
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles stored near three compartment sink and chemical storage area not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Bottles were labeled.
1.0
33.
3-501.15; Core; Observed some containers of cut lettuce recently prepped with temperatures of 55-57F tightly covered in reach-in fridge. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Leave cooling foods uncovered or loosely covered for faster cooling.
0.5
35.
3-501.13 ; Priority Foundation; Observed ground beef thawing in standing water in prep sink with temperature of 77F. TCS(Time/Temperature Control for Safety) food shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI-by educating and moving ground beef to reach-in fridge.
0.5
37.
3-302.12; Core; Observed two containers of white dry seasoning in dry storage area not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label seasonings.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils and food containers stored in soiled storage containers. Cleaned equipment and utensils shall be stored in clean, dry location. Increase cleaning of storage containers.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled metal shelves, pushcart, interior of dessert cooler and gasket and reach-in freezer. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning in this area.
0.5
53.
6-501.18; Core; Observed soiled toilet and urinal in men's restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of men's toilet and urinal.
0.0
55.
6-501.12; Core; Observed dusty ceiling vents in women's restrooms and dry storage area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
5-202.12; Core; Observed majority of handwashing sinks in establishment has hot water temperature of 85-88F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust hot water temperature at handwashing sinks.
0.0
23.
3-501.17; Priority Foundation; Observed jar of salsa and corn crowder with no date in reach-in fridge. Refrigerated ready-to-eat Time/Temperature Control for Safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-by labeling items with date.
1.5
41.
3-304.14; Core; Observed wet wiping cloth stored on prep counter in kitchen. Moist wiping cloths shall be stored in approved clean sanitizer between uses. Store in wet wiping cloths in sanitizer buckets.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal shelves and dusty spice/seasoning wire storage shelf in kitchen. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning in this area.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in women's restrooms and throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have employee health policy. The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Adoption of 2017 Food Code has included the addition of Non-Typhoidal Salmonella to employee health policy as a reportable diagnosis. No points deducted and facility has been emailed updated employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomiting and diarrheal clean up plan. A food establishment shall have written procedures 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. The procedures shall address the specific actions employee must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Adoption of 2017 Food Code added the addition for food establishments to provide a written procedure for vomit and diarrheal event clean up. No points deducted and sample clean up plan was provided to manager.
0.0
23.
3-501.17; Priority Foundation; Observed beans and cut cabbage mix that were not date marked. Ready to eat TCS(Time/Temperature Control for Safety) foods prepared and held for more than 24 hours shall be marked with indicate the date or day food shall be consumed, sold or discarded. CDI-PIC labeled unmarked food.
1.5
47.
4-501.11; Core; Observed rusty wire shelving throughout kitchen and torn gasket in dessert cooler. Equipment shall be maintained in good repair and condition. Replace shelving and gasket.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled metal shelves underneath prep table. Non food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food debris, etc. Increase cleaning in this area.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in women's restrooms and throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
0.5
General Comments
Inspector:Nikia Lawrence Phone:984-233-0358 Email:Nikia.Lawrence@wakegov.com
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943 Verification required by February 21, 2020 for dish machine Follow-Up: 02/21/2020
*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. Lauren Harden 919-500-0943 Verification required by November 1, 2019 for consumer advisory. Follow-Up: 11/01/2019
*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. Lauren Harden 919-500-0943 Verification required for dish machine sanitizer by August 2, 2019 Follow-Up: 08/02/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before December 6, 2018 for date marking, cold holding and cold water at three compartment sink. Follow-Up: 12/06/2018
