6-501.111; Core; Observed one live roach around the handsink.- The premises shall be maintained free of insects, rodents, and other pests.- The facility was treated for pests the night prior. It is common for them to be more active right after spraying.
0.0
44.
4-903.11(A), (B) and (D); Core; Minor wet stacking of metal pans were observed.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please allow for complete air drying of dishes.
0.5
55.
6-501.11; Core; Throughout the kitchen, mainly in the main cooking area, the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/walls.
Staffing with facial hair/beards are not wearing hair coverings while performing production tasks in facility.
2-402.11; Core; (A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
43.
Spatula for panini press machine is being stored under the bottom of equipment where it is unclean.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
CDI: Spatula removed form service. Educated staff about storing in use utensils.
0.5
45.
Drink cups are extended beyond the dispensing holder allowing hands to contact mouth contact surface of the cup. Cups are being stacked in container without dispenser allowing contact with hands on the lip contact surface - Keep cups stored in plastic sleeve during dispensing to prevent hand contact of lids of the cups.
4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
CDI: Operator placed cups back into plastic sleeve for dispensing.
0.5
47.
The following equipment items observed in poor repair: Metal rack shelving in prep areas, dry storage - rusted; gasket on walk in refrigerator door disallows the door to seal and shut fully; prep refrigerators on the front and rear make line(s) are not able to hold cold hold temperature of 41F or below (front refrigerators cut off/ rear refrigerator used with ice bins); Fryer in cook line no longer working; door on rear prep refrigerator does not seal
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
1.0
48.
The wash solution temperature of the three compartment sink basin was observed at 104F.
4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf
CDI: The wash basin had hot water added to bring temperature up to 113F.
0.5
54.
The dumpster receptacle is no longer cleanable, rodent proof or self-contained: The bottom section of the receptacle is rusted/observed holes.
5-501.13; Core; Violation Codes
(A) Except as specified in par. (B) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
0.0
55.
Tile flooring, cove base throughout facility missing grout, cracked tile - poor repair.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
1.0
General Comments
Quat sanitizer - 200 ppm; Observed handwashing by all staffing during inspection. PIC has stated that renovation to correct physical facility repair to occur by March 2024.
4-903.11(A), (B) and (D); Core; Minor wet stacking of metal pans were observed.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please allow for complete air drying of dishes.
0.5
47.
4-501.11; Core; Many wire shelves (including inside reach-in refrigerator/freezer units) were rusty or peeling and/or were bent. Bent and bowed shelves were not maintaining foods 6 inches above floor.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed.
1.0
49.
4-602.13; Core; Observed soiled wire and solid metal shelving, fryer interior bottoms (grease build-up), speed racks, condiment holders, equipment door handles, refrigerator door frames.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
1.0
55.
6-501.11; Core; Throughout the kitchen, mainly in the main cooking area, the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/walls.
2-301.14; Priority - On a few occasions, observed raw chicken worker handle raw chicken with gloves hands, discard contaminated gloved and then proceed to handle clean equipment and utensils for ready-to-eat foods without washing hands...After discarding contaminated gloves, hands shall be washed When switching between working with raw food and working with ready-to-eat food and before touching clean equipment and utensils...CDI by having worker wash hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority - Grated cheese in refrigerator near cash register was 48F (air temperature was 50F, according to thermometer inside)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese and other foods in refrigerator.
1.5
28.
7-102.11; Priority Foundation - Spray bottle with red liquid inside was not labeled...Working containers of chemicals and sanitizers shall be labeled with name of product inside...CDI by labeling spray bottle.
0.0
47.
4-501.11; Core - Many wire shelves (including inside reach-in refrigerator/freezer units) were rusty or peeling and/or were bent. Bent and bowed shelves were not maintaining foods 6 inches above floor. A few refrigerator doors were uneven and did not shut and seal properly...Food service equipment shall be maintained in good repair. Equipment components such as doors, seals, and hinges shall be kept intact, tight and properly adjusted...Replace damaged/rusty shelving with similar approved shelves, and repair refrigerator doors so they shut and seal properly.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, fryer interior bottoms (grease build-up), speed racks, condiment holders, equipment door handles, refrigerator door frames...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Dining room closet (by drink fountain) faucet was dripping...Plumbing system components shall be maintained in good repair...Repair leaking faucet.
0.0
51.
5-203.14; Priority - Water supply lines of ice machines, ice tea machine, and Bunn hot water units had no approved double check valves (back flow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...Provide approved double check valves as required.
1.0
53.
6-501.18; Core - A few bathroom toilet bowls and exterior undersides and upper interior rim of men's urinal were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - Floor surfaces in fryer area were damaged, some kitchen baseboard tiles were damaged or separating, and many small holes were in walls...Physical facilities shall be maintained in good repair...Repair damaged surfaces above, and seal wall holes.
0.5
55.
6-501.12; Core - Flooring under equipment, floor/walls in dining room closet, baseboard tiles, walls under front soda dispensing counter, walls in breading areas, some ceiling panels and vent grate covers, fire suppression lines in vent hood, bathroom door sides/edges were all soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
4-204.11; Core - Many vent hood filters were missing (being cleaned at the time), and frying was taking place below...Exhaust vent hood systems and their components such as filters shall be designed to prevent grease or condensation from dripping onto food and clean equipment and utensils...Keep hood filters in place when cooking/frying takes place below.
0.0
General Comments
Verification required for Item #51 (Section 5-203.14). A visit will be made on Tuesday, January 17, 2023 to evaluate completion of this item...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
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F in front metal holders/shelves (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above...CDI by voluntarily discarding foods at incorrect temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Small and large containers of cold slaw in drive through refrigerator were at 45F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cole slaw.
1.5
36.
4-204-112; Core - Indicating thermometer in refrigerated make line bottom unit was broken...Mechanically refrigerated units shall have a thermometer located in warmest part of unit and be easily readable...CDI by providing an accurate thermometer in refrigerator.
0.5
47.
4-501.11; Core - Several wire shelves (including inside reach-in refrigerator/freezer units) were rusty or peeling and/or were bent...Food service equipment shall be maintained in good repair...Replace damaged/rusty shelving with similar approved shelves.
1.0
47.
4-502.11(A) and (C); Core - Handles on some pairs of tongs were cracked/damaged...Food service utensils shall be maintained in good repair...Replace damaged tongs.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, back parts of quesadilla press, dunnage racks, fryer interior bottoms, speed racks, condiment holders, equipment door handles, undersides of chicken breading tables, reach-in freezer/refrigerator interiors and door frames, unused/nonfunctional refrigerator interiors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Right faucet at 3-compartment sink was leaking after it was completely turned off, and faucet in dining room closet was dripping...Plumbing system components shall be maintained in good repair...Repair leaking faucets.
1.0
51.
5-203.14; Priority - Water supply lines of ice machines, ice tea machine, and Bunn hot water units had no approved double check valves (back flow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Install double check valves as required.
0.0
53.
6-501.18; Core - A few bathroom toilet bowls and upper interior rim of men's urinal were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
54.
5-501.113; Core - Top lid of one outside dumpster was open...Trash and recycling dumpsters shall have tight-fitting lids and doors...Keep lid closed when not in use.
0.0
55.
6-501.11; Core - Kitchen and walk-in baseboard tiles and wall panels were damaged or separating, and many small holes were in walls. Several ceiling panels in dining area were stained...Physical facilities shall be maintained in good repair...Repair damaged surfaces above, and seal wall holes, and replace stained ceiling tiles.
1.0
55.
6-501.12; Core - Flooring under equipment, floor/walls in dining room closet, baseboard tiles, walls under front soda dispensing counter, walls in breading areas, sink drain pipes, some ceiling panels and vent grate covers, fire suppression lines in vent hood, bathroom door sides/edges were all soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures 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
3-501.16 (A)(2) and (B); Priority - Several 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...CDI by properly refrigerating or placing ice under foods.
1.5
36.
4-204-112; Core - Indicating thermometer in refrigerated make line bottom unit was broken...Mechanically refrigerated units shall have a thermometer located in warmest part of unit and be easily readable...CDI by providing an accurate thermometer in refrigerator.
0.0
47.
4-501.11; Core - Several wire shelves (including inside reach-in refrigerator/freezer units) were rusty or peeling and/or were bent...Food service equipment shall be maintained in good repair...Replace damaged/rusty shelving with similar approved shelves.
1.0
47.
4-502.11(A) and (C); Core - Handles on some pairs of tongs were cracked/damaged...Food service utensils shall be maintained in good repair...Replace damaged tongs.
0.0
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, back parts of quesadilla press, dunnage racks, fryer exteriors, speed racks, condiment holders, equipment door handles, undersides of chicken breading tables, freezer/refrigerator door gaskets and door frames, holders for disposable eating utensils...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-203.14; Priority - Unable to determine if water supply lines of ice machines, iced tea machine, and Bunn hot water unit have approved double check valves (back flow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply lines...CDI by informing PIC of requirement. Install approved double check valves as required.
0.0
55.
6-501.11; Core - Kitchen/walk-in baseboard tiles and wall panels were damaged or separating, and many small holes were in walls. No cold water available at women's bathroom sink...Physical facilities shall be maintained in good repair...Repair damaged baseboard tiles, resecure wall panels (caulk where needed) and seal wall holes. Provide cold running water at women's bathroom sink.
0.5
55.
6-501.12; Core - Flooring in soda syrup box closets and dining room closet, baseboard tiles, walls under front soda dispensing counter, walls in breading areas, sink drain pipes, light shields, ceiling panels and vent grate covers, fire suppression lines in vent hood, bathroom and toilet stall door sides/edges were all soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures 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
3-501.16(A)(1); Priority - In hot holding cabinet, many chicken wings and fillets were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by voluntarily discarding chicken at improper temperature.
1.5
37.
3-302.12; Core - Many bottles of sauces, dressings, spice shakers, etc. 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.
1.0
45.
4-903.11(A) and (C); Core - Disposable food containers were stored on shelving or containers with food debris and crumbs...Single service disposable food containers shall be protected from contamination...Clean the soiled shelves/containers where disposable food containers are stored.
0.5
47.
4-501.11; Core - Several wire shelves were rusty or peeling and/or were bent...Food service equipment shall be maintained in good repair...Replace damaged/rusty shelving with similar approved shelves.
1.0
48.
4-603.16; Core - Observed soapy bus tubs in sanitizing sink of 3-comp sink (they were not rinsed after washing)...After washing utensils/equipment, a separate water rinse is required after washing and before sanitizing...CDI by rinsing bus tubs before placing back in sanitizing solution.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, dunnage racks, fryer exteriors, speed racks, condiment holders, equipment door handles, exterior vent slats on refrigerator...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Handsink near kitchen drive-through and women's bathroom sink faucet had no cold water, and mop sink faucet in corner dining room closet was leaking...The plumbing system and its components shall be maintained in good repair...Repair leaking faucet, and provide cold running water under pressure at sinks where needed.
0.0
51.
5-203.14; Priority - Unable to determine if water supply lines of ice machines, iced tea machine, and Bunn hot water unit have approved double check valves (back flow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply lines...CDI by informing PIC of requirement. Install approved double check valves as required.
1.0
55.
6-501.11; Core - Many small holes were in walls throughout facility. Caulk was missing in corners of ventilation hood...Physical facilities shall be maintained in good report...Seal wall holes, and replace missing caulk.
0.5
55.
6-501.12; Core - Flooring in soda syrup box closets and dining room closet, under front soda dispensing counter, sides of walk-in doors, walls in breading areas, sink drain pipes, light shields, ceiling panels and vent grate covers, bathroom door sides/edges were all soiled...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: Ensure you have an easily understandable step by step written procedure for par-cooking of chicken tenders. The currently procedure is not very clear and is missing elements such as the labeling of par-cooked product, proper storage of par-cooked product in cooler, etc.>>>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
7-102.11; Priority Foundation - One spray bottle with clear liquid inside was not labeled...Working containers of chemicals shall be clearly identified with common name of material inside...CDI by labeling bottle.
0.0
37.
3-302.12; Core - Many bottles of sauces, dressings, etc. 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.
1.0
47.
4-501.11; Core - Several wire shelves were rusty or peeling and/or were bent...Food service equipment shall be maintained in good repair...Replace damaged/rusty shelving with similar approved shelves,.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, dunnage racks, fryer exteriors, speed racks, condiment holders, equipment door handles, exteriors of food storage bins...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Women's bathroom sink faucet and mop sink faucet in corner dining room closet were leaking...The plumbing system and its components shall be maintained in good repair...Repair leaking faucets.
1.0
51.
5-203.14; Priority - Unable to determine if water supply lines of ice machines, iced tea machine, and Bunn hot water unit have approved double check valves (back flow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply lines...CDI by informing PIC of requirement. Install approved double check valves as required.
0.0
54.
5-501.16; Core - No trash can available near by at one kitchen handsink...Handsinks that use paper towels shall have a trash can near by...Place trash can near this handsink to dispose of paper towel waste.
0.0
55.
6-501.11; Core - Many small holes were in walls throughout facility. Caulk was missing in corners of ventilation hood...Physical facilities shall be maintained in good report...Seal wall holes, and replace missing caulk.
0.5
55.
6-501.12; Core - Flooring/baseboards in kitchen and walk-in units, sink drain pipes, dining room closet floor and under front soda dispensing counter, light shields, ceiling panels and vent grate covers, bathroom door sides/edges were all soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
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
2-501.11; 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
6.
2-401.11; Core - One employees' water bottle was on counter near food preparation area. Two other covered employees' beverages were on shelf above food packets...Employees shall eat and drink only in designated areas where the contamination of food and clean equipment and utensils cannot result...CDI by properly storing beverages.
0.5
21.
3-501.16(A)(1); Priority - Several popcorn chicken pieces in hot holding drawer were as low as 114F...After properly cooking or reheating, TCS* foods shall be maintained at 135F or above throughout entire product...CDI by discarding popcorn chicken.
1.5
41.
3-304.14; Core - Bucket of wiping cloth sanitizer at raw chicken prep area was very soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Replace soiled sanitizer with clean solution.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups and disposable food containers were unprotected. Plastic cup lids were stored in soiled holders....Single service disposable food/beverage containers and items shall be protected from contamination...Keep cups down inside approved dispensers and on clean surfaces or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Invert disposable containers on clean surfaces, and clean the soiled lid holders.
0.5
47.
4-501.11; Core - Several wire shelves were rusty or peeling and/or were bent. A few refrigerator gaskets were torn or warped...Food service equipment shall be maintained in good repair...Replace damaged/rusty shelving with similar approved shelves, replace damaged door gaskets.
0.5
47.
4-502.11(A) and (C); Core - A few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged containers.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving (including shelf undersides), condiment holders, exterior vent slats on refrigerated make line unit, equipment door handles, exteriors of food storage bins...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Drain on far right compartment of 3-comp sink was damaged and could not hold a large quantity of water due to leaks. Women's bathroom sink faucet was leaking, and toilet handle in men's bathroom was broken...The plumbing system and its components shall be maintained in good repair...Repair the damaged fixtures stated above.
1.0
53.
5-501.17; Core - Women's bathroom did not have a covered waste receptacle...A toilet room used by females shall be provided with a covered receptacle for sanitary disposal...CDI by placing lid on trash can in common bathroom area.
0.0
54.
5-501.115; Core - Accumulated leaves and some trash were on ground around dumpsters...Refuse/recycling dumpster enclosures shall be maintained clean...Remove leaves and trash and properly dispose of them.
0.0
55.
6-501.11; Core - Many small holes were in walls throughout facility, and some flooring by cooking equipment was damaged...Physical facilities shall be maintained in good report...Seal wall holes and repair damaged flooring.
0.5
55.
6-501.12; Core - Flooring in kitchen corners and under front soda dispensing counter, ventilation hood filters, light shields, and fire suppression lines, ceiling vent covers/grates, walk-in cooler condenser fan covers, bathroom door sides/edges were all soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Ma Concepcion, Exp. 12/23/25...DISCUSSION: Could not determine if water supply lines of ice machines, ice tea machine, and Bunn hot water unit had approved double check valves (back flow preventers). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (Section 5-203.14 of NC Food Code Manual)...>>>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...NOTE: A sign was posted showing bathrooms were closed to customers because dining area seating is closed, but customers can come into restaurant to order take out. IF CUSTOMERS CAN ENTER RESTAURANT, BATHROOMS MUST ALWAYS BE AVAILABLE FOR CUSTOMERS TO USE...DISCUSSION: Could not determine if ice machines and ice tea machine water supply lines had approved double check valves (back flow preventers). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...Verification required to evaluate completion of Item #46 (Section 4-302.14) on this report. By August 6, 2021, provide proper sanitizer test strips to check concentration of QA sanitizer used. Send photo of strips obtained to Lucy.Schrum@wakegov.com OR text a photo to 919-868-2565. Follow-Up: 08/06/2021
*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. Lauren Harden 919-500-0943 Verification required by August 28, 2020 for test strips and soap Follow-Up: 08/28/2020
*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.
*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* 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.
Focus on cleaning. 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.
There was one chicken leg(extra crispy), in the display case, that was holding in between 128-131F. Potentially hazardous foods are to be hot held at or above 135F. Chicken was voluntarily discarded.
0.0
36.
Replace the torn gaskets found on two hot holding unit doors. Must be in good repair.
0.0
40.
Clean the build-up behind the nozzles of the take-out soda fountain machine. Clean the pink build-up on the outside of the ice dispenser. Clean the build-up underneath the holding corner table, above the rice bin. Clean the build-up on the rubber pieces of the display case window.
0.5
43.
Tighten the loose toilet seats in both of the restrooms. Must be in good repair.
1.0
45.
Address the peeling ceiling located above the register. Must be in good repair.
0.0
46.
Clean the dust build-up on the vents located above the utensil washing sinks. Replace the blown light bulbs above the raw chicken prep station. Set of lights, in the dry storage area, were not working. Must be clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
16.
There was one chicken leg(extra crispy), in the display case, that was holding in between 128-131F. Potentially hazardous foods are to be hot held at or above 135F. Chicken was voluntarily discarded.
0.0
36.
Replace the torn gaskets found on two hot holding unit doors. Must be in good repair.
0.0
40.
Clean the build-up behind the nozzles of the take-out soda fountain machine. Clean the pink build-up on the outside of the ice dispenser. Clean the build-up underneath the holding corner table, above the rice bin. Clean the build-up on the rubber pieces of the display case window.
0.5
43.
Tighten the loose toilet seats in both of the restrooms. Must be in good repair.
1.0
45.
Address the peeling ceiling located above the register. Must be in good repair.
0.0
46.
Clean the dust build-up on the vents located above the utensil washing sinks. Replace the blown light bulbs above the raw chicken prep station. Set of lights, in the dry storage area, were not working. Must be clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pink build-up found on the inside of the ice dispenser, of the customer soda fountain machine. Old sticker film found on some of the containers in the clean storage areas. There were also some containers, in the clean storage areas, that had some sticky film or were not clean. Food contact surfaces are to be cleaned and sanitized.
1.5
16.
There were some pieces of original recipe and extra crispy chicken that were holding below 135F, inside of the chicken display unit. Potentially hazardous fods must be hot held at or above 135F. Temperature abused chickens were voluntarily discarded. Made suggestion of routinely rotating the chicken in order to help prevent certain pieces of chicken to be below 135F due to the chicken being close to the lifting window. The ones that were on the back row were lower, in temperature, that the front row chicken.
2.0
17.
Sliced mozzarella cheese, on the prep line, was holding 47F. Made suggestion of keeping a lid over the container or keeping inside the reach-in compartment of the cooler to help maintain cold holding temperatures.
0.0
36.
Replace the cracked sliding lids at the hot holding sides area. Torn gasket found on the walk-in freezer door. Must be in good repair. Loose door handle for the bottom chip holding unit, by the middle handwashing sink.
0.5
40.
Clean the gritty buld-up underneath the metal holding table of the back line prep station. Clean the top mechanical part/opening of the two fryers. Clean the build-up on the filter of the microwaves. Clean in between the microwaves. Clean the ice build-up on the aluminum flooring in the walk-in freezer. Clean the build-up on the aluminum wall, in the walk-in cooler, for ready to eat foods. Clean the build-up on the back of the mountain dew dispenser, for the customer self-serving fountain drink machine.
0.5
46.
Unshielded light bulb found in the hood system.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Pink build-up found on the inside of the ice dispenser, of the soda fountain machine, located at the take-out area. Build-up on the inside of the nozzles located at both soda fountain machine areas. Old sticker film found on some of the containers in the clean storage area. Clean the black build-up off of the sheet pans that are used to hold chicken. Food contact surfaces are to be cleaned and sanitized.
1.5
35.
There were single service drinking cups stored beside of the register and unprotected from outside contaminants. Keep the drinking cups stored in its plastic sleeve, up to the top cup, to help prevent outside contamination. Stack of drinking cups were extended too far and outside of the cup dispenser, in the take-out area. Lower the amount of cups in the dispenser so that it can keep the cups protected from outside contaminants.
1.0
36.
Repair the loose handles for three doors for hot holding units. Torn gaskets found on the reach-in freezer door and walk-in cooler door for cooked foods. Piece of equipment, panini type grill, had a crack on the food contact surface part.
0.5
40.
Clean the gritty build-up underneath the metal holding table, over the rice/twist/cinnamon storage. Clean the inside of the rubber pieces, inside of the hot holding cases. Clean the build-up inside of the mechanical doorways of the fryers. Clean the bottom of the reach-in freezer. Clean the holding racks, in the raw chicken walk-in cooler. Clean the build-up on the bag holder.
0.5
46.
Clean the fan guards located in the walk-in cooler for cooked foods.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were a lot of aluminum sheet pans, in the clean storage area, that had build-up on the inside and outside. Thoroughly, clean the build-up on both sides. Food contact surfaces must be cleaned and sanitized.
1.5
16.
Refried beans, steak, rice, and chicken were hot holding between 118-126F on the secondary prep unit. Potentially hazardous foods must be hot held at or above 135F. Foods were taken off of the line and put in the boiler to be reheated back to 165F.
2.0
34.
Do not store clean containers on the top arms of the shelving, in the back storage area. The arm could be dirty and soil the inside of the container that will hold food.
0.0
35.
There were single service drinking cups stored beside of the register and unprotected from outside contaminants. Keep the drinking cups stored in its plastic sleeve, up to the top cup, to help prevent outside contamination.
0.5
36.
Replace the peeling shelves found inside of the front prep cooler. Work order for the torn gasket located on the reach-in freezer door. Need repair on the secondary hot holding line that was not maintaining temperatures. Replace the worn/damaged lids and containers in the facility. Melted lid found on top of the pico de gallo, in the walk-in cooler. Check the walk-in freezer and make sure that air is not leaking inside. Door should be sealed properly.
0.5
40.
Clean the gritty build-up on the underneath the prep table, on the main prep line. Clean the build-up inside of the top chicken hot hold display. Clean the build-up on the holding racks inside of the walk-in chicken cooler. Clean the holding racks inside of the hot holding unit for chicken. Clean gritty build-up underneath the stainless steel table where the rice and cinnamon are stored. Clean the build-up on the door handle for the walk-in chicken cooler. Clean the build-up around some of the nozzles for the customer self-service soda fountain drink machine. Clean the ice build-up accumulating in the walk-in freezer.
0.5
46.
Electrical issue with the blown light bulb inside of the hot holding chicken display unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There was black build-up accumulating on the inside of the ice dispenser, located at the take-out area. Food contact surfaces are to be cleaned and sanitized.
1.5
17.
The salsa, in the individual containers, were holding in between 49-51F. Potentially hazardous foods are to be cold held at or below 45F. Salsas were discarded.
0.0
34.
Clean containers were stacked on top of eacth other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
35.
There were some single service bags and boxes that were stained or had food debris on them. Make sure that the single service items are stored and protected from outside contaminants. Some drinking cups were not stored properly in the cup dispenser. Make sure that the cups are either stored all the way in the dispenser or leave the plastic sleeve on towards the top cup.
1.0
36.
Peeling shelves found inside of the front prep cooler. Torn gaskets on the reach-in freezer and the upright freezer. Replace the rusted and peeling shelves inside of the walk-in cooler.
0.5
40.
Clean the debris underneath the holding table, in the corner, and the prep table, on the back holding line with the fried chicken. Clean the build-up on the outside of the ice dispenser, for the customer serving area. Clean the build-up on the sides of the handle for the hot holding unit, on the left.
0.5
45.
The flooring, in the facility, needs to be re-grouted in between the tiles.
0.5
46.
Check on the bulbs in the back area. Some seemed to not work properly. Bulbs did not give off a strong light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were some containers and spoons, in the clean storage area, that had food debris on them. Multi-use containers are to be thoroughly washed, rinsed, and sanitized.
1.5
17.
The salsa, in the individual containers, were holding in between 51-55F. Potentially hazardous foods are to be cold held at or below 45F.
0.0
35.
There were some single service bags and boxes that were stained or had food debris on them. Make sure that the single service items are stored and protected from outside contaminants. Some drinking cups were not stored properly in the cup dispenser. Make sure that the cups are either stored all the way in the dispenser or leave the plastic sleeve on towards the top cup.
1.0
36.
Peeling shelving found on the inside of the front prep cooler. Torn gaskets on the secondary, reach-in prep cooler and the upright freezer. Peeling and rust build-up found on the legs and racks of the storage shelves throughout the facility.
0.5
40.
Clean the food debris inside of the cubbies, holding the single service items. Clean the shelving that holds the computer screen and single service items. Gritty build-up underneath the holding table, above the dry foods. Clean the ice build-up around the doorway of the walk-in freezer. Clean the ice build-up on the flooring of the walk-in freezer.
0.5
43.
Take care of the molded ceiling, above the toilet, in the men's restroom. Must be in good repair.
1.0
45.
Clean the build-up off of the walls beside of the can washing area and upright freezer. The flooring, in the facility, needs to be re-grouted in between the tiles. Replace the peeling ceiling tiles in the facility. Fill in the holes on the wall, located above the dry food storage area.
0.5
46.
Change out the blown light bulb inside of the upright freezer. Check the ventilation unit, above the utensil washing sinks and see if peeling or dirty.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were some containers in the clean storage area that had food debris on the sides. Clean the grease build-up on the handles for some fryer baskets. Clean the food debris off of some multi-use items for the prepping process.
1.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Containers are to air-dry by either cross stacking or separation.
0.5
35.
There were some single service wraps and containers that had food debris on them. Make sure that the single service items are stored and protected from any outside contaminant.
0.5
36.
Peeling shelving found on the inside of the front prep cooler. Torn gasket on the the upright, freezer door and reach-in cooler. Strip the caulk on the front line and re-caulk that prep area. Rust build-up on the prep table holding the mixing bowl.
0.5
40.
Clean the build-up in the cubbies, holding single service items, Clean the shelving that holds the computer screen and single service items. Clean the build-up on the shelf and inside of the reach-in cooler for the secondary set-up prep unit. Clean the inside of the reach-in freezer. Clean the build-up around the fixtures of the bag holder. Clean the build-up in between the crevices on the front prep line. Clean the build-up on the ansil, located in the hood system. Clean the top part of the oven.
0.5
45.
Clean the build-up off of the walls beside of the can washing area. Food stains on the ceiling on the front serving line. Ceiling, in the men`s restroom stall, looked to be deteriorating and had mold build-up on it as well. Must be clean in and good repair.
0.5
46.
Change out the blown light bulbs in the cooked chicken hot holding areas. Blown light bulb in the upright freezer. Missing bulb in the secondary prep unit. Clean dust build-up found on some of the fan guards in the walk-in coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Shredded cheddar cheese, mixed shredded cheese, and sliced american cheese were cold holding in between the temperatures of 45-53F on front and back prep line coolers. Foods must be cold held at or below 45F. Cheeses were taken off of the line. Made a suggestion of keeping a lid on top of the containers if not busy or not in use. Front prep line cooler had the containers of food on ice.
2.0
33.
The handle of the tongs were touching the mixed cheese during storage. Make sure that the handle of the tongs is not touching the food during storage.
0.5
36.
Peeling shelves found on the inside of the front prep cooler, above the utensil washing sinks, and in the dry storage area. The hinge, for the top hot holding door, was in bad shape. Must be in good repair. Check out the front prep line cooler that is not working properly.
0.5
40.
Clean the build-up off of the racks, holding the raw chicken, inside of the walk-in cooler. Clean the inside of the reach-in cooler that is not working.
0.5
43.
Re-caulk the hand sink in the ladies restroom.
0.0
45.
Get the build-up off of the wall beside of the can washing area.
0.0
46.
Blown light bulb inside of the upright freezer. Clean the ventilation build-up inside of the ladies restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure that multi-use items that are sanitized, stay in the sanitizer for at least 2 minutes. Giving the multi-use item ample time to be sanitized properly.
0.0
34.
Containers were stacked wet on top of each other in the container storage area. Containers are to air-dry by either cross stacking or separation.
1.0
35.
Single service items must be stored properly to help prevent against outside contamination. Found a few trays stored with the food contact portion being exposed.
0.0
36.
Replace the cracked container used to bread chicken. Rusted arm of the shelving opposite of the utensil washing sinks. Repair or replace the loose metal piece on the shelf in the dry storage area. Replace the soda nozzle that is no longer in good repair.
0.5
40.
Clean the shelves that hold the single service items on the prep line. Food debris on that shelf. Take down the items and clean the shelf located on the opposite side of the utensil washing area. Clean the debris in the inside upper part of the heat lamps for the taco shells. Clean the inside of the reach-in cooler that was holding biscuits; ice build-up inside the upper part of that unit.
0.5
43.
Paper towels were not supplied with paper towels at the handwashing sink opposite of the utensil washing sinks. Lavatory facilities are to be properly supplied.
1.0
45.
Fill in the holes on the wall throughout the facility.
0.5
46.
Clean the ventilation build-up on the fan guards inside of the walk-in coolers. Clean the ventilation build-up in the ladies restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Made suggestion of finding another spot for personal drink storage since current area was above the reach-in cooler and dry food storage.
0.0
10.
Boxes of food were stored on the floor in the walk-in freezer. Was moved to the walk-in cooler. Do not store any food on the floor.
0.0
16.
Grilled chicken in the hot holding area were holding in between the temperatures of 127-130F in the food holding/display area. One piece of fried chicken was holding at 128F in the same area. Food was taken off of the line. Make sure food is being held at or above 135F.
2.0
26.
Open bag of dry food found above the prep area. Once opened, dry foods must either be stored in a clean container with a lid or a resealable storage bag.
0.5
33.
Handle for scoop was touching the cole slaw in the cold holding unit. Handles for scoops must be pointed away and not touch the food they are stored inside.
0.5
34.
Containers were stacked wet on top of each other in the container storage area. Containers are to air-dry by either cross stacking or separation.
0.5
40.
Gritty build-up found underneath the prep tables on both front/back lines. Clean gaskets on some of the cooler doors. Food debris inside the bottom of some reach-in freezers. Clean the debris off of the door lock and hinges from hot holding unit.
0.5
46.
Clean the ventilation build-up in the walk-in cooler for chicken. Replace blown bulbs on the chicken holding/display area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
found multi-use containers and utensils dirty in the clean storage areas. were taken to utensil washing area to be cleaned again. make sure that employees are checking to make sure utensils are clean before storing with other multi-use items.
1.5
25.
thermometer was not inside one of the upright freezers. manager replaced during inspection.
0.0
34.
containers were stacked wet on top of each other. shall air-dry by either cross stacking or separation.
0.5
36.
crack multi-use containers found in the establishment. strip caulking in the utensil washing sinks and re-caulk. shall be in good repair.
0.5
40.
dirty gaskets found on some of the cooler doors. clean build-up on the shelves in the hot holding unit. grease build-up found inside some of the fryers.
0.5
43.
employee tightened the loose seat from the toilet in the women`s restroom.
0.0
45.
clean the wall behind cooking equipment. build-up on the wall behind the prep area. flooring was dirty in the back of the walk-in cooler for raw chicken. shall be cleaned.
0.5
46.
ventilation build-up above the utensil washing area. blown light bulb under the hood system. bulbs in the taco shell warming unit was not shatterproof or shielded.
0.5
49.
Documentation of approved training - 2 point credit awarded.
handles of scoops were touching the food product in different locations. handle shall be sticking out of food product, preventing contamination.
1.5
11.
ensure sanitizer is mixed properly in the buckets.
0.0
35.
single service trays were stored where the food contact portion was exposed to outside contaminants. single service drinking cups were extended too far in the cup dispenser located in the take-out area. single service items shall be properly stored.
0.5
40.
food residue on the racks in the hot holding units. clean the bottom of the reach-in coolers and hot holding units. clean inside of the fryers.
0.5
45.
cracked tiles in the walk-in cooler for chicken and cooking area. dirty flooring in the walk-in freezer. fill in any open spaces on the walls and flooring in both restrooms. clean the wall behind the cooking equipment
1.0
46.
replace blown light bulb in the dry storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
there was some build-up inside of the ice machine dispenser. black substance around it.
1.5
16.
grilled chicken was hot holding between the temperatures of 129-133F. food shall be hot held at 135F or above.
2.0
36.
torn gaskets on a few cooler doors located in the front of the establishment. shall be in good repair.
0.5
40.
a number of gaskets on cooler doors were dirty. build-up inside of the reach-in coolers. food residue on the shelf holding the microwave and inside of the unit no longer in use. shall be cleaned. black substance on the caulking in the utensil washing area.
1.0
44.
dumpster door was not closed during inspection. dumpster doors shall be kept closed to prevent anything from going in or anything from leaking out.
0.5
45.
dirty flooring in the cooking area and under prep tables in alot of areas as well as in the walk-in coolers. wall was dirty around handwashing station located in the cooking area and can washing area.
1.0
46.
ventilation build-up inside of the walk-in coolers. shall be cleaned. blown light bulb under the hot holding unit for chicken. shall be in good repair
0.5
49.
Documentation of approved training - 2 point credit awarded.
TOP OF MASHED POTATOES AT CUSTOMER SERVICE BUFFET WAS AT 123F (THIS WAS PILED UP ABOVE THE FOOD CONTAINER)..........FOUND MIXED CHEESE AT 48-49F........ KEEP ALL POTENTIALLY HAZARDOUS FOODS (MEATS, CHICKEN, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED BEANS) BELOW 45F OR LESS AND 135F OR ABOVE AT ALL TIMES. DO NOT FILL FOOD UP ABOVE THE FILL LINES IN METAL FOOD CONTAINERS AT BUFFET LINE AND IN STEAM TABLE AREAS (CORRECTED ON SITE)
2.5
3.
FOUND SEVERAL BOXES OF FOOD IN WALK-IN FREEZER THAT WERE COVERED WITH ICE. REMOVE THE ICE FROM THESE BOXES (TO PREVENT CONTAMINATION OF FOOD) AND DO NOT STORE THESE BOXES BELOW AREAS WHERE CONDENSATION IS DRIPPING FROM THE CONDENSER OR CEILING.
2.5
15.
FOUND SOME FOOD UTENSILS STORED IN STANDING WATER IN A CONTAINER. EMPTY WATER FROM THIS CONTAINER..........UTENSILS WERE BEING STORED IN A CONTAINER LINED WITH PAPER. REMOVE PAPER FROM THIS CONTAINER. ALSO, THESE UTENSILS WERE BEING STORED TO RIGHT OF A HANDSINK IN DISHWASHING AREA. PROTECT THESE UTENSILS FROM CONTAMINATION BY PROVIDING A SPLASH GUARD TO THE RIGHT OF THIS SINK OR HANG A LARGE PIECE OF PLEXIGLASS FROM SHELVING.
1.5
16.
FOUND MANY SINGLE SERVICE ALUMINUM PANS, TAKE OUT BOXES AND PLASTIC LIDS STORED WITH THEIR FOOD CONTACT SIDES UP. STORE THESE ITEMS INVERTED OR IN THEIR ORIGINAL PLASTIC SLEEVES OR CARDBOARD BOXES.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: INTERIOR BOTTOMS OF CONDIMENT HOLDERS--EXTERIORS OF NAPKIN HOLDERS IN CUSTOMER SERVICE AREA--BETWEEN TABLES IN MAIN FOOD PREPARATION LINE (REMOVE CRUMBS AND SEAL THESE AREAS WITH CAULK TO PREVENT FOOD FROM ACCUMULATING)--UNDERSIDES OF PREPARATION TABLES, INCLUDING EDGES--ABOVE STEAM TABLE AREAS--INTERIORS OF SOME HOT HOLDING CABINETS, INCLUDING TRAY RACKS--EXTERIORS OF MANY LONG SHEET PANS (CARBON AND FOOD DEBRIS BUILD-UP PRESENT)--MOBILE CARTS USED TO TRANSPORT FOOD--UNDERSIDES AND BASE OF MASHED POTATO MIXER--UNDERSIDE OF TOMATO SLICER--DOOR GASKET AND DOOR FRAME ON TRAULSEN FREEZER--CONDENSER FAN GRATES IN TACO BELL WALK-IN COOLER........REPAIR THE DOORS (HINGES) ON SMALL REFRIGERATION UNIT UNDER MAIN FOOD PREPARATION AREA SO THAT DOORS SHUT EASILY AND DO NOT BUMP INTO EACH OTHER WHEN CLOSED...........REPLACE THE CRACKED CRUMB CONTAINERS USED TO CATCH EXCESS CRUMBS (THIS IS WASTE--NOT USED FOR CHICKEN)........REPLACE THE RUSTY, PEELING SHELVING IN DISHWASHING AREA AND IN BACK DRY STORAGE...........REPAIR THE CONDENSER OR OTHER LEAK IN WALK-IN FREEZER TO PREVENT THE EXCESSIVE ACCUMULATION OF ICE.
1.0
28.
CLEAN THE SOILED FLOORING IN THE FOLLOWING AREAS: IN SODA BOX DISPENSING ROOM--UNDER CUSTOMER ORDERING COUNTER--IN THE SMALL UTILITY ROOM BY BATHROOMS..........REMOVE THE LARGE ACCUMULATION OF ICE FROM FLOOR IN WALK-IN FREEZER..........REPLACE THE MOLDY AND MILDEWY CAULK AT THE CAN WASH. CLEAN AND SANITIZE THIS AREA, INCLUDING UNDERNEATH THE METAL PIECES LINING THE WALLS. CAULK ALL SPACES AND CRACKS IN THE METAL PIECES.........REPLACE MISSING CAULK BEHIND SINK AREAS. ENSURE THE CAULK IS SMOOTH AND EASILY CLEANABLE.........REPLACE/REPAIR THE DAMAGED TILE FLOOR-WALL COVING IN WALK-IN CHICKEN COOLER. REPLACE DAMAGED OR MISSING CAULK..........REPLACE MISSING GROUT BETWEEN FLOOR TILES BY COOKING LINE.
0.5
29.
SHIELD THE UNSHIELDED LIGHT FIXTURES IN BACK DRY STORAGE AREA..........REPLACE THE DAMAGED LIGHT SHIELD. (CONSIDER USING TUBES WITH END CAPS TO PROPERLY SHIELD FLUORESCENT BULBS)........LIGHT BULBS ABOVE ONE TOILET WAS NOT ILLUMINATING. REPLACE THIS BURNED OUT BULB TO PROVIDE AT LEAST 10 FT-CANDLES OF LIGHT IN THIS AREA.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (13) FOUND A FEW BADLY CRACKED FOOD CONTAINERS AND A FEW UTENSILS WITH DAMAGED HANDLES--THEY SHALL BE DISCARDED OR REPLACED............(21) CLEAN URINAL IN MEN''S BATHROOM AND REPAIR FRONT PLATE ON HAND DRYER...........(32) ELEVATE ABOVE THE FLOOR THE ITEMS IN UTILITY CLOSET BY BATHROOMS TO FACILITATE FLOOR CLEANING............2 PTS FOR NCDENR CERTIFICATE.
sanitizer in dish sink is at 0 ppm ( empty bag was not replaced ); sanitizer buckets are at 0 ppm, too
2.5
15.
pans are stacked wet; air drying racks and shelves have peeling coating
1.5
17.
the fan in one of the microwaves in the dish area will not turn off; clean the condiment containers at the drive thru; the water filter in the closet in the dining area is leaking heavily; replace mildewy caulking at mop sink
1.0
24.
flies present
2.0
General Comments
GC # 21 : hand sink near fryers needs soap ; GC # 5 : provide thermometers for all refrigeartors
Clean the soda machine ice chutes night to eliminate mold growth - Scrub pans more thorougly to remove food & labels.
2.5
15.
Air dry pans before they are tightly stacked - Need additional air drying racks - Keep utensils storage containers clean & dry.
1.5
17.
Keep food boxes under mic table clean & free of crumbs - Microwave is chipped inside back corner.
1.0
24.
Eliminate flies - Fly swatters can be used as lon as used in a sanitary manner.
2.0
28.
Replace moldy dish sink caulking - Reseal or caulk gaps in chicken cooler floor (cooler has strong odor)Repair can wash wall where caulking is & keep wall clean.
0.5
General Comments
Plumbing access port in can wash needs a removable cover. Repair men's toilet seat. Move bottom utensils 1 foot off the floor. *Observed - Proper food storage - Proper sanitizer - Hot H2O temps - cleaning & organizing - handwashing.
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE. OBSERVED FRIED CHICKEN STORED ON STEAM TABLE AND BUFFET AT 125*F. HOT STORAGE CABINET NEEDS REPAIRS. [VIOLATION OF RULES .2609(A)(G)]
2.5
11.
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED FOOD CONTACT RACKS, PANS, AND CONTAINERS BEING CLEANED IN CAN WASH, DIPPED IN SANITIZER IN 3 COMP. SINK AND THEN STORED TO AIR DRY. ALL FOOD CONTACT SURFACES ARE TO BE WASHED, RINSED, AND SANITIZED IN 3 COMP. SINK AND THEN STORED TO AIR DRY. PRE-RINSING IN CAN WASH WOULD BE ACCEPTABLE. FORWARD A COPY OF CORPORATE CLEANING PROCEDURES OF THESE FOOD CONTACT SURFACES TO HEALTH DEPT. FOR REVIEW. (JASON ROYAL 919-743-4772) [VIOLATION OF RULES .2618(C)(D); .2619(A); .2622(B)(C)(D)(E)]
