Observation: The front hand washing sinks is cutting off and not running long enough for hand washing to be completed.
5-202.12; Core; (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
0.0
38.
Observation: The drive through air curtain is insufficient in volume to keep out flying insects. The rear entrance door is gapped at the bottom of the door and not sealed.
6-202.15; Core; A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
(D) If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes , the openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
1.0
43.
Observation: In use knives at the chicken cutting station are being stored between production tables in an area unclean.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(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
0.5
49.
Observation: the non-food contact surfaces of the gaskets on refrigeration and interior of hot holding drawers have accumulation of debris.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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54.
Observation: The dumpster is heavily accumulated with debris and in need of cleaning.
5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
3-304.14; Core; Sanitizer bucket low, towels not submerged. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
0.5
55.
6-501.12; Core; Some minor cleaning needed on wall by handwash sink in dishwasher area. Facilities shall be cleaned as often as necessary to keep them clean. No points taken.
7-102.11; Priority Foundation; One yellow bucket of sanitizer lacking labeling. 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- Labeling added during inspection.
0.0
43.
3-304.12; Core; Tongs hung off of low handle at friers where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs moved during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Dirty/used step ladder stored hanging on clean dish storage rack directly next to clean dishes. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the step ladder away from clean dishes or add a plexi-sheet barrier along the side of the rack to protect the clean dishes.
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47.
4-501.11; Core; Grate coating at front soda machine is heavily peeling. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the grate.
0.0
49.
4-601.11(B) and (C); Core; Some debris and residue accumulation inside cold hold units, along door gaskets and handles throughout. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
53.
6-501.18; Core; Mens restroom urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
