4-501.114; Priority; The sanitizer at the 3-compartment sink only dispenses at 100ppm. Quaternary ammonium solutions shall be at a concentration between 200-400ppm. CDI- sanitizer will be mixed by hand instead of using the dispenser until it can be fixed.
1.5
16.
4-601.11 (A); Priority Foundation; Clean equipment and utensils being held in sanitizer at the 3-compartment sink still had food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were rewashed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Shredded lettuce and pimento cheese were both holding above 41F in the flip top cooler across from the fryers (see temperature chart). Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
39.
3-305.11; Core; Containers of cut potatoes observed sitting on the floor in the walk-in cooler. Food shall be protected from cross contamination by storing the food at least 6 inches above the floor.
0.0
41.
3-304.14; Core; Buckets of sanitizer tested at 100ppm. Quaternary ammonium solutions shall be at a concentration between 200-400ppm.
0.5
45.
4-904.11; Core; single-service forks along the front service counter are being displayed food contact surfaces side up. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled speed racks, wire shelves, unused equipment, undersides of dishwashing area counters and drainboards, fryer exteriors, push carts, edges of food prep tables and food prep sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
1.0
55.
6-501.16; Core; [Repeat] Wet mops were stored with handles down inside mop sink basin and mop heads up, leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops with handles up and mop heads down and draining into mop sink.
5-202.12; Core - Hot water at both bathroom sinks did not exceed 93F after running a few minutes. Hot water at handsink nearest walk-in cooler did not exceed 98F...Hot water of at least 100F shall be provided at each handsink...Increase handsink hot/tempered water to at least 100F.
1.0
22.
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 foods.
1.5
37.
3-302.12; Core - Some bottles of sauces and dressings and water were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-402.11; Core - One food worker had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings, nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear required hair restraint.
0.0
47.
4-205.10; Core - In kitchen, found unapproved Waring spice grinder and Secura blender...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification....Remove unapproved equipment from facility.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, wire shelves, unused equipment, undersides of dishwashing area counters and drainboards, fryer exteriors, push carts, edges of food prep tables and food prep sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - A few dumpster side doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
0.0
55.
6-501.12; Core - Vent hood filters and walls by sink areas were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.16; Core - Wet mops were stored with handles down inside mop sink basin and mop heads up, leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops with handles up and mop heads down and draining into mop sink.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...NOTE: Ensure pans of par-cooked chicken in front refrigeration units are marked to show they are par-cooked and need to properly cooked.
5-202.12; Core - Hot water at right bathroom handsink did not exceed 95F...Hot water of at least 100F shall be provided at each handsink...Increase handsink hot/tempered water to at least 100F.
0.0
18.
3-401.14; Priority - Par-cooked chicken breasts were cooked to 111-142F to serve to customer. Some racks/pans of par-cooked chicken were not marked as "Par-coooked" when stored in other refrigeration units in kitchen...Par-cooked chicken shall be cooked to 165F for 15 seconds before served. Par-cooked chicken shall be labeled as "par-cooked"...CDI by properly cooling chicken and labeling par-cooked chicken. NOTE: Remember to check final cook temperatures of par-cooked chicken before serving to customers using calibrated and sanitized thermometers. Do not rely on the time that chicken is cooked.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Some 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 turning off ice cream machine and properly refrigerating other foods.
1.5
28.
7-201.11; Priority - Many containers of bleach and cleaners were stored on shelves above/beside clean aprons and wiping cloths...Poisonous or toxic materials shall be stored to prevent contamination of food, clean equipment/utensils and clean linens (such as aprons, wiping cloths, etc.)...CDI by properly storing chemicals.
1.0
33.
3-501.15; Priority Foundation - Cole slaw in individual containers in refrigerated drawer cooled down only 4 degrees in about 2 hours (see temperature chart)...To cool down foods at room temperature preparation (such as cole slaw), place back into refrigerator or freezer at 41F or less before placing into refrigerated drawers...CDI by properly refrigerating cole slaw.
0.5
37.
3-302.12; Core - Some bottles of sauces and dressings were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
47.
4-501.11; Core - Some refrigerator door gaskets were torn/damaged...Equipment components such as doors, seals, etc. shall be kept intact and tight...Replace damaged gaskets.
0.5
47.
4-502.11(A) and (C); Core - Some 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 speed racks, wire shelves, refrigerator gaskets, oven doors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Dumpster side doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
0.0
55.
6-501.11; Core - Small holes were in mop sink walls...Physical facilities shall be kept in good repair...Seal wall holes.
0.0
55.
6-501.16; Core - Wet mops were stored with handles down inside mop sink basin and mop heads up, leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops with handles up and mop heads down and draining into mop sink.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: When gloves are used to handle par-cooked chicken, gloves must be discarded and hands must be washed before putting on clean gloves or touching other ready-to-eat food or clean equipment/utensils OR strongly recommend using tongs to handle par-cooked chicken instead of gloves.
5-202.12; Core - Hot water at one kitchen sink fluctuated up and down between 91F and 96F, and right bathroom tempered water did not exceed 90F. Left bathroom tempered water stayed on only about one second after pushing down to activate faucet...Hot water of at least 100F shall be provided at each handsink. A self-closing or slow closing faucet shall provide flow of water for at least 15 seconds without need to reactivate faucet...Increase handsink hot/tempered water to at least 100F. Adjust tempered water faucet so it remains on at least 15 seconds before it turns off.
1.0
10.
5-205.11; Priority Foundation - Basin of handsink nearest dishwashing area had a beverage can in it, and some food debris was in bottom of sink...Handsinks shall not be used for purposes other than handwashing...CDI by removing can and food from sink basin.
0.0
18.
3-401.14; Priority - Chicken breasts and nuggets are partially cooked and cooled and are fully cooked later when needed. An approved written non-continuous cooking of raw animal foods procedure was provided during inspection. However, cooling/cooking temperature log charts had not be tracked since January 2023 based on what was provided today. Also, par-cooked chicken was not cooled properly and not labeled "par-cooked chicken" and stored below and away from ready-to-eat foods...Non-continuous cooking of raw animal foods shall be prepared, cooked and cooled according to approved procedure...Follow written procedure for par-cooked chicken...Not corrected during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Some 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...Keep cold TCS* foods at 41F or less...Not corrected during inspection.
1.5
28.
7-102.11; Priority Foundation - Four unlabeled spray bottles had dark greenish liquid, and one unlabeled bottle had clear liquid...Chemicals shall be properly labeled to denote contents...CDI by discarding liquid from bottles.
1.0
33.
3-501.15; Priority Foundation - Container of cooling pimento cheese had 8-10 inch food depth, and containers of cooling par-cooked chicken breasts and nuggets had 6-8 inch food depth...TCS* foods shall be cooled in shallow containers (2-4 inch food depth), in ice-water baths, using rapid cooling equipment (such as freezer, add ice as ingredient), and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods. NOTE: Do not cool foods in refrigerated make line tops since they are not cooling fast enough. BEFORE placing foods in make line tops after cutting or preparation, place in walk-in cooler OR freezer to cool to 41F or less. Use calibrated thermometer to check for proper temperatures.
0.5
33.
4-301.11; Priority Foundation - Ice cream machine was not maintaining ice cream mix at 41F or below throughout entire product in top hopper...Equipment for cooling and cold holding food shall be sufficient in number and capacity to maintained cold TCS* foods at 41F or less...Provide maintenance for ice cream machine to maintain ice cream mix at proper temperature (41F or less)...Not corrected during inspection.
0.0
41.
3-304.14; Core - Wiping cloths were stored in green bucket with soapy water, and a few moist cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water solution or store them in soiled laundry area.
0.5
47.
4-501.11; Core - Some refrigerator door and drawer gaskets were torn/damaged...Equipment components such as doors, seals, etc. shall be kept intact and tight...Replace damaged gaskets.
0.5
47.
4-501.12; Core - Cutting board had stains and knife cuts...Cutting boards with scratches and scoring shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting board.
0.0
48.
4-302.14; Priority Foundation - No sanitizer test strips were available for RTU cleaner-sanitizer (DDBSA/Lactic Acid chemical) in pre-filled bottles...Sanitizer test strips shall be provided for sanitizers used...Provide required sanitizer strips for RTU product...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, wire shelves, refrigerator gaskets, shake machine exteriors, tea machine base...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Water at handsink nearest dishwashing area did not flow very long after activating knee levers (water almost completely stopped coming out--not sufficient to wash hands). Floor drain under food prep sink by kitchen handsink was stopped up (not draining)...Physical facilities shall be kept in good repair...Repair handsink knee levers so water flows properly from sink faucet when needed to wash hands. Unclog floor drain.
0.5
55.
6-501.12; Core - Observed soiled floor drains and a few walls...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
56.
4-204.11; Core - Vent hood filters under left vent hood were missing while cooking/frying was taking place underneath...Vent hood components such as filters shall be in place to prevent grease or condensation from draining or dripping onto food and clean equipment/utensils...Keep vent hood filters in place when cooking/frying is taking place underneath.
0.0
General Comments
TCS*foods: Time-temperature control for safety foods...CFPM: Rey Moreno, Exp. 5/14/2026...Verification visit to be made on Friday, 5/19/2023 to evaluate completion of Items #18, #22, and #33 (Section 4-301.11). Provide sanitizer test strips mentioned in #48 by May 29, 2023. Send photo of strips obtained to Lucy.Schrum@wake.gov or text to 919-868-2565. Follow-Up: 05/19/2023
5-205.11; Priority Foundation; [Repeat] Beverage residue and lemon seeds observed in the kitchen handwashing sink. PIC also observed filling a pot of water in the kitchen handwashing sink as well. A handwashing sink may not be used for purposes other than handwashing. CDI- education was given
1.0
16.
4-602.11; Core; The water dispenser nozzle has slimy black residue accumulation present. BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- nozzle was cleaned by food employee.
0.0
16.
4-501.112; Priority Foundation; The hot water sanitizing dish machine is not currently in use. The PIC stated that the motor is having problems. After running the machine once, I observed the machine smoking and a strong burning smell present. The hot water sanitizing temperature for final rinse shall be 180F. CDI- Have this machine repaired and use the 3-compartment sink instead.
0.0
18.
3-401.14; Priority; Fried chicken breast is being fried for a minimum of 3 minutes to 110F. The facility does not have an approved application for par cooking this food item. "Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration;(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 3-501.14(A). CDI- application provided and filled out by PIC during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Cheese sauce sitting in a hot well was holding at 110F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- cheese sauce was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce, pimento cheese, and slaw being held in the prep coolers along the main service line was holding between 43-45F (see temperature chart). Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 41F or below. CDI- food items were cooled down.
1.5
25.
3-603.11; Priority Foundation; Red velvet muffin batter being used for milkshakes is labeled as a raw product on the container and a consumer advisory statement is needed on the menu. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Verification Required- EHS will return by Friday, January 13,2023 to verify this has been added to the menu.
0.5
47.
4-501.11; Core; The milkshake machine that is currently not in use has a broken gasket resulting in the machine to malfunction and is filled with milk base. Equipment shall be maintained in a state of good repair. Drain this machine and maintain it as clean until repaired.
0.0
49.
4-602.13; Core; The bottoms of all of the prep coolers have food residue and debris present. The shelving in the walk-in cooler, reach-in cooler and some of the shelving throughout the kitchen are dusty and/or have food debris and residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-403.11; Core; [Repeat] Several employees beverages and food items found throughout the kitchen on the prep surfaces. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection (certificate was expired). At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Renew the Food Protection Manager certificate.
1.0
10.
5-205.11; Priority Foundation; Small piece of ice found in the front hand sink. Upon arrival, observed a handwash sink with a faucet handle in it and also the sink was being blocked by a trash can. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Ice was melted.
0.0
28.
7-201.11; Priority; One chemical spray bottle was stored on bottom of the shelf, next a bottle of chocolate syrup. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- Chemical spray bottle was removed from that area.
1.0
45.
4-903.11(A) and (C); Core; A couple of single-use bowls for fries were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. CDI- Single-use containers were inverted.
0.0
56.
6-403.11; Core; In walk-in cooler, various employees' foods were stored above facility's food. Employees shall eat away from food, clean equipment and single-use items to prevent contamination. CDI- Food was removed from those 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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection (certificate was expired). At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Renew the Food Protection Manager certificate.
1.0
16.
4-602.11; Core; Soda dispensing nozzles had residue accumulated on them. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Nozzles were removed and properly cleaned.
1.5
16.
4-601.11 (A); Priority Foundation; Two metal pans and two tongs had sticker/food residue on them. Food-contact surface of equipment shall be clean to sight and touch. CDI- Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
0.0
33.
3-501.15; Priority Foundation; Recently prepared coleslaw measured 50F at prep line. Cooling shall be accomplished by using ice baths or by using rapid cooling equipment. CDI- Coleslaw was placed in the walk-in cooler to cool down.
0.0
43.
3-304.12; Core; A couple scoops were observed lying down completely on dry ingredients. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. CDI- Scoops were placed with the handles up.
0.0
45.
4-903.11(A) and (C); Core; Single-use bowls for fries and sandwich containers were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. Keep single-use items inverted and protected until used.
0.5
47.
4-501.11; Core; One of the walk-in cooler light bulbs was out. Equipment shall be kept in good repair. Replace light bulb.
0.0
56.
6-403.11; Core; One employee drink was found on prep table. Employees shall eat and drink away from food, clean equipment and single-use items to prevent contamination. CDI- Drink was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce and tomatoes recently cut and placed in the flip-top cooler measured 45F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items were placed into another cooler. Spoke with PIC about cooling these items in the walk-in before placing them on the line at lunch.
0.0
41.
3-304.14; Core; Most of the buckets holding quat sanitizer measured 150 ppm or below. In-use wiping cloths shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium). Spoke with PIC about rotating these solutions out more frequently since it is dispensing at exactly 200 ppm. CDI: Solutions changed.
0.5
44.
4-903.11(A), (B) and (D); Core; Several dishes were found stored as clean but stacked while wet on the dish rack. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
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 Report e-mailed to PIC: derek@bbscrispychicken.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
