3-501.19; Priority Foundation; Observed cut lettuce, cut tomatoes, roasted peppers mix ect... holding at room temperature with discard time exceeding 4 hour time hold. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- items discarded.
1.5
33.
3-501.15; Priority Foundation; Observed cut tomatoes cooling inside tightly covered containers inside walk in cooler. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
38.
6-501.111; Core; Observed one dead cockroach. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Observed june pest control invoice. If issue persists, increase pest control visits.
0.0
47.
4-501.11; Core; Observed water leaking from the insulation inside the walk in cooler. Water is not dripping directly above food storage. Observed thick ice buildup inside sliding freezer on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair equipment.
5-205.11; Priority Foundation; Observed large bag detergent stored inside hand sink.A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Item removed.
1.0
15.
3-302.11; Priority; at the beginning of inspection, observed employee washing tomatoes. At the end of inspection observed the washed tomatoes placed back inside soiled cardboard produce delivery box. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Tomatoes re-washed.
0.0
49.
4-601.11(B) and (C); Core; Observed sticky doors on cabinets under self service coke machine. Observed dried food debris and dust accumulation on shelving above the makeline and on bun toaster equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
1.0
51.
5-202.14; Priority;Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Manager turned off water. Keep water turned when not in use.
4-602.11; Core; Observed a buildup of residue inside ice machine chute. Observed black residue inside vegetable sink hose- item washed during inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to empty ice and detail clean machine.
1.5
24.
3-501.19; Priority Foundation;EHS arrived at facility at 10am Observed cut tomatoes, mushrooms time stamped for 2 pm discard holding at 55F- item voluntarily discarded. Ensure TCS times are time stamped when they are placed on the line. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
0.0
49.
4-601.11(B) and (C); Core;Observed thick dust/grease buildup on equipment above the line, hot holding drawers and thick food and grease debris hanging off of the grill hood above the fryer. Black debris on ceiling vents inside walk in cooler. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
51.
5-205.15; Priority Foundation; Observed standing water on the floor under water and filtration system and grease tanks in dry storage area. Observed hand sink next not draining properly next to vegetable prep sink.
1.0
53.
6-501.18; Core; Observed soiled hand sinks in women and mens restrooms. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Observed employee beverage on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of residue inside ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to empty ice and detail clean machine.
0.0
39.
3-305.11; Core; Observed bag of unwashed onions stored directly on the floor. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor- item elevated.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed food dicer and open box of paper towel rolls stored directly on the floor. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
Observed thick dust/grease buildup on equipment above the line, hot holding drawers and thick food and grease debris hanging off of the grill hood above the fryer.Food splash inside reach in cooler. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.11; Core; Observed walk in cooler door damaged and could not be latched closed. Observed thick ice buildup inside walk in freezer. Observed water dripping from a light inside walk in cooler. Physical facilities shall be maintained in good repair.
1.0
55.
6-501.12; Core; Observed walk in cooler floors soiled. Observed thick grease inside mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed residue inside vegetable prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
40.
2-402.11; Core; Observed team member preparing food on the line, while wearing no hair restraint.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 food , equipment, utensils, linens, and single service articles or single use articles.
0.0
49.
4-602.13; Core; Observed thick dust/grease buildup on equipment above the line, hot hodling drawers and thick food and grease debris hanging off of the grill hood above the fryer. Observed black residue on shelving and fan inside reach in fridge in drive thru area. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.11; Core; Observed damaged floors inside walk in cooler and walk in freezer. that are not easily cleanable. repair floor
0.0
55.
6-501.12; Core; Observed soiled floors under equipment in backroom area. Soiled walls on the line. Walk in cooler floors contain black residue in the cracks. physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
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; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
10.
5-202.12; Core; Water temperature in handwashing sink in men's restroom holds at 77F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust water temperature in the handwashing sink.
1.0
49.
4-601.11(B) and (C); Core; Observed small amount of grease/debris accumulation under the deep fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area.
0.0
55.
6-501.12; Core; Floors of the walk-in cooler and walk-in freezer have significant accumulation of black residue. Facility shall be maintained clean. PIC stated that the floors will be replaced soon.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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 Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Wake County requires the PIC to have knowledge of the actions to take when an employee reports an illness/symptom/exposure. Please see the attached materials for reference. NC Food Code will soon require non-typhoidal Salmonella to be added to the employee health policy. Please review and ensure your employee health policies include this illness.
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
