3-501.16(A)(1) ; Priority; The hot hold temperature of the original chicken patty was 118 degrees F. The hot hold temperature of the chicken fries was 130 degrees F. Maintain hot foods to !35 degrees F or above until served. CDI-Foods were discarded by the manager.
1.5
53.
6-501.19; Core; The self-closure on the women's restroom door is bent which does not allow full closure. Straighten the bracket or replace if it can not be repaired to function properly.
0.5
54.
5-501.113; Core; Both dumpster lids were open on top of the dumpster. Dumpster doors and lids must be kept closed when not in use.
0.5
55.
6-501.12; Core; The floors had grease accumulation underneath/behind the fryers. Physical Facilities shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1); Priority - A large number of tator rounds were 120-130F in hot holding area...After properly reheating or cooking, TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by voluntarily discarding tator rounds.
1.5
37.
3-302.12; Core - Some bottles of sauces, dressings, etc. were not labeled with 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.
2-303.11; Core - A few food workers were wearing watches and other jewelry other than a plain ring on hands/arms...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove jewelry from hands and arms except for a plain ring.
0.0
40.
2-402.11; Core - One worker had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings or nets, or beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to don required hair restraint.
0.0
45.
4-904.11; Core - Several stacks of disposable cups and coffee filters were unprotected, and many cups had splatters on them...Single service disposable food/beverage containers and items shall be dispensed so contamination of food, beverage or mouth contact surfaces is prevented...Discard soiled cups. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in original bags or covered container.
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 items.
0.0
48.
4-501.14; Core - Three compartment sink basin interiors, right "clean" side drainboard and backsplash were soiled and had grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-compartment sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves and metal cabinets (under main food prep area), push cart, red rolling dollie, refrigerator interior fan covers, condiment holders, food hot holding areas (cracks, crevices, undersides)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-202.14; Core - Women's bathroom door did not close all the way (self-closer damaged?)...Bathroom doors shall be completely enclosed and provided with tight-fitting and self-closing door...Repair door self-closing device so bathroom door closes completely.
0.0
55.
6-501.11; Core - Mop sink flooring was damaged and very rough and hard to clean and pooling water in some areas. Walls had small holes, loose bottom stripping. One ceiling tile was damaged/hanging. Walk-in freezer had ice accumulated under evaporator. Caulk was cracked between sinks and walls in bathrooms...Physical facilities shall be kept in good repair...Repair damaged surfaces/fixtures above, seal wall holes, replace caulk, repair evaporator leaks.
0.5
55.
6-501.12; Core - Kitchen walls, ceiling panels and vents, charbroiler vent hood interiors (including fire suppression fixtures), flooring under equipment, corners, drain pipes and floor drains were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
NOTE: Keep charbroiler hood filters in place when cooking food below.
3-501.16(A)(1); Priority - Some hash brown rounds were as low as 130F in hot holding area...After properly reheating or cooking, TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by voluntarily discarding hash browns.
0.0
37.
3-302.12; Core - Various bottles of sauces, dressings, etc. were not labeled with 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
45.
4-904.11; Core - Several stacks of disposable cups were unprotected, and many cups had tea/soda splatter on them...Single service disposable food/beverage containers shall be dispensed so contamination of food/mouth contact surfaces is prevented...Discard soiled cups. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - A few shelves in walk-in cooler were rusty/peeling, and a few shelves were leaning...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment and straighten out shelves.
0.5
47.
4-502.11(A) and (C); Core - Several pairs of tongs had cracked/damaged handles...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Three compartment sink interiors and backsplash were soiled and had grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-compartment sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves and metal cabinets (under main food prep area), condiment holders, food hot holding areas (where food trays are placed)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - Some trash and accumulation of leaves were on ground by dumpsters...Trash/recycling storage areas shall be maintained clean...Remove trash and leaves and properly dispose of them.
0.0
55.
6-501.11; Core - Mop sink flooring was very rough and hard to clean and pooling water in some areas. Walls had small holes and a few missing tiles. Some expandable foam in wall corners was bumpy and not easy to clean. In dining area, ceiling condensation was dripping onto floor and customer table underneath. Walk-in freezer had ice accumulated under evaporator and on wall. Kitchen handsink was leaking/dripping from end of faucet after water was completely turned off...Physical facilities shall be kept in good repair...Repair mop sink flooring and walls so they are in good repair, smooth and easy to clean, and seal wall holes. Repair condensation leaks in dining area and walk-in freezer (remove accumulated ice), and repair faucet leak.
0.5
55.
6-501.12; Core - Several kitchen ceiling panels and vents, charbroiler vent hood interiors, floor corners and floor drains were soiled. Several dining ceiling panels were water stained...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above. After all roof/ceiling leaks are repaired, replace dining room ceiling panels.
0.0
56.
6-403.11; Core - Employee foods were being kept separate from consumer food but were stored above consumer food in walk-in cooler...Employee storage areas shall be located where contamination of establishment's food, equipment, and utensils cannot occur...CDI by placing employee foods on bottom shelf.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Discussion: Provide a durable, easily cleanable splash guard between the drainboards on food prep sink and 3-compartment sink to prevent contamination of vegetable prep surfaces.
3-501.16(A)(1) ; Priority; A couple of pieces of fish in the rear hot hold rail measured 122-127F. All other items were at temp or above. PIC said they were recently cooked and don't last longer than 30 minutes. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Fish was placed on time for the lunch rush and will be discarded within 4 hours.
0.0
49.
4-601.11(B) and (C); Core; The side of the fryers and the metal surfaces/walls around them have a buildup of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up grease.
0.5
55.
6-501.11; Core; Some of the tiling in the mop sink is damaged and pooling water. Physical facilities shall be maintained in good repair.
0.0
56.
6-403.11; Core; Employee foods are being kept separate from consumer food but the designated area is above the food in the walk-in cooler. Employee storage areas should be located where contamination of food, equipment, and utensils cannot occur. Relocate the area so that it's below food for consumers.
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 DM; lwilliams@carrols.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility is waiting on the cleanup kit that corporate has provided but no written plan was on site. 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 as a backup plan.
0.0
41.
3-304.14; Core; One bucket of quat sanitizer near the chicken station measured below 200 ppm. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium). CDI: Solution was discarded and bucket was refilled.
0.0
49.
4-601.11(B) and (C); Core; The walk-in freezer has ice and debris collecting on the floor. The shelving near the 3 comp sink has a slight layer of grease buildup. The faucets and spray nozzle of the 3 comp sink are soiled with a buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Michael Robinson (919)239-3334
*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.
Replace any melted plastic tongs. *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.
