3-403.11; Priority; Macaroni was reheated and placed into steam well at a temperature of 98F. Food that were cooked then cooled shall be reheated for hot holding to a temperature of 165F within two hours. CDI: Macaroni was placed back into oven and reheated to 169F.
1.5
23.
3-501.18; Priority; One container of batter (containing dairy milk) was maintained beyond 7 days (4/15). Temperature controlled for safety foods shall be maintained for 7 days. CDI: Batter was voluntarily discarded.
0.0
47.
4-501.11; Core; Gaskets on hot box were torn and held together with tape. Equipment shall be maintained in a state of good repair. Repair hot box gaskets.
0.0
49.
4-601.11(B) and (C); Core; Both grill line prep coolers were soiled with food debris on bottom shelving. Grease was accumulating along the side surfaces of the flat top grill unit and the grill drawers were soiled with food debris. Shelving in walk in cooler had food debris. Exhaust hood on grill make line and oven make line were soiled with dust and grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
1.0
55.
6-501.12; Core; Dust accumulating on vent above the prep line. Wall near dish machine was soiled with black residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-301.11; Priority Foundation; Make line handwashing sink did not have soap. Each handwashing sink shall be provided with hand cleanser. Company will be adding more soap today. EHS will verify soap addition by 12/22/2023.
1.0
10.
6-301.12; Priority Foundation; Make line handwashing sink did not have paper towels. Each handwashing sink shall be supplied with hand drying provisions. CDI: Paper towels added.
0.0
15.
3-302.11; Priority; Raw chicken was stored above produce in walk in cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Chicken moved to raw chicken rack.
1.5
47.
4-501.12; Core; Make line cutting board was scored. Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Resurface or replace cutting board.
0.0
48.
4-302.14; Priority Foundation; Test strips for quaternary ammonia sanitizer were water damaged and expired. A test kit that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify test kit acquisition by 12/22/23.
0.0
49.
4-601.11(B) and (C); Core; Both grill line prep coolers were soiled with food debris on bottom shelving. Grease was accumulating along the side surfaces of the flat top grill unit and the grill drawers were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
1.0
55.
6-501.12; Core; Dust accumulating on vent above the prep line. Wall near dish machine was soiled with black residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 12/30/2023
5-205.11; Priority Foundation; Ice was present in handwashing sink upon arrival. Handwashing sink shall no be used for purposes other than handwashing. CDI: Educational moment, avoid using handwashing sink as dump sink.
0.0
16.
4-601.11 (A); Priority Foundation; A few knives were soiled with grease and food residue. Food contact surfaces shall be clean to sight and touch. CDI: Knives sent to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Grill drawer cooler was maintaining food above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was sent to walk in cooler to be cooled. Unit has service order for repair. Do not use unit until it is able to maintain food at 41F or less.
1.5
49.
4-601.11(B) and (C); Core; Both grill line prep coolers were soiled with food debris on bottom shelving. Grease was accumulating along the side surfaces of the flat top grill unit and the grill drawers were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
1.0
55.
6-501.114; Core; Walk in freezer floor had accumulations of wrappers and debris. Items that are not necessary to the operation or maintenance of the establishment shall be removed. Clean walk in freezer floor.
0.0
55.
6-501.12; Core; Dust accumulating on vents above the prep line and 3-compartment sink. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-602.11; Core; Ice machine was soiled with black and pink residues along interior guard. Soda nozzles were soiled with black residue on interior rim of nozzle. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean nozzles and ice machine more frequently.
1.5
23.
3-501.18; Priority; Two containers of gingerbread butter were maintained beyond 7 days (05/31/2023). Temperature controlled for safety foods shall be discarded after 7 days of preparation. CDI: Butter was voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Both grill line prep coolers were soiled with food debris on bottom shelving. Grease was accumulating along the side surfaces of the flat top grill unit and the grill drawers were soiled with food debris. Walk in cooler racks soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
1.0
55.
6-501.12; Core; Floors in walk in cooler were soiled with food debris. Blower in walk in cooler had dust accumulations. Excess grease was accumulating on fume hood. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-602.11; Core; Ice machine had black and pink residues along interior guard. Soda nozzles had black residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean nozzles and ice machine more frequently.
1.5
35.
3-501.13 ; Priority Foundation; Salmon was thawing in reduced oxygen packaging. Reduced oxygen packaged fish shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI: Packages were opened.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers were soiled with food debris. Accumulation of grease build up along the side surfaces of the flat top grill unit. Walk in cooler racks soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
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
3-101.11; Priority; One container of strawberries had white growth. Food shall be safe and unadulterated. CDI: Strawberries were voluntarily discarded.
0.0
24.
3-501.19; Priority Foundation; Fried chicken did not have a time-label indicating when it was prepared. If time without temperature control is used as the public health control, 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. Cutlets voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; Disclosure asterisk missing for eggs offered undercooked on lunch and dinner menus. A reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. EHS will verify that the reminder asterisk is added to these items on both menus by 10/28/2022.
0.5
45.
4-903.11(A) and (C); Core; To-go containers were not inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination. CDI: To-go containers inverted.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers were soiled with food debris. Accumulation of grease build up along the side surfaces of the flat top grill unit. Walk in cooler racks soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
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 Follow-Up: 10/30/2022
2-301.14; Priority; Observed employee handle their cell phone then proceed to put on gloves to prep raw chicken at the poultry prep station. Employees shall wash their hands after engaging in activities that contaminate the hands. CDI- Team member instructed to discard gloves and wash hands.
2.0
10.
6-301.12; Priority Foundation; Noted paper towels missing from the front of house prep area handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provisions. CDI- Manager on duty promptly replaced paper towels.
0.0
10.
5-205.11; Priority Foundation; Noted multiple used straws dumped inside the front end handwashing sink behind the cash registers. Also noted a container of individual syrup packets stored closely near the same handwashing sink. Ensure all handwashing sinks are kept clean and clear of unnecessary items. CDI- items removed from handwashing sink.
2.0
16.
4-601.11 (A); Priority Foundation; Observed an accumulation of pink build up inside the ice shoot on the soda machine station and the internal infuser for the soda nozzle. Also observed some pink and black organic build up along the deflector lid inside the bulk ice machine. Food contact surfaces shall be clean to sight and touch. CDI- Instructed PIC to clean and sanitize noted area.
1.5
25.
3-603.11; Priority Foundation; Noted asterisk missing for the undercooked "two eggs" listed under the "Extra" section of the Menu. Remember, REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. CDI- Education provided during inspection. Manager on duty instructed to revise noted section of menu.
0.0
40.
2-303.11; Core; Observed employee donning multiple bracelets while preparing food during time of inspection. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Instructed food employee to removed jewelry.
0.5
43.
3-304.12; Core; Noted multiple single use cups used as a scooper in container of salt. Utensils shall be stored with their handles above the top of the food and container. Ensure scooper with handles are used for dry food ingredients to avoid the risk of cross contamination.
0.0
49.
4-601.11(B) and (C); Core; Noted accumulation of grease build up along the side surfaces of the flat top grill unit. Accumulation of food residue noted along the racks in the walk in cooler and black/ pink build observed along the exterior panel (surrounding the soda nozzles) of the self serve soda machine dispenser. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed increase frequency of cleaning noted areas.
1.0
55.
6-501.12; Core; Noted excessive trash and build up underneath the bulk ice machine unit. Physical facilities shall be cleaned as often as necessary to keep them clean. Discussed increasing frequency of cleaning underneath noted unit.
0.5
56.
6-305.11; Core; Noted employee book bag stored closely near dry food ingredients near the cook station and personal cereal box on the dry food ingredients rack. Discussed placing all person items in a designated location to avoid contamination.
0.0
General Comments
Inspection led by Tracie Davis.
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink had a knife, towel, and a sponge in it during inspection. A handwashing sink may not be used for purposes other than handwashing. CDI: Items were removed from handwashing sink.
1.0
16.
4-501.112; Priority Foundation; Facility's high temperature dish machine did not reach 180F sanitizing rinse temperature. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be less than 180F. Repair dish machine. Dish machine may be used for wash and rinse cycle, but facility will use 3-compartment sink sanitizing basin for sanitization.
1.5
18.
3-401.11; Priority; Final cook temperature of chicken was 155F. Raw poultry shall be cooked to 165F or above for 15 seconds. CDI: Chicken continued cooking for a final cook temperature of 190.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk, eggs, and cream and butter spreads were holding above 41F. Milk and eggs were opened today but were left on countertop. Time/temperature controlled for safety foods shall be maintained at 41F or less. CDI: Butter and cream spreads were reduced in stack size. Milk and egg cartons were placed in refrigeration.
1.5
24.
3-501.19; Priority Foundation; Fried chicken did not have a time-label indicating when it was prepared. If time without temperature control is used as the public health control, 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. Label was added from when it was prepared. Food without a label will be discarded during next inspection.
1.5
37.
3-302.12; Core; Bottle of oil and water were not labeled during inspection. Container of oil was not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. Label all bottles and containers and food.
1.0
40.
2-402.11; Core; One employee in the kitchen did not have a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings, or hair nets.
0.0
43.
3-304.12; Core; One container of food had scoop handle touching food. 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 and the container, or 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. CDI: Scoop handle was placed above food.
0.0
44.
4-903.11(A), (B) and (D); Core; Tongs and other utensils were stored in bins soiled with dust and food debris. Clean equipment and utensils shall be stored in a clean dry location. Clean bins.
0.5
47.
4-501.11; Core; Handwashing sink in men's restroom maximum temperature was 64F. Multiple fume hood lights were out. Equipment shall be maintained in good repair. Repair items listed.
0.5
48.
4-302.13; Priority Foundation; High temperature dish machine did not have a temperature measuring device. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensils surface temperature. Acquire irreversible temperature indicator.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers handles and sides were soiled with food debris. Sides and guard of the interior of ice machine were soiled with black debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean ice machine and prep coolers.
0.5
56.
6-403.11; Core; Employee food was stored with facility food in a prep cooler. 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. CDI: Employee food was moved.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 03/21/2022
*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. Follow-Up: 07/31/2020
*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. Follow-Up: 05/01/2020
*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.
Observed raw salmon thawing inside vacuum packaging. Open packaging before thawing.*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. Follow-Up: 06/14/2019
*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. Follow-Up: 03/21/2019
*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. Follow-Up: 10/21/2018
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
