4-602.11; Core; Soda nozzles at the drive thru observed with black residue accumulation. In EQUIPMENT such as ice bins and 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- nozzles were sent back to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Corned beef, brisket and gyro meat being held in the makeline cooler is holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- all TCS food items were moved to other units of refrigeration to cool down (less than 4 hour time period). Try not to stack food items too high.
1.5
49.
4-601.11(B) and (C); Core; Some areas of cooking equipment exteriors have grease residue and need to be cleaned. Food debris was present in the bottom of containers holding clean dishes. Some shelving in the back prep area could use some cleaning. Non food contact surfaces shall be kept free of soil residue and other debris.
3-501.16 (A)(2) and (B); Priority; Cheese was found being held too highly in its container and was up to 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to be cooled down before a 4 hour period elapsed.
1.5
33.
3-501.15; Priority Foundation; Sliced deli meat was found cooling in closed containers that were stacked on each other. Potentially hazardous foods shall be cooled in containers with loose/no covering. CDI- Containers were unstacked and lids were partially removed.
0.0
39.
3-305.11; Core; Repeat; Box of food product was being stored on the floor of the walk-in cooler. All food items shall be stored at least 6 inches above the floor. CDI- PIC placed box on shelving.
1.0
47.
4-501.11; Core; Employees state the dishwashing machine is currently not functioning correctly (to be worked on) and all dishes are being sanitized in the 3 compartment sink. EHS observed employees properly sanitizing dishes during the inspection. Equipment shall be maintained in a state of goof repair. Repair/adjust dishwashing machine for more efficient sanitizing of dishes.
0.0
49.
4-601.11(B) and (C); Core; Reach-in freezer bottom has food residue buildup. Clean food container has sticker residue remaining on its non food contact surface. Non food contact surfaces shall be kept clean to sight and touch.
0.5
51.
5-205.15; Core; Faucet on handwashing sink has a constant leak. Plumbing systems shall be maintained in a state of good repair.
2-301.12; Observed employee properly wash hands, then turn off the handwashing sink with bare hands. After finishing the handwashing procedure, handwashing sink shall be turned off with a barrier (such as paper towels) to prevent re-contamination of the hands. CDI- PIC was educated during the inspection.
0.0
16.
4-501.114; Priority; Dishwashing machine was not producing a traceable concentration of chlorine sanitizer. Chlorine sanitizer shall be used at a concentration of 50-200ppm for food contact surfaces. VR- EHS returning on 10/23/23 to ensure dishwashing machine has been adjusted. In the meantime, use the 3 compartment sink to sanitize dishes.
1.5
39.
3-305.11; Core; At the beginning of the inspection, box of food product was being stored on the floor of the walk-in cooler. All food items shall be stored at least 6 inches above the floor. CDI- PIC placed box on shelving.
0.0
49.
4-601.11(B) and (C); Core; Some areas of cooking equipment exteriors have food residue and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Deductions will be taken if this item is repeated.
3-501.16 (A)(2) and (B); Priority; Corned beef, brisket, sliced turkey, gyro meat, mac-n-cheese and several other TCS food items being held in the makeline cooler is holding between 51-55F. The ambient air temperature of the make line is also in the lower to mid 50s as well. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41f or less. CDI- all TCS food items were voluntarily discarded by PIC. A work order for this cooler has also been called in.
1.5
47.
4-501.11; Core; The make line cooler has an ambient air temperature of 52F and is unable to hold TCS food items below 41F. Equipment shall be maintained in a state of good repair. PIC stated that a work order has been placed.
0.0
49.
4-601.11(B) and (C); Core; The small fan being used on the main service line has dust accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
55.
6-501.12; Core; The walls above the clean dish area has heavy dust accumulation. The ceiling vents and tiles in some areas of the kitchen have dust accumulation present as well. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; No one present during inspection with an approved certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have someone present at all times with an approved certification.
1.0
16.
4-501.114; Priority; Chlorine sanitizer for dish machine is at 0 ppm. Chlorine sanitizer shall be 50 to 200 ppm. PIC is contacting technician to service unit. Until unit is fixed, washing and rinsing can be done in the three compartment sink or dish machine but sanitizing must be completed in the three compartment sink with quat. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Metal pan coming out of dish machine with sticker date remaining on it. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Remove stickers prior to washing. Item rewashed. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Small portion of roast beef on slicer closest to the blade at 92F. Another larger portion of roast beef sitting on top of the smaller portion at 111F on the outside and 135F on the inside. Heat lamp for slicer not on at that time. Food shall be held hot 135F or higher. Portion at 92F discarded and other portion of meat placed in unit to reheat. Keep heat lamp on at all times. CDI
1.5
23.
3-501.18; Priority; Several meats (pastrami, corned beef, roast beef) in the cabinet under the right makeline and in the walkin fridge with discard dates of 2/18 and 2/20. Food shall be discarded after a maximum of 7 days when package opened. Food discarded. Follow Arby's policy and do not hold over 7 days. CDI
1.5
28.
7-201.11; Priority; Gallon containers of degreaser, hand sanitizer and rinse additive stored on shelf above opened and unopened single service articles in dry storage area. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated. CDI
1.0
41.
3-304.14; Core; Rags stored in bucket with a concentration of 0 ppm quat and bucket on the floor. Wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Store bucket on bottom shelf where not a source of contamination and off the floor. Maintain proper sanitizer strength.
0.0
49.
4-601.11(B) and (C); Core; Crumbs in reachin freezer and on reachin freezer gasket. Soda splash around nozzles for drink machine in drive thru area. Food debris and grease in cabinets under fryers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
55.
6-501.11; Core; Baseboard around walkins damaged. Hole in small walkin wall that is used for dry storage. PHYSICAL FACILITIES shall be maintained in good repair. Make necessary repairs.
0.0
56.
6-305.11; Core; Employee phone sitting on prep table next to slicer and employee keys sitting in black plastic tray. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items separate from food and food items.
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 Lauren Harden 919-500-0943 NOE issued for 7/23/22 expiration date
