5-202.12; Core; The handwashing sink at the 3-compartment sink is not consistently providing water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair handwashing sink to provide hot water consistently before the next inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several metal food containers with stickers and sticky residue on their surfaces from previous stickers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were separated from clean containers to remove residues and stickers.
1.5
49.
4-601.11(B) and (C); Core; Observed residue buildup on the shelves of the refrigerators for chicken. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelves of refrigerators.
0.0
55.
6-501.12; Core; Observed dirty floor with frozen buildup in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean freezer floor more frequently.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; The handwashing sink at the drive-thru area and in the women's bathroom was unable to provide water up to 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust these handwashing sinks to provide hotter water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a couple prepared salads and chicken wraps holding at 42F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into walk-in cooler.
0.0
28.
7-201.11; Priority; Observed rack of buns stored next to the chemical storage shelves. Poisonous/toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: separations the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Rack of bread buns moved to prevent contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Due to over-accumulation of dirty utensils and containers, dirty items came into contact with clean utensils. Cleaned equipment and utensils shall be stored: Where they are not exposed to splash, dust, or other contamination. Remove clean items to prevent contamination.
0.5
48.
4-301.13; Core; Observed over-accumulation of dirty dishes and utensils during service hours resulting in overflow of dirty items off the drainboards and onto the floor. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Address overflow issue with dishwashing area, cleaning of soiled utensils and containers should be done more frequently.
1.0
48.
4-301.12; Core; Observed a food employee precleaning chicken tenderizer in the mop sink with a hose, an area which is not considered an approved piece of warewashing equipment. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints, and its use is approved. CDI - Spoke with PIC and to ensure food equipment is cleaned in the proper areas.
0.0
54.
5-501.114; Core; One of the dumpsters is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug before next inspection.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-403.11; Priority; Macaroni and cheese prepared for hot holding was not completely reheated to adequate temperatures, the center of the food was less than 135F. Ready-to-eat food taken from a hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding. CDI - PIC voluntarily discarded the food. When checking temperatures of this food, ensure the thermometer does not touch the sides of the heated container.
1.5
20.
3-501.14; Priority; Prepared macaroni and cheese was not cooling at an adequate rate inside the walk-in cooler. TCS (time/temp control for safety) foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperatures. CDI - Lids lifted from containers to allow for faster cooling of food.
1.5
33.
3-501.15; Core; Cooling macaroni and cheese were placed in tightly sealed containers in the walk-in cooler, not allowing for an adequate cooling rate. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: arranged in equipment to provide maximum heat transfer through container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids lifted to allow for better heat transfer.
0.5
54.
5-501.114; Core; One of the dumpsters is missing the drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug before next inspection.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-304.15 (A); Priority; Observed a food employee moving a trash can then handling cooked chicken nuggets with contaminated gloves. If used, single-use gloves shall be used for one task such as working with ready-to-eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Spoke to PIC and had contaminated gloves discarded.
1.5
33.
3-501.15; Core; Lowboy coolers for storage of prepared salads are packed too tightly to allow for adequate heat transfer and air circulation for cooling. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be arranged in equipment to provide maximum heat transfer through container walls. CDI - Discussed better arrangement of salads in the lowboy coolers.
0.5
49.
4-601.11(B) and (C); Core; Refrigerators for storing raw chicken have minor residue buildup along doors and on the floor of a unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the chicken refrigerators.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-703.11; Priority; When tested during the inspection, the utensil surface temperature in the dish machine did not reach 160F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified in the Food Code and achieving a utensil surface temperature of 160F. CDI - Sanitizer dispenser in 3-compartment sink is functioning as normal, sanitizing shall be done in the 3-compartment sink until dishwasher is adjusted.
1.5
55.
6-501.12; Core; Observed frozen debris buildup on the floor of the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean buildup on freezer floor.
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
2-103.11 (O); Priority Foundation; Current employee health policy did not include non-typhoidal salmonella in the list of reportable diagnoses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Provided PIC with documentation with full list of reportable diagnoses.
1.0
15.
3-302.11; Priority; Observed trays of prepared, grilled chicken cooling in the freezer below packages of raw chicken. Food shall be protected from cross-contamination by: Separating raw animal foods curing storage, preparation, holding, and display from cooked and raw ready-to-eat foods. Only frozen, commercially processed, and fully packaged raw animal foods may be stored and displayed with/above frozen, commercially processed and packaged ready-to-eat food. CDI - Foods were rearranged in the freezer to prevent cross-contamination.
1.5
15.
3-304.15 (A); Priority; Observed a food employee wiping their single-use gloves with sanitizer wipes when the gloves became dirty. Single-use gloves shall be used for only one take such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Behavior corrected and educated PIC on proper glove use.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various prep coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved some foods to walk-in cooler and added ice to prep top foods to assist with cold holding.
1.5
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
5-205.11; Priority Foundation; Observed an employee cleaning a coffee basked in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Pointed out behavior to PIC, directed employee to rinse items in prep or dump sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in sandwich prep cooler and some raw chicken in chicken refrigerator not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Tomatoes rotated in containers, shredded cheese discarded. Raw chicken rearranged in refrigerator. Do not place recently prepped items into prep units before cooling, make sure TCS foods are placed directly in cooler.
1.5
33.
4-301.11; Priority Foundation; Refrigerators for chicken are too full to allow for adequate air circulation, containers of chicken are pressed against fans and cooler units. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code. CDI - Discussed with PIC capacity issues and rearranged chicken in refrigerators.
0.5
48.
4-302.13; Priority Foundation; High temperature dish machine tester unable to be found at time of the inspection. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. CDI - Educated PIC on new 2017 Food Code requirement. Acquire high-temp dish machine tester, either a DishPlate, thermal test strips, or other similar device.
0.0
55.
6-501.12; Core; Minor residue buildup on floor and wall around the ice machine near food prep area, and food debris on floor of the freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more freqently.
0.0
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
