2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
0.0
16.
4-501.114; Priority; At beginning of inspection, Observed sanitizer not adequately dispensing. Chlorine shall register 50-200PPM Manager primed machine and is currently working. Manager called for service.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS items held above 41F inside ice bath (see chart above). Ambient air temp in this unit temping 66F.Facilty provided temp logs . Items moved to tall reach in. TCS foods shall be held at 41F or below. Unit turned down. Manager called in unit repair.
3.0
28.
7-201.11; Priority; Observed purell and sanitizer bucket on top of prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed hot dogs placed in room temperature water cooling inside tight container. Observed raw chicken marinating in tightly covered plastic. 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. Item placed in walk in for rapid cooling.
0.5
48.
4-501.17; Priority Foundation; Observed wash cycle is providing a small drip not adequate for washing. When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in par. 4 301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
0.5
General Comments
Observed excellent date marking! Follow-Up: 07/06/2024
6-301.12; Priority Foundation; At the beginning of inspection. Observed no paper towels at handsink on the line. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels.Towels obtained.
1.0
21.
3-501.16(A)(1) ; Priority; Observed nacho cheese cups holding below 135F inside warmer. TCS foods shall be held at 135F or greater. Items discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority;Observed cheddar mozzarella mix and cut lettuce holding above 41F inside reach in unit. TCS foods shall be held at41F or below. Unit turned down. Manager called in unit repair.
3.0
23.
3-501.18; Priority;Observed hot dogs in water held held overnight without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated.
4-602.11; Core;Observed black residue inside large ice machine 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. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue on lexan pans, stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed a soft style cheese labeled" boar in cheese" and coleslaw holding above 41F inside reach in cooler. Observed "in prep"grilled chicken sitting at room temp.Diligent prep is required for TCS foods. TCS foods shall be held at 41F or below- items discarded.
1.5
44.
4-901.11; Core;Observed team member at dish machine drying dishes off with wiping cloth.After cleaning and Sanitizing, equipment and utensils:
(A) Shall be air-dried or used after adequate draining as specified.
(B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Allow dishes to air dry.
0.0
48.
4-501.14; Core;Observed a buildup of lime/ food residue inside dish machine. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used, at least every 24 hours. Clean equipment.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled cabinets and drawer around popcorn machines and registers. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-602.11; Core; Observed black residue inside large ice machine and inside ice machine chute at coke dispenser. 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. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris inside food prep sink. Observed a buildup of greasy residue on popcorn machine and butter dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. Items washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed pico, salsa, chicken, cut lettuce, cooked peppers holding above 41F inside cold top station- temps verified with facilities thermometer. TCS foods shall be held at 41F or below- items discarded. Items will be placed in reach in cooler until cold top section is repaired. Manager called maintance for service.
1.5
47.
4-202.11; Priority;Observed rust on pans stored as clean. A) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Items discarded.
0.0
48.
4-501.14; Core; Observed a buildup of lime/ food residue inside dish machine. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours.
Clean equipment.
0.0
48.
4-302.14; Priority Foundation; Observed quat test strips damaged by water and chlorine test strips expired 2021.A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided.
0.5
55.
6-501.12; Core;Observed soiled floors inside beer cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 Follow-Up: 01/27/2023
2-301.14; Priority; Observed team member place soiled dishes inside dish machine , then changed tasks to handle clean dishes without changing gloves and washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.
2.0
28.
7-201.11; Priority; Observed bulk degreaser bottle stored on drain board (clean side ) of 3 comp sink next to food slicer. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES- item removed.
0.0
33.
3-501.15; Priority Foundation; Observed diced chicken and cheese portioned into bags tightly covered while cooling. Items stacked in deep pans. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Items placed on sheet pans for rapid cooling.
0.5
38.
6-501.111; Core;Observed a few flies active in the kitchen. 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. If issue persists, Call pest control
0.0
41.
3-304.14; Core; Observed quat sanitizer bucket residual less than 150PPM. Quat concentration shall register 200-400PPM- bucket replaced.
0.0
49.
4-601.11(B) and (C); Core; Observed spills inside gaskets in drawers across from fryer. Observed a buildup inside several cabinets and cubbies in customer ordering station areas. handwashing sinks are soiled. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other 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
4-602.11; Core; Ice machine has a build up of residue along the interior. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude the accumulation of residue. Ensure the ice machine is maintained clean.
1.5
16.
4-601.11 (A); Priority Foundation; A couple of pans stored as clean found with residue. Food contact surfaces shall be clean to sight and touch. CDI - dirty pans moved to dish area. Ensure dishes are thoroughly washed before storing as clean.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple individually bagged chicken servings holding above 41F. Time/Temperature Control for Safety (TCS) Foods shall be stored at 41F or below for cold holding. CDI - chicken above 45F voluntarily discarded by PIC. All other chicken moved to freezer to re-cool.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed inside short, 3-door cooler. Cleaning needed inside short, single-door freezer on cook line. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean these pieces of equipment.
0.5
55.
6-501.11; Core; Corner FRP trim needs to re-secured to the wall behind the short, 3-door cooler. Physical facilities shall be in good repair. Re-seal this trim piece to the wall.
0.0
General Comments
At this time, the following Transitional Repair Items have been completed: 3, 4, 7, 9, 12, 13. Items 1, 2, 5, 6, 8, 10, and 11 remain to be repaired.
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
