3-501.16 (A)(2) and (B); Priority; Noted TCS items reading above 41 F in the Central make line/prep cooler. Further investigation determined that noted unit was no longer functioning properly. All TCS items must be held at 41 F or below for cold storage. CDI- noted items were voluntarily discarded during inspection.
1.5
40.
2-402.11; Core. Staff that are perform food production tasks such as scooping fried products, making fried products, sandwiches are not wearing hair restraint that cover hair. Visors are being worn with the benefit of a hair net or some other type of hair covering. 2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
3-304.14; Core; Noted Quat Sanitizer solution reading below 200 ppm for the sanitizer buckets throughout the prep kitchen. Maintain sanitizer solution between 200-400 ppm. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use.
0.0
45.
4-903.11(A) and (C); Core; Observed a few single-service To-Go containers stored in a upright position near the make line. Invert unpackaged single-service items and store in a clean, dry location.
0.0
47.
4-501.11; Core; The central make line prep cooler is no longer holding temperature. Noted ambient air for unit was 42 F. Noted shack machine down during the inspection and the front-end reach-in expo cooler no longer working. Also need to replace the gaskets on the double stacked reach-in freezer unit and walk in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed along front-end shelving and equipment surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observation: A certified food manager was not available during inspection. The person in charge was able to demonstrate knowledge required.
2-102.12 (A); Core;A) 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.
0.0
24.
Observation: The hot cooked products fish filet, chick were not digitally marked with timers and are under time control.
3-501.19; 3) 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; Pf
CDI: Products were 142F and 147F respectively and 30 minute timers were implemented during inspection according to TPHC policy on site.
1.5
40.
Observation: Staff that are perform food production tasks such as scooping fried products, making fried products, sandwiches are not wearing hair restraint that cover hair. Visors are being worn with the benefit of a hair net or some other type of hair covering.
2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
43.
Observation: A spatula was observed being stored under the hot TPHC cabinet on the make line in a place unclean.3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) 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 at a frequency specified under 4-602.11 and 4-702.11;
CDI: Spatula removed from service to dish.
0.0
47.
4-501.11; Core; The gasket on the walk in refrigerator poor repair. The hood over the dryer is missing a filter and the remaining filter has metal that is poor repair creating areas for debris accumulation.A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
49.
Observation: The following areas had visible accumulation of debris: weighing equipment in the prep area, dispenser arms at front service counter, oven gloves, scales.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Mulitple pans and serving lids were greasy to touch while stored as being clean on the utensil rack and clean-side of the three compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC sent noted pans and dishes back to dishpit.
1.5
41.
3-304.14; Core; Quaternary Ammonium sanitizer solution reading below 200 ppm in the sanitizer bucket near the drive-thru window areas. Ensure wet wiping cloths are stored in sanitizer solution in between use. Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm. CDI- Quaternary Ammonium sanitizer solution remixed to 200 ppm.
0.5
48.
4-501.14; Core; Observed some food debri and residue build-up inside each vat of the three compartment sink. A WAREWASHING 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: Before use; 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 If used, at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; Observed an accumulation of encrusted grease build-up on the underside piece below the deep fryer hood baffles. Also noted an accumulation of grease residue build-up on the hood baffles above the deep fryer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
51.
5-205.15; Core; Need to repair the slow leak underneath the back-of house handwashing sink. A PLUMBING SYSTEM shall be maintaind in good repair.
0.0
55.
6-501.12; Core; Observed some light debri and build-up along the hard-to reach floor spaces below the the back-of house prep table and cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-103.11 (O); Priority Foundation; Person in charge could not provide copy of Facility Employee Health Policy during time of inspection. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI
1.0
16.
4-601.11 (A); Priority Foundation; Observed some fuzzy mold-like build up along the soda machine ice dispenser located at the self serve station. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to clean and sanitize noted area.
1.5
43.
3-304.12; Core; Observed a few tongs hanging from the storage racks inside the make line prep cooler. Also found a scooper handle stored inside a container of shredded lettuce on the make line. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multi-use utensils stored in a soiled container, with dried-on food debris at the rear prep table surface. Ensure all multi-use items are stored in a clean dry location to prevent the risk of cross contamination.
1.0
45.
4-903.11(A) and (C); Core; Observed plastic single service to-go containers stored on of soiled surface above the hot holding station. Also found a few single service sandwich containers stored in a upright position on the make line. Ensure all single service items are stored in clean dry location to avoid the risk of contamination.
0.5
47.
4-501.11; Core; The storage racks above the 3 compartment sink is beginning to rust. Discussed repaint with NSF approved paint or replacing noted racks. Ensure all equipment is maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; Observed sticky residue build up on equipment surfaces, prep table shelving and interior surface of the prep cooler units. Observed fuzzy mold-like build up along the exterior underside the soda machine at the self serve station. Observed an accumulation of ice build up along the top interior panel of the Traulsan reach in freezer unit. Also noted black/ pink mold-like build up along the caulking above the 3 compartment sink. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-204.12; Core; Noted the mop sink is missing a backflow device. A backflow prevention device shall be located so that it may be serviced and maintained.
0.0
54.
5-501.110; Core; Observed several loose cardboard boxes stored on the ground near the outside recyclable dumpster. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.5
55.
6-501.12; Core; Observed litter and grime build up underneath kitchen prep sinks and along the hard to reach floor spaces in the walk in cooler and walk in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
56.
6-305.11; Core; Found a power tool stored among single service items and utensils on the prep table located across from the 3 compartment sink. Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.
2-501.11; Priority Foundation the new manager was given the procedure for the clean up of the vomit and diarrheal event. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf Have these procedures at the next inspection.
0.0
16.
4-601.11 (A); Priority Foundation; many pans stored clean on the shelves had a build up of debris on them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Sent all of those pans to the dish pit for cleaning.
3.0
28.
7-201.11; Priority; bags of sugar were stored on a table with a bottle of sanitizer. Toxic materials shall be stored so that food cannot be contaminated. The sanitizer bottle was moved.
1.0
44.
4-903.11(A), (B) and (D); Core; several pans of utensils had debris in the bottom of them. Equipment and utensils shall be stored in a clean dry place where contamination cannot occur. utensils and tubs to the dish pit.
1.0
51.
5-205.15; one hand wash sink in the kitchen has a leaky pipe under it. Plumbing system shall be in good repair. Fix this issue.
0.0
55.
6-501.12; Core; this kitchen needs an overall cleaning on shelves, on the floors and on the racks(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a thorough cleaning of this facility.
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 No signature due to covid 19 pandemic
2-501.11; Priority Foundation; Establishment does not have a written procedure for cleaning up diarrhea and vomit. A body fluid clean up kit for vomit and/or diarrhea with instructions (a written procedure) shall be maintained on site. CDI Clean up poster and instructions sent to manager via email.
0.0
16.
4-601.11 (A); Priority Foundation; Several food containers are stored greasy or with food debris. Food contact surfaces shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed, rinsed and santized.
1.5
28.
7-201.11; Priority; Degreaser and a cleaner stored next to condiments and single service articles behind the front counter. Awesome cleaner stored next to single service straws in the soda cabinet. Store all chemicals such as cleaners and sanitizers away from food, single service articles and clean equipment. The above chemicals were moved away from the above areas.
1.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored in a drawer that is dirty. Equipment and utensils shall be stored in clean dry location.
0.5
49.
4-602.13; Core; The cabinet beneath the drink station, black rolling cart, shelf in the cabinet beneath the drive thru hot holding unit, bottom shelf in the French fry freezer and shelf in the oven have a lot of build up in them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-205.15; Core; Leaking drain pipe beneath the vegetable prep sink. Plumbing shall be maintained in good repair.
0.0
54.
5-501.115; Core; Missing a lid on the dumpster. Dumpsters shall be maintained. A work order has been placed for a dumpster lid.
0.0
55.
6-501.12; Core; Floor is dirty under the shelving in the dry storage room, vegetable prep sink and around the floor drain beneath the drink station. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
No signature of recipient due to COVID-19 pandemic.
*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.
*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.
*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.
*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.
Inspector contact info: Maria Powell 919-675-5603. 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.
