2-402.11; Core; No one at time of inspection was wearing a hair restraint.- Food employees shall wear an effective hair restraint such as a hat or hair net.- Please make sure hair nets are worn.
3-501.16(A)(1); Priority; Large container of burger patties holding below 135F inside grill hot-hold cabinet. TCS foods shall be maintained at 135F or above. CDI: Patties reheated to 165. Consider placing food in shallower pans and adjusting heat on unit.
1.5
23.
3-501.17; Priority Foundation; Container of commercially packaged coleslaw opened and not dated from a previous day. Observed no date markings on container of shredded cabbage inside reach-in. TCS foods held more than 24 hours shall be date marked, with day 1 as date of preparation. Commercially packaged TCS foods shall be dated for 7-days once the container is opened. CDI: Date markings applied.
1.5
39.
3-307.11; Core; Observed cut tomatoes stored inside three plastic grocery bags. Food shall be protected from contamination that may result from a factor or source not specified. Please stored food inside food-safe containers that are meant to be washed, rinsed and sanitized.
0.0
49.
4-601.11(B) and (C); Core; Grease streaked down hood ventilation system; build-up observed on vent grates. Equipment nonfood contact surfaces shall be maintained clean. Please have vent thoroughly cleaned.
0.0
55.
6-501.12; Core; Dust build-up observed on ceiling vents and surrounding panels. Physical facilities shall be kept clean.
0.0
56.
6-403.11; Core; Employee phone stored over food prep surface on storage shelving. Lockers or other suitable facilities shall be located for employee personal item storage.
3-501.16 (A)(2) and (B); Priority; Shell eggs in an ice bath by grill station are holding above 41F near the top of the pile. TCS foods shall be maintained at 41F or below. CDI: More ice added to encase all of the eggs.
1.5
28.
7-206.11; Priority; Observed two containers of Hot Shot pest spray with labeling stating it was for residential use only on the container. Only pesticides graded for commercial use shall be used. CDI: Education required; containers removed.
1.0
56.
6-403.11; Core; Car keys, phone and wallet stored over food prep surfaces. Lockers or other suitable facilities shall be located for employee personal item storage.
7-102.11; Priority Foundation - Container of blue dish soap was not labeled...Working containers of chemicals taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling container of soap.
0.0
33.
3-501.15; Core - Rice and beef chunks were cooling in tightly covered pots on table top...TCS* foods shall be cooled rapidly using ice-water bath with frequent stirring, placing in shallow containers (2-4 inch food depth), using rapid cooling equipment, and/or loosely covering or completely uncovering foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-204-112; Core - Thermometer was missing in one kitchen refrigerator...In each refrigerator, a thermometer shall be provided in warmest part of unit...Provide a thermometer that is accurate to plus or minus 3 degrees F in refrigerator (air temperature must be 41F or less).
0.5
45.
4-903.11(A) and (C); Core - Coffee filters were unwrapped, disposable cup stacks were not protected, and two styrofoam cups were inside containers with dry food...Single service disposable food/beverage containers shall be protected from contamination...Keep filters in covered container or original bag, and store cups in approved dispenser or inverted and in original plastic bags pulled up to rims of top cups on stacks. Do not store styrofoam cups in foods--only use hard durable scoop with extended handle to dispense foods.
0.5
47.
4-101.19; Core - A few shelves were lined with aluminum foil and absorbent cloth toweling that was also soiled...Nonfood contact surfaces of equipment exposed to splash and spillage shall be of nonabsorbent and smooth material...Remove cloth toweling and foil from shelving. Consider using clean pans to store knives and other items on shelves--not surfaces that are absorbent and are hard to clean and sanitize.
0.5
47.
4-501.11; Core - Some wire shelves were peeling and somewhat rusty...Food service equipment shall be maintained in good repair...Replace wire shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, speed racks, exteriors and interiors of refrigerators, undersides/backsides of equipment door handles, sides/edges of walk-in cooler door, oven interiors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Top lids on brown dumpster were open...Outside waste receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
54.
5-501.114; Core - Brown dumpster had no drain plug...Dumpsters with drains shall have plugs in place...Replace the missing plug.
0.0
55.
6-501.11; Core - Caulk was missing in corners of ventilation hood above cooking line...Physical facilities shall be kept in good repair...Replace caulk where needed, ensuring it is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled ceiling panels and vents, light shields, ventilation hood and its filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Judith Sanchez, Exp. 12/7/2025...SINCE GRILL USES ICE MACHINE: Observed that no double check valve was on ice machine water supply line. The plumbing system shall be installed to prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb if a hose is attached (Section 5-203.14 of NC Food Code Manual)...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above until served...CDI by reheating or discarding foods at incorrect temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Raw shell eggs and cut lettuce were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be maintained at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Containers of purple degreaser and dish soap were not labeled properly...Working containers of chemicals taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling chemical containers.
1.0
36.
4-204-112; Core - Thermometer was missing in one kitchen refrigerator and hot holding cabinet (external digital thermometer not working)...In each refrigerator, a thermometer shall be provided in warmest part of unit, and in each hot holding unit, thermometer shall be provided in coolest part of unit (or on exterior of units)...Provide a thermometer that is accurate to plus or minus 3 degrees F in refrigerator (air temperature must be 41F or less) and hot holding cabinet (air temperature must be 135F or above).
0.5
37.
3-302.12; Core - Container of grits and a few food squirt bottles were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
39.
3-305.11; Core - Boxes of food were on floor in walk-in freezer...Food shall be elevated 6 inches above floor...Store food 6 inches above floor using approved shelving.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean utensils were stored in soiled containers/pans...Clean equipment and utensils shall be stored in clean, dry location...Clean the soiled storage containers for utensils/equipment.
0.5
45.
4-903.11(A) and (C); Core - Coffee filters were unwrapped, disposable cup stacks were not protected, and several styrofoam cups were inside container with dry food...Single service disposable food/beverage containers shall be protected from contamination...Keep filters in covered container or original bag, and store cups in approved dispenser or inverted and in their original plastic bags pulled up to rims of top cups on stacks. Do not store styrofoam cups in foods--only use hard durable scoop with extended handle to dispense foods.
0.5
47.
4-101.19; Core - A few shelves were lined with absorbent cloth toweling that was also soiled...Nonfood contact surfaces of equipment exposed to splash and spillage shall be of nonabsorbent and smooth material...Remove cloth toweling from shelving. Consider using clean pans to store knives and other items on shelves.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors of hot holding cabinet, undersides/backsides of equipment door handles, beverage counter condiment holders, food preparation sink interiors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces above.
0.5
51.
5-203.14; Priority - No backflow preventer was on mop sink can wash faucet, and hose was attached to end of faucet. Also no double check valve was on ice machine water supply line...The plumbing system shall be installed to prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb if a hose is attached...CDI by removing hose from hose bibb and informing PIC of ice machine water supply line double check valve.
0.0
53.
6-302.11; Priority Foundation - No toilet paper was available at men's bathroom toilet...A supply of toilet tissue shall be available at each toilet...CDI by providing toilet paper at men's toilet.
0.5
55.
6-501.11; Core - Walk-in freezer condenser was leaking, as evidenced by large ice chunk on floor, and ice was accumulated on freezer door. No cold water available at handsink by ice machine. Caulk was missing in corners of ventilation hood above cooking line, and a few ceiling panels were water stained...Physical facilities shall be kept in good repair...Repair condenser leaks and air leaks going into freezer around door (and heated stripping around door?). Provide cold water under pressure at handsink, and replace missing caulk. After ensuring roof/ceiling leaks are repaired, replace stained ceiling panels with ones that are without holes or fissures.
0.5
55.
6-501.12; Core - Kitchen vent hood filters, walk-in cooler fan covers, and floor drains were soiled (in kitchen and under beverage self-service counter). Ice was on freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above, and remove ice from freezer floor.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Anaester Aleman, Exp. 12/7/2025...DISCUSSION: Do not use cardboard boxes for storage of miscellaneous items...One food prep sink drain line was extended down into drain (no air gap). Provide an approved air gap for this drain line. Air gap must be twice the diameter of drain pipe...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-304.15 (A); Priority - Observed food worker handle raw shell eggs with gloved hands and proceeded to touch clean utensil handle and equipment in ready-to-eat area without discarding contaminated gloves first...If used, single use gloves shall be used for only one task such as working with raw animal foods or ready-to-eat foods, used for no other purpose, and discarded when damaged or soiled...CDI by discarding gloves and washing hands.
1.5
21.
3-501.16(A)(1); Priority - One chicken patty was at 130F in hot holding cabinet...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by reheating patty.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.18; Priority - Containers of mashed potatoes had date of 1/3--more than 7 days ago...RTE TCS* foods shall not be kept more than 7 days when maintained at 41F or less...CDI by discarding potatoes.
0.0
23.
3-501.17; Priority Foundation - Cooked chicken from yesterday had no date, and pre-cooked chicken in bags had dates of 1/6 and 1/10 on different sides of box (and not on individual bags)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods/bags.
1.5
28.
7-102.11; Priority Foundation - Containers of purple degreaser and dish soap were not labeled properly...Working containers of chemicals taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling chemical containers.
1.0
36.
4-204-112; Core - Thermometer was missing in one refrigerator...In each refrigerator, a thermometer shall be provided in warmest part of unit...Provide a thermometer that is accurate to plus or minus 3 degrees F in refrigerator.
0.0
37.
3-302.12; Core - Container of grits and a few food squirt bottles were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Coffee filters unwrapped, disposable cup stacks were not protected, and cup lids were stored in absorbent soiled basket with beverage contact sides up. A styrofoam cup was inside container with dry food...Single service disposable food/beverage containers shall be protected from contamination...Keep filters in covered container or original bag. Store cups in approved dispenser or inverted and in their original plastic bags pulled up to rims of top cups on stacks. Store lids in clean, nonabsorbent containers with beverage contact sides down. Do not store styrofoam cups in foods. Only use hard durable scoop with extended handle to dispense foods.
0.5
47.
4-101.19; Core - Several shelves were lined with absorbent cloth toweling that was also soiled...Nonfood contact surfaces of equipment exposed to splash and spillage shall be of nonabsorbent and smooth material...Remove cloth toweling from shelving.
0.5
51.
5-203.14; Priority - No backflow preventer was on mop sink can wash faucet, and hose was attached to end of faucet...The plumbing system shall be installed to prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached...CDI by removing hose from end of faucet.
0.0
55.
6-501.11; Core - Small holes were in kitchen walls, and a few ceiling panels were water stained...Physical facilities shall be kept in good repair...Seal wall holes. After ensuring roof/ceiling leaks are repaired, replace stained ceiling panels. Ensure they are panels that are smooth and easy to clean without holes or fissures.
0.5
55.
6-501.12; Core - Kitchen vent hood filters were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of hood filters.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Judith Sanchez, Exp. 12/7/2025...DISCUSSION: One food prep sink drain line was extended down into drain (no air gap). Provide an approved air gap for this drain line. Air gap must be twice the diameter of drain pipe...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
*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.
*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: 06/09/2018
Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to
Gritty build-up on the inner part of the fryers. Routinely, clean the build-up inside of the fryers to help prevent old debris from falling off and contaminating fresh product being cooked. If fryer is used often, the inner part, with the oil, will need to be cleaned more often. Found one container, in the clean storage area, that had some debris on it. Food contact surfaces are to be cleaned and sanitized.
0.0
23.
Containers of food, cooling in the walk-in cooler, were fully covered in aluminum foil. Foods cooling need to be loosely covered or left uncovered and stored on the top shelf.Filled container of chicken salad was not cooling properly. Suggestion was made to store in a shallow metal pan, let it cool to 45F, and then move to the container currently being used. Information was left that discussed proper cooling methods.
1.0
28.
Black beetles were found inside of the kitchen. Roach was found inside of the ladies restroom. Contact pest control to help address the bugs that were in the kitchen and restroom.
1.0
33.
The handle, of the ice scoop, was touching the ice while stored in the ice machine. Keep the handles up and pointed away from the ice during storage or keep in a separate clean holder.
0.5
40.
Clean the sticking build-up on the reach-in cooler doors. Clean the debris on some shelving in the dry storage area.
0.5
46.
Clean the dead bugs in the light shields located in the kitchen. Clean the build-up on the screens inside of the hood system. Clean the dust build-up on the ventilation unit located in the men's restroom
0.5
47.
There was a lot of storage on the floor in the room where the ice machine was located. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
Documentation of approved training - 2 point credit awarded.
