2-102.12 (A); Core - For most of the inspection, no person in charge with food protection manager certification was present...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
21.
3-501.16(A)(1); Priority - Chicken patty and fish fillet were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above before serving...CDI by voluntarily discarding foods at incorrect temperatures.
1.5
37.
3-302.12; Core - Some bottles of condiments and sauces 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
44.
4-903.11(A), (B) and (D); Core - Some clean trays were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet trays and completely air dry them before stacking.
0.0
47.
4-501.11; Core - Some wire shelving was peeling/damaged or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelvin.g
0.5
49.
4-601.11(B) and (C); Core - Observed soiled exteriors tops of hot holding equipment, metal cabinet interiors, bottoms of food paper wrap holders, condiment holders, fryer wheels and castors, sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
55.
6-501.11; Core - Significant amount of ice was accumulated around walk-in freezer door, door frame, and on pipe under freezer evaporator. Left faucet on 3-compartment sink had large spraying leak when water was turned on...Physical facilities shall be kept in good repair...Remove accumulated ice on/around door and under evaporator. Where needed, repair metal heated strip around door frame and ensure door seals properly when completely closed (door gaskets should be evaluated for complete seal). Repair leaking faucet.
0.5
55.
6-501.12; Core - Many kitchen ceiling tiles and ceiling vent grates were soiled/stained, and vent hoods above charbroiler and fryers were soiled (including fire suppression lines under charbroiler)...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
3-501.16 (A)(2) and (B); Priority - Parts of liquid eggs in carton were 53F and parts of shake mix in shake machine hopper reached 50F...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding products above.
1.5
33.
3-501.15; Priority Foundation - In walk-in cooler, tightly covered containers of cooling cut tomatoes and cheese slices were stacked on top of each other...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), arranging to provide maximum heat transfer (such as separating containers--not stacking them), and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of condiments and sauces were not labeld 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 - Some disposable cups on a stack were soiled and some cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled cups. Keep cups in approved dispensers or inverted and in their plastic sleeves pulled up to rims of top cups on stacks.
0.0
48.
4-501.14; Core - Three compartment sink rinsing and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, food prep sink exteriors, sink drainboard undersides, top of fry station, food paper wrap holders, fryer castors/wheels...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - Mop sink/can wash faucet continues to run forcefully after faucet knobs are completely turned off, putting pressure on atmospheric vacuum breaker that is not designed for constant water pressure (attached hose has spray gun at the end)...The plumbing system and its components shall be maintained in good repair...Repair mop sink faucet so it does not continue to run after turning off faucet knobs.
1.0
54.
5-501.111; Core - One top dumpster lid was cracked at hinge...Trash/reycling receptacles shall be kept in good repair...Replace damaged dumpster lid.
0.0
55.
6-501.11; Core - Large amount of ice was accumulated around walk-in freezer door and door frame. Some floor tiles around mop sink area were missing/damaged...Physical facilities shall be kept in good repair...Remove accumulated ice on/around door and replace damaged/missing floor tiles. Where needed, repair metal heated strip around door frame and ensure door seals properly when completely closed (door gaskets should be evaluated for complete seal).
0.5
55.
6-501.12; Core - Many kitchen ceiling tiles were soiled/stained. Fire suppression lines under charbroiler hood were soiled. Walk-in cooler wall was soiled around lines on the wall...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-303.11; Core - Lighting in men's bathroom by handsink was very dim/dark due to improperly functioning light fixture...Lighting must be at least 20 foot candles at 30 inches above floor in bathrooms...CDI by replacing light fixture for good lighting.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Light and dark green bun racks (and rolling dollies underneath) owned by outside vendor were very soiled. Contact vendor to request clean bun racks and rolling dollies. Soiled racks could attract insects and potentially contaminate buns when they are opened.
3-501.19; Tomatoes and lettuce on time was recorded given these items 5 hours to set out at room temp instead of the maximum 4 hours. Maximum time is 4 hours. CDI- Time properly recorded.
1.5
40.
2-402.11; Core; The cook on staff at the time of the inspection did not have a on a hair restraint. Food Employees must wear hair restraints such as hats, hair coverings or nets, beards restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed Food, clean equipment and utensils. CDI- Employee got a restraint. R- Mentioned on the past inspection. Half points taken- All other staff had on restraints.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed inside the convection oven, tops of cooking equipment, monitors/cords and undercounter storage compartments. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. R- cleaning mentioned on the past inspection. Half points taken- Cleaning was still pretty good.
0.5
56.
6-303.11; Core; Lighting must be increased in the men restroom. Replace blown ceiling bulbs. Light intensity must be maintained.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but were very greasy to the touch. There were some dishes that were stored as clean but had some wet food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
24.
3-501.19; Priority Foundation; There was a tray a lettuce and cheese that was marked with the discard time. The business uses time rather than temperature on these two products. If time without temperature control is used as the public health control the items must be marked with the discard time. CDI... The two items were properly marked.
1.5
36.
4-203.12; Priority Foundation; There was a cold hold unit that did not have a thermometer in the unit. The cold hold unit had potentially hazardous foods stored in the unit. All units that hold potentially hazardous foods must have an accurate thermometer in the unit. CDI... The manager placed a thermometer in the unit.
0.5
40.
2-402.11; Core; The cook on staff at the time of the inspection did not have a on a hair restraint. Food Employees must wear hair restraints such as hats, hair coverings or nets, beards restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed Food, clean equipment and utenisls.
0.5
44.
Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean out the oven to remove the carbon build up. Clean up around the cooking equipment.
0.0
55.
6-501.12; Core; Clean the floor around the deep fryers and cooking equipment. Physical facilities must 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
4-601.11 (A); Priority Foundation - Hand lettuce slicer was stored as clean but still had lettuce particles on it...Food contact surfaces shall be clean to sight and touch...CDI by placing slicer at utensil washing area.
0.0
20.
3-501.14; Priority - Cut tomatoes cooled down 5 degrees in 74 minutes (.06 cooling rate--the rate must be at least .12)...TCS* foods cooling from room temperature preparation shall be cooled to 41F or less within 4 hours...CDI by changing cooling methods for faster cooling.
0.0
22.
3-501.16 (A)(2) and (B); Priority - TCS* foods (not in cooling process) were above 41F in walk-in cooler (see food temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or below...Provide maintenance/adjustments required to maintain air temperature of walk-in cooler at or below 41F...Not corrected during inspection.
1.5
33.
3-501.15; Priority Foundation - In walk-in cooler, a few pans of cut tomatoes were stacked together in tightly covered containers. They did not cool down fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), using rapid cooling equipment, arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncovered if protected from overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of sauces, etc. were not labeled with name of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
38.
6-501.111; Core - Large uncovered barrel of water and oil(?) was in dumpster enclosure...The premises shall be maintained free of insects and pests by eliminating harborage conditions...Empty barrel of water or keep it tightly covered.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups were unprotected, and food paper wraps were stored on soiled metal holders...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Increase cleaning frequency of paper wrap holders.
0.5
47.
4-501.11; Core - Some wire shelving was rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-502.11(A) and (C); Core - A few food containers were cracked...Food service utensils shall be maintained in good repair...CDI by discarding containers.
0.0
47.
4-205.10; Core - AT drive through, when ice bin lid below soda dispensing machine is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Reactivate device on lid so that when lid is open, soda cannot be dispensed from above.
0.0
48.
4-501.14; Core - Three-compartment sink sanitizing sink interiors and backsplash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelving, condiment storage containers, equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-302.11; Priority Foundation - No toilet paper was available in men's bathroom toilet stall...A supply of toilet tissue shall be available at each toilet...CDI by replacing toilet paper.
0.5
55.
6-501.11; Core - Both walk-in cooler and freezer condensers had ice build-up, and cooler condenser unit was not functioning properly to maintain air temperature at 41F or less and water was dripping from condenser pipe. A few kitchen ceiling light fixtures were not functional...Physical facilities shall be maintained in good repair...Repair leaking cooler and freezer condenser units so they function properly and ice does not build up on them. Repair burned out/nonfunctioning light fixtures.
0.5
55.
6-501.12; Core - Ceiling panels and walls throughout kitchen and storage areas were yellowed/brown. Ventilation hood above fryers, ceiling vent grates and mop sink walls were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification visit to be made on Monday, 2/14/2022 to evaluate completion of Item #22 on this report...DISCUSSION: Tea machine by drive through had no double check valve (backflow preventer) on water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual). Provide double check valve on tea maker water supply line as required>>>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
