2-401.11; Core; Observed a personal drink stored on makeline above coleslaw. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
21.
3-501.16(A)(1) ; Priority; Observed chicken filets and cheese bites holding below 135F, bites discarded. TCS foods shall be held at 135 or greater. Filets reheated.
1.5
33.
3-501.15; Priority Foundation; Observed one pan of cut lettuce cooling inside tightly covered container inside walk in cooler. 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.
5-202.12; Core; Metered handwashing sinks in kitchen dispense water for a few seconds before shutting off. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Adjust faucet to allow for water to dispense for at least 15 seconds at these handwashing sinks.
0.0
28.
7-102.11; Priority Foundation; Chemical solution found in unlabeled spray bottle at mop sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Unlabeled spray bottle was voluntarily discarded during the inspection.
1.0
47.
4-501.11; Core; Ice beginning to form inside the reach in freezer near the fryers. Equipment shall be maintained in a state of good repair and condition. Repair this unit so that ice does not continue to accumulate.
6-501.111; Core; Observed very few rodent droppings in cabinets under the self-serve area near the drink dispenser in the lobby. 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 routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Management is working with professional pest control to mediate this issue. Hole in wall under self-serve area was recently filled and the last visit from pest control was on (9/12). EHS did not observe any living, dead, or trapped insects or rodents during the inspection today. Remove rodent droppings and continue to work with professional pest control. Professional pest control is scheduled to visit today.
0.0
41.
3-304.14; Core; Two sanitizer buckets on the line with concentration below 200ppm active quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Refresh sanitizer buckets more frequently if they are being used at a higher frequency- concentration should not fall below 200ppm active quat. EHS verified that the sanitizer at the 3-compartment sink was dispensing close to 400ppm active quat.
0.5
44.
4-903.11(A), (B) and (D); Core; 1)Observed clean metal pans stacked while still wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. 2)Clean utensils on dish rack stored directly on top of wire shelving that has accumulates dust and residue. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Utensils were re-washed and stored in a container on this rack and wet pans were separated during the inspection.
0.5
56.
6-403.11; Core; Employee food from another facility was found stored on shelving above the cold well on the cook line. Areas designated for employees to eat and drink shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI- Employee food was relocated during the inspection.
2-102.12 (A); Core; Person in Charge failed to show documentation of passing an ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. PIC showed EHS email confirmation that he is scheduled to take the CFPM class tomorrow (11/1/22). Ensure there is at least one certified person in charge on duty during all hours of operation.
0.0
33.
3-501.15; Priority Foundation; 1)One sixth pan of sliced tomatoes were being stored in cold well while still actively in the cooling process. 2)A few containers of sliced tomatoes in the walk-in cooler observed at 44F being cooled from being prepped earlier this morning with lids tightly on containers. Cooling shall be accomplished by using rapid cooling equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer 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- Sixth pan of tomatoes returned to finish cooling in the walk-in cooler and containers were vented in the walk-in cooler.
0.5
47.
4-501.11; Core; Ice has accumulated on the condenser unit of the walk-in freezer. There is no visible contamination of hermetically sealed containers below. Equipment shall be maintained in a state of good repair and condition. Place a container (catch pan or sheet pan) under this drip until unit is able to function as intended.
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
3-501.16(A)(1) ; Priority; Bone-in chicken wings in hot box holding at 123F-126F. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above for hot-holding. CDI- Chicken wings reheated to above 165F to be held hot at a temperature of at least 135F.
1.5
51.
5-205.15; Core; Plumbing under rinse basin of 3-compartment sink is leaking when water flows through. A plumbing system shall be maintained in good repair. Repair leak under 3-compartment sink.
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 *Information sent to zaxbysnorth@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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.
"*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.
*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.
Facility looks a lot better today! A big difference! Please get hand-sink temps in proper range 100-110F degrees. May have to switch to knob hot and cold water faucets. I will return in 10 days unless you call me sooner. Follow-Up: 09/12/2014
Be sure to have proper handwashing discussions with employees on a regular basis. Recommend visiting our website to gather information regarding new Food Code rules. www.wakegov.com/food
Sanitizer must be between 200ppm-400ppm(quat). Sanitizer was below 200ppm during inspection. All day dot and day dot adhesive must be removed during the wash process. Observed day dot and day dot adhesive on pans on air drying rack. Clean and sanitize ice guard on ice machine. Obseved small amount of pink mold on the ice guard.
3.0
36.
Replace damaged gasket on Victory 1 door reach in freezer.
0.5
44.
Keep dumpster doors and lids closed when not in use.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One Gatorade bottle and two uncovered employee beverages stored in cups in black wall cubbies (store employee beverages in covered containers which allow for sanitary consumption of beverage - ex: cup with straw and lid). CDI-discussed with manager.
1.5
11.
Sanitizer in bucket and third compartment sink over 400 ppm quaternary ammonium (maintain sanitizer between 150-400 ppm per approval). CDI-sanitizer diluted to proper strength. Vegetable slicer has dried food debris on food contact surfaces (store items clean). CDI-placed on "dirty" side of three compartment sink to be cleaned and sanitized.
1.5
34.
Pans are wet-stacked on air-drying racks (air-dry completely before stacking).
0.0
36.
Lower right refrigerator drawer under Char-Press does not make a proper seal. Leak present under tea urns in customer area, pooling water on shelf. Broken plastic piece present on paper towel dispenser in front register area.
0.5
40.
Food residue/oils/rust present on spray nozzle of three compartment sink; casters of green wire racks by breading station (clean casters; if rust is present, sand it off or replace casters).
0.0
43.
Hand sink by ice machine is turned off (manager states that faucet was leaking and new one is on order).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Thermos stored above prep table. Store drinks below/away from prep surfaces. CDI-thermos moved below prep table.
0.0
10.
Vegetable/egg roll stored over ready-to-eat food in walk in freezer; raw chicken stored over cheese in walk in refrigerator. Store food by final cook temperatures, with cooked/ready-to-eat food above raw egg product, then raw chicken. CDI-food moved to proper locations.
1.5
11.
Sanitizer too weak in spray bottle and two red buckets. Maintain sanitizer according to approval (this sanitizer effective 150-400 ppm). CDI-sanitizer changed out.
1.5
21.
Water at right faucet of three compartment sink not hot enough at beginning of inspection. Manager adjusted mixing valve so water was at least 130F.
0.0
35.
Single-service cup dispensers do not protect lips of cups from contamination. Keep cups in sleeves to protect rims of cups.
0.0
42.
Store hose off ground in can wash to prevent potential backflow.
0.0
43.
Large handsink near chicken breading refrigerator only stays on for a few seconds - adjust sensor to make water stay on for longer to make washing hands easier. Both faucets in men`s and women`s restrooms are loose from base. No hot water available at men`s hand sink (sensor at this sink difficult to activate, also). No hot water available at hand sink in front serving area at beginning of inspection - manager adjusted unit to 110F.
1.0
46.
Kitchen smoky - adjust hood as needed to vent smoke from kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in one bucket was too weak according to test strip. Type of sanitizer being used is effective at 150ppm, proper concentration for quaternary ammonia sanitizer is 150-400ppm. Sanitizer was changed out, CDI. Ice machine has black and pink mold on walls and top inside, clean ice machine. ***Follow up for ice machine on 11/17/09.***
1.5
19.
Label on one bottle of sanitizer was worn and not legible, relabel. All chemicals must be labeled with their contents.
0.0
36.
Cutting boards have deep cuts and staining, resurface or replace.
0.0
40.
Clean mats used to keep cutting boards from sliding. Clean cooler gaskets. Clean walk-in cooler shelves. Clean walk-in cooler fan covers.
0.5
44.
Keep dumpster lids and doors closed. Remove leaf litter, table tops, and old floor tiles from dumpster area.
0.0
45.
Clean floors in walk-in cooler along base boards.
0.5
46.
Clean vents in restrooms. Clean hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Suggest not storing sanitizer bucket or soapy water bucket for tables below hand sink behind register counter, there is potential for splash from the handsink and contamination of water used to clean tables. Also suggest not storing lettuce washing can below/next to boxes of raw chicken in walk-in cooler, potential for cross contamination here. Follow-Up: 11/17/2009
Bottle of `grout haze remover` stored on top of ice maker (this item needs to be stored with other toxic products in area that is away from or under food/clean utensil storage, food prep/utensil washing surfaces).
1.5
33.
Handles of scoops are stored in contact with food product in top of salad prep refrigerator unit.
0.5
34.
Soiled cloth stored in contact with clean utensils on storage shelves above utensil wash sink (do not re-contaminate clean utensils/containers). Fryer lids are stored on floor of kitchen, clean tea urn is stored on floor of walk-in refrigerator (store clean equipment above the floor).
0.5
36.
Replace damaged door on cookie oven (glass insert falls out of frame); manager stated that a replacement door has been ordered.
0.0
49.
Documentation of approved training - 2 point credit awarded.
2 spray bottles containing Quat.Ammonia Sanitizer do not have labels denoting contents.
1.5
33.
Ice scoop ,at drive thru window ice bin, is stored with handle in contact with the ice (store in use food utensils in the food product with handle extending out - or on a clean dry surface,with a wash/rinse/sanitize step at least every 4 hours)
0.5
34.
Clean/sanitized food contact containers and utensils are stored in contact with scouring pads and nylon bristle brushes that are used for equipment cleaning and have pieces of debris on surfaces (these cleaning tools are not designed to be easily cleanable, and are difficult to remove food/oil/debris from; therefor they should not be stored in contact with or above clean food contact utensils/containers)
0.5
49.
Documentation of approved training - 2 point credit awarded.
