Observation: Milk, half and half and whip cream not holding 41F or below at the front dessert/coffee prep station. CDI: PIC (person in charge) implemented 6 hour time control for corrective action. A time label was present on the product when placed into use. **Discussed implementing TPHC for these products**
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
36.
Observation: The prep refrigerators on the front service line did not have air thermometers. Ensure all refrigeration units have working thermometers.
4-204-112; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
0.0
47.
Observation: the thermometer on the 2 door glass display display 36.8 F and the actual air temperature was measured at 44F. Ensure all thermometers are maintained in good repair.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allow air drying. Repeat.
1.0
48.
4-302.14; Priority Foundation; Dish machine testing device not working. A test kit or other device that accurately test the SANITIZING solutions shall be provided. REHS will return March 15, 2024 to verify. Verification Required.
0.5
49.
4-602.13; Core; Cleaning needed of shelves, reach ins and outsides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still some metal containers with food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allow air drying. Repeat.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
49.
4-602.13; Core; Cleaning needed of shelves, reach ins and outsides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
6-501.18; Core; Cleaning needed of downstairs restrooms. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-301.12; Priority Foundation; No paper towels at either of the two handwashing sinks in the kitchen. Each handwashing sinks shall be provided with paper towels or another hand drying device. CDI: Towels provided.
1.0
16.
4-601.11 (A); Priority Foundation; Plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
35.
3-501.13 ; Priority Foundation; Bags of mac & Cheese thawing in standing water. TCS foods shall be thawed submerged under running water With sufficient water velocity to agitate and float off loose particles in an overflow. CDI: Water turned on where water flows out.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allow air drying.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
1.0
56.
6-403.11; Core; Employee items stored on prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. CDI: Items moved.
4-602.11; Priority Foundation; Metal containers stored clean had build up and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
47.
4-501.11; Core; Salad make line/reach in leaking. Equipment shall be maintained in good repair. Repeat.
0.5
53.
5-501.17; Core; Covered trash can needed in downstairs restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; Facility did not have written procedures for vomit or diarrheal clean up. Written procedures shall be provided to inform action employees must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, food, and surfaces to vomitus or fecal matter. Procedures emailed to PIC again. This is a repeat violation.
0.0
6.
2-401.11; Core; Employee drink stored on top of the biscuit prep table. Employee coffee cup stored in container of packaged almonds. A food employee may drink from a closed beverage container if the container is handled to prevent the contamination of exposed foods, clean equipment, utensils, and linens; and unwrapped single-service/use articles. Corrected during inspections - drinks were discarded.
0.5
16.
4-601.11 (A); Priority Foundation; Big ice-machine observed with buildup around the ice shoot. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected during inspection - ice machine was cleaned.
1.5
28.
7-201.11; Priority; Chemical bottles hanging on bulk soda dispensing rack. Poisonous or toxic materials shall be stored in an area so they can not contaminate food, equipment, utensils, linens, and single service/use articles. Chemical bottles were moved.
0.0
39.
3-305.11; Core; Food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
1.0
45.
4-903.11(A) and (C); Core; Single-service containers (Sandwich boxes) stored with food contact side exposed. Single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination. Cover or invert the chicken sandwich boxes.
0.0
47.
4-501.11; Core; Damaged gasket in low boy cooler under makeline, and walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Have gaskets fixed/replaced.
0.5
48.
4-501.14; Core; 3-compartment sink has buildup along the inside. Warewash equipment shall be maintained clean throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Have 3-comp sink cleaned.
0.5
49.
4-601.11(B) and (C); Core; build up in low boy coolers along the bottom and around door hinges. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the coolers. Repeat violation.
0.5
55.
6-501.12; Core; Cleaning of the floors needed underneath the dish storage shelf and under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat on floors.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
8.
2-301.14; Priority; Several employees observed adjusting cloths and masks then proceeding to handle food. Employees shall wash their hands when engaging in other activities that contaminate the hands. CDI: PIC had employees wash hands properly.
2.0
10.
6-301.12; Priority Foundation; No paper towels at towel dispenser at front counter. Each handwashing sinks shall be provided with paper towels or another hand drying device. CDI: Towels provided.
0.0
16.
4-703.11; Priority; Hot water dish machine not reaching 160F. Maintain sanitizer at correct concentration. CDI: PIC set up 3 comp sink basins and called maintenance.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal containers stored clean had build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese stored on make line unit 50F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded. Repeat.
1.5
39.
3-305.11; Core; Box of splenda stored in standing water on shelf. Food shall be protected from contamination by storing food in a clean dry location.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allow air drying.
0.5
48.
4-603.16; Core; Employee observed skipping the rinse sink when washing dishes. Use of a distinct, separate water rinse when washing dishes.
0.5
49.
4-602.13; Core; Cleaning needed of reach ins, shelves, handwashing sinks, fryers and outsides of bulk equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. Inspection led by Shannon Flynn. VR- VERIFICATION REQUIRED. REHS will be back by August 27, 2020 to verify faucet providing hot water at required temperature. VR- VERIFICATION REQUIRED. REHS will be back by August 27, 2020 to verify correct test strips obtained for sanitizer product in use. Follow-Up: 08/27/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by April 30, 2020 to verify the hot water sanitizing at the dish machine has been corrected. Follow-Up: 05/01/2020
*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. In dumpster area, top lid not down on dumpster. Maintain lid down to reduce access by pests. When using sanitizer bucket with disposable wipes, make sure enough sanitizer added so cloths damp to provide enough sanitizer for effective use. Look to see some sanitizer still puddled at the bottom after saturating the wipes.
*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.
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. Follow-Up: 07/07/2018
*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.
Dishwashing methods are pending approval from the State per Jim Hayes and must follow what is in code until approval is finalized. Follow-Up: 04/05/2014
The handsink by the front registers has been turned off due to a leaking faucet. Repair the handsink to proper working order. ***Follow up for handsink on 3/30/12.***
1.5
10.
The handsink by the front counter milk shake mixer does not have a splash guard and is too close to one of the milk shake mixer attachments. Need to install a splash guard or provide at least 18 inches of separation between the handsink and the milk shake mixer to prevent splash contamination while washing hands. ***Follow up for splash guard on 3/30/12***
0.0
11.
At the 3 compartment sink, observed employee rinsing dishes in water that had gotten very soapy. Dishes should be rinsed with clean, potable water after washing and before being sanitized. The rinse basin may be filled but should be changed out frequently while washing dishes, however, the basin is not required to be filled, running water may be used to rinse cleaned dishes. Discussed issue with operator; rinse water was emptied during inspection and running water was used to rinse dishes.
0.0
17.
On the main prep line, sliced tomatoes and sliced cheese was not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. Foods were used or re-cooled during inspection.
0.0
23.
In the walk-in cooler, fried chicken was being cooled tightly wrapped in plastic. Foods should be loosely covered or uncovered until they are fully cooled to 45F or less.
0.0
34.
In the dish washing area, metal pans, lexan containers, trays, and pitchers were stacked wet. Containers, utensils, equipment, etc should be allowed to fully air dry prior to stacking or storage. May need to get more shelving or move things around so that there is more space for air drying.
0.5
36.
Near the main prep area, the handsink splashguard either needs to be recaulked or moved so that there is space to clean both sides.
0.0
44.
Dumpster door was left open, keep the dumpster doors closed when not putting trash into them. There were a few bags of trash stuck behind the dumpster, remove bags from behind the dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded. Credit was awarded during this inspection after an hours of training document was faxed to facility by instructor. A faxed copy of Tiquan Gilliam's hour of training form was accepted during this inspection, however an original signed form must be mailed to the facility in order to receive 2 bonus points during next inspection. If original documentation of at least 12 hours of ServSafe classroom training is not available during next inspection, credit will not be given.
0.0
General Comments
In the first drive-thru, the water at the handsink was fluctuating between 120-138F. This is not a violation but could result in scalding or burning. The sink is supplied by an in-line water heater, may need to adjust the water heating temperature of the in-line heater. Recommend the hot water at the handsinks to be 90-110F. Follow-Up: 03/30/2012
