3-302.11; Core; Heads of washed lettuce, cut lettuce, and cut tomato observed lacking a cover or wrapping in the walk-in cooler. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. During cooling a loose covering or leaving the food completely uncovered so long as there's no overhead contamination is acceptable. Once the cooling process is complete, add lids or wrappings. Plastic wrap added.
0.0
16.
4-602.11; Core; Pink and black accumulation present on the inside of the clear, plastic piece where ice dispenses from at the Pepsi dispenser. Water vending equipment, beverage dispensing nozzles and enclosed compartments of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; A few knives stored on magnetic racks soiled with debris. A couple clear, plastic containers also soiled with food and debris. Items stored as clean. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Walk-in cooler gasket and green racks soiled with black accumulation and debris. Insides of the main flip top cooler (next to the flat top) soiled with food and debris. Cooler drawer interior and gaskets underneath the flip top cooler (across from the flat top) soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
1.0
55.
6-501.12; Core; Flooring underneath the oven soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11; Core; Heads of washed lettuce observed lacking a cover or wrapping in the walk-in cooler. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. During cooling a loose covering or leaving the food completely uncovered so long as there's no overhead contamination is acceptable. Once the cooling process is complete, add lids or wrappings. Plastic wrap added.
0.0
38.
6-501.111; Core; Flies present around mop sink, and a few observed in the dish area. The premises shall be maintained free of pests. PIC showed most recent pest control records. Continue to work with pest control to reduce/eliminate the presence of flies.
4-501.11; Core; The far-left side of the meat cooler door is held together by duct tape. Equipment shall be maintained in good repair and proper adjustment. Equipment components such as doors shall be kept intact and tight. Cooler will be replaced this month according to the PIC. Continue to work with corporate on replacement of cooler.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Walk-in cooler gasket and green racks soiled with black accumulation and debris. Floor fan soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
56.
6-501.110; Core; Employee cell phones stored on a prep surface next to food. Suitable facilities shall be used for the orderly storage of employee possessions, such as cell phones. Cell phones re-located to an area where contamination is prevented without prompting.
2-301.14; Priority; An employee observed handing raw Philly steak with gloved hands. No tongs or additional means to prevent contamination of the hands were used. The gloves were removed following placing the raw steak on the grill; however, no handwashing was observed. After removing the gloves, the employee donned a new set of gloves and began to handle RTE (ready-to-eat) bread, lettuce, and cheese. The hands shall be washed after handling raw food. CDI - EHS spoke with employee about proper handwashing procedures. Hands washed.
2.0
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean (closest to grill prep area) and a knife stored as clean on a magnetic rack soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items cleaned during inspection.
0.0
18.
3-401.11; Priority; Philly steak cooked to an internal temperature of 130 F. According to manufacturer instructions: 'Uncooked: For safety; must be cooked to an internal temperature of 165 F as measured by the use of a meat thermometer'. CDI - Philly steak placed back on grill and cooked to an internal temperature of 165 F.
1.5
47.
4-501.11; Core; The far-left side of the meat cooler door is held together by duct tape. Facility is due for replacement; however, the new cooler is on 'back order'. Equipment shall be maintained in good repair and proper adjustment. Equipment components such as doors shall be kept intact and tight. Continue to work with corporate on replacement of cooler.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Insides of cooler drawers soiled with food debris. Reach in freezer floor soiled with food debris. Meat cooler tracks and interior soiled with food debris. As mentioned above, the meat cooler door is held together by duct tape. Duct tape soiled excessively with food debris. Replace duct tape as needed until repaired. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Flooring around grill prep area soiled with excessive food debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with accumulation. Walk in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation.
1.0
15.
3-302.11; Core; Cut tomato and lettuce observed lacking a cover or wrapping. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. During cooling a loose covering or leaving the food completely uncovered so long as there's no overhead contamination is acceptable. Once the cooling process is complete add lids or wrappings. Coverings added to food.
0.0
38.
6-501.111; Core; Flies present throughout kitchen. The premises shall be maintained free of pests. Increase pest control measures.
1.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
4-602.11; Core; Sides of ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two large cuts of turkey and four large cuts of ham reading above 41 F in the walk in cooler. Two large cuts of roast beef also reading above 41 F in the glass display cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Cooler doors opened a lot during inspection (conducted during lunch rush), but maintaining 41 F or less ambient. CDI - Meats began cooling down in the walk in. Roast beef to be used during lunch rush (not holding above 45 F).
1.5
28.
7-201.11; Priority; A sanitizer bucket of bleach stored directly next to a cardboard box of tomatoes. Cans of Raid & Hot Shot stored next to food grade single-use gloves and above clean cloths. Poisonous or toxic materials shall be stored so that they do not contaminate: food, single-use articles (gloves) and clean linens. CDI - PIC to re-locate tomatoes. Cans of Raid & Hot Shot to be discarded.
1.0
28.
7-202.11; Priority Foundation; Cans of Raid & Hot Shot observed in the chemical storage area. These are not approved for restaurant use. CDI - Education provided. PIC to discard.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of recently cut lettuce cooling in large portions/deep containers in the walk in cooler. Product did not meet 41 F or less prior to placing in prep units. A couple containers of cut tomato also did not reach 41 F or less prior to placing in prep units. Cooling shall be accomplished by storing foods in shallow pans and in thinner portions. CDI - All if not majority of cut lettuce and tomato to be used during lunch rush. In the future use shallow pans & thinner portions. Consider using the reach in freezer to cool rapidly.
0.5
38.
6-501.111; Core; Flies present throughout kitchen. The premises shall be maintained free of pests. Increase pest control measures.
1.0
39.
3-307.11; Core; Receipts are placed directly on top of subs during preparation. Food shall be protected from contamination. Develop another system for customer receipts during preparation.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards, kitchen floor fan and ice machine vent guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust and other debris.
3-501.15; Priority Foundation; Shredded lettuce cooling in deep containers. Cooling shall be accomplished by storing foods in shallow pans and in thinner portions. CDI - lettuce rearranged across shallow pans.
0.5
38.
6-501.111; Core; Flies present around mopsink. The premises shall be maintained free of pests. PIC had pest control company onsite yesterday to handle the flies.
1.0
55.
6-501.11; Core; Flooring around grease trap is badly damaged, floor tiles missing. Physical facilities shall be maintained in good repair. Repair the flooring in this area.
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
