2-102.12 (A); Core; Manager has expired ServSafe certificate but is scheduled for a upcoming class to renew certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information by passing a test that is part of an accredited program.
1.0
47.
4-501.11; Core; Gasket on walk-in freezer is torn and ice buildup is accumulating on frame and door is unable to close. Equipment shall be maintained in a state of repair and good condition. Repair gasket and remove ice buildup.
0.5
49.
4-601.11(B) and (C); Core; Black residue buildup along gasket and inside of front flip top cooler. Bottom and backside of equipment has food debris. Prep table shelves have food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during inspection.
0.5
55.
6-501.12; Core; Floor drain under prep sink, and floors under equipment on make line have food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Employee bookbag hanging from shelving with open deli paper, gloves and other single-service items. Lockers or other suitable facilities shall be used to prevent contamination of food, equipment, utensils and single-service items. Employee removed bag from shelf during inspection.
4-602.11; Core; Pink microbial growth is accumulating inside the ice machine. Cleaning is needed. Also, remove the laser film that is under the door/lid to provide a cleanable surface.
0.0
16.
4-501.114; Priority; No Sanitizer available. Dispenser is broken. Proctor and Gamble have been contacted for servicing. We hand mixed sanitizer today into the ware washing sink.
1.5
21.
3-501.16(A)(1) ; Priority; Steam Tables are not holding soup and meatballs at required temperature: Potato Soup 121F, Meatballs 124F, Chicken Meatball 120F. Electrical problem is causing the outlets to trip/turn off frequently and light on both steam tables blinks on and off, indicating insufficient power supply. Use your thermometer and assure soup and meatballs are maintained at 135F and hotter. Items reheated today to 165F for holding.
1.5
47.
4-501.11; Core; Remove plastic film coating the plexiglass that hangs between the shelf and the table (provide a clean surface). . Ware washing sink faucet is not functioning properly. Water runs continuously and cannot be turned off with the hot and cold water handles, but must have water diverted to the chemical dispenser to stop the flow of water. Repair is needed. . Sanitizer dispenser is not functioning. . . Steam table is not supplied with adequate electricity. . Maintain equipment in good repair.
0.5
55.
6-501.12; Core; Ceiling Vents in the kitchen and dining room are dusty. Maintain physical facilities clean.
0.0
General Comments
Remind employees to wash their hands when arriving to work, before putting on gloves.
4-602.11; Core; Refrigerator lids and tops are heavily soiled. These also have attached ticket rails. Clean refrigerators as often as necessary to prevent accumulation of unclean build-up. Lids were taken to the sink for cleaning today. Attached tops need cleaning also.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken Meatballs 127F with water lacking from the steam table. Maintain meatballs at 135F and hotter. Use steam table as intended with adequate supply of water. Meatballs discarded and water added to the steam table.
1.5
47.
4-501.11; Core; Ice accumulated at freezer door, interfering with proper closure.
0.0
49.
4-601.11(B) and (C); Core; Remove laser film from the ice machine. Clean the entrance latch on the right to the walk-in freezer, remove black build-up. Clean ticket rail on red counter and low cabinet near register. Maintain equipment clean.
0.0
55.
6-501.12; Core; Floor is not clean. Move items on the floor to clean underneath. Maintain the floor clean.
2-102.12 (A); Core; Present manager is not an ANSI certified food safety manager. Food safety Manager training is needed for each manager.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs 131F, Soup 123F. Maintain food in the steam table at 135F and hotter. Water level is low and dial is on a lower setting than it should be. Meatballs were discarded and replaced. Soup was reheated to 165F upon request.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Upright True Refrigerator is not holding food at 41F as required, when stored below the second shelf: Salami 44F, Mushrooms 42F, Meatballs 42.5F, Soup 43F. Ice observed accumulated inside unit. Maintain food at 41F and colder. Food was moved to the glass front refrigerator.
1.5
33.
3-501.15; Priority Foundation; Bags of steak in plastic pans 48F in the bottom of the Sandwich Refrigerator. Steak needs to be spread out in shallow layers to cool (similar to the bags of turkey inside the walk-in cooler). Steak was spread out in front of the fans upon request.
0.5
39.
3-305.11; Core; Plastic bag inside the walk-in cooler has black specs that appear to be mold on it. Shelves inside the walk-in cooler to the right are heavily soiled. Extensive cleaning of the employee portion of the walk-in cooler is needed. Maintain walk-in cooler free of microbial growth and accumulated soil to prevent contamination to food. Soiled grocery Bag was discarded.
1.0
48.
4-501.14; Core; Third compartment with sanitizer and the right drainboard of the 3-compartment sink are not clean with an unclean coating of build-up. Extensive cleaning is needed. Clean the ware washing sink everyday with detergent. Fill sanitizer into a clean sink. Cleaning was directed today.
5-205.11; Priority Foundation; Water Pitcher is stored inside the handwashing sink. Keep handwashing sinks clear of storage and ready-to-use. Pitcher was removed and taken to the ware washing sink.
1.0
48.
4-501.14; Core; Right drainboard of the 3-compartment sink is not clean with a lot of water pooled, accumulated. Extensive cleaning is needed. Clean the ware washing sink everyday with detergent. Maintain utensil storage surfaces clean and dry. Cleaning was directed today.
0.5
General Comments
Ice machine is not in use and replacement is being planned
4-501.11; Core; Ice Machine is rusty in the upper portion. Water runs continuously. Unit leaks near the motor. Repair is needed. Maintain equipment in good repair.
0.5
48.
4-501.14; Core; Right drainboard of the 3-compartment sink is not clean with a black film coating the surface. Extensive cleaning is needed. Clean the ware washing sink everyday with detergent. Cleaning was directed today.
5-202.12; Core; Handwashing Sink in the women's restroom does not supply hot water. Only the cold-water button remains in depressed position to supply water. 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. Provide water at a temperature of at least 38oC, 100oF
1.0
22.
3-501.16 (A)(2) and (B); Priority; Diced Tomatoes 44 degrees F, held in a shallow plastic pan in the top of the small make-line refrigerator. Maintain tomatoes at 41F and colder. Diced tomatoes were transferred to a deeper pan upon request.
0.0
39.
3-305.11; Core; Slimy, swirly liquid is pooled on the ice machine top and behind the front panel. Keep stored ice protected from contamination. Eliminate liquid from the top of the ice storage area.
1.0
42.
3-302.15; Core; Onions are being sliced without washing first. Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
0.5
47.
4-501.11; Core; Ice Machine is pooling liquid with cloudy, swirly material in it on the top. Water runs continually into the storage bin. Repair is needed. Maintain equipment in good repair.
1.0
General Comments
Squeegee is needed to remove water pooled on the floor in front of the ice machine.
5-202.12; Core; Women's toilet room handwashing sink does not supply warm water. It is a push button that turns off immediately. 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. Cold water is supplied. Repair is needed to supply warm water at 100F also. Water pressure in the men's room is minimal and should be increased.
0.0
10.
5-205.11; Priority Foundation; Pitcher of water is stored inside the handwashing sink. The pitcher was stored inside the handwashing sink during the last inspection also. Keep handwashing clear and available for handwashing. Water pitcher was removed.
1.0
33.
3-501.15; Priority Foundation; Bags of Sliced Ham 54F piled inside a plastic pan in the walk-in cooler. Bags of Turkey piled in a pan are 49F. Spread the bags of meat out in shallow layers to cool to 41F before piling together. Bags of Ham and Turkey were removed from the pan and spread out on the refrigerator shelves today. Cooling methods were discussed.
0.5
47.
4-501.11; Core; Ice Machine is pooling liquid with cloudy, swirly material in it in the top. Repair is needed. Prevent the pooled liquid from flowing into the ice bin.
0.5
49.
4-601.11(B) and (C); Core; Shelves to the right inside the walk-in cooler have unclean material adhering to them. Walk-in cooler shelves need cleaning.
2-102.12 (A); Core; Present manager Brittany is not ANSI certified food protection manager. Consider ServSafe class
1.0
10.
5-205.11; Priority Foundation; Water Pitcher is stored inside the handwashing sink. Keep handwashing sinks clear of storage and ready-to-use. Pitcher was removed and taken to the ware washing sink.
1.0
23.
3-501.17; Priority Foundation; Three plastic wrapped bulk meats stored inside the walk-in cooler are not date marked. Meat is date marked when sliced, but not when removed from original packaging. Date Marking is required when the packages of meat are opened. Discussed with manager today for correction
0.0
43.
3-304.12; Core; Metal Ice Scoop is submerged in the ice and a bucket is stored in the ice in the ice machine. Keep utensil handles extended out of the ice. Do not store the bucket-type container in the ice (only utensils with extended handles).
0.5
45.
4-903.11(A) and (C); Core; Pocket Knife for opening boxes is stored in/on the wax papers. Store utility knife in designated location away from single service items used in contact with food.
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
16.
4-602.11; Priority; Pickle bucket was moved from the floor to the food preparation table where sandwiches are prepared. Avoid placing items from the floor onto food preparation surfaces since this likely carries contamination into the food preparation area. Table was visibly soiled prior to the pickle bucket being placed on it and should be effectively cleaned and sanitized at least every 4 hours normally. Manager was asked to direct the employee to clear the table and thoroughly clean & sanitize surfaces.
1.5
47.
4-501.11; Core; New Ice Machine hoses are leaking. Water hose has visibly partially drained, water is pooling on separate sides behind the ice machine panel and water is collecting along the bottom rim of the hose on the left side. . Water is pooling inside the small make-line refrigerator and unit is making excess noise. . Ice adheres to the entrance of the walk-in freezer and is preventing proper closure of the door. Repair
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
10.
6-301.11; Priority Foundation; Soap dispenser is not functioning at the kitchen handwashing sink. Red Light blinks. Soap shall be provided at each handwashing sink. Manager made an adjustment and soap is now flowing.
1.0
16.
4-602.11; Core; Ice Machine is in bad condition. Hoses have black growth inside. Black and pink microbial growth adheres to many surfaces. There is a small amount of "mint green" liquid on one surface. Effective cleaning is needed that may include replacement of the hoses that are turning black. Clean the ice machine as often as necessary to maintain it clean.
1.5
16.
4-601.11 (A); Priority Foundation; Tan color pans have sticker residue adhering to the outside of the pans. Effectively remove glue, sticker residue during the cleaning process. Pans were taken to the ware washing sink for additional cleaning.
0.0
47.
4-501.11; Core; Ice Machine is not functioning properly. Water flows, runs continuously inside. Tray appears to hang low as if water is continually trying to fill the angled ice tray. Water is accumulated under the motor. Powdery minerals line the front. Repair is needed.
0.5
49.
4-601.11(B) and (C); Core; Handwashing sink is not clean with pink growth accumulated. Regular and effective cleaning is needed.
Reminder *No Bare Hand Contact with ready-to-eat foods. Today, the employee cutting tomatoes put on GLOVES after the inspection began, even though she was working with tomatoes before then
*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. Follow-Up: 02/16/2019
*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.
2-302.11 (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed food. *Except for a plain ring such as a wedding band, while preparing food, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
