5-202.12; Core - Hot water at one front handsink did not exceed 96F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to 100F at handsink.
0.0
16.
4-601.11 (A); Priority Foundation - Several raw chicken pans being stored as clean had raw chicken and food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
1.5
21.
3-501.16(A)(1); Priority - Folded eggs in one hot holding drawer were 128F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI - PIC voluntarily discarded patty.
0.0
33.
3-501.15; Priority - Chicken nuggets (at 83-90F after about 2 hours, according to PIC) were cooling in covered container in reach-in refrigerator...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), immersing cooling food in ice-water bath with frequent stirring, using rapid cooling equipment (walk-in freezer, etc.), arranging in refrigerator to provide maximum heat transfer through container walls, and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by placing nuggets in walk-in cooler.
0.5
36.
4-204-112; Core - One refrigerator in back kitchen had no thermometer (inside or on exterior)...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometer inside unit that is accurate to plus or minus 3 degrees F.
0.0
44.
4-901.11; Core - Observed worker use cloth towel to dry clean utensils that were wet...After cleaning and sanitizing equipment and utensils, they shall be air dried...Instruct workers to air dry clean equipment/utensils--do not towel dry.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and trays were stacked while wet. Clean food utensils were stored in soiled containers...Clean equipment and utensils shall be stored in a clean, dry location and in self-draining position that allows air drying... Separate wet containers so they completely air dry before stacking, and clean the soiled utensil storage containers.
0.0
47.
4-205.10; Core - At soda dispensing stations, when ice bin lids are open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when ice bin lids are open, soda cannot be dispensed from above.
0.0
47.
4-501.11; Core - One front refrigerator had twisted/damaged door gasket. Walk-in cooler door and adjacent shelves had ice accumulation from air leaks through door/gasket (door was not closing completely)...Equipment components such as doors and seals shall be kept intact and tight...Replace damaged door gaskets, and remove ice from cooler door and shelves.
0.5
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink was soiled, and several holes in dish machine spray arms were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of surfaces/fixtures above.
0.0
48.
4-302.14; Priority Foundation - No test strips were available to check quaternary ammonium sanitizer at 3-compartment sink...A test kit or device that accurately measures the concentration of sanitizing solutions shall be provided...Provide required sanitizer test strips...Not corrected during inspection.
0.5
48.
4-302.13; Priority Foundation - For hot water sanitizing dishwasher, no thermolabels (heat sensitive strips) or maximum registering thermometer was available to check dishw machine hot water sanitizing rinse...In hot water sanitizing dishwasher, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required thermolabels or thermometer as stated above...Not corrected during inspection.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors of freezers, raw chicken refrigerators, wire and other storage shelving, storage racks, equipment legs and wheels/castors, undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
0.5
55.
6-501.11; Core - Ice was accumulated under evaporator in walk-in freezer. Caulk was missing/damaged between handsink and splash guard and in corners of ventilation hoods. Three-compartment sink right faucet had stripped hot water knob...Physical facilities shall be kept in good repair...Repair/replace damaged or leaking fixtures above.
0.5
55.
6-501.12; Core - Observed soiled flooring under ice machines and other equipment and under ice bin stations in front area. Some drain pipes under ice machine and sinks were soiled. Ice was accumulated under freezer evaporator...Physical facilities shall be kept in good repair...Increase cleaning frequency of surfaces/fixtures above, and remove accumulated ice from floor.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods..Other temperatures taken: Beans & corn/salad make line top: 31F; Cut lettuce/salad make line top: 39-48F (cool); Blue cheese crumbles/salad make line top: 40-41F; Shake mix/shake machine hopper: 37-39F; Yogurt/front reach-in ref: 41F; Chicken nuggets/reach-in ref/cool: 83-90F...Verification required for Item #48 on this report (violations 4-302-14 and 4-302.13). By June 3, 2024, send photos of sanitizer test strips and thermolabels or thermometer to Lucy.Schrum@wake.gov or text to Lucy Schrum at 919-868-2565. Follow-Up: 06/03/2024
5-205.11; Priority Foundation; The handwashing sink at the salad prep area had some dishes in the sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved out of the handwashing sink.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. Clean dishes must be stored in a clean dry location.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the chicken cold hold units. Clean the door handles on the chicken reach-in cold hold units. Clean the shelves at the biscuit prep area. Clean around the cooking equipment. Clean the storage shelves. Equipment must be kept free of an accumulation of dust, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that dried food debris on the dishes. There were some stored as clean that had day dot stickers on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. The overall cleaning of the dishes has improved. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The shake machine mixture at the drive thru window was turned off the temperature of the shake mixture was 67F. This product must be kept cold at 41F. CDI.. The item was placed in the trash can.
1.5
39.
3-305.11; Core; In the walk-in freezer there was ice and frost on the shelves and on some of the boxes. Food must be stored in a clean a clean, location. Food must be stored where it is not exposed to splash, dust, or other contamination.
1.0
48.
4-501.19; Priority Foundation; Dishes were being washed at the three compartment sink in water with a temperature of 98F. The temperature of the wash solution in the three compartment sink must be maintained at (110F). CDI.. The hot water was added to the wash compartment of the sink. The water was at 114F before the end of the inspection.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in freezer unit. Clean around the cooking equipment. Clean the air-drying shelves beside the dish machine. Clean the shelves and gaskets in the reach-in cold hold units. Clean around the cooking equipment. Equipment must be kept free of an accumulation of dirt, Food, residue, and other debris.
5-205.11; Priority Foundation; At the Drive-Thru window there was some trash bags on the sink faucet and a container of sanitizer inside the sink. In the salad prep area at the start of the inspection there was a whisk on the inside of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were removed from the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were a large amount of dishes that were stored as clean but were greasy to the touch. There were a large amount of dishes that were stored as clean that had wet and dried 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.
3.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamiantion.
0.0
47.
4-501.12; Core; There were several cutting boards that had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized. or discarded if they are not capable of being resurfaced. This was a general item on the last inspection.
0.5
49.
4-601.11(B) and (C); Core; Clean the door handles on the reach-in cold hold units. Clean around the cooking equipment. Clean the gaskets on the cold hold units. Clean the shelves in the cold hold units. Clean the air drying shelves. Equipment must be kept free of grease deposits and other accumulations.
0.0
55.
6-501.12; Core; Clean the walls and floors around the deep fryers and cooking equipment to remove the grease and flour. Physical facilities must be cleaned as often as necessary to keep them clean.
2-301.14; Priority; A male employee mopped the floor and then went on to touch dishes with out washing his hands. A male cook left the chicken station after cooking chicken with his gloves he went to other areas in the kitchen without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. The employees were instructed on proper handwashing procedures and when handwashing needs to occur. CDI.. The employees were properly washing their hands before the end of the inspection.
2.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had dried 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.
0.0
28.
7-201.11; Priority; There was a bottle of bathroom cleaner stored on a prep table. There were sanitizer wipes stored on the chicken prep area. All toxic materials must so they can not contaminate Food, Equipment, Utensils, Linens, and Single-Service items. CDI... The items were moved below the food prep areas.
1.0
36.
4-203.12; Priority Foundation; There was a cold hold unit that hold potentially hazardous foods that had no thermometer in the unit. All cold hold units that hold potentially hazardous foods must have a thermometer in the unit. CDI... A thermometer was placed in the unit.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored in a clean, dry location. Clean where they are not exposed to splash, dust, or other contamination..
0.0
47.
4-501.12; Core; There was several cutting boards that had deep cuts on both sides of the boards. Surfaces such as the cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively be cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the bottom of the cold hold units. Clean the shelves in the chicken cold hold units. Clean the gaskets on the cold hold units. Clean the sides of the cooking equipment. Clean the handwashing sinks to remove the debris. Clean the storage and air drying shelves. Equipment must be kept free of an accumulation of dirty and food residue, and other debris.
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
5-202.12; Core; The hot water at some of the handwashing sinks only got up to 67F. A handwashing sink must be equipped to provide water at a temperature of at least (100 F) through a mixing valve or combination faucet. A repair person was called out to fix the sinks during the inspection.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the dishes. There were dishes stored as clean but had day dots and stickers 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 dish machine to be washed again.
1.5
28.
7-201.11; Priority; Spray bottles were stored on the splash guard of the three compartment sink. store the spray bottles in the spray bottles in a manner to prevent contamination. CDI.... The spray bottles were moved.
0.0
44.
4-901.11; Core; 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 the storage in the kitchen. Clean around the deep fryers and cooking equipment. Clean around the prep and three compartment sinks. Clean the gaskets on the cold hold units. Equipment must be kept free of grease deposits and other soil accumulations.
0.0
55.
6-501.12; Core; Clean the floor around the deep fryer and food prep areas to remove the flour and grease. Physical facilities must be cleaned as often as necessary to keep then 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
