3-501.16 (A)(2) and (B); Priority; The prep cooler was holding TCS (Time/Temperature Control for Safety) foods at 45-47F. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded, as EC entered as facility opened for day and food has been in unit all night. Unit will be serviced.
1.5
48.
4-501.14; Core; The 3-compartment sink was soiled on drainboards, backsplash, and faucets. The dish washer had heavy residue build up in the crevices of the door, and had food splash on the exterior. Ware washing equipment shall be cleaned at least once daily, and shall be maintained clean, to avoid re-contaminating cleaned and sanitized utensils and equipment. Increase cleaning frequency of ware washing areas.
0.5
49.
4-601.11(B) and (C); Core; The interior of all cold hold units had significant food spillage. The storage shelves in the dish area had some food spillage. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning.
0.5
53.
6-501.18; Core; The hand sink next to the dish pit had some food residues in it. Hand sinks shall be maintained clean. Increase cleaning frequency of hand sinks.
4-501.114; Priority; Quaternary ammonia sanitizer solution was dispensing at 0ppm from the 3-compartment sink. Quaternary sanitizer solution shall measure 200-400ppm. CDI-Dispenser was adjusted, and was dispensing at 200 ppm.
1.5
16.
4-601.11 (A); Priority Foundation; The tomato slicer had old dried food residue on it. Food contact surfaces of equipment shall be maintained clean. CDI-Slicer was cleaned and sanitized. Reviewed the need to clean and sanitized this item when it is used.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes were 44-47F in the prep cooler. TCS (Temperature control for Safety) foods shall be cold held at 41F or below. CDI-Tomatoes were allowed to be moved to the freezer for rapid chilling.
1.5
43.
3-304.12; Core; An in-use knife was stored in between the prep cooler and prep counter in between uses. In-use utensils shall be stored in a clean, dry location in between uses. CDI-Knife was moved to the dish pit for cleaning, and will be stored on a clean section of counter, or in a clean container in between uses.
4-501.114; Priority; The chlorine solution in the dish machine measured 0-25ppm. Sanitizing solutions in dish machines shall measure between 50-200ppm. CDI-Dishes will be sanitized in the 3-compartment sink with quaternary ammonium. PIC contacted Ecolab to readjust the dispenser.
1.5
28.
7-204.11 ; Priority; The quaternary ammonia sanitizer in the sanibuckets and dispensing from the 3-compartment sink measured above 500ppm. Quaternary ammonia sanitizing solutions may not measure above 400ppm. CDI-PIC remade solution in sanibuckets to be 400ppm. Ecolab was contacted to adjust dispenser. PIC will instruct employees to dilute and check all sanitizing solutions until dispenser is readjusted.
1.0
47.
4-101.19; Core; The cabinet under the drink station in the lobby has some water damage. Equipment exposed to splash/spillage shall be nonabsorbent and smooth. This cabinet is not being used currently to store anything. PIC agreed to arrange repair/replacement.
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
4-501.12; Core; The cutting board at the prep cooler is starting to peel and fray on the edges, and are scored. Cutting surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized.
0.0
49.
4-602.13; Core; The small oven has some build up in the bottom. The walk in cooler floor has moderate spillage and debris. Non food contact surfaces of equipment shall be maintained clean. Clean these items.
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
No signature required due to COVID-19 precautions.
4-903.11(A), (B) and (D); Core; Observed multiple containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Store containers in a self draining manner.
0.5
49.
4-601.11(B) and (C); Core; Observed multiple containers with stickers still attached to the exterior. Food-contact surfaces of cooking equipment and pans shall be maintained clean. Remove stickers.
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
No signature required due to COVID-19 precautions.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
(1)The menu board supports are constructed of perforated metal strips, muffler clamps, U-bolts with exposed threads and hex head nuts. Things in the kitchen should be constructed not only to be functional but also easily cleanable.(2)There seems to be a motor cover or guard missing in the reach-in refrigerator at the evaporator in the refrigerator that has Sunday topping in the top. (3)There is an excessive long water line hanging down under the dipper well and on the floor behind this cabinet. Raise it up and tie it out of the way or cut it off etc.
0.5
40.
clean the stainless steel cabinet and shelving down below the blizzard spindles. Clean the Small reach-in refrigerator in the drive through area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were hot dogs in two drawers in the hot holding unit. The hot dogs in the drawer on the right were only 120 degrees and must be held hot at 135 degrees or hotter. (The hot dogs were discarded.)
2.0
36.
The menu board supports are constructed of perforated metal strips, muffler clamps, U-bolts with exposed threads and hex head nuts. Things in the kitchen should be constructed not only to be functional but also easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep the area in the walled in area out back neat and clean. Leaves swept out, paper picked up etc.
There was a ground up cup lid in the ice dispenser. All the ice was removed and discarded. The bin was cleaned and refilled with clean ice.
0.0
17.
The sliced tomatoes and the cheese in the top of the prep unit refrigerator were not cold enough. Both items were setting on grate that keeps the product up off the bottom of the pan. This type of refrigerator works by having contact with the pan. The grate insulates the product from the cold. If the pans were inside the unit the air circulating around would cool the tomatoes etc but the air at the top of the prep unit is not cold. putting lids on the pans would help and deeper pans could help. Removing the grate will also help items stay colder. (The grates were removed, deeper pans are being tried and the unit lids were closed.)
2.0
36.
The menu board supports are constructed of perforated metal strips, muffler clamps, U-bolts with exposed threads and hex head nuts. Things in the kitchen should be constructed not only to be functional but also easily cleanable.
0.0
41.
There is a slight sewer odor near the utensil washing sink. The air admittance valve (AAV)might not be working properly or there may be some other problem.
0.0
44.
There should be a mixing faucet at the mop sink or with separate hot and cold faucets you need a "Y" connector hose.
0.5
45.
Flat head screws with flat washers were used to attach a large corner strip the the wall. For a flat head screw to fit flush with the wall and be smooth you need counter sunk holes or it should be used with a proper sized finishing washer. Another option would be to use a different type of screw that fits flat against the metal such as a round head screw or truss head screw.
0.0
49.
Documentation of approved training - 2 point credit awarded.
(1)There are some hex-head screws on the ice machine. Also the menu board supports are constructed of perforated metal strips, muffler clamps, U-bolts with exposed threads and hex head nuts. Things in the kitchen should be constructed not only to be functional but also easily cleanable. (2)There is a reach-in refrigerator that seems to be missing a cover or guard or grill, lovers etc over the evaporator. This area will be difficult to clean if something spills in there.(3)The edge of the ice storage bin for the cold plate has a crack that needs to be caulked.
0.5
47.
Get rid of unused items in the outside storage out back. Keep that area neat and clean. Hang up hose neatly etc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
