7-102.11; Priority Foundation; Spray bottle of bleach on top of dish machine in unlabeled bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly identified with the common name of the material. Bottle labeled during inspection. Bleach solution shall be at correct sanitizer concentration when using on food contact surfaces.
1.0
49.
4-601.11(B) and (C); Core; A few containers with sticker or sticker residue on the outside of the container, no dishes stacked with stickers on food-contact portion of the containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. All dishes taken to dish area during inspection.
4-602.11; Core; Inside top portion of ice machine where ice is dropped after it is made, is soiled with pink residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the inside of the bin more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; House made ranch, coleslaw and blue cheese dressing in portion cups double panned in flip top cooler on make line and stacked over fill line. Items in the cooler at 36F and dressing cups below the fill line at 40F. Items over fill line removed during inspection. Keep extras of dressing in bottom of unit and do not stack over fill line. Full points taken for repeat violation.
3.0
56.
6-403.11; Core; Employee coffee cup without lid on shelf above breading station, employee container of food in salad reach-in cooler on top shelf. Employees items shall be located in a designated area where they can not contaminate food, equipment, utensils and single-service items. Items re-located during inspection.
3-501.16 (A)(2) and (B); Priority; House made ranch and slaw in portion cups in flip top cooler double panned at 44-45F. Hardboiled eggs in this cooler at 40F. Unit is functioning, but items cannot be double panned. Containers inside containers will not maintain 41F or below. If items are not going to be kept directly in containers, portion cups shall be placed in bottom portion of the cooler. Items removed from cooler during inspection and taken to walk-in cooler. Full points taken for repeat violation.
3.0
43.
3-304.12; Core; Several tongs hanging from handle on stove line where they could be contaminated when grabbing items from the drawer cooler. Two portion cups being used as scoops found in alfredo sauce in pizza cooler and in walk-in cooler containers. During pauses in food prep, utensils shall be stored in the food with the handles above the food, or on a clean portion of the food preparation table or cooking equipment on if the in-use utensil are cleaned and sanitized at proper frequencies. Items moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Outside of can opener holder soiled with greasy residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean the holder more frequently. Removed during inspection and dish employee cleaned during inspection. No points deducted.
6-301.14; Core; Several handsinks without hand washing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing signs in English and Spanish provided during inspection.
0.0
10.
6-301.12; Priority Foundation; Two Handsinks without paper towels in the dispensers. Each handwashing sink shall be provided with individual disposable paper towels. Paper towels replaced during inspection.
1.0
18.
3-401.14; Priority Foundation; Logs provided for par-cooked wing procedure have not been filled out since 2/12. Procedure for wings is posted on office door, and procedure states par-cooked wings will be cooled on sheet pan and chicken wings found cooling in bus tubs and cooked today with no documentation on logs of cooked wings. Documentation for par cooking procedure shall be maintained in the food establishment and available to the regulatory authority upon request. If logs cannot be maintained properly, this procedure cannot be done. Par-cook procedure MUST be followed and documented EVERY TIME wings are cooked. If documentation (log book) is not kept properly, chicken wings must be cooked to 165F the first time cooking.
1.5
22.
3-501.16 (A)(2) and (B); Priority; House made blue cheese dressing and ranch in portioned cups in flip top cooler above 41F. Items at 45-48F. Hardboiled eggs in this cooler at 37F. Unit is functioning, but items cannot be double panned. Containers inside containers will not maintain 41F or below. If items are not going to be kept directly in containers, portion cups shall be placed in bottom portion of the cooler. Items removed from cooler during inspection. Full points taken for repeat violation.
3.0
41.
3-304.14; Core; Two sanitizer buckets with 0ppm lactic acid sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer at correct concentration according to manufacture label. Bottle of solution empty at three compartment sink. Bottle changed and solution at correct concentration after changing. No dishes being cleaned and sink not set up for cleaning during inspection. Sanitizer buckets replaced during inspection.
3-501.16(A)(1) ; Priority; Chili and potato soup in steam well near drink machine at 112-113F. TCS foods shall be held hot at 135F or higher. Soup well is only being used on right side, but left side of unit was turned on. Soup was reheated before lunch service and placed into unit. Only about an hour and a half passed since soup was placed into well according to manager, so soup was moved to grill top and reheated during inspection. chili and soup at 200F once reheated. Ensure correct side of well is turned on when placing reheated soup into these wells.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Slaw and ranch in portioned cups in flip top cooler above 41F. Ranch at 48F and slaw at 47F. Hardboiled eggs in this cooler at 40F. Unit is functioning, but items cannot be double panned. Containers inside containers will not maintain 41F or below. If items are not going to be kept directly in containers, portion cups shall be placed in bottom portion of the cooler. Items removed from cooler during inspection.
1.5
23.
3-501.18; Priority; Chicken wings tub and two containers of spinach dip in walk-in cooler dated for 10/26 and 10/27. Prepared ready-to eat items shall be held for maximum of 7 days with day prepared counted into 7 days. Manager asked employee to discarded and employee changed date marking sticker to todays date. Items voluntarily discarded during inspection by manager.
1.5
41.
3-304.14; Core; Several wet wiping cloths on prep tables and prep cooler tops at beginning of inspection. Wet wiping cloths in-use for wiping surfaces and equipment shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label use. Sink and surface sanitizer at correct concentration. Wiping cloths moved to buckets during inspection.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Several Priority and Priority Foundation violations on report today. Ensure Person in charge duties are maintained by demonstrating knowledge in required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS foods.
0.0
16.
4-602.11; Core; Inside of ice machine at top near where ice is dispensed is soiled with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the inside of the ice machine more frequently. Full points taken for repeat violation.
3.0
16.
4-601.11 (A); Priority Foundation; Several clean dishes stored over pizza area with food residue debris inside the dishes. Food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish machine area during inspection.
0.0
18.
3-401.14; Priority Foundation; No logs provided for par-cooked wing procedure. Procedure for wings is posted on office door, but log sheet is blank. Documentation for par cooking procedure shall be maintained in the food establishment and available to the regulatory authority upon request. If logs cannot be maintained properly, this procedure cannot be done. Must follow procedure and document EVERY TIME wings are cooked. If documentation (log book) is not kept properly, chicken wings must be cooked to 165F the first time cooking.
0.0
20.
3-501.14; Priority; Queso in flip top bottom at 45-47F from night previous. Cheese sauce in dispenser at 75F from night previous. TCS (Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Cheese sauce was heated for dispenser and left in dispenser. Both items discarded. When saving food that has been heated, foods shall be cooled following the proper methods and proper time frame to ensure safety.
1.5
33.
3-501.15; Priority Foundation; Queso in deep container in bottom of flip top cooler from night before at 45-47F. Cooling shall be accomplished by one or more of the following methods; placing the food into shallow pans, and small thin portions in rapid cooling equipment like walk-in cooler or freezer, or other effective methods. Queso discarded during inspection.
4-602.11; Core; Inside of ice machine at top near where ice is dispensed is soiled with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the inside of the ice machine more frequently.
1.5
39.
3-305.11; Core; Freezer dripping from vents and is building up along the vent and speed rack of packaged food under the vent. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Foods moved from freezer during inspection. Do not store any food below this vent until unit can be serviced.
1.0
55.
6-501.12; Core; Drain under three compartment sink soiled with some black residue. All other drains clean in facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this drain more frequently.
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
2-102.12 (A); Core; Person in charge at beginning of inspection has expired ServSafe certificate. Other manager arrived during inspection with valid certificate. When food is being prepared or served the person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
28.
7-204.11 ; Priority; Three sanitizer buckets with sink and surface lactic acid sanitizer over the required concentration. Chemical sanitizers applied to food-contact surfaces shall meet the requirements for food-contact surface sanitizing solutions and manufactures label. Lactic Acid sanitizer according to test strip label shall be 704-1875ppm lactic acid. Sanitizer buckets diluted during inspection.
1.0
51.
5-205.15; Core; Handsink pipe in bar area leaking water onto floor when water is turned on. Plumbing systems shall be maintained in good repair. Repair this handsink.
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
*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.
*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.
*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.
