2-401.11; Core; Bubba insulated beverage containers are stored on food preparation surfaces. Employee beverages throughout the kitchen should not pose a contamination risk to employee hands. Consider if unscrewing the cap causes a contamination risk. Also, employee beverages should be stored in separate areas, such as a low shelf, employee drink rail or other location away from food being prepared to serve to customers. Please evaluate current practice.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink along the cook line is not accessible to employees. There are two sinks together and the sink with the splash guards is used to wash knives. The larger sink with the soap, paper towel dispenser and handwashing sign above it is covered with a metal cover and used to store the sous vide egg cooker, water bath. The handwashing station needs to be restored to a usable condition for employees actively working in this area. Relocate the egg cooker to prevent contamination from the soap dispenser. discussed today
0.0
16.
4-602.11; Core; Open top refrigerator with uncovered pans of food has a dark build up along the seams, gaps in the upper surface. Assure metal surfaces and gaps in the refrigerator are maintained clean. . . Can opener blade has unclean build up. Take can opener apart for effective cleaning. . . Some food preparation sinks are not clean inside the sink basins (especially on the side closest to the employee) and around the upper drain. Assess how sinks are being cleaned. Detergent should be used to effectively clean sinks after use. After cleaning and rinsing, apply sanitizer.
0.0
39.
3-305.11; Core; Salad mix, cut lettuce is stored in a refrigerated drawer with salad heaped above the top rim of the pan (pan is too full). Each time the drawer is opened, some of the ready to eat lettuce touches a rusty deteriorating grey bar inside the refrigerator. Some interior components of the salad unit are dusty; remove drawers for cleaning. Prevent contamination to the salad. Food shall only touch clean and sanitized surfaces. Restore the grey bar to a cleanable condition and maintain the interior of the refrigerator clean. Some salad was removed from the pan to prevent it from rubbing on the rusty surface. . . To the right of the salad refrigerator, there is an area with metal plate covering ends of the lights, above the preparation surface that needs cleaning. Use a cleaning brush or tools as needed to remove build up from the surface above the food preparation area.
1.0
43.
3-304.12; Core; Kitchen Aid hand mixer is held in standing water for use in soup. Store utensils clean and dry between use.
0.0
47.
4-501.11; Core; Several handwashing sink faucet handles are deteriorating, textured, not smooth. Replace with smooth and cleanable faucet handles. . Handle is missing from one refrigerator drawer. . Freezer hinges are rusty. . Interior of the salad refrigerator has rusty components above the cut greens. Maintain equipment in a condition that is easy to clean and in good repair.
0.5
55.
6-501.12; Core; Wood window sill in the kitchen is tacky, not clean with build up. Effective cleaning of the wood work in the food preparation area is needed.
3-501.18; Priority; Several containers of cooked pasta dated 11/17 and 11/19. A few containers of au jus & cooked puree's dated 11/17. Food shall be discarded after 7 days and maintained at 41F or less. CDI: Food was voluntarily discarded.
3-501.16(A)(1) ; Priority; TCS food items inside hot-holding cabinet were holding below the required 135F (see above chart) TCS food items shall be maintained at 135F or above. CDI: Food taken to be reheated to 165F and hot-hold unit adjusted.
1.5
49.
4-602.13; Core; Ice build-up inside threshold of walk-in freezer 2 and on the floors. Nonfood-contact surfaces of equipment shall be cleaned as often as necessary to keep them clean.
3-302.15; Core; Stickers left on avocados inside service line flip top cooler. Raw fruit and vegetables shall be thoroughly washed to remove soil and other contaminants. CDI: Stickers removed during inspection.
0.5
56.
6-501.110; Core; Unopened employee drink stored inside reach-in cooler with facility items. Lockers or other suitable facilities shall be used for the orderly storage of employee items. No points deducted. CDI: Item moved away from facility storage.
3-302.11; Priority; Raw beef was stored above ready-to-eat foods in service kitchen cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Beef was moved to lower shelf, below ready-to-eat foods.
1.5
56.
6-202.11; Core; Lights in banquet dish storage area did not have light shields. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens. Replace light shields or add shatter-resistant bulbs.
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
5-205.11; Priority Foundation; Handwashing sink near back kitchen make line was used to fill container with water. Handwashing sink may not be used for purposes other than handwashing. CDI: Educational moment.
1.0
10.
6-301.12; Priority Foundation; Handwashing did not have paper towels at start of inspection. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels replaced.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dish storage rack near 3-compartment sink had black residue on the shelving. Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean storage rack.
0.5
56.
6-403.11; Core; Employee drink was stored on cutting board by the back kitchen make line. Areas designated for employees to eat and drink shall be located so that food and equipment are protected from contamination. CDI: Drink moved.
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
4-602.11; Core; Back bar ice machine had build up of yellow residue along the rim of the interior guard. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine.
0.0
29.
8-103.12; Priority; Reduced oxygen packaged melons were maintained past 48 hours in pastry walk in cooler. One container of ROP cantaloupe was not labeled with the date it was prepared. The permit holder shall comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver. CDI: Melon was voluntarily discarded. Ensure that ROP items are always labeled with the dates and times prepared as specified in the approved HACCP plans and maintained ROP for no longer than 48 hours.
1.0
35.
3-501.13 ; Priority Foundation; Ham was thawing in a prep sink without running water. TCS foods shall be thawed completely submerged under 70F running water or under refrigeration capable of maintaining food at 41F or less. CDI: Ham was moved to cooler to thaw.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dish storage rack near 3-compartment sink had black residue on the shelving. Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean storage rack.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.112; Priority Foundation; Dish machine in main kitchen had a surface temperature less than 160F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be less than 180F. Repair dish machine to have a surface temperature of 160F. CDI: Kitchen will use dish machine for washing and rinsing, but will sanitize in the 3-compartment sink until the dish machine is repaired.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple dishes in the auxiliary room had dust or food debris. Slicer in main kitchen had food debris after being cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in prep cooler 5 in the main kitchen were being maintained above 41F. The cooler was holding at 44F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk in cooler to cool and food held longer than 5 days was voluntarily discarded.
1.5
23.
3-501.18; Priority; Tomatoes in the main kitchen, beef broth in walk in cooler 1, tomatoes in the banquet kitchen, and beef in walk in cooler 8 were held past 7 days. Food shall be discarded after 7 days maintained at 41F or less. CDI: Food was voluntarily discarded.
1.5
24.
3-501.19; Priority Foundation; One container of butter was not labeled with the time it was removed from cold holding. If time without temperature control is used as the public health control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Butter was labeled.
0.0
41.
3-304.14; Core; Wiping cloth bucket had quaternary ammonia sanitizer concentration below 200 PPM. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses at 200-400 PPM for quaternary ammonia, 50-200 PPM for chlorine solutions, and in accordance with manufacturer's label use instructions. CDI: Sanitizer was replaced.
0.0
49.
4-601.11(B) and (C); Core; Guards and sides of ice machines in the bar and main kitchen had black residue on the interior. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean ice machines.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow when responding to vomit and diarrheal events that occur in the facility. CDI-EHS provided a plan to PIC.
0.0
23.
3-501.17; Priority Foundation; Several food items prepared today were marked as being prepared on tomorrow's date. Refrigerated, ready to eat TCS foods shall be marked with the date of preparation, and be discarded within 7 days of that date. CDI-Foods were allowed to be marked with the correct date. PIC will review date marking requirements with employees.
1.5
28.
7-102.11; Priority Foundation; There were a few unlabeled spray bottles in the kitchen. Working containers of toxic materials shall be clearly identified with the common name of the material. CDI-The bottles were labeled.
1.0
48.
4-302.13; Priority Foundation; Facility has two hot water mechanical dish machines. An irreversible registering temperature indicator is required to measure the utensil surface temperature. Facility will obtain an irreversible registering temperature indicator.
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.
NOTE: Observed cooked rice that has been dehydrated stored at room temperature. Processes that are used to render potentially hazardous foods to a non-potentially hazardous state typically require a variance. Recommend storing this rice under temperature control. If there are further questions regarding obtaining a variance, please contact James Smith at 919-868-8246. Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Rob Richardson (919-868-9253) with Wake County Plan Review before using added walk in cooler. If cooler is to be used before approval from plan review, facility may be placed under an Intent to Suspend. Contact Phone Number: 919-422-3747 *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.
Contact James Smith (919-868-9246, JamesRSmith@wakegov.com) with questions regarding variance process. Contact Phone Number: 919-422-3747 *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.
NOTE: THERE SHALL BE NO SOUS VIDE OR VACUUM PACKAGING OF CUT MELONS UNLESS AN APPROVED VARIANCE IS OBTAINED. A HACCP PLAN IS REQUIRED FOR SOUS VIDE. Visit www.wakegov.com and search for "HACCP resources" for more information regarding these special processes. Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
If considering purchasing a new dish machine, please contact our department and provide a specification sheet about the new machine. Contact Phone Number: 919-422-3747 *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.
*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. Educational Note: Eggs in Caesar dressing must be pasteurized.
Verification follow-up to be done for Item #14 (cleaning of ice machine in hallway/banquet area) on Friday, Dec. 13, 2013...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. Follow-Up: 12/13/2013
Do not use paper towels as food contact surface. Observed cleaned prepped vegetables on top of paper towel in prep refrigerator. Paper towel was removed. Use only materials that were designed and intended for food such as parchment paper, wax paper, plastic wrap, meat wrapping paper, etc.
0.0
11.
Dishmachine was not sanitizing properly. Temperature at plate level must reach 160F. Used thermolabel and it did not change to black when tested. Machine was repaired during inspection.
1.5
17.
Maintain temperatures of noodles, cheese and other foods on the top portion of the prep refrigerator in side kitchen to be 45F or below. Temps were 49F - 50F. Food items were removed.
2.0
46.
Clean vents in walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Do not store personal drinks on food prep tables or above food. Observed one personal drink in the walk-in cooler stored above food and another personal drink stored on the prep table. Insure personal drinks are stored in a cup with a lid and a straw. Personal drinks were re-located to an approved area during inspection.
1.5
10.
Do not use paper towels to cover food or come in contact with prepped foods. Must use materials intended and manufactured for food. Manager had paper towels replace with approved materials. Do not store food under ice drippage areas in the walk-in cooler. Manager moved food to other location during inspection.
1.5
11.
Clean inside ice machine. Manager had inside ice machine cleaned during inspection.
1.5
24.
Thaw steaks under cool running water or in the refrigerator. Must use an approved procedure for thawing. Do not let stand in water.
0.5
33.
Observed in-use utnesils stored in the dipper well. Store utensils in the food product with the handle extending out of the food or on a clean dry surface and change utensil frequently. Dipper wells are to be used only with frozen desserts.
0.5
36.
Repair prep table/cooling table. Observed areas on the table that were not easily cleanable because of a warp area on the table surface. Repair refrigeration unit to not leak water.
0.5
40.
Clean refrigeration fan covers in walk-in cooler.
0.0
43.
Re-caulk lavatories where needed. Caulking is coming apart from some areas.
0.0
45.
Clean ceiling tiles around vents.
0.0
46.
Recommend increasing lighting in the pastry room. Back corner is very low lighting.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One properly covered employee drink observed to be improperly located. Reminder: employee drinks shall be stored to not contaminate foods or food contact surfaces.
0.0
10.
Numerous items on buffet observed to be stored with inadequate sneezeguard protection (sneezeguards too high to provide adequate protection due to high counter height). Take immediate steps to minimize exposure of foods to contamination by the consumer. Permanent correction to be verified by followup visit on 9/3/10. Suggested corrections include correction of existing sneezeguards, replacement of sneezeguards, use of lower countertops, or removal of buffet. Failure to correct food protection issues by 9/3/10 may result in issuance of Intent to Suspend. Provide signage at buffet instructing consumers to use a new plate for each trip to buffet.
1.5
11.
Sanitizer at bar back room observed at less than 150 ppm quat. Maintain sanitizer in the range of 150-400 ppm if quat sanitizer is in use. Ice machine at bar back room observed to have significant mold buildup in freezing chamber. Maintain ice machine clean - to be verified by followup visit on 9/3/10.
1.5
17.
Numerous blocks of butter observed at 67 degrees F. Butter is potentially hazardous and shall be held at 45 degrees F or below or 135 degrees F or above. Butter may be removed from refrigeration to soften in specific quantities for specific recipes if required for recipe and if held out of temperature for a minimal period of time. Do not remove large quantities of butter from refrigeration without being accounted for by specific recipes. CDI. Mussels in reach in cooler observed at 49-50 degrees F. Cut melon at buffet observed at 62 degrees F. These items are potentially hazardous and shall be held at 45 degrees F or below or 135 degrees F or above. Immediate temperature violations corrected. Do not hold cut melon without some sort of active temperature control.
2.0
23.
Tuna salad made with ambient temperature tuna observed at 64 degrees F on prep line over (but not nested in) ice on buffet one hour after preparation. Foods prepared from ambient temperature ingredients shall be cooled to 45 degrees F or below within 4 hours and shall be cooled by effective methods. Approved methods would include cooling in shallow pans in walk in cooler, cooling nested into ice/water bath with regular stirring, or other effective methods. Do not place onto buffet until product has cooled to 45 degrees F or below.
1.0
34.
Clean utensils observed stored on porous cloth towels in kitchen. Wares shall be stored on clean, cleanable surface. Do not store wares on porous surfaces such as towels or paper.
0.5
39.
Citrus juicer in bar back room shows no visible indication of being NSF (or equivalent) approved. Provide documentation of NSF approval or remove and replace with NSF (or equivalent) approved equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remove screen from handwash sink in bar. Items such as screens that are typically found at dump sinks are not appropriate for handwash sinks as they discourage handwashing. Please note: large portion of establishment not available for evaluation at this time due to construction and installation of new floor in main back hall. Areas under construction must be approved by Plan Review prior to bringing back into service. Recommend that establishment or contractor contact Wake County Plan Review as soon as final date of construction is determined, in order to ensure prompt inspection. Areas not under construction, but which are unavailable due to construction or floor replacement may be evaluated for general rule compliance at time of followup visit. Roast beef at employee cafe reach in observed at 51-57 shortly after slicing - recommend re-cooling in walk in cooler before placing in reach in cooler.
Shellstock (clams) observed stored without tags. Tags for this and recent product present on site but not stored attached to original containers. Shellstock shall be stored in original containers with tags attached until all shellstock are used, at which point tags shall be retained in establishment for 90 days. Do not remove tags from container until all shellstock are used.
1.0
10.
Raw pork fat observed stored over ready to eat cooked crayfish meat in walk in freezer. Raw meats shall be stored to not contaminate ready to eat foods in coolers and freezers. *repeat violation* CDI. Ice from condensation drips observed to be forming on outside of cased foods and on plastic covers of trayed foods in freezer. Protect foods from contamination - do not store under condensation leaks. CDI.
1.5
17.
One block butter observed outside of approved temperature range. Butter is potentially hazardous and shall be held at 45 degrees F or below or 135 degrees F or above. CDI.
0.0
33.
Food surfaces of one electric stick mixer observed stored in standing water between uses. Store wares on clean surface between uses. Do not store in still room temperature water, sanitizer or on porous surfaces. Utensils may be stored in water of at least 135 degrees or in running water if used for soft foods such as ice cream or mashed potatoes.
0.0
34.
Utensils observed stacked while wet. Ensure that all wares are fully air dried prior to storage. Numerous clean utensils observed stored on porous cloth and paper towels in kitchen and in wicker basket in utensil storage bin in bar. Wares shall be stored on clean, cleanable surface. Do not store wares on porous surfaces such as towels or paper. Plates observed stored uncovered under fire insulated ceiling numerous plumbing and HVAC lines. Store utensils in clean location and protect from contamination.
0.5
36.
Prep tables in Heron`s kitchen observed to be lined with tablecloths. Per rule .2617(c): "Shelves, tables, and counters shall not be covered with paper, cardboard, oil cloth, or other absorbent material, and shall be free of crevices. [...]" Built in yellow gaskets on employee cafe soda machine observed to be torn/not in good repair. Contact soda vendor for suggestions on maintaining in good repair.
0.5
39.
White chest freezer in downstairs hallway shows no visible indication of being NSF (or equivalent) approved. Provide documentation of NSF approval or remove and replace with NSF (or equivalent) approved equipment.
0.0
45.
Floors observed to be not clean under equipment in dessert prep room, catering staging room, and under ice machines. Maintain floors, walls, ceilings clean.
0.5
48.
Rolling dock doors and dock dry storage room doors observed to be open. Ensure that all doors are self closing and are not propped or left open for extended periods of time. Recommend that pestproof door sweeps be added to dry storage room doors so that protection of food is not dependent on rolling doors.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Container of soup in walk in cooler observed at 44 degrees, with adjacent product observed at 38 degrees. Soup labeled as being prepared night before, and shows some condensation on inside of container. This could be an indication of improper cooling. Recommend that management speak with staff involved in cooling this product. If this soup was possibly improperly cooled, recommend that soup be discarded. Ensure that staff are using proper cooling methods for all cooling activities. Thank you for removing improvised fryer (noted on prior inspection) from dessert prep room.
Raw meats observed stored over ready to eat foods in two walk in coolers. Raw meats shall be stored to not contaminate ready to eat foods in coolers and freezers. Reorganize coolers to prevent cross contamination.
1.5
11.
Dish machine observed to not provide adequate hot water at dish surface during final rinse, as measured by thermolabel, when dishes run in typical fashion. (Thermolabel observed to change when placed on saucer laid flat in dish rack.) Adjust water heater to provide additional hot water, slow conveyor drive speed to increase contact time, or take other steps as necessary to ensure proper sanitizing. This machine should not be used for sanitizing of wares until corrected. Establishment may use dish machine for wash and rinse steps, but wares must be manually sanitized in three compartment sink. Significant mold growth observed in ice bin, around ice chute, and in freezing chamber of Heron`s bar ice machine. Maintain ice machine clean. Melt out ice and wash, rinse, and sanitize interior of ice machine. Cleanliness of ice machine and proper operation of dish machine to be verified by followup visit on 11/13/09.
1.5
21.
Hot water observed to reach maximum temperature of 126 degrees F throughout kitchen. Establishment shall provide hot water of at least 140 degrees F. Adjust water heaters to provide adequate hot water.
1.5
23.
One container of meat sauce observed cooling covered in reach in cooler. Recommend cooling uncovered in walk in cooler. Reminder: Cool by effective methods,such as cooling uncovered in shallow metal pans, cooling in an ice bath (with regular stirring), adding ice as an ingredient, cooling in pans designed to channel heat away from product, or other effective methods. (Numerous instances of proper cooling observed throughout.)
0.0
34.
Utensils observed to be towel dried by multiple employees. Wares shall be air dried.
0.5
35.
Single service plastic tubs observed in use throughout to have label residue, indicating re-use. These tubs are designed for single use only and are not designed to be durable and easily cleanable. Discontinue use of single service plastic tubs and replace with containers designed to be durable and easily cleanable in a food service environment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Plastic bins used for storage of fresh herbs likely not NSF approved. Verify approval and provide documentation if approved. If not approved, remove bins and replace with NSF (or equivalent) storage containers. *** Electrical burner and oil observed set up for deep frying in pastry room. Deep frying or cooking of grease producing foods in location without hood and approved fire suppression may be a violation of local Fire and Building codes and constitutes a significant fire danger. DISCONTINUE USE OF FRYER IN ANY LOCATION WHICH DOES NOT HAVE AN APPROVED HOOD SYSTEM AND FIRE SUPPRESSION. Contact local Fire Department for additional guidance.*** Significant improvement observed in protection of foods on employee buffet from contamination by the consumer. Thank you for addressing this issue. Follow-Up: 11/13/2009
Ensure that customers are restricted to sneeze-guarded side of serving line in employee cafe.
0.0
11.
Dish machine observed to not provide adequate hot water at dish surface during final rinse, as measured by thermolabel and built-in thermometer - corrected during inspection. Sanitizer at three compartment sink and towel buckets observed to have insufficient sanitizer concentration. Have properly mixed sanitizer available for staff use during all hours of preparation. Ensure that manually washed wares are sanitized in properly mixed sanitizer for at least two minutes prior to storage. Proper sanitizer concentration for quat product in use is 150 ppm - 400 ppm quat.
1.5
14.
Ribs in liquid observed at temperatures as high as 70 degrees during cooling process after over 5 hours of cooling. Foods shall be cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 45 degrees F within an additional four hours. Twenty pounds of short ribs and associated cooking liquid voluntarily discarded.
2.0
17.
Tuna salad, pasta salad, and cottage cheese on employee cafe serving line observed at temperatures as high as 53 degrees F. Ensure that foods are at proper temperature prior to placing on serving line and that equipment is working properly. Use of stainless steel pans may help keep foods at proper temperature.
2.0
23.
Ribs observed cooling submerged in liquid in deep covered metal pans. Potentially hazardous foods shall be cooled by approved methods, including cooling uncovered in shallow metal pans, cooling in an ice bath (with regular stirring), adding ice as an ingredient, cooling in pans designed to channel heat away from product, or other effective methods.
1.0
34.
Pans observed stacked for storage while wet. Ensure that wares are air dried prior to storage.
0.5
36.
Replace two torn gaskets in Heron`s kitchen.
0.0
39.
Remove unapproved deep fryer. All equipment shall be NSF approved.
0.5
40.
Clean top of salamander/broiler in Heron`s kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded. Please note: As of July of 2008, Servsafe no longer provides number of class hours on certificate. Ensure that all staff who take class at future dates get separate letter from instructor confirming that class is at least 12 classroom hours. (Documentation provided at this inspection is pre-2008 and has all necessary information.)
0.0
General Comments
Thank you for your efforts in correcting all critical violations promptly during inspection. Recommend that splash guards at handsink on front line of Heron''''''''''''''''''''''''''''''''s kitchen be extended upward and that splash guard be provided at bar handwash sink to provide additional protection and allow foods/utensils/single use items to be stored more closely to sink without risk of contamination - no violation observed at time of inspection. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Dressings, soup, hot dogs on roller observed stored with no protection from contamination by the consumer in employee cafe. Foods shall be protected from contamination by the consumer by placing behind approved sneezeguards or covering with weighted, self closing lids. Containers for onions, slaw, mustard, and other condiments not kept in accordance with the requirements above shall have covers and be kept covered when not in use. Provide adequate protection for all foods displayed for service in employee cafe - to be verified by followup visit on 12/11/08. Open containers of food observed to be located immediately adjacent to handwash sink in Heron`s kitchen with no intervening splashguard. Foods shall be protected from contamination - do not store foods within 18 inches of handwash sink unless protected by adequate splashguards. (CDI by relocation - recommend sneezeguards be raised to provide additional protection). Raw chicken observed stored above raw beef and cooked BBQ in walk in freezer. Raw meats shall be stored to not contaminate ready to eat foods in coolers and freezers. Raw meats/fish/poultry with higher cooking temperatures (such as chicken - 165 degrees F) shall be stored to not contaminate raw meats/fish/poultry with lower cooking temperatures (such as steaks - no minimum cooking temp if ordered by immediate consumer). CDI.
1.5
11.
Small amount of mold growth observed in ice machine. Other food contact surfaces observed to be clean and adequate properly mixed sanitizer available. CDI.
0.0
17.
Ham, tuna salad, cottage cheese on buffet line in employee cafe observed at 52-60 degrees F. Potentially hazardous foods shall be maintained at 45 degrees F or below or 135 degrees F or above. Immediate temperature violations CDI. Monitor temperatures closely on this line - temperatures may be measured as part of followup on 12/11/08.
2.0
20.
Oyster on half-shell product observed - if this product, or any other molluscan shellfish, is ever served raw, shellfish consumer advisory shall be posted conspicuously in establishment. See general comments at end of inspection report for consumer advisory wording.
0.0
21.
Hot water at three compartment sink in dish area and at sink near dish machine in bar area observed to reach maximum temperature of 135 degrees F. (Dish machines observed to operate at proper temperature). Hot water of at least 140 degrees F shall be available in establishments using hot water for sanitizing.
1.5
34.
Tops of tall equipment used for equipment storage and interiors of cabinets used for equipment storage observed to be not clean. Equipment and wares shall be stored on clean, cleanable surface. Maintain oven top (and other similar locations) and interiors of cabinets used for wares and equipment storage clean.
0.5
36.
Plastic coating of fryer baskets and shelves in several coolers observed to be peeling and/or melted(and metal underneath rusting in coolers) - maintain equipment in good repair. Spring loaded sprayer at tilt skillet observed to hang below flood rim of skillet - replace or adjust spring to prevent possible cross connection. Evidence of sprayer resting in contaminated water or other evidence of cross connection can result in violation taken on #42. (Recommend that other hoses in food prep area be checked for proper backflow preventers.)
0.5
40.
Clean underside of shelf above grill in Heron`s kitchen.
0.0
46.
Small area of dry storage near dish machine observed to be possibly below required 10 ft candle light requirement - to be verified by light meter at time of next inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Per #20 above: All establishments that prepare, serve, or sell raw shellfish shall post in a conspicuous place where it may be readily observed by the public prior to consumption of shellfish, the following consumer advisory: "Consumer Advisory Eating raw oysters, clams, or mussels may cause severe illness. People with the following conditions are at especially high risk: liver disease, alcoholism, diabetes, cancer, stomach or blood disorder, or weakened immune system. Ask your doctor if you are unsure of your risk. If you eat shellfish and become sick, see a doctor immediately." Follow-Up: 12/11/2008
CORNED BEEF OBSERVED ON RESTAURANT KITCHEN PREP LINE AT 60 DEGREES, CHEESE AT 53 DEGREES, BEANS AT 53 DEGREES. MASHED POTATOES OBSERVED IN UNDERCOUNTER COMPARTMENT OF SAME EQUIPMENT AT 69 DEGREES, BEEF AT 51 DEGREES. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR BELOW OR 135 DEGREES F OR ABOVE. IMMEDIATE TEMPERATURE VIOLATIONS CORRECTED DURING INSPECTION BY RAPIDLY COOLING OR DISCARDING FOODS. MONITOR EQUIPMENT TO ENSURE THAT PROPER TEMPERATURES ARE BEING MET - IF EQUIPMENT CANNOT MAINTAIN TEMPERATURES, HAVE SERVICED. HEAT LAMP ABOVE PREP COOLER MAY BE CONTRIBUTING TO TEMPERATURE ISSUES - CONSIDER RELOCATING HEAT LAMP. PROPER HOLD TEMPERATURES ON THIS PIECE OF EQUIPMENT TO BE VERIFIED BY FOLLOWUP INSPECTION ON 1/29/08. DO NOT USE THIS EQUIPMENT AS SOLE SOURCE OF COOLING FOR POTENTIALLY HAZARDOUS FOODS UNTIL PROPER OPERATION HAS BEEN VERIFIED. ENSURE THAT ALL FOODS ARE AT PROPER TEMPERATURES BEFORE PLACING ON PREP LINE. PREP LINE COOLERS ARE NOT DESIGNED TO RAPIDLY COOL FOODS FROM HIGH TEMPERATURES (EX. MASHED POTATOES, BEEF MEDALLIONS.) (COS)
2.5
3.
RAW CHICKEN OBSERVED STORED ABOVE RAW BEEF AND POTENTIALLY HAZARDOUS SMOKED SALMON IN WALK IN FREEZER. RAW GROUND BEEF OBSERVED STORED ABOVE READY TO EAT FOODS IN SAME. RAW CHICKEN OBSERVED STORED ABOVE READY TO EAT FOODS IN REACH IN FREEZER IN RESTAURANT KITCHEN. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS. RAW ANIMAL FOODS WITH HIGH COOKING TEMPS SHALL BE STORED TO NOT CONTAMINATE RAW ANIMAL FOODS WITH LOWER COOKING TEMPS. VIOLATIONS CORRECTED DURING INSPECTION. (COS) SQUEEZE BOTTLES OBSERVED STORED IMMEDIATELY ADJACENT TO HANDSINK WITH INADEQUATE SPLASH PROTECTION. SPLASHGUARDS AT HANDSINK ARE INADEQUATE TO PROTECT FOODS ADJACENT TO SINK. RELOCATE FOODS OR INSTALL TALLER SPLASH GUARDS. CORRECTED DURING INSPECTION BY RELOCATING FOODS. (COS)
2.5
11.
MAIN DISH MACHINE FAILS TO PROVIDE ADEQUATE HOT WATER DURING FINAL RINSE AS MEASURED BY 160 DEGREE THERMOLABEL. DISH MACHINE MUST PROVIDE AT LEAST 180 DEGREE WATER AT JETS (160 DEGREE WATER AT DISH SURFACE). HAVE DISH MACHINE SERVICED TO PROVIDE PROPER LEVEL OF HOT WATER. TO BE VERIFIED AT FOLLOWUP VISIT ON 1/29/08. ALL WARES MUST BE MANUALLY SANITIZED UNTIL DISH MACHINE IS OPERATING PROPERLY.
2.5
General Comments
DISH MACHINE IN EMPLOYEE CAF? APPEARS TO REACH PROPER RINSE TEMPERATURE BUT IS DISPLAYING AN ERROR CODE. RECOMMEND THAT MACHINE BE SERVICED TO ENSURE PROPER OPERATION. SMALL AMOUNT OF ICE OBSERVED IN HANDWASH SINK IN BOARDROOM STAGING AREA - USE HANDWASH SINKS FOR HANDWASHING ONLY. PERSONAL ITEMS OBSERVED STORED ON SAME SHELF AS SINGLE SERVICE ITEMS IN LOUNGE PANTRY - DESIGNATE SEPARATE AREA FOR STORAGE OF PERSONAL ITEMS. ONE SPRAY BOTTLE OBSERVED TO BE GREATER THAN 400 PPM QUAT- PROPER CONCENTRATION IS 150-400 PPM QUAT - CORRECTED ON SITE. CLEAN WARES OBSERVED STORED IMMEDIATELY ADJACENT TO HANDSINK IN SERVICE BAR AREA NOT IN USE AT TIME OF INSPECTION - RELOCATE TO AREA AWAY FROM HANDSINK OR PROVIDE SPLASHGUARDS. REMINDER: DUE TO OPEN CEILINGS AND OPEN STORAGE OF WARES IN BUFFET WARES STORAGE ROOM, ALL WARES STORED IN THIS ROOM SHOULD BE REWASHED, RINSED, AND SANITIZED BEFORE USE. FOOD OBSERVED STORED IN COMPARTMENT BENEATH HANDSINK BUT NOT DIRECTLY UNDER SINK OR WASTEWATER PLUMBING - RECOMMEND THAT FOOD BE RELOCATED OUT OF COMPARTMENT. ONE CONTAINER OF PEPPER OBSERVED STORED IN ROOM WITH CARPETED FLOOR - REMOVE. Follow-Up: 01/29/2008
SEVERAL BOXES OF FOODS ON THE FLOOR AND PREPARED FOODS UNCOVERED IN WALK-IN FREEZER/REFRIGERATORS. KEEP ALL FOODS COVERED UNLESS ACTIVELY COOLING PRODUCT AND KEEP BOXES OFF THE FLOOR. DO NOT STORE RAW MEATS ABOVE READY TO EAT MEATS, EVEN IF THE READY TO EAT MEATS WILL BE COOKED AGAIN.
2.5
14.
SEVERAL PIECES OF NON-NSF/ANSI APPROVED EQUIPMENT IN KITCHEN. ALL EQUIPMENT EXCEPT MIXERS, MICROWAVES, TOASTERS, WATER HEATERS, AND HOOD SYSTEMS MUST BE NSF/ANSI APPROVED.
1.0
General Comments
CLEAN DRAIN PIPE ON VULCAN KETTLE MORE THOROUGHLY. MOVE SHELVES FOR STORING CLEAN DISHES AT LEAST 18" AWAY FROM HANDWASING SINKS, OR PLACE A PHYSICAL BARRIER BETWEEN. PROVIDE SOAP AND PAPERTOWELS AT ALL HANDWASHING STATION. CLEAN HIGH STORAGE SHELVES THROUGHOUT KITCHENS. NO BUFFET ON WEEKENDS ALLOWED UNTIL SET-UP, INCLUDING SNEEZEGUARDS AND TEMP CONTROL MEASURES, IS APPROVED BY WAKE COUNTY ENVIRONMENTAL SERVICES. CONTACT JASON ROYAL @ 919-857-9423 FOR BUFFET APPOINTMENT.
