2-402.11; Core; One employee (dishwasher) did not wear any hair restraints. Employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. CDI - put on a hat during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal and plastic containers stacked together in clean dishes area while still wet. Utensils shall be stored in a self-draining position that allows air drying. CDI - containers were spread on the shelf to air dry.
4-602.11; Core; Observed that ice machine had small amount of pink residue on the white panel inside. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
0.0
20.
3-501.14; Priority; Observed that prepped raw fish did not cool fast enough in the cooler. Cooling rate at 0.0666. Cut cabbage was cooling efficiently in the reach-in cooler (cooling rate at 0.257). TCS food (time/temperature control for safety food) shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI - Raw fish was spread on the tray and taken to walk-in freezer for a few minutes to speed up cooling.
1.5
33.
3-501.15; Priority Foundation; Fish was cooling in a metal bowls tightly wrapped and stored one on top of the other in a big metal container. Cooling shall be accomplished in accordance with the time and temperature criteria based on the type of food being cooled by placing the food in shallow pans; separating the food into smaller or thinner portions and loosely covered. CDI - fish was spread on the tray for faster cooling and taken to WIF.
0.0
39.
3-305.11; Core; Found boxes of dry peppers and jars of jelly stored on the floor in a dry storage. 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; and at least 6 inches above the floor. Move the food on the shelves.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed small number of metal containers stacked together in clean dishes area while still wet. Utensils shall be stored in a self-draining position that allows air drying. CDI - containers were spread on the shelf to air dry.
0.0
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler had dust/food residue build up, especially near the fan. Ceiling of one of the microwaves had buildup of food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned items more frequently.
2-102.12 (A); Core; Chef's food protection manager certification expired on 01/09/2023. A certified food protection manager shall be present during all hours of food preparation or service. Please renew expired certifications.
1.0
40.
2-402.11; Core; One employee in the kitchen did not wear any hair restraints. Employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Wear hair restraints.
0.0
43.
3-304.12; Core; Observed several knives stored between prep table and the wall. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. CDI - knives moved for rewashing.
5-202.12; Core; Hot water in employee's bathroom holds at 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust water temperature.
1.0
28.
7-201.11; Priority; Observed one spray bottle of cleaner stored next to utensils on a cart. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use articles. CDI - PIC moved bottle to proper place.
0.0
41.
3-304.14; Core; Observed a couple of wet wiping clothes stored on the prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Keep wet wiping clothes in sanitizer buckets.
0.0
43.
3-304.12; Core; Observed two knives and scissors stored between prep tables. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. Keep preparation utensils on clean surface.
0.5
47.
4-501.11; Core; Observed five lights not working under the hoods. Several gaskets are torn on reach-in coolers. Equipment shall be maintained in a state of good repair. Replace the items mentioned above. Next time full credit will be taken.
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
2-201.11 (D )and (F); Priority; Employee health policy is missing nontyphoidal salmonella. PIC (person in charge) shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure is excluded or restricted. CDI - EC emailed updated employee health policy (1B form) to PIC.
0.0
10.
5-202.12; Core; Hot water in employees bathroom holds at 97F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust water temperature.
0.0
47.
4-501.11; Core; Observed four lights not working under the hoods. Couple of gaskets are torn on reach-in coolers. Equipment shall be maintained in a state of good repair. Replace the items mentioned above.
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 PIC signature due to COVID-19 precautions.
2-301.14; Priority; Employee touched trash can and then proceeded to do other tasks. Employees shall wash hands after touching soiled equipment and utensils. PIC educated employee to wash hands. CDI.
0.0
28.
7-102.11; Priority Foundation; Three spray bottles of bleach were unlabeled. Working containers used for storing toxic materials shall be identified with the common name of the material. Containers were labeled. CDI.
1.0
35.
3-501.13 ; Core; Duck was thawing in sink without running water. Thawing shall occur under running water at 70F or less with sufficient velocity to agitate and float off loose particles in an overflow. EHS explained proper thawing methods.
0.0
39.
3-307.11; Core; Chicken was stored on top of metal pan on trash can. Food shall be protected from contamination. Store food in clean, dry area instead of trash can.
1.0
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
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all employees go over their employee health policies with staff and check in on employees health. If any menu changes occur, contact EHS for notification based on permit requirements.
*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. -Please contact James Smith at (919) 868-9246 or jamesrsmith@wakegov.com for questions/guidance about obtaining a variance or develop a HACCP plan for Reduce Oxygen Packaging (ROP).
*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. Follow-Up: 04/11/2019
*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.
*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. Follow-Up: 10/04/2018
If establishment will be opening for regular service please contact James Smith at 919-868-9246 with expected opening date. If establishment will continue to operate on an event basis, please contact James Smith after April 1 with a list of planned events taking place between April 1 and June 30. Thank you.
