h3-402.11; Facility serves salmon cooked to order. PIC was unable to provide a parasite destruction letter from the provider that states the salmon is parasite free. EJHS returning on 8/4/23 to verify a parasite destruction letter has been provided.
0.0
16.
4-602.11; Core; Ice machine had brown residue buildup/growth on the interior walls. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to keep the free of soil residue.
0.0
16.
4-601.11 (A); Priority Foundation; Some dishes being stored as clean on the clean storage shelving had food residue remaining on them. Food contact surfaces shall be kept clean to sight and touch. CDI- Dishes were taken back to be rewashed as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In a prep top unit, cheese was holding up to 49F and tomatoes were holding at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded and tomatoes were removed from double pan to cool.
1.5
24.
3-501.19; Priority Foundation; Facility is holding several foods on time as a public health control (TPHC), but PIC was not able to provide written TPHC procedures. If TPHC is used, written procedures on the process shall be provided. CDI- EHS provided written procedure template.
0.0
38.
6-501.111; Live flies were observed in the kitchen area. The premises shall be kept free of insects and other pests. Implement pest control for flies as needed.
0.0
44.
4-903.11(A), (B) and (D); Core; A few clean containers were stacked wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them. Full deductions will be taken if this item is repeated.
0.5
49.
4-601.11(B) and (C); Core; Several food containers in the clean dish rack had sticker/tape residue on their non food contact surfaces. Wired shelving where clean dishes are being stored has dust buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
5-202.12; Core; Double hand sink by dish area water temperature is 68F, water temperature of hand sink in the women's restroom is 91F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
10.
6-301.12; Priority Foundation; No paper towels at all of the hand sinks in the kitchen/dish room. Each handwashing sink shall be supplied with individual paper towels. CDI-PIC supplied paper towels
1.0
23.
3-501.18; Priority; A container of queso fresco is dated February 16, a container of queso fresco is dated February 28th and cooked beef is dated February 24th in the walk-in cooler. Keep all TCS food for up to 7 days when being held cold when opened or prepared then discard. CDI-The above food was voluntarily discarded by PIC.
1.5
25.
3-603.11; Priority Foundation; Missing a disclosure on the menu for the steak that is cooked to order. A disclosure shall include a description of the item that can be cooked to order(steak). REHS will verify this is added to menus by March 17th.
0.5
39.
3-305.11; Core; Accumulation of ice deposits on boxes of food in the walk-in freezer. Food shall be protected where it is not exposed to splash, dust or other contamination.
Store food in a clean and dry location, store food where it is not exposed to splash, dust or other contamination. Move the boxes of food away from the ice deposits.
1.0
44.
4-901.11; Core;4-903.11(A), (B) and (D); Several clean plastic containers were stacked wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them. This is a repeat item.
0.5
47.
4-501.11; Core; Ice build up in the walk-in freezer on the condenser fans. Six blown lights beneath the hoods. Equipment shall shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
47.
4-501.11; Core; Torn freezer door seal on the bottom of the walk-in freezer door. Equipment
components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
4-602.13; Core; Inside oven and fryer doors have grease deposits, food debris accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; Large plumbing leak beneath the hand sink in the back prep room. Plumbing shall be maintained in good repair.
5-205.11; Priority Foundation; Ice cubes were found in hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- PIC was educated and ice was melted.
0.0
16.
4-602.11; Core; Soda gun nozzles at bar were soiled with black residue buildup on sides. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles.
0.0
16.
4-703.11; Priority; Hot water for the wash solution in dish machine only reached 153F after multiple attempts. Hot water in a mechanical operations shall achieve the surface temperature of at least 160F. Verification required: REHS will return on 9/16/22 to verify unit has been fixed. In the meantime, only use the 3-comp sink.
0.0
16.
4-601.11 (A); Priority Foundation; Repeat: A couple of utensils were stored as clean with food debris on them. An excessive amount of plastic containers were stored as clean with sticker residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled containers were cleaned and sanitized.
3.0
39.
3-307.11; Core; Some containers in reach-in freezer did not have lids. Taco salad bowl was stored exposed and uncovered. Food shall be protected from any source of contamination. CDI- Lids and plastic wraps were placed on food.
1.0
44.
4-903.11(A), (B) and (D); Core; Some clean plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
48.
4-302.13; Priority Foundation; Facility uses a hot temp dish machine. At the time of the inspection, an irreversible thermometer to measure internal temperature was not available. In hot water mechanical warewashing operations, an irreversible temperature indicator shall be provided (thermometer or thermolabel stickers). Verification Required: REHS will return on 9/19/22 to verify a temperature indicator is available.
0.5
49.
4-601.11(B) and (C); Core; Bottom of tall reach-in unit was soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean equipment.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 09/16/2022
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- 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.- CDI, EHS provided the required documents for the PIC to keep on file. Was not on last report that they received the new forms.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple knifes and metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to dish area for rewashing.
1.5
39.
3-305.11; Core; The freezer is not being closed all the way leading to ice/frost buildup on everything in the freezer.- Food shall be protected from contamination by storing the food in a clean, dry location.- Please make sure employees are completely shutting the door. EHS recommends a sign being posted for employees to remember.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple clean plates stored on the prep line with food splash on them. Multiple metal pans were stacked wet after cleaning.- Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination and also stored in a self draining position that allows for air drying.- Please find a method to ensure splash does not occur on clean dishes and make sure items are completely dry before stacking together.
0.5
48.
4-204.115; Priority Foundation; The thermometer on the dish machine is broken and does not move from 120 degrees F.- A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.- CDI, work order placed for the temperature device. EHS will return 3/25/22 to ensure thermometer is working.
0.5
48.
4-302.13; Priority Foundation; The mechanical hot water sanitizing dish machine does not have an irreversible thermometer to measure internal temperature.- In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.- CDI, this is a part of the new food code adoption in October 2021. No points deducted, please ensure this is obtained by the next inspection. EHS sent an email of the ones we personally use so facility can find something similar.
0.0
49.
4-602.13; Core; The heating lamps have slight dust buildup on top of them. The shelving in the walk in has buildup of residue.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
0.0
55.
6-501.12; Core; The walls throughout have food splash/buildup on them.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the walls throughout.
0.0
56.
6-501.110; Core; Observed employee items being stored above/with dry food storage items.- Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.- Please make sure employees are using designated areas for their personal 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 ------PIC cannot sign due to COVID-19 concerns. Follow-Up: 03/25/2022
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...ADDITIONAL TEMPERATURES TAKEN: Cut tomatoes (from scratch make line top): 40-41F; Pico de gallo (from scratch make line bottom): 38F; Hot water sanitizing rinse (dishwashing machine rack): 170F; Hot water (3-compartment sink faucet): 123F
*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. Repair nonfunctional ceiling light ballast in kitchen area.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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: 09/07/2019
