3-402.11; Priority; Observed grouper, red snapper on the menu with asterisks the fish may be raw or container undercooked ingredients. However, a parasite letter is not available for these items.
Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:
(1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or
(3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P
Or
Paragraph (A) of this section does not apply to:
(1) MOLLUSCAN SHELLFISH;
(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(3) Aquacultured FISH, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH.
(4) FISH eggs that have been removed from the skein and rinsed.
Obtain parasite letter for each species of fish .If a letter cannot be obtained items must be served fully cooked and asterisk must be removed from the items on the menu.
4-601.11 (A); Priority Foundation; Observed dead bugs inside food processor stored as clean on drying rack. Observed live bug inside closed container storing food contact utensils that have a buildup of dried food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
18.
3-401.14; Priority Foundation; Observed liquid blood on cooked duck inside reach in cooler cooked and cooled on previous days. Items are holding to be reheated upon request. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P
(B) Immediately after initial heating, cooled according to the time and temperature parameters
(C) After cooling, held frozen or cold, as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.16(A)(2); P
(D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified
(E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A) if not either hot held as specified under ¶3-501.16(A), served immediately, or held using time as a public health control as
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf
(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf
(3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and
(5) Describe how the FOODS, after initial heating but prior to cooking as specified under ¶(D) of this section, are to be separated from READY-TO-EAT FOODS as specified
Manager has decided to Cook item initially to 165F. If you would like to adopt this process send written procedure including the guideline noted above to inspector maria.powell@wakegov.com.
0.0
19.
3-403.11; Priority; Observed team member reheat housemade grit cakes to 125F. TCS foods shall be reheated to 165F. Item reheated.
0.0
23.
3-501.17; Priority; Observed improvements in date marking in the walk in. Observed housemade chili jam and peanut pesto holding with prep dates 6/15/24 and 6/18/24. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
1.5
25.
3-603.11; Priority Foundation; Observed fully cooked items calabrian shrimp, fried oysters, crab-n-crawfish on the menu with the asterisk to indicate that they are served undercooked. dentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. REMINDER shall include: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Remove asterisk from the menu. This is only required for undercooked animal foods. Send copy of menu to maria.powell@wake.gov
0.5
33.
3-501.15; Priority Foundation; Observed cooked shrimp and tahini cooling in tightly covered containers or cooling at room temp. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
0.0
38.
6-501.111;Core; Observed one live and a few dead cockroaches inside facility. Observed gnats active inside mop sink. Observed flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control.
1.0
38.
6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Obtain a door sweep.
0.0
41.
3-304.14; Core; Observed quat sanitizer 0PPM inside spray bottle, sanitizer bucket.Quat sanitizer shall register 200-400PPM. Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
3-301.11; Priority; Observed team member rolling RTE sushi with bare hands.Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Manager provided training.
2.0
15.
3-302.11; Priority Foundation; Observed undercooked seared duck stored above raw steaks inside reach in. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
23.
3-501.18; Priority;Observed housemade pickles prepared on 8-15-22. Observed blanched broccoliholding without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
1.5
24.
3-501.19; Priority Foundation; Observed sushi rice sitting at 80F without a time stamp. A time stamp shall be provided. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item time stamped.
0.0
25.
3-603.11; Priority Foundation; Observed fully cooked items fried oysters, crab cakes, cauliflower coconut chili on the menu with the asterisk to indicate that they are served undercooked. Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. REMINDER shall include: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Remove asterisk from the menu. This is only required for undercooked animal foods.
0.5
28.
7-201.11; Priority;Observed sanitizer spray next and bulk hand sanitizer stored next to single use to-go containers and clean food equipment on shelf.Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area
1.0
39.
3-305.11; Core; Observed uncovered pasta in walk in freezer and a few blue ice wands against walk in cooler shelf. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
41.
3-304.14; Core;Observed quat sanitizer below 150PPM inside buckets. Quat sanitizer shall register 200-400PPM. Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.5
General Comments
wild mushrooms not available today for review. Request updated parasite letters
4-501.114; Priority; Observed chlorine sanitizer residual 0PPM at dish machine. Chlorine shall register 50-200PPM when tested. Auto chlor arrived during inspection Chlorine residual 100PPM.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed blue cheese, bria cheese, cooked lobster, Caesar dressing holding above 41F. TCS foods shall be held at 41F or below-items placed in walk in / discarded.
1.5
23.
3-501.18; Priority; Observed housemade slaw prepared 2/28/23, risotto 3/1/23, pickled peppers 2/27/23, cut cabbage, 2/26/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
1.5
24.
3-501.19; Priority Foundation; Procedure for TPHC only lists one item held on time. Observed over five housemade TCS food holding on the line at room temperature. Time stamp shall be provided. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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.Time holding document emailed to PIC
1.5
25.
3-603.11; Priority Foundation; Observed housemade ceasar dressing on the menu that is made with raw shell eggs. Item is not listed under the consumer advisory. DISCLOSURE shall include:
(1) A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters
raw-EGG Caesar salad, and hamburgers (can be cooked to order); or
(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
REMINDER shall include: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.
add asterisk to menu.
0.5
28.
7-201.11; Priority; Observed sanitizer spray next to clean glassware in aley area and lexan pans under prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
32.
8-103.11; Priority Foundation; Observed heat treated peppers holding in a salt, sugar and vinegar brine. Limit shelf life to 7 days or obtain a variance. Operator has not obtained a variance for these processes. Process of pickling will be evaluated to determine whether a variance will need to be requested. Application found at http://www.wakegov.com/food/healthinspections/resources/Pages/HACCP.aspx . Product voluntarily discarded as a precaution.
0.0
37.
3-302.12; Core; Observed label missing on white wine and sesame seeds. Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Especially sesame as it it a food allergen. items labeled.
0.0
40.
2-402.11; Core;Observed employees preparing food in kitchen without a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints
0.5
41.
3-304.14; Core;Observed quat sanitizer 0PPMinside buckets. Quat sanitizer shall register 200-400PPM. Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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 Follow-Up: 03/23/2023
3-402.11; Priority; Observed wild grouper and swordfish on the menu consumer advisory without parasite destruction documentation. before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:
(1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or
(3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P
An updated copy of the parasite letter is required for the frozen salmon and shrimp. The letter provided is from 2017. Obtain required document and send to inspector.
1.0
14.
3-203.12; Priority Foundation; Observed current batch of oysters in use held in walk in cooler without shellstock tag.
(A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.Obtain tag.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris on food dicer, strainer, knives stored on magnet. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- all item placed dishwasher.
0.0
22.
3-501.16 (A)(2) and (B); Priority; observed blue cheese, boiled eggs, and calamari holding above 41F. TCS foods shall be held at 41F or below- items placed in walk in cooler.
1.5
23.
3-501.18; Priority; Observed romesco prepared on 8-8-22 holding today 9-7-22. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
23.
3-501.17; Priority Foundation; Observed housemade cheesecake, key lime pie, cooked ground beef in walk in cooler and frozen housemade falafel and cooked shrimp inside walk in freezer held without datemarking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
24.
3-501.19; Observed daily log not filled out for items held on time. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- items time stamped.
0.0
33.
3-501.15; Priority Foundation; Observed sweet potatoes, rice, broccoli cooling inside working cold top station while doors are held open. consider time holding for rice balls. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
0.5
40.
2-402.11; Core; Observed employees preparing food in kitchen without a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.0
47.
4-202.11; Priority; Observed several lexan pans cracked with food residue melted into the plastic.Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
(3) Free of sharp internal angles, corners, and crevices; Pf. All items discarded
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 Follow-Up: 09/17/2022
4-602.11; Core; Black residue observed in both soda gun nozzles at the main bar area. Minor pink and black growth noted on ice guard in main ice machine. Equipment such as ice bins and beverage dispensing nozzles shall be frequently cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Pot of mashed potatoes holding hot on the stove at 120F. Time/Temperature control for safety foods shall be maintained at 135F or above. CDI: Heat adjusted on stove top and mashed potatoes reheated.
1.5
24.
3-501.19; Priority Foundation; Facility does not have written procedures for a few time held TCS food items on their make line. Time holding is being done correctly and facility is only open for 4 hours. Potentially hazardous foods that are held on time instead of temperature shall have written procedures that are prepared in advance, maintained at the facility, and available upon request by the regulatory authority. CDI: Time as a Public Health Control template provided to facility by EHS.
1.5
47.
4-501.11; Core; Rust noted on a few shelving units inside reach-in coolers around facility. equipment shall be maintained in a state of good repair.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
10.
5-205.11; Priority Foundation; Observed ice inside the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - ice removed.
0.0
15.
3-302.11; Priority; Found deer meat stored above salmon in the reach-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
38.
6-501.111; Core; Observed several small flies in the dry storage area next to the containers of flour. The premises shall be maintained free of insects, rodents, and other pests. Inform pest control about the issue.
1.0
47.
4-501.12; Core; Couple of cutting boards on the prep line have deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.
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; No PIC signature due to COVID-19 precautions.
*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. Led by Ursula Gadomski. Follow-Up: 09/27/2019
*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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Sanitizer must be at least 200ppm(quat). Sanitizer was less than 200ppm during inspection.
1.5
29.
All food handlers must wear hair restraints.
1.0
34.
Do not store plates and other utensils that are not protected from contamination outside. Do not store scoop handles in dry goods. Observed scoop handle in flour.
0.5
45.
Floors in front kitchen and by back door are heavily worn and not in good repair, repair floors so that they are smooth and easily cleanable.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed mashed potatoes and lobster uncovered in the walk in cooler. Store raw meats according to final cook temperatures. Observed ground pork being stored directly beside of raw chicken.
3.0
29.
All food handlers must wear hair restraints.
1.0
32.
Children shall not be allowed in the walk in cooler because they do not understand the importance of handwashing, contamination, or cross contamination.
0.5
34.
Store utensils in such a way so that the handles are pointing out of the storage container.
0.5
45.
Floors in front kitchen and by back door are heavily worn and not in good repair, repair floors so that they are smooth and easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed sauces, vegetables,shrimp, and other foods uncovered in walk in cooler and refrigerators. Do not store food on the floor. Observed containers of bread being stored directly on the floor in the walk in cooler.
3.0
23.
When cooling foods, do not tightly wrap container. This will not allow the heat to escape the food. If foods are wrapped while cooling, poke holes in plastic so that heat can dissipate.
1.0
33.
Do not store utensils in standing water unless the water is at least 135F. Observed ice cream scoops being stored in standing water.
0.5
36.
Replace damaged gaskets on refrigeration units by cookline. Repair non working make tables. If units can not be repaired, remove from premises. Shelves are rusting in the air drying station.
0.0
39.
Do not use cups as scoops. Obsered stainless steel cups being used as scoops in foods on the make table.
0.5
45.
Floors in front kitchen and by back door are heavily worn and not in good repair, repair floors so that they are smooth and easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store all foods according to final cook temperature. Observed eggs stored with milk in walk in cooler and eggs over fuit in reach in refrigerator. Keep all foods covered in walk in cooler to prevent contamination. Observed sauces, vegetables,shrimp, and other foods uncovered in walk in cooler and refrigerators.
1.5
29.
Observed employee in prep kitchen plating desserts without wearing a hair restraint. ALL employees that handle or prepare food must wear an approved hair restraint(hat, hair net, or visor), this includes employees slicing bread at wait station.
1.0
33.
Do not store tongs on oven handles.
0.5
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack. Store utensils in such a way so that the handles are pointing out of the storage container.
0.5
45.
Floors in front kitchen and by back door are heavily worn and not in good repair, repair floors so that they are smooth and easily cleanable.
0.5
46.
Wait station needs more light, ice machine is located in this area and bread is being cut here. Dish room needs more light. A minimum of 50 foot candles is required in food or beverage prep areas, in dish/utensil washing areas and where ice is being dispensed. Need to add lights in wait station and over ice machine. Need to replace missing bulbs in dish room, only 2 bulbs are being used in a 4 bulb ballast, also repair flickering light over 3 compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Ice machine has pink mold on guard, guard cleaned during inspection.
1.5
16.
Marinara sauce in double boiler and succatash in hot hold unit were not being maintained at 135F throughout food(see temp chart for specific items and temperatures) All hot potentially hazardous foods must be maintained at 135F or greater. Be sure to stir foods so that top of foods do not cool below required temperature.
0.0
17.
On sushi make line, broccoli and other steamed vegetables were in a container sitting on tops of containers in top of unit. Heat treated vegetables are considered potentially hazardous and must be maintained at 45F or less. Make sure to keep potentially hazardous foods down in make line top so that temperatures can be maintained. Vegetables were put into bottom of cooler to re-cool quickly.
0.0
26.
Found single use container in sugar being used to dispense dry goods, dry goods should be dispensed with scoop or cup with handle. Need to touch up labels on some containers, they are faded.
0.0
27.
Oysters on the half shell found in bottom of sushi cooler without tags. If oysters are separarted from their original container, tags must be kept in each container that hold the oysters. Request duplicate tags from distrubutor if neccesary.
0.0
29.
Observed employee in prep kitchen plating desserts without wearing a hair restraint. ALL employees that handle or prepare food must wear an approved hair restraint(hat, hair net, or visor), this includes employees slicing bread at wait station.
1.0
35.
Observed multiple single-use containers on dry rack that had been cleaned for re-use. Do not re-use single-use containers.
0.0
36.
Replace torn gaskets on saute line cooler and on low boy freezer by cook line. Repair or replace handle on saute line cooler. In prep kitchen, need to recaulk between sinks and splash guard. Recaulk behind handsinks throughout facility. In coolers, some shelves are starting to wear, may need to be replaced soon. Bottom of keg cooler has been partially repaired, but there is still some rust exposed at the ends and below the doors on the fronts of the coolers.
0.5
40.
Additional cleaning needed throughout front kitchen, prep kitchen and rest of prep areas on shelving and other surfaces non-food contact surfaces. Clean tops and sides of equipment. In prep kitchen, coolers that are not being used need to be cleaned; all equipment in kitchen or prep areas must be clean, even if they are not in use. Clean around top of ice cream freezer.
0.5
45.
Floors in front kitchen and by back door are heavily worn and not in good repair, repair floors so that they are smooth and easily cleanable. Caulking in walk-in cooler ceiling is rough and/or missing, recaulk joints in walk-in cooler ceiling. Around doorway to walk-in freezer, seal appears to be old or damaged and there is some water/condensation forming here and dripping, repair this area. Clean ceilings outside dish room.
0.5
46.
Wait station needs more light, ice machine is located in this area and bread is being cut here. Dish room needs more light. A minimum of 50 foot candles is required in food or beverage prep areas, in dish/utensil washing areas and where ice is being dispensed. Need to add lights in wait station and over ice machine. Need to replace missing bulbs in dish room, only 2 bulbs are being used in a 4 bulb ballast, also repair flickering light over 3 compartment sink. Replace blown bulb in bar over ice bin and in prep kitchen hood. Fan unit and cover in walk-in cooler are very dirty, clean.
1.0
47.
In dry storage room and in private room bar, storage is too close to the floor or on the floor. All storage is required to be a minimum of 6" above the floor if easily moveable or 12" if stationary for cleaning purposes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In prep kitchen, cook top is directly next to a prep sink, there is potential for contamination of food on cook top from splash at the prep sink, provide splash guard between prep sink and cook top.
Beurre blanc sauce being held off temperature. Need to prove that sauce is non-potentially hazardous, either by laboratory testing or use of pH meter. Facility purchased pH meter, but does not have distilled water or calibration buffers. pH of food must be 4.6 or less to constitute a non-potentially hazardous food. ***Follow up on pH meter and pH of beurre blanc sauce on 7/7/10.***
In walk-in freezer, grits and grains were on rack next to raw fish. Need more separation between raw fish and dry goods. Juice bottle holders cannot be stored in ice bins that are holding ice for drinks, there is potential for contamination of the ice, also ice bins must have lids in place when not in use so that ice is protected. Follow up for ice bins on 7/21/09.
1.5
11.
Ice machine has pink mold on guard. Sanitizer dispenser not dispensing sanitizer solution at 3 compartment sink. Have dispenser serviced. Using bleach solution in 3rd compartment for sanitizing until dispenser is operating properly. Soda nozzles and holders at bar need to be cleaned.
1.5
16.
Okra mixture being held at 130-150F. All hot potentially hazardous foods must be held at 135F or greater throughout product.
0.0
17.
Butter behind far left make line was being held at 60F. Butter is a potentially hazardous food product and must be held at 45F or below at all times.
2.0
26.
All dry goods, once opened, must be stored in a sealed bag or container. Container must be labeled with its contents. Also keep handle up in dry food products. Spices and other dry goods being stored in single service containers need to be protected while being stored, need lid or adequate cover for containers.
0.5
29.
Observed employee behind bar cutting fruit without hair restraint. Hair restraints are required in all food prep/cooking areas.
0.5
34.
Clean utensils being stored in containers that have food debris and were not clean. If using containers for utensil or equipment storage, make sure containers are kept clean. After cleaning cutting boards and underneath, need to let surface and board thoroughly air dry prior to use or storage.
0.5
36.
On cook top, spoon in hot water had duct tape on handle. Duct tape is not easily cleanable, remove and do not use tape on utensils. Found metal containers that were damaged and need to be replaced. Juice container holders are damaged and peeling, replace holders. Wine cooler has condensation or leak and has rust in bottom, repair cooler so that there is not leak or condensation and remove rust. Bottom of keg cooler is rusty and needs to be repaired. Handles on keg cooler are not in good repair, repair or replace handles. Replace torn gasket on main line cooler.
0.5
40.
Thoroughly cleaning needed throughout front kitchen, prep kitchen and rest of prep areas on shelving and other surfaces. Clean tops of equipment. In prep kitchen, coolers that are not being used need to be cleaned, coolers have mildew and are dirty. All equipment in kitchen or prep areas must be clean, even if they are not in use. Clean top and inside of reach in cooler in prep kitchen. Clean top of ice cream freezer.
0.5
46.
Ice bins, 3 compartment sink, and prep areas in bar and at wait station do not have enough light. A minimum of 50 foot candles is required in ALL prep areas and utensil washing areas. Bathrooms need more lighting. Minimum of 10 foot candles required in storage and bathrooms.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Butter sauce and chuttney being held at room temperature. These items could not be determined as potentially hazardous or not during the inspection. Because of process or ingredients, these items could be potentially hazardous and must be either pH meter tested or state lab certified to have a pH of 4.56 or less. Until documentation can be provided, these foods must either be held hot(135F or greater) or held cold(45F or less). Follow up for pH meter or lab certification documents in 30 days. Follow up on 8/12/09 for pH meter or lab documentation. Follow-Up: 07/21/2009
COntainers of potentially hazardous cooked foods in process of cooling without lids were stored on and under wire shelves that had mold and food debris on surfaces , in walk-in refrigerator(3 cos)(food covered or relocated during inspection).
2.5
10.
Employees preparing food did not have on approved hair restraints.
0.5
11.
Chlorine sanitize cycle on dish wash machine is not operating, while in use. Use dish machine to wash and use 3 compartment utensil wash machine to sanitize, untill dish machine is repaired. SLime mold growth present on interior surfaces of ice maker bin.
2.5
17.
Remove food debris and mold growth from surfaces of shelving units in walk-in refrigerator. Replace broken door gaskets on refrigerators. Clean the interior of the fryer cabinets. Replace wire refirgerator shelves that have rust or peeling paint on surfaces. Remove food debris build-up from can opener and can opener mount. Remove food debris from upper arm mount of mixer body. Replace french fry cutter( due to amount of peeling paint and corrosion). Repair leaks in dish wash machine. Replace plastic wrap drain stoppers with approved washable stoppers, in bar utensil wash sink. Keg cooler is not draining, pooled liquids are on interior, rust and corrosion makes cleaning the interior of this unit difficult.
2.0
29.
Increase light to at least 50fc over all food prep, ice scooping, cooking, utensil washing surfaces.
0.5
General Comments
Floor of lower level food prep/cook room needs repair to make smooth, non-absorbant, easily cleanable. Inspector will return to check function of dishwash machine and cleaning of ice machine on 11-21-2007. Follow-Up: 11/21/2007
Employees preparing food did not use approved hair restraints.
0.5
11.
Slime mold present in the ice maker bin.
2.5
14.
Linen being used as food contact surface. Linen is not an approved food contact surface. (Exception is for cooked bread). Food contact surfaces that will be washed/rinsed/sanitized must be smooth, non-absorbant, easily cleanable.
1.0
21.
Hand drying towells not provided at 2 handwash sinks in bar area.
1.0
29.
Numerous areas of facility do not meet minimum lighting requirement of : At least 50 foot candles over all food prep, cooking, ice scooping, utensil washing surfaces. At least 10 foot candles everywhere else (dining room/restrooms cand be on a dimmer switch).
1.0
General Comments
Store all toxic substances and sanitizers below or away from food prep surfaces, stored food, clean utensils.
BE SURE CONTAINERS OF NOODLES ETC ARE DOWN IN CONTAINERS WITH ICE AS HIGH AS THE PRODUCT OR KEEP IN THE REFRIGERATOR.
2.5
7.
LABEL ALL DRY GOODS CONTAINERS. USE SCOOPS NOT BUCKETS OR BOWLS TO DIP FLOUR.
1.0
11.
THOROUGHLY CLEAN THE DRINK SPOUTS IN THE WAITRESS STATION. CLEAN THE INSIDE OF THE ICE MACHINES. NEED TO CLEAN KNIVES AND THE POTATO PEELER.
2.5
15.
DO NOT STORE UTENSILS IN WATER. STORE DIPPERS ETC ON A CLEAN SURFACE OR IN THE PRODUCT OR IN A PROPERLY OPERATING DIPPER WELL. OR IN A PAN AT 140'F AND HOTTER WATER.
1.5
17.
THOROUGHLY CLEAN EQUIPMENT REPLACE BADLY TORN GASKETS. FIX DOOR ON REFRIGERATOR IN UP STAIRS KITCHEN.
1.0
28.
CLEAN FLOOR UNDER SHELF NEAR DISH ROOM. FLOOR DAMAGE AT COOKS LINE.
ONCE FOOD HAS BEEN COOKED TO THE PROPER TEMPERATURE, KEEP FOOD HOT AT 140F OR QUICKLY COOL FOOD AND STORE IT COLD AT 45F OR COLDER. ALSO STORE SHRIMP AT SUSHI BAR SO IT WILL STAY COLD. DO NOT LEAVE FOOD SUCH AS COOKED POTATOES SETTING OUT AT ROOM TEMPERATURE. BE SURE THAT POTENTIALLY HAZARDOUS SAUCE AND SOUPS ARE PROPERLY STORED HOT OR COLD.
2.5
5.
EACH REFRIGERATOR WITH POTENTIALLY HAZARDOUS FOOD SUCH AS MILK, MUST HAVE A THERMOMETERS.
1.5
7.
PUT DRY GOODS IN CONTAINERS WITH A LID AND LABEL CONTAINER.
1.0
10.
HATS, HAIR NETS, OR WRAPAROUND VISORS REQUIRED.
0.5
11.
THE DISH MACHINE IS NOT SANITIZING. CLEAN THE BAR GUNS AND HOLDERS.
2.5
17.
REPLACE TORN GASKETS AND CLEAN INSIDE REFRIGERATORS. ALSO CLEAN SHELVING BELOW NETTING. THOROUGHLY CLEAN EXPERIMENT. REPLACE DAMAGED WOODEN CUTTING BOARD ON REFRIGERATOR AT COOKING STATION IN KITCHEN.
