4-703.11; Priority; Utensil surface temperature was only able to reach 154F after the hot water cycle of the dish machine. CDI: Machine was converted to a low temp, chlorine cycle during the inspection until the hot water cycle can be serviced...Dishes shall be sanitized in hot water mechanical operations by being cycled through equipment that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator.
0.0
19.
3-403.11; Priority; Pans of mashed potatoes in the steam table and the Alto-Sham cabinet measured 100-118F. PIC said they were being reheated but had been in the process for over an hour & 30 minutes. CDI: Potatoes were placed in the microwave to heat all parts to 165F+ before the 2 hour mark...TCS foods cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach 165F within 2 hours.
0.0
21.
3-501.16(A)(1) ; Priority; Queso prepared earlier located in the steam table and the Alto-Sham cabinet measured 111-140F. CDI: Queso (and some chili) were reheated on the stove to 190F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food being held on & under ice on the line measured up to 46F in certain parts of the food. Bags of wings in the front half of a pan in the cooler drawer opposite the fryer measured up to 56F. CDI: Pans of easy to cool foods were placed further into ice to cool. Pan of wings was voluntarily discarded. Improvement from last inspection. See general comment section for Risk Control Plan...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
49.
4-601.11(B) and (C); Core; The gaskets of the cooler drawers on the line are collecting residue. The crates and some of the shelves in main walk-in cooler are collecting residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
51.
5-202.13; Priority; The spray hose at the 3 comp sink hangs too low and was left unattended without being placed back onto the hanger. CDI: Hose was hung onto the hanger. Education given on air gaps for these spray hoses...An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
0.0
55.
6-501.11; Core; There is damaged floor tiling in the kitchen cook line. The main walk-in cooler has gaps along the ceiling that are allowing water to drip...Physical facilities shall be maintained in good repair.
0.5
55.
6-501.12; Core; The floor and walls under/behind equipment on the cook line are soiled. The vents above the prep area have light dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Due to the repeat violations of #22, cold holding of TCS foods at 41F or below, a risk control plan shall be implemented for the next two weeks. The facility has a line check that they have begun performing that includes checks for cold holding, hot holding, & reheating. This check is performed twice a day, once at 1030 and once at 1600, every day. The log for this check shall be sent to the REHS until at least 08.02.2024. Methods discussed for improvement include: a larger amount of ice surrounding the pans, cooling all product in the walk-in prior to placing it on ice, not overfilling these pans, and placing food further back inside of the refrigerated drawers. If improvement is not seen, then additional measures may need to be implemented such as replacing this ice rail system with actual cold-holding units that can maintain food in a properly chilled ambient environment.
6-301.11; Priority Foundation - No soap was available in employees' bathroom off kitchen...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink.
1.0
16.
4-601.11 (A); Priority Foundation - A few food containers were soiled but stored as clean and a few were stacked with old sticky residues on exteriors (exterior residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be kept clean to sight and touch...CDI by placing soiled items at dish area.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods in walk-in cooler, make line top areas with ice and refrigerated drawers were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...Maintain cold TCS* foods at 41F or less or use TPHC...Not corrected during inspection.
3.0
23.
3-501.18; Priority - Cheese with tomato salsa had dates of 12-20 and 12-26 and containers of beans had dates more than 7 days of go...Refrigerated RTE TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding these foods
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared yesterday had no dates (potatoes, brisket, etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
28.
7-201.11; Priority - Bottle of degreaser was hanging on rack near canned foods, and large jugs of chemicals were stored near/above box of disposable cups...Chemicals shall be stored to prevent contamination of food, clean equipment/utensils and disposable food/beverage containers...CDI by properly storing chemicals.
0.0
33.
3-501.15; Core - Ribs were cooling in tightly plastic wrapped tray in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by placing ribs in walk-in freezer and uncovering for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Main walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding of TCS* foods shall be sufficient in number and capacity to maintain proper temperatures of 41F or less...Lower air temperature of cooler or provide whatever necessary maintenance to maintain cold TCS* foods at 41F or less...Not corrected during inspection.
0.0
36.
4-204-112; Core - No accurate thermometers were in hot holding cabinet, refrigerated drawers under iced products, and in upright refrigerator with broken exterior digital display...Mechanical refrigerators or hot food storage unit shall have thermometers on exterior or inside to measure air temperature. Thermometers shall be located in warmest part of refrigerator and coolest part of hot holding cabinet...Provide required thermometers in units above.
0.5
37.
3-302.12; Core - Some bottles/containers of sauces, dressings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - A few wiping cloth buckets had cloths hanging over top rims of buckets, and one bucket had less than 200 ppm quaternary ammonium sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and beverage glasses were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate clean containers/glasses so they completely air dry before stacking. NOTE: Stacks of plates on top shelves above food prep lines are to be covered or inverted when not in use (especially at end of day when they are not being used).
0.5
48.
4-204.115; Priority Foundation - Thermometers on dishwashing machine were not functioning (not moving during cycles) to show wash and sanitize rinse temperatures...Warewashing machine shall be equipped with a temperature measuring device that indicates temperature of the water for wash and final rinse water temperatures...CDI by informing PIC of requirement. Contact dishwashing machine company to repair/provide maintenance for thermometers on machine so they work properly according to machine's manufacturer's data plate.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled metal cabinets/shelves, dunnage/speed racks, push carts, #10 can storage rack, dishwashing area counters/shelves, interior bottoms of refrigerated drawers under cooking lines...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - Employee bathroom off kitchen had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can for this bathroom.
0.0
53.
6-202.14; Core - Employee bathroom off kitchen had no self-closing device...Toilet rooms located on premises shall be provided with tight-fitting and self-closing door...Provide self-closing device for toilet room door.
0.0
54.
5-501.111; Core - Trash dumpster had cracked top lids...Trash and recycling receptacles shall be kept in good repair...Contact trash company to replace dumpster with one that has intact top lids.
0.0
55.
6-501.11; Core - Many holes were in kitchen walls (including kitchen bathroom), and some grout was missing between floor tiles. Walk-in freezer door had damaged edge surfaces and ice build-up. Metal plate on walk-in cooler door was loose and had cracks around it...Physical facilities shall be kept in good repair...Seal wall holes, replace missing tile grout, repair damaged door so door closes completely with no air leaks (which allow warm air to enter and accumulate on door).
0.5
55.
6-501.12; Core - Observed soiled flooring under cabinets/equipment, sides/edges of kitchen bathroom door, some drain pipes below sinks, and vent hood above dishwashing machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods; Other temperatures taken: Provolone cheese/refrig drawer: 38-41F; Cut lettuce/refrig drawer: 44-45F; Cooked ribs/refrig drawer: 38F; Hot water sanitizing rinse water/dish machine rack: 165F...Verification visit will be made on Friday, 1/5/2024 to evaluate completion of Items #22 and #33 (Section 4-301.11) on this report...DISCUSSION: Ensure drain lines for food prep sinks do not extend down into floor waste water pipes. There must be an approved air gap between prep sink drain lines and waste drains below. Ice machine water supply line must have a visible double check valve on water supply line. Follow-Up: 01/05/2024
2-401.11; Core - A few covered employees' beverages were on food prep table (not near exposed food)...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by discarding beverages.
0.0
16.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at dish rack (maximum registering plates and thermometer did not reach 160F after running dishwasher through many wash, rinse, sanitizing cycles)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by running dishes/utensils through dish machine and sanitizing at 3-compartment sink.
1.5
16.
4-601.11 (A); Priority Foundation - Observed many clean stacked food containers with old sticky residues on exteriors (exterior residues can adhere to interiors of containers stacked on top)...Food contact surfaces shall be kept clean to sight and touch...CDI by placing soiled items at dish area.
0.0
21.
3-501.16(A)(1); Priority - Some hot TCS* foods were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire food until served or time as a public health control (TPHC) can be used...CDI by voluntarily discarding foods out of temperature. Also discussed TPHC procedure and form with PIC (provided).
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire food or time as a public health control can be used...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.
1.5
28.
7-102.11; Priority Foundation - Sanitizer wiping cloth buckets were not labeled as "sanitizer", "sani bucket" or "quat"...Containers of chemicals and sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer buckets.
0.0
33.
3-501.15; Priority Foundation - Individual plastic bags of cooling rice, some 5 inches in diameter, were piled in container with 8-10 inch food depth. Three tightly covered containers of mashed potatoes were cooling in walk-in cooler with very little space between them to cool properly...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods or voluntarily discarding food.
0.5
37.
3-302.12; Core - Some containers of dry foods and bottles of sauces, etc. were not labeled with their contents...Properly label food containers to denote contents...Label containers/bottles of foods as stated above.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups were uncovered/unprotected...Single service disposable food/beverage containers shall be protected from contamination...Store disposable cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-501.11; Core - One refrigerated drawer was damaged and had torn gaskets...Equipment components such as doors, seals, and hinges shall be kept intact and tight...Repair/replace damaged drawers and gaskets.
0.0
47.
4-101.19; Core - Cardboard was lining some storage shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be constructed of nonabsorbent and smooth materials...Remove carboard from storage shelves.
0.5
47.
4-205.10; Core - At soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactive device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled undersides of solid metal shelves, some storage shelves, dunnage racks, push carts, #10 can storage rack...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - No cold water was available at handsink at end of food prep line. Many holes were in walls, and some grout was missing between floor tiles...Physical facilities shall be kept in good repair...Provide cold running water at handsink, seal wall holes, and replace tile grout.
0.5
55.
6-501.12; Core - Many kitchen ceiling vent grates and adjacent ceiling tiles were dusty and soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Raw beef/walk-in cooler: 41; Mashed potatoes/hot holding cabinet: 165F; Chili/hot holding cabinet: 154F; Hot water/3-comp sink faucet: 120F...DISCUSSION: Ice machine water supply line does not appear to have a double check valve. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (Section 5-203.14 from NC Food Code Manual) If ice machine water supply line does not have a double check valve, it must be installed.
3-501.16 (A)(2) and (B); Priority; Chicken wings in the lower, right drawer of the cooler in front of the fry station measured between 39-45F. A pan of pico de gallo not deep enough in ice on the line measured 44F at the top. A container of salsa not deep enough in ice at the server line measured 46F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Pico placed deeper into the ice. Salsa and bags of wings above 41F were voluntarily discarded.
1.5
47.
4-202.16; Core; The bag-in-box rack that's also holding the ice buckets near the ice machine has absorbent shelving. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Replace these shelves.
0.0
47.
4-501.11; Core; The walk-in freezer door has ice buildup and the threshold is not flush to the ground. 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
51.
5-205.15; Core; The water at the sink at the end of the line is turned off. The PIC said an order has been placed and the plumber will be by to visit soon. The plumbing system and fixtures shall be maintained in good repair.
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
3-501.16 (A)(2) and (B); Priority; Small containers of freshly cut fruit measured between 40-70F at the expo ice bath. Cut watermelon at the bar measured 44-59F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items were placed on time as a public health control and set to discard at 1430.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean underneath a prep table were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
51.
5-202.13; Priority; The hanging spray hoses in the dish area at both sinks were left hanging below the flood rim of each sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI: Hoses were hung onto the hooks.
0.0
55.
6-501.11; Core; The floor in front of the new coolers at the bar isn't level and has created a dip that is collecting water. Other spots appear to be slightly damaged and are also collecting water. Physical facilities shall be maintained in good repair. PIC said the floor is going to be serviced since the new coolers were recently installed. Ensure the area becomes smooth and easily cleanable.
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 Report e-mailed to PIC: kbarnes@carolinaalehouse.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
6-301.14; Core; There was no handwashing sign at the handwashing sink built into the end of the hot line. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: A sign was provided.
0.0
10.
6-301.11; Priority Foundation; No soap was available for the handwashing sink built into the end of the hot line. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
1.0
16.
4-602.11; Core; The least used beverage gun had slight residue building up underneath the nozzle cap. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Other nozzles were fine. Ensure all nozzles are cleaned at a regular frequency.
0.0
19.
3-403.11; Priority; Two 3rd pans of rice in the CVAP measured 135-139 after being reheated for a little under an hour during the inspection and, according to the chef, a little under 1 hour prior to the inspection. TCS foods cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach 165F within 2 hours. CDI: Rice was rapidly heated to 165F using the steam well before the 2nd hour.
1.5
49.
4-601.11(B) and (C); Core; The chef base coolers on the line have residue building up on the surface beneath the gaskets. The expo reach-in cooler and the reach-in freezer on the line have debris collecting in them. The freezers holding chilled pitchers have frost buildup at the bar. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
55.
6-501.11; Core; The floor in front of the new coolers at the bar isn't level and has created a dip that is collecting water. Other spots appear to be slightly damaged and are also collecting water. Physical facilities shall be maintained in good repair. PIC said the floor is going to be serviced since the new coolers were recently installed. Ensure the area becomes smooth and easily cleanable.
0.0
55.
6-501.12; Core; The floor/corner of the bar underneath the ice wells is soiled with a buildup of residue and debris. The ceiling vents/tiles above the prep area are collecting dust. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.16 (A)(2) and (B); Priority; Small containers of salsa and freshly cut fruit measured between 40-47F at the expo ice bath. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Containers were placed deeper into the ice and water was added to the bath to facilitate cooling.
0.0
33.
3-501.15; Priority Foundation; One large container of chili, that began cooling at the beginning of the inspection, was in an ice bath but was not being stirred so portions of the chili were cooling slower/faster than others. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, ice as an ingredient, and containers should be loosely covered. CDI: Stirring of the chili was began to facilitate cooling.
0.5
49.
4-601.11(B) and (C); Core; An unused drawer cooler on the line was heavily soiled with residue and food debris. The expo reach-in cooler and the dry storage near the office was slightly soiled with residue on the racks. The freezer holding chilled pitchers had frost buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas mentioned.
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 Report and updated Employee Health policy e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
Dishwashing machine took a considerable amount of cycles before reaching 165F wash. Consider having dishwashing machine serviced to reach an appropriate temperature more quickly.
*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. Michael Robinson (919)239-3334
*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: 01/19/2018
*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: 08/25/2017
*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.
When filling up cold prep line, use deep pans to ensure that food comes into contact with ice bath. Gave updated Employee Health Policy and Foodborne Illness Sign.
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.
Observed worker touch bread buns, cheese and lettuce (ready-to-eat foods) with bare hands. To prevent contamination of ready-to-eat food, minimize bare hand contact with these foods by using gloves, deli paper, tongs, spoons, scoops, etc. to handle them.
0.0
10.
Found large amount of ice on food packages/boxes in walk-in freezer. Remove ice from these foods and do not store food packages under dripping condensation lines. Until leaks can be fixed, put pans or containers under leaks to catch dripping ice...Found large amount of condensation water in refrigerated drawer pans with plastic bagged food. Remove these food packages from wet pans.
1.5
11.
Quaternary ammonium sanitizer (QA) concentration in sanitizer bottle was greater than 400 ppm (test strip turned blue). Concentration of QA sanitizer shall be at least 200 ppm but should not exceed 400 ppm...Found several soiled food containers, lids, and robot coupe parts being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
17.
Found many incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less at all times (unless in the cooling or active preparation process).
4.0
21.
Hot water at 3-compartment sink in kitchen was at 138F (it fluctuated up and down significantly at one of the two faucets). Maintain hot water at this sink at 140F or above at all times during operation (hot water sanitizing is used in dishwasher).
0.0
23.
Found cooked rigatoni pasta at 55-60F in small pre-portioned bags piled in refrigerated drawers (pasta had been cooked about 5 hours ago). Completely cool down cooked pasta in walk-in cooler to 45F or less (or in ice-water bath) before putting it in refrigerated drawer in small bags. Warm pasta will not cool down quickly when it is in pre-portioned bags and piled together 3 packages deep.
1.0
25.
Thermometer was not visible in refrigerated drawers under cooking line. Maintain a conspicuous thermometer accurate to plus or minus 3 degrees F. Air temperature of unit shall be 45F or less.
0.0
26.
Found several unlabeled containers of breadings and other dry foods. Also found a few opened bags of dry foods (corn starch, cookies, etc.). Once containers or packages of food are opened, store leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
35.
Found unprotected stacks of styrofoam cups. These cups shall be kept in approved dispenser or keep in their original sleeves with plastic pulled up to rims of top cups on stacks...Keep coffee filters in their original bags or in covered clean container...Found several bags of disposable cups, lids and napkins in water in cupboard under west beverage station area. Discard contaminated cups, lids and napkins and remove water from these areas.
0.5
36.
Discard cracked/damaged food containers, bus tubs, lids, oval serving trays, and robot coupe clean plastic piece and replace as necessary...Properly wrap (insulate) the unwrapped copper piping in produce cooler and in beer cooler...On west side of restaurant, soda dispensing machine dispenses soda when ice bin lid is open. Re-activate the device on ice bin lid so that soda does not dispense when lid is open...After cleaning thoroughly, replace the missing or damaged caulk in counter cracks at main make line areas...Replace the damaged caulk in ventilation hood areas...Replace/repair the damaged handles on refrigerated drawers...Repair the condensation leaks in refrigerated drawers (which is causing condensation to accumulate in food pans)...Replace the damaged, mildewed or missing caulk behind sinks, by splash guards and behind dishwashing areas...Re-solder the cracks in corners of rinse sink to right of dishwashing machine...Replace the cracked/damaged trash cans in kitchen...Repair the condensation leaks in walk-in freezer which is causing ice to accumulate on food below.
0.5
39.
In back storage room, found unapproved racks being used to elevate oil containers. Use racks or shelving that meets the standards of the NSF or equivalent to elevate oil 6 to 12 inches above the floor.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food prep tables, counters, dishwasher areas--undersides of food pass-thru areas at main food prep line--undersides/backsides of equipment door handles--exteriors of electric food slicer--undersides of floor mixer--pipes and hoses under equipment in kitchen and bar areas--shelving and dunnage racks in beer cooler, produce cooler and some dry storage areas.
0.5
45.
Replace the missing grout between floor tiles throughout kitchen...Seal the opening between door and metal panel on walk-in freezer door...Repair the damaged wall sheetrock between food make line top areas so wall surfaces are easy to clean...Clean the soiled floors and drains throughout facility (under equipment, etc.)...In bathrooms, replace the damaged or missing caulking at bases of toilets.
0.5
46.
Lighting behind bar is very dim above 3-compartment sink and ice dispensing areas. Provide at least 50 ft-candles of shielded light above these areas. Ensure lights are on at all times during operation...Lighting is also very dim above ice bins on wait station side (where customers and employees` walk by) and in west beverage/wait station area. Provide at least 50 ft-candles of shielded light over these areas...Clean the soiled/dusty coils on refrigeration units...Clean the soiled ventilation hood above dishwashing machine and the dusty holes in vent hood above cooking line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed food workers handle raw chicken and raw hamburger patties with gloved hands, discard them and proceeded to put on clean gloves without first washing hands. Also observed dishwasher person handle soiled items in dishwasher area with gloved hands and then proceeded to handle clean dishes and utensils without first washing hands...After handling raw meats, chicken and soiled dishes with gloved hands, gloves must be discarded and hands must be washed before putting on new clean gloves.
2.0
4.
Observed worker touch bread buns and other sandwich ingredients (ready-to-eat foods) with bare hands. To prevent contamination of food and minimize bare hand contact with foods, use items such as gloves, deli paper, tongs, spoons, scoops, etc. to handle ready-to-eat foods.
0.0
10.
Found open ice bins with exposed ice by bar and behind bar. When ice is not being dispensed, it shall be kept covered to prevent contamination of ice.
0.0
11.
Observed several spray bottles with quaternary ammonium sanitizer (QA) concentration of less than 200 ppm. Concentration of QA sanitizer shall be at least 200 ppm but should not exceed 400 ppm...Hot water sanitizing rinse in dishwasher did not exceed 148-150F at the dish rack (using maximum registering thermometer) and thermolabels used on dishes did not turn black after several complete cycles. Hot water shall be at least 160F at the rack (at least 180F final rinse temperature on dishwasher thermometer). (NOTE: Dishwasher technician fixed dishwasher final hot water rinse during inspection)
1.5
14.
Observed chicken tortilla soup at 54-55F after 4+ hours (supposedly cooling from room temperature). Foods prepared at room temperature shall be cooled from room temperature to 45F or less within 4 hours.
2.0
17.
Found numerous incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less at all times (unless in the cooling process).
2.0
19.
Found a few unlabeled spray bottles. Properly label these bottles to denote contents.
0.0
23.
In walk-in cooler found cooling container of tortilla soup with 15+ inch food depth. When cooling hot potentially hazardous foods, use ice-water baths with ice-water up to level of food in containers. Use cooling ice paddles in center of liquid food where possible. Stir food frequently. Remember food must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours...When cooling prepared foods from room temperature, they shall cool from room temperature to 45F or less within 4 hours...When food is cooled in walk-in cooler, use shallow containers (2 to 4 inch depth) and only partially cover containers of cooling foods or completely uncover them as long as there is no possibility of overhead contamination...Use calibrated thermometer to check temperatures of cooling foods. Once food has been completely cooled to 45F or less, it may be tightly covered.
1.0
27.
Found a few unlabeled containers of dry foods. Also found a few opened bags of dry foods (brown sugar, etc.). Once containers or packages of food are opened, store leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.0
36.
Discard cracked/damaged food containers and lids and replace as necessary...Replace rusty shelving in dishwashing area with ones that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Properly wrap (insulate) the unwrapped copper piping in produce cooler and in beer cooler...Properly repair the far left refrigerated drawer unit (under cooling line) to maintain an air temperature of 45F or less. In the meantime, do not store foods in this unit until it is properly repaired...On west side of restaurant, soda dispensing machine dispenses soda when ice bin lid is open. Re-activate the device on ice bin lid so that soda does not dispense when lid is open...Replace damaged/torn door gasket on main walk-in cooler.
0.5
38.
Dishwasher was not properly sanitizing today (final rinse temperature was 148-150F as determined by maximum registering thermometer at the rack). Dishwasher shall be repaired properly to properly sanitize. Also, ensure thermometers on machine are properly operating to accurately reflect wash and final hot water rinse temperatures as required on dishwasher operating panel...No sanitizer test strips were available to check QA sanitizer in spray bottles. Provide test strips or kits for this purpose (concentration shall be 200-400 ppm).
0.5
39.
In back storage room, found unapproved racks being used to elevate oil containers. Use racks or shelving that meets the standards of the NSF or equivalent to elevate oil 6 to 12 inches above the floor.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food prep tables, counters, dishwasher areas--undersides of food pass-thru areas at main food prep line--undersides/backsides of equipment door handles--refrigerator door hinges--undersides of floor mixer.
0.5
43.
Clean the soiled undersides of urinal fixtures in men`s bathroom.
0.0
45.
Replace the missing grout between floor tiles...Repair the damaged wall baseboard coving in main walk-in cooler so there are notcracks and gaps and so coving is properly sealed to wall (to provide smooth and cleanable surfaces)...Replace the missing ceiling tiles in kitchen.
0.0
46.
Lighting behind bar is very dim above 3-compartment sink and ice dispensing areas. Provide at least 50 ft-candles of shielded light above these areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Observed worker use gloved hand to handle raw chicken. To minimize contamination of gloved hands, use tongs or other means to handle raw chicken instead of directly touching chicken with gloved hands...COMMENT: Ensure that workers are informed that sink at far end of food make line is to be used for handwashing purposes...TODAY, noted that no sanitizer is available at 3-compartment sink to dispense into sink when needed. Provide and maintain an approved sanitizer at this sink at all times (bleach may be used if desired--if used, mixture of bleach-water shall provide a concentration of 50-200 ppm chlorine)...Sanitizer for wiping rags and for sanitizing food contact surfaces should not be obtained from the mop sink/can wash area.
Observed food worker handle raw chicken with gloved hands and then touched scoop handle and fryer basket handle with same gloved hand that handled raw chicken. A short time later another worker handled the same fryer basket handle that was contaminated with raw chicken. After contaminating gloves with raw chicken or other raw meat, gloves must be discarded and hands must be washed before putting on new gloves.
2.0
4.
Observed worker use gloved hand to handle raw chicken tenders. To minimize contamination of gloved hands, use tongs or other means to handle raw chicken instead of directly touching chicken.
0.0
10.
Remove accumulation of ice from food packages/boxes in walk-in freezer. Until leaks are fixed, place pans under dripping ice to prevent contamination of food packages.
0.0
11.
Found a little food debris on electric slicer and on some food containers in storage. Thoroughly clean and sanitize these items before storing them.
0.0
16.
Found mashed potatoes at 118-130F at make line steam table. They shall be reheated to 165F or above and then maintained at 135F or above in steam table.
2.0
17.
Raw cut tomatoes at refrigerated prep top were at 57-58F. They shall be kept at 45F or below.
2.0
21.
Hot water at 3-compartment sink in dishwasher area went up to 146F and then slowly went down to 118F. After about 30 minutes, hot water was re-checked and it went up to 136F and slowly went down again. Hot water at this sink must be a minimum of 140F at all times during operation.
0.0
23.
In walk-in cooler, found covered deep containers (12-18 inches deep) of hot minestrone soup and habanero sauce. When cooling hot potentially hazardous foods, use ice-water baths with ice-water up to level of food in containers. Use cooling paddles in center of liquid food where possible. Stir food frequently. Remember food must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours...When cooled in walk-in cooler, use shallow containers (2 to 4 inch depth) and only partially cover containers of cooling foods or completely uncover them as long as there is no possibility of overhead contamination...Use calibrated thermometer to check temperatures of cooling foods. Once food has been completely cooled to 45F or less, it may be tightly covered.
1.0
25.
No thermometer was available in some refrigerated drawer areas. Maintain a thermometer accurate to plus or minus 3 degrees F in these drawers.
0.0
26.
Found a few open bags of chicken breading and other dry food. Once opened, store extra dry food in labeled containers with tight-fitting lids OR in zip-lock type bags (for small quantities).
0.0
33.
Found one ice cream scoop stored in standing water at 74F. Store food dispensing utensils in the food with handle extended out of food OR in hot water at 135F or above OR dry and on a clean surface.
0.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them...Observed a worker drying food containers with cloth towel. Allow containers to air dry--do not towel dry...Do not store plate or plastic container (without handle) in food breadings. To properly dispense these foods, use scoops with extended handles.
0.5
36.
Discard cracked/damaged and burned food containers, bus tubs and utensils and replace as necessary...Re-surface or replace all cutting boards that have deep knife cuts and are badly stained...Replace shelving in walk-in cooler and reach-in units that are rusty and peeling and replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair leaks in walk-in freezer condenser lines so that ice does not accumulate below condenser. Remove ice from shelving below condenser.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food prep tables, counters, dishwasher areas--wire and solid metal shelving, including undersides of pass-thru areas at main food prep line--undersides of equipment door handles--
0.5
43.
Repair the leaking water faucet at handsink by dishwashing area (water continues to run when faucets are turned off). Also replace the missing caulk between this sink and adjacent splash guards...Provide soap and paper towels near handsink on far end of main food prep line so this sink is always used for handwashing. Do not store cart in front of this sink to ensure it is always easily accessible. Ensure this sink has cold running water (along with hot water)...Replace the worn toilet seat in employees` bathroom...Clean the soiled handwashing sinks throughout the facility...Remount the broken toilet paper dispenser that is hanging on wall in one men`s bathroom toilet stall.
1.0
44.
Replace cracked/damaged trash cans in facility.
0.0
45.
Clean the soiled flooring under equipment and cords/cables and behind bar areas and in corners...Replace the missing grout between floor tiles.
0.5
46.
Clean the soiled ventilation hood and filters in kitchen...Lighting behind bar (with lights completely turned up) is still quite dim above 3-compartment sink and ice dispensing areas. Provide at least 50 ft-candles of shielded light above these areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Must provide certification that yellow fin tuna has been frozen properly for parasite destruction...Send certification letter to Lucy Stack at 919-743-4772.
On the cook line hamburger patties were stored above fish. On the cook line area the thermometer was stored with the onions. Foods must be cooked according to the final cook temperature of the food products. Food must be protected during storage. The violation was corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were being towel dried. Dishes must air dry.
0.5
36.
Replace the torn gaskets. The torn gaskets were replaced during the inspection.
0.0
40.
Clean the gaskets. Clean the wire rack shelves.
0.0
45.
Clean the floors and the walls near all the sinks and food prep areas. Re Grout the floors in the kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Label all the spray bottles. There was one bottle that had no label on the bottle.
0.0
25.
Keep thermometers in all cold hold units. There was one unit that no thermometer. A thermometer was placed in the unit.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
35.
Store all single service items with the food contact portion facing down. Keep all the single service knives with the food contact portion facing in the same direction.
0.5
36.
Replace all cracked and chipped dishes with dishes that are smooth and easy to clean.
0.5
40.
Clean the storage drawers and shelves.
0.5
45.
Clean the floors and walls near all the food prep areas. Re Grout the floors in the kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw hamburger was stored beside raw Philly steak with no barrier between the two products. In the walk in freezer raw hamburger meat was stored above raw steak. Food must be stored according to the final cook temp. The food was rearranged.
1.5
11.
Clean the ice machine to remove the mold and pink alge that has grown on the inside of the ice machine. Ice is considered a food and must be stored on a clean surface. The ice machine was cleaned. The violation was corrected.
1.5
34.
The ice scoop was left in seating water. Clean dishes must not be left in seating water.
0.5
36.
Replace the cracked ice scoop. The ice scoop was thrown away.
0.0
40.
Clean the gaskets. The gaskets were cleaned.
0.0
46.
Clean the vents.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the walk in cooler several containers of hamburgers were stored above steaks and beef. Food must be stored according to the final cook temperature of the food product. Food must be stored in a manner to prevent contamination and adulteration. The food was moved to the correct order.
1.5
19.
Label all the sanitizer spray bottles.
0.0
26.
Label all the dry food containers in the kitchen area.
0.5
34.
Cross stack the drink stack the drink cups at the waitress station to allow the air drying process to take place. There were several cups that were stacked wet.
0.5
35.
Do not use single service items to dispense dry foods. Single service items are only to be used once and then thrown away.
0.5
40.
Clean the storage shelves. Clean the gaskets and replace all the torn gaskets.
0.0
45.
Clean the walls and the floor near all the sinks and the food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
All tomatoes and products that contain tomatoes must be held at 45 degrees F or below.
Wings were stored above meat balls and jello. Food must according to the final cook temperature of the food product.
1.5
11.
Chlorine sanitizer must be between 50 to 100ppm the sanitizer was changed. The violation was corrected on site.
1.5
34.
All dishes to air dry. Clean cutting boards were left propped up against a dirty wall.
0.5
35.
Store single service items with the food contact portion facing down to prevent contamination of the food contact surface.
0.5
38.
Provide chlorine test kit with a color chart so that the strength of the sanitizer can be properly checked. There were only Quat sanitize test strips on hand at the time of the inspection.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Clean the floors and walls near all the sinks and food prep areas. Keep thermometers in all the cooling units. Replace all cracked and broken lexan pan lids. Clean all storage shelves.
Keep all foods covered in walk in cooler to prevent contamination.
2.5
11.
Thoroughly clean and sanitize slicer. Sanitizer must be at least 50ppm(bleach).
2.5
15.
Improper ice scoop storage. Repeat violation.
3.0
17.
Replace damagd gaskets on reach in cooler and make table.
1.0
General Comments
#9- All food handler drinks must be below food and food contact surfaces. #16- Improper single service storage(cups). #23- Keep dumpster door closed when not in use. Replace plug in dumpster. #29- Replace light shield in storage area. *Repeat violations will result in full point deductions.*
Keep all potentially hazardous cold foods 45F or below. Numerous sauces and dressings 50F-54F.
2.5
3.
Keep all items covered in refrigeration units to prevent contamination. Do not store food on the floor. Cover ice in bar area to prevent contamination. Repeat violation.
5.0
11.
Thoroughly clean and sanitize slicer.
2.5
15.
Improper ice scoop storage.
1.5
General Comments
#9- All foodhandlers drinks must be stored below food and food contact surfaces. #28- Clean walls as needed.
