4-601.11 (A); Priority Foundation; Several food containers had food debris and sticker residue on their surfaces and a produce slicer had dried-on food debris on the slicing surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dirty containers and slicer removed and placed at dishwasher for cleaning.
3.0
22.
3-501.16 (A)(2) and (B); Priority; A container of TCS dressing and shredded cheddar at the expo cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Continued improvement from previous inspection, full points not taken.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers for air drying and draining.
1.0
49.
4-601.11(B) and (C); Core; Observed debris buildup on exteriors and interior of salamander oven as well as residue buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
1.0
54.
5-501.115; Core; Observed metal shelves, wooden palette, and a broken piece of furniture stored beside a dumpster in the enclosed garbage area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove these items from storage area before next inspection.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-501.114; Priority; The chlorine sanitizing liquid concentration was only 25ppm in the dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - EcoLab technician arrived and adjusted concentration of sanitizing solution to adequate levels.
1.5
16.
4-601.11 (A); Priority Foundation; A lemon slicer had dried-on food debris on the blades. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer was removed and placed in dishwashing area for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few TCS foods stored in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less except during preparation, cooking, or cooling/reheating. CDI - Foods were moved to walk-in cooler to reach adequate temperatures. Improvement from previous inspection, full points not taken.
1.5
33.
3-501.15; Priority Foundation; Chopped lettuce was placed into drawer coolers without reaching 41F or less, and cooling lettuce was placed in tightly sealed containers in the walk-in cooler. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller/thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; or other effective methods. CDI - Container lids lifted, and recently prepared lettuce was placed in the walk-in cooler.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air drying.
0.5
49.
4-601.11(B) and (C); Core; Observed dripping grease buildup on hood over the fryer and black buildup on the fan covers in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Several food containers and utensils had dried-on food debris and sticker residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and utensils removed from storage and placed at dishwasher for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored on the left side of the salad makeline cooler, and a container of food in the fryer cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less except during preparation, cooking, or cooling/reheating. CDI - TCS foods holding above 45F voluntarily discarded, other foods moved to walk-in cooler.
3.0
33.
3-501.15; Core; Chopped leafy greens were cooling in deep, sealed containers in the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Arranged in the cooling equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Container lids propped open to allow for more effective heat transfer. REHS recommends adding holes to container walls to allow for better heat transfer.
0.5
40.
2-402.11; Core; A food employee was not wearing a hair restraint while working with food. 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 effectively to keep hair from contacting exposed food; clean equipment, utensils, and linens, etc. PIC stated that they are awaiting shipment of hair nets for employees.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for draining and air drying.
0.5
49.
4-601.11(B) and (C); Core; Observed grease buildup on the hood vents above the grill, food debris buildup inside the salamander oven, food debris in some of the cooler gaskets, and residues on some of the walk-in cooler shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-502.11; Core; The recycling dumpster is not being emptied frequently enough to prevent the buildup of excess cardboard. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors or other conditions that attract or harbor insects and rodents. Buildup of cardboard on the premises can lead to harborage of rodents, have recycling removed more frequently.
0.0
55.
6-501.12; Core; Observes dirty floors under the shelves in the walk-in cooler and dirty walls behind the grill. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
2-103.11 (O); Priority Foundation; The current employee health policy does not include the reportable illness of non-typhoidal salmonella. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC updated employee health policy, print out and have employees sign to acknowledge their responsibility.
1.0
10.
5-202.12; Core; Handwashing sinks in the bathrooms could only provide water around 85F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have handwashing sinks adjusted to provide warmer water.
0.0
16.
4-601.11 (A); Priority Foundation; Several food containers observed with dried-on food debris, stickers, and sticky residue on their surfaces. Also observed glasses in a bar cooler with food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and glasses removed and placed at dishwashing area for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various coolers holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Rice discarded voluntarily by PIC, other foods moved into freezer for cooling.
1.5
33.
3-501.15; Priority Foundation; Prepared salads and chopped tomatoes cooling in tightly-sealed containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller/thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; or other effective methods. CDI - Containers moved to walk-in cooler and lids lifted.
0.5
47.
4-502.11(A) and (C); Core; Observed discrepancy between air thermometer on exterior of walk-in cooler and temperatures taken inside the walk-in cooler. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within intended range of use. Air thermometer placed onto shelving to compare to thermometer on exterior of walk-in.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup in gaskets, on the interior of makeline cooler, and black residue buildup on walk-in cooler shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas and maintain 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
4-601.11 (A); Priority Foundation; Observed several food containers with sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning, make sure all residues are removed before storing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various coolers were not maintaining 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Food above 45F was voluntarily discarded, other foods placed into walk-in cooler. Improvement from previous inspection.
1.5
41.
3-304.14; Core; Sanitizer for wiping cloth buckets was at too low of a concentration. Cloths in-use for wiping counters and other equipment shall be: Held between uses in a chemical sanitizer solution at a concentration of at least 200ppm (150ppm for a multi-quat sanitizer) not to exceed 400ppm. CDI - Sanitizer buckets refreshed with new sanitizer.
0.5
44.
4-901.11; Core; Observed some containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. CDI - Containers separated for drying.
0.0
49.
4-601.11(B) and (C); Core; Observed some food debris buildup inside coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean cooler interiors.
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
6-301.11; Priority Foundation; Handwashing sink at bar was out of soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid powder, or bar soap. CDI - Soap was replaced.
0.0
21.
3-501.16(A)(1) ; Priority; One container of mashed potatoes was not at proper temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Potatoes were reheated on grill and replaced in hot holding unit.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in cold holding in various units were not at proper temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods above 45F were voluntarily discarded by PIC, other foods moved to freezer for rapid cooling. Multiple repeats.
3.0
33.
3-501.15; Core; Containers of chopped romaine and mixed greens cooling in tightly sealed plastic containers. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer.
0.5
39.
3-305.11; Core; Observed ice buildup on pipe and dripping onto food containers in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Address ice buildup and do not store food below it until it is fixed.
0.0
41.
3-304.14; Core; Sanitizer in wiping cloth buckets had too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the EPA registered label. Refresh sanitizer buckets.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Parasite destruction letter is from 2019, please acquire an updated parasite destruction letter. 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. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 08/13/2021
*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. No PIC signature due 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.
*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, 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, 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.
Steaks observed to be cooked to as little as 100'F & 110'F. Consumer Advisory covers an individual's request for an under-cooked steak. My concern is that a customer may not intentionally be requesting a steak (or hamburger etc) less than 155'F. Assess if cooking is being conducted to intended standards.
Help us help you! Wake County is working to add several new educational signs to the materials given out during inspections. Help us by letting us know which ones would work best in your establishment. Please complete our Food Safety Signage survey at: http://www.surveymonkey.com/s/wakefoodsignage Follow-Up: 04/19/2013
Condensation water in steak cooler dripping onto portioned food containers. No indication of water entering portioned foods, so no foods immediately discarded. Condensation/ice drip over foods in walk in freezer. Protect foods from contamination. Do not store foods under dripping condensation lines. Immediate violation CDI.
1.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed numerous dirty wares stored with clean wares. CDI.
3.0
17.
Small quantity (<2 cups) shredded cheese at greater than 45 degrees F. CDI by discarding.
0.0
34.
Numerous pans and plates found to be stacked without air drying. Air dry all wares prior to stacking for storage.
0.5
36.
Repair steak reach in cooler to not drip condensation into food storage compartment. Repair condensation drip in walk in freezer. Repairs to be verified by follow up visit on 5/10/12. Replace missing hinge covers on same unit. Replace peeling shelving in walk in cooler. Repair pipe at dirty dish rail so that water flows down pipe rather than leaking around.
0.5
40.
Exteriors of cooking and refrigeration equipment, interior of steak reach in cooler, plumbing throughout, high surfaces such as tops of equipment not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors and walls in kitchen not clean. Removable floor grate in front of ice machine not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Discontinue use of dish rack for storage of BiB cases in soda closet and replace with dunnage rack.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw shrimp stored above ready to eat foods in walk in cooler and with ready to eat foods in drawer cooler. Raw bacon stored in same pan with ready to eat ribs and above raw steak in drawer cooler. Beef steaks have no minimum cook temperature if cooked to order, and so should not be stored below any other raw meat. CDI by relocating items with higher cooking temperatures to other locations. Salmon in overfilled pan such that it brushed rim of drawer cooler frame. Do not allow foods to contact dirty surfaces or the interiors of coolers. Packaged potable water ice and wrapped food (for donation) stored on floor in freezer. Do not store foods on the floor.
1.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed numerous dirty pans stored with clean wares. CDI. Two sanitizer buckets found to have less than 150 ppm quat sanitizer. Refill on a regular basis with properly mixed sanitizer to maintain a concentration of 150-400 ppm quat.
3.0
34.
Small number of pans found to have moisture between stacked pans. Overall air drying improved over last inspection. Continue to focus on this area.
0.5
35.
Case of single use trays stored under shelving in dry storage room. Protect single use items from contamination - do not store on the floor. When correcting, ensure that no items in this or any storage room used for storage of foods or single use items are stored less than 12 inches above the floor.
0.5
36.
Replace missing front panel on prep line cooler.
0.0
40.
Exteriors of cooking and refrigeration equipment, shelving, plumbing throughout, casters of equipment throughout, high surfaces such as tops of equipment not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors and walls in kitchen not clean. Removable floor grate in front of ice machine not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Please note: violation on #11 continues to be assessed at full credit due to long term repeat violations. Several other items on this inspection are also marked as repeat violations. Strongly recommend that management focus on correcting these items to prevent loss of full credit on future inspections.
Raw shrimp stored above ready to eat foods in walk in cooler and above raw beef steak in drawer cooler. Store raw meats to not contaminate ready to eat foods. Beef steaks have no minimum cook temperature if cooked to order, and so should not be stored below any other raw meat. CDI by relocating shrimp to bottom drawer.
1.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed numerous dirty pans stored with clean wares. CDI. Lint observed on several pans stored as clean. Lint renders a pan not clean and towel drying of wares is not permitted.
3.0
26.
Two spice packets not in pestproof containers. Store in pestproof containers after opening.
0.0
34.
Allow all utensils to air dry. Plastic and metal pans wet stacked.
1.0
36.
Front edge of shelves in steak reach in cooler starting to chip and rust - replace.
0.0
40.
Exteriors of cooking and refrigeration equipment, shelving in dry storage room, speed racks, casters of equipment throughout, undersides of expo shelving not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors at freezer and walk in cooler not clean. Removable floor grate in front of ice machine not clean. Caulking between wall behind cooking equipment and hood peeling, missing in some portions, and not clean. Maintain floors, walls, ceilings clean and in good repair. Recaulk joint between wall and hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Please note: violations regarding proper warewashing and air drying are repeat violations over several inspections and continues to be assessed at full credit. Strongly recommend finding permanent corrections to these violations to prevent continued loss of full credit on future inspections.
Raw ribs stored above cooked ribs, raw fish stored above cheese in walk in cooler. Store raw meats to not contaminate ready to eat foods. Raw shrimp stored above steaks in drawer cooler. Beef steaks have no minimum cook temperature if cooked to order, and so should not be stored below any other raw meat. CDI by relocating shrimp to bottom drawer. Foods stored on floor in walk in freezer and dry storage room. Do not store foods on the floor.
1.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed numerous dirty pans stored with clean wares. CDI.
3.0
34.
Allow all utensils to air dry. Plastic and metal pans wet stacked.
1.0
40.
Exteriors of cooking equipment, shelving below grills, interior of keg cooler, shelving in dry storage room, handle/motor portion of stick mixer not clean. Maintain non-food contact surfaces clean.
0.5
43.
No handwash signage present in restrooms also used by staff. All restrooms used by employees shall have conspicuous signage instructing staff to wash hands before returning to work.
1.0
45.
Floors at cooking equipment not clean. Removable floor grate in front of ice machine not clean. Missing piece of base molding at walk in cooler. Caulking between wall behind cooking equipment and hood peeling, missing in some portions, and not clean. Maintain floors, walls, ceilings clean and in good repair. Replace missing base molding and recaulk joint between wall and hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note at request of manager: Rule .2609(d) states, in part: "beef steak shall be cooked to a temperature of 130° F (54° C) unless otherwise ordered by the immediate consumer." The clause regarding the immediate consumer is the public health justification for not storing beef steaks below any other raw meat or raw seafood. Please note that this applies only to beef steaks that have not been needle tenderized. Needle tenderized beef must, like ground beef, be cooked to a minimum internal temperature of 155 degrees F. Investigated complaint received 1/27/11. Findings noted in Complaint Manager. Please note: violations on #11 and #34 being assessed at full credit. These are repeat violations over multiple inspections, including prior inspections on which they were assessed at full credit. Strongly recommend that establishment take immediate steps to eliminate these violations in order to prevent continued loss of full credit on future inspections.
Raw trout stored above steaks in reach in cooler. Beef steaks have no minimum cook temperature if cooked to order, and so should not be stored below any other raw meat. CDI by relocating trout to adjacent drawer cooler.
1.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed numerous dirty pans stored with clean wares. Mold growth observed in ice machine and bar soda guns. Maintain these items clean. CDI.
3.0
23.
Ribs cooling on prep table after temperature has fallen below 135 degrees F. Foods shall be cooled by active and approved cooling methods once temperature falls below 135 degrees F. Best method for cooling this food would be in single layer on sheet pan in walk in cooler. Cooling methods corrected prior to violation of time/temperature requirements.
1.0
34.
Allow all utensils to air dry. Numerous utensils were wet stacked. Pans observed stored on not clean shelf under prep table near office. Store wares on clean, cleanable surface.
1.0
40.
Exteriors of cooking equipment, shelving below grills, tops of tall pieces of equipment, interior of keg cooler, hoods and stainless steel backsplash behind cooking equipment, top of dish machine, exterior of ice machine not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Certificates presented are from classes within last three years, but not hours documentation present. These certificates may be valid for bonus points on future inspections if documentation provided of at least 12 hour class. Recommend contacting instructor to obtain original certification of training hours letter and keeping letter on file with certificate.
0.0
General Comments
***Intent to Suspend issued pending documentation of current ownership structure and details of acquisition of Rare Hospitality by Darden International. Provide this documentation to jamesrsmith@wakegov.com or fax to 919-743-4772 within thirty days. Contact Thomas Jumalon at 919-856-7420 with questions about required documentation.*** Reminder: beef roasts shall be cooked to interior temperature of at least 130 degrees F and shall be held at internal temperature of at least 130 degrees F. Recommend that cooking and holding of product not be done in the same unit at the same time, due to potential risk of cross contamination between cooked and raw product. One severely dented can pimentos voluntarily discarded. Thank you.
Store raw meats according to final cook temperature. Observeed raw beef being stored over sauce and cooked foods in the walk in cooler. Do not store food on the floor. Observed work prepping dressing by scooping it out of bulk container of dressing, that was on the floor, to smaller containers.
3.0
11.
Ensure all utensils are properly washed, rinsed, then sanitized. Observed several dirty utensils stored with clean utensils.Throughly clean tomato slicer.
3.0
34.
Allow all utensils to air dry. Numerous utensils were wet stacked. Store flatware so that the handles are pointing up out of the storage container.
1.0
40.
Clean shelving in walk in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store food on the floor in the walk in freezer. Observed boxes of food on the floor in the walk in freezer. Keep all foods covered in walk in cooler to prevent contamination. Observed ribs, cut vegetables, and cut pineapple uncovered in the walk in cooler.
1.5
11.
Throughly clean and sanitize wedger and tomato slicer.
3.0
24.
Do not thaw pork in standing water. Manager stated that the water had just been turned off and that the chef was getting ready to place them in the walk in cooler.
0.0
25.
Provide thermometer in bar refrigeration unit that holds drink mixers.
0.0
26.
Properly store all opened dry goods by either tightly wrapping with plastic wrap or by putting them in an air tight container.
0.5
29.
All food handlers must wear hair restraints.
0.5
34.
Allow all utensils to air dry. Numerous utensils were wet stacked.
1.0
39.
Do not use single service bowls as scoops.
0.5
40.
Clean shelving in kitchen/prep areas and in dry storage areas. Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves.
1.0
46.
Clean fan guards on walk in cooler refrigeration unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not sit, store, or prep foods on trash cans. Observed cut zucchini in pan being stored directly on top of trash can.
1.5
11.
Throughly clean and sanitize slicer, vegetable chopper, wedger, and tomato slicer.
3.0
26.
Properly store all opened dry goods by either tightly wrapping with plastic wrap or by putting them in an air tight container.
0.0
34.
Allow all utensils to air dry. Numerous utensils were wet stacked. Store flatware so that the handles are pointing upward.
1.0
40.
Clean shelving in kitchen/prep areas and in dry storage areas. Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surfaces. Observed 2 drinks stored on food prep area.
1.5
10.
Do not store drink mixers in ice that is used for drink service. Observed lexan pan with mixers in the bar area, that was stored directly in ic that is used for soft drinks.
1.5
11.
Throughly clean and sanitize slicer, vegetable chopper, and tomato slicer
1.5
34.
Allow all utensils to air dry. Numerous utensils were wet stacked. Store flateware so that the handles are pointing upward.
1.0
35.
Invert all single service bowls to prevent contamination.
0.5
36.
Replace damaged gasket on 2 door Traulson refrigerator next to grill. Replace grooved/worn cutting boards.
0.5
40.
Clean shelving in kitchen/prep areas and in dry storage areas. Clean all rfrigeration units including all decks, doors, gaskets, handles, and shelves.
0.5
43.
Provide hand towels at all handwash locations. There were no towels present at the handwash sink across from cook line.
1.0
46.
Clean all hood vents.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surfaces. Observed 1 drink stored on food prep area.
0.0
10.
Keep all foods covered in walk in cooler to prevent contamination. Observed rice uncovered on 2nd shelf in walk in cooler.
3.0
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Dirty utensils and plates were stored with clean utensils. Properly remove all day dots and day dot adhesive from sides of storage containers. Clean and sanitize fruit slicer/wedger. Dishmachine is not sanitizing properly. After 10 trays, test strip did not indicate sanitizer was present. Eco-Lab technician fixed dishmachine during inspection.
3.0
16.
Keep all potentially hazardous hot foods 135F or Cooked mushrooms were 100F-105F at grill unit and were 115F at hot hold unit. Onions were 105F at grill unit and were 108F at hot hold unit.
2.0
29.
All food handlers must wear hair restraints.
0.0
33.
Do not store scoop handles in product. Observed scoop handles in cheeses and vegetables at the salad make table.
0.0
34.
Allow all utensils to air dry. Numerous utensils were wet stacked. Store flateware so that the handles are pointing upward.
1.0
39.
Do not use cups as scoops.
1.0
40.
Clean shelving in kitchen/prep areas and in dry storage areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Ground beef and pork chops observed stored over seafood in drawer cooler on prep line. Raw animal foods with high cooking temperatures (i.e. ground beef 155 degrees F, pork 150 F) shall be stored to not contaminate raw animal foods with lower cooking temperatures (seafood 140 degrees F). Corrected during inspection. Containers of drink mixes observed thawing in handsink - handsink not approved food thawing area - protect food from contamination by thawing in proper locations. Foods thawed in sinks shall be thawed in sanitized food preparation sinks. Violations corrected during inspection.
2.5
11.
Mold growth observed in ice machine, bar soda guns, ice bin at expo area. Wash, rinse, and sanitize these areas daily and when visibly soiled. Cleanliness of these items to be verified at followup visit on 6/2/08. Plastic wrap and food debris observed on several pans on clean wares rack. Wash, rinse, and sanitize wares prior to storage. Corrected during inspection by removing to re-wash.
2.5
17.
Metro shelving, underside of expo line, cooking equipment exteriors, backsplash behind cooking equipment, cabinets along prep and expo line, reach in cooler gaskets observed not clean. Maintain non-food contact surfaces clean. Water pooling in interior of bar chest cooler - maintain chest cooler clean. Monitor cooler - if water returns after cleaning - have serviced to find source of water and repair. Interior drip observed in reach in cooler along prep line. Have cooler serviced to repair - no immediate risk of contamination of food observed. Note: contamination of food can result in up to 5 points in demerits on future inspections.
1.0
34.
Laundered linens shall be stored in clean place. Re-assemble walls of accessory building to provide secure, clean area for linen storage.
0.5
General Comments
Two spray bottles in chem storage area not labeled - label all toxic items - corrected during inspection. Stack of bag-in-box soda syrups stored on plastic crate - relocate to shelving that allows cleaning underneath. Follow-Up: 06/02/2008
BUTTERMILK OBSERVED AT BREADING STATION AT 54 AND 56 DEGREES, CHEESE OBSERVED IN DRAWER COOLER AT 50 DEGREES. POTENTIALLY HAZARDOUS FOODS REQUIRING REFRIGERATION SHALL BE STORED AT 45 DEGREES F OR LOWER. CORRECTED IMMEDIATE TEMPERATURE VIOLATIONS ON SITE BY DISCARDING BUTTERMILK AND RAPIDLY COOLING CHEESE. ADJUST EQUIPMENT OR HAVE REPAIRED AS NECESSARY TO MAINTAIN PROPER TEMPERATURES. TEMPERATURES ON THESE PIECES OF EQUIPMENT TO BE VERIFIED AT FOLLOWUP VISIT ON 11/2/07.
2.5
3.
RAW SHRIMP OBSERVED STORED DIRECTLY ABOVE DESSERT ITEMS IN REACH IN COOLER. RAW FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS SUCH AS COOKED FOODS, DESSERTS, OR PRODUCE. CORRECTED ON SITE. UNSEALED CONTAINERS OF DRESSINGS OBSERVED ON FLOOR IN WALK IN COOLER - CORRECTED ON SITE. CONTAINERS OF OLIVES AND DRINK MIXES OBSERVED IN STANDING POOL OF WATER IN BAR COOLER - INVESTIGATE TO FIND SOURCE OF WATER AND HAVE REPAIRED. ELIMINATION OF CONTAMINATION HAZARD TO BE VERIFIED AT TIME OF FOLLOWUP VISIT ON 11/2/07.
2.5
11.
MOLD GROWTH OBSERVED IN ICE MACHINE AND IN SODA NOZZLES. FOOD DEBRIS AND PLASTIC FILM OBSERVED ON PANS STORED ON CLEAN WARES RACK. MAINTAIN ICE MACHINE AND SODA NOZZLES CLEAN. WASH, RINSE, AND SANITIZE WARES PRIOR TO STORAGE. CORRECTED ON SITE.
2.5
17.
OBSERVED NOT CLEAN: EXTERIORS OF EQUIPMENT IN GRILL AREA, HOOD COWLING IN GRILL AREA, HEAT LAMP UNITS AT EXPO AREA, EXTERIOR AND TOP OF OVEN IN GRILL AREA, SHELVING IN BACK PREP AREA, SCALES IN PREP AREA. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. PIPE OBSERVED LEAKING AND WITH ASSOCIATED MOLD GROWTH UNDER PRERINSE FAUCET IN DISH AREA.
1.0
21.
BUILDUP AND POSSIBLE MOLD GROWTH OBSERVED IN HANDSINKS - MAINTAIN HANDSINKS CLEAN.
1.0
General Comments
WASH, RINSE, AND SANITIZE UTENSILS STORED IN CONTACT WITH STANDING WATER NOTED ON #3. ENSURE THAT WARES ARE FULLY AIRDRIED PRIOR TO STACKING FOR STORAGE. Follow-Up: 11/02/2007
food items on the salad prep station are at 52 degrees F ( chopped tomato; blue cheese; shredded cheese ); do not overfill the food pans and keep the lid closed whenenver possible; buttermilk at the fryer is at 50 degrees F
2.5
11.
no sanitizer detected in the dishwasher or in the sanitizing basin in the bar; clean tea urn nozzles frequently; clean the back of the ice bin in the beverage prep area
2.5
15.
at the butter station, a plastic cup is sitting in the dipper well to hold the water; utensils are sitting in standing water in the cup; keep utensils on a clean, dry surface; dish storage shelf above steam tables has grease and dust accumulating; clean shelf; ice paddle is sitting on a dusty/sticky surface; ice buckets are stacked on the floor; ice scoop holder at the beverage station needs to be cleaned; keep utensils and ice buckets on a clean, dry surface; clean the air drying rack
1.5
17.
replace torn gaskets; replace missing plastic parts of microwave ( covers that shield moving parts ); clean the dishwasher; clean the can opener base and the salad spinner base; walk-in freezer has ice building up on the floor
1.0
21.
clean the hand sinks
1.0
General Comments
GC # 1 : two soda gun holder in the bar are installed above ice bins; there is no drain line running from the nozzle holder; every time the soda gun is lifted, water dripps into the ice or onto the ice bin lid ; GC # 29 : replace broken light/vent shield in the kitchen; the small bar station needs additional lighting above the ice bins ( needs to reach 50 foot candles )
Store and handle food products in or on clean area and in a manner to prevent contamination. One food prep/operation at prep sink or three compartment sink at any given time. Ribs cooling on one end of drainboard at 3 compartment sink with steak stored in (1) vat of sink. Steaks was not under running water. Thaw food products under cool continuous running water.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving. Do not store utensils in standing container of water. Leave water turned on at water dipper well on cook line. Repair water faucet at water dipper well. Clean base of glass/mug chiller/cooler and beer box.
1.5
17.
Wipe/clean shelving throughout. Replace slicer with broken handle. Clean door to ice machine. Wipe/clean base of refrigeration units. Clean ticket printer on main cook line. Clean underside of shelving over grill. Clean prewash end of dishwashing line. Wipe/clean soda in-a-box stand and lines.
1.0
21.
Provide soap and paper towels at all handsinks at all times. Repair paper towel dispenser on main cook line. Tightly secure soap dispenser in bar area.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Clean walls and ceiling around ventilation(dishwashing area). Clean floor in walk-in freezer. Clean floor under ice machine. Remove old caulking from prewash end of dishwashing line and recaulk/reseal using silicon.
0.5
General Comments
Have Ecolab to adjust sanitizer dispenser strength coming from sanitizer dispenser. Sanitizer solution coming from dispenser is at 200 ppm, but by the time you place and use rags in sanitizer solution; sanitizer strength is weak. No storage on the floor. Do not use newly installed bar star in bar area until Ecolab bring establishment the titration kit used to test solution. No glassware was being cleaned at 3 compartment at time of inspection. Glassware was being sent through dishmachine.
Maintain potential hazardous either hot or cold; cold food products 45 degree F or below, hot food products 140 degree F or above. Rice and cole slaw in refrigerated section of refrigeration unit 50 degree F. Have refrigeration unit checked immediately. Have refrigeration unit temperature lowered to 36 degree F.
2.5
3.
Store and handle food products in or on clean area and in a manner to prevent contamination. Chili on ice bathe stored on same prep table with closed packages of steak. One food prep/operation at prep sink/prep table at any given time. Store raw meats and raw eggs below and away from other food products. Raw steak stored above other food products. Store raw meats below and away from other food products even in the freezer/freezing state.
2.5
11.
Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Several to many utensil/equipment found with food particles present in/on. Thoroughly clean metal containers,plastic containers and glassware.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Do not store ice bucket on the floor, store on shelving. Clean; clean end of drainboard and keep clean at all times. Do not store utensils in standing container or water. Store in water dipper well. Adjust water temperature on water deeper well. Clean base of mug chiller. Do not store lids to cover deep fryer on the floor. Store utensils in bins/racks handle up eating/business end down. Minimize/limit touching business part of glassware/utensil
1.5
General Comments
Wipe/clean shelving throughout and top of equipment. Store toxic substance in designated area. Store opened packages of dry food products in sealable container labeled and kept clean
