4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
47.
4-501.12; Core; Cutting boards heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
48.
4-501.14; Core; Cleaning needed of dish machine. Clean dish machine and 3 comp at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed of outsides of equipment, reach ins and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment and dust off ceilings. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-602.11; Core; The shield inside the ice machine has heavy black residue accumulation present. The ice machine in the outside storage room has pink and black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation; Tomato slicer and onion chopper had food debris and residue accumulation present. Equipment food contact surfaces shall be clean to sight and touch. CDI- dishes sent back to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; chicken wings, pre-portioned bags of cheese, and corn dogs were all overstocked and holding above 41F in the flip top coolers. Garlic butter was observed sitting on the countertop holding at 76F. TCS/hazardous foods that are cold holding shall maintain a temperature of 41F and below. CDI- the top layer of the overstocked food items were placed into other pans to cool in the walk-in cooler. Garlic butter was voluntarily discarded.
1.5
23.
3-501.18; Priority; Pickled onions (10/10) were found in the walk-in cooler being held past the 7 day shelf life. Garlic butter dated from (10/10) was observed sitting on the countertop. According to one of the food employees this butter sits out on the counter until used and just wrapped up at the end of each shift. Food shall be discarded if it is appropriately marked with a date that exceeds a temperature and time combination. (41F or less for 7 days).- CDI, items were all voluntarily discarded.
1.5
40.
2-402.11; Core; Food employee observed preparing food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of cups, napkins, and to go trays were observed on the floor in the outside storage containers. The grease dump bin has spillage along the floor and are a potential for contamination of these items. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: at least 6 inches above the floor and where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler has food debris and residue accumulation present. The prep coolers along the cook line has some heavy food debris and residue accumulation present and are in need of cleaning. The sides of the flat top grill has build up present. The shelving holding clean dishes has residue accumulation present. The storage bins holding clean dishes has food debris and dirt present inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Old grease has spilled over onto the floor in the outside dry storage container. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
56.
6-305.11; Core; Employee cellphone observed on the prep surface and employee clothing observed hanging on the shelf with clean dishes. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
2-301.14; Priority; Employee observed handling soiled dishes and then putting away clean dishes without hand washing in-between. Employees shall wash hands between handling soiled dishes and clean dishes. CDI - employee educated on when to wash.
0.0
23.
3-501.17 Priority foundation; Items on the make line did not have date marks. TCS/Hazardous items shall bare a date mark indicating the day prepared, the day removed from manufacturer packaging, or day of discard. CDI - items labeled with known dates.
1.5
41.
3-304.14; Core; Sanitizer bucket observed stored on the floor. Sanitizer buckets shall be stored off the floor. CDI - sanitizer bucket moved to a low prep shelf.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned metal pans observed stacked wet. Cleaned dishes and equipment shall be stored in a self-draining position that allows for air drying. Do not stack dishes while wet.
1.0
56.
6-305.11; Core; Employee items observed above facility foods, and some touching facility items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
0.5
General Comments
*Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com*
6-301.11; Priority Foundation; Hand soap missing from top bar, and middle bar at one of the hand washing sinks. Each handwashing sink or 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI soap were added to handwashing stations.
1.0
10.
6-301.12; Priority Foundation; Paper towels missing at handwashing sinks at the top bar and middle bar at one of the handwashing sinks. Handwashing sinks shall be provided with individual disposable towels. CDI - paper towels added to hand washing sinks.
0.0
16.
4-602.11 Core; Ice-machines and bins observed with build up. Soda gun nozzles at bar stations observed with build up. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil and residue. Increase the cleaning frequency of these items.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes stored as clean had food residue and sticker residue, can opener observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes and can opener were returned for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS/hazardous foods in the flip top units were above 41F and had date marks of previous day. TCS/hazardous foods that are cold holding shall maintain a temperature of 41F and below. CDI - units had ice bags added to them, product fill line reduced, temperatures dropped to 41F and below at the end of the inspection. PIC will have units serviced.
1.5
38.
6-501.111 Core; Flies observed in bar sections. The premises shall be maintained free of insects, rodents, and other pests by using methods if pests are found, such as trapping devices or other means of pest control. Have pest service provider address issue.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored and stacked while wet. Cleaned equipment, utensils, single-service and single-use articles shall be stored in a clean, dry location and in a self-draining position that allows for air drying. Have dishes stacked to air dry.
0.5
49.
4-601.11(B) and (C); Core; Door gaskets of cold holding units throughout facility have residue build up, ice scoop holders have build-up, plastic bins holding dishes have debris on the inside bottom, bar mats have build-up. Cooler on the first floor bar has water building up at the bottom inside. Sides of cold hold units in the kitchen are in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; General cleaning of the floors needed throughout the facility, in the kitchen, around bar baseboards, in the keg room underneath shelving units. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of the floors.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-302.11 2(b) priority; Raw chicken stored above raw fish on a speed rack in the walk-in cooler. Foods shall be protected from cross contamination by storing according to final cook temperatures with the highest final cook temperature stored on the bottom. Corrected during inspection, chicken was moved to bottom.
1.5
16.
4-602.11 Core; Ice-machine in the kitchen and outdoor storage area observed with residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Have ice machines cleaned.
1.5
20.
3-501.14; Priority; Beer cheese in the walk-in cooler made yesterday at 48, moved to ice bath with a 0.01 f/min cooling rate. TCS foods shall be cooled (if cooked) from 135 to 70 degrees f within 2 hours, and then 70 to 41 degrees f within 4 hours. Corrected during inspection - beer cheese was discarded voluntarily.
1.5
21.
3-501.16(A)(1) ; Priority; Beer cheese observed on a hot holding well at 110 degrees F. TCS foods shall hot hold at 135 degrees F or above. Corrected during inspection - cheese sauce was returned to the stove for reheating.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce, cooked wings, mac'n cheese bites were all cold holding above 41 degrees F (see temp chart above). TCS foods shall be held cold at 41 degrees F or below. Corrected during inspection - foods were split into smaller portions and moved to walk-in cooler.
0.0
23.
3-501.17; Several food items in the prep cooler units and the walk-in cooler did not have date marks. TCS foods shall bare a date indicating the prep date, date removed from manufacturer packaging, or date of discard. Corrected during inspection some items were discarded voluntarily, others were labeled with known prep date.
1.5
23.
3-501.18; Priority; Observed multiple items that were past the 7 day expiration date. Some items were to be discarded on the 13th while today is the 17th meaning at least 4 days past expiration.- Food shall be discarded if it is appropriately marked with a date that exceeds a temperature and time combination. (41f or less for 7 days).- CDI, items were all voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; Couple sanitizer spray bottles were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected during inspection - labels were added.
0.0
33.
3-501.15; Walk-in cooler - Items on speed rack were observed cooling with saran warp tightly over product, beer cheese cooling in deep metal containers with saran wrap tightly over product. When cooling products shall be cooled by using one or more of the following methods, shallow pans/smaller portions, ice-wands/ice-bath, loosely/uncovered, rapid cooling environment such as a blast chiller or a freezer, or other appropriate methods. Cool beer cheeses in smaller shallower portions and leave items loosely covered.
0.5
39.
3-305.11; Core; Both ice-machines at the first floor bars did not have lids. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Have ice covered.
0.0
55.
6-501.12; Core; Floors in the bar areas are in need of general cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Inspection led by Daniel Cortes no signature due to covid-19
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
*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. Follow-Up: 09/01/2018
Inspector contact info: Maria Powell 919-675-5603. *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. Your establishment has many temperatures above 41 F. Your refrigeration will require upgrading/upgrading/replacement to meet this requirement. Follow-Up: 01/14/2018
*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. Your establishment has many temperatures above 41 F. Your refrigeration will require upgrading/upgrading/replacement to meet this requirement. Gave updated Employee Health Policy Form 1-B and Exclusion Decision Chart.
