2-102.12 (A); Core; Nobody on site has passed the ANSI certified food protection manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
16.
4-501.114; Priority; Dish machine has less than 50ppm of chlorine. A low temperature dish machine shall have at least 50ppm of chlorine. The 3 compartment sink is being used to wash, rinse and sanitize dishes.
3-501.16(A)(1) ; Priority; Cooked onions were held at 120F. Cooked mushrooms were held at 121F. These potentially hazardous foods must be held at 135F or above. CDI.. The food items were reheated to 165F.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
55.
6-501.11; Core; Repair the ceiling above the food prep area near the walk-in cooler. Physical Facilities must maintained in good repair.
0.0
56.
6-303.11; Core; Replace the blown light bulbs above grill and oven area.
5-202.12; Core; The handwashing sink near the dish storage was at a temperature of 140F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. CDI.. The handwashing sink was turned down to 115F.
1.0
22.
3-501.16 (A)(2) and (B); Priority; There were several cheese products that were being held cold at 54F. This potentially hazardous food must be held cold at 41F or below. CDI... The food item was cooled to 41F before the end of the inspection.
1.5
33.
3-501.15; Priority Foundation; There were some potatoes that were cooling and covered but the temperature was above 41F. Food items should not be covered until the food reaches 41F or below. Food must be cooled by using the following methods: placing foods into smaller portions, leaving foods uncovered or loosely covered if there is not risk of over head contamination, using heat transfer equipment, using an ice bath. CDI.. The food item was left uncovered.
0.5
44.
4-901.11; Core; There were some cup stacked wet at the wait station. Cross stack the dishes to allow the air-drying process to take place.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 200ppm in the sanitizing vat at the 3 compartment sink. Sanitizer for manual sanitizing shall be mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). CDI-The sanitizer was remixed to the correct concentration.
1.5
21.
3-501.16(A)(1) ; Priority; The mashed potatoes are 134F in a Cambro. Keep all TCS food at or above 135F when held hot. CDI-The above mashed potatoes were taken back to the oven to be reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce in a container above above the food containers in the make line of prep refrigerator is 46F. Keep all TCS food at or below 41F when held cold. CDI-The above lettuce was placed in an ice bath.
0.0
24.
3-501.19; Priority Foundation; Hash browns on time as public health control are not time stamped for 4 hours. TCS food shall be time stamped for up to 4 hours once removed from cold holding then discarded. The above hash browns were time stamped.
1.5
25.
3-603.11; Priority Foundation; Missing a disclosure on the menu for eggs, hamburger, ribeye that are cooked to order. A disclosure shall include these items can be cooked to order. Add the disclosure before the advisory on the menu. A verification is required by REHS by March 4th.
0.5
28.
7-102.11; Priority Foundation; One cleaner in a spray bottle is not labeled. Label all working containers of chemicals such as cleaners once taken from bulk supplies with the common name. CDI-The cleaner was labeled once REHS spoke to PIC.
0.0
37.
3-302.12; Core; Flour, sugar and bread crumbs are not labeled that are in bins. Label all working container of food once taken from the original packaging such as flour, salt, spices and sugar with the common name of the food. CDI-The above items were labeled once REHS spoke to PIC.
0.0
39.
3-305.11; Core; Flour/dry food stored close to the hand sink. Store food where it is not exposed to splash, dust or other contamination. Store flour in clean and dry location. Recommend installing a splash guard on hand sink moving flour 18 inches from the hand sink.
0.0
41.
3-304.14; Core; Wiping cloth buckets have less than 200ppm of quaternary ammonium. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). CDI-The sanitizer was remixed to the correct concentration.
2-501.11; Priority Foundation; Food establishment does not have written procedures for employees to follow for vomiting or diarrheal events. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. Written procedures were emailed to the PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 44F and feta cheese is 42-48F in the make line of the prep refrigeration unit stacked on top of pans. Keep all TCS food at or below 41F when held cold. The feta cheese was placed in a lower section of the refrigeration unit and the lettuce was voluntarily discarded.
1.5
28.
7-204.11 ; Priority; Sanitizer is above 400ppm of quaternary ammonium in a wiping cloth bucket. Sanitizer shall be mixed to the manufacturer's tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
1.0
28.
7-201.11; Priority; Three bottles of stainless steel cleaner stored next to spices and grits. Store chemicals such as cleaners so they do not contaminate food, equipment, utensils, linens and single service articles. The above cleaners were moved away from the above areas.
0.0
41.
3-304.14; Core; A few wiping cloths are stored wet. Store wet wiping cloths in sanitizer between use mixed to the manufacturer's instructions.
0.0
44.
4-901.11; Core; Employees are drying food containers with towels. Equipment/utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Employees used paper towels to dry food containers once REHS spoke with PIC. I recommend installing more air drying shelving. This is a repeat item.
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
2-301.14; Priority; An employee drank a beverage and continued to prep food without washing his hands and changing gloves. Employees shall wash their hands after drinking or eating. REHS spoke to person and charge and this employee washed his hands and changed gloves.
2.0
43.
3-304.12; Core; Ice scoop is lying in the ice chest. Store utensils with the handle out of the ice or in clean dry location. The ice scoop handle was placed out of the ice once REHS spoke with PIC.
0.5
44.
4-901.11; Core; Employees are drying food containers with towels. Equipment/utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
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
2-501.11; Priority Foundation; Facility does not have diarrheal or vomiting clean up event procedures for employees to follow. Provide written procedures for vomiting or diarrheal clean up events. REHS emailed written procedures to the person in charge.
0.0
15.
3-302.11; Priority; Open container of raw chicken next to open container of raw pork in the prep refrigeration unit. Raw hamburger that had been opened next to open ham in the prep refrigeration unit. Open container of raw hamburger next to cooked turkey in the reach in refrigeration unit. Store all TCS food according to final cook temperatures in refrigeration and freezer units once opened. Follow the refrigeration/freezer chart found on www.wakegov.com/food. The above food was rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shell eggs are 41-48F on ice. Egg wash is 53F on ice. Keep all TCS food at or below 41F when held cold. Eggs and egg wash were time stamped for up to 4 hours and more ice was added.
1.5
33.
3-501.15; Priority Foundation; Cooling potato salad in the make line of the prep refrigeration unit. Cooling deviled eggs in the prep area on top of ice. Cool TCS food in rapid cooling equipment(freezer or upright refrigeration unit), in an ice bath, use ice as ingredient, in thin portions, loosely covered or uncovered or use other effective means. The potato salad and deviled eggs were moved to an upright refrigeration unit and an ice bath was used.
0.5
41.
3-304.14; Core; Three wiping cloth buckets have less than 200ppm of quaternary ammonium. Sanitizer solution shall be mixed according to the manufacturer's specifications. Sanitizer was remixed to the proper concentration.
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
No signature of recipient due to COVID-19 pandemic.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 01/31/2020
*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. Several items in prep-line cooler overstacked. Recommend not filling pans to overflowing for improved temperature control.
*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. Using shatterproof light bulbs in dry storage. Use datemarking on Ready-to-eat Temperature Control for Safety (TCS) foods, like cooked meats and chopped tomatoes or lettuce. Extra datemarking observed where not needed.
*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. Inspection performed by Stephen Cogdell.
*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.
An old white truck is being used for storage of paper products and other dry goods, does not appear to be any food stored in the truck. The truck is not an approved storage facility. If additional storage is needed outside of the facility, the storage area must be approved by this department before use. Follow-Up: 12/19/2013
One of the tea urns in the dining room did not have a cover. Was corrected.
The cook places the food order receipts on top of the finished plates of food. Put the receipts under the food plates.
2 Cases of eggs were above bananas in the walk-in cooler. Was corrected.
The hand sink next to the prep table in the back of the kitchen needs a splash guard.
1.5
17.
Butter packets were kept on ice, but the only the bottom layer of patties actually made contact with the ice. The butter in the packets on top was melted. Keep the butter refrigerated until service ( real butter ). Container of patties was discarded.
2.0
23.
Foods that are cooling down do not need to be covered. Keep the open food pans on the speed rack in the walk-in cooler, and be sure to keep an empty baking sheet pan above the top layer of food.
0.0
26.
One dry storage container at the baking station does not have a label.
0.0
28.
Saw roach droppings against the ceiling.
0.0
34.
The utensils on the dish storage rack in the back have dust and some splash on them.
0.5
36.
The door step at the entrance to the walk-in cooler is coming loose ( a cleaning obstacle as well as a trip hazard ). The metal racks in the walk-in are rusty.
0.0
49.
No documentation of approved training - no credit awarded.
Dishwasher is handling dirty dishes and then clean dishes without washing hands.
0.0
4.
Grill station needs separate portions of prep refrigerator items since salads are made from this same cooler. Grill worker digging bare hands into ham, onions, etc for an omelet will be a violation if same ingredients are used for salads or other ready to eat foods. Owner suggested placing items on ice on a cart next to grill.
0.0
10.
Found raw fish and shrimp stored below raw chicken in walk-in cooler. Also, pans of shrimp and fish were stored on same sheet pan as raw chicken. This will allow juices mix instead of dripping through wire shelf and onto floor. Install a splashguard to left side of back handwashing sink near ice machine if small prep table remains next to it.
1.5
17.
Shredded cheese at cook station was 64F without any ice or refrigeration. Rehydrated hash browns were being held without temperature control either, but they had not been out long enough to warm up. Keep all phf's under temperature control unless actively being prepared.
2.0
36.
Remount ticket holder so that it is easily cleanable. Replace torn door gaskets on multiple refrigerators.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Finish all transitional permit conditions by March 7, 2012 or restaurant will be required to close.
Observed cook handle raw eggs with bare hands and then touch plates, steam table utensils, and waffle coming off griddle with bare hands. Anyone who handles raw meats or eggs must wash their hands before handling clean utensils or ready to eat foods. Suggest having another employee stage plates on steam table and finish plates so that cook only transfers cooked foods to plates. Otherwise cook will need to start washing their hands each time after touching raw eggs.
2.0
10.
Raw pork brains above vegetables and raw turkey above pork in freezer.
0.0
17.
One pan of potato salad was overfilled and a few degrees too warm in top portion of prep refrigerator. Indented line approximately 1-2 inches from top of pans is the fill line. Do not fill pans past this point or temperature will not be maintained properly.
0.0
23.
Several pans of chicken salad cooling in walk-in cooler with lids tightly on top. Loosely cover all foods being cooled to aid the escape of heat and speed up cooling time.
1.0
34.
Several glasses stacked tightly together wet in waitress station.
0.5
39.
Waffle maker is not NSF approved.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Bare hand contact with ready to eat foods is no longer allowed. Even with proper handwashing germs can be transferred to foods from employee hands. For this reason gloves, utensils, tissue paper, etc must be used when handling cooked foods or foods that do not require cooking...ie. toast/buns, cooked waffles, sandwiches, etc. Employee coats hanging on various racks with clean dishes. Keep all personal items away from clean dishes, single service utensils, and food product. Follow-Up: 10/13/2011
