3-302.11; Core - Some foods in reach-in freezer and a few bags of food in dry storage were not covered/sealed...Unless actively cooling, foods in storage shall be kept covered or sealed...Properly cover/seal foods in storage.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cheese sauce, bologna, open jug of milk, cooked taco meat, etc.)...Ready-to eat (RTE) TCS* foods kept more than 24 hours shall have dates. Foods prepared on site (or taken out of their original containers, like hot dogs) and then frozen and thawed must have freeze and thaw dates...CDI by placing date on foods.
1.5
25.
3-603.11; Priority Foundation - Hamburgers and rib-eye steak can be served raw or undercooked, but they were not identified with an asterisk * or other symbol by the food to show they can be cooked to order...Proper consumer advisory shall be provided for animal foods that are served raw or undercooked by identifying them with a star, asterisk, etc. to a disclosure and reminder statement at bottom of menu...Place stars/asterisks/dots by all foods on menu that can served raw or undercooked. Also placed star/asterisk by statements at bottom of menu...Not corrected during inspection.
1.0
28.
7-201.11; Priority - Jugs of ammonia were stored next to/near clean pots...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils...CDI by placing barrier between ammonia jugs and pots.
0.0
28.
7-102.11; Priority Foundation - Brown liquid was in spray bottle labeled "Glass & Surface Cleaner", and orange liquid was in unlabeled bottle...Working containers of chemicals, cleaners and sanitizers shall be labeled with common name of product inside...CDI by discarding bottle with brown liquid and labeling other bottle.
1.0
33.
3-501.15; Core - Cooling salsa with 8 inch food depth was in covered container (not cooling fast enough to meet time-temperature cooling parameters)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient, and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by uncovering container of salsa.
0.5
37.
3-302.12; Core - A few squeeze bottles of sauces/dressings, container of sugar were not labeled...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
43.
3-304.12; Core - Handles of scoops in ice bin and sugar were touching product...During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food with handle extending out or food OR on dry, clean surface...Store dispensing scoops with handles up and out of foods.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers/dishes and baskets were stored with food contact sides up. Some clean food containers were stacked while wet...Food/beverage containers/dishes shall be protected from contamination and in self-draining position that allows air drying...Invert/cover clean containers/dishes and separate containers so they completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Boxes of disposable portion cups and straws were on floor in upstairs storage room...Single service disposable food/beverage items shall be stored at least 6 inches above floor...Elevate boxes of cups and straws 6 inches above floor.
0.0
47.
4-501.11; Core - Some cooler and dry storage shelves were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-205.10; Core - Breville waffle maker was marked "Household Use Only"...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved waffle maker from facility.
0.0
49.
4-601.11(B) and (C); Core - Wire and solid metal shelves, cooking/frying equipment exteriors, refrigerator interiors, doors frames, doors and gaskets were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - Some large cardboard boxes and several old pieces of wood/pallets were on ground by trash dumpster...Storage areas/enclosures for trash and recyclables shall be maintained free of unnecessary items and kept clean...Remove boxes and wood and properly dispose of them.
0.0
55.
6-501.11; Core - Small amount of ice was accumulated below walk-in freezer evaporator. Walk-in cooler floor was humped up at seam in middle (damaged floor base underneath?). Outside mop sink/can wash faucets both leaked when water was completely turned off...Physical facilities shall be kept in good repair...Repair ice/condensation leaks, cooler floor and faucet leaks.
0.5
55.
6-501.114; Core - Outside kitchen entrance door were old damaged chest coolers and other equipment that's not being used...Items unnecessary to operation or maintenance of establishment shall be removed...Remove unnecessary and unused equipment/items and properly dispose of them.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #25 on this report. By April 20, 2024, send photos of corrected menus with proper consumer advisory (asterisks or stars added by foods cooked to order) to Lucy.Schrum@wake.gov or text to Lucy Schrum at 919-868-2565. Follow-Up: 04/20/2024
4-601.11 (A); Priority Foundation - Several utensils and many knives were soiled but being stored as clean. Some clean food containers were stacked with old sticker residues on exteriors (exterior sticky residues can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
21.
3-501.16(A)(1); Priority - Green beans on burner top (with no flame underneath) were as low as 132F...After properly reheating or cooking, hot TCS* foods shall be hot held at 135F or above throughout entire product until served...CDI by reheating green beans.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several 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...CDI by properly refrigerating foods.
1.5
23.
3-501.18; Priority - Cooked collard greens had date of 11-23--more than 7 days ago...RTE TCS* foods at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding collard greens.
0.0
23.
3-501.17; Priority Foundation - Beef tips prepared from yesterday had no date...Ready-to eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing date on beef tips.
0.0
25.
3-603.11; Priority Foundation - Animal foods such as hamburgers and rib-eye steak can be served raw or undercooked, but they were not identified with an asterisk * or other symbol by the food to show they can be cooked to order...Proper consumer advisory shall be provided for animal foods that are served raw or undercooked by identifying them with a star, asterisk, etc. to a disclosure and reminder statement at bottom of menu...CDI by placing stars/asterisks/dots by all foods on menu that can served raw or undercooked. Also placed star/asterisk by statements at bottom of menu.
1.0
37.
3-302.12; Core - Some squeeze bottles of sauces/dressings, container of sugar, etc. were not labeled...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
44.
4-903.11(A), (B) and (D); Core - Some clean food containers/dishes and baskets were stored with food contact sides up...Food/beverage containers/dishes shall be protected from contamination...CDI by inverting/covering items above.
0.0
47.
4-501.11; Core - Wire storage and cooler shelves were peeling and rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Some food utensils and containers were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Wire and solid metal shelves, cooking equipment exteriors, refrigerator interiors, doors frames, doors and gaskets were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Cardboard dumpster had open top lid, with cardboard overflowing the top...Outside trash, cardboard, and grease receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use. NOTE: Work with neighboring businesses who use cardboard dumpster to keep cardboard from accumulating and picked up frequently enough.
0.5
54.
5-501.115; Core - Large cardboard boxes were on ground by cardboard dumpster and many old pieces of wood/pallets on ground nearby...Storage areas/enclosures for trash and recyclables shall be maintained free of unnecessary items and kept clean...Work with neighboring businesses to keep cardboard and old wood picked up and properly disposed of.
0.0
55.
6-501.11; Core - Ice was accumulated under walk-in freezer evaporator and on freezer ceiling/around door (keeping door from shutting completely). Some small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair ice/condensation leaks, and seal wall holes.
0.5
55.
6-501.12; Core - Flooring under cooking equipment and some kitchen walls were 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...Rene Campos, CFPM Exp. 3-14-2024
3-301.11; Priority - Observed worker touch lettuce with bare hands while cutting it for a customer...Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment to handle food...CDI by having worker don gloves to handle lettuce.
2.0
22.
3-501.16 (A)(2) and (B); Priority - Cooked ground beef and cooked chicken in a few small ramekin containers were 48-49F on refrigerated make line top...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding ramekins of beef and chicken.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCSI* foods (cooked ribs, wings, cut tomatoes, etc.) prepared more than 24 hours ago had no dates...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
25.
3-603.11; Priority Foundation - Animal foods such as hamburgers and rib-eye steak can be served raw or undercooked, but they were not identified with an asterisk * or other symbol by the food to show they can be cooked to order...Proper consumer advisory shall be provided for animal foods that are served raw or undercooked by identifying them with a star, asterisk, etc. to a disclosure and reminder statement at bottom of menu...Place stars or asterisks by all foods on menu that can served raw or undercooked. Also place star/asterisk by statements at bottom of menu...Not corrected during inspection.
0.5
28.
7-102.11; Priority Foundation - Two chemical bottles with liquid in them were not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bottles.
1.0
44.
4-903.11(A), (B) and (D); Core - Several clean dishes, food containers and black baskets were stored with food contact sides up and unprotected. Also, some clean food bowls and beverage cups were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate stacked containers and cups and completely air dry before stacking. Cover or invert clean dishes/containers.
0.5
47.
4-501.11; Core - Some wire storage shelves are peeling and rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment
0.0
49.
4-601.11(B) and (C); Core - Observed soiled walk-in cooler shelves and interiors of some refrigerator/freezer units...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Bathroom toilets upstairs were both soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase toilet cleaning frequency.
0.0
54.
5-501.113; Core - Trash and cardboard dumpsters had open side doors and top lids. Grease dumpster lid was also open...Outside trash, cardboard, and grease receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
54.
5-501.115; Core - Just outside exterior rear door, old soda dispensing equipment, several tea urns (with water accumulation), and other miscellaneous equipment were stored...Areas for refuse and recyclables shall be maintained clean and free of unnecessary items...Remove all unused or inoperable equipment from exterior premises and properly dispose of these items.
0.0
55.
6-501.12; Core - Observed soiled kitchen walls and flooring under/behind equipment and sink areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #25 on this report. By June 24, 2023, provide stars or asterisks by foods on menus that can be served raw or undercooked and by statements at bottom of menu. Send photo of menus corrected to Lucy.Schrum@wake.gov or text photo to 919-868-2565. Follow-Up: 06/24/2023
3-501.16 (A)(2) and (B); Priority; Ham, turkey, and smoked pork in the flip-top cooler measured 50F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items were rotated out for product from the walk-in cooler and discarded. Have this cooler serviced if it is to be used for TCS foods.
1.5
25.
3-603.11; Priority Foundation; All of the menus have a consumer advisory but some don't have a disclosure for the burgers...Animal foods served raw, undercooked, or without otherwise being processed to eliminate pathogens shall be marked with both a disclosure and reminder statement informing customers of the increased risk of consuming such foods. The advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"...CDI: A menu was marked and hung onto the wall until new menus are printed.
0.5
44.
4-903.11(A), (B) and (D); Core; The rack holding the clean containers and plates has a buildup of residue. The utensil holder at the server station was soiled with debris...Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination...Clean these areas.
0.5
45.
4-903.11(A) and (C); Core; Some of the containers above the line were stored with their food-contact surfaces facing up and others were stored inverted but the shelf has light debris/dust buildup...Single-service/use articles shall be stored by using means that afford protection from contamination until used...Keep these items covered or keep the shelf underneath clean.
0.0
49.
4-601.11(B) and (C); Core; The walk-in cooler shelves, door gasket, and fan guard have a light buildup of debris/residue/dust...The lowboy freezer is collecting food debris on the lower shelf. 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.
0.5
56.
6-501.110; Core; Employee bag and clothing were lying on top of the closed containers for beverage ingredients in the server area. Employees shall store personal care items in lockers or other suitable facilities. Store these items in areas where they cannot contaminate food or clean equipment/utensils. CDI: Items relocated.
4-601.11 (A); Priority Foundation; A few of the metal containers stored on the clean dish rack were slightly soiled with old food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
0.0
23.
3-501.18; Priority; Ribs and coleslaw with a discard date of 3 days prior were found in the walk-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below.) CDI: Foods were discarded.
0.0
23.
3-501.17; Priority Foundation; Wings, pasta & sauce, and green beans in the flip-top prep and walk-in coolers were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Foods were date marked.
1.5
25.
3-603.11; Priority Foundation; The menu was recently renovated and has a consumer advisory but no disclosure (asterisk) to mark the burgers. Animal foods served raw, undercooked, or without otherwise being processed to eliminate pathogens shall be marked with both a disclosure and reminder statement informing customers of the increased risk of consuming such foods. The advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness". CDI: Asterisks were drawn onto the menus.
0.0
41.
3-304.14; Core; Wiping cloths were being held in a soapy solution or on the prep table. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Chlorine was added and the solution measured 100 ppm.
0.5
47.
4-502.11(A) and (C); Core; A plastic lid for the wing container and some of the other containers stored on the clean dish rack were chipped/cracked. Utensils shall be maintained in good repair or discarded.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-301.11; Priority; Employee was seen handling spring mix for salads with their bare hands. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI: Mix discarded and employee began using gloves.
2.0
43.
3-304.12; Core; The ice scoop was stored on the top of an unclean/unused oven. Utensils shall be held on a clean portion of equipment if the utensil and equipment are cleaned and sanitized once every 4 hours or when contamination may have occurred. CDI: Scoop sent to dish and placed in the ice bucket after.
0.0
47.
4-502.11(A) and (C); Core; A rubber spatula and plastic lid were chipped/cracked. A couple of the metal 1/6 pans stored as clean had dents in the bottom. Utensils shall be maintained in good repair or discarded.
0.0
49.
4-601.11(B) and (C); Core; Gasket of the walk-in cooler is soiled with residue. The shelves above the salad dressing flip-top cooler and the expo station are soiled with a buildup of grease/dust/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 or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
