3-501.18; Priority; Gouda cheese potatoes in reach-in cooler with prep date of (11/17) found holding for longer than 7 days in refrigeration. Manager stated that this item is typically prepared weekly. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Do not hold TCS foods for longer than 7 days. *This violation has been noted on the last three routine inspections. Full points deducted.
3.0
39.
3-304.13; Core; Observed a small amount of cooked asparagus in direct contact with absorbent towel in a container in the refrigerated drawer on the line. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Do not store cooked asparagus in direct contact with linen. EHS recommended using perforated pans for this purpose.
0.0
47.
4-501.11; Core; Faucet at prep sink is leaking when water is turned on and source of leak is being held together with tape. Equipment shall be maintained in a state of good repair and condition. Repair this leak.
0.5
54.
5-501.113; Core; Outside shared cardboard receptacle with both top lids bent inwards and no longer securely fitting. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle replaced or repaired.
0.0
General Comments
DISCUSSION: Observed a container of house made pickled veggies in the walk-in cooler. PIC stated that he intends to discard this food and will not be used to serve to the public. When asked, PIC stated that brine solution is heated and poured over the vegetables to be pickled. Since vegetables are heat-treated using a hot brine solution, ensure pickled vegetables are not being held for longer than 7 days if being used to serve to the public. PIC stated that he may adjust the recipe using a cold brine to allow a shelf life that extends longer than 7 days. *If facility would like to extend the shelf life of pickled vegetables with the current process, then facility may be required to submit a HACCP plan and/or variance for approval by the department.
3-301.11; Priority; Observed food employee garnish plate with 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- Garnish was discarded before food could be served, employee washed hands, and donned gloves prior to garnishing plate again.
0.0
23.
3-501.18; Priority; Housemade caesar dressing (5/27) and one pan of potatoes au gratin (6/1) being held for longer than 7 days in refrigeration. Manager stated that these items are typically prepared weekly. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food voluntarily discarded during the inspection. Do not hold TCS foods for longer than 7 days.
1.5
41.
3-304.14; Core; Sanitizer bucket found stored directly near single-service wooden picks that are used for food. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off of the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. CDI- Sanitizer bucket was relocated during the inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; A few metal pans found stacked while still wet near the salad prep cooler. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure these items are completely dry prior to stacking together. CDI- Items were taken to the warewashing area to be cleaned and sanitized during the inspection.
0.5
49.
4-601.11(B) and (C); Core; New fans have recently been added to kitchen and are beginning to accumulate dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep fans in kitchen clean to avoid dust from blowing onto clean equipment and exposed food.
3-501.18; Priority; Artichoke hearts prepped from a can were found in the walk-in cooler with a prep date of (12/8). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Canned vegetables are considered heat-treated and once the container is opened, the food is deemed TCS and requires temperature control and a shelf life of no longer than 7 days. CDI- Container of artichoke hearts were voluntarily discarded during the inspection.
1.5
33.
3-501.15; Priority Foundation; Recently cut tomatoes observed on top portion of prep unit for service. When asked, PIC stated that after being cut, the tomatoes are cooled in the reach-in cooler prior to placing in the salad prep cooler. One container of recently cooked spaghetti noodles were tightly wrapped with saran wrap while still in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Tomatoes were taken to the reach-in cooler to continue the cooling process and container of spaghetti noodles were vented during the inspection.
0.5
43.
3-304.12; Core; Disposable cups stored in two bulk containers being used as scoops. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. Ensure scoops with handles are being stored in these containers; otherwise, the disposable cup shall be used once and discarded. CDI- Disposable cups were discarded during the inspection.
0.0
47.
4-501.11; Core; Undercounter cooler is not functioning and PIC already has a service request for this unit to be repaired. Today, there was no food being stored in this unit. According to PIC, the only TCS food that is typically held in this cooler is cooked potatoes. Equipment shall be maintained in a state of good repair and condition. Ensure this unit is repaired.
0.0
54.
5-501.113; Core; Shared outside cardboard receptacle with both lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. *Contact property management to have this issue resolved and have this dumpster replaced to avoid possible point deductions on future inspections.
0.0
56.
6-305.11; Core; Employee purse and sweater being stored on same shelf as food products and above prep surfaces. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI- Employee belongings were relocated during the inspection.
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
3-501.18; Priority; Spinach dip (6/21) and cream spinach (6/22) being held in the walk-in cooler for longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food voluntarily discarded during the inspection. Do not hold TCS foods for longer than 7 days.
1.5
35.
3-501.13 ; Core; Remove tuna from vacuum packaging prior to thawing or cut the packaging open to allow air in. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration.
0.5
38.
6-501.111; Core; Drain flies are present near mop sink. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control and eliminating harborage conditions. PIC agrees to contact professional pest control to mediate this issue.
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
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
9.
3-301.11; Priority; Employee observed peeling boiled eggs without wearing gloves. When asked, PIC stated that these eggs would be used for deviled eggs. 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-PIC and employee educated and employee immediately washed hands and donned gloves.
2.0
33.
3-501.15; Priority Foundation; Recently cut tomatoes observed on top portion of prep unit for service; this part of the prep unit is designed to maintain temperature not designed to cool foods. When cooling foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that foods prepped at room temperature must cool from 70 degrees F to 41 degrees F or less within 4 hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Tomatoes taken to walk-in cooler to cool rapidly.
0.5
47.
4-501.12; Core; Cutting boards at salad prep cooler with dark, unclean score marks present. 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. Resurface or replace these cutting boards.
0.5
54.
5-501.116; Core; Outside shared dumpster receptacle with a buildup of unclean residue present. This dumpster is shared with at least La Rancherita and Hero. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Contact property management to mediate this issue.
0.0
55.
6-501.12; Core; Walls throughout cook line soiled with unclean residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Effectively clean these walls and keep clean. *Full points will be deducted on next inspection if violation still occurs.
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 *Information sent to tomarmstrong@vinniessteakhouse.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to 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. Lauren Harden 919-500-0943 Verification required by December 23, 2019 for vacuum packaging, sprayer air gap Follow-Up: 12/23/2019
Note: Facility has a 2 compartment sink. A two-compartment sink requires a variance approval please complete request and send additional documents to support your request. Strongly recommend a 3 compartment sink because it's class 4 full service operation.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Recommend updating parasite destruction record from salmon supplier each year.
*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: 6/29/17, by this date, please send inspector a proof of the menu with corrected consumer advisory. All employees should be aware to write date of last shellstock sold on each tag before the tag is stored. Follow-Up: 07/29/2017
ITMES THAT NEED TO BE ADDRESSED NOT ON THE TRANSITIONAL..BACK CAULK WALL MOUNTED SHELVES OVER PREP AREAS, PITTED KITCHEN HAND SINK, EXTEND WASHABLE BAR CEILING TILES OVER THE END CAP ICE WELL TO THE GRID LINE; SPLASH GUARD RIGHT SIDE OF POT SINK (CLEAN SIDE LANDING)WASHABLE VINYL FACED GYPSUM BOARD CEILING TILE ICE MACHINE ROOM, 50FC SHEILDED LIGHT AT UNIT, 20FC SHIELDD LIGHT OVER HAND SINK SAME ROOM ---- DO NOT WASH TRASH CANS OUTSIDE BACK DOOR WITHOUT A PROPERLY PLUMBED CAN WASH WITH HOT AND COLD WATER...USE INDOOR UNIT PROTECTING AREAS FROM SPLASH (RECOMMEND SOP FOR THIS) TRANSITIONAL DUE COMPLETED MAY 17, 2014
