4-903.11(A), (B) and (D); Core; The dish drying racks have a light amount of residue building up on them. The clean ice scoop was being stored on a filing cabinet...Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Wipe down these shelves. Scoop sent to dish.
0.5
General Comments
Kitchen inspected but no prep occurring at the time. Prep had been done earlier in the day.
3-501.17; Priority Foundation; A container of meatballs and one of cooked sausage located in the walk-in cooler 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/below except for the time it is frozen). CDI: Both cooked yesterday afternoon and pans were dated as such.
0.0
28.
7-201.11; Priority; A box of glass liquid candle vials were stored above food ingredients in the dry storage area...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. Reorganize these items so that the toxic liquid candle is on the bottom.
1.0
33.
3-501.15; Priority Foundation; Half size, 6 inch deep, plastic hotel pans of cooling pasta and ground beef were covered and stacked together in the walk-in cooler...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: The methods of cooling these products prior to the walk-in were explained and sounded sufficient but the last step slowed down cooling. Products were uncovered and ground beef was split in half.
0.0
47.
4-502.11(A) and (C); Core; The rubber spatulas hanging at the dish rack are chipped along the edges...Utensils shall be maintained in good repair or discarded/replaced.
0.0
51.
5-205.15; Core; The 3 comp sink has a leak when left under pressure from the faucet and hot handle connections. The hot water at the sink in the first bathroom on the left has very low water pressure...The plumbing system and its fixtures shall be maintained in good repair.
3-501.17; Priority Foundation; A pan of sausage and meatballs prepared 1-2 days ago was 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: Product dated for 4 remaining days.
0.0
28.
7-102.11; Priority Foundation; One unlabeled spray bottle of yellow liquid was stored under the 3 comp sink...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
1.0
47.
4-501.12; Core; A white cutting board above the prep sink is heavily scored...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
51.
5-205.15; Core; The 3 comp sink has a leak when left under pressure from the faucet and hot handle connections...The plumbing system and its fixtures shall be maintained in good repair.
7-102.11; Priority Foundation; One spray bottle of bleach used in the drains was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle was labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic containers stored as clean were stacked together while wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
2-401.11; Core; Cup of coffee without lid stored in food prep area. Employees may drink from closed beverage containers if handled to prevent the contamination of exposed food, clean equipment, other supplies as well as the employee's hands. CDI - Lid was put on cup and it was moved to designated area in the back.
0.5
52.
5-402.11; Priority; One of the discharge pipes at the 3 compartment sink was resting in the drain. Direct connections may not exist between the discharge pipe of the 3 compartment sink and the floor drain. CDI - Discharge pipe was propped so that an air gap exists between the floor drain and discharge pipe.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-602.11; Core; There is a slight build-up of black residue on the ice guard in the ice machine. Enclosed components of ice machines shall be cleaned as often as necessary to prevent a build-up of soil or mold. Clean the ice guard.
0.0
55.
6-501.12; Core; There is a slight build-up of dust on the ceiling vents and light shields. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-501.15; Priority Foundation; Penne that had been recently cooked temped at 106F and angel hair that had been recently cooked temped at 89F in the top section of the pasta and meat cooler. Cooling shall be accomplished by portioning food into smaller or thinner portions, using shallow pans, rapid cooling equipment, ice baths, ice as an ingredient or other effective methods. Pasta was put into shallow pans and put in the cooler to speed up the cooling process.
0.5
38.
6-501.112; Core; There are dead bugs in the light shield over the shelving by the entry door in the back of the kitchen. Dead insects shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Clean the light shields out on a frequent basis.
0.0
41.
3-304.14; Core; Damp cloths were sitting on prep areas. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Cloths were put in the sanitizer bucket.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-203.12; Priority Foundation; The most recent shellstock tags from May and June are not dated. The state when the last shellstock from the container is sold/served shall be recorded on the tag or label. CDI - Tags were dated since PIC stated he purchases stock every 2 weeks and the first batch is gone right around then.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Spring mix (44F), Fettuccini (45F) and Meatballs (45F) temped above 41F in the walk in cooler. TCS foods being held cold shall be maintained at 41F or below. CDI - Thermostat lowered since some non-tcs foods temped above 41F as well... food temperatures lowered within 30 minutes.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled in the bar area. Working containers of poisonous or toxic materials taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was labeled.
1.0
35.
3-501.13 ; Core; Raw shrimp were completely submerged in hot water and being thawed under continuously running hot water (the hot water side of the faucet was turned on and temped at 98F before it was turned off). Foods may be thawed under continously running water that does not temp above 70F as long as the food is completely submerged in water. CDI - Education and shrimp cooled down on ice in the walk in cooler.
0.5
37.
3-302.12; Core; The bulk storage containers of seafood breader, sugar and bread crumbs were not labeled. Containers storing food/food ingredients that are not readily identifiable and that have been removed form their original packaging shall be labeled with the common name of the food. CDI - Containers were labeled.
0.0
49.
4-601.11(B) and (C); Core; The sides of the gray floor fan and the fan guard on the condenser in the walk in cooler needs wiping down due to dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.0
51.
5-202.13; Priority; The end of the water hose was resting in the basin of the mop sink. An air gap of at least one inch shall be between the end of the water supply inlet and the rim of the plumbing fixture. CDI - Hose was tucked around faucet.
0.0
56.
6-403.11; Core; Employee candy and drinks stored on shelving above prep coolers and food prep table. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Items were relocated to bottom shelves.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
**No signature due to Richard being unable to get away, report will be reviewed and signed on 7.1.22 by 11 am.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection
0.0
14.
3-203.12; Priority Foundation; Date stamp was missing on the shellstock tags. The date when the last shellstock from the container is sold/served shall be recorded on the tag. Tags shall be kept for 90 days from the date that is recorded on the label. CDI- Dates were placed on the last couple of tags sold.
1.0
28.
7-204.11 ; Priority; Chlorine sanitizing solution measured above 200ppm (strip turned black). Chlorine sanitizer shall be set to a concentration to 50-200ppm. CDI- Sanitizing solution was diluted. New mixture measured above 100ppm.
1.0
28.
7-102.11; Priority Foundation; Two chemical spray bottles were not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
0.0
33.
3-501.15; Core; Angel hair pasta was being cooled down completely wrapped. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. Keep food uncovered while cooling it down.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Recipient signature was not captured due to a glitch in the system. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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 to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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) NOW requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. 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 Follow-Up: 10/07/2018
*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. 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 letter from fish supplier each year. Follow-Up: 11/15/2017
*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: 07/06/2017
