6-301.11; Priority Foundation; Soap not available at grill station handwashing sink. Each handwashing sink shall have a supply of soap. CDI: Soap replaced.
1.0
16.
4-602.11; Core; Minor build-up inside large ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes with sticker residue left on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods inside flip-top cooler and grill station cold drawers were holding above 41F (see above chart). Lid left open on flip-top cooler, and cold drawer appears to have difficulty closing all the way. TCS foods shall be maintained cold at 41F or below. CDI: Lid and drawer closed. Food returning to temperature. Please ensure these units are not left propped open.
1.5
47.
4-501.11; Core; Gasket on walk-in cooler door is torn. Equipment shall be maintained in a state of good repair.
0.0
56.
6-501.110; Core; Large employee purse stored on shelving above an active food prep station. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
5-205.11; Priority Foundation; Employee observed cleaning out a rag in handsink and knife in basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved/ education provided.
1.0
16.
4-601.11 (A); Priority Foundation; Plates stored clean had food debris and plastic containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
47.
4-501.12; Core; Small green cutting boards badly 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.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking and plates stored on table with food surfaces exposed to ceiling. Clean utensils shall be stored in a self draining position and covered or inverted.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still a few metal containers and plates stored clean with food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
41.
3-304.14; Core; Chlorine sanitizer buckets weak. Maintain sanitizer at correct concentration of 50-100ppm.
0.0
47.
4-501.12; Core; Cutting boards are badly scored. Resurface or replace cutting boards.
0.5
47.
4-501.11; Core; Reach in units leaking. Equipment shall be maintained in good repair.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
4-601.11 (A); Priority Foundation; Metal containers, plastic lids, pots, pans and all food contact surfaces on back wall on shelves soiled with food debris and build up. Food contact surfaces shall be clean to sight and touch. REHS will return January 11, 2023 to verify. Verification Required.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Items inside refrigerator unit 44-50F. TCS foods shall maintain a cold hold temp of 41F or below. Ambient temp 52F. CDI: Items above 45F discarded and all other food moved to walk in. PIC called maintenance prior to departure.
1.5
39.
3-307.11; Core; Chicken nuggets observed with microbial growth on them. Food shall be protected from miscellaneous sources of contamination. CDI: Nuggets discarded.
0.0
48.
4-501.18; Core; Soiled dish water and sanitizer. The wash, rinse and sanitizer solutions shall be maintained clean. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors inside dry storage area especially under shelves. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-703.11; Priority; Dish machine chlorine 10ppm. Maintain sanitizer at correct info. CDI: PIC switched out empty container and chlorine was at correct concentration prior to REHS departure.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers, pots and plates stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
48.
4-501.18; Core; Soiled dish water and sanitizer. The wash, rinse and sanitizer solutions shall be maintained clean. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Plates stored clean had food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
47.
4-501.11; Core; Heavily scored cutting boards. Equipment shall be maintained in a good state of repair.
0.0
48.
4-501.18; Core; Soiled dish water and sanitizer. The wash, rinse and sanitizer solutions shall be maintained clean. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of drawers, hot hold unit, shelves, fryers and outsides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
15.
3-302.11; Priority; Raw steak stored over cooked chicken inside walk in. TCS foods shall be stored based on final cook temps with cooked foods over raw. CDI: Items rearranged.
0.0
23.
3-501.17; Priority Foundation; Pico and tomatoes inside walk in and cooked shrimp inside reach in prepped previous day not date marked. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. CDI: Items date marked. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and clean dishes stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they cannot be contaminated by dust or other forms of contamination.
0.5
48.
4-501.18; Core; Soiled dish water and sanitizer. The wash, rinse and sanitizer solutions shall be maintained clean.
0.5
49.
4-602.13; Core; Cleaning needed fryers and shelving units throughout. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. 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* 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* 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. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. This is IN ADDITION To maintaining the 6-foot distancing as much as possible. (Do not purchase surgical/N95 masks now, save for healthcare workers that are working with active patients.) Balaclava is one of the style face coverings available online. Tutorials on how to make your own cloth face mask also available online. Note: If facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. VR- REHS will return August 26 to verify the Consumer Advisory on the menus has been corrected. Call REHS if ready sooner. Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 08/26/2019
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 04/29/2019
*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.
EHS: Marion Wearing, Contact Phone Number: 919.618.8964 E-mail: Marion.Wearing@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. WALK-IN COOLER is holding food at 45 degrees F
Beef, chicken, shrimp and other meats in drawer cooler were above 45F; cold hold potentially hazardous foods 45F or below at all times; items were put in walkin cooler and service was called in on unit.
2.0
28.
Found one live ant in facility; have pest control come out and treat for pests.
0.0
36.
Drawer cooler not holding temp; items were above 45F; have unit serviced.
0.5
40.
Clean: wall behind flattop; salamander; flattops including flumes;
0.5
44.
Dumpster appears to be leaking; contact waste management company to switch dumpster out for a new one.
0.5
45.
Minor cleaning on floors in dry storage underneath racks.
0.0
46.
Clean minor build up on hood filters.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Multiple jalapenos in box were moldy and rotting; employee took box and went through product to pick out the good ones; be sure no moldy product is in facility.
1.5
10.
Whole shell eggs & tilapia over salsas in walkin cooler; move salsas to prevent contamination of food.
1.5
26.
Be sure lids on dry products are secure on containers to keep pests out of product.
0.0
36.
Hood filters not in place while cooks preparing food; be sure to put filters in before prepping food to ensure efficiency of hoods. Ice build up on boxes in walkin freezer; leak from condenser unit; have unit serviced. Water backing up in 3 comp sink in bar area; have sink serviced to prevent back up.
0.5
40.
Clean walkin freezer floor.
0.0
44.
Dumpster and cardboard dumpster need plugs; have waste company replace plugs.
0.0
46.
One light out in back prep area; have burned out light bulbs replaced.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Spinach and onions and tomatoes temp was 49F; not able to determine how long product was in temperature danger zone; items tossed; be sure to keep product 45F or below at all times.
2.0
34.
Dishes found stacked wet or had water in them; be sure to air dry all utensils.
0.5
36.
Lots of ice build up on boxes and on walls in walkin freezer; have unit serviced.
0.5
39.
Open product found in restricted bar cooler; put all opened product in working refrigerator.
0.0
40.
Detail clean: salamander; fryer; underneath flattop; soda gun holders.
0.0
43.
No towels at handwash sink in dishwash area; provide handtowels at all times.
1.0
44.
Trash in dumpster area; have dumpster area cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in 3 comp sink not at 50ppm chlorine; be sure it is 50-100ppm of chlorine at all times.
1.5
17.
Recommend putting salsa in ice bath to prevent it warming up or get a pH meter to test the salsa and prove salsa has a pH of <4.6. Salsa put into cooler during inspection. Not mentioned on previous inspections.
0.0
23.
Cooling broth in 5 gallon bucket with ice wand and in the walkin freezer; recommend also splitting into 2 containers to help the cooling process.
0.0
34.
Utensils hanging in rinse splash areas for dishmachine or by handwash sink in dishwash area; be sure to store clean utensils away from splash areas.
0.0
36.
Cutting board on prep cooler have dark marks on it; either flip cutting board over or replace.
0.5
39.
Find the specs for Margarita machine in bar area and be sure it is ANSI approved by next inspection.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Witnesses good handwashing techniques! Encourage employees not to touch food with bare hands to prevent the spread of foodborne illnesses; use gloves, utensils, wrap paper etc. to handle food.
Corrected any wrong handwashing techniques with employee.
0.0
10.
Minor rearrangement needed in walkin cooler; eggs and fish stored over beef; manager moved during inspection; refer to food order chart posted outside walkin cooler.
0.0
25.
3 thermometers off 2-4 degrees; be sure to calibrate regularly to ensure accuracy.
0.0
26.
Found open bags; be sure to put any open bags in a sealable container-CDI. Label salt container-CDI.
0.5
34.
Multiple dishes stacked wet; be sure to air dry before stacking.
0.5
39.
Opened bottles stored in NSF cooler with restrictions; be sure to put opened product in working cooler; not mentioned on previous inspections; reference sheet provided.
0.0
44.
Trash and debris in dumpster area; clean and maintain dumpster area.
0.5
46.
Clean hood filters over chargrill.
0.5
47.
All stationary shelving must be 12" off the floor to facilitate easy cleaning. Mobile shelving must be 6" off the floor. Raise shelving in dry storage to the minimum required height.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee`s can of Coca Cola is stored over the meat preparation sink and drainboard while meat is being prepared. Employee drinks shall be COVERED (no cans) and stored BELOW food preparation surfaces.
0.0
11.
ICE MACHINE contains mold. Regular cleaning and sanitizing needed. Empty and thoroughly clean.
1.5
23.
Black Beans have been cooling for up to 3 hours and are 103F. Use your thermometer and check food temperatures during cooling. Additional metal pans may be needed to spread food into even more shallow layers. Pans may be stored in the freezer to speed up the cooling process. STIR the food while cooling. Cooling logs may be used to record the food temperature over time. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less.
1.0
28.
Few ants present near handsink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Food preparation sinks need cleaning. Use soap and scrub the sinks after each use. Leave sinks clean and with sanitizer on them to air-dry.
1.5
15.
Cheese Sauce is 141F. Food that has been cooked and cooled shall be REHEATED to at least 165F. It only needs to be held at 135F or hotter, but must first reach 165F. Use your thermometer to check food temperatures.
0.0
17.
Refried beans are 47F, ground beef 46F and turkey deli meat 46F in the walk-in cooler. Adjust the walk-in cooler to be colder. Food must stay at 45F or colder and is recommended below 41F.
0.0
23.
Pans of refried beans and ground beef in the walk-in cooler may have contained too much food to cool within the 6 hour maximum. Monitor the temperature of food during cooling. COOL FOOD TO 70F IN 2 HOURS OR LESS AND THEN FROM 70F TO 45F IN 4 HOURS OR LESS. A frozen chill wand can be placed in the food, food may need to go into the walk-in freezer to acheive rapid results. Stir the food, etc. Review the ServSafe manual for additional cooling tips.
0.0
40.
Bottom of buckets are scratched and not clean. Keep buckets and all food containers off of the floor. Bottom of buckets must be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store employee drinks BELOW food and preparation areas (covered).
0.0
10.
In the walk-in cooler, handle of serving spoon is submerged in pan of food. Keep handle off of food/out. . . . . . . . . . . Overall, organization of food storage areas is very good. Designate bottom shelf of walk-in cooler for raw chicken and raw meat. Store raw shrimp above the raw chicken and raw meat. See sign.
0.0
17.
Tomato slices 51F are held on top of ice near the grill. Nestle pan into ice or ice water to maintain below 45F.
0.0
49.
No documentation of approved training - no credit awarded.
