3-203.12; Priority Foundation; Facility has begun serving fresh mussels but has not been retaining the harvest tags...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Facility informed of this requirement.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the right walk-in cooler measured above 41F due to the unit malfunctioning over night. Milk & eggs in the prep area reach-in cooler measured up to 55F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: TCS food that was not prepared today was voluntarily discarded. The unit was repaired during the inspection.
1.5
35.
3-501.13 ; Core; Several unopened packages of ROP fish were thawing in a flip-top cooler and a walk-in...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Education given. Packages opened.
0.0
36.
4-204-112; Core; The one walk-in cooler on the right is missing an ambient air thermometer...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Replace the missing thermometer.
0.0
47.
4-501.11; Core; Some of the shelving in the walk-in coolers are beginning to rust. The gasket of the right walk-in cooler is damaged...Equipment and components shall be maintained intact and in good repair/condition.
6-301.14; Core; The recently renovated bathrooms had no handwashing signs...A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Signage provided.
0.0
15.
3-302.11; Priority; Raw turkey patties were stored above beef patties...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Turkey relocated to below the beef.
0.0
21.
3-501.16(A)(1) ; Priority; Corn, half chickens, and potatoes in the hot hold cabinet measured as low as 96F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Items were placed in the oven and microwave to reheat to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ham & cheese slices were over stocked in the right flip-top cooler and measured up to 49F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Stack was split to cool.
1.5
41.
3-304.14; Core; A wiping cloth bucket of quat sanitizer measured <100 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Buckets remade.
0.0
47.
4-501.11; Core; Some of the shelving in the raw meat walk-in cooler is peeling/rusted. A piece of the threshold of this cooler isn't completely screwed down and lifts up...Equipment and components shall be maintained intact and in good repair/condition.
0.0
55.
6-501.11; Core; The floor of the dish area is damaged. A few of the ceiling tiles over the storage area are damaged/removed...Physical facilities shall be maintained in good repair.
2-401.11; Core; Employee beverages found on the prep surfaces in the kitchen. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.0
16.
4-602.11; Core; [Repeat] Ice machine has pink residue accumulation present along the shield. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; The slicer has residue accumulation present along the blade and the other food contact surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- slicer was cleaned during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Alfredo sauce made around 11:30 am was sitting on the stove top and holding at 90F. Foods being held hot shall be maintained at 135F or above. CDI- alfredo sauce was reheated to 165F.
1.5
28.
7-207.11; Priority; Employee prescription medication was found on the countertop with other food items and above the flip top cooler along the main service line. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- medication was removed.
1.0
38.
6-501.111; Core; Several small live and dead roaches found in the dish area and inside of and around the ice machine. 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: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13. Call an exterminator ASAP.
1.0
47.
4-202.11; Priority Foundation; Several wooden boards found in the kitchen that are not smooth and easily cleanable. Multi-use food contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- use a barrier (parchment, plastic wrap etc.) between the food and the wooden board. Recommend replacing these boards for something that is wood-like.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in cooler has some residue accumulation present and is in need of cleaning. shelving in the small prep cooler closest to the dish area has residue and food debris present as well. The shelving throughout the kitchen has some dust and residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
55.
6-501.12; Core; The ceiling vents in the dish area is dusty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.18; Priority; Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed cooked macaroni noodles and chicken salad held past the 7 day period, day one for prep was 9/1. CDI. PIC discarded product.
1.5
48.
4-302.14; Priority Foundation; Provide a test kit that accurately measures sanitizer concentrations. Observed no quat sanitizer test strips on site to test the concentration for the sanitizer for the 3 comp sink.
1.0
49.
4-601.11(B) and (C); Core; Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed the interior of the microwave in need of cleaning, the bottom portion and shelves of the reach in hot box in need of cleaning, and the shelves in between the dish machine and handwash sink at the bar with build up.
2-102.12 (A); Core; Person in charge is not a certified food protection manager. 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. Ensure the person in charge obtains certification.
1.0
16.
4-602.11; Core; Ice machine had a buildup of unclean residue present. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment more frequently.
1.5
21.
3-501.16(A)(1) ; Priority; TCS food in hot-holding unit and in hot box observed holding at temperatures below 135F (see temperature chart). TCS food shall be maintained at 135F or above. CDI- Food reheated to above 165F during inspection and placed back in hold holding units.
1.5
23.
3-501.18; Priority; Container of cooked noodles with a prep date of 6/21/22 being held 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- Container of noodles voluntarily discarded during inspection.
0.0
41.
3-304.14; Core; Two sanitizer buckets being stored directly on the floor in the kitchen (one at expo and the other near dry storage). 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, and single-use articles. CDI- Buckets were elevated off of the floor during the inspection.
0.0
48.
4-302.14; Priority Foundation; Chlorine test strips that are stored on the dish machine have accumulated water and are no longer usable. Facility does not have a backup container of chlorine test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Send a picture of chlorine test strips to (cristofer.leclair@wakegov.com) or (919)306-6554 when they are obtained.
0.5
49.
4-601.11(B) and (C); Core; Wire shelving in both walk-in coolers have an accumulation of unclean residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep this shelving clean.
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 *A hard copy and digital copy of the Food Allergen Poster was given to the facility during today's inspection. *VR- (#48) Send a picture of chlorine test strips to (cristofer.leclair@wakegov.com) or (919)306-6554 when they are obtained. Follow-Up: 07/07/2022
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
10.
5-205.11; Priority Foundation; Ice cubes were found in bar hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Ice was melted. Do not use hand sink as a dump sink.
1.0
16.
4-602.11; Core; Ice machines had soil build-up. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment
0.0
16.
4-601.11 (A); Priority Foundation; One clean wine glass at the bar had lipstick residue. Also, a metal pan was store as clean with sticker residue on it. Food-contact surface of equipment shall be clean to sight and touch. CDI-Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
25.
3-603.11; Priority Foundation; Consumer advisory did not the asterisks identifying the raw products. Asterisks could be used to identify the food with the footnote that states that the items are served raw or undercooked. CDI- A note was placed at the register with the items and the proper consumer advisory
0.5
33.
3-501.15; Priority Foundation; Tomatoes (recently prepared and still cooling down) measured 56F at prep line. Cooling shall be accomplished by using ice baths or by using rapid cooling equipment. Prep cooler is not a rapid cooling equipment. CDI- Tomatoes were transfer to walk-in cooler to cool down. Remember food shall be at 41F or below when serving it to the customers.
0.5
56.
6-403.11; Core; A couple of employee drinks were found on prep table and next to single-use items. Employees shall drink and eat away from food, clean equipment and single-use items. CDI- Drinks were voluntarily 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
*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.
*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. Follow-Up: 03/22/2020
*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* 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.
*********The facility plans to purchase a new ice machine. Please e-mail a specification of the new ice machine before purchasing for prior approval. ********
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.
*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. Follow-Up: 12/18/2017
*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: 09/04/2017
*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.
Recommend having employees sign Food Employee lines of Employee Health Policy if they have passed conditional status, and PIC sign the appropriate line.
All food handler drinks must be stored below food and food contact surfaces. Observed drink in a cup on 2nd shelf of refrigerator.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed 2 pairs of dirty tongs that were stored with clean utensils.
0.0
23.
Observed bagged pasta being cooled in the walk in cooler. Pasta met the cooling parameters, but foods can not be tightly wrapped when being cooled. This will not allow for heat to escape foods. It is recommended that pasta be cooled to 45F or below before being portioned into bags.
1.0
36.
Resurface or replace grooved/worn cutting boards.
0.5
49.
No documentation of approved training - no credit awarded.
Store all raw meats according to final cook temperature. Observed raw shell effs over vegetables in walk in cooler. Condensation from coolers is dripping onto foods. Foods were moved from direct line of drippage.
3.0
11.
Dishmachine is not sanitizing properly. Have unit repaired. Until unit is repaired use 3 compartment sink to wash, rinse,, then sanitize all utensils.
3.0
17.
Keep all potentially hazardous cold foods 45F or below. Sliced tomatoes, pimento cheese, and guacamole in ice bath ranged from 40F-60F.
2.0
28.
Flies present in the kitchen area.
0.0
36.
Replace damaged gaskets on make table and refrigerator in front of cook line. Repair ice bine door. Ice bin door is broken at hinges.
0.5
49.
No documentation of approved training - no credit awarded.
Store all raw meats according to final cook temperature. Observed raw hamburger being stored with beefsteak over raw fish. Keep all foods covered in walk in cooler to prevent contamination. Observed desserts uncovered in walk in cooler.
1.5
11.
Dishmachine is not sanitizing properly. Have unit repaired. Until unit is repaired use 3 compartment sink to wash, rinse,, then sanitize all utensils.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack.
0.0
36.
Replace grooved cutting board in front of cookline.
0.0
38.
Provide QAC strips to determine santiizer strength. Usechlorine strips to determine if dishmachine is sanitizing properly.
0.5
39.
Do not use bowls as scoops.
0.5
49.
No documentation of approved training - no credit awarded.
