4-602.11; Repeat; Black residue build-up inside soda fountain nozzles in dining room area. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned. Full deductions taken due to consistent repeat violation.
3.0
16.
4-601.11 (A); Priority Foundation; A few dishes being stored as clean were found with food residue on them. Food contact surfaces shall be kept clean to sight and touch. CDI- Dishes were taken back to be cleaned as needed. Spot check dishes before placing them as clean.
0.0
42.
3-302.15; Core; EHS observed avocados with sticker residue remaining on their skin. Raw fruits and vegetables shall be washed before being used for service. CDI- Employees were educated and avocados will be washed moving forward.
0.0
47.
4-501.11; Core; Low boy cooler door is incapable of remaining shut (employees have items pressed against the door for it to remain shut. Large rice container has large crack/opening and needs to be replaced. Equipment shall be maintained in a state of good reoair.
0.5
55.
6-501.11; Core; Grout is missing on some areas of the floor. Physical facilities shall be maintained in a state of good repair. Re-grout floor as needed.
4-602.11; Core; Black residue build-up inside soda fountain nozzles in dining room area. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned. This violation has been marked four inspections in a row. Please have the soda fountain nozzles routinely cleaned.
1.5
28.
7-201.11; Priority; Bucket of chemical sanitizer stored with chocolate chip cookies in underhand prep line storage. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-use items. CDI: Cookies moved to alternate location. No points deducted.
4-602.11; Core; Black residue build-up inside soda fountain nozzles in dining room area. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned. This violation has been marked three inspections in a row. Please have the soda fountain nozzles routinely cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on dishes stored as clean. Equipment food contact-surfaces and utensils shall be clean to the sight and touch. CDI: Stickers removed.
1.5
44.
4-903.11(A), (B) and (D); Core; Pans nested wet and unable to properly drain/holding water. Equipment and utensils shall be stored in a self-draining position that allows air drying.
0.0
45.
4-903.11(A) and (C); Core; Few boxes of single-service containers stored in facility hallway. Single-service items shall be stored at least 6-inches above the floor.
0.5
47.
4-501.11; Core; Shelving inside walk-in cooler is rusty/damaged. Metal shelving on serving carts is severely rusted. Equipment shall be maintained in a state of good repair.
0.0
54.
5-501.11; Core; Grease receptacle is stored on mulch/soil outside facility that is not sloped to drain. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
0.0
55.
6-501.12; Core; Black residue on walls near 3-compartment sink, cleaning needed on floors under back storage shelving and under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
0.5
56.
6-403.11; Core; Employee phone on counter during active food prep. Lockers or other suitable facilities shall be provided for employee storage of personal items.
4-602.11; Core; Black residue build-up inside soda fountain nozzles in dining room area. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned.
1.5
49.
4-601.11(B) and (C); Core; Greasey build-up on exterior surfaces of grill equipment. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust, dirt, and debris.
0.0
55.
6-501.12; Core; Black residue on walls near 3-compartment sink and food splatter on serving line walls. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
4-602.11; Core; Black residue build-up inside soda fountain nozzles in dining room area. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Warning stickers left on large gallon sized food containers. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Stickers removed during inspection.
1.5
28.
7-201.11; Priority; Two containers of sanitizer stored near unprotected food-contact items such as drink cups and plastic wrap. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-use items. CDI: Sanitizer moved.
1.0
49.
4-601.11(B) and (C); Core; Minor grease build-up on exterior surfaces of grill equipment, heavy grease build-up on overhead ANSUL system. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust, dirt, and debris.
0.0
55.
6-501.12; Core; Soiling build-up under grill equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1) ; Priority; Large container of cooked steak holding below 135F inside hot-holding cabinet. Time/Temperature Control for Safety Foods shall be maintained at 135F or above. CDI: steak reheated to 165F.
1.5
54.
5-501.114; Core; Drain plug missing from shared facility dumpster. Drains in receptacles and waste handling units for refuse shall be drain plugs in place.
0.0
55.
6-501.12; Core; Black residue on walls near 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
3-302.11; Priority; Raw shrimp stored under ready-to-cook tenderized beef ribs inside walk-in cooler. Raw animal foods shall be protected from cross contamination by being stored based on final cook temperatures. CDI: Items reorganized based on cook temperatures.
1.5
16.
4-602.11; Core; Nozzles on tea pitchers in dining area have black residue building up inside. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned. Repeat Violation.
0.0
16.
4-601.11 (A); Priority Foundation; Greasy residue and minor food debris on dishes stored as clean in dish area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes removed to be cleaned.
1.5
41.
3-304.14; Core; Wet wiping cloths observed on prep counters, wiping cloths in Quat sanitizer buckets below 150ppml. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans nested wet and unable to properly drain/holding water. Equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat Violation.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on cooler interiors, and on reach-in cooler gaskets. Black residue observed on walk-in cooler door. Hood ventilation system in need of cleaning as well as exterior surfaces of equipment in grill area. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust, dirt, and debris. Repeat Violation.
0.5
55.
6-501.12; Core; Walls in need of cleaning throughout kitchen, floors and base boards in grill station and ware washing station in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
4-602.11; Core; Nozzles on tea pitchers in dining area have black residue building up inside. Equipment and beverage dispensing nozzles and enclosed components shall be frequently cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Roasted vegetable mix on steam table portion of make line holding below 135F. Potentially hazardous foods shall be maintained at 135F or above. CDI: Food item reheated and steam table temperature adjusted.
1.5
33.
3-501.15; Priority Foundation; Large container of diced tomatoes cooling covered in tightly wrapped plastic. Salsa cooling under thickly wrapped plastic covering. Cooling shall be accomplished by placing the food in shallow pans, separating into thinner portions, using rapid cooling equipment, sitting the food in a container places in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: Plastic coverings were loosened and EHS provided education on cooling methods to PIC.
0.5
41.
3-304.14; Core; Wiping cloths stored in a bucket of Quat sanitizer below the required 200ppml concentration. Wiping cloths shall be held between uses in a chemical sanitizing salutation at the specified concentration. CDI: Sanitizer was refreshed. Sanitizer at 3-comp sink dispenser reading at 200ppml.
0.0
44.
4-903.11(A), (B) and (D); Core; Several pans nested unable to properly drain and holding water. Equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed on exterior portions of equipment in grill area and inside reach-in units. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust, dirt, and debris.
0.0
55.
6-501.12; Core; Walls in need of cleaning throughout kitchen, floors and base boards in grill station and ware washing station in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
1.0
General Comments
Peri Sellew can be reached by phone at (984) 220-7242 or by email at peri.sellew@wakegov.com
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy is not available to the inspector today. Manager is responsible for notifying employees of illnesses and symptoms that need to be reported. New requirement to add Nontyphoidal Salmonella. Provided Stop Sign to be posted today and guidance on updating the acknowledgement/reporting form.
0.0
5.
2-501.11; New Rule requires written procedures for clean-up of vomit and diarrheal events.
0.0
10.
5-205.11; Priority Foundation; Clean Pans are stored at the handwashing sink, within the splash-guard. Thermometers and scissors hang from the splash guard. Handwashing sink shall be used exclusively for handwashing. Eliminate clean pan storage from the handwashing sink area. *possible solution to the lack of storage: mount a glove box holder to the yellow wall near the handwashing sink and provide a catch-pan, tub, etc to collect dirty pans either under the handwashing sink or under the table to the left of the handwashing sink. After removing stored gloves and dirty pans from the table top, there will be space to store clean pans just outside the sink splash-guard. Pans were removed during inspection
2.0
39.
3-305.11; Core; Six containers of Chips are stored on the floor under the table. Use shelving or add rolling dollies to keep food containers off of the floor. Chips were moved to the shelf under the table during today's inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Pans are stacked wet. Leave pans apart to air-dry before stacking together. . Discontinue storing pans at the front handwashing sink and store pans in a clean & protected area.
0.5
47.
4-501.12; Core; Cuttingboards are not in good condition, several with fuzzy, deteriorating cutting surfaces. White cutting board is not clean along the edges. Cutting boards are discolored with dark cuts in several areas, indicating areas that are not being effectively cleaned. Replace cutting boards that are not in good condition or are fuzzy or can no longer be effectively cleaned.
0.5
47.
4-502.11(A) and (C); Core; Colander is badly dented and difficult to clean. Replace metal colander.
0.0
49.
4-601.11(B) and (C); Core; Fans in the kitchen are dusty, not clean. Table and stored equipment in the back of the kitchen are not clean. Add these items to the cleaning schedule.
0.5
55.
6-501.12; Core; Walls are not clean, especially in the cooking area. Increased effective cleaning of walls is needed.
*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.
*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: 09/21/2019
*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*
*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 contact info: Maria Powell 919-675-5603. 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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
NOTE: If foods are difficult to keep hot on the steam table, consider using time as a public health control (TPHC). TPHC form explained and left with manager.
Clean ice shoot on soda fountain. Ice shoot was cleaned during inspection
1.5
24.
Do not thaw chicken thighs at room temperature. Thawing may occur in the refrigerator or in the microwave or in the cooking process or submersed under cool running water.
0.5
34.
Air dry pans before stacking
1.0
35.
Maintain single service dups in plastic sleeves
1.0
36.
Replace rusty wire shelves in reach in coolers. Repair door on reach-in cooler in front of grill.
1.0
40.
Remove moldy caulk at utensil sink. Clean spray nozzel at utenil sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed workers wash and rinse food containers/bowls and then only dip them in quaternary ammonium sanitizer (QA) for about 20 seconds. QA was weak in 3rd compartment of 3-comp. sink (little less than 200 ppm). After washing and rinsing multi-use utensils and food containers, they shall be sanitized for at least 2 minutes in approved sanitizer (at least 200 ppm QA but not to exceed 400 ppm)...Found greasy/discolored cutting board, measuring spoons and a few other utensils being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
16.
In steam table, found cooked/sauteed peppers at 109-125F and cooked/sauteed squash at 111-129F. Reheat these foods to 165F and maintain at 135F or above (vegetables discarded on site and new vegetables were cooked).
2.0
36.
Replace the rusty/peeling shelving in walk-in cooler. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard all cracked/damaged/burned food containers, their lids and utensils and replace as necessary...Remove the stickers and sticky residue from exteriors of food containers...Re-surface or replace cutting boards with deep knife cuts or are badly stained...Remove the foam from side of metal cabinet door which is being used to hold scoop holder in place since this foam is not easy to clean.
0.5
39.
Found small Cuisinart Commercial Pro Prep food processor that appears not to meet the standards of the National Sanitation Foundation (NSF) or equivalent. Provide documentation to our department that shows this processor meets NSF standards OR remove it from the establishment.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food prep tables and sink drainboards--food scales--refrigerator hinges and backsides/undersides of door handles--black soda syrup box rack--exteriors of cooking equipment.
0.5
46.
Replace the damaged vent hood filters above cooking line...Clean the dusty ceiling fan grates in bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils...COMMENTS REGARDING HOT HOLDING OF SAUTEED PEPPERS AND SQUASH: If peppers and squash cannot be properly hot held at 135F or above, consider applying for a time in lieu of temperature process with our department. Application left with manager at time of inspection (keep in mind that this process cannot be used UNTIL it is approved by our department)...Remember that hands must be washed after touching face, mouth, etc. before handling food, utensils and other kitchen equipment.
After coming in from outside, observed worker start to touch items such as ice scoop in front area without washing hands. Also wash hands after touching mouth, face, hair, etc. before touching any other items in kitchen.
2.0
10.
Found dripping condensation onto box of jalepeno peppers in walk-in cooler. Do not store food under dripping pipes until pipes can be wrapped...In the meantime, put pans under dripping pipes.
1.5
11.
In storage, found two dark yellow/orange stained cutting boards with greasy feel to them. Also found hand vegetable cutters in storage with significant food debris on them. Also found several food containers and a few utensils in storage that had food debris on them...Thoroughly clean and sanitize these items before storing them. (Always remember to scrub the cutting boards well before sanitizing them or putting bleach on them to bleach out stains).
1.5
17.
Pico de gallo in small ramekins at make line was at 53-57F. This food must be kept at 45F or less. Keep ramekin containers only 2 or 3 layers high--do not go above fill lines on metal inserts to maintain proper temperatures.
2.0
26.
Found unlabeled containers of rice and beans. Properly label these containers with their contents.
0.0
34.
In walk-in cooler, found clean food containers stored under raw chicken containers. Do not store clean containers below raw meat to prevent contamination...Found some food containers being stacked while wet in dishwashing area. Completely air dry these items before stacking them.
0.5
36.
Replace the rusty/peeling shelving throughout the kitchen/walk-in areas using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard all cracked food containers and replace as necessary...Seal the cracks near doors on front refrigerators using caulk/sealant that is food grade...Repair the leak under front steam table so water does not drip...Remove the stickers and sticky residue from exteriors of food containers...Found exposed copper pipes in walk-in cooler. Properly insulate (wrap) these pipes to keep condensation from dripping on top of food below.
0.5
39.
Remove from the restaurant the unapproved (for household use only) food processors since they do not meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food prep tables and sink drainboards--food scales--sink faucets--refrigerator gaskets, hinges, behind door handles--interiors of rinsing and sanitizing sinks of 3-compartment sink.
0.5
46.
The lighting about front cooking surfaces was 18-19 foot-candles (fc) and 9-45 fc above front food preparation areas. Provide at least 50 ft-candles of shielded light over these areas...Clean the dusty ceiling vent fan grates in bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Comment about hot holding of mixed veggies: Ensure that veggies touch the bottom of steam table pan to ensure they stay 135F or above.
Roach droppings observed on exteriors of BiB hoses at BiB rack known to be site of prior activity. No current pest activity observed at this location or elsewhere. Thoroughly clean hoses to remove sign of prior activity and monitor for signs of new activity. Strongly recommend that establishment document and then immediately remove signs of pest activity when found. Pest control service should then be notified so treatments can be done. Prompt removal of signs can aid in monitoring effectiveness of pest control service.
0.0
34.
Numerous pans observed to be stacked tightly while wet. Ensure that wares are fully air dried prior to storage. Shelving used for storage of clean utensils not clean. Store utensils on clean, cleanable surface.
0.5
35.
Single use cups stacked without protection by dispenser or sleeve. Single use cups shall be protected from contamination by dispenser or original plastic sleeve.
0.5
40.
Exteriors of cooking equipment, non-food contact undersides of soda heads, BiB hoses (see above), surfaces in canwash, gas plumbing at cooking equipment, plumbing at three compartment sink, BiB rack, exterior of soda machine ice chute not clean. Maintain non-food contact surfaces clean.
0.5
45.
Dust observed on wall between handwash sink and burners. Maintain clean.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Water observed on utensils on bottom shelf of utensil storage rack. Unable to determine whether this is from washing/drip of drying pans or splash up from floor. Strongly recommend that establishment raise bottom shelf of this shelf unit to ensure that wares are never subject to splash from floor.
Slime mold present in upper compartment of ice maker. Food oils/debris left on surfaces of metal food containers and lids, after wash/rinse/sanitize steps. CDI- Food containers and lids moved into utensil wash sink, employee started process. Ice maker cleaned.
1.5
29.
Employee in process of bagging cut vegetables is not wearing hair restraint (Must wear effective hair restraint when preparing food).
0.0
34.
Covers for serving line are stored on floor by rear prep table (Clean equipment must be stored above the floor).
0.5
35.
Plates lined with paper are stored on front side of counter beside cash register without sneeze protection (Either place these plates behind a sneeze-shield, or move away from potential customer sneeze contamination. Manager moved plates behind stacks of cups, on back edge of counter = approved location).
0.0
40.
Spider web present inside 1 door refrigerator that is used as dry food storage. Slime mold present on surfaces behind ice chute, on soda dispensor. Food scale has food debris build-up on surfaces.
0.5
46.
Large gap present between grills in fume hood (Need to install a spacer to close gap). Loose caulking is hanging from interior of fume hood (Remove loose caulking and re-seal open gaps). Light intensity above serving line is below 50fc at salad prep and section of hot hold (Adjust overhead lights so that at least 50 foot candles is provided at these work surfaces).
0.5
47.
Employee`s coat was stored on prep table (Store employees` coats,bags,personal items in manner that prevents potential contamination of food,food contact surfaces,clean utensils,etc.)
0.0
49.
No documentation of approved training - no credit awarded.
Roaches and roach droppings observed around BiB rack. Work with pest control service to eliminate pests. Document and then remove signs of insects (droppings, carcasses, etc.) when found to help monitor for new activity.
1.0
34.
Wares observed to be stacked tightly while wet. Ensure all wares are fully air dried prior to storage. Additionally, broom stored immediately adjacent to clean pans at wares storage shelving. Relocate broom.
0.5
36.
Prewash sprayer observed to hang below flood rim of three compartment sink. Replace spring to eliminate potential for cross connection/contamination of water supply. Reach-in cooler doors not in good repair - catch upon closing. Maintain equipment in good repair. GC: Close small gap between filters at hood system.
0.5
40.
Cabinets below soda station, non-food surfaces of soda machine, equipment exteriors, shelving in walk in cooler not clean. Maintain non-food contact surfaces clean.
0.5
45.
Patch small damaged areas of wall at handwash sink near stove to prevent further damage.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Significant improvement observed in removal of labels from pans. Thank you for addressing this repeat violation.
Label residue and/or food residue observed on numerous plastic pans stored as clean. Wares shall be fully washed, rinsed, and sanitized prior to storage.
1.5
34.
Wares observed stored immediately above and within splash radius of wash compartment of three compartment sink. Store wares outside of splash radius (18 inches typical) of wash and rinse compartments of three compartment sink and handsinks. Wares observed to be stacked tightly while wet. Ensure all wares are fully air dried prior to storage. Food debris observed in bins used for storage of clean utensils. Store utensils on clean, cleanable surface.
0.5
35.
One stack of service cups observed to extend several inches above plastic sleeve. Reminder: keep sleeves pulled up to shield single service cups.
0.0
36.
Splashguard at front handwash sink observed to be not easily cleanable and not being maintained clean. Replace splashguard with easily cleanable splashguard. Recommend that any proposed replacement splashguard be reviewed with inspector prior to installation. Pooled water observed food storage compartment of prep line cooler - maintain cooler in good repair to prevent pooling of water and potential contamination of foods and food contact surfaces. One cooler gasket observed to be torn - replace. Shelves in reach in cooler observed to be rusting and no longer easily cleanable - replace.
0.5
37.
Two large stock pots observed to be larger than can be submerged in warewashing sink. No evidence that pots are being inadequately washed, rinsed, and sanitized. Such evidence, if observed, may result in points taken on future inspection and order to remove pots.
0.0
40.
Maintain cooler and splashguard cited on #36 clean.
0.0
45.
Cove base tiles around half-wall on front line observed to be pulling away from wall, leaving gaps that could harbor pests, and at least one tile is missing. Maintain floors, walls, ceilings in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
****This establishment is operating under a Transitional Permit which will expire on March 23, 2009 and is not renewable. All Transitional non-compliant items must be completed by this date or the establishment will not be able to operate. Please contact James Smith at 919-868-9246 or Jason Royal at 919-857-9423 to request evaluation of completed items or with any questions regarding the Transitional Permit process. **** Employee observed to wear single use gloves while taking out trash. NC Rules do not directly address when gloves can and cannot be worn. However, strongly recommend that policy be in place prohibiting employees from wearing gloves during cleaning and non-food handling tasks. This will promote regular changing of gloves and washing of hands. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Tortilla chips observed stored in contact with non-food grade garbage bags. Foods shall be stored in food grade containers. If plastic bags are to be used, ensure that they are food grade and have documentation available to demonstrate food grade status.
1.5
11.
Label residue observed on numerous plastic pans stored as clean. Wares shall be fully washed, rinsed, and sanitized prior to storage.
1.5
28.
One roach observed in trash can enclosure near drink area. Additional examination of kitchen and storage areas revealed no other pests. Continue to work with pest control service to eliminate and prevent pests.
0.0
34.
Wares observed stored immediately above and within splash radius of wash compartment of three compartment sink. Store wares outside of splash radius (18 inches typical) of wash and rinse compartments of three compartment sink and handsinks. Wares observed to be stacked tightly while wet. Ensure all wares are fully air dried prior to storage.
0.5
36.
Re-tape plumbing under handsink to be cleanable.
0.0
40.
Spilled soda and other food matter observed in cabinet under soda machine and inside trash can enclosure near drink area. Maintain clean to help prevent pests.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
This establishment is operating under a Transitional Permit which will expire on March 23, 2009 and is not renewable. All Transitional non-compliant items must be completed by this date or the establishment will not be able to operate. Please contact James Smith at 919-868-9246 to request evaluation of completed items or with any questions regarding the Transitional Permit process.
