4-601.11 (A); Priority Foundation; Observed several plastic food containers with sticker pieces on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated and set aside for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the salad prep cooler and a milk in a low drink cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into walk-in cooler for cooling. Do not overfill food containers in prep coolers.
1.5
39.
3-305.11; Core; Observed some standing water in the bottom of the pizza prep cooler. Food shall be protected from contamination by storing the food: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Address source of water in prep cooler.
0.0
51.
5-205.15; Core; Observed a very loose sink faucet in the women's bathroom. A plumbing system shall be maintained in good repair. Repair handwashing sink faucet.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-501.11; Core; The lids on the pizza prep cooler have some damage and are missing the handles. Equipment components such as doors, seals, hinges, fasteners, etc. shall be kept intact, tight, and adjusted to manufacturer's specifications. Repair damaged prep lids before the next inspection.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Several food containers had dried-on sticker debris on their surfaces.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the salad prep cooler, sausage in pizza prep cooler, and the TCS salad dressings in an ice bath were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded salad dressings and lid closed on the prep coolers.
1.5
39.
3-305.11; Core; Observed a bag of onions on the floor. Food shall be protected from contamination by storing the food: At least 6 inches above the floor. CDI - Bag of onions moved to not be stored on the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Several plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separated wet containers to allow them to air dry.
0.5
54.
5-501.114; Core; One of the dumpsters is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; Observed ice cubes in basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC about sink usage and not to allow dumping ice into the sink.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some dried-on food debris on the deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer removed for cleaning. Ensure that deli slicer is thoroughly cleaned before it is returned to the prep area.
3.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during prep, cooking, cooling/reheating, or when time is used as the public health control. CDI - TCS foods were moved to walk-in cooler for cooling.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Dried on food debris observed on the deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer removed for cleaning.
3.0
22.
3-501.16 (A)(2) and (B); Priority; The salad dressing containers at the server station were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during prep, cooking, cooling/reheating, or when time is used as the public health control. CDI - Dressing containers moved to walk-in cooler, REHS spoke with PIC about using time control for these containers and emailed documentation for TPHC procedures.
1.5
41.
3-304.14; Core; When tested during the inspection, the multi-quat sanitizing liquid in the wiping cloth bucket was less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration of at least 150ppm not to exceed 400ppm for a multi-quat sanitizer. CDI - Sanitizing liquid discarded and replaced.
0.0
51.
5-205.15; Core; The toilet in the women's restroom is having issues flushing properly. A plumbing system shall be maintained in good repair. Address plumbing issues to allow toilet to flush normally.
0.0
56.
6-305.11; Core; Employee backpacks were stored on top of boxes containing single-use articles belonging to the establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Move employee possessions to a designated area.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; A couple knives stored away in knife holder had grease residue and dried-on food debris on the blades. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Knives removed and returned to dish area for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some of the TCS foods stored in the top section of the salad prep cooler and the dressing in a countertop ice bath were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods holding above 45F, other foods moved to walk-in cooler. Do not store foods above the fill line, REHS does not recommend storing salad dressings in the ice bath.
1.5
44.
4-901.11; Core; Observed several clear, plastic food containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. Separate containers and allow for air-drying.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several plates stored with their food-sides facing upwards and allowing for environmental contamination. Clean equipment and utensils shall be stored as specified in the Food Code and shall be stored: Covered or inverted. REHS recommends covering the first plate to act as a barrier, using only the plates underneath that are protected.
0.0
49.
4-602.13; Core; Observed some debris buildup on the top of the dish machine and inside the low, reach-in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude soil accumulation. Clean these areas.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
2-103.11 (O); Priority Foundation; Current employee health policy does not include non-typhoidal Salmonella as a reportable illness. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC updated health policy to have on hand for future inspections.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some plastic food containers with sticker residue and a tomato slicer with food debris on the blades. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in one of the prep top coolers and the chopped greens in the greens cooler were holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Stirred food containers and closed lids to allow for foods to come to proper temperatures, spoke with PIC about other methods to assist with maintaining cold holding.
1.5
44.
4-901.11; Core; Observed some plastic food containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - Containers removed for cleaning.
0.5
54.
5-501.114; Core; Green dumpster for cardboard has a broken drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace broken drain plug.
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
4-601.11 (A); Priority Foundation; Observed a slicer with dried-on food debris on blades, stored away on shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer was moved to dishwashing area for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods in the pizza prep top and in the walk-in cooler were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Overfilled containers were separated and moved into walk-in cooler, walk-in cooler temperature was adjusted to be cooler.
1.5
44.
4-901.11; Core; A couple plastic containers were stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CDI - Containers were separated for air drying.
0.0
54.
5-501.114; Core; The drain plug in the green dumpster is broken, allowing liquids to escape. Drains in receptacles and waste handling unites for refuse/recyclables/returnables shall have drain plugs in place. Replace missing drain plug, EHS recommends a rubber drain plug if dumpsters are being roughly handled.
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
4-601.11 (A); Priority Foundation; Observed several plastic food containers with sticker residue and a couple knives with food residue stored away with clean containers and utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated and knives moved for cleaning. Make sure all residue is removed from utensils and containers before storing.
1.5
54.
5-501.114; Core; The drain plug is broken in the green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace broken drain plug.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
3-302.11; Priority; One container of raw bacon stored above boxes of produce in beer cooler. Food shall be protected from cross-contamination by: separating raw animal foods during storage, prep, holding, and display from raw ready-to-eat food such as fruits and vegetables. CDI - Rearranged foods, do not store raw animal foods above fruits and vegetables.
1.5
16.
4-501.114; Priority; Chemical sanitizer solution in dishwasher was not being dispensed in the proper concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm. CDI - Issue with distribution line fixed, chemical is now being distributed in correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top layers of some TCS foods in salad prep cooler not at proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - Rotated foods to redistribute temperature and moved to lower section.
0.0
39.
3-305.11; Core; A couple boxes of food stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI - Moved boxes off the floor.
0.0
44.
4-901.11; Core; Observed plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food. CDI - Separated containers for proper air-drying.
0.5
54.
5-501.114; Core; Drain plug broken in green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace broken drain plug.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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.
*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.
*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.
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.
Excellent demonstration of rapid cooling of soup in an ice bath in the sink (stirred regularly). Also excellent cooling observed with thin layer of cooked food spread on metal sheet pan inside of the walk-in cooler spaced on speed rack.
Food spots found on two of many wares stored as clean. Ensure that staff are inspecting wares for cleanliness before after sanitizing and before storing.
0.0
17.
Pan of sliced sausage with no temp control at 52 degrees F. Pan of diced chicken at 56 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Do not allow pans of potentially hazardous foods to sit without temperature control. If needed out for large prep batches, set up on ice bath or other means of refrigeration. CDI by recooling.
2.0
19.
Spray bottles of toxic materials on shelf with wrapped eating utensils in bar. Store toxic materials in designated area and to not contaminate foods, utensils, single use items, etc.
1.5
33.
Tongs hanging from fire sprinkler plumbing over grill. Store on clean surface.
0.0
36.
Replace torn reach in cooler gaskets. Linings for lids on prep line hanging loose. Maintain equipment in good repair. Continue to replace rusting shelf components in walk in and dry storage area.
0.5
40.
Cooler gaskets, dry storage shelving, bag in box rack not clean. Maintain non-food contact surfaces clean.
0.5
45.
Areas of floor damaged throughout. Floors not clean under equipment and keg cooler. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. Please note: notes from past inspection indicate that a manager may have a recently-expired certificate. Under the new Rules going into effect on September 1st, that certificate will be valid until the date printed on it (usually 5 years from test date.)
0.0
General Comments
Keep dumpster doors closed. Keep lights turned on in kitchen to provide at least 50 foot candles of light during all food prep and cleaning activities. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Sausage/prosciutto mixture in overfilled pan on prep line at 54 degrees F. Salmon at prep sink after thawing process at 60 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Do not overfill pans. Move thawing foods back to active temperature control before temperature rises above 45 degrees F. CDI by rapidly recooling.
2.0
33.
Small number of pans stacked while wet. Ensure that all wares are fully air dried prior to storage.
0.0
36.
Shelving in walk in cooler peeling and severely rusted. Replace all rusted and peeling components. Pipe extension has been added to prewash sprayer plumbing - remove extension to restore cleanability. Replace torn reach in cooler gasket. Replace missing caster on range. Maintain equipment in good repair.
0.5
40.
Cooler gaskets, shelving in walk in cooler, equipment exteriors not clean. Maintain non-food contact surfaces clean.
0.5
43.
Handwash sink at back of kitchen has no hot water - adjust or repair tempering valve to provide hot water from hot faucet. Recommend setting between 100-110 degrees F on hot side. Recaulk same sink to wall. Spring loaded dispenser handle of handwash sink not working and repair improvised with not cleanable screw such that employees with clean hands must touch screw to obtain towels - repair or replace. Handwash sink at bar has no disposable towels. Provide soap and disposable towels at all handwash sinks. Do not use cloth towels for hand drying.
1.0
45.
Floors covering missing in areas in kitchen. Wall tiles missing under oven. Crack in floor covering near canwash area. Maintain floors and walls in good repair. Floors not clean under prep equipment, near co2 tank, etc. Maintain floors, walls, ceilings in good repair.
0.5
47.
Small number of items stored on floor in bar - all items shall be stored at least 12 inches above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded. Please be aware that this certificate presented is valid for two more days and will not be valid for bonus points on future inspections. North Carolina rules allow for bonus points for approved certificates for up to three years.
0.0
General Comments
One handwash sink fails to drain. Another handwash sink leaks continuously. Plumber on site correcting during inspection. Thank you for proactive correction of this issue.
Pico de gallo (reach in, 48 degrees F), pasta (separate reach in, 50 F), gorzonzola (prep line, 50 F). Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI by rapidly recooling. Ensure that foods are not held without refrigeration during busy day parts and are moved quickly to and from coolers when restocking. Foods held on ice should be in deep ice/water baths, preferably in metal pans.
2.0
33.
Tongs stored hanging on fire suppression plumbing at grill hood. No immediate risk of contamination of food contact surfaces. However, this is not an appropriate storage location for utensils and may be a violation of fire code. Relocate utensils to clean surface. Countertop at waitstaff station lined with linens. Do not line shelves with linens, paper, or other porous materials.
0.0
36.
Shelving in walk in cooler peeling and severely rusted. Replace all rusted and peeling components. Re-seal kitchen handwash sink to wall. Pipe extension has been added to prewash sprayer plumbing - remove extension to restore cleanability and prevent potential backflow issues. Replace missing handle on prep line cooler. Significant ice buildup around gaskets on reach in freezer. Ensure that doors close tightly. Remove ice. If ice returns, have unit serviced to find cause of buildup. Freezer otherwise appears to be working correctly.
0.5
40.
Cooler gaskets, shelving in walk in cooler, equipment exteriors not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors covering missing in areas in kitchen. Maintain floors in good repair. Floors not clean along walls in kitchen, in bar, under prep equipment, etc. Maintain floors, walls, ceilings in good repair.
0.5
46.
Fluorescent fixtures turned off at time of inspection. Keep all lights in kitchen turned on to ensure 50 foot candles at food prep surfaces. Light levels may be verified by light meter at next inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded. Contact Carol Mitchell at 919-250-1094 to request new copy of documentation of class hours letter. Please be aware that this certificate will not be valid for bonus points after mid-March of 2012. North Carolina rules allow for bonus points for approved certificates for up to three years.
0.0
General Comments
Investigated complaint received 10/10/11. Findings noted in complaint file.
Pasta in walk in cooler (64 degrees F); cheese (48 F), sliced cheese (56 F), hummus (48 F) on prep line; sliced chicken (48-49 F) in reach in below prep line. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI by rapidly recooling. See notes in comments at end of inspection regarding pasta.
2.0
33.
Tongs stored hanging on fire suppression plumbing at grill hood. No immediate risk of contamination of food contact surfaces. However, this is not an appropriate storage location for utensils. Relocate utensils to clean surface.
0.0
34.
Pans stacked for storage while wet. Ensure that all wares are fully air dried prior to storage.
0.5
36.
Prep line cooler not in good repair - holds foods at 48-49 degrees F. Repair cooler to hold foods at 45 degrees F or below - to be verified by followup visit on 6/24/11. Do not use cooler as sole source of refrigeration until corrected. Repair reach in cooler to replace caster and eliminate log currently in use as support. Replace torn cooler gasket.
0.5
45.
Floors peeling in kitchen. Maintain floors in good repair. Floors not clean along wall, in bar, under prep equipment, etc. Maintain floors, walls, ceilings in good repair. Replace or remove damaged rubber floor mat in dish area.
0.5
49.
Documentation of approved training - 2 point credit awarded. Contact Carol Mitchell at 919-250-1094 to request new copy of documentation of class hours letter.
0.0
General Comments
Pasta cited for cold hold violation likely out of temperature due to temperature abuse after cooling process, rather than improper cooling (based on manager's description of procedures for pasta). However, small chance exists that this violation was caused by improper cooling. Strongly recommend that establishment clearly separate cooling and portioning processes and not start portioning process until pasta is verified to have reached 45 degrees F.
Cheese, chicken, salsa, tomatoes on prep line and cooler below observed at 50-52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above.
2.0
19.
Spray bottle of purple cleaning chemical not labeled at chemical storage shelving. label all containers of toxic substances.
1.5
34.
Pitcher stored at handwash sink - protect single use items from contamination - do not store within 18 inches of handwash sink. Tongs stored on oven handle - do not store tongs on handles, due to risk of contacting employee clothing at workstation or touching ground when doors opened.
0.5
36.
Shelving in walk in cooler peeling and severely rusted. Replace rusted shelving. Prep line cooler not in good repair - holds foods at 50 degrees F. Repair cooler to hold foods at 45 degrees F or below - to be verified by followup visit on 3/25/11. Do not use cooler as sole source of refrigeration until corrected. Replace moldy caulking near dish machine.
0.5
40.
Shelving, cooler gaskets not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floor covering peeling in two areas in kitchen. FRP corner moldings missing at entrance to dish room. Maintain floors, walls, ceilings in good repair.
0.5
47.
Personal coat stored on top of sideways stacked canned drinks at bar. Store personal items to not contact foods, utensils, single use items.
0.0
49.
Documentation of approved training - 2 point credit awarded. Contact Carol Mitchell at 919-250-1094 to request new copy of documentation of class hours letter.
Food debris observed in numerous pans stored as clean. Ensure that wares are fully washed, rinsed, sanitized prior to storage.
1.5
17.
Salsa on ice bath observed at temperatures as low as 45 at bottom of pan and up to 50 in small area at top of pan extending beyond ice. CDI. Ice used for salsa/celery/spinach on prep counter will be more effective if water is added and if pans area nested deeply into ice. Also recommend that metal pans be used for product held on ice in lieu of plastic pans.
0.0
19.
Spray bottles of bleach/cleaning chemicals not labeled. Label all containers of toxic substances.
1.5
26.
Store dry foods in pestproof containers or securely overwrapped with foodservice film.
0.0
34.
Pans stacked while wet. Airdry all wares prior to stacking for storage. Food debris in pans used for utensils/lids. Store wares on clean surfaces or in clean containers.
0.5
40.
Shelving, interior of reach in freezer, dunnage racks in beer cooler, cooler gaskets not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean, especially under equipment and in beer cooler. Maintain floors clean. Floor covering peeling in two areas in kitchen. Wall tiles missing below oven opening. Walls damaged near entrance to dishroom. Maintain floors, walls, ceilings in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Two seam dented cans recommended for disposal. Establishment voluntarily separated cans for return to vendor during inspection. Thank you.
Milk in bar cooler observed to be not in good condition - expired 8/17 and curdled. Maintain foods in good condition. CDI. Strongly recommend that milk be stored in wait station reach in cooler with other milk to promote proper rotation.
1.5
11.
Small amount of buildup observed on soda nozzle o-rings. O-rings are stained, as well, making cleaning more difficult. CDI by replacing nozzles/o-rings.
0.0
14.
Chicken cooling by unapproved methods cited below observed at 52-62 degrees F within 6 hour cooling window. Chicken may or may not have met 70 degree F time checkpoint, so rapidly reheated and re-cooled using best methods as a precaution. Please note: it is the responsibility of the establishment to prove that foods being cooled are being cooled by approved methods and within approved time frames. Strongly recommend cooling by best methods (sheet pan in walk in, for this food) and implementing time labels or cooling logs.
0.0
17.
Chicken, cheese, other foods on and under prep line observed at 56 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Foods held in this cooler for less than 4 hours may be rapidly recooled. Those held greater than four hours voluntarily discarded. The following foods voluntarily discarded: sixth pan roast beef, sixth pan chicken, sixth pan chicken salad, 5 salmon portions, 3 squeeze bottles sauce made in-house. Thank you for discarding these items and making the correction during the inspection.
2.0
23.
Chicken breasts observed cooling in deep covered pan in walk in cooler. Cool foods by approved methods such as cooling in a single layer on sheet pans in walk in cooler, cooling on an ice bath, or other effective method.
1.0
33.
Knives observed stored between pieces of equipment at prep line. Do not store knives or other utensils between pieces of equipment, as these spaces are note easily cleanable.
0.5
36.
Prep line cooler not in good repair - fails to hold foods at 45 degrees F or below. Have cooler repaired, to be verified by followup visit on Monday 9/27. Low reach in freezer not in good repair - door fails to seat correctly, causing frost to build up inside door. Ensure that door seats correctly against door frame. Cutting board and scoop in utensil bin observed to have excessive heat damage - replace.
0.5
43.
Toilet in men`s room not in good repair. Maintain all toilet and lavatory facilities clean and in good repair.
1.0
45.
Floors not clean, especially under equipment and in bar. Maintain floors clean. Replace missing ceiling tiles in kitchen and near water heater. Replace ceiling tile over prep line immediately, as it could subject food to increased risk of contamination.
0.5
49.
Documentation of approved training - 2 point credit awarded. Contact Carol Mitchell to obtain class hours letter. This letter will be required to receive bonus points on future inspections.
Chicken in make table next to stove was 57F. It is highly recommended that the amount of chicken being stored in the make table be reduced so that the chicken is not heaping over the top of storage container. Keep all potentially hazardous cold foods 45F or below.
2.0
33.
Do not store scoop handles in foods. Observed scoop handles being stored in ice bin and sugar.
0.5
34.
Allow all utensils to air dry. Observed employee hand drying utensils with a multi-use towel.
0.5
36.
Shelves in walk in cooler are rusting.
0.0
43.
Provide paper towels at all hand wash locations. There were no paper towels in the womens restroom.
2.0
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surfaces. Observed drink on shelf above chopper, slicer, and chopper accessories.
3.0
10.
Do not store containers of juice in ice that is used for customer drinks. Observed round container of juice that was stored in the ice bin that houses ice for customer drinks.
1.5
17.
Keep all potentially hazardous cold fooods 45F or below. Foods in pizza make table were 56F-58F. Manager put foods on ice and called refrigeration repair man.
2.0
34.
Do not store scoop handles in ice bin and flour.
0.0
43.
Provide paper towels at all hand wash locations. 2 out of 4 hand wash sinks had no hand towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surfaces. Observed drinks on hand wash sink and on prep table while food prep was taking place.
1.5
34.
Store utensils and flatware in such a way that the handles are pointing in the same direction.
1.0
36.
Shelves are beginning to rust in the walk in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all potentially hazardous cold foods 45F or below. Make table temperatures beside stove ranged from 53F-60F. See chart. Manager removed foods from make table and placed thme in an ice bath. Manager stated that a repairman had been called.
2.0
34.
Store utensils and flatware in such a way that the handles are pointing in the same direction.
1.0
36.
Replace damaged gaskets on 2 door True freezer, 1 door True refrigerator, and 1 door True refrigerator in wait station. Shelves are beginning to rust in the walk in cooler.
0.5
40.
Clean all shelving in walk in cooler. Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty lexan pans stored with clean lexan pans. Clean and sanitize tomato slicer.
3.0
34.
Allow all utensils to air dry. Clean all utensil storage bins.
0.5
36.
Top of make table door is missing a screw and the insulation is exposed. Shelves are beginning to rust in the walk in cooler.
0.5
40.
Clean all shelving in walk in cooler. Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves.
0.5
43.
Warm water is required in womens restroom so that patrons can properly wash hands.
1.0
45.
Clean walls in dish room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Allow all utensils to air dry. Do not store scoop handles in dry goods or ice. It is recommended that the ice buckets stored on rack beside handwash sink be moved so that the handwash sink can be easily accessible.
1.0
36.
Replace melted cutting board on make table beside stove. Replace damaged gaskets on 3 door refrigeration units, and salad make tables in kitchen
1.0
40.
Clan all shevling in walk in cooler. Clean refrigeration units in kitchen area.
0.5
45.
Clean walls behind make tables and in dishwash area.
0.0
47.
Do not store jackets on plastic wrap.
0.5
49.
No documentation of approved training - no credit awarded.
Allow all utensils to air dry. Do not store scoop handles in dry goods. It is recommended that the ice buckets stored on rack beside handwash sink be moved so that the handwash sink can be easily accessible.
1.0
35.
Do not store plastic wrap roll on dirty umbrella.
0.5
36.
Replace grooved cutting board on make tables. Replace damaged gaskets on all refrigeration units in kitchen
RAW SHRIMP OBSERVED STORED IMMEDIATELY ABOVE DESSERTS IN PREP AREA FREEZER, ABOVE COOKED CHICKEN IN WALK IN COOLER, AND ABOVE BACON IN PREP LINE COOLER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS SUCH AS COOKED FOODS, DESSERTS, OR PRODUCE. NOTE: REPEAT VIOLATION CAN RESULT IN 5 POINT DEMERIT ON FUTURE INSPECTIONS. (COS) BIN OF SUGAR OBSERVED STORED ON METRO SHELF IMMEDIATELY ADJACENT TO HAND SINK. PROVIDE SPLASHGUARD OR RELOCATE FOOD STORAGE TO OUTSIDE OF 18 INCHES AROUND HANDSINK - TO BE VERIFIED BY FOLLOWUP VISIT ON 1/25/08.
2.5
11.
NO MEASURABLE SANITIZER OBSERVED IN THREE OF THREE SANITIZER SPRAY BOTTLES TESTED. ENSURE THAT PROPER SANITIZER LEVELS (50-200 PPM CHLORINE OR 200-400 PPM QUAT) ARE MAINTAINED IN SPRAY BOTTLES AT ALL TIMES. (COS) SEE ADDITIONAL NOTES IN GENERAL COMMENTS REGARDING SANITIZER.
2.5
15.
PLASTIC PANS ON CLEAN WARES SHELVING OBSERVED TO BE STACKED TIGHTLY WHILE WET. ENSURE THAT ALL WARES ARE FULLY AIR-DRIED PRIOR TO STACKING. PROVIDE ADDITIONAL AIR-DRYING SHELVING AS NECESSARY.
1.5
16.
PIZZA BOXES UNDER PREP TABLE OBSERVED TO HAVE LARGE AMOUNT OF FOOD DEBRIS ADHERED. DISPOSABLE PAPER TOWELS OBSERVED STORED ON METRO SHELVING IN CONTACT WITH DIRTY LAUNDRY. PROTECT SINGLE SERVICE ITEMS FROM CONTAMINATION. RELOCATE ALL FREEZER COATS, APRONS, SOILED LAUNDRY, ETC. TO DESIGNATED AREA AWAY FROM SINGLE SERVICE ITEM STORAGE.
1.0
General Comments
HANDWASH SINK SHALL BE USED FOR HANDWASHING ONLY TO FACILITATE REGULAR AND PROPER HANDWASHING - IF WATER IS NEEDED FOR STEAM WELLS, PULL WATER FROM PREP SINK. HAVE ICE BIN SODA FOUNTAIN DEACTIVATION SWITCH RE-CONNECTED. ONE CUTTING BOARD OBSERVED TO HAVE HEAT DAMAGE - REMOVE DAMAGED PORTION TO RESTORE CLEANABILITY OR REPLACE - ALL OTHER FOOD CONTACT SURFACES OBSERVED TO BE IN GOOD REPAIR. WALL MOUNTED EDUCATIONAL MATERIALS DO NOT MATCH SANITIZER IN USE (QUAT POSTED, CHLORINE IN USE) - CONCENTRATIONS OF SANITIZER FROM DISPENSER OBSERVED TO BE AT HIGH END OF APPROVED RANGE - CHECK WITH VENDOR TO ENSURE THAT PROPER SANITIZER WAS DELIVERED. IF CHLORINE SANITIZER IS TO BE USED WITH DISPENSER, RELABEL VALVE LABEL AND REPLACE EDUCATIONAL MATERIALS. Follow-Up: 01/25/2008
PORTIONS OF CHICKEN OBSERVED ON PREP LINE AT AT 56 DEGREES F. MELON IN FRUIT SALAD OBSERVED ON PREP LINE AT 51 DEGREES. POTENTIALLY HAZARDOUS FOODS REQUIRING REFRIGERATION SHALL BE HELD AT 45 DEGREES OR LOWER. DO NOT OVERFILL PANS. CORRECTED ON SITE. NO INDICATION OF EQUIPMENT AS UNDERLYING CAUSE.
2.5
3.
RAW SHRIMP OBSERVED STORED ABOVE AND IMMEDIATELY ADJACENT TO READY TO EAT FOODS (COOKED CHICKEN, FRUIT SALAD). TUB OF MUSHROOMS STORED IMMEDIATELY ON TOP OF TUB OF RAW CHICKEN AND ADJACENT TO RAW GROUND BEEF. CASES OF PROCIUTTO STORED STACKED WITH CASES OF RAW GROUND BEEF. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS SUCH AS PRODUCE, CURED MEATS NOT REQUIRING ADDITIONAL COOKING, AND COOKED ANIMAL FOODS. CORRECTED ON SITE. ENSURE THAT RAW ANIMAL FOODS ARE ALSO SEPARATED BY COOKING TEMPERATURES, WITH FOODS WITH HIGHER COOKING TEMPERATURES (SUCH AS CHICKEN, REQUIRED TO BE COOKED TO 165) BELOW OR AWAY FROM FOODS WITH LOWER COOKING TEMPERATURES (SUCH AS PORK - 150 DEGREES, OR GROUND BEEF - 155 DEGREES).
2.5
11.
ONE OF TWO SPRAY BOTTLES OF SANITIZER AT BAR AREA OBSERVED AT <100 PPM QUAT SANITIZER. PROPER CONCENTRATION OF MOST QUAT SANITIZER PRODUCTS IS 200-400 PPM. NO SANITIZER AVAILABLE IN KITCHEN FOR EMPLOYEES DOING PREP WORK. ALL FOOD CONTACT SURFACES SHALL BE SANITIZED. HAVE PROPERLY MIXED SANITIZER AVAILABLE AT ALL TIMES FOR EMPLOYEES PERFORMING FOOD PREP. MGMT CORRECTED BY PROVIDING PROPERLY MIXED SANITIZER SPRAY BOTTLES.
2.5
32.
STORAGE ON FLOOR/INVERTED BREAD TRAYS OBSERVED IN BEER COOLER AND BEHIND BAR. STORAGE SHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR (6 INCHES IF EASILY MOVABLE) TO FACILITATE PROPER FLOOR CLEANING. BREAD TRAYS, SODA CRATES, AND MILK CRATES NOT APPROVED AS SHELVING AS THEY DO NOT ALLOW CLEANING BENEATH. PROVIDE ADDITIONAL SHELVING AND/OR DUNNAGE RACKS AS NECESSARY.
0.5
General Comments
COVERED EMPLOYEE DRINKS OBSERVED STORED WITH SMALL CHANCE OF CONTAMINATION - RELOCATE DRINKS TO DESIGNATED AREA AWAY FROM EQUIPMENT TO ELIMINATE ANY RISK OF CONTAMINATION OF FOOD, UTENSILS, AND SINGLE USE ITEMS. CLEAN UTENSIL BINS REGULARLY. ENSURE THAT HANDWASH SINKS ARE USED FOR HANDWASHING ONLY. SERVSAFE CREDIT REQUIRES ORIGINAL CERTIFICATE AVAILABLE FOR INSPECTION ALONG WITH ATTACHED SIDEBAR INDICATING AT LEAST 12 CLASSROOM HOURS. CERTIFICATES GOOD FOR THREE YEARS. CERTIFICATE REPRINTS CAN BE ORDERED AT WWW.SERVSAFE.COM. INFORMATION ON UPCOMING CLASSES CAN BE FOUND AT WWW.SERVSAFE.COM AND THE ENVIRONMENTAL SERVICES SECTION OF WWW.WAKEGOV.COM .
