2-102.12 (A); Core; Nobody on site is a certified food protection manager. The person in charge shall be a certified food protection manager r who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
5-202.12; Core; The temperature of the water at the hand sink in the men's restroom is 83F. The handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
15.
3-302.11; Priority; Raw fish is below beef and ground beef is above whole beef in the upright refrigeration unit. Store all food according to final cook temperatures in refrigeration and freezer units. The above food was re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced beets are 43F and green beans with tomatoes are 43F in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed on ice.
3-501.16 (A)(2) and (B); Priority; Noted multiple TCS items reading above 41 F in the sub station prep cooler unit. Noted ambient air for prep cooler was 43 F. Maintain TCS items at 41 F or below for cold storage. CDI- PIC contacted technician to have not prep cooler repaired. According to technician, propane refrigerant needed to be replaced for noted unit. Refrigerant repaired during inspection.
3.0
28.
7-102.11; Priority Foundation; Noted label missing on working spray bottle of detergent mix near the chemical storage area. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- chemical relabeled.
0.0
47.
4-501.12; Core; Need to replace the cutting attached to the flip top cooler units. Noted cutting boards a deeply scored and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
0.5
48.
4-501.14; Core; Observed an accumulation of calcium and residue build-up along the interior surface of the chemical dish machine. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used, at least every 24 hours.
0.0
55.
6-501.12; Core; The floors underneath of cooking equipment have black residue buildup on them.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Further investigation determined that feed lines for the chlorine sanitizer and rinse additive were incorrectly hooked-up to the dish machine unit. Chlorine sanitizer line was hooked up to the additive and vice versa for chlorine. Sanitizer must read 50-200 ppm at all times. CDI- Feed lines corrected during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few soiled serving containers and tongs stored as being clean near the chemical dish machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items rewashed at 3 compartment sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cups of Caesar dressing, Italian dressing, penne pasta and alfredo pasta were measuring between 44-45 F in the glass reach-in cooler. Noted ambient air for unit was 40 F. Also noted a cardboard lining the top shelf and blocking air flow throughout unit. Ensure all TCS items are held at 41 F or below. CDI- ambient air adjusted on unit, TCS items cooled down.
3.0
23.
3-501.17; Priority Foundation; Date marking labels missing for containers of lasagna and spaghetti noodles. According to staff, noted TCS items were prepared a few days prior. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled.
1.5
28.
7-102.11; Priority Foundation; Labels missing for working spray bottles of oven cleaner and bleach. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted chemicals relabeled.
0.0
37.
3-302.12; Core; Labeling missing on multiple squeeze bottles of oil and sauces. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
38.
6-202.13; Core; Noted insect fragments on fly sticky paper hanging above rear prep stations and three compartment sink. Insect control devices must be installed so that
the devices are not located over a food prep areas and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, or single-service items. Remove and relocate sticky paper from noted areas.
1.0
38.
6-501.111; Priority Foundation; Noted fruit flies near bags of onions and the rear of the dry food storage area. he PREMISES shall be maintained free of insects, rodents, and other pests. Contact pest control.
0.0
47.
4-501.11; Core; The storage racks above the chemical dish machine are significantly rusted. Discussed replacing racks. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-501.12; Core; Need to replace the cutting attached to the flip top cooler units. Noted cutting boards a deeply scored and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
0.0
55.
6-501.12; Core; Observed grime and residue build-up along the floors underneath the cook- line and prep table equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority Foundation; In the three door reach-in cooler, found a large bowl of raw chicken breast being stored above a pan of lasagna and a bowl of salmon. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted multiple TCS items being held above 45 F in the central prep cooler unit. Noted temperatures ranged from 50-56 F in the Central prep cooler. Ambient air for unit was reading at 60 F. Verification shall be conducted by June 14th to ensure prep cooler temperature is adjusted. Noted TCS items were discarded.
1.5
23.
3-501.17; Priority Foundation; Found a pan of lasagna and barak soup, prepared 6/10, missing date marking labels. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items properly labeled during inspection.
0.0
33.
3-501.15; Priority; Observed a container of tightly covered noodles cooling in the reach in cooler. Discussed cooling TCS items in a vented, shallow containers to allow for rapid air flow around product.CDI- Education provided and noodles vented during the cooling process.
3-302.11; Priority; Raw chicken was being stored overtop of raw beef and fish. Raw fish stored with beef.- TCS raw animals foods shall be stored in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, items were rearranged to meet requirements.
1.5
33.
3-501.15; Priority Foundation; Observed food that was cooled in large containers, packed full of product, and the lids tightly sealed.- Cooling shall be accomplished using one or more methods... Placing in shallow pans, separating into thinner portions, and loosely covered to allow proper air flow.- CDI, discussed methods with PIC and informed them of proper methods.
0.5
49.
4-602.13; Core; Cleaning is needed on the insides of gaskets throughout due to buildup of debris.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to keep them clean.- Please clean items listed.
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wakegov.com
3-302.11; Priority; One slice of fish was being stored overtop of a tub of cut lettuce and raw beef wrapped in plastic wrap was being stored directly on top of butter.- TCS raw animals foods shall be stored in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, items were rearranged to meet requirements.
1.5
47.
4-501.12; Core; Cutting boards at the pizza prep line had heavy scratches with black in them.- 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.- Please resurface/replace cutting boards.
1.0
49.
4-602.13; Core; Minor cleaning is needed on the sides of fryers. The vent for the ice machine is very dusty.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to keep them clean.- Please clean items listed.
0.5
55.
6-501.12; Core; The floors underneath of cooking equipment have black residue buildup on them.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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
2-102.12 (A); Core; The PIC certificate expired a couple weeks before EHS arrival.- 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.- Please obtain a new certification to be in compliance.
0.0
15.
3-302.11; Priority; One slice of fish was being stored overtop of a tub of cut lettuce and raw beef wrapped in plastic wrap was being stored directly on top of butter.- TCS raw animals foods shall be stored in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, items were rearranged to meet requirements.
1.5
16.
4-602.11; Core; The ice machine had pink/black residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice machine. THIS IS A REPEAT ITEM, IF ON NEXT INSPECTION, FULL (3) POINTS WILL BE DEDUCTED.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed clean plates being stored next to the meatball/marinara container with food splash on them.- Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination.- EHS recommends hanging a curtain to protect the dishes. This way you can still get to your dishes without walking around and also providing protection.
0.5
47.
4-501.12; Core; Cutting boards at the pizza prep line had heavy scratches with black in them.- 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.- Please resurface/replace cutting boards. THIS IS A REPEAT ITEM, IF ON NEXT INSPECTION FULL (1) POINT WILL BE DEDUCTED!
0.5
49.
4-602.13; Core; Minor cleaning is needed on the sides of fryers. The vent for the ice machine is very dusty.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to keep them clean.- Please clean items listed.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not have written procedures available 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- Written procedures and educational material provided to PIC for posting. [REPEAT]
0.0
6.
2-401.11; Core; Observed employee food, beverage and personal items located on shelf with and above clean dish and food storage. Provide a designated area for employees to eat and store beverages that is not located where they may contaminate food or clean dishes. [REPEAT]
1.0
16.
4-602.11; Core; Ice machine with pink and black residue accumulation. Soda gun in bar area currently not in use stored with residue accumulation around/in nozzle. Clean ice machines and soda dispensing nozzles at a frequency to preclude the accumulation of soil or mold. Increase cleaning frequency to these areas. [REPEAT]
1.5
28.
7-202.12; Core; Spray bottle labeled as Sanitizer observed with chemical concentration much too high, measured 2,000+ppm chlorine residual. PIC stated it is used to clean food-contact surfaces such as cutting boards. Toxic chemicals shall be used according to law, Food Code, and manufacturer directions included in labeling. Maintain sanitizer at 50-200ppm chlorine residual. Only use Sanitizer strength on food-contact surfaces, no higher. CDI- Product diluted with water during inspection to correct sanitizer concentration. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on large bin of flour and squeeze bottle of oil. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
39.
3-305.11; Core; Large container of cut lettuce in tall reach-in unit lacking cover. In short reach-in freezer, several containers of frozen food items left uncovered. 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 15 cm (6 inches) above the floor. Cover stored food.
0.0
43.
3-304.12; Core; Scoop in large bin of flour observed with entire handle submerged in the food product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Scoop removed during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stack of unwrapped, uncovered single-service items stored food-side up. For single-service items no longer in their original plastic wrap, and not directly under solid shelf, maintain inverted food-side down. CDI- Containers inverted food-side down during inspection. [REPEAT]
0.5
47.
4-501.12; Core; Cutting board at pizza prep line with soiled cut marks. Resurface or replace cutting boards when they can no longer be effectively cleaned. Resurface or replace the board. [REPEAT]
0.5
54.
5-501.110; Core; Side doors and top lids of shared dumpsters left open. Top lid of cardboard dumpster is damaged, bowed in and falling into dumpster. Maintain tops lids and side doors of dumpsters closed. Doors closed during inspection. Have the dumpster lid repaired/replaced. [REPEAT]
0.0
54.
5-501.115; Core; Loose litter on ground around the shared dumpsters and parking lot. Maintain dumpster area free of litter. Clean up the litter and maintain area clean. [REPEAT]
0.5
55.
6-501.16; Core; Mop not hung to dry. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-501.11; Priority Foundation; PIC does not have written procedures available 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- Written procedures and educational material provided to PIC for posting.
0.0
6.
2-401.11; Core; Observed employee eating food with food and beverage located on shelf with and above clean dish storage. Provide a designated area for employees to eat and store beverages that is not located where they may contaminate food or clean dishes. [REPEAT]
0.5
10.
6-301.14; Core; Handwashing sign lacking at front kitchen handwashing sink. A sign directing employees to wash hands shall be posted at each handwashing sink. CDI- Handwashing signs provided to PIC for posting.
0.0
10.
6-301.11; Priority Foundation; Rear kitchen handwashing sink out of soap. Provide handwashing soap at each handwashing sink. CDI- Soap added during inspection.
1.0
10.
6-301.12; Priority Foundation; Paper towel dispenser at rear kitchen handwashing sink not working. Provide hand drying device at each handwashing sink. CDI- Paper towel dispenser repaired during inspection.
0.0
16.
4-602.11; Core; Ice machine with residue accumulation. Soda gun in bar area currently not in use stored heavily soiled. Clean ice machines and soda dispensing nozzles at a frequency to preclude the accumulation of soil or mold. Increase cleaning frequency to these areas.
0.0
21.
3-501.16(A)(1) ; Priority; Pasta sauce hot holding at 125F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Pasta sauce reheated to at least 165F corrective during inspection.
1.5
23.
3-501.17; Priority Foundation; In tall reach-in cooler, Date marking lacking on noodles, rice and vegetable stew prepared previous days. Add date-mark to prepared TCS foods that will be held over to the next day. CDI- Known cook dates added during inspection.
1.5
28.
7-202.12; Core; Sanitizer concentration in spray bottle too high, measured at 300+ppm chlorine residual. Toxic chemicals shall be used according to law, Food Code, and manufacturer directions included in labeling. Maintain sanitizer at 50-200ppm chlorine residual. CDI- Product diluted with water during inspection.
0.0
37.
3-302.12; Core; Labeling needed on squeeze bottles of liquid food ingredients, bin of flour and containers of spices. Label all liquids and powdered food items. Add labeling to these items.
1.0
45.
4-903.11(A) and (C); Core; Several stacks of unwrapped, uncovered single-service items stored food-side up. For single-service items no longer in their original plastic wrap, and not under solid shelf, maintain inverted food-side down. CDI- Containers inverted food-side down during inspection.
0.5
47.
4-501.12; Core; Cutting board at pizza prep line with soiled cut marks. Resurface or replace cutting boards when they can no longer be effectively cleaned. Resurface or replace the board.
0.0
54.
5-501.110; Core; Side doors of shared dumpsters left open. Maintain tops lids and side doors of dumpsters closed. CDI- Doors closed during inspection.
0.0
54.
5-501.115; Core; Loose litter on ground around the shared dumpsters. Maintain dumpster area free of litter. Clean up the litter and maintain area clean.
0.5
55.
6-501.16; Core; Mop not hung to dry. Adequate mop rack not currently available. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack to allow for proper hanging of mops.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
*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. !!! Kimchi that establishment is making in house but not selling, always keep a label on it stating that it is not to be served to the public.!!!
