2-102.12 (A); Core; No CFPM present during inspection. 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. Have a CFPM on site during all hours of operation.
1.0
8.
2-301.14; Priority; Observed employee about to don gloves for food prep without washing hands first. Employees shall wash their hands before donning gloves for working with food. CDI- gloves discarded and employee was instructed to wash hands before donning gloves. Full points may be taken for repeat violations.
2.0
10.
6-301.14; Core; Handwashing sign missing in prep area at handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided.
0.0
15.
3-302.11; Priority; Observed boxes of raw pork stored above cooked rice in the walk-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- rice was moved to an appropriate location.
1.5
16.
4-602.11; Priority; Several clear plastic containers under the flip top cooler were observed visibly soiled. PIC states these are not used. Equipment food-contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. CDI- containers removed for cleaning. No point taken today
0.0
23.
3-501.18; Priority; Salads and sandwiches made two days prior to inspection were observed with no date marking. Ready-to-eat TCS foods shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- dates known and affixed. Ensure proper date marking of ready-to-eat, TCS foods so time can be tracked.
1.5
37.
3-302.12; Core; Gluten free flour was unlabeled in the dry storage container in pantry. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. All other dry goods had labels. Point will be taken for repeat violations in the future.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of single-service articles were observed on the floor of the pantry. Store these items at least 6" above the floor. No point taken today.
0.0
47.
4-101.19; Core; Some plastic serving trays in the kitchen are broken and coming apart at the edges, exposing the metal frame underneath. The lid of the flour bin is cracked. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. This is to facilitate easy cleaning. Please discard the rest of these broken trays to avoid a full point deduction on next inspection.
0.5
47.
4-202.11; Priority Foundation; Two food storage containers were observed with cracks along the bottom. Multi-use food-contact surfaces shall be smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. This is to allow easy cleaning. CDI- broken containers were voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in cooler have some black residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cleaning has improved and all other surfaces were observed clean. Full point not taken.
2-102.12 (A); Core; No CFPM present during inspection. 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. PIC states they are due to take Serve Safe soon.
1.0
8.
2-301.14; Priority; Observed an employee enter the kitchen from outside the building after discarding a cardboard box. They began gathering equipment for food prep and went to put on single-use gloves. Food employees shall wash their hands before donning gloves for working with food. CDI- employee instructed to wash hands before donning gloves. Handwashing education provided.
2.0
37.
3-302.12; Core; Flour and sugar were observed in unmarked containers in the dry storage area. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- labels added. No point taken.
0.0
47.
4-101.19; Core; Some plastic serving trays in the kitchen are broken and coming apart at the edges, exposing the metal frame underneath. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. This is to facilitate easy cleaning. Please discard broken trays. No point taken.
0.0
48.
4-302.13; Priority Foundation; Facility uses a high temp dish washing machine. The dishtemp thermometer was not working during inspection due to a dead battery. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please text a photo of working Dishtemp thermometer to EHS number listed below within 10 days. Utensil surface measured 166F using EHS Dishtemp thermometer during inspection.
0.5
49.
4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have a black residue buildup. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. All other surfaces observed clean. Half point taken today but a full point will be taken on next inspection if these are not clean. Please clean fan covers.
0.5
General Comments
Text a photo of Dishtemp thermometer with new battery to 919-500-6269. Follow-Up: 06/10/2024
3-304.15 (A); Priority; Observed an employee drop a serving cup, pick it up with their gloved hands from the floor and continue working without changing gloves or washing hands. Employee also placed dirty dishes through the dish machine and then proceeded to place plastic wrap on pitchers of drinks with the same gloves on. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee educated on proper glove use. Old gloves discarded and hands washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (time/temperature controlled for safety) foods in the front of the walk-in cooler near the door were observed above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. It was discovered that the walk-in door does not close all the way if not securely shut. This allows warm air to intrude. Ensure the door is closed each time employees leave the walk-in cooler. Place a work order for this door if necessary. CDI- door securely shut. Ambient air measured 38F.
1.5
44.
4-903.11(A), (B) and (D); Core; A shelf of clean bowls and plates is near the dish area and near a handwashing sink. Plates observed uncovered with the food-contact sides exposed. Cleaned equipment shall be stored in an area that is not exposed to splash or other contamination and covered or inverted. Cover clean equipment. EHS recommends installing plastic flaps or a plastic cover over this shelving unit since plates are hard to store inverted.
1.0
48.
4-501.14; Core; The warewashing machine was observed with old food residue accumulation along the top and under the sliding doors. The sprayer arm in the dish rinse area was also observed heavily soiled around the handle. Clean this equipment at least every 24 hours if used, or as necessary throughout the day to prevent recontamination of clean equipment.
0.5
49.
4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have a black residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. All other surfaces observed clean. Half point taken today. Increase cleaning frequency.
0.5
General Comments
Fernando Gunn is the CFPM present today. Certificate verified on ServSafe website. Certificate #21761894. Exp: 2/14/2027
4-601.11 (A); Priority Foundation; A food scoop and a metal pan stored as clean were observed with food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items cleaned during inspection. Cleaning of food-contact surfaces has improved since previous inspection. Can opener and meat slicer were observed clean. Full points not taken today.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned metal pans were observed stacked together with moisture present underneath. A shelf of clean bowls and plates near the dish area was observed uncovered with the food-contact sides exposed. Cleaned equipment shall be placed in a self-draining position that allows air drying and covered or inverted to protect from contamination. Cover clean equipment and utilize proper drying methods.
1.0
49.
4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have some minor black residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. All other surfaces observed clean. No points taken today.
2-102.12 (A); Core; No food protection manager on site during inspection. 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. Chef with ServeSafe is out today. CDI- discussed additional employees obtaining this credential by next inspection and provided information on ServeSafe courses to PIC.
1.0
10.
5-205.11; Priority Foundation; Observed an employee filling pitchers of ice water for lunch service from the handwashing sink at the expo counter. A handwashing sink may not be used for purposes other than handwashing. Do not fill pitchers of water for drinking from handwashing sinks. CDI- employee directed to use water from main faucet at 3-comp sink.
1.0
16.
4-601.11 (A); Priority Foundation; Several metal pans stored as clean on the equipment rack were observed with food residue. The manual can opener blade was soiled. A meat slicer stored as clean in the dry storage area had old food residue on the blade. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items cleaned during inspection. Reviewed cleaning procedures for meat slicer with PIC. Full points assessed for repeat violation.
3.0
33.
3-501.15; Core; A large portion of cooked pork was placed in the walk-in cooler and covered with tin foil. Foods in cold holding equipment that are cooling down shall be left loosely covered, or uncovered if protected from overhead contamination to allow maximum heat transfer. CDI- pork was uncovered to begin the cooling process.
0.5
39.
3-305.11; Core; Containers of ice cream were observed on the floor of the walk-in freezer. Food shall be stored at least 6" above the floor. Ice cream moved to shelf. No point taken today.
0.0
41.
3-304.14; Core; A wet wiping cloth was observed laying on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. The sanitizer bucket was stored directly next to uncovered soup bowls. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored in a manner that prevents contamination of clean equipment, food and single-service articles. CDI- cloth moved to sanitizer bucket and bucket moved to appropriate location. Full point may be assessed for repeat violation in the future.
0.5
44.
4-904.11; Core; Observed clean forks and spoons stored with the food-contact portion facing upwards. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees.
0.0
44.
4-903.11(A), (B) and (D); Core; Bowls, plates and other clean equipment were observed stored on shelving uncovered with the food-contact side exposed. Clean soup bowls were stored directly next to chemical sanitizer bucket. Clean equipment and dishes shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and inverted or covered. Cover or invert clean plates and tableware. No point taken today.
0.0
56.
6-501.14; Core; The air vent on the ceiling in the dry storage area has dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean this vent. No point taken today.
0.0
General Comments
Link to ServeSafe classes: https://www.waketech.edu/programs-courses/non-credit/enhance-your-career/hospitality-tourism/servsafe
4-602.11; Core; The inside of the ice machine has a black and pink residue near the sides and above the interior panel. Ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation; A metal pan on the clean dish rack had old plastic food wrapping on it. Another pan had food debris on it. The manual can opener had black oily residue around the blade and the blade had some residue on it. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items removed for cleaning.
3.0
41.
3-304.14; Core; A wet wiping cloth was observed on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to sanitizer bucket. No points taken today.
0.0
48.
4-501.14; Core; The warewashing machine was observed with old food residue from yesterdays operations. This machine shall be cleaned at a frequency necessary to prevent recontamination of equipment or at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Ice machine vents have extensive dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt and food debris accumulation. Clean these vents.
4-602.11; Core; The inside of the ice machine has a black and pink residue near the sides and above the interior panel. Ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal pans on the clean dish rack were observed with a greasy film. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- items removed for cleaning. Full points may be assessed for repeat violations in the future.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked spaghetti on the steam table in kitchen was observed at 85F. PIC stated it had been cooked, cooled slightly and then placed on the steam table for lunch service. Time and temperature controlled for safety foods held hot shall be at least 135F. CDI- spaghetti moved to hot box to warm back up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salads cut around 10:30am were observed on serving carts in the kitchen. Cut lettuce and tomato were observed around 62F. Time and temperature controlled for safety foods such as cut tomato and lettuce shall be kept cold at 41F or below to prevent bacterial growth. CDI- reviewed preparation procedures with PIC and suggested that salad be kept in the walk-in cooler before lunch service. Salad was served immediately. No points taken today.
0.0
44.
4-903.11(A), (B) and (D); Core; Ceramic serving trays were observed stored under the steam table in a bin with the food-contact sides exposed. Clean plates on the clean dish rack were also stored with food-contact sides exposed. Clean metal pans on the clean dish rack were also observed stacked wet. Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination and:
(1) In a self-draining position that allows air drying
(2) Covered or inverted.
0.5
49.
4-601.11(B) and (C); Core; Ice machine vents are dusty. The fan cover in the reach-in unit has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust and food debris accumulation. Clean these items. Full point may be assessed for repeat violation in the future.
0.5
56.
6-501.14; Core; The ceiling AC vent in the corner of the dry storage area is dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean vent. No points taken today.
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
2-102.12 (A); Core; No certified food protection manager (CFPM) present. The PIC shall be a CFPM who has shown proficiency of required information through passing a test that is part of an accredited program such as Serve Safe. Obtain required credential to avoid future demerits.
1.0
16.
4-601.11 (A); Priority Foundation; A veggie slicer used the day before to cut tomatoes was observed on the clean dish rack with large amounts of residue. Food measuring scoops in the clean utensil drawer had residue and a granular substance on them. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
41.
3-304.14; Core; Several wiping cloths observed laying on prep counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
0.5
45.
4-903.11(A) and (C); Core; Observed single-use food containers stored next to sanitizer bucket on shelf in kitchen. Containers were also out of their original packaging with the food contact surface facing upwards. Single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI- sanitizer bucket moved and containers inverted so food contact side faced down.
0.5
48.
4-501.14; Core; Warewashing machine has old food build-up along the top and inside the closing doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Ice machine vents are dusty. The nonfood-contact surfaces of equipment shall be kept free of dust accumulation. Much improvement on cleaning since last inspection. No points taken
0.0
56.
6-202.11; Core; Walk-in unit light bulb is missing a cover. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food. Have cover replaced or cover with plastic tube sleeve. Full point taken for repeat violation.
2-102.12 (A); Core; No certified food protection manager (CFPM) present. The PIC shall be a CFPM who has shown proficiency of required information through passing a test that is part of an accredited program such as Serve Safe. Obtain required credential to avoid future demerits.
1.0
43.
3-304.12; Core; A metal fork was observed in the tuna salad container with the handle in the food. In foods that are potentially hazardous, utensils shall be stored in the food with their handles above the top of the food and the container. Fork removed.
0.5
48.
4-501.14; Core; Warewashing machine has old food build-up along the top and inside the closing doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Inside metal drawers near the cookline need more detailed cleaning. Food residue and debris are present along the inside compartment. Nonfood-contact surfaces of equipment shall be kept free of food residue. Clean this area more thoroughly. No points taken today
0.0
56.
6-501.14; Core; Air vent on wall near the ice machine has heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean vent
0.5
56.
6-202.11; Core; Walk-in unit light bulb is missing a cover. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food. Have cover replaced.
2-102.12 (A); Core; PIC has not had time to take the Serve Safe course since last inspection. The PIC 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. Obtain required credential to avoid losing a point on future inspections.
1.0
47.
4-501.11; Core; Warewashing machine gasket is broken and dish water sprays out of the machine as a result. The gauges of the warewashing unit are also broken. Equipment shall be kept in good repair. Fix warewashing machine.
0.5
48.
4-204.115; Priority Foundation; Rinse temperature gauge is broken on warewashing machine. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. Verification required. PIC to send a picture when this is installed. Parts have been ordered for installation.
0.5
48.
4-302.13; Priority Foundation; Facility uses a hot water sanitizing warewashing machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Surface temp must reach at least 160F. Temperature was measured at 162F during inspection using a Dishtemp thermometer. PIC to obtain a Dishtemp thermometer or thermostrips. CDI- In the meantime, facility can utilize their three compartment sink to sanitize dishes after washing in the machine.
0.0
49.
4-601.11(B) and (C); Core; The bottom of the ice scoop holder and fan guards in the walk-in have black residue. The sprayer nozzles are soiled around the handles and underneath. Non food-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
2-102.12 (A); Core; PIC's Serve safe certificate is expired as of September 2021. The PIC 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. PIC is in the process of obtaining new certificate.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of vomiting and diarrheal events as required with the new food code. CDI- PIC was emailed the required information.
0.0
10.
6-301.12; Priority Foundation; Employee bathroom did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CDI- New towels provided.
1.0
16.
4-601.11 (A); Priority Foundation; Can opener was visibly soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Can opener removed for cleaning.
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
*CONSUMER ADVISORY Eating raw or undercooked eggs, beef or seafood may cause severe illness. People with some health concerns are at higher risk.
This establishment is operating under a Transitional Permit. All items on Transitional Permit Non-compliant Items List must be completed before the expiration date of the permit. Failure to do so will result in the permit expiring and the establishment being required to close until a new permit can be issued. Contact James Smith at 919-868- 9246 with any permit-related questions or to request a new copy of your Transitional Permit.
