Observation: Staffing are not washing hands after handling soiled dishware, before performing tasks for food production at expo line or other production such as pouring dressing in solo to go cups. 2-301.14; Priority; (E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
CDI: Spoke with staff about using hand sink on side of prep refrigerator cookline prior to engaging in production tasks.
2.0
23.
Observed: Prepared ready to eat foods not marked with date of preparation. (Gravy, soup). Cooked chicken mix exceed date mark for discard of 3/25/24.
3-501.17; READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
CDI: Discarded food products during inspection.
commercially processed food open and hold cold
0.0
23.
Observation: Cooked chicken mix exceeded the 7 day date marking on container by 7 days. Container was date marked 3/18/24 and should have been discarded by end of business day 3/25/24.
3-501.18; Priority A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or PACKAGE that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in
par. 3-501.17(A). P; CDI: Product discarded during inspection.
1.5
35.
Observation: Cooked meat sauce product observed being thawed at room temperature in prep sink.
3-501.13 ; 3-501.13 Thawing.
Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf
CDI: Operator removed product to refrigerator for thawing.
0.5
39.
Observation: Cooked noodles being cooled in 3 compartment dish sink when food prep sink for ready to eat foods available for cooling. This creates a potential for cross contamination of food product. Use food prep sink for these types of production tasks.
3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
CDI: Operator removed noodles to food prep sink to complete cooling and production.
0.0
41.
Observation: Wiping clothes being used to wipe surfaces at the production area not being stored in a sanitizer between use.3-304.14; Core;) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
CDI: Operator corrected by placing wiping clothes in sanitizer bucket.
0.0
54.
Observation: Area around dumpsters (shared) accumulated with leaf litter/refuse.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
Observation: Walls floors under and behind equipment in need to cleaning.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
0.0
General Comments
Evaluate the need for TPHC policy for breakfast/bunch service. Sign placed at salad buffet line to use new plate/bowl for refills. Plates moved under buffet hood to protect food contact surface; bowls inverted at steamwell.
2-201.11 (A), (B), (C), and (E); Priority; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.
0.0
23.
3-501.18; Priority; Observed a container of chicken salad dated for 1/08 and a container of sliced turkey dated for 1/09 inside the side prep cooler unit. 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 discarded.
1.5
23.
3-501.17; Priority Foundation; Noted large cooked roast missing a date marking label in the outside keg cooler. Person in charge unsure of when roast was cooked. Also found a pan of cooked peppers and potato salad missing date marking labels in the reach in cooler units. 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 discarded.
0.0
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for their recently implemented salad bar. According to Person in charge, the items are held from 11am-2pm (4 hours) using TPHC. Facility however, does not provide written procedures for TPHC use at the salad bar. Discussed ensuring written procedures followed and provided for food items held on TPHC. CDI- TPHC documentation provided during inspection.
0.0
33.
3-501.15; Priority Foundation; Found a deep, tightly covered container of salsa cooling inside the reach in cooler unit. Noted salsa measuring between 47-48 F during time of inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and placed in walk-in freezer for blast chilling.
0.5
36.
4-502.11(B); Priority Foundation; Noted one of the dial top food thermometers is not calibrated and measuring -5 degrees off. CDI- EHS calibrated thermometer
0.0
37.
3-302.12; Core; Noted labels missing on working containers of flour and salt in the walk-in cooler unit. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
39.
3-305.11; Core; Noted multiple boxes of food (waffles, hash browns and biscuit dough) stored on the floor in the Walk-In freezer unit. Also noted a bulk container of pizza flour stored on the floor near the back of the prep area. Ensure all food is stored in a clean dry location and at least 6 inches off the floor to avoid the risk of cross contamination.
2.0
41.
3-304.14; Core; Wet wiping cloths were stored in a weak Quat sanitizer solution near the cook line. Noted Quat sanitizer reading below 200 ppm during inspection. Maintained Quat Sanitizer solution between 200-400 ppm. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use. CDI- Quat sanitizer solution remixed to 200 ppm.
0.5
45.
4-903.11(A) and (C); Core; Observed multiple single-service plastic cups, pizza boxes and lids stored on the floor in the outside storage shed. Single service/ plastic ware must be stored at least 6 inches off the floor in the dry location.
0.5
47.
4-501.12; Core; The cutting boards attached to the prep cooler unit is deeply scratched and discolored. 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.
0.5
49.
4-601.11(B) and (C); Core; Observed some encrusted grease build up along the side panels of the deep fryer unit. Observed some residue build-up on the back splash gaurd on the stove top unit as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
54.
5-501.113; Core; Noted side sliding door left opened on the outside dumpster and recyclable unit. Ensure side sliding doors are kept closed in between use.
0.0
56.
6-403.11; Core; Noted personal employee items stored commingled with retail food items in the reach in cooler units. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
3-501.16 (A)(2) and (B); Priority; Multiple items found reading above 41 F in the tall reach in cooler unit. Further investigation determined that the tall reach in cooler unit is no longer functioning. All TCS items must be held at 41 F or below for cold storage. Have tall reach in cooler repaired as soon as possible. I shall return by Monday February 27th to ensure repairs are completed.
1.5
25.
3-603.11; Priority Foundation; Estblishment has "Chopped Angus Steak" listed on the Menu underneath the "Game Time" section. Further discussion determined menu items is provided undercooked or made to order but there is not a Asterisk listed next to menu item to state this item is provided undercooked. Discussed revising Menu to include asterisk next to noted item. Verification shall be completed to ensure noted menu item has been revised.
0.0
39.
3-305.11; Core; Noted multiple boxes of food stored on the floor in the Walk-In freezer unit. Also noted a bulk container of pizza flour stored on the floor near the back of the prep area. Ensure all food is stored in a clean dry location and at least 6 inches off the floor to avoid the risk of cross contamination.
2.0
47.
4-501.11; Core; The tall two-door reach in cooler located across from the prep station, is no longer functioning. Noted ambient air thermometer reading at 60F for unit. Must have unit repaired ASAP possible. Instructed Person in Charge to contact technician to have unit repaired. I shall return Monday February 27th to verify repairs are completed.
0.5
49.
4-601.11(B) and (C); Core; Observed some encrusted grease build up along the side panels of the deep fryer unit. Observed some residue build-up on the side splash gaurd on the stove top unit as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
54.
5-501.115; Core; Observed some litter and trash build-up around the outside dumpster pad unit. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.5
55.
6-501.12; Core;Observed some litter and grime build up underneath the deep fryer units and prep cooler unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 02/27/2023
5-205.11; Priority Foundation; Found a mixing bowl stored inside one of the handwashing sinks. Ensure all handwashing sinks were kept clear and accessible at all times. CDI- item removed.
1.0
16.
4-602.12; Core; Observed some dried on food debris on a few baking pans stored below the central prep table. The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4 602.11(D)(6). CDI- items sent back to the dish pit to be reclean and sanitized.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a soiled vegetable peeler and few containers with some sticker residue being stored as clean on the storage racks and shelves. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent to the dishpit to be reclean
0.0
23.
3-501.17; Priority Foundation; Noted multiple containers of Chili and spaghetti/meat sauce missing date marking labels in the walk in freezer. Also found a opened bag of RTE sausage crumble and taco meat missing date marking labels in the 2 door reach in cooler unit. Person in charge indicated noted containers of food was prepared/cooked roughly 24 hours 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.
1.5
39.
3-305.11; Core; Noted multiple boxes of food stored on the floor in the walk in freezer unit. Also noted a bulk container of pizza flour and containers of Duke's mayo stored on the floor near the back of the prep area. Ensure all food is stored in a clean dry location and at least 6 inches off the floor to avoid the risk of cross contamination.
2.0
45.
4-903.11(A) and (C); Core;Observed multiple single service plastic cups stored on the floor in the outside storage shed. Single service/ plastic ware must be stored off the floor in the dry location.
0.5
49.
4-601.11(B) and (C); Core; Observed some encrusted grease build up along the side panels of the deep fryer unit. Also noted some sticky residue build up on the dry ingredient storage racks. Observed some residue build up along the top surface and side corners of the high temp dish machine. he FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
54.
5-501.115; Core; Observed some litter and trash build up around the outside dumpster pad unit. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
6-501.12; Core; Observed some litter and grime build up underneath the deep fryer units and prep cooler unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up procedures. Provide written procedures for vomiting or diarrheal clean up events. Written procedures were emailed to the person in charge.
0.0
6.
2-401.11; Core; Employee drinks stored on prep surfaces and next to food. Store employee drinks away from food, clean equipment, single service articles and linens. The above drinks were moved away from the above areas.
0.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the smaller bar. Individual disposable paper towels shall be provided for hand washing sinks. Paper towels were provided once REHS spoke with the person in charge.
1.0
15.
3-302.11; Priority Foundation; Open container of raw hamburger and raw chicken stored next to vegetables in the reach-in cooler. Open case of sausage links and sausage patties stored above vegetables and ready to eat food in the walk-in freezer. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. The above food was re-arranged and food was placed in containers with lids.
1.5
23.
3-501.17; Priority Foundation; Marina sauce, green beans and enchilada sauce are not date marked in the 2 door upright refrigeration unit. TCS food that is being held cold for more than 24 hours at 41F and below shall be date marked for up 7 days. The above food was date marked during the inspection.
1.5
33.
3-501.15; Core; Chicken wings have been cooling on a prep table for 45 minutes. Mashed potatoes are cooling tightly covered and greater than 4 inches thick in the upright refrigeration unit. Cool TCS food in rapid cooling equipment, use ice as ingredient, ice bath, tightly covered or uncovered or use other effective means. The chicken wings were reheated to above 165F and placed on a sheet tray to cool. The chicken wings were placed in the upright refrigeration unit once they reached 135F. The mashed potatoes were placed on a sheet tray, uncovered too cool and placed back in the upright refrigeration unit.
0.5
39.
3-305.11; Core; Storing cases of tater tots and fries on the floor of the walk-in freezer. Bag of sugar on the floor in the dry storage area. Many containers of food are uncovered in the upright refrigeration units. Food shall be stored where it is not exposed to splash, dust or other contamination. Food shall be stored in a clean dry location. Food shall be stored 6 inches off the floor. The above food was moved off the floor on shelving and covered food once REHS spoke with person in charge.
1.0
49.
4-602.13; Core; The sides of the fryer and inside the fryer doors have grease build up. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; Missing a handle on the hot faucet for the main bar. Plumbing shall be maintained in good repair.
1.0
55.
6-501.11; Core; Missing and broken floor tiles in the bar areas. Physical facilities shall be maintained in good repair. This is a repeat item.
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 signature of recipient due to COVID-19 pandemic.
*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.
Between now and the next inspection begin removing items from the back cooler area. Follow-Up: 12/21/2019
*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.
*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: 02/23/2019
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Facility has started regularly serving a pizza and pasta buffet and salad bar on Thursday for lunch and dinner. The salad bar is under a sneezeguard and the pizza is in a relatively protected cabinet but the pasta is in a chafing dish with a lid that is not self-closing. Food out for customer self-service must be protected under a sneezeguard or be in a container with a self-closing lid or cover. Also, for buffet service, a sign needs to be placed out to remind diners to use a new plate for each visit to the buffet. Failure to comply with these requirements will result in multiple violations and possible point lose on future inspections.
There is hot and cold water provided at the handsink on the cook line but the flow is very low, the flow pressure at this sink needs to be increased to aid in proper handwashing. Numerous chafing dishes were observed on a table in the upper dining area, but no sneezeguards were observed anywhere in the facility. Unless chafing dishes are all self-closing and/or only being served from exclusively by facility staff, adequate sneezeguards must be provided for any buffet set up.
The hot water in the kitchen is getting up to 150F. This is not a violation of NC Food Code rules but could cause burns. Also, the hot water feeding the dish machine is causing the rinse temperature to be a little too high, bordering on being above 194F. The dish machine needs to be supplied with 140F water, so the water temperature may be adjusted down a few degrees. Follow-Up: 12/05/2014
During inspection, a moveable buffet type unit with chafing dishes were observed in the upper dining area; no sneezeguards were observed. Also, on the specials advertised, there is a pizza, pasta, and salad bar as well as a brunch buffet. The buffet area was not in-use during inspection but unless the line is fully monitor and foods are served by employees, the buffet may not be set up and used for regular service without proper sneezeguards.
Ball mason jar and lid commonly used for home canning found in upright bar refrigerator. Jar was empty except for some juice and spices in bottom and no one present today knew what was originally in jar. Do not allow any "homemade" foods to be stored or served in restaurant....except employee lunches which are to be stored seperate from food for sale.
0.0
10.
Raw ground beef stored on top of bacon and raw eggs above milk and mustard in refrigerators. Tubes of raw ground beef stacked against a box of bread in outside freezer. Do not store raw meats with higher minimum cook temperatures above other meats with lower cook temps. Do not allow raw meats to touch or be stored above ready to eat foods such as milk, vegetables, and cooked meats. Outside freezer must be locked at all times unless actively adding or removing product.
1.5
11.
Sanitizer in spray bottle found too weak. Current sanitizer must be maintained at least 200ppm.
0.0
23.
Mashed potatoes found cooling in refrigerator were too deep and in a pan with syran wrap tighly covering. Thick foods such as potatoes must be spread out on sheet pans or placed in multiple containers so depth is no more than 2" and then loosely covered so heat can escape.
1.0
25.
Both metal stem thermometers were reading 42F in an ice bath. They should have read 32F in an ice bath. Calibrated by inspector today.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No ServSafe bonus given today due to missing verification of class hours sheet which must accompany certificate. Finish all transitional permit conditions by December 5, 2012. Call Jason Royal @ 919-868-2562 to schedule walk-thru when transitional list is finished.
