5-205.11; Priority Foundation; Handwashing sink near dry storage area was blocked by cases of water and food cart. Handwashing sinks shall be maintained accessible at all times for employees use. CDI: Water cases and food cart were relocated.
0.0
23.
3-501.18; Priority; Containers of sour cream, salsa, corn beef, pesto, and cooked vegetables were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC voluntarily discarded food.
1.5
24.
3-501.19; Priority Foundation; Facility did not have procedures for time as a public health control for buffet line. If time as a public health control is used for temperature controlled for safety foods, written procedures shall be prepared in advance and maintained on-site. CDI: Provided procedures for TPHC.
0.0
28.
7-201.11; Priority; Bottles of chemicals were stored with apples in cabinet on buffet line. Toxic materials shall be stored so they can not contaminate food. CDI: Chemicals were relocated.
5-202.12; Core; The handwashing sinks in the lobby bathrooms, which were indicated to be used by the food staff, could not provide water up to 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F mixing valve or combination faucet. Adjust handwashing sinks to provide warmer water before the next inspection.
1.0
10.
6-301.14; Core; The handwashing sinks in the lobby bathrooms, indicated to be used by food employees, did not have handwashing signage. 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. Add handwashing signage before the next inspection.
0.0
15.
3-302.11; Priority; A box of raw, unpasteurized, shell eggs were stored above boxes of ready-to-eat sausages in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw read-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. CDI - Containers were rearranged to prevent cross-contamination. Unpasteurized, raw eggs are considered a raw animal food.
1.5
51.
5-205.15; Core; The faucet in the women's bathroom in the housekeeping area is loose and needs repair. A plumbing system shall be maintained in good repair. Repair loose faucet before the next inspection.
0.0
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.
3-501.16 (A)(2) and (B); Priority; The cream cheeses stored in the buffet cooler were holding at 45F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Food was moved into walk-in cooler.
1.5
49.
4-601.11(B) and (C); Core; The exterior and metal rack of the salamander oven had grease and food debris buildup, and the hood vents had a buildup of dust and grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these pieces of equipment.
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; Observed dried on food debris on the food contact surfaces of the deli slicer in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC has stated that deli slicer is not currently in use, REHS encouraged PIC to remove slicer or cover with garbage bag to indicate equipment is not for kitchen use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut honeydew melons and cantaloupe were holding above 41F in the walk-in cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature food.
1.5
33.
3-501.15; Core; Cooked sausage patties were cooling while tightly wrapped in plastic inside the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer. CDI - Corner of plastic lifted to allow for heat transfer from food.
0.0
35.
3-501.13; Core; Raw salmon in vacuum packaging was fully sealed while thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration or prior to, or immediately upon completion of, its thawing using procedures specified in the Food Code. Remove raw salmon from packaging before thawing.
0.5
49.
4-601.11(B) and (C); Core; Observed dust and debris buildup on the hood vents and the interior of the microwave. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed food debris on slicer in kitchen and black residue buildup on surfaces of soda nozzle at the bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer and soda nozzle removed for cleaning, make sure they are fully clean before storage.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the glass door reach-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Cooler was adjusted to a lower temperature.
1.5
23.
3-501.18; Priority; A container of cooked pasta was marked with a 9/10 prep date, over 7 days old. A ready-to-eat, TCS foods prepared in a food establishment shall be discarded if it: Exceeds the temperature and time combination specified in the Food Code. 7 days at 41F or less with prep day being day 1. CDI - Food was voluntarily discarded by PIC.
0.0
35.
3-501.13 ; Core; Raw salmon with a label stating "remove from packaging prior to thawing" was thawed while still inside it's vacuum packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to it's thawing under refrigeration or; prior to, or immediately upon completion of, it's thawing using procedures specified in the Food Code. Remove raw salmon from packaging before thawing.
0.5
48.
4-302.14; Priority Foundation; Unable to locate chlorine test strips for bar dish machine during the inspection. A test kit or other device that accurately measure the concentration in MG/L of sanitizing solutions shall be provided. Acquire chlorine sanitizer test strips for this dish machine, follow-up by 9/29/2022.
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: 09/29/2022
4-601.11 (A); Priority Foundation; A couple dirty utensils stored with clean utensils in dry and bar storage areas. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils moved for cleaning, make sure to thoroughly clean utensils in contact with greasy/sicky foods.
1.5
42.
3-302.15; Core; Several apples wrapped in plastic for guest consumption were seen with stickers still on their skins. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being offered for human consumption in ready-to-eat form. When cleaning apples remove stickers from surfaces before wrapping in plastic.
0.0
49.
4-601.11(B) and (C); Core; Gaskets of the drawer coolers were sticky and observed food residue buildup on interior surfaces of microwave. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas and maintain clean.
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
4-601.11 (A); Priority Foundation; Black residue buildup seen on the soda dispenser and nozzle at bar area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Removed nozzle for cleaning, clean it more frequently.
1.5
35.
3-501.13 ; Core; Unable to determine if fish in reduced oxygen packaging in refrigeration was frozen prior. Reduced oxygen fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to it's thawing under refrigeration; or prior to, or immediately upon completion of, it's other thawing procedures. Open reduced oxygen packaging prior to thawing fish.
0.0
48.
4-302.13; Priority Foundation; Establishment has a high temperature dish machine but does not have a high-temp testing device. IN hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - Educated PIC on new requirement, acquire thermal test strip or dishplate dishwasher testing device prior to next inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soil buildup on vent covers on lower reach-in cooler and sticky residue in drawer coolers below the grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
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
Mark containers with date when they are opened and not when they are received by the food establishment. No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 09/24/2021
No PIC signature due to COVID-19. No kitchen service was active at time of inspection, kitchen is only operational during dinner service hours: 5pm-10pm. If you have any questions please reach out to me at Samantha.Sparano@wakegov.com or 919-618-8964
Note: Kitchen is only open for dinner. Breakfast items are wrapped fruit and prepackaged foods. Kitchen not in operating at time of inspection. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 02/03/2019
*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. Follow-Up: 09/28/2018
*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. Follow-Up: 07/09/2018
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. Follow-Up: 02/15/2018
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. Inspection led by Lauren Plis.
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. -The dishwasher at the bar has been replaced. The new model is Hobart. Serial id: 00-438131-00192A.
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. Follow-Up: 05/06/2017
***PLEASE NOTE: SALMON received in Vacuum Packaging is stored in the refrigerated drawer Thawed, stamped with instructions to remove from packaging when thawing. The intent is to NOT have thawed Fish in vacuum packaging, with the absence of air. Packages should be opened at time of thawing to prevent the growth of Clostridium botulinum. Please inform staff of proper thawing procedure. The safest practice for salmon found thawed and still packaged today would be to discard this product as a precaution. *** Follow-Up: 08/19/2015
BLANCHED or partially cooked French fries are now produced. See rule 3-501.19 for holding by TIME instead of temperature. Fries may not be heated and then allowed to sit out for use later, and then cooled to use on another day. Hold either according to TIME or TEMPERATURE.
Raw ground beef stored above ready to eat foods and foods with lower cooking temperatures in walk in freezer. Do not store raw meats with high cooking temps over raw meats with lower cooking tempreatures or over ready to eat foods. Dry foods bins stored under and around handwash sink. Store foods outside of splash radius of sink.
1.5
17.
Foods on and in smaller prep line cooler at 52-54 degrees F. The following items were voluntarily discarded, based on likely time out of temperature in excess of 4 hours: 1/2 sixth pan shredded cheese, 1/2 sixth pan plus 1/5 large tub of sour cream, 1 cup pepperoni, 2 wrapped blocks plus one nearly full package sliced american cheese, 1 can whipped cream, 1/2 cup crab meat, approx. 3 partial sixth pans assorted dressings and sauces. Thank you for taking this step to protect the health of the public.
2.0
21.
Hot water observed to reach maximum temperature of 129 degrees F early in inspection, but to rise rapidly to 150 degrees F upon rechecking. Ensure that water heater provides at least 140 degrees F water during all operating hours.
0.0
36.
Prep line cooler not in good repair - fails to hold potentially hazardous foods at 45 degrees F or below, and ice buildup visible on refrigeration unit. Maintain equipment in good repair. Repair cooler, to be verified by follow up visit in 7 days.
0.5
40.
Clean interior of keg cooler.
0.0
43.
No towels at dish area handwash sink. Keep all sinks stocked with soap and paper towels.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Glasswash machine in bar not set up for use at time of inspection. Ensure that it operates at proper manufacturer's specifications prior to use. Potatoes from a previous event found in disused hot hold box - discarded by staff.
Open chafing fuel stored above cased coffee and single use items. Store toxic materials in designated chemical storage area. Working stocks must be stored to not contaminate foods, utensils, or single use items.
1.5
21.
Hot water observed to reach maximum temperature of 127 degrees F at beginning of inspection, but to rise rapidly to 150 degrees F upon rechecking. Ensure that water heater provides at least 140 degrees F water during all operating hours.
0.0
34.
Plate storage dolly and other shelves used for storage of plates and pans not clean. Store all wares on clean, cleanable surfaces.
0.5
39.
Crock pots present in kitchen. All equipment shall be NSF (or equivalent) approved. Remove unapproved equipment.
0.5
45.
Floor cleaning needed in walk in freezer, under and around dish machine and three compartment sink, and under equipment. Maintain floors, walls, ceilings clean throughout. Replace broken tile at elevated platform near passthrough to dining area.
0.5
46.
Establishment has added lighting in beverage storage cage and a significant portion of cage is now above 10 foot candles. Some areas, especially around the edges, remain below 10 foot candles. Adjust lights so that they are pointed downward and consider adding one additional fixture.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remove soap and paper towels from near prep sink. Establishment has adequate dedicated handwash sinks, and prep sinks shall not be used for handwashing. Educational Note: If purchasing Thermolabels or other temperature registering strips for dish machine, purchase strips that trigger at 160 degrees F when affixed to dish surface. Dish machine found to reach less than 180 degrees F during rinse cycle. Kitchen staff states that not yet used at time of inspection, and observations support that statement. Dish machine shall provide 180 degree F water during sanitizing cycle. Have dish machine serviced immediately. In the meantime, all wares shall be manually sanitized at three compartment sink. Glasswash machine in bar not set up for use at time of inspection. Ensure that it operates at proper manufacturer's specifications prior to use.
Raw steak stored above ready to eat cooked chicken in drawer cooler, and raw chicken stored immediately adjacent to same ready to eat chicken. Do not store raw meats over or immediately adjacent to ready to eat foods.
1.5
16.
Potatoes on buffet at temperatures as low as 130 degrees F. Sausage on buffet at temperatures as low as 110 degrees F. Potentially hazardous foods shall be held at 135 degrees F or above, or 45 degrees F or below.
2.0
21.
Hot water at 135 degrees F. Hot water dish machine working correctly. Adjust hot water to at least 140 degrees F to meet requirements of Rule.
0.0
40.
Clean interior of keg cooler.
0.0
45.
Floor, stainless steel wall covering behind cook line not clean. Maintain floors, walls, ceilings clean throughout.
0.5
46.
Beverage storage cage has been closed off with wood panels, leaving interior of cage with only incidental light. 10 foot candles of light (at 30 inches above the floor) required in storage areas. Provide additional lighting in this area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend splash guard between handwash sink and large mixer.
Tea stored in "Lowes" utility buckets on floor in walk in cooler. Do not store food on the floor. Buckets are not easily cleanable and no indication that buckets are a food grade plastic. Tea voluntarily discarded as a precaution. Discontinue use of these buckets and store foods only in food grade containers designed for restaurant use. Packaged italian dressing portions stored partially submerged in condensation water in reach in cooler. Protect foods from contamination - do not allow to stand in standing water. Dressing voluntarily discarded as a precaution. Brown sugar and pecans located such that they are not sufficiently protected by sneezeguards. Locate such that sneezeguard provides barrier between customer`s mouth and the food. Reminder: continue to store apples protected by sneezeguards as well.
1.5
40.
Shelf under grill, hoods, top of oven, gas plumbing at cook line not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floor, stainless steel wall covering behind cook line not clean. Maintain floors, walls, ceilings clean throughout.
0.5
46.
Beverage storage cage has been closed off with wood panels, leaving interior of cage with only incidental light. 10 foot candles of light (at 30 inches above the floor) required in storage areas. Provide additional lighting in this area.
0.0
47.
When correcting floor storage aspect of violation on #10, please remember that all items shall be stored at 12 inches or greater above the floor. Do not use objects such as buckets, dish racks, milk crates for shelving as they do not allow for pest surveillance and floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Dish machine (being serviced by tech at time of inspection) and bar glasswash machine (machine used only during evening operations) not in use at time of inspection. Ensure that these pieces of equipment are operating to manufacturer's specifications.
Raw meats stored above ready to eat pepperoni in freezer. Store raw meats to not contaminate ready to eat foods in coolers and freezers.
1.5
19.
Butane stored above single use items on speed rack. Chafer fuel stored adjacent to food on metro shelving. Store all toxic items in labeled, designated area and to not contaminate foods, utensils, or single use items.
1.5
21.
Hot water at three compartment sink observed to reach maximum temperature of 135 degrees F, with dish machine easily surpassing 180 degrees F during sanitizing cycle. Adjust hot water temperature upward, to supply water at required temperature of 140 degrees F.
0.0
35.
Single use items stored on floor in back storage room. Protect single use items from contamination - do not store on the floor.
Trash, disused pallets, and other rubbish on ground in dumpster enclosure. Maintain dumpster enclosure clean. Food stored on inverted bucket in walk in cooler. All items shall be stored at 12 inches or greater above the floor. Do not use objects such as buckets, dish racks, milk crates for shelving as they do not allow for pest surveillance and floor cleaning.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
TILT application provided upon request. Form can also be downloaded from Wake County Food Sanitation website at www.wakegov.com/food . Back prep sink partially blocked by rolling hot cart - do not obstruct handwash sinks.
Raw meats stored above blueberries and bread in freezer. Store raw meats to not contaminate ready to eat foods in coolers and freezers. Raw chicken over beef in prep line cooler. Raw ground beef over raw bacon in walk in cooler. Store raw meats with higher cooking temperatures such that they cannot contaminate raw meats with lower cooking temperatures. Cased bread stored on floor in walk in freezer. Do not store foods on the floor. Apples not protected from contamination by consumers approaching from hot line due to lack of side protection on sneezeguards. Recommend switching apple location with bananas (bananas do not require sneezeguard protection, and location of bananas is fully protected). CDI.
1.5
17.
Butter and blue cheese observed at 49-52 degrees F on prep line. Store potentially hazardous foods at 45 degrees F or below or 135 degrees F or above. Fill all empty spots on prep line with pans - equipment is designed to work properly when fully loaded and cold air will be lost if all spots do not contain pans.
2.0
21.
Hot water at three compartment sink observed to reach maximum temperature of 122 degrees F. Adjust or repair water heater to provide at least 140 degrees F.
1.5
35.
Single use coffee lids stored on floor in back storage room. Protect single use items from contamination - do not store on the floor.
0.5
39.
White shelving in hall storage/prep area not approved. Replace with NSF approved shelving when no longer cleanable. Do not use this shelving for foods, utensils, or unwrapped single service items.
0.0
40.
Tops of tall pieces of equipment and shelves, exteriors of cold hold equipment not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Grade card has been relocated since last inspection. GCV Notice issued. Do not remove or obstruct grade card.
Raw salmon stored over cooked chicken wings in reach in cooler. Raw ground beef stored in same pan as ready to eat cooked brisket and deli roast beef in walk in cooler. Store raw meats to not contaminate ready to eat foods. CDI.
1.5
11.
Dish machine fails to properly sanitize wares - does not reach 160 degrees F at plate as measured by thermolabel. (Built in thermometer on machine indicates water at nozzles to be 160 F. 180 F at nozzles is required.) Have dish machine repaired to properly sanitize dishes. Until repaired, wares may be washed in machine, but must be sanitized by submersion in properly mixed sanitizer for 2 minutes at three compartment sink. Have dish machine repaired. If repair generates invoice, fax to James Smith at 919-743-4772. If no invoice received by 12/20/10, followup visit will be performed to ensure correction.
1.5
16.
Sausage patties on hot line observed at 121-125 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI.
2.0
17.
Cream cheese, milk in reach in cooler observed at 50-56 degrees F. CDI by voluntarily discarding approx 1/2 gallon of milk and approx 2 cases cream cheese pc`s. Thank you for correcting this violation. Monitor cooler closely and adjust or repair as necessary to ensure that it is capable of holding foods at proper temperature throughout the day.
2.0
26.
Dry grits and dried pancake mix not in pestproof containers. Store all opened containers of dry goods in pestprood containers or securely overwrap with food service film.
0.0
34.
Pans stacked tightly while wet. Ensure that all wares are fully air dried prior to storage.
0.5
40.
Dust top of mixer and rolling hot box.
0.0
47.
Ensure that shelves in caged storage room are at least 12 inches above the floor to facilitate floor cleaning. Replace any inverted soda crates with dunnage racks.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
Establishment observed to be operating an omelet bar with no sneezeguards. Food shall be protected from the public by sneezeguards or other effective means. Establishment voluntarily discontinued omelet bar. See remarks at end of inspection for additional details. Produce observed stored in direct contact with shelves of reach in cooler. Do not store foods in contact with shelves or interior walls of coolers or freezers.
1.5
11.
Soda gun at bar observed to be not clean. Wash, rinse soda guns daily.
1.5
19.
One can WD-40 located above prep table not in use at time of inspection. Relocate to chemical storage area.
0.0
35.
Cased single use containers observed stored on floor. Protect single use items from contamination. Do not store single use items on the floor.
0.5
43.
No towels available at two handwash sinks. Maintain handwash sinks stocked with soap and paper towels.
1.0
46.
Significant dust buildup observed on vents, especially in back prep room. Maintain vents and light fixtures clean. Clean vents and surrounding ceiling.
0.5
47.
Ensure that shelves in walk in cooler and caged storage room are at least 12 inches above the floor to facilitate floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Omelet bar cited on #10 has not been approved by Plan Review. In addition to lack of sneezeguards cited above, wall and ceiling finishes, lighting, accessibility to handwash sinks, NSF approval of equipment and other items must be evaluated by Plan Review before this can be approved. Additionally, use of butane burners in dining area may be in violation of Building or Fire codes and should be approved by Building Inspections and Fire Marshal before resuming omelet preparation. Discontinue omelet bar permanently or contact Christina Sancha with Plan Review (856-6063) for information on having area approved. Followup visits may be performed to ensure that unapproved omelet bar has not been brought back into service. Conversation with person in charge indicates that establishment may "par cook" wings. Description of cooking process indicates that wings likely reach 165 degrees F during initial cooking. Reminder: chicken must be cooked by continuous cooking process to 165 degrees F. Ensure that the "par cooking" process for wings includes a final cook temperature of 165 degrees F or greater on first cook.
Brown sugar and syrup positioned such that small portions of bowls not protected by shield. CDI by adjusting location.
0.0
11.
Food debris observed on several pans stored as clean. French fry cutter not clean. Soda gun at bar observed to be not clean. Ensure that wares are fully washed, rinsed, and sanitized prior to storage. Wash, rinse soda guns daily.
1.5
17.
Pan of ham and cheese observed at 76 degrees with no temperature control. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. Do not store potentially hazardous foods with no temperature controls. CDI by voluntarily discarding (approximately 12 ham/cheese portions). Cut melon observed at 54 degrees on buffet. Ensure that foods stored on ice are deeply nested into ice and stirred regularly. CDI.
2.0
26.
One bag grits observed not overwrapped. Ensure that dry foods are in bins or securely overwrapped with food service film.
0.0
35.
Cased single use containers observed stored on floor. Single use straws observed stored on chemical shelf immediately adjacent to numerous containers of cleaning chemicals. Protect single use items from contamination.
0.5
36.
Replace cracked ice scoop.
0.0
40.
Shelves, hood filters, tops of dish machine and booster heater, cooler gaskets, gas plumbing at cooking equipment not clean. Maintain non-food contact surfaces clean.
0.5
43.
No soap available at two handwash sinks. No towels available at one handwash sink. Maintain handwash sinks stocked with soap and paper towels.
1.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
In addition to violation cited on #43, two handwash sinks blocked (one by dish rack, another by pieces of plumbing insulation). Do not block handwash sinks. Educational note: This and past inspections, including full-length inspection forms for each inspection, can be found at www.wakegov.com/sanitation .
No notice for clean plates present at buffet. Ensure that written notice to guests to use new plate for each trip to buffet is present and visible to guests. *Noted in general comments on prior inspection* Raw meats observed stored above ready to eat foods in walk in freezer, reach in cooler, an reach in freezer. Foods shall be stored to prevent contamination. Raw meats/fish/poultry/eggs shall be stored to not contaminate ready to eat foods. Storage guidance poster provided.
1.5
11.
Meat slicer observed to be not clean. Wash, rinse, sanitize meat slicer and other food contact surfaces after use. Sanitizer spray bottle in prep area observed to have less than 150 ppm quat sanitizer. Ensure that properly mixed sanitizer (typically 200-400 ppm quat, may be 150 ppm depending on product) is available in all food preparation areas during food prep activities.
1.5
26.
Improvement observed in storage of dry goods. One bag rice observed not overwrapped. Ensure that dry foods are in bins or securely overwrapped with food service film.
0.0
34.
Cutting boards observed stored on the floor. Saut? pans observed stored on not-clean top of cooking equipment. Store utensils on clean, cleanable surface. Do not store utensils on the floor. Pans observed to be stored while wet. Ensure that wares are fully air dried prior to storage.
0.5
43.
No soap available at handwash sink at dish area. Ensure that all handwash stations are stocked with soap and paper towels.
1.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Re-attach detached side panel of cooking equipment. Pastry self service case doors observed to not meet definition of self-closing lid. Doors observed to be kept closed by staff/consumers, and no immediate risk of food contamination observed. Replace case with self-closing lids or provide approved sneezeguards. Existing case may be used if placed behind approved sneezeguards. Bar dish machine not currently in service, but adequate warewashing capacity exists at main dish machine to cover any bar glassware. Ensure that bar dish machine is operating to manufacturer's specifications prior to bringing back into use.
Employee drink observed on prep table adjacent to food and cutting boards. Employee drinks shall be stored to prevent contamination of foods and food contact surfaces, shall be covered, and shall be handled to prevent cross contamination. Recommend to-go cups with lids and straws located on bottom shelves away from foods and food contact surfaces.
1.5
10.
Ensure that written notice to guests to use new plate for each trip to buffet is present and visible to guests. Lids of oatmeal and grits service containers observed to be not self closing, but observed to be maintained closed by staff. No immediate risk of contamination by the consumer observed. Please note: observed risk of contamination by the consumer will result in loss of points and requirement for correction.
0.0
16.
Sausage observed on steam line at 103-120 degrees F. Potentially hazardous foods shall be held at 135 degrees F or higher. Recommend turning up steam line temperature to compensate sausage being raised above bottom of pan.
2.0
26.
Several open containers of dry goods observed to be not stored in pestproof containers. Dry foods, once opened, shall be stored to prevent pests. Provide pestproof containers.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com .
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Handwash sink in back room not easily accessible - keep all handsinks accessible.
0.0
10.
Lids on chafing dishes at buffet observed to be not self closing. However, no customers observed to use buffet during inspection and no immediate risk of contamination of foods observed. Please note: indication of food contamination by consumer can result in demerits taken and order to install sneezeguards.
0.0
11.
Food debris observed on numerous plates stored as clean. Wash, rinse, sanitize wares prior to storage. Mold growth observed in kitchen soda nozzle - wash, rinse, and sanitize daily. Dish machine observed to not provide adequate hot water to dish surface as measured by thermolabel. Dish machine shall provide adequate 160 degree F water at dish surface for proper sanitizing. Have dish machine repaired to properly sanitize wares - to be verified by followup visit on 10/14/08. Wares shall be manually sanitized until corrected.
1.5
16.
Sausage observed on steam line at 125 degrees F. Potentially hazardous foods shall be held at 135 degrees F or higher. Recommend turning up steam line temperature to compensate sausage being raised above bottom of pan.
2.0
21.
Hot water at three compartment sink observed at 122 degrees F. Hot water of at least 140 degrees F shall be provided in establishments using hot water sanitizing. Hot water temperature to be verified at time of followup visit.
1.5
38.
No test strips provided for chlorine sanitizer used at glasswash machine in bar. Keep appropriate test strips available for all sanitizers in use.
0.5
45.
Seal seam in stainless steel wall behind cooking equipment.
0.0
49.
No documentation of approved training - no credit awarded. Information on upcoming Servsafe classes can be found at www.servsafe.com and the Environmental Services page of www.wakegov.com .
Bacon observed stored above ready to eat foods in freezer. Bags of raw beef stored intermingled with bags of ready to eat foods in freezer. Shell eggs observed stored above pasteurized liquid eggs in walk in cooler. Raw animal foods shall be stored to not contaminate ready to eat foods. Corrected during inspection.
2.5
11.
No detectable sanitizer available at spray bottle in kitchen or in water dispensed from sanitizer dispenser at mop sink. Ensure that all sanitizer dispensers are operating properly to provide 200-400 ppm quat sanitizer. Mold growth observed in soda nozzles at kitchen soda dispenser. Wash, rinse, and sanitize daily. Violations corrected during inspection.
2.5
28.
Extensive damage observed to walls in common hall where dry goods are stored and in employee restrooms but does not extend into food preparation areas. Repair walls to be smooth and cleanable. Stainless steel wall covering behind cooking equipment observed to be pulling away from wall. Secure wall covering to wall and seal seams between steel sheets to prevent grease buildup behind sheets and pest entry.
0.5
General Comments
Ensure that all hood filters are maintained in place during hood operation. Handsink observed partially blocked by waste ice - maintain handwash sinks fully accessible to promote proper handwashing - dispose of waste ice in another location, such as prewash sink of dish area. Shipping film observed adhered to dish machine booster heater and hood, removed during inspection. One sealed employee drink observed stored over food prep area not in use at time of inspection - corrected during inspection. Reminder of employee drink requirements: employee drinks shall be covered, shall be stored to not contaminate food contact surfaces, and shall be handled to prevent contamination. Information on upcoming English and Spanish-language Servsafe classes can be found on the Environmental Services page of www.wakegov.com . Additional class info available at www.servsafe.com .
RAW BEEF OBSERVED STORED ABOVE READY TO EAT SAUCES AND COOKED MEATS IN PREP LINE COOLER. RAW BACON OBSERVED ABOVE READY TO EAT FOODS IN WALK IN. RAW CHICKEN OBSERVED STORED ABOVE RAW BEEF IN FREEZER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS SUCH AS COOKED FOODS, PRODUCE, OR DESSERTS. RAW ANIMAL FOODS WITH HIGHER COOKING TEMPERATURES (SUCH AS CHICKEN - 165 DEGREES F) SHALL BE STORED TO NOT CONTAMINATE RAW ANIMAL FOODS WITH LOWER COOKING TEMPERATURES (SUCH AS WHOLE MUSCLE BEEF - 130 DEGREES F). REORGANIZE PREP COOLER, WALK IN COOLER, AND WALK IN FREEZER TO REMOVE SOURCES OF CONTAMINATION - TO BE VERIFIED BY FOLLOWUP VISIT ON 12/10/07. PASTRIES, APPLES, SALSA, HONEY OBSERVED ON BUFFET WITH NO PROTECTION FROM CONTAMINATION BY THE CONSUMER. ALL FOODS ON DISPLAY SHALL BE PROTECTED FROM CONTAMINATION BY THE CONSUMER BY APPROVED SNEEZEGUARDS, SHALL HAVE WEIGHTED, SELF CLOSING LIDS, OR MAY BE INDIVIDUALLY WRAPPED. REORGANIZE BUFFET TO ENSURE THAT ALL ITEMS ARE PROPERLY PROTECTED - TO BE VERIFIED BY FOLLOWUP VISIT ON 12/10/07.
2.5
14.
RAW WOOD SHELVING BENEATH SERVING LINES USED AS STORAGE FOR UTENSILS AND ENCLOSED FOOD ITEMS. RENDER SHELVING CLEANABLE (FOR EXAMPLE: SEALANT AND WASHABLE PAINT), REPLACE WITH CLEANABLE SHELVING (EX. LAMINATE OR STAINLESS STEEL SHELVING), OR REMOVE ALL FOOD RELATED STORAGE FROM CABINETS. OPEN FOOD PRODUCTS OBSERVED IN COCA COLA COOLER IN HALL - COOLER APPROVED FOR STORAGE OF PACKAGED PRODUCTS ONLY - REMOVE ALL UNPACKAGED AND OPENED FOOD PRODUCTS FROM THIS COOLER.
1.0
20.
HANDWASH SINK IN DISH AREA OBSERVED BLOCKED WITH ROLLING RACK OF UTENSILS. ALL HANDWASH SINKS SHALL BE MAINTAINED ACCESSIBLE. RELOCATE ROLLING RACK TO LOCATION THAT DOES NOT BLOCK HANDSINK.
2.0
32.
STORAGE OBSERVED ON FLOOR IN BAR AREA - ALL STORAGE IN ROOMS WHERE FOOD IS STORED SHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR (6 IF ON MOVABLE RACKS). PERSONAL ITEMS OBSERVED STORED ON SHELVING UNDER BACK PREP TABLE ALSO USED FOR UTENSIL STORAGE - RELOCATE PERSONAL ITEMS TO DESIGNATED AREA AWAY FROM FOOD PREPARATION AND STORAGE AREAS.
0.5
General Comments
ONE FOOD ITEM (LIQUID EGGS)IN PREP AREA OBSERVED TO BE SLIGHTLY ABOVE APPROVED TEMPERATURE RANGE - ALL OTHER FOOD ITEMS OBSERVED TO BE WITHIN REQUIRED TEMPERATURES - MAINTAIN LIQUID EGGS (AND ALL REFRIGERATED POTENTIALLY HAZARDOUS FOODS) AT 45 DEGREES OR BELOW AND NEST DEEPLY INTO ICE IF HOLDING OVER ICE. RECOMMEND THAT DRAIN PLUGS BE REMOVED FROM HANDSINKS - DRAIN PLUGS ARE NOT REQUIRED AND ENCOURAGE STAFF TO USE SINKS FOR UNAPPROVED USES. SPRAY BOTTLE OF BATHROOM DISINFECTANT OBSERVED STORED IN KITCHEN - STRONGLY RECOMMEND THAT MANUFACTURERS LABELS BE REVIEWED ON THIS PRODUCT AND PRODUCT REMOVED FROM KITCHEN IF NOT APPROVED FOR FOOD CONTACT SURFACES. BAR CLOSED AT TIME OF INSPECTION - ENSURE BAR GLASSWASHER OPERATING AT MFR SPECIFICATIONS - TO BE VERIFIED DURING FUTURE INSPECTION. SERVSAFE CREDIT REQUIRES THAT ORIGINAL SERVSAFE CERTIFICATE BE ON SITE FOR REVIEW, ALONG WITH ATTACHED FLAP DETAILING TOTAL NUMBER OF CLASS HOURS (MUST BE AT LEAST 12) AND INDICATING THAT CLASS WAS CLASSROOM BASED. REPRINTS OF SERVSAFE CERTIFICATES CAN BE ORDERED AT WWW.SERVSAFE.COM . Follow-Up: 12/10/2007
