2-402.11; Core; No one at time of inspection was wearing a hair restraint.- Food workers shall wear effective hair restraints to keep hair from contacting exposed food, clean equipment, utensils, etc.- Please make sure food employees have effective hair restraints.
0.5
41.
3-304.14; Core; The sanitizer buckets were around 10ppm.- Sanitizer used for storing cloths shall be at the proper concentration. (50-200ppm/chlor).- Please adjust sanitizer accordingly.
0.5
47.
4-501.11; Core; Multiple gaskets throughout were torn.- Equipment shall be maintained in good repair and condition.- Please replace gaskets.
3-501.18; Priority; Container of cream sauce dated 3/19 and held past its 7-day hold. Food shall be discarded if it exceeds the appropriately marked date or day that that exceeds a temperature and time combination. CDI: Sauce discarded. Be mindful of space limitations and check that expired food is not getting pushed into hard to see places.
1.5
28.
7-204.11; Priority; Buckets of bleach sanitizer reaching over 1000ppm. Chemical sanitizers shall be used at the proper concertation. Bleach cleaner shall be used at 50-200ppm. CDI: Sanitizer remade. Remember that less is more, check concentration before adding more bleach.
3-302.11; Priority; Raw pork stored over several ready to eat items inside reach-in refrigerator such as bean salad, tomatoes, packaged sauces, etc. Raw fish stored over country ham inside flip-top reach-in cooler. Observed employee portioning raw pork on a serving cart over cooked bacon. Food shall be protected from cross contamination by storin the food based on final cook temperature, with ready-to-eat foods above raw animal foods. CDI: Foods rearranged. Significant overcrowding observed inside reach-in units. Please be mindful of raw stacking in these areas and refer to storage order diagram.
1.5
23.
3-501.18; Priority; Container of cooked chicken dated 11/7 and held past its 7-day hold. Food shall be discarded if it exceeds the appropriately marked date or day that that exceeds a temperature and time combination. CDI: Chicken discarded during inspection. Only one food item noted out of date. Only half points deducted at this time. Please be advised that continuation of this violation will result in full points taken. Be mindful of space limitations and check that expired food is not getting pushed into hard to see places.
1.5
38.
6-501.111; Core; Several small drain flies observed in back kitchen area, a few in front kitchen area. The facility shall be maintained free of pests. This violation has been cited three inspections in a row. Points taken. Please have drain flies addressed by a pest control company.
1.0
47.
4-501.11; Core; Gasket frayed/torn on flip-top reach-in. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Minor grease build-up on small overhead vent system. Nonfood-contact surfaces shall be maintained clean.
0.0
55.
6-501.12; Core; Improvement on overall cleanliness noted. More cleaning needed on flooring under equipment. Physical facilities shall be cleaned as often as necessary. Half points taken.
3-501.16 (A)(2) and (B); Priority; 29 dozen shell eggs holding at 62F and chicken at 52F without any temperature control. TCS foods shall be maintained at 41F or below. CDI: Eggs discarded; chicken reheated to 165F.
1.5
23.
3-501.18; Priority; Container of cooked onions dated 4/6 and two containers of sausage patties, one dated 3/25 and one dated 4/6 all held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date or day that that exceeds a temperature and time combination. CDI: Items discarded during inspection.
1.5
24.
3-501.19; Priority Foundation; Salsa verde and shell eggs left on the prep counter did not have their time stamps applied despite being on a time-hold. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a TCS food. CDI: Time stamps applied during inspection.
1.5
38.
6-501.111; Core; Several small flies observed in back kitchen area, a few in front kitchen area. The facility shall be maintained free of pests.
0.0
47.
4-205.10; Core; Facility is using two Nuwave PIC Pro Chef burners as cooking surfaces. Burners have a sticker stating "For Household Use Only" on the back and clearly stated in the device owner's manual. Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification requirements. Please have burners replaced with commercial equipment that is ANSI/NSF certified.
0.0
55.
6-501.12; Core; Black residue build-up on walls behind 2-compartment sink. Floors and floor drains in need of cleaning. Ceiling vents are dusty. Physical facilities shall be cleaned as often as necessary.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack (maximum registering thermometer read 149-155F maximum temperature at rack)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by using dishwasher to wash and rinse dishes and using chemical sanitizer at 3-comp sink (until technician can repair dishwasher)
1.5
23.
3-501.18; Priority - Feta cheese had date of 2/6--more than 7 days old...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 days at 41F or less shall be discarded...CDI by discarding cheese.
0.0
38.
6-501.111; Core - Several small live flies were in back kitchen area by ice machine...The premises shall be maintained free of insects...Rid the facility of flies using methods approved for food service establishments.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of plastic and cardboard disposable cups were unprotected. Also, a few paper cups without handles were stored in dry foods...Single service disposable food/beverages containers shall be protected from contamination...Keep beverage cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks, and do not store cups in foods. To dispense foods, use hard durable scoops with extended handles.
0.5
47.
4-205.10; Core - Two Amko induction units did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace Amko units with approved equipment.
0.5
47.
4-501.11; Core - Upright refrigerator had twisted door gaskets...Equipment components such as door seals shall be kept intact and tight...Repair/replace gaskets so they seal tight when doors are closed.
0.0
47.
4-501.12; Core - One cutting board had deep knife cuts and scratches...Surfaces such as cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting board.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled refrigerator vent slats, condenser coils, under plastic matting lining shelves, dump sink basin...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled flooring under equipment/sinks, floor drains, walls by kitchen sink, ceiling vents, (especially above flat top grill and induction units), baseboards, light fixtures above front prep areas. Flooring under dry storage shelves in basement was soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces and fixtures above.
0.5
55.
6-201.11; Core - Observed carpet on floor in downstairs dry food and chemical storage room...Flooring shall be constructed and installed so it is smooth and easy clean...In this room, remove carpet in dry storage areas for restaurant. Provide nonabsorbent and easily cleanable flooring.
0.0
55.
6-501.11; Core - Observed drain pipe leak under front handsink. Some small holes were in walls...Physical facilities shall be kept in good repair...Repair leaking drain pipe, and seal wall holes.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Observed frozen lasagna (in downstairs storage area without refrigeration/freezers) that PIC stated would be prepared for meal on 2/18. Lasagna is not part of your approved menu. This lasagna will have to be prepared by another permitted county food service establishment--NOT in this establishment. Any menu specials or menu items other than what has been originally approved must first be approved by our department...If desired, consider obtaining a shared kitchen permit with another county permitted facility, where you could use their kitchen for food preparation. If interested in this arrangement, contact Anne Bartoli with our plan review section at 919-868-9251...>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-304.15 (A); Priority - Observed at least two workers handle raw eggs with gloved hands and then touched clean utensils with contaminated gloves...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...CDI by having workers discard gloves and wash hands.
1.5
16.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack (maximum registering thermometer read 153F maximum temperature at rack)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by using dishwasher to wash and rinse dishes and using chemical sanitizer at 3-comp sink until technician can repair dishwasher.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Properly refrigerate TCS* foods to maintain them at 41F or less...Not corrected during inspection.
1.5
24.
3-501.19; Priority Foundation - Raw shell eggs had time stamp on them but they were not included on time as a public health control (TPHC) procedures...A written procedure shall be provided for TCS* foods using TPHC and shall be time marked...CDI by placing raw shell eggs on TPHC procedure.
0.0
33.
4-301.11; Priority Foundation - Main upright refrigerator was not maintaining foods at 41F or less (see temperature chart)...Equipment for cooling and cold holding food shall be sufficient in number and capacity to maintain proper food temperatures...Provide maintenance/repair on upright refrigerator so it maintains all foods at 41F or less...Not corrected during inspection.
0.5
40.
2-303.11; Core - At least one food worker had watch on wrist...Except for a plain ring, while preparing food, food employees may not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry (including wrist watches) except for a plain ring.
0.0
40.
2-402.11; Core - One food worker was not wearing a head hair restraint, and a few workers were not wearing beard restraints...Food workers shall wear effective hair restraints to keep hair from contacting exposed food, clean equipment, utensils, etc...Have worker don hair restraint as required while working in kitchen.
0.5
47.
4-205.10; Core - Two Amko induction units did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace Amko units with approved equipment.
0.0
48.
4-501.15; Core - Dishwashing machine was not showing proper wash temperature, which is 150F, according to data plate (digital wash temperature did not go above 129F after running machine through several times). When machine was not running, rinse temperature showed above 180F...A warewashing machine and its components shall be operated according to machine's data plate...Repair dishwasher wash and final rinse thermometers as needed.
0.5
54.
5-501.113; Core - Lids on community trash dumpster used by restaurant were open...Outdoor trash/recycling receptacles shall have tight-fitting lids and/or doors...CDI by closing dumpster lids.
0.0
55.
6-501.11; Core - Three-comp sink did not have cold water ("cold" water was very hot), and drain pipe was leaking. Caulk was missing/damaged between bathroom sinks and walls...Physical facilities shall be maintained in good repair...Provide cold running water where needed, repair pipe leaks, and replace missing/damaged caulk.
0.5
55.
6-501.12; Core - Observed soiled flooring under equipment/sinks, floor drains, walls behind kitchen sink, ceiling vents, (especially above flat top grill and induction units), baseboards...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification visit to be made on Tuesday, 6/21/2022 to evaluate completion of Items #22 and 33 on this report...HANDWASHING REMINDER: Hands must be washed in kitchen handsink after entering kitchen to start work, after returning from bathroom, after contaminating hands in any way, after removing contaminated gloves, etc. When washing, wash hands for 10-15 seconds and use paper towel to turn off faucet knobs...>>>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: 06/21/2022
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Turkey slices on make line top were at 45-47F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating.
0.0
23.
3-501.17; Priority - Some ready-to-eat (RTE) TCS* foods prepared from yesterday (cole slaw, etc.) had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both)...CDI by placing dates on foods.
1.5
33.
3-501.15; Priority Foundation - Macaroni salad prepared earlier today was at 51F in container with more than 4 inch food depth. Roasted garlic was cooling in refrigerated make line top, which is not an approved area to cool foods...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient (to cool pasta and potatoes rapidly), arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
40.
2-303.11; Core - Food worker had dangling bracelet on wrist...Except for a plain ring, while preparing food, food employees may not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry except for a plain ring.
0.0
40.
2-402.11; Core - Food worker was not wearing a hair restraint...Food workers shall wear effective hair restraints to keep hair from contacting exposed food, clean equipment, utensils, etc...Have worker don hair restraint as required while working in kitchen.
0.5
41.
3-304.14; Core - A few very soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above or in soiled laundry area. NOTE: Wiping cloths can be used as "mitts" to handle hot pans but must be kept clean and dry.
0.5
47.
4-501.11; Core - Some refrigerator interior racks/shelves were peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-501.12; Core - Large cutting board had some deep knife cuts and stains...Cutting boards with deep scratches and stains shall be resurfaced or replaced is they cannot easily be cleaned and sanitized...Resurface or replace cutting board in poor condition.
0.0
47.
4-502.11(A) and (C); Core - One large container lid was badly cracked...Food service utensils shall be maintained in good repair...CDI by discarding lid.
0.0
47.
4-205.10; Core - Two Amko induction units did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace Amko units with approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled surfaces under plastic matting lining shelves or equipment tops...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
54.
5-501.113; Core - Lids on community trash dumpster used by restaurant were open...Outdoor trash/recycling receptacles shall have tight-fitting lids and/or doors...Keep dumpster lids closed when not in use.
0.0
55.
6-501.11; Core - Faucets for back area handsink and 3-comp sink did not have cold water ("cold" water was very hot). Small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Provide cold running water where needed at sinks, and seal wall holes.
1.0
55.
6-501.12; Core - Observed soiled flooring under equipment/sinks, sink drain pipes, floor drains, ceiling vents, lights and conduits (especially above flat top grill and induction units)...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Area where most food preparation takes place at make line top is close (and not sufficiently protected with sneeze guards) to where customers wait for/pick up food. Provide better barriers in this area to keep customers from coughing/sneezing on exposed food by using sneeze guards or decorative barriers***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
Raw sausage, salmon, eggs, chicken and bacon are cooked used induction ranges, flat top grill, panini press and oven. An electronic air cleaner is installed above the cooking area but there is not a hood vent. Consult with local fire marshal to make sure this is approved.
*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. Lauren Harden 919-500-0943
*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. Inspection led by Ursula Gadomski.
