4-601.11 (A); Priority Foundation; Slicer being stored as clean was found with food residue on its back side. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer was cleaned during the inspection.
1.5
39.
3-305.11; Core; Multiple boxes of food were found being stored on the floor of the walk-in freezer. Food container in the reach in freezer was stored with no protective covering. All food shall be stored at least 6 inches above the floor and protected from contamination from the premises.
1.0
40.
2-402.11; Core; Employee was observed preparing food with no hair restraint. Employees shall wear a hair restraint such as a hat or hair net while preparing food items.
0.0
47.
4-501.12; Core; Cutting board on prep line has deep cuts/discoloration and needs to be resurfaced or replaced. 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.
0.0
47.
4-501.11; Core; Quat sanitizer dispenser (not currently being used during inspection) was producing quat sanitizer at a concentration lower concentration than 200ppm. Equipment shall be in good repair and properly adjusted. Adjust sanitizer dispenser before using.
0.0
51.
5-205.15; Core; Faucet is leaking/spraying into sanitizer basin of the 3 compartment sink. Plumbing systems shall be maintained in a state of good repair. Repair this leak to prevent dilution of sanitizer in the 3 compartment sink.
1.0
55.
6-501.11; Core; Areas of the floor on the cook line have damaged tiles. Physical facilities shall be maintained in a state of good repair.
6-301.11; Priority Foundation; Soap was not provided at the banquet handwashing sink. At other banquet handwashing sink, soap dispenser was clogged and unable to be dispensed. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap provided in these areas.
1.0
10.
6-301.12; Priority Foundation; Paper towels were not provided at the banquet handwashing sink in the back. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- Paper towels provided.
0.0
10.
5-205.11; Priority Foundation; Banquet handwashing sink in the back was blocked with storage and unable to be accessed. A handwashing sink shall be maintained so that it is accessible at all timed for employee use. CDI- Storage was removed.
0.0
16.
4-703.11; Priority; High temp dish machine only reaching 151F for the final rinse; wash was reaching as high as 173F. Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired. Service technician was called during the inspection.
1.5
16.
4-602.11; Core; At least three tea urn nozzles were disassembled and were observed with thick, black residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean these nozzles more frequently. CDI- Tea nozzles and urns were taken to the warewashing area to be properly cleaned and sanitized.
0.0
23.
3-501.17; Priority Foundation; Observed mashed potatoes, cooked beef, buffalo chicken dip, and cooked rice in the main walk-in cooler missing date marks. PIC stated that some foods were prepped yesterday and some two days ago. Blast chiller contained frozen, cooked shredded chicken in ziploc bags- these items were cooked in the facility and were missing a datemark. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Date of prep was known for products and facility was allowed to place labels during the inspection.
1.5
49.
4-602.13; Core; Cleaning is needed on shelving in one area of the main walk-in cooler to remove the accumulated residue. Cleaning needed in hot box near the secondary walk-in cooler to remove old food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
0.0
55.
6-501.12; Core; Effective cleaning is needed on the walls in the warewashing area to remove the accumulated residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to walls in this room.
0.0
55.
6-501.11; Core; Light fixture in kitchen is leaking water. PIC stated that maintenance is in the process of repairing this leak. One floor tile observed chipped in front of the mop sink. Physical facilities shall be maintained in good repair. Follow-up with maintenance to ensure this leak is repaired and repair chipped floor tile.
3-301.11; Priority; Observed chef touch charred veggies in the walk-in cooler with bare hands. Towards the end of the inspection, observed another chef on the line cut grilled chicken and place it on top of a salad with bare hands. When asked if this was the regular procedure, chef stated that it was not and immediately washed hands. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- Charred veggies were voluntarily discarded and chef and employees were educated on the importance of bare-hand contact with ready-to-eat foods.
2.0
10.
6-301.12; Priority Foundation; According to permit, 6th floor breakfast buffet area is part of this foodservice permit. Handwashing sink in this area was missing paper towels. Each handwashing sink shall be provided with individual, disposable towels. CDI- Towels were provided by maintenance upon request.
1.0
16.
4-601.11 (A); Priority Foundation; Old stickers labels were found on clean metal food containers near the 3 compartment sink area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI-Some labels were removed during the inspection and PIC will work with new dishwashing employees to ensure labels are removed prior to washing.
1.5
16.
4-602.11; Core; Interior of two large ice machines in kitchen is beginning to accumulate unclean residue where ice is collected. At least two tea urn nozzles were disassembled and were observed with thick, black residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean these areas more frequently. CDI- Tea nozzles were taken to the warewashing area to be properly cleaned and sanitized.
0.0
21.
3-501.16(A)(1) ; Priority; Scrambled eggs (104F) and sausage (92F) found in hot box holding at incorrect temperatures. PIC stated that these items were going to be discarded but were found hot holding in hot box at time of inspection. Oatmeal (130F) in steam table found below 135F when temped. TCS food shall be maintained at 135F or above. CDI- Eggs and sausage were voluntarily discarded and heating unit was turned up for the oatmeal.
1.5
23.
3-501.17; Priority Foundation; Observed a few foods in the main walk-in cooler missing date marks. PIC stated that these items were from an event on Sunday (two days ago) and most will be discarded. One container of sausage in the banquet walk-in cooler with a discard date of yesterday- PIC stated that this was an old datemark and sausage was prepared yesterday. Blast chiller contained frozen, cooked chicken wings in ziploc bags- these items were cooked in the facility and were missing a datemark. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Date of prep was known for products and facility was allowed to place labels during the inspection- some foods were voluntarily discarded.
1.5
39.
3-305.12; Core; Ice is accumulating on hermetically sealed boxes of food under the evaporator unit in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or under other sources of contamination. PIC agrees to place a work order for this evaporator unit to be repaired. In the meantime, do not store food under this source of contamination or place a container above food product to collect the ice/water.
0.0
55.
6-501.11; Core; Observed broken floor tiles in front room where clean silverware and glasses are kept. Physical facilities shall be maintained in good repair. Repair or replace floor tiles in this area to make the surface smooth and easily cleanable.
0.0
56.
6-202.11; Core; Nonfunctional light in large dish pit with exposed bulbs-these bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Provide individual plastic shields for bulbs or a complete light shield for fixture.
5-202.12; Core; Noted hot water handle no longer functioning for the coffee bar handwashing sink. Also noted the handwashing sink near the high temp dishmachine only reaches up to 76 F . A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
15.
3-302.11; In walk in cooler #2, noted a pan of raw hamburger patties and raw porkloin stored above ready-to-eat food items. Also found cases of raw chicken stored above raw salmon in walk in cooler #2. In the cook line expo cooler, noted a packed of precooked mashed potatoes stored below raw hamburger patties as well. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. Refer to storage guidance sticker posted on the walk in cooler units when needed. CDI-All units rearranged
1.5
16.
4-601.11 (A); Priority Foundation; Noted some old label stickers on a few of the serving containers stored as clean near the 3 compartment sink area. Also noted some black organic build up on the soda gun nozzel at the coffee bar. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-container taken back to dish pit. Soda gun cleaned during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed containers of diced tomato, sausage links and oatmeal temping between 47-48 F in the tall reach in cooler unit located near the cook line. Noted the ambient air for the tall reach in cooler was 50 F. Further discussion determined the cooler door was not completely sealed shut and reopend some time during breakfast, thus allowing air to escape from it. Also noted milk and yogurt was temping between 43-44F in the slidind door glass cooler unit. Noted ambient air for unit was 43 F. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Ambient air adjusted for both units. Noted temperatures for TCS items decreased after ambient air adjusted for units.
1.5
33.
3-501.15; Upon arrival, noted pans of cooked breaded chicken and skirt steak cooling at room temperature. Noted cooked breaded chicken temping at 113 F and the skirt steak reading 109 F. Ensure appropriate cooling methods are used once TCS food items decrease down to 135 F when cooling. Food should be spread thin, panned up, loosely covered and placed in the blast chiller or walk in cooler to rapidly cool down. CDI- Instructed PIC to transfer food the walk in cooler for rapid cooling.
0.5
35.
3-501.13 ; Upon arrival observed packs of raw pork ribs thawing in the standing water at the central prep sink. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Also noted a few containers of vacuum packaged raw salmon thawing in their original packaging. Follow manufacturers' instructions and removed fish from vacuum packaging during the thawing process to prevent botulism growth. CDI- Education provided for packaged salmon, instructed PIC to cut open packaging. Standing water drained from prep sink and raw pork ribs thawed under running water.
0.5
39.
3-305.11; Core; Noted multiple containers of frozen food items stored on the floor underneath the storage racks in the walk in freezer unit. Also noted a crate of potatoes stored on the floor in the walk in cooler #1 as well. Ensure all food is kept at least 6 inches off the floor and stored in clean dry location in between use.
1.0
55.
6-501.12; Core; Observed stickey residue and spillage on the floor in walk in cooler #3. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
5-205.11; Priority Foundation; Large cart in front of the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cart was moved during the inspection.
1.0
10.
5-202.12; Core; The water temperature is 92F at the men's restroom hand sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the catering walk-in cooler is between 52-53F. TCS food in the main walk-in cooler is between 48-50F. Keep all TCS food at or below 41F when held cold. The TCS food in the catering walk-in cooler was voluntarily discarded that was in this walk-in cooler greater than 4 hours. TCS food that was in this cooler for less than four hours was moved to the walk-in freezer. The thermostat was adjusted and defrosted and was below 41F by the end of the inspection. The TCS food in the main walk-in cooler that was in the cooler greater than 4 hours was voluntarily discarded. The thermostat was adjusted and was below 41F by the end of the inspection.
1.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. Sanitizer was mixed to the proper concentration for wet wiping cloths once REHS spoke to PIC.
0.5
43.
3-304.12; Core; Storing ice scoops on top of keg cooler that is not clean. Store ice scoop in the ice with the handle up or in clean and dry location. Ice scoops were taken back to the dishwashing area.
0.5
44.
4-903.11(A), (B) and (D); Core; Utensils stored in container with food debris and utensils stored on shelving that is not clean. Store utensils in clean and dry location. Store utensils where they are not exposed to splash, debris or other contamination. The above utensils were taken back to the dishwashing area.
0.0
45.
4-903.11(A) and (C); Core; Storing single service articles on the floor in the dry storage room and not inverted in the kitchen. Store single service articles in a clean and dry location at least 6 inches off the floor. Store single service articles where they are not exposed to splash, dust or other contamination.
0.0
49.
4-602.13; Core; Cleaning needed inside the hot holding cabinet in the hallway,
upright 2 door refrigeration unit that is not working and shelving under the grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.0
51.
5-205.15; Core; Leaking plumbing beneath the 3 compartment sink. Left hand sink is not working in the men's restroom. Plumbing shall be maintained in good repair.
1.0
55.
6-501.11; Core; 6-501.11; Core; Observed broken floor tiles throughout the facility. 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
4-601.11 (A); Priority Foundation; Metal pans and knives were stored as clean with either food debris or sticker residue on them. Also, can opener had dried food debris on blade. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils and equipment were placed at the warewashing area to be properly cleaned and sanitized.
3.0
16.
4-602.11; Core; The interior of both ice makers were observed with accumulated soil residue. Ice machine shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Also, ambient air in two reach-in units were 54-56F. Potentially hazardous foods shall be cold held at 41F or below. CDI- Foods were voluntarily discarded. Units were repaired during inspection.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Spray bottle was voluntarily discarded.
1.0
35.
3-501.13 ; Priority Foundation; Salmon was being thawed out in Reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. 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 thawing it. CDI- Fish was removed from the ROP environment.
0.0
36.
4-204-112; Core; There were no thermometers a couple of reach-in units. An ambient air thermometer shall be provided in each refrigeration unit. Add thermometers in all units.
0.5
41.
3-304.14; Core; Quaternary Ammonium in one sanitizer bucket measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Sanitizing solution was changed out.
0.0
47.
4-501.11; Core; Two light bulbs were out at the grill. Equipment shall be kept in good repair. CDI- Light bulbs were changed out during inspection.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Gaskets along reach-in coolers were dirty, veggie sanitizer hose had residue accumulated in it. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned above.
0.5
56.
6-403.11; Core; Several employees' drinks were stored on prep tables next to clean equipment. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drinks were removed from those areas.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; There was no current CFPM present during the time of inspection. A CFPM must be present during all hours of operation.
1.0
10.
6-301.12; Priority Foundation; There are no paper towels available at either of the banquet area hand sinks. Hand drying provisions must be provided at each hand washing station. Paper towels were provided.
1.0
10.
6-301.11; Priority Foundation; The soap dispenser battery was dead at the banquet hand sink. Hand cleanser must be available at each hand washing station. The battery will be changed.
0.0
10.
5-205.11; Core; The hand sink in the dish washing area was blocked by a storage rack. Hand washing sinks shall be available for use at all times. The storage rack was moved.
0.0
10.
5-202.12; The hand sink on the cook line in the back of the kitchen was unable to produce water of at least 100 F. Water of at least 100 F is required at all hand sinks.
0.0
16.
4-602.11; The interior of both ice makers were observed with accumulated soil residue. Food contact surfaces shall be cleaned as frequently as needed to maintain them clean.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed single serving milk cartons (43 F) being stored in the room service pepsi fridge. Cold TCS foods shall be 41 F or colder. This product was voluntarily discarded.
0.0
36.
4-204-112; There was no thermometer in the pepsi room service cooler. An ambient air thermometer must be provided in each refrigeration unit.
0.0
47.
4-501.12; Core; cutting boards throughout the facility were observed with heavy scratching and scoring. Cutting boards shall be free of heavy scratching and scoring.
0.5
49.
4-601.11(B) and (C); Core; cooler gaskets and stove tops throughout the facility were observed with heavily accumulated soil residue. Nonfood contact surfaces of equipment shall be maintained clean.
0.5
51.
5-202.13; Priority; The dish sprayer in the dirty dish area was observed hanging below the flood rim of the dish prewash area. An air gap must be provided from the point of use and the drain. The spray nozzle was hooked to the wall to prevent it from being below the flood rim while this device is being repaired.
0.0
55.
6-501.11; Core; Observed broken floor tiles throughout the facility. Physical facilities shall be maintained in good repair.
0.5
56.
6-501.14; Core; Hood filters throughout were observed with accumulated grease and debris. Hood filters shall be maintained clean to prevent accidental contamination of food or the premises.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
Note: Dish machine is closed for maintenance. Facility is using disposables only for service. Employee area is closed. 6th floor lounge area is closed. Second walk-in cooler is not being used. Breakfast buffet area is closed. Menu is limited, no fish served.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 02/13/2020
NOTE: Salmon has been removed from regular menu; no fish on the menu are offered undercooked.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 10/25/2019
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/08/2019
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 11/01/2018
*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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees 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.
NON-CONTINUOUS COOKING OF ANIMAL FOODS: Observed seared salmon steaks in walk-in cooler (seared this morning, according to PIC). No written procedure has been approved for this process. Prepare written procedures that discuss initial heating process of partially cooked foods (a non-continuous cooking process), cooling procedures, storage of product and at what temperature, how food is marked to show it must be cooked further, and final cooking procedures and temperatures. See Section 3-401.14 in the NC Food Code Manual for guidance on how to develop these procedures. Procedures may be e-mailed to Lucy Schrum at Lucy.Schrum@wakegov.com for review and approval.
NOTE: Observed unapproved bar area in a corner of 6th floor dining room (bar area is carpeted, no handsink available, etc.). Immediately cease preparing beverages in this area since it was never approved to be used as a bar by our department...Verification follow-up required for Item #23 (consumer advisory) on this report. By September 18, 2015, send a sample consumer advisory to Lucy.Schrum@wakegov.com for review and approval. Follow-Up: 09/18/2015
