3-302.11; Priority; Containers of tuna were being stored with containers of imitation crab in the sushi cooler. In order to prevent cross contamination, raw animal food shall be separated from ready to eat food. CDI- Food was rearranged. Deductions will be taken if this item is repeated.
0.0
16.
4-602.11; Core; Observed black growth inside of soda nozzles. n equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Full deductions will be taken if this item is repeated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken being held too highly in a prep top unit was above 41F. Prep bottom cooler was holding no potentially hazardous food at 41F or below and several food items were out of temperature (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Feta cheese held in the cooler for over 4 hours was voluntarily discarded and all other potentially hazardous food was taken to the walk-in to be cooled. Establishment is not storing potentially hazardous food in in the cooler until it is adjusted.
1.5
43.
3-304.12; Core; Several scoops stored inside of food containers were found with no handles. If utensils are stored inside of food containers they shall have handles that are clearly above the food in order to prevent potential contamination.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean food containers were being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fans have dust buildup on their exteriors and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.11; Core; Floor tiles on the cook line are damaged and need to be repaired/replaced. PHYSICAL FACILITIES shall be maintained in good repair.
2-401.11; Core;At the beginning of inspection, observed Bojangles cup stored on cutting board at food prep sink. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
15.
3-302.11; Priority; Observed tray uncovered cooked rotisserie chicken stored below container of raw chicken tenders. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed black growth inside all food preparation sinks. Observed soiled in-use cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHs will return to verify.
3.0
16.
4-602.11; Core;Observed black growth inside ice machine chute and inside bottom tracks of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.; Repeat, Corrected During Inspection
0.0
21.
3-501.16(A)(1) ; Priority; Observed prime rib and chicken tenders holding below 135F TCS foods shall be held at 135F or greater. chicken discarded. Prime rib reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed TCS foods holding above 41F(see chart above). Observed reach in drawer 50F. Observed sushi makeline reading 61F. TCS foods shall be held at or below 41F. Items discarded. Manager called service repair for unit. EHS will verify unit repairs.
1.5
23.
3-501.18; Priority; Observed no date marking for cooked pork, cooked ribs, veggie burgers and housemade pimento cheese.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated
0.0
24.
3-501.19; Priority Foundation; Observed no time stamps for sushi rice, housemade ginger sauce and herb butter held at room temperature. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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 removed from temperature control- item stamped.
1.5
47.
4-501.11; Core; Observed thick ice inside walk in freezer around condenser system, , covering delivery boxed food. Walk in freezer door cannot be effectively closed shut. Thick ice on floors is a safety hazard. Equipment shall be maintained in a state of good repair.; Repeat
3-402.11; Priority; Parasite letter for salmon delivered fresh does not state that the fish is fed a parasite free feed. Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:Aquacultured FISH, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. Operator obtained letter during inspection.
0.0
16.
4-602.11; Core; Observed black growth inside ice machine chute and inside bottom tracks of ice machine. Observed brown residue inside ice bin. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
1.5
16.
4-601.11 (A); Priority Foundation; Observed black buildup inside prep sink spray nozzle. Observed thick builup inside vegetable prep sink. Observed soiled in-use cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
20.
3-501.14; Priority; Observed chowder 105F at 2pm and 92F at 4:30pm. Clam chowder did not meet 70F within two hour time frame. Observed mac and cheese sauce drop 12 degrees in 2 hours. Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority;Observed several TCS foods holding above 41F(see chart above). One unit has a built in thermometer reads 0F. TCS foods shall be held at or below 41F. Items discarded or placed in walk in.
1.5
24.
3-501.19; Priority Foundation; Observed ginger sauce holding at room temperature without a time stamp. Observed rice prepared at 10:30a holding at 3p. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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 removed from temperature control- item voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Observed multiple deep containers of mac and cheese sauce, steak roll filling, clam chowder and recently portioned raw shrimp cooling inside deep containers or tightly wrapped bags.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Item placed on sheet pans.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed personal phone stored directly on top of single use gloves on prep table. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Item removed.
0.0
47.
4-501.11; Core; Observed thick ice inside walk in freezer around condenser system and floors.Observed cracked gaskets with food debris inside. Observed significant water leak at kettle dripping on kitchen floor.Equipment shall be maintained in a state of good repair.
0.5
47.
4-202.11; Observed deep crack inside insulated food container. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; item discarded.
4-602.11; Core; Black residue build-up inside both facility ice machines. Equipment such as ice bins, and enclosed components such as ice makers shall be frequently cleaned.
0.0
16.
4-602.11; Priority; Meat slicer with visible food residue left of the blade after previous use. Surfaces of equipment and utensils in contact with potentially hazardous foods shall be cleaned at least every 4 hours. CDI: Slicer disassembled to be cleaned.
1.5
16.
4-601.11 (A); Priority Foundation; Dishes with date marking sticker residue left on them in dish pit area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes removed to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All food inside main make line cooler holding between 45F and 55F. Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Food items put on ice and returning to temperature. Breaker repaired during inspection and cooler is functioning.
1.5
28.
7-201.11; Priority; Bucket of sanitizer stored on top of prep surface beside grill station. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bucket removed.
1.0
39.
3-305.11; Core; Ice covering several food items inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
1.0
42.
3-302.15; Core; Stickers left on avocados inside sushi and salad prep coolers. Raw fruits and vegetables shall be thoroughly washed to remove all contaminates before consumption.
0.0
43.
3-304.12; Core; A few cups being used as scoops and tongs with their handles inside the food throughout kitchen. Knives stored in a container of sanitizer on sushi prep cooler. Utensil scoops shall have dedicated handles, and with their handles above the surface of the food. Utensils shall be stored on a clean portion of the prep surface, or in a container of water of at least 135F, or in running water with enough velocity to push particles to the drain.
0.0
47.
4-501.11; Core; Gaskets cracked on reach-in cooler units. Equipment shall be maintained in a state of good repair.
0.0
47.
4-202.11; Priority Foundation; Several dishes with deep cracks into the food-contact surface. Multiuse food-contact surfaces shall be smooth of breaks, seams, cracks, and chips. CDI: Dishes discarded.
0.5
49.
4-601.11(B) and (C); Core; Significant ice build-up inside walk-in freezer, and food debris collecting inside reach-in coolers and gaskets of cooler doors. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11 (A); Priority Foundation; Sticker residue and food debris left on a several dishes stored as clean in main dish washing area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
16.
4-602.11; Core; Black residue build-up inside the lid of secondary ice machine near back of kitchen. Equipment such as ice bins, and enclosed components such as ice makers shall be frequently cleaned.
0.0
16.
4-501.112; Priority Foundation; Thermal disk consistently reading 157F after several attempts. Final rinse registering up to 193F. Lots of steam noted coming out of dish machine. The temperature of the sanitizing rinse may not be more than 194F, or less than 180F. CDI: Facility switched to manually sanitizing dishes. PIC to have dish machine adjusted down, it is suspected the water is steaming before it can make contact with the surface of the dishes.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS food items inside salad drawers were above 41F (see above chart). Drawers were recently replenished following a lunch rush, food was taken to walk-in units to rapidly cool and cooler taken out of service until repaired. Ambient air reading 55F. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Food moved to walk-in units to rapidly cool. Maintenance arrived during inspection to repair cooler.
1.5
47.
4-501.11; Core; Torn gasket noted on front small reach-in cooler across from the salad make line. Significant rust noted on hood ventilation system above high temperature dish machine. Equipment shall be maintained in a state of good repair. Gaskets have been ordered and awaiting arrival. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Exterior and interior surfaces of equipment in need of cleaning. Exterior of primary ice machine with black residue in small crevasses that retain water. Nonfood-contact surfaced of equipment shall be kept free of accumulation of debris, and food residue. PIC to have above mentioned items thoroughly cleaned. Repeat.
1.0
53.
6-501.18; Core; Staff bathroom in need of thorough cleaning, especially toilet and hand sink fixtures. Plumbing fixtured such as handwashing sinks, toilets, and urinals' shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Walls throughout facility in need of thorough cleaning. Black residue spreading along wall behind high temperature dish machine. Floor drains in need of detail cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Employee phone noted on prep table. Lockers or suitable storage space shall be provided for employee possession storage. Repeat.
2-401.11; Core; Employee beverages are stored on surfaces near food in the kitchen and near stored plates. Designate storage location for beverages that is separate from food and clean utensils.
0.0
20.
3-501.14; Priority; Queso (thick cheese sauce) prepared yesterday is 43 degrees F inside the walk-in cooler and several plastic grouped containers of thick Mac Sauce prepared yesterday is also 43 degrees F. Queso and Mac Sauce have not cooled in 20 or more hours. Food shall cool from 135F to 70F in two hours or less -and- from 70F to 41F in four more hours or less. Food temperature shall be monitored with a thermometer. Queso and Mac Sauce were discarded upon request.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items inside the cold holding drawers on the prep line were above 41F (see above chart) | TPS foods shall be maintained at a temperature of 41F or below | Repeat. PIC to have cooling units adjusted to accommodate frequent usage by staff members.
1.5
33.
3-501.15; Priority Foundation; Observed one container of queso and several containers of mac & cheese stored in deep containers and crowded with little air flow that did not reach 41F within the 6-hour cooling window (see above chart) | Cooling shall be achieved by placing food in shallow pans, separating into smaller portions, using rapid cooling equipment, placed in ice baths or adding ice to the food. | CDI: PIC discarded above mentioned food items. EHS provided education on utilizing ice baths, chill wands, and shallower pans to achieve proper cooling. Do not crowd product on shelves to allow air flow/heat transfer. Staff to use thermometers to monitor cooling.
0.5
43.
3-304.12; Core; Observed scoops inside containers of orzo and slaw with the handles touching the food | Utensils shall be stored with their handles above the top of the food | CDI: PIC removed scoops from food.
0.5
44.
4-903.11(A), (B) and (D); Core; Refrigerator Lids are stored on the floor near the window. Lids are not clean. Store refrigerator lids in a clean and protected area, off of the floor. Metal refrigerator tops were sent to the ware washing area to be cleaned. . . Soap dispenser mounted on the wall in the ware washing area is to the right of the sink, outside the splash-guard and above drinking glasses. Relocate the soap dispenser to be contained within the splash-guard -or- to the left the sink to prevent contamination to items stored underneath.
0.5
47.
4-501.11; Core; Observed a few torn, dirty gaskets in on several cooling units throughout kitchen | Equipment shall be maintained in a state of good repair | PIC to thorough clean and replace above mentioned gaskets.
0.0
49.
4-601.11(B) and (C); Core; Observed a few dirty racks of shelving inside walk-in cooler and walk-in freezer where chill wands are being stored. Some residue build-up inside ice-machine door. Greasy residue inside all of the cold drawer handles on prep line. Small amount of ice build-up inside walk-in freezer. | Nonfood-contact surfaces of equipment shall be kept free of accumulation of dirt, food residue, and other debris | Repeat. PIC to have above mentioned items thoroughly cleaned and to remove ice build-up inside walk-in freezer.
1.0
53.
6-302.11; Priority Foundation; Staff bathroom did not have any available toilet tissue. Extremely small amount of toilet tissue available is at the handwashing sink and is wet. | A supply of toilet tissue shall be available at each toilet | CDI: PIC provided toilet tissue
0.5
56.
6-501.110; Core; Employee coat is stored on the food preparation table where food is being prepared. Lockers or suitable storage space for employee clothing and possessions is needed.
0.5
General Comments
Inspection lead by Peri Sellew.
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
*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: 03/06/2020
*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* 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 conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com// GUIDANCE ON COOKING AND TEMPERATURE CONTROL OF ROASTS PROVIDED TO PIC.
*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.//INSPECTOR INFORMATION: Jennifer Brown//Jennifer.Brown@wakegov.com// 919-868-9249// No raw eggs are used in the preparation of dressings. Follow-Up: 09/06/2018
"*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, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
