Observation: Grated cheddar cheese product improperly cold holding at expo production line on ice. Cheese observed at 64F. Consider a time control policy for products holding out as discussed. CDI: Operator discarded food voluntary during inspection.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
37.
Observation: The grab and go packaged baked items at the front service counter are not labeled, must be labeled (ingredients in descending order, allergens) OR products may have a stand in front of each tray with ingredients and allergens without affixing a label to each product. 3-602.11;A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
(B) Label information shall include:
(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD;
(3) An accurate declaration of the quantity of contents;
(4) The name and place of business of the manufacturer, packer, or distributor; and
(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf
0.0
40.
Observation: Staff wearing wrist jewelry while performing food production tasks. CDI: Staff removed jewelry during inspection.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
43.
Observation: In use spatulas, knives in contact with TCS (temperature control safety) food products are being placed under panini machine and areas unclean. Ensure that all in use utensils are stored on clean surface between use. CDI: Operator removed utensils form service and placed new utensils in clean container.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT
0.5
49.
Observation: Accumulated debris on gaskets of refrigeration units and non food contact surfaces of deli slicer. Provide tools that clean those areas unreachable by wiping cloths.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
General Comments
**REMINDER** Ensure that proper cleaning frequency occurs for TCS (temperature control safety)food contact surfaces at room temperature.
3-304.14; Core; Wet cloths in buckets are not being submerged in the sanitizer (too many cloths in buckets). Wet cloths shall be stored submerged in sanitizer. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Items on make line/drawers by the grill area over 41F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others cooled down.
1.5
41.
3-304.14; Core; Wet cloths in buckets are not being submerged in the sanitizer (too many cloths in buckets). Wet cloths shall be stored submerged in sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
6-301.12; Priority Foundation; No paper towels at handsink in dish washing area. Each handsink shall be supplied with paper towels or another hand drying device. CDI: Paper towels replaced.
1.0
15.
3-302.11; Priority; Raw fish stored over cheesecake and other RTE foods. Food shall be stored with RTE foods over raw. CDI: Items rearranged.
0.0
20.
3-501.14; Priority; One container of chicken cooling from last night 47F. TCS foods shall be cooled from 135-70 in 2 hrs and 70-41 with 4 hrs for a total of 6 hrs. CDI: Chicken discarded.
0.0
23.
3-501.17; Priority Foundation; Foods on make line and inside reach ins and drawer coolers (R. Beef, lettuce, tom, etc.) prepped previous day not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked. Repeat.
1.5
24.
3-501.19; Priority Foundation; Raw eggs held on time are time stamped with a time that is 1) after the actual time they were originally placed out of temp (stated 10:30am at 10:15am) and 2) longer than 4 hrs (10:30-3pm was listed as the time hold). TCS foods held on TPHC shall be time stamped at the original date and held only for 4 hrs. CDI: Eggs discarded.
1.5
33.
3-501.15; Priority Foundation; Chicken cooling from last night 47F cooling in deep container. TCS foods shall be cooled using one or more cooling methods: shallow pans, smaller portions, etc. CDI: Chicken discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
3-501.17; Priority Foundation; Foods on make line and inside reach ins and drawer coolers (R. Beef, lettuce, tom, etc.) prepped previous day not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked.
3-501.16 (A)(2) and (B); Priority; Pot Salad inside reach in 54F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Pot. Salad discarded.
0.0
28.
7-201.11; Priority; Sanitizer bottle hanging over prep sink. Stored chemicals so they cannot contaminate foods or food equipment and utensils. CDI: Bottles moved. Repeat.
1.0
41.
3-304.14; Core; Wet cloths sitting on prep tables upon REHS entry. Wet cloths shall be stored in sanitizer when not in use.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
3-501.17; Priority Foundation; Foods on make line and inside reach ins (R. Beef, lettuce, tom, etc.) prepped previous day not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked.
1.5
28.
7-201.11; Priority; Sanitizer bottles sitting on prep tables. Stored chemicals so they cannot contaminate foods or food equipment and utensils. CDI: Bottles moved.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: REHS provided plan.
0.0
28.
7-201.11; Priority; Spray bottle of sanitizer stored with nozzle touching shelf with wraps stored on top. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Bottle moved.
1.0
49.
4-602.13; Core; Cleaning needed of fryers, grills and shelves in grilling area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
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: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. Several TCS foods being overstacked in pans. Keep product below the fill line of pans for best cold-holding.
*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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com Facility had raw eggs out on table near grill, but moved back into walk-in cooler once arrived for inspection. Once questioned, facility said they take out some eggs to use during busy service and the eggs are gone within 20 minutes. I educated about using Time as a Public Health Control for these eggs but any leftover must be discarded at the end of 4 hours. Emailed paperwork for TPHC.
Verification Required on July 5th, 2019. Follow-Up: 07/05/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* 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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
Inspector contact info: Maria Powell 919-675-5603. 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.
In the walk-in freezer, raw frozen chicken was stored above beef and chilled pitchers; be sure to store raw meats according to final cook temperature and do not store raw meats above any food contact surfaces or ready to eat foods. Chicken was moved and pitchers were washed and sanitized during inspection.
0.0
11.
2 spray bottles of quat sanitizer was too weak according to test strips; proper concentration for quat santizer is 200-400ppm, bottles were changed out; the sanitizer dispenser is being fed with hot water at about 140F, this can cause degradation of the sanitizer chemical causing it to be too weak. The dish machine is not reaching 180F on the rinse cycle, machine was run multiple times and was not reaching 180F, the maximum observed was 170-175F. Have the machine serviced or repaired; until the dish machine is properly functioning, dishes may be washed and rinsed in the dish machine but should be sanitized in the sanitizer vat of the 3 compartment sink; suggest getting heat test strips for the dish machine so it can be checked regularly.
1.5
16.
The chicken noodle soup was at 120F during inspection, all hot foods must be maintained at 135F or greater; the chicken noodle soup had not been out of temp for more than 2 hours and was reheated to 168F during inspection.
0.0
32.
Found an employee beverage stored on top of food in the walk-in cooler on a speed rack; employees may use the facility coolers and freezer for personal food and beverage storage but the employee items should be kept separate from all restaurant stock, recommend that employees label their items so that they are easily identifiable.
0.0
33.
Found tongs stored in the fryer cabinet handles, do not store tongs on oven or fryer cabinet handles, there is potential for contamination from clothing brushing them as employees move throughout the area.
0.5
36.
All of the make line cutting boards and one of the individual boards are worn and stained, they need to be resurfaced or replaced; for the white boards, suggest using a block whitening product that can help remove staining. Multiple cooler gaskets are torn and need to be replaced. At the 3 compartment sink, the hot water will not turn all the way off at the faucet, when turned to what should be the off position, hot water is still coming out, repair hot water handle.
1.0
38.
The dish machine is not maintaining proper temperatures, the gauges are not reading accurately. The wash gauge is reading below 160F but the water temperature is reaching greater than 165F.
0.5
42.
At the 3 compartment sink, the hot water is being left on constantly. This may have contributed to the issue with the water handle not turning off, but the constant pressure can also cause cross-connections. Be sure to turn the water off completely at the faucet handles when the sinks are not in-use.
0.0
46.
Replace the burnt out or missing bulbs in the dish room light fixtures. Replace the burnt out bulb over the oven.
0.0
47.
Several non-food items observed stored on floor in remote storage room. Several shelves in remote storage room observed to be much less than 12 inches above the floor. All items stored in rooms where food or single-service items are stored shall be at least 12 inches above the floor if stationary or 6 inches if easily moveable. Raise height of storage shelving in back room or remove all food storage from this room. This storage space is shared with an establishment that is not a food service facility, make sure that all storage in this area meets requirements of .2600 rules. Shared space is still subject to inspection and point deduction.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
During inspection, clarified butter that is made in-house was found to be at 67F and not under temperature control. Butter is considered a potentially hazardous food and must be maintained under temperature control. For, practical purposes, it should be maintained at 135F or greater. GM stated that they also had commercially processed clarified butter, if documentation showing the commercially process clarified butter is non-potentially hazardous can be provided, it may be held out of temperature control. Also, Time In Lieu of Temperature (TILT) holding for the clarified butter made in-house was discussed with managers during inspection. If you wish to persue TILT approval, please contact your inspector prior to starting TILT.
Observed employees handling raw onions and fries at make line and by the grill with bare hands. Ready to eat/ready to serve foods should be handled with a utensil(tongs, spoon, scoop,etc), deli paper, or if a utensil cannot be used to handle foods, hands should be gloved. Issue was addressed with kitchen manager.
0.0
11.
One spray bottle of quat sanitizer was too weak according to test strips. Proper concentration for quat santizer is 200-400ppm. Bottle was changed out. The dish machine is not reaching 180F on the rinse cycle, machine was run multiple times and was not reaching 180F, the maximum observed was 170-175F. Have the machine serviced or repaired. Until the dish machine is properly functioning, dishes may be washed and rinsed in the dish machine but should be sanitized in the sanitizer vat of the 3 compartment sink.
1.5
17.
In the front case, where unopened chubs of deli meats and cheeses are stored, the foods were temping at 49-50F. All cold potentially hazardous foods must be maintained at 45F or less. The meats and cheeses were removed from the cooler and placed into the walk-in to re-cool. The bottom shelf of the cooler was too far forward and was blocking the cooler vent. Do not put meats, cheeses, or any other potentially hazardous foods in this cooler until it is fully back down to 45F or below and be sure to monitor temperatures in this cooler.
0.0
23.
In the walk-in cooler, shrimp salad was cooling after preparation but was tightly covered. Foods should be left loosely covered or uncovered, if protected from overhead contamination, while they are cooling. The shrimp salad was within time and temperature parameters.
0.0
25.
One if the thermometers in the front deli cooler was reading 30F but 2 other thermometers and the foods were reading at nearly 50F. Check thermometers in cases regularly and insure that they are properly functioning.
0.0
26.
One container of grits and the bulk sugar container was not labeled. All dry goods containers must be labeled with their contents if foods are not in the original packaging.
0.0
33.
Found tongs stored in the fryer cabinet handles, do not store tongs on oven or fryer cabinet handles, there is potential for contamination from clothing brushing them as employees move throughout the area.
0.0
34.
Found a fe containers stacked wet on the air drying shelves in teh dishroom. Be sure to allow all utensils to thoroughly air dry prior to stacking or storage.
0.5
36.
All of the make line cutting boards need to be resurfaced or replaced. The underside of the slicer deck needs recaulking around the arm of the deck. The metal cart in the walk-in cooler has some rust, if rust can be removed, the cart can stay if not, replace the cart. There appears to be some tape or sealant on the pre-rinse sprayer, it is not easily cleanable, sprayer may need to be replaced. Found a few cracked container lids and a pitcher with pitting in the bottom, when utensils and equipment become worn, remove and/or replace them. Replace the missing rinse light cover on the dish machine.
0.5
40.
Clean the vent on top of the oven. Clean out the fryer cabinets. Clean the shelves over the prep sinks and the 3 compartment sink. Clean the pre-rinse sprayer head.
0.5
41.
The area around the outside can wash and the loading dock is not clean, it appears that some water/wastewater is being spilled or dumped in this area, there is also a greasy residue trail all the way down the dock and out to the parking lot. This area needs to be kept clean and no wastewater or other by-products should be dumped in this area. Make sure that all trash and other waste is fully contained inside of plastic bags or cans so that it does not spill on this area.
0.0
46.
Recaulking is needed in the corner of the hood over the fryers and in the center seam of the hood. Clean the dish machine hood area, this area may need a vent cover. Clean the air return/vent covers over the prep lines. In the dry storage room, the shelves are very tall and boxes are stacked high, which is blocking some light from the area on the other side of the shelving, need to remove boxes from tops of shelves or add a light over the darkened area.
0.5
47.
Several non-food items observed stored on floor in remote storage room. Several shelves in remote storage room observed to be much less than 12 inches above the floor. All items stored in rooms where food or single-service items are stored shall be at least 12 inches above the floor if stationary or 6 inches if easily moveable. Raise height of storage shelving in back room or remove all food storage from this room. This storage space is shared with an establishment that is not a food service facility, make sure that all storage in this area meets requirements of .2600 rules. Shared space is still subject to inspection and point deduction.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employee moving sliced cheeses in make line with bare hands. Ready to eat/ready to serve foods should be handled with a utensil(tongs, spoon, scoop,etc), if a utensil cannot be used to handle foods, hands must be gloved. Issue was addressed with GM.
0.0
11.
Quat sanitizer in vat at 3 compartment sink was too strong according to test strips. Dispenser appears to be dispensing too much chemical. Do not use dispenser for sanitizing until it has been service, repaired, or calibrated properly. Chlorine based sanitizer may be used for sanitizing in 3 compartment sink until dispenser is properly functioning.
0.0
17.
Foods in several make line tops were not properly maintained at 45F or less(see temperature chart for specific items and temperatures). All cold potentially hazardous foods must be maintained at 45F or less. Several containers were too full(above chill line on pan), do not over fill containers. Foods were pulled and re-cooled quickly.
2.0
23.
In make line top and bottom and in walk-in cooler, tomatoes and sandwich meats were cooling after slicing, meats and some tomatoes were tightly wrapped, foods should be loosely covered or may be left uncovered while cooling, if protected from overhead contamination. Do not cool foods in the top of the make line, these units are designed to hold foods cold, not cool them down. Foods prepared from room temperature(tomatoes) must be cooled to 45F or less within 4 hours.
0.0
26.
Several dry goods containers not labeled and some dry goods were stored open. All dry goods containers must be labeled with their contents. Once dry goods are opened, they should be stored in a sealed container or sealable plastic bag. Found single-use container being used to dispense all purpose flour, dry goods should be dispensed with a utensil with a handle, also, be sure to keep scoop handles up and out of foods.
0.5
34.
Several containers found stacked wet and slicer had towel fuzz on the deck, be sure to allow all containers, utensils, equipment to fully air dry after cleaning, do not stack wet containers and do not use towels to wipe food contact surfaces dry. Observed utenils in holders with the food contact portions turned up, be sure to store utensils with the food contact portions invert to protect them from contamination.
0.5
36.
Several containers found worn and no longer easily cleanable(R), when containers, utensils, or equipment become damaged or no longer easily cleanable they should be removed and/or replaced. Replace torn gaskets on make line coolers. Cutting boards need to be resurfaced or replaced, suggest using block whitener on cutting boards. The trigger button on the spray rinse arm at the 3 compartment sink, repair or replace.
0.5
38.
Quat test strips were available at 3 compartment sink, but no color chart was available for checking concentration. Test strips and color chart are required to check chemical sanitizers.
0.0
39.
Wine chiller on counter behind registers is not NSF approved. All equipment must be NSF or equivalent approved. Remove or replace non-NSF approved chiller with one that meets NSF or equivalent standards.
0.0
40.
Clean gasket and top of low boy freezer next to fryer. Clean heads on rinse sprayers in dish room. Clean front of panini press on main prep line.
0.5
45.
Floor in main prep area is starting to buckle, it is not cracked or damaged at this point but may become an issue in the future.
0.0
46.
Hood needs recaulking. Clean fan covers in walk-in cooler.
0.0
47.
Several non-food items observed stored on floor in remote storage room. Several shelves in remote storage room observed to be much less than 12 inches above the floor. All items stored in rooms where food or single-service items are stored shall be at least 12 inches above the floor if stationary or 6 inches if easily moveable. Raise height of storage shelving in back room or remove all food storage from this room. This storage space is shared with an establishment that is not a food service facility, make sure that all storage in this area meets requirements of .2600 rules. Shared space is still subject to inspection and point deduction.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cases of foods observed stored on floor in freezer. Protect food from contamination - do not store on the floor.
1.5
17.
Salami (50 degrees F), cheese (54 degrees F), roast beef (49 degrees F) observed on prep line. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Do not overfill pans. Turn or stir product regularly to ensure even distribution of cooling effects. Milk in self serve carafes observed at 54-69 degrees F. Change out milk in carafes regularly.
2.0
19.
Label one unlabeled spray bottle.
0.0
36.
Numerous plastic pans observed to be cracked and no longer easily cleanable. Replace wares when no longer easily cleanable.
0.5
47.
Numerous non-food items observed stored on floor in remote storage room. Shelves in remote storage room observed to be much less than 12 inches above the floor. All items in rooms where food is stored or where warewashing takes place shall be at least 12 inches above the floor/6 inches if easily movable, to facilitate proper floor cleaning and pest surveillance. Raise height of storage shelving in back room or remove all food storage from this room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Employee observed to handle exterior of pan of raw chicken with bare hands prior to handling ready to eat foods. No evidence of contamination on exterior of pan. However, strongly recommend that establishment encourage handwashing after handling exteriors of pans of raw meats. Alternatively, use of a drawer cooler would eliminate this risk.
One properly covered employee drinks observed to be improperly located. CDI. Reminder: employee drinks shall be located to not contaminate foods or food contact surfaces. Locate employee drinks on bottom shelves away from foods, utensils, and single use items.
0.0
10.
Raw beef observed stored above ready to eat boiled eggs. Raw meats shall be stored to not contaminate ready to eat foods. Case of food observed stored on floor in freezer. Protect food from contamination - do not store on the floor.
1.5
11.
3 of 4 sanitizer spray bottles observed to have either no measurable sanitizer or sanitizer well in excess of approved range. Have properly mixed sanitizer (150-400 ppm quat for product in use) available for sanitizing surfaces during all periods of preparation and service. CDI.
1.5
19.
Label one unlabeled spray bottle.
0.0
23.
One pan shrimp salad cooling in walk in cooler observed to be covered but likely to cool within approved timeframe due to small volume of shrimp salad and location in walk in cooler. CDI. Leave foods uncovered or loosely covered during cooling process.
0.0
36.
Several reach in cooler gaskets observed to be torn and not easily cleanable - replace. Numerous plastic pans observed to be cracked and no longer easily cleanable. Replace wares when no longer easily cleanable.
0.5
47.
Numerous non-food items observed stored on floor in back hall and remote storage room. Shelves in remote storage room observed to be much less than 12 inches above the floor. All items in rooms where food is stored or where warewashing takes place shall be at least 12 inches above the floor/6 inches if easily movable, to facilitate proper floor cleaning and pest surveillance. Raise height of storage shelving in back room or remove all food storage from this room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cut tomatoes at prep line observed at 50 degrees F. Large wrapped portions of deli meat in walk in cooler observed at 49-51 degrees F. Potentially hazardous foods shall be stored at 45 degrees F or below or 135 degrees F or above. Ensure that potentially hazardous foods are kept at proper temperatures. Work with small batches and promptly return to refrigeration to prevent time/temperature abuse of these foods.
2.0
23.
Pans of chicken salad cooling in walk in cooler observed to be covered but well within required time/temperature curve. CDI. Leave foods uncovered or loosely covered during cooling process.
0.0
28.
Small number of flies observed in dining room - none observed in food prep areas. Work with pest control service to eliminate.
0.0
34.
Utensils (soup pot, ice blade) observed stored within splash radius of handwash sink at dish area. Store utensils and other wares to prevent contamination. Store wares outside of splash radius of handwash sinks (typically 18 inches) or provide splash protection. Store wares on clean, cleanable surface.
0.5
36.
One prep line door gasket torn - replace.
0.0
47.
Numerous non-food items observed stored on floor in back hall and remote storage room. Shelves in remote storage room observed to be much less than 12 inches above the floor. All items in rooms where food is stored or where warewashing takes place shall be at least 12 inches above the floor/6 inches if easily movable, to facilitate proper floor cleaning and pest surveillance. Raise height of storage shelving in back room or remove all food storage from this room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Bagged ice observed stored on floor in freezer. Cased water observed stored on floor in dry storage room. Protect foods from contamination - do not store on the floor.
1.5
23.
Covered tuna salad in walk in cooler observed at 44 degrees F, while remaining items in cooler observed at 40 degrees F. This could indicate possible covering of tuna salad prior to full cooling which could slow cooling process. Recommend pre-chilling tuna for tuna salad and leaving tuna salad uncovered until temperature falls to 45 degrees F. No violations involving this product observed at time of inspection.
0.0
34.
Utensils (small stock pot, ice blade) observed stored within splash radius of handwash sink at dish area. Handle of ice blade observed resting on floor. Food debris observed in plastic bin used for storage of clean utensils. Store utensils and other wares to prevent contamination. Do not store wares on the floor. Store wares outside of splash radius of handwash sinks (typically 18 inches) or provide splash protection. Store wares on clean, cleanable surface.
0.5
35.
Cased single use items observed stored on floor in remote storage room. Ensure that single use items are not stored on the floor. Provide additional dunnage racks or shelving as necessary.
0.5
38.
Test strips showing some signs of water damage - replace strips with Quat Test strips designed for measuring approved range of quat sanitizer in use, (typically QT-40 strips, 0-500 ppm).
0.0
40.
Tops of tall equipment, metro shelving, BIB pumps, cooler dunnage shelving observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in remote storage room, walls in water heater room not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Easily movable racks used for storage of foods in walk in cooler observed to be likely slightly less than 6 inches above the ground. No floor cleaning issues observed at time of inspection. Failure to maintain floors clean around these racks may result in order to replace with racks with rise of at least 6 inches.
0.0
49.
Documentation of approved training - 2 point credit awarded. ***Please note: Certificate observed during inspection fully meets requirements for bonus points. However, certificates issued after August of 2008 will not have total number of class hours listed on certificate. If sending employees to future Servsafe classes, ensure that employees receive letter from instructor documenting number of class hours.***
0.0
General Comments
Investigated complaint received 3/17. Findings noted in Complaint Manager. 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. 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. Cut tomatoes may be eligible for holding under a Time in Lieu of Temperature plan. Such a plan, if approved by Wake County, would allow the establishment to hold the cut tomatoes for a limited period of time and then discard them in lieu of monitoring temperatures. Please contact James Smith at 919-868-9246 for more info, if interested.
Portions of deli meats observed stored in contact with shelving inside reach in cooler. Foods shall not be stored in contact with shelves or interior surfaces of coolers. Provide trays, pans, or other method for ensuring that deli meats are properly stored. Onions observed stored on floor in dry storage area. Cooler of ice observed stored on floor in walk in freezer. Protect foods from contamination - do not store foods on the floor.
1.5
17.
Eggs at breading station observed to be stored at 57-63 degrees F. Potentially hazardous foods shall be stored at 45 degrees F or below or 135 degrees F or above. Ensure that pans used for storage of eggs are on mechanical refrigeration lines or nested deeply into ice/water mixture.
2.0
19.
One spray bottle observed to be not labeled - ensure all containers of toxic materials are properly labeled.
0.0
30.
Dirty aprons observed stored hanging from metro shelving also used for storage of foods. Relocate aprons to designated storage area away from foods, utensils, and single use items.
0.5
35.
Cased single use items observed stored on floor in dry storage hallway and remote storage room. Ensure that single use items are not stored on the floor. Provide additional dunnage racks or shelving as necessary. These and all items stored in rooms where food is stored shall be at least 12 inches above the floor to facilitate proper floor cleaning. Small number of boxes on ground around dumpster - continue working with other tenants to ensure that all boxes move promptly into dumpster.
0.5
47.
Easily movable racks used for storage of foods in walk in cooler observed to be likely slightly less than 6 inches above the ground. No floor cleaning issues observed at time of inspection. Failure to maintain floors clean around these racks may result in order to replace with racks with rise of at least 6 inches.
0.0
49.
Documentation of approved training - 2 point credit awarded. ***Please note: Certificate observed during inspection fully meets requirements for bonus points. However, certificates issued after August of 2008 will not have total number of class hours listed on certificate. If sending employees to future Servsafe classes, ensure that employees receive letter from instructor documenting number of class hours.***
Employee drinks observed improperly located, on prep tables and near prep sinks. Employee drinks shall be covered, shall be located to not contaminate food or food contact surfaces, and shall be handled to prevent contamination. Bottled drinks strongly discouraged, due to potential for contamination of hands. *noted in general comments on last inspection*
1.5
10.
Raw meats observed stored above ready to eat pickles in walk in cooler. Raw animal foods shall be stored to not contaminate ready to eat foods such as produce, cooked foods, desserts, or dairy products.
1.5
11.
Two grill spatulas observed to have food residue when stored as clean. Ensure all wares are fully washed, rinsed, and sanitized prior to storage. Other food contact surfaces observed to be clean, warewashing machine operating correctly and sanitizer available in all food prep areas.
0.0
19.
Manufacturer`s labeling for spray bottles of floor cleaner and sanitizer is nearly identical - recommend that bottles be further differentiated.
0.0
25.
Two metal stem thermometers observed to be out of calibration (5 degrees and 15 degrees off true). Calibrate thermometers regularly to within two degrees of true.
0.5
36.
White soda machine nozzle inserts stained. Recommend replacing to help monitor proper cleaning.
Chili cooling in the walk-in cooler from yesterday is 53F. . . . . Curry Corn Chowder is in covered, stacked plastic container in the walk-in cooler still cooling from a previous day at 51F. Chowder in walk-in cooler at 47F. Rapid cooling needed. COOL FROM 135F TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Do not stack warm pans, leave food uncovered or loosely covered. Use thermometer and monitor the cooling process. Record food temperatures. Label cooling food with the date and TIME that cooling begins. If food stays between 135F and 70F for more than 2 hours, it must be discarded. (COS). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Walk-in cooler is warm. Food in the walk-in cooler is recommended at 35F to 38F. Pasta salad 46F, cooked ground beef 46F, Turkey Deli Meat 49F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sliced cheddar cheese in the top of the cook-line refrigerator is 51F. Other tempertatures here are warmer than expected. Regular temperature checks needed.
2.5
3.
Ice is used to keep liquid egg and raw chicken cold near the grill. An ice bath uses both ice and water. The pan with the ice should be larger than the pan with the food so that the food pan can be submerged in ice water to the level of the food, not just rested on top of ice. Mechanical refrigeration should be available.
0.0
9.
no points **Employee drink is stored ON table in kitchen with trays, plastic wrap, etc. Store employee drinks with a lid & straw BELOW food, preparation areas and clean utensils.
0.0
11.
SANITIZER is over 1000 ppm Quat. Provide sanitizer at 200 to 300 ppm. Do not exceed 400 ppm. Use on all clean surfaces that may touch food. Allow sanitizer to AIR-DRY; do not wipe sanitizer off. Regular testing of sanitizer needed. (COS)
2.5
12.
no points **Sanitizer test strips needed that detect within the 200 to 400 ppm range.
0.0
15.
Recommend adding shelves to shelving unit in dish area.
