4-703.11; Priority; When tested during the inspection, the utensil surface temperature for the dish machine reached a maximum of 155F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a hot water mechanical operations achieving a utensils surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI - Spoke to PIC and all sanitizing must be done at the 3-compartment sink.
1.5
16.
4-501.112; Priority Foundation; The sanitizing water temperature rinse was reading a maximum temperature of 136F in the high-temperature dish machine. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Have dish machine repaired, follow-up by 9/02/2024.
0.0
18.
3-401.11; Priority Foundation; The children's menu cheeseburger was marked as cooked-to-order with consumer advisory asterisks. A raw or partially cooked animal food may be served/offered for sale upon consumer request if: the food, if served for service by consumer section from a children's menu, does not contain comminuted (also known as chopped, ground, or minced) meat. Update the children's section of the menu to remove ** from cheeseburger. Follow-up by 9/02/2024.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler were holding above 41F, possibly due to recent food delivery and door being open for an extended period of time. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. PIC called engineer to adjust walk-in cooler temperature to be colder. Follow-up on 8/26/2024.
1.5
24.
3-501.19; Priority; Containers of foods for omelet station under time control had been returned to cooler instead of discarded, as listed under current TPHC procedures. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI - Foods were voluntarily discarded by PIC, REHS strongly recommends more training and education for food employees.
3.0
35.
3-501.13; Core; Observed a few packages of raw salmon that were unopened after thawing under refrigeration. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Open packaging of raw salmon before thawing.
0.0
General Comments
Upon entry, health score cards were placed in a different location that was not visible by the general public and not agreed upon by REHS. Move score cards to agreed-upon location. Follow up for cold holding by 8/26/2024, follow-up for sanitizing temperature and children's cheeseburger by 9/02/2024. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/02/2024
5-205.11; Priority Foundation; Observed a food employee filling a detergent bucket with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to correct employee behavior.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink in front service area with pizza oven did not have paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device; or other approved hand drying device. CDI - Paper towels placed at the sink.
0.0
10.
5-202.12; Core; The handwashing sink in front service area with pizza oven could not provide water over 73F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sink to provide warmer water before the next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS milks stored in one of the refrigerators were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature milks, do not store TCS foods in this cooler until cold-holding issue is fixed.
1.5
23.
3-501.17; Priority Foundation; Ready-to-eat, TCS foods marked with prep date of 2/05 had an expiration date of 2/12, the prep day was not being counted as day 1 for date marking. Refrigerated, ready-to-eat, TCS food prepared or opened from a package from a food processing plant and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Correct expiration dates were added to containers, TCS foods had not exceeded 7-day limit allowed by NC Food Code. REHS recommended 5-day expiration.
0.0
24.
3-501.19; Priority; A container of cream cheese from breakfast bar, an item listed on provided TPHC procedures, had been returned to the refrigerator after service instead of being discarded. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI - Cream cheese was voluntarily discarded.
3.0
25.
3-603.11; Priority Foundation; Consumer advisory on the menu is incomplete, including only the reminder but not the disclosure. A consumer advisory disclosure shall include: A description of the animal-derived foods, such as "oysters on a half shell (raw oysters)", "raw-egg Ceasar salad" and "hamburgers (cooked to order)"; or identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain/may contain raw or undercooked ingredients. Email REHS updated food menu with corrected consumer advisory by 2/16/2024.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 02/16/2024
3-501.18; Priority; A container of prepped, cooked chicken did not have a date marking and the PIC could not determine when the chicken was prepared. A TCS, ready-to-eat food specified in the FDA Food Code, shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded container of chicken.
1.5
24.
3-501.19; Priority; Cream cheeses listed under TPHC procedures were not discarded after breakfast service when removed from refrigerator. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI - Cream cheeses voluntarily discarded by PIC.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple metal food containers were stacked together while wet. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air-drying.
0.0
55.
6-501.11; Core; The metal floor of the walk-in cooler is warped upwards. Physical facilities shall be maintained in good repair. Repair flooring, PIC has stated that repairs are pending.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; One handwashing sink in front prep area was blocked by a chair. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Chair moved for access to handwashing sink.
0.0
15.
3-302.11; Priority; A box of raw sausage links were stored above a container of cooked potatoes and trays of raw bacon were stored over a container of pancake batter. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and cooked ready-to-eat food. CDI - Foods rearranged in walk-in cooler to prevent cross contamination.
1.5
23.
3-501.18; Priority; Observed open containers of TCS salad dressings without date markings, cooked beef ribs without date markings, and a tray of cooked ribs marked with a date but was out-of-date. Food shall be discarded if it: Is in a container or package that does not bear a date or day; or is appropriately marked with a date or date that exceeds a temperature and time combination as specified in the FDA Food Code. CDI - Out of date and unmarked TCS foods discarded by PIC.
1.5
47.
4-501.11; Core; The gasket in the barista cooler is ripped. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept clean and in accordance with manufacturer's specifications. Replace ripped gasket.
0.0
48.
4-302.13; Priority Foundation; Unable to locate thermal test strips during the inspection. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire thermal test strips or high-temp dishwasher tester. Follow-up by 12/30/2022.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 12/31/2022
3-101.11; Priority; Observed mold growth on the cream cheese in the breakfast bar cooler. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded moldy cream cheese.
1.0
15.
3-302.11; Priority; Observed trays of raw bacon stored over containers of fully cooked bacon. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and cooked ready-to-eat food, and raw animal foods from one another. This shall be accomplished by arranging each type of food in equipment so that cross contamination is prevented. CDI - Cooked bacon was moved to a different location.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few dirty knives stored above a prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Knives removed for cleaning.
0.0
24.
3-501.19; Priority; Containers of food that were under time as the public health control (TPHC) at the breakfast bar were returned to the refrigerator instead of being discarded after removal from temperature control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI - Foods were voluntarily discarded by PIC, REHS provided clarification on TPHC procedures.
1.5
35.
3-501.13 ; Core; Raw salmon in vacuum sealing with a label indicating that it should be removed prior to thawing, was observed to be still inside packaging after thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to it's thawing under refrigeration. Open packaging of raw salmon before thawing.
0.5
49.
4-601.11(B) and (C); Core; Observed food debris buildup on the interior of the pizza cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation dust, dirt, food residue, and other debris. Clean interior of cooler.
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
3-302.11; Priority; Observed container of raw chicken stored behind a container of raw, ground beef and package of raw salmon stored with eggplant stored in the drawer cooler leading to potential cross contamination. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and cooked ready-to-eat food, and raw animal foods from one another. This shall be accomplished by arranging each type of food in equipment so that cross contamination is prevented. CDI - Rearranged foods in drawer cooler, PIC voluntarily discarded eggplant.
1.5
16.
4-602.11; Core; Observed minor residue buildup inside kitchen ice machine. In equipment such as ice bins and enclosed components of equipment such as ice makers and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold, or at a frequency specified by the manufacturer. Clean ice machine to remove residues.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods observed to be holding above proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Recently prepared foods moved to walk-in cooler for rapid cooling.
1.5
33.
3-501.15; Core; Recently prepared foods in refrigerator were tightly wrapped in plastic, leading to poor cooling. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic lifted to allow for better cooling.
0.0
39.
6-404.11; Priority Foundation; Observed several dented cans stored with intact cans in dry storage. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged/spoiled/recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, etc. CDI - Cans were separated from other cans for credit from food distributor.
1.0
48.
4-302.14; Priority Foundation; Chemical Quat test strips expired in Feb 2022 and are no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chemical test strips, follow up by 7/01/2022
0.5
55.
6-501.11; Core; Metal flooring in the walk-in cooler is warped upwards and broken. Physical facilities shall be maintained in good repair. Repair metal flooring.
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 Follow-Up: 07/02/2022
3-302.11; Priority; Trays of raw bacon stored above cooked, ready-to-eat foods in the walk-in cooler and open packages of frozen, raw chicken stored above open packages of bread in the walk-in freezer. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and cooked ready-to-eat food. CDI - Foods were rearranged in both cold holding units.
1.5
23.
3-501.18; Priority; Several containers of sour cream observed with 11/2021 expiration date in cold holding units. Food shall be discarded if it exceeds the temperature and time combination specified in the Food Code; or is appropriately marked with a date or day that exceeds the time and temperature combination as specified in the Food Code. CDI - Containers voluntarily discarded by PIC. Foods were recently received by food supplier, contact food supplier with issue of out-of-date foods.
1.5
37.
3-302.12; Core; Working containers of sugar and flour did not have labels. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, salt, spices, and sugar shall be identified with the common name of the food. Add labels to these containers.
0.0
42.
3-302.15; Core; Apples wrapped in plastic set out for guest consumption still had stickers. Raw fruits and vegetables shall be thoroughly washed in water to remove soil or other contaminants before being served or offered for human consumption in ready-to-eat form. CDI - Apples removed for washing, make sure stickers are removed before placing out for guest consumption.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning vomit/diarrheal incidents. 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 - Educated PIC on new requirements and emailed PIC documentation to have for next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in refrigerator not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods, foods in refrigerator arranged in a way that prevented proper air flow. Rearranged items in refrigerator to allow for flow of cold air, do not block vents in refrigerator.
1.5
24.
3-501.19; Priority; TCS foods that were under TPCH at the breakfast bar were returned to the cooler after the 4 hour time limit and not discarded. If time without temperature control is being used as the public health control up to a maximum of 4 hours: the food shall be discarded after the 4 hour limit. CDI - PIC voluntarily discarded the foods and EHS educated PIC that foods cannot be kept after TPHC is being used.
1.5
35.
3-501.13 ; Core; Salmon in vacuum packaging bearing a "remove from packaging prior to thawing" label was thawed inside fully sealed packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration; or prior to, or immediately upon completion of its thawing procedures using other approved thawing methods. Open packages of fish before thawing.
0.5
39.
3-305.11; Core; Boxes of food stored on the floor of the freezer. Food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Store boxes on shelves above the floor.
0.0
42.
3-302.15; Core; Apples wrapped in plastic for guest consumption still had stickers on skin. Whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil or other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remove stickers in the washing process before wrapping in plastic.
0.0
47.
4-202.16; Core; Shelving unit next to prep table has shelving covered in aluminum foil. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and construction to allow for easy cleaning and to facilitate maintenance. Aluminum foil does not allow for easy cleaning or maintenance, remove foil from shelving.
1.0
55.
6-501.11; Core; Middle metal floor section of walk-in cooler is warped upwards. Physical facilities shall be maintained in good repair. Repair warped flooring.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No PIC signature due to COVID-19 precautions. Food establishment limited service, some breakfast items from 5am-9:30am, dinner service starting at 5pm.
Note: Facility currently only serves dinner; no prep in kitchen during inspection. Breakfast area is closed. Facility has a limited menu. Facility will have a salmon feature in the future; discussed requirements if chef wishes to offer the salmon cooked under 145F (consumer advisory on menu and parasite destruction letter from salmon supplier). If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/25/2020
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* 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. -Led by Stephen Cogdell
*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. -Please change the washers on the handwashing sink that is on the other side of the boilers next to the reach-in coolers so that the washers match the water temperature.
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.
-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. - Chef Michael Lustig has expressed that he wants to use TPHC (Time as a Public Health Control) for the omelet station.
*add ice bath food temperatures to the log sheet Question of whether or not PORK was fully cooked before slicing and refrigerating. Is the temperature of the roast recorded? Pork is noticeably pink, stored with ready-to-eat foods.
Sausage links in hot hold unit at 112-120 degrees F. Sausage links on buffet at 114 degrees F. Hold potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above. Ensure that this product is fully cooked/reheated and that hot hold units are adjusted to temperatures adequate to hold at 135 degrees F or above. CDI by reheating.
2.0
17.
Small quantity of sliced sausage links at 50 degrees F on omelet line. Hold at 45 degrees F or below. Remaining items on this line at proper temps. CDI by discarding.
0.0
34.
Tops of ovens also used for wares storage not clean. Store wares on clean, cleanable surfaces.
0.5
36.
Replace one torn reach in cooler gasket.
0.0
46.
Light shields in freezer full of condensation ice. One of these light shields pulling apart from weight of ice. Remove ice, clean light shields, and reassemble.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Linens and supplies stored on pallet placed over disused canwash area in dry storage room. Area is clean and no evidence that this canwash area has been used for canwash activities. Manager states that canwash has not been used since permitting. Establishment has adequate canwash facilities in the main kitchen, which satisfy the requirements of the Rules. Discontinue use of canwash and area immediately surrounding it for storage. Alternately, canwash area may be decommissioned by removal of plumbing and basin and provision of approved wall and floor finishes. If electing to remove, contact James Smith at 919-868-9246 for approval. Person in charge states that there may be some renovations of food prep spaces in the future. Please note that permit conditions state: "NO MAJOR MENU/EQUIPMENT CHANGES OR ADDITIONS W/O PRIOR APPROVAL FROM WAKE ENV SERVICES." Contact Jessica Sanders (919-856-7400) with Wake County Plan Review to submit plans for any proposed work. Glasswash machine in bar has not been used today and was not evaluated for compliance with the Rules. Ensure that glasswash machine operates to manufacturer's specifications. The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions. Depending on what cook-to-order eggs are provided, establishment should consider adding an approved consumer advisory at omelet station. Undercooked animal products, including some breakfast egg preparations, will require such advisory under the new Rules. Contact your inspector for additional details if eggs are cooked to less than 140 degrees F.
Slow water drip from blower of walk in cooler due to work being done by service person. No immediate adulteration of food observed and violation corrected immediately and without instruction by managment upon observing violation. CDI. Ensure that staff works with service persons to ensure that foods are protected when work is done on equipment.
0.0
17.
Foods on two speed racks in walk in cooler found to be at temperatures of 48-50 degrees F. These temperatures do not appear to be directly tied to cooler malfunction, but the following foods voluntarily discarded by management because of management`s concern that they may not be able to be rapidly cooled within four hours: 3 half pans chicken breasts, 2 pan raw sausage, 1 pan beef, 1 pan pasta and chicken. Thank you for your proactive action in discarding these foods. Evidence indicates that these speedracks were removed from walk in cooler for an extended period of time during prep activities. Work with small batches and avoid removal of an entire speed rack from cooler when working with a single item from that rack. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above.
2.0
34.
Food debris observed on multiple rolling dish racks. Store utensils on clean, cleanable surface. Maintain rolling dish racks clean.
0.5
47.
Items stored on the floor in storage room behind bar. All items shall be at least 12 inches above the floor (6 inches if easily movable) to facilitate floor cleaning and pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Walk in cooler under service at time of inspection, based on concern by management that cooler may be malfunctioning. Foods known to have been stored in cooler found to be at temperatures less than 45 degrees F. Have repair person complete service and take steps as necessary to ensure that foods do not rise above 45 degrees F. Follow up visit will be performed in 24 hours to ensure continued compliance with cold holding rules. Please note that while no foods found to be out of temperature due to this cooler malfunction, establishment should consider voluntary self-closure if current repair work fails to render cooler able to hold foods at 45 degrees F or below. Thank you for your proactive action to correct this cooler. Unopened cased sodas stored on pallet placed over disused canwash area in dry storage room. Area is clean and no evidence that this canwash area has been used for canwash activities. Manager states that canwash has not been used since permitting. Establishment has adequate canwash facilities in the main kitchen, which satisfy the requirements of the Rules. Discontinue use of canwash and area immediately surrounding it for storage. Alternately, canwash area may be decommissioned by removal of plumbing and basin and provision of approved wall and floor finishes. If electing to remove, contact James Smith at 919-868-9246 for approval. Glasswash machine in bar has not been used today and was not evaluated for compliance with the Rules. Ensure that glasswash machine operates to manufacturer's specifications.
Beef roasts stored below raw fish and raw pork. Do not store raw beef roasts or other raw meats with low cooking temperatures below raw meats with higher cooking temperatures. CDI by reorganizing cooler.
1.5
16.
Hash browns at tops and edges of pan found to be less than 135 degrees F. Ensure that holding temperature is such that hash browns are maintained at proper temperatures throughout. Work with smaller batches, turn regularly and change out regularly as hash browns will cool quickly due to high surface area. Other food temperatures throughout found to be within proper temperature ranges.
0.0
21.
Hot water observed to reach maximum temperature of 126 degrees F at three compartment sink. Establishment must provide at least 140 degree F water.
1.5
35.
Cased single use items stored on floor in buffet wares storage room. Do not store single use items on the floor.
0.5
36.
Replace one damaged reach in cooler gasket (prep line cooler).
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend that plywood wall in bar storage room be rendered cleanable. One properly covered employee drink located on shelf with pans, but such that spillage would not result in contamination of food contact surfaces. Store in an alternate location not shared with pans, foods, or single use items.
Cheese and egg whites at omelet station not refrigerated on prep counter and observed at 56-58 degrees F. These items are potentially hazardous and shall be maintained at 45 degrees F or below, or 135 degrees F or above.
2.0
21.
Hot water observed to reach maximum temperature of 127 degrees F, then settle to 120 F at three compartment sink. Establishment must provide at least 140 degree F water.
1.5
36.
Replace one damaged reach in cooler gasket (bar cooler).
0.0
40.
Surface under flat grill, exteriors of cooking equipment not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Reminder: Servsafe certificate presented for credit on this inspection will not be valid after mid-November of this year. Recommend re-taking class (12 hour minimum) or having another supervising staff member take class.
0.0
General Comments
One sanitizer spray bottle present for entire prep portion of kitchen. Recommend that additional sanitizer spray bottles be provided. Spray bottle of glass cleaner under control of housekeeping at employee restrooms remote from food prep areas not labeled. Recommend that containers of toxic materials be labeled throughout facility. Recommend that plywood wall in bar storage room be rendered cleanable.
Food stored on floor in walk in freezer. Do not store foods on the floor. CDI. No buffet signage present. Post signage instructing customers to use a new plate for each trip to the buffet. Immediate violation CDI by scheduled take-down of buffet. Do not operate buffet until signage is in place.
1.5
17.
Small number of cream cheese portion cups observed at temperatures up to 52 degrees in overfilled bowl. Do not overfill bowls. Cream cheese in bowl below rim observed at temperatures as low as 36 degrees F.
0.0
34.
Wares stored on top of not-clean ovens and knives stored on not-clean magnetic knife rack. Store wares on clean, cleanable surfaces. If wares must be stored on top of other pieces of equipment, maintain clean.
0.5
40.
Shelving, interiors of catering hot cases, hoods, surface under flat grill not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels available at handwash sink in kitchen. Maintain all handwash sinks stocked with soap and paper towels.
1.0
49.
Documentation of approved training - 2 point credit awarded. Reminder: Servsafe certificate presented for credit on this inspection will not be valid after mid-November of this year. Recommend re-taking class (12 hour minimum) or having another supervising staff member take class.
0.0
General Comments
Back right hand leg of char grill is bent, but still cleanable. Recommend replacing or repairing leg to prevent injury or further damage to equipment. Educational note: Per Rule .2615(c): "Milk containers shall not be completely submerged in water; however, nothing in the rules of this Section shall prohibit the placement of these items on ice while on display or being served." Half and half containers awaiting service stored in, but not completely submerged in, ice/water mixture. Recommend that different container be used if holding half and half on ice, to ensure that they could not be shifted in such a way that they could end up fully submerged. Unfinished wood wall in beverage storage room. While a washable finish is not required, recommend that it be rendered washable due to storage of bottled and BiB liquids and presence of keg cooler. (FRP or epoxy paint typical.)
Food debris observed on several pans stored as clean. Mold growth in soda guns at bar. Wash, rinse, sanitize wares prior to storage. Maintain soda guns clean.
1.5
19.
Label one unlabeled spray bottle of glass cleaner. CDI by discarding.
0.0
34.
Numerous pans stacked for storage while wet. Airdry all wares prior to storage. Wares stored on top of not-clean ovens. Store wares on clean, cleanable surfaces. If wares must be stored on top of other pieces of equipment, maintain clean.
0.5
36.
Replace missing handle on reach in cooler at coffee area.
0.0
43.
No towels available at handwash sink in coffee bar. Maintain all handwash sinks stocked with soap and paper towels.
1.0
47.
Case of sodas stored on inverted soda rack in coffee bar storage room. Provide dunnage rack to store at least 12 inches above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Breakfast buffet educational notes (buffet closed at time of inspection): Management indicates that oatmeal on breakfast buffet (broken down at time of inspection) is protected by flip top lid and no sneezeguard. Foods shall be protected by self-closing lids or approved sneezeguards. Self closing lids are of limited availability. Recommend that establishment find a way to relocate oatmeal to behind approved sneezeguards. If establishment elects to add sneezeguards and/or different hot holding equipment, contact inspector prior to installation to ensure that sneezeguards are approved. No buffet signage observed, but buffet closed at time of inspection. Provide signage any time that buffet is operating instructing customers to use a new plate for each trip to the buffet. Back right hand leg of char grill is bent, but still cleanable. Recommend replacing or repairing leg to prevent injury or further damage to equipment.
Raw meats observed over ready to eat foods in walk in freezer. Store raw meats to not contaminate ready to eat foods or raw meats with lower cook temperatures in coolers and freezers. No prior documentation regarding storage in walk in freezer. CDI.
0.0
11.
Mold observed in valves of two tea urns - maintain clean. CDI.
0.0
16.
London broil on speed rack observed at 105 degrees F while awaiting carving. Chicken breasts observed at 118 degrees F in hot case. Potentially hazardous foods shall be held at 135 degrees F or above or 45 degrees F or below. Work in small batches to minimize time that foods are held at room temperature. CDI by rapidly reheating.
2.0
35.
Cased single use cups stored on the floor at Flying Spoons. Do not store single use items on the floor. Single use cups extend well beyond end of dispensers in Flying Spoons. Protect single use cups with dispensers or original plastic sleeves. Do not overfill dispensers.
0.5
40.
Dust tops of ovens.
0.0
43.
No towels available at handwash sink in kitchen. Maintain all handwash sinks stocked with soap and paper towels.
1.0
47.
Several items stored on inverted soda racks in banquet drink room. Provide dunnage racks to store at least 12 inches above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Back right hand leg of char grill is bent, but still cleanable. Recommend replacing or repairing leg to prevent injury or further damage to equipment. Remove shipping film from shelf above three compartment sink. In addition to temperature violation cited above, several cold items on speed rack in kitchen observed at borderline temperatures up to 47 degrees F. Do not pull entire speed rack if working with only a few items and do not keep speed rack of potentially hazardous foods at room temperature for extended periods of time while assembling/preparing items to go on rack. Breakfast buffet educational notes (buffet closed at time of inspection): Management indicates that oatmeal on breakfast buffet (not set up at time of inspection) is protected by flip top lid and no sneezeguard. Foods shall be protected by self-closing lids or approved sneezeguards. Self closing lids are of limited availability. Recommend that establishment find a way to relocate oatmeal to behind approved sneezeguards. No buffet signage observed. Provide signage any time that buffet is operating stating instructing customers to use a new plate for each trip to the buffet.
All food handler drinks must be stored below food and food contact surfaces. Observed drink on prep table.
0.0
10.
Keep all food covered in walk in cooler to prevent contamination. Observed pie in the walk in cooler. Keep lemons covered at the drink station to prevent contamination.
1.5
33.
Do not store in-use tongs on oven handles.
0.5
34.
Store utensils in such a way that the handles are pointing in the same direction.
0.5
49.
Documentation of approved training - 2 point credit awarded.
