3-501.16(A)(1) ; Priority; Sweet potatoes are 131F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The sweet potatoes were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Banana pudding is 43F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The banana pudding was moved to the walk-in cooler.
1.5
47.
4-501.11; Core; Torn gasket on the upright freezer that has shrimp in it. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
54.
5-501.115; Core; Grease on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item .
0.5
55.
6-501.11; Core; Epoxy floor in the grill, fry prep and dish room is worn. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.11; Core; Water is leaking from the ceiling in the dry storage area. Physical facilities shall be maintained in good repair.
4-901.11; Core; Pans observed stacked wet. Air dry before stacking or cross stack pans. The pans were re-arranged.
0.5
54.
5-501.115; Core; Grease observed on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
5-202.12; Core; Hand sink in the meat prep room is 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Fish is 50F in the prep area. Keep all TCS food at or below 41F when held cold. The fish was placed on ice and placed in the upright refrigeration unit.
0.0
49.
4-602.13; Core; Inside of the ovens have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
5-205.11; Priority Foundation; Cases of chicken are blocking access to the hand sink in the chicken prep room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cases were moved.
1.0
21.
3-501.16(A)(1) ; Priority; Sausage is 125F in the hot holding cabinet. Keep all TCS food at or above 135F. The sausage was taken back to an oven to be reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Homemade banana pudding is 42F to 52F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The pudding was placed in the walk-in cooler and was 41F by the end of the inspection.
1.5
28.
7-204.11 ; Priority; Sink and surface cleaner/sanitizer is above 700ppm at the dispenser in the meat room. Sanitizer shall be mixed to the manufacturer's tolerance range(272-700ppm for sink and surface cleaner/sanitizer. Adjust the dispenser. A follow-up will be conducted by REHS by September 22nd.
1.0
41.
3-304.14; Core; Sanitizer solution in a wiping cloth bucket was less than 272ppm of sink and surface cleaner/sanitizer. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(272-700ppm for sink and surface cleaner/sanitizer). The sanitizer was remixed to the correct concentration.
0.5
49.
4-602.13; Core; Inside of the ovens have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; A few dishes stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled dishes returned for cleaning. [REPEAT]
1.5
21.
3-501.16(A)(1) ; Priority; One pan of burgers hot holding at 125F. Maintain hot Temperature Control for Safety (TCS) foods at 135Fand above. CDI- Burgers moved to steamer to reheat to at least 165F corrective.
0.0
28.
7-202.12; Priority; DDBSA sanitizer concentration too high in sanitizer buckets and at 3-comp sink dispenser. Chemicals shall be Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain DDBSA Sink & Surface sanitizer to 272-700ppm DDBSA. CDI- Ecolab came out and adjusted dispenser during inspection.
1.0
37.
3-302.12; Core; Labeling missing on some containers of spices and squeeze bottle of liquid food ingredient. 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, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
0.0
40.
2-303.11; Core; Food handler wearing large watch. 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. CDI- Food handler removed watch and rewashed hands during inspection.
0.0
40.
2-402.11; Core; Food handler with long fluffy beard and no beard guard. Another food handler with no hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net, and beard guard when needed.
0.5
41.
3-304.14; Core; Sanitizer bucket stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Move the sanitizer bucket up to a low shelf.
0.0
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged during inspection to allow for air drying.
0.5
47.
4-501.11; Core; In dry storage, wire rack is rusting with coating peeling off. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack shelf. [REPEAT]
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along some of the wire storage racks in dry storage areas. At the produce area food prep sink, heavy black residue accumulation in the caulk around the sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. Replace the soiled caulk so smooth and cleanable.
0.5
55.
6-501.16; Core; Damp mop sitting in empty mop bucket at service sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. CDI- Mop hung up during inspection. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
4-601.11 (A); Priority Foundation; Several dishes stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled dishes returned for cleaning.
1.5
24.
3-501.19; Priority Foundation; Some of the hot-holding and cold-holding Temperature Control for Safety (TCS) foods at the service line being held on Time as Public Health Control (TPHC) lacking time stamp. Ensure cold foods verified at 41F and less before starting TPHC, and that hot foods are 135F and greater. Ensure a time stamp is in place for EACH item placed on TPHC. CDI- Time stamp added to items at correct hot/cold holding temperatures. Cut lettuce, salsa and cheese placed in front service area this morning cold-holding above 41F as shown in above grid, and without TPHC time stamp in place. These items were moved to freezer for active cooling. TPHC will be started when they have reached 41F and less.
1.5
28.
7-102.11; Priority Foundation; A couple sanitizer buckets lacking labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
28.
7-201.11; Priority; Bottles of chemicals stored above boxes of soda syrup. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to chemical rack during inspection.
1.0
36.
4-204-112; Core; Air temperature thermometer not available in the well cold-hold unit across from front service grill. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on some containers of spices. 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, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
6-404.11; Priority Foundation; A couple sharply dented cans observed stored in with dry storage and in walk-in prep cooler. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide a separate designated space for return items. CDI- Items moved during inspection.
0.0
39.
3-305.11; Core; Several cakes in the dessert cold-hold unit on wire shelving lacking covers. In the walk-in prep cooler TCS food on speed rack lacking cover or top cover pan. 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. Cover stored food. Add covers to these items.
1.0
47.
4-501.11; Core; In walk-in prep cooler, wire rack is rusting with coating peeling off. A couple of the space separating doors have damaged/torn bumper panels. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rack and door bumpers.
0.0
48.
4-501.19; Priority Foundation; Active soapy wash water at the 3-comp sink measured at 98F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI- Wash water remade during inspection.
0.0
49.
4-601.11(B) and (C); Core; Dust/residue accumulation on the fan covers in the walk-in prep cooler. Residue accumulation along some of the wire storage racks in cold-hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
53.
6-501.18; Core; Mens restroom urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.16; Core; Damp mop sitting in empty mop bucket. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. CDI- Mop returned to service sink during inspection.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
5-205.11; Priority Foundation; Utensils and a wiping cloth were sitting in two hand sinks. A handwashing sink may not be used for purposes other than handwashing. Pf CDI- Items removed and education given by the PIC.
1.0
33.
3-501.15; Raw Basa fish was placed in the refrigerator, in a thick portion and in a plastic tightly covered container. The fish was out of temperature and would not cool properly. Try quick chilling in the freezer to 41F degrees or storing in shallow portions in metal containers and loosely covered. CDI- Fish moved to the freezer for quick chilling.
0.5
41.
3-304.14; Core; A couple of wet wiping cloths were sitting on the prep counters. The sanitizer for the cloths were NOT made to the proper concentration. Wiping cloths when not in use, must be stored in sanitizer at a proper strength. CDI- Sanitizer properly made.
0.5
49.
4-601.11(B) and (C); Core; All fan guards in the walk-ins were dusty. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
56.
6-501.14; Core; In the dishwashing area, the ceiling vents and duct are extremely dusty. Please service the vents soon. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
0.5
General Comments
This is the first inspection under the new ownership. Good job!
