3-203.12; Priority Foundation; Shellstock tags not maintained in order and some lacking date of when last oyster used for each tag. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags and start binder system to maintain tags in order by date. [REPEAT]
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Raw shell eggs sitting out on low shelf at 48F with no active prep of this item in progress. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Do not leave a lot of TCS foods sitting out awaiting prep when staff not available/ready to work with them yet.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on a couple spray bottles of unknown chemicals. 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- Unknown chemicals voluntarily discarded by PIC during inspection.
1.0
37.
3-302.12; Core; Labeling missing on some 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.
3-305.11; Core; Wall-mounted soap dispenser for front kitchen handwashing sink is located past the splash guards and over the food prep unit with soap dripping down onto the unit. 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; and At least 15 cm (6 inches) above the floor. Move the soap dispenser so located over the handwashing sink, not over food.
1.0
40.
2-303.11; Core; Food employee wearing 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- PIC educated on Food Code requirements.
0.5
40.
2-402.11; Core; Food employee with fluffy beard/goT, not wearing beard guard. 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 employees keep facial hair trimmed very short, or supply beard guard or face masks.
0.0
47.
4-202.11; Priority Foundation; A few plastic food storage lids stored as clean observed cracked through to food surface. Spatula stored as clean with cracks and pitting of food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged lids and spatula voluntarily discarded by PIC during inspection.
0.5
47.
4-501.12; Core; Cutting board at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
0.0
47.
4-501.11; Core; Walk-in cooler entrance floor plate loose with screws missing. A few wire shelves in front prep unit are rusting. A few storage racks starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the walk-in plate. Replace the rusted racks/shelves.
0.0
49.
4-601.11(B) and (C); Core; Clean dish storage racks with residue accumulation. 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.
0.0
54.
5-501.16; Core; Handwashing sinks throughout lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can.
3-203.12; Priority Foundation; The last few tags were not marked with the sell date and a pan in the reach-in cooler did not have its tag nearby for identification...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Tags labeled and dated.
1.0
15.
3-302.11; Priority; Raw ground beef for tartare was stored above scallions and blue cheese in the hearth station cooler. Portioned ground meatballs were stored above fish in the walk-in freezer...Except for commercially packaged food in the freezer, food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Food relocated.
1.5
44.
4-903.11(A), (B) and (D); Core; A few metal & plastic containers were stored as clean but still had water in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
47.
4-501.11; Core; Some of the flip-top cooler lids are missing handles or damaged. Some of the shelves in these coolers are beginning to rust. Some of the lights under the upstairs hood are dim...Equipment and components shall be maintained intact and in good repair/condition.
0.0
47.
4-501.12; Core; The wooden cutting boards are severely scored and some have large cracks in them...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
48.
4-302.13; Priority Foundation; The facility does not have a utensil surface temp measuring device...Facility has no dishwasher/utensil temperature testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR: REHS will verify by 2023.07.07 that a device is available.
0.5
56.
6-403.11; Core; Closed employee beverages were scattered around the kitchen above/next to food & clean utensils...Areas designated for employees to eat and drink shall be located to protect food and clean utensils from contamination. Create a space to store employee items away from items served to customers.
4-601.11 (A); Priority Foundation; The slicer has some residue accumulation present along the food contact surface portions. A few pans stored as clean have some food debris present inside. CDI- dishes and slicer were sent back to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); [Repeat] Priority; Roasted garlic sitting on the counter top was holding at 51F. Cooked octopus in the prep cooler was holding at 72F. Cream in a squeeze bottle sitting on the countertop was 48F. Pasta noodles and cooked lamb in the walk-in cooler was 44F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less.
1.5
23.
3-501.18; Priority; [Repeat] Cream sauce dated (2/10) and champagne cream sauce (2/13) were found in the prep coolers upstairs. Chicken stock (2/3) and salsa brava (2/12) both found in the walk-in cooler past the 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- all food items were voluntarily discarded by PIC.
5-205.11; Priority Foundation; Tasting utensils found inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- utensils were removed.
0.0
16.
4-602.11; Core; [Repeat] Both ice machines with black and pink residue accumulation. All of the soda guns at the bar, have heavy black residue accumulation. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Store equipment clean. Increase cleaning frequency to these items and clean thoroughly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Farro (45F), cooked garlic in oil (74F), harissa aioli (43F), feta & olives (46F), and spanakopita (50F) in the upstairs prep coolers were all above 41F. Tomato sauce was 46F in the walk-in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- all food items were cooled down.
1.5
23.
3-501.18; Priority; pickled radish (7/28 & 8/1), cooked garlic in oil (7/22), cooked fig jam (7/31), medium sized container of pickled veg. (7/28) and a large container of hummus (7/29) were all held past 7 days. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- all food items were voluntarily discarded by PIC.
1.5
41.
3-304.14; Core; Sanitizer in the buckets were 0ppm when tested. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm.
0.0
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
49.
4-602.13; Core; The shelving holding the clean dishes are in need of cleaning. The fans being used throughout the kitchen are dusty and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-501.11; Priority Foundation; Vomit and diarrhea clean up procedure not available. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material given.
0.0
6.
2-401.11; Core; Employee observed drinking from an open container while prepping food. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
14.
3-203.12; Priority Foundation; [Repeat] Oyster tags not dated with when last shell from container used, and not maintained in order of use date. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The SHELLSTOCK tags/labels shall be kept for at least 90 calendar days from the date that is recorded on the tag or label. Maintain the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Shellstock tag requirements explained to PIC again.
2.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with food and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC went through pans and removed the ones with sticker residue to dish area.
0.0
16.
4-602.11; Core; Both ice machines with black and pink residue accumulation. Soda guns at bar, not currently being used, with heavy residue accumulation. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Store equipment clean. Increase cleaning frequency to these items and clean thoroughly.
1.5
18.
3-401.14; Priority; Non-continuous cooking of chicken is being done without approval. Chicken is cooked for around 45mins to a max temperature of 145F and then immediately cooled and later on cooked to 165F. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: Subject to an initial heating process that is no longer than sixty minutes in duration; Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 3-501.14(A). CDI- application given to PIC to fill out.
0.0
20.
3-501.14; Priority; Beets cooked last night and placed in the walk-in cooler were holding at 49F. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: Within 2 hours from (135F) to (70F); and Within a total of 6 hours from (135 F) to (41F) or less. CDI- beets voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Large pan of unsalted butter sitting out at room temperature since this morning (10am) was holding around 76-77F. Squash in the flip top cooler was 45F, cooked octopus that was overstocked was holding between 43-54F. Harissa butter sitting on the counter top at room temperature for an hour was 68F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or less. CDI- unsalted butter, squash and beets were voluntarily discarded by PIC. The top portion of the octopus that was above 45F was discarded. Harissa Butter was immediately placed back into refrigeration.
1.5
33.
3-501.15; Priority Foundation; Beets cooked last night and in the prep cooler was holding at 49F. Cooling shall be accomplished by Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT. CDI- beets voluntarily discarded.
0.5
49.
4-602.13; Core; The vent covers in the walk-in cooler are dusty and in need of cleaning. The shelving holding the clean dishes are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The ceiling vents above the clean dishes is dusty and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*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. VR- VERIFICATION REQUIRED. REHS will return by 12/9/2019 to verify sanitizer concentration has been adjusted at the 3-comp dispenser. Follow-Up: 12/15/2019
*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.
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. Follow-Up: 04/05/2018
