4-601.11 (A); Priority Foundation; A couple of old date stickers were found on containers that had been cleaned. Some of the containers stacked as clean on the rack had light debris/residue inside. CDI: Utensils sent back through the machine...Equipment food-contact surfaces and utensils shall be clean to sight and touch.
1.5
23.
3-501.18; Priority; One container of mostarda (containing cooked peaches) in the middle prep cooler on the line had a date of 08.29 (12 days prior) but the employee said he made four containers the previous day and forgot to label them with the new dates. CDI: The found container was voluntarily discarded and replaced with a container that was in the walk-in...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen).
0.0
25.
3-603.11; Priority Foundation; Facility uses "cured" egg yolks that are raw yolks cured between layers of salt & sugar. The product is still considered raw unless a challenge study is done and a possible variance is acquired and no disclosure for this item is on the dinner menu. CDI: Asterisks were added to this item on the menus and will be included upon further reprintings of the menu...A description or identification of the animal-derived food served raw or undercooked shall be asterisked to a footnote advisory indicating the items are undercooked.
0.0
44.
4-903.11(A), (B) and (D); Core; The slicer was stored uncovered on a rolling table next to the mop sink. Containers in the dish area were stacked together while still wet...Discussion had about keeping this table in a separate location or covered and far enough from the mop sink to prevent contamination from splash. Slicer was sanitized during the visit...Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and stored in a self-draining position that allows air drying.
0.5
47.
4-501.12; Core; A couple of the cutting boards are damaged along the edges with deep scoring and peeling plastic...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
47.
4-501.11; Core; The door of the walk-in cooler has a hole in it that exposes the inside which isn't smooth nor easily cleanable. The middle prep cooler is missing a handle for the top drawer...Equipment and components shall be maintained intact and in good repair/condition.
0.5
47.
4-101.19; Core; Cardboard is lining a couple of shelves in the walk-in...Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of a corrosion-resistant, nonabsorbent, and smooth material.
0.0
49.
4-601.11(B) and (C); Core; Cleaning need on the gaskets, frames, and inside of the lowboy cooler next to the fryer...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
55.
6-501.12; Core; The floor drain for the ice machine and walk-in had a buildup of water and was soiled...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.16; Core; The mop was stored propped against the wall with the head up, the handle on the curb of the mop sink, and only about 18 inches from the table with the slicer...After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store this mop so the head doesn't contaminate the wall, handle, or slicer. Slicer was at least covered and the table moved.
0.5
55.
6-501.11; Core; The faucet for the server handwashing sink is completely loose and has a leak...Physical facilities shall be maintained in good repair.
2-401.11; Core; Employee beverage was found being stored food that was actively being prepared. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.
0.0
21.
3-501.16(A)(1) ; Priority; Tomato sauce was in a hot holding unit at 78F. During times of hot holding, potentially hazardous foods shall remain at 135F or above. CDI- Tomato sauce was reheated during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While improvements have been made in this area, some potentially hazardous food items were being held too highly above their fill lines and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to cool down before a 4 hour period elapsed.
1.5
39.
3-305.11; Core; Box of raw chicken was being stored on the floor of the walk-in cooler. All food items shall be held at least 6 inches above the floor in order to prevent potential contamination.
0.0
44.
4-901.11; Core; Employee was observed drying dishes with a rag before stacking them as clean. Equipment and utensils must be air dried after being washed, rinsed, and sanitized. Employees/management was educated during the inspection.
0.0
47.
4-501.11; Core; Cooler drawer has missing handle. Large reach in freezer is not functioning. Some lights are not functioning underneath the grill hood. Equipment shall be maintained in a state of good repair.
0.5
48.
4-302.14; Priority Foundation; Quat sanitizer test strips are extremely discolored and not functional. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. EHS returning on 2/8 to ensure functional test strips have been provided.
0.5
General Comments
EHS Jackson Hooton- 919-710-1927 Follow-Up: 02/09/2024
3-402.11; Priority; No parasite destruction letter was provided for undercooked sword fish. For undercooked fish, a letter from the supplier shall be provided that states how the fish is raised or frozen in a way that eliminates the presents of parasites. VR- EHS returning on 9/8 to ensure parasite letter is provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several potentially hazardous food items on the main prep line were holding above 41F. Cheese being held too highly above its fill line was up to 60F at the top of the container. Potentially hazardous food in the walk-in cooler was holding at 44F. Meatballs in the very back of the cooler were holding at 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese and meatballs were voluntarily discarded. Other food items were taken to new refrigeration to cool down before a 4 hour period elapsed. Walk-in cooler temperature was adjusted during the inspection. EHS returning on 9/1 to assess cooler temperatures.
3.0
24.
3-501.19; Priority Foundation; Facility was holding potentially hazardous food on TPHC on the main line, but were unable to provide written procedures. Written procedures describing the process shall be provided for food being held on TPHC. CDI- TPHC procedures were provided by EHS.
0.0
36.
4-302.12; Priority Foundation; The only functional thermometer was not a thin probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. VR- EHS returning on 9/8 to ensure a thin probe thermometer is provided.
0.0
38.
6-501.111; Multiple live flies were observed in the kitchen area. Some flies were observed landing on cutting boards. The premises shall be maintained free of insects and other pests.
1.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Containers stored as clean on the dish rack were still wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
47.
4-501.11; Core; One set of cooler drawers were not functioning and had black tape holding together the gaskets. Another cooler drawer had a drawer with a missing handle. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Several clean containers were found with sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
3-501.14; Priority; Two large containers of red sauce that were cooling from the previous night measured 49-51F. All other product in the walk-in measured ~38F...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Sauce was discarded. Cooling parameters discussed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods on the hot line measured above 41F in some places. Items on an ice bath at the salad area measured 42-43F. Pasta in the rail and proteins in the drawers of the middle grill cooler measured 43F. Goat cheese sitting out on the saute cooler measured 60F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Food below 45F moved to the walk-in or set to a 3 hour discard time.
Risk control plan discussed with new executive chef if violation continues.
3.0
33.
3-501.15; Priority Foundation; Large, uncovered containers of red sauce cooled from the previous night were found in the walk-in cooler but the top measured 48-51F. Facility is using ice wands and baths...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Process discussed. Make sure the product is being stirred and placed inside of the walk-in cooler to help rapidly cool.
0.0
39.
3-307.11; Core; Metal bowls used to dress the salads were stored with the outside of the bowls touching cut lettuce inside the salad prep cooler...Food shall be protected from any source of contamination...Don't store these bowls with the outside touching the lettuce.
1.0
41.
3-304.14; Core; The quat solution in the buket at the salad area measured 0 ppm. The bucket at the hot stations measured 500+ ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium)...CDI: Solutions mixed to dilute them.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean on the dish rack were still wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.0
General Comments
Report, TPHC, and temperature logs e-mailed to rmichaels@urbanfoodgroup.com & dkeller@urbanfoodgroup.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wake.gov; (919) 210-8155
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
10.
6-301.12; Priority Foundation; At the beginning of the inspection, paper towels were not available at one hand sink. . Each handwashing sink shall be provided with individual, disposable towels. CDI- PIC placed paper towel at that handwashing sink.
1.0
10.
5-205.11; Priority Foundation; A metal containers with utensils were stored in prep hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Utensils were removed from that sink.
0.0
10.
6-301.14; Core; Handwashing sign was not available at the server area hand sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Place handwashing sign at that sink.
0.0
16.
4-601.11 (A); Priority Foundation; Meat slicer was stored as clean with food debris on it. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment was properly cleaned.
1.5
16.
4-602.11; Core; Ice machine had soiled accumulated in it. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F. Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
3.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Sanitizer buckets were not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottle and buckets were labeled.
1.0
28.
7-201.11; Priority; Sanitizer bucket was stored on prep table, next to food. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- Sanitizer bucket was removed from that area.
0.0
39.
3-307.11; Core; Metal bowls were stored directly above cut exposed lettuce (bottom of bowl touching food). Food shall be protected from any source of contamination. CDI- Bowls were removed from those areas.
1.0
43.
3-304.12; Core; Utensils were stored in hot water. Water measured 90F. During pauses in preparation, utensils shall be stored in a container of water, if water is maintained at 135F or above. Keep hot water at 135F or more.
0.0
48.
4-302.13; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, an irreversible temperature indicator was not available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- Thermolabel stickers were ordered from Ecolabel before the end of the inspection.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
4-601.11 (A); Priority Foundation; Some metal pans were were stored as clean with sticker residue residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods measured above 41F (See temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded. The rest was placed in the walk-in cooler.
3.0
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature measuring device for the dish machine
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
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. Recommend increasing sanitizer concentration at bar dish machine and at 3-comp sink dispenser. Recommend increasing lighting at handwashing sinks in restrooms.
CFPM Ian Sullivan Exp 10/13/21. Facility is not currently using pink salt for pork belly. Observed old logs; if facility resumes using pink salt for flavor, chef will resume using the log. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/11/2020
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) NOW requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 12/12/2019
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) NOW requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 06/14/2019
*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. Inspection led and written by Sarah Black. Verification required December 14, 2018. Follow-Up: 12/15/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Items which contain no raw/undercooked items and items made with pasteurized eggs do not need to be included in the consumer advisory on the menu. Feel free to send any future menu proofs to meghan.scott@wakegov.com with any questions or concerns.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
In reach-in freezer, found some intermingling of raw meats (veal with pork, etc.). In all refrigerator and freezer units, store foods according to final cook temperatures (in the following manner, bottom to top): On bottom shelves store raw chicken, raw poultry and stuffed meats; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store vegetables, breads, fully cooked foods, beverages, condiments and other ready-to-eat foods.
0.0
11.
Found small amount of dried food debris on electric slicer which had not been used yet today. Thoroughly wash, rinse and sanitize this slicer after use.
0.0
17.
Found many cold potentially hazardous foods at incorrect temperatures (see temperature chart). They shall be kept at 45F or less. Do not over fill food containers to ensure foods stay at 45F or less. When ice-water bath isued to keep foods cold at prep line, make sure ice and water are at level of food in containers.
2.0
26.
Observed several unlabeled containers of dry foods and spices. Properly label these containers of food to denote contents.
0.5
36.
Discard the damaged and cracked food containers, dishes, bus tubs, flat trays, etc. and replace as necessary...Remove all stickers and sticky residue from exteriors of food containers.
0.5
38.
Dishwasher final rinse thermometer is not functioning (it stayed at lowest temperature on thermometer during two complete wash and rinse cycles). Repair this thermometer so that it is accurately reflecting the final rinse temperature of dishwasher.
0.5
40.
Clean the soiled undersides of dishwashing machine tables and counters and some food prep tables...Remove the slime coming out of drain pipe behind wooden cupboard doors in dining area (near men`s bathroom).
0.5
45.
Clean the soiled flooring under equipment, sinks, pipes and hoses behind bar...Clean the soiled sides and edges of doors to bathrooms and the soiled toilet partition doors (should also disinfect these door surfaces after they are cleaned).
0.5
46.
Clean the dusty vent slats on refrigeration units behind bar...Lighting above main food prep area was very dim at time of inspection (lights were not on) and food was being prepared in this area. Maintain at least 50 ft-candles (fc) of light over all food preparation and cooking surfaces at all times during operation. Replace the burned out or non-functioning light bulbs under ventilation hood...Observed that only a string of small lights is available over ice bins behind bar. Ensure there is at least 50 fc of shielded light above ice dispensing areas.
0.5
48.
Upon entering establishment, observed two front doors and large windows (without screens) were propped open. These doors shall be kept closed when not being used for entering and exiting facility. Windows shall be screened if they are propped open.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ABOUT BARE HAND FOOD CONTACT: Observed worker repeatedly use bare hands to handle ready-to-eat salad greens, vegetables for salads, etc...Whenever possible, avoid handling ready-to-eat foods with bare hands by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
Found a few employees` beverages stored on top of counter by tea urns. Store these personal beverages below and away from food and beverages, food/beverage preparation areas and food/beverage equipment.
0.0
3.
Observed food worker at prep line drink from uncovered glass and then placed cover on top of glass without washing hands afterwards. Also observed bartenders come in from serving outside and proceeded to handle drinks and glasses behind bar without washing hands first...After contaminating hands in any way (after touching top of glass, handling contaminated items such as soiled glasses, outdoor door handles, etc.), hands must be washed before resumed work with food and beverages and clean food/beverage equipment and utensils.
2.0
11.
Dishwasher final rinse temperature was not registering (final rinse thermometer did not move) and thermolabel test strip at dishrack did not turn black after a complete cycles. Also, a maximum registering thermometer placed at rack of dishwasher reached 151F. The dishwasher final hot water santizing rinse must be at least 160F at dishrack (must read a minimum of 180F on dishwasher final rinse thermometer). Until dishwasher is sanitizing properly with hot water, the machine must only be used for washing and rinsing. The 3-compartment sink then shall be filled up with quaternary ammonium sanitizer to sanitize all dishes, utensils and food containers until dishwasher is repaired (remember that dishes/utensils must be immersed for at least 2 minutes in sanitizer)--technician called to check on dishwasher during inspection...Chlorine sanitizer behind bar was less than 50 ppm. It must be at least 50 ppm but should not exceed 200 ppm. (Technician called during inspection and sanitizer was working properly at end of inspection)...Found large amount of dried food debris on electric slicer. Thoroughly clean and sanitize this slicer after use.
3.0
14.
Observed bean dip in walk-in cooler at 50F after more than 6 hours (from day before). Other foods checked in cooler were less than 45F...Hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Since this product had been in the food danger zone for too long, it was voluntarily discarded on site.
2.0
17.
Rissotto was at 49F at make line top. It shall be kept at 45F or less. Do not over fill food containers to ensure foods stay at 45F or less. When ice-water bath isued to keep foods cold at prep line, make sure ice and wtaer are at level of food in containers.
0.0
20.
This facility prepares and serves raw shellfish. All establishments that prepare, serve or sell raw shellfish shall post in a conspicuous place where it may be readily observed by the public prior to consumption of shellfish, a consumer advisory about eating raw oysters, clams or mussels which may cause severe illness.
0.0
23.
Found bean dip in container with 4-6 inch food depth. Also observed cooked chicken pieces in chicken fat cooling in ice-water bath at 137F at beginning of inspection. After about 2 hours, this food was still at 70-90F...When cooling hot foods (especially foods that are very thick), use containers of 2 to 4 inch depth. With bean dip, it is recommended that flat sheet pans or 2 inch food depth is used...Ice-water baths may also be used, with ice-water at level of food in container. Stir the cooling food frequently. To speed up the cooling process even more, the reach-in freezer may be used to cool foods quickly...Remember that food must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cool down...When food has cooled completely to 45F, it may be transferred to a larger container and tightly covered...When cooling hot foods, only partially cover them or completely uncover them as long as there is no possibility of overhead contamination.
1.0
27.
Mussels were found in walk-in cooler in hotel pans--not in their original containers. They must be kept in their original containers at all times (with their tags)--until they are taken out and used up front as a working supply.
0.5
28.
Found several live flies in kitchen. Rid the premises of these insects using methods approved for food service establishments.
1.0
36.
Replace rusty shelving in reach-in refrigerators with similar shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the damaged and cracked food containers and utensils and replace as necessary...Re-surface or replace cutting boards with deep knife cuts...Discontinue using flat white containers and lids that are difficult to clean (they have many deep cracks and crevices). Replace with easily cleanable food containers...Repair hinges on metal roll top cover on one make line refrigerated top so that it easily opens and closes.
0.5
38.
Dishwasher final rinse thermometer did not go above 140F after a two complete wash-rinse cycles. Repair this thermometer so that it is accurately reflecting the final rinse temperature of dishwasher...Dishwasher is not sanitizing properly and shall be repaired properly to ensure final rinse temperature is at least 180F on dishwasher thermometer (and at least 160F at the dishrack).
0.5
40.
Clean the following soiled surfaces and areas: interiors of some refrigerators and freezers--undersides of some food prep tables, counters, sink drainboards and solid metal shelving--some wire shelving--can opener.
0.5
43.
No appropriate (easily understood) handwashing signs were available in bathrooms used by employees which instructs employees to wash hands before returning to work. Provide appropriate handwashing signs in both bathrooms...Resecure the loose handwashing sink in the waitress area.
1.0
44.
In hallway where garbage is dropped before taken to outside dumpster, clean the soiled floor areas which may be attracting flies.
0.0
46.
Clean the dusty ceiling vent grates/covers in kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
In reach-in freezer, found raw pork stored above raw fish. Also found raw pork and fish above raw whole muscle beef. In all refrigerator and freezer units, store foods according to final cook temperature to prevent cross contamination (see food storage chart given to manager)...In walk-in cooler and in dry food storage, found food stored on floor. Elevate these items above the floor 6 to 12 inches using approved shelving...When raw meats, seafood, and poultry are stored horizontally separated, ensure there is space or a barrier (such as a cutting board or other non-absorbent barrier) to prevent contamination.
1.5
11.
Quaternary ammonium in a few sanitizer buckets was less than 200 ppm. It shall be at least 200 ppm but should not exceed 400 ppm...Dishwasher final rinse temperature was not registering (rinse thermometer did not move) and thermolabel test strip at dishrack did not turn black after a few cycles. The dishwasher final hot water santizing rinse must be at least 160F at dishrack (must read a minimum of 180F on dishwasher final rinse thermometer). Until dishwasher is sanitizing properly with hot water, the machine must only be used for washing and rinsing. The 3-compartment sink then shall be filled up with quaternary ammonium sanitizer to sanitize all dishes, utensils and food containers until dishwasher is repaired (remember that dishes/utensils must be immersed for at least 2 minutes in sanitizer)--technician called to check on dishwasher during inspection. (a follow-up visit will be made to check for proper operation of dishwasher--or an invoice from dishwasher technician can be faxed to our office in lieu of visit)...Chlorine sanitizer behind bar was less than 50 ppm. It must be at least 50 ppm but should not exceed 200 ppm...Found large amount of dried food debris on electric slicer. Thoroughly clean and sanitize this slicer after use...Found several soiled food containers and utensils that were stored as clean on shelving. Thoroughly clean and sanitize these items before storing them.
3.0
14.
A few foods in walk-in cooler were not cooling quickly enough (cooked tomatoes, for example). Remember that hot foods must cool rapidly from 135F to 70F and from 70F to 45F or less within 4 additional hours.
0.0
17.
Soft mozarella cheese on ice was at 47-49F in on top areas of container. Keep this food at 45F or less. Do not overfill food containers to ensure foods stay at 45F or less...When ice-water bath is used, make sure ice and water is at level of food in containers.
0.0
19.
Found a pre-mixed sanitizer bottle with a purple degreaser in it and it was still labeled as a sanitizer. To prevent mix-ups, do not mix chemical bottles and properly label all chemical bottles with their contents.
1.5
21.
Hot water at 3-compartment sink was at 92F at 3-compartment sink (it was turned up during inspection and technician had been called to check water heater). It shall be a minimum of 140F, since hot water sanitizing is used in dishwasher.
1.5
23.
Found many foods being cooled incorrectly in walk-in cooler (see temperatures of these foods on temperature chart). Also observed condensation accumulation on interior bottom of plastic wrap and lids covering these foods, indicating that foods were probably covered when they were still warm...When cooling hot foods, use containers of 2 to 4 inch depth. Ice-water baths may also be used. Stir the cooling food frequently...Remember that food must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...When food has cooled completely to 45F, then it may be transferred to a larger container and tightly covered...When cooling hot foods, only partially cover them or completely uncover them as long as there is no possibility of overhead contamination.
1.0
24.
Found meat thawing immersed in standing water in food prep sink and water was not running on top of it. When thawing foods, put food in container and run cool water (70F or less) over it with sufficient velocity to float off loose particles and so water flows up and over the edges of container into sink. When food has defrosted, promptly prepare it or refrigerate it so it maintains a temperature of 45F or less.
0.5
26.
Found a few unlabeled spices and a large open bag of sugar. When dry food packages are open, store leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.0
27.
Mussels were found in walk-in cooler in hotel pans--not in their original containers. They must be kept in their original containers at all times (with their tags)--until they are taken out and used up front as a working supply.
0.0
33.
Found many utensils (dispensing spoons, etc.) stored in standing water. Dispensing utensils must be kept clean and dry OR in a running water dipper well OR in hot water at 135F or above OR in food with their handles up and extending out of food.
0.5
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them...Found a few bowls stored in dry foods (without handles). Do not use bowls for dispensing foods. Use only scoops with extended handles for dispensing foods.
0.5
36.
Replace rusty shelving in walk-in cooler and reach-in refrigerators with similar shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the damaged and cracked food containers and utensils and replace as necessary...Re-surface or replace cutting boards with deep knife cuts...Remove stickers and sticky residue from exteriors of food containers.
0.5
38.
Dishwasher final rinse thermometer did not move during entire two complete wash-rinse cycles. Repair theis thermometer so that it is accurately reflecting the final rinse temperature of dishwasher...Dishwasher is not sanitizing properly and shall be repaired properly to ensure final rinse temperature is at least 180F on thermometer.
0.5
39.
Remove the small domestic electric grinder from the facility since it is for household use only.
0.0
40.
Clean the following soiled surfaces and areas: interiors of some refrigerators and freezers--interior corners of metal cabinets--ends of drain lines under sinks--undersides of food prep tables, counters, sink drainboards and solid metal shelving--some wire shelving.
0.5
45.
Clean the soiled floor drains throughout the establishment.
0.0
46.
Replace the burned out light bulbs under vent hood.
0.0
47.
In walk-in cooler, elevate containers of beer above the floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-up visit on proper sanitizing of dishwasher or repair invoice (from dishwasher technician) to be sent to our office at 919-856-5276 to the attention of Lucy Stack.
In walk-in cooler, raw whole beef and steaks stored below raw pork on speed rack. Bus pans of mussels and other food stored on floor of walk-in cooler, fo not store foods on cooler; foods were moved. Do not store ready to eat foods below raw meats or seafoods. All raw meats and seafoods should be stored according to final cook temperature in coolers and freezers. Foods were moved during inspection. Open topped liquor bottles stored in front of hand sink in splash zone and not protected from contamination, need to provide covers to protect tops of bottles, provide at least 18 inches of separation, or add to splash gaurd, protection for bottles was provided during inspection.
1.5
11.
Bottle of sanitizer hanging on shelf by grill/cook line was too weak according to test strips, bottle was switched out, check sanitizer bottles regularly to insure that they are at the proper concentration (200-400ppm for quat sanitizers). In utensil storage container, found ice cream scooper with food debris still in the scooper, scooper was taken back to dish room for re-cleaning; be sure to check all utensils and equipment to make sure that they are clean after cleaning and sanitizing. Dish machine at bar was not sanitizing when initially checked, bartender primed machine and it started sanitizing properly, be sure to check machine with test strip prior to start of service, also recommend testing at shift change.
1.5
17.
On sandwich make line, sauteed mushrooms were holding at 50F and in drawer pastas were at 42-50F. All potentially hazardous foods must be maintained at 45F or less. Mushrooms and other make line items were sitting out on counter at start of inspection and were then put into the line coolers, be sure when stocking lines that foods do not sit out for extended periods of time. Pastas and mushrooms were re-cooled quickly.
0.0
19.
Found pre-mixed sanitizer bottle also labeled as degreaser. Do not mix chemical bottles and properly label all chemical bottles with their contents.
0.0
26.
Found dry goods containers/plastic bags that were not labeled and found measuring cup with handle down in bread crumbs. All dry goods containers must be properly labeled with their contents. Be sure to keep dispensing utensil handles up in dry goods containers. Sealed bags of coffee stored below handsink drain pipe at wait station, do not store dry goods or food product of any kind below wastewater drain pipes.
0.5
27.
In walk-in cooler, cleaned mussels were stored in pan without tags. If shellfish is removed from its original container, the tags must be kept with the product until all product is used. If neccesary, order duplicate tags from distributor.
0.5
34.
Cutting board on salad line was stored on wet cloths from previous night, mildewed/sour smell was very strong, after cleaning be sure to store cutting board so that it can thoroughly air dry and change out cloths underneath. Several containers stacked wet on the utensil storage rack at the end of the make lines, at bar, shakers were tightly stacked and wet; be sure to allow all containers and equipment to thoroughly air dry prior to stacking or storage.
0.5
35.
Found bin of single use deli containers that had been cleaned and were being stored. Plastic deli containers are single-use and should be discarded after emptied. When containers get to the point that they need to be cleaned, they should be discarded. Found single-use containers stored under hot well drain, do not store single-use containers or any other food contact surfaces below wastewater drain pipes.
0.0
36.
Replace torn gaskets on cooler doors and drawers in kitchen and bar. Found a few cracked containers and worn wooden spoon on utensil/container storage rack at end of make lines; when utensils or equipment become damaged, cracked, or worn, they should be discarded and/or replaced. At bar, found wooden muddler that was worn and absorbent, remove and/or replace, suggest replacing with metal or plastic muddler. Replace missing/broken door handle on salad line cooler door. Cutting boards on make lines have deep cuts and some staining, resurface or replace boards. Some caulking on line coolers/in drawers is missing or peeling, remove old caulking, clean, and recaulk. White plastic ice machine guard is worn, may need to replace guard. Remove protective plastic coating from back door of dish machine and from 2 door reach-in freezer, coating is peeling and is not easily cleanable. Hopper on coffee grinder is cracked and being held together with tape, replace coffee grider hopper. End of bar is worn, some exposed wood, re-seal this end of the bar so that it is smooth, easily cleanable, and non-absorbent. Recaulk counter to wall next to wait/coffee station. Where dishroom back splash meets the wall, the caulking has come loose, recaulk this area.
0.5
39.
In bar, True slide top cooler and Perlick glass chiller are NSF approved but only for the storage or display of packaged or bottle products. There were opened liquor and/or wine bottles in these coolers. Need to provide alternative storage for opened bottles, reach-in bar coolers meet approval for storage of opened containers.
0.0
40.
Clean inside bottoms of fryers. Clean shelves in walk-in cooler. Clean around top of ice machine, where ice maker housing meets bin, there is mold here; may need to repair/replace a seal. Clean coolers gaskets on make lines and in bar. Make sure to clean around non-food contact portion in top of soda fountain where nozzle is screwed in, there was mold built-up here.
0.5
45.
Floors in kitchen are missing grout, there is some food debris and standing water in these areas, re-grout floor where needed. There is a leak around the sprinkler head in the walk-in cooler, repair leak.
0.0
46.
Replace missing/blown bulbs in hoods, also may need to up wattage of bulbs in hood, lighting is somewhat dim in these areas. Caulking is peeling in hood joints, recaulk hood. Clean fan covers in walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
At pizza oven, melted butter was being held at 74F and without temperature control. Butter is considered a potentially hazardous food and must be maintained under temperature control, either hot(135F or greater) or cold (45F or less). On make lines, some foods were being held in plastic deli containers that were placed into metal container on lines, at time of inspection, temperatures were meeting minimum requirements of 45F but there is potential for future temperature violations here because foods are not getting proper contact with cold surface of metal containers, suggest placing foods directly into container instead of plastic deli containers placed in container.
Found employee beverage in prep fridge in single use container with no lid. All employee beverages must have lid.
0.0
10.
In walk-in cooler, found ground meatball mix above whole beef and pork. Be sure to store foods according to final cook temperature. Found shellfish and other seafood on floor in walk-in. Do not store food on floor of coolers or freezers. Foods were moved. Pitcher of water on shelf in dining room, stored without cover to protect from contamination in direct path of customers. Open topped liquor bottles stored in front of dump sink in splash zone and not protected from contamination. Liquid fly trap found stored directly above raw tomatos on wire shelves.
1.5
11.
Found mold present inside of ice machine. Remember to clean ice machine lid and corners of ice box to prevent mold from contaminating the ice. Found food storage containers on shelf with grease and food residue on surfaces. All containers, utensils, and equipment should be washed, rinsed and sanitized prior to storage. Sanitizer in bucket by grill and in bottles at wait station and bar were too weak according to test strips. Concentration for quat sanitizer is 200-400ppm, check sanitizer often to make sure it is at the proper concentration. Sanitizer was changed out. Dishwasher in bar was not dispensing sanitizer during inspection. Until dish machine is working properly, all dishes must be taken back and washed, rinsed, and sanitized in kitchen. ***Follow-up for ice machine and bar dish washer on 8/25/09.***
1.5
14.
Found pizza sauce in large plastic container in walk-in cooler at 50F that was cooked yesterday. Foods must be cooled from 135F to 70F within 2 hours and from 70F to 45F or less within 4 hours. Pizza sauce was voluntarily discarded.
2.0
15.
EHS requested that meatballs be reheated due to improper cooling. Employee did not reheat meatballs to 165F, meatballs were voluntarily discarded. CDI
0.0
17.
Butter and chicken stock by grill holding at 74F, multiple potentially hazardous food items in prep coolers not holding at 45F or below. All cold potentially hazardous foods must be maintained at 45F or below at all times. Foods were cooled back down to required temperature.
2.0
19.
Found bottle containing chemical hanging at 3 compartment sink without label. All chemical bottles must be labeled with their contents.
0.0
23.
In walk-in cooler, red sauce was at 139-150F in large plastic container with lid tightly on container. Quantity in container was too much to be able to cool properly. Cool in smaller quantity or use ice bath or ice wands to rapidly cool food.
1.0
25.
Metal stem thermometer was not properly calibrated. In ice bath thermometer was reading 40F. Thermometer must be accurate within 2 degrees. Calibrate thermometers frequently to insure that they are reading correct temperature.
0.0
26.
Found containers of dry goods not labeled. All dry goods containers must be labeled with their contents if not in original packaging. Found open dry goods that were not in sealed bag or container. All dry goods, once opened, must be in a sealed bag or container.
0.0
27.
Shellfish in walk-in cooler and in prep cooler was not in original container and did not have tags with product in alternate container.
0.5
34.
Found several containers on dish rack and tumblers in bar tightly stacked wet. Be sure to let all utensils and equipment properly air dry prior to tightly stacking or storing. Clean drink pitchers stored next to handsink in splash zone. Outside dining tables are pre-set with plates and utensils, with no protection from insect/bird/dust/debris contamination.
0.5
35.
Ricotta cheese containers, single use take-out container, and seafood boxes being reused for holding foods and dry goods. These items are not for multiple use.
0.0
36.
Replace torn gaskets on coolers. Found several utensils and containers that were damaged(peeling, melted, cracked) and not easily cleanable, when utensils or containers become damaged they should be removed and/or replaced.
0.5
38.
Quat test strips were discolored and did not appear to be used. Test strips should be used frequently to make sure that sanitizers are at proper strength. Be sure to provided test strips
0.0
40.
Cleaning needed on tops of equipment throughout kitchen and on pipes behind grill and cook top. Additional cleaning needed on cooler gaskets. Wire shelves in walk-in cooler and on dish rack need additional cleaning.
0.5
43.
At bar, one handsink did not have soap and towels, the other sink had soap and towels but was being used for storage and was not accessible. Handsinks must be easily accessible and soap and towels must be provided.
1.0
46.
Prep line does not have minimum of 50 foot candles during use. All areas of food prep and utensil wash areas must have a minimum of 50 foot candles while in use. Hood needs cleaning, there was grease and oil dripping over food prep surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: 08/25/2009 Owner states that raw shellfish will not be served.
Found mildew present inside of ice machine. Remember to clean ice machine lid and corners of ice box to prevent mildew from contaminating the ice.
1.5
17.
Butter found to be 76F and 71F near grill. All food items that require a cold holding temperature must be maintained at 45F or below. Also do not over stack food items in prep line refrigeration to ensure the proper temperature is being maintained.
2.0
26.
Lable the one container of sugar on storage rack.
0.0
36.
Replace cracked plastic storage bin lids.
0.5
46.
Additional lighting is needed in both restrooms. A requirement of 10 foot candle lighting is required in restroom for cleaning purposes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store utensils and flateware in such a way that the handles are all pointing out of the storage containers. Do not store scoops in standing water unless the water is at least 135F.
1.5
18.
Hot water must be at least 140F. Hot water was 135 during inspection.
2.5
24.
Numerous flies were present in the kitchen and food prep areas.
All potentially hazardous cold foods must be kept at 45F or below. Make table temperature ranges 48F-54F.
2.5
11.
Sanitizer must be kept at 200ppm(quat). Less than 100 during inspection. Properly wash, rinse, then sanitize all utensils. Dirty utensils stored with clean utensils.
2.5
15.
Store utensils in such a way to prevent contamination. Clean utensil bins. Improper ice scoop storage.
1.5
General Comments
#3- Keep ice bin doors closed when not in use. Cover all foods in coolers to prevent contamination. #10- All foodhandlers must wear hair restraints. #34- Remove all items from mop sink basin.
