3-302.11; Priority; Beef stored over shrimp inside refrigerator. Food shall be protected from contamination by storing raw animal meats based on final cook temperature. CDI: Items rearranged during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Labeling stickers left on a few dishes and sauce bottles stored as clean. Food contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned and have stickers removed.
1.5
16.
4-602.11; Core; Minor black build-up inside soda machine nozzles. Equipment such as beverage dispensing nozzles shall be frequently cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pan of beef on ice on prep counter holding above 41F. TCS foods shall be maintained at 41F or below. CDI: Beef taken to rabidly cool. EC Wall discussed using ice more effectively by anchoring food in the ice, or incorporating this food item into their existing time-hold policy.
1.5
38.
6-501.111; Core; Live roach observed crawling on dishes stored as clean over 3-compartment sink. Premises shall be maintained free of pests. Please have pest control assess if more pest management is needed.
0.0
44.
4-903.11(A), (B) and (D); Core; Several large containers stored with their food-contact side unproteced in dish area. Clean equipment and utensils shall be stored covered or inverted. CDI: Dishes rotated during inspection.
4-501.12; Core; Heavily scored cutting boards. 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.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.12; Core; Cleaning needed of floors in main kitchen area and dish washing area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Plates and bowls stored clean had food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
47.
4-501.12; Core; Cutting boards scored. Resurface or replace cutting boards.
4-601.11 (A); Priority Foundation; A few plates stored clean had food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
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.
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.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks covering mouth and nose when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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- REHS will return October 7 to verify corrections to Dishwashing machine and Menu Consumer Advisory. Follow-Up: 10/07/2019
*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 Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
****Please remove the consumer advisory from both menus since nothing is being served raw or undercooked*****
CMGR Lacey Wrigley Lic Exp 8/5/21
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@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.
*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.
