3-203.12; Priority Foundation - Many shellstock tags for fresh oysters in shells were not in chronological order based on date written on tags (date of when last oyster was sold in box)...Shellstock tags shall be arranged in chronological order according to date written on tag...CDI by arranging tags in chronological order and maintaining tags from the last 90 days.
0.0
15.
3-302.11; Priority - Many raw eggs were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing eggs.
1.5
21.
3-501.16(A)(1); Priority - Seven Seas seafood soup was at 100F on stove top (hot holding)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating soup to above 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Observed several cold TCS* foods at incorrect temperatures (see temperature chart)...Unless actively preparing, properly cooling, or using approved time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods or voluntarily discarding. Also provided and discussed TPHC form to PIC who completed it during inspection.
1.5
23.
3-501.17; Priority Foundation - Many bags of cooked TCS* foods in freezer had no dates (when pulled from freezer, it takes some time for them to thaw in refrigerator). Frozen beef soup thawing in refrigerator had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...Place required dates on RTE TCS* foods...Not corrected during inspection.
1.5
43.
3-304.12; Core - Many spatulas, spoons, scoops, whisk, etc. were completely submerged (handles also submerged) in hot water of 138F, but whisk food contact surfaces were above water level. A few scoops in dry foods had handles touching food, and one had container with no extended handle...During pauses in food preparation or dispensing, utensils used shall be stored on dry, clean surface OR in food with handles extending out of food, or in hot water at 135F or above...Properly store dispensing/preparation utensils as stated above. Only use scoops/spoons with extended handles for dispensing foods.
0.5
44.
4-903.11(A), (B) and (D); Core - Some dishes/containers were stored with food contact sides up and unprotected. Covered jar of one blender had water inside...Clean equipment and utensils shall be stored to prevent contamination and in self-draining position that allows air drying and covered or inverted...Store dishes/containers as stated above.
0.5
45.
4-903.11(A) and (C); Core - Some disposable cups (wait station) and clam shell disposable food containers were unprotected...Single service disposable food and beverage containers shall be protected from contaminatin...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Invert clam shell containers.
0.0
47.
4-205.10; Core - In back large storage room, unapproved Thompson and Kelvinator chest freezers were being used for storing establishment's food...Except for toasters, mixers, microwave ovens, heaters, and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace these freezers with approved ones.
0.5
47.
4-501.11; Core - Several refrigerator and dry storage shelves were peeling and/or rusty. Chip storage drawers and make line top lid had broken/damaged handles. A few refrigerator units had torn/damaged door gaskets. One food prep sink had crack in upper part of sink rim...Food service equipment shall be kept in good repair...Replace damaged shelves, handles and door gaskets with similar approved equipment. Re-solder or re-weld closed the crack in sink. Do not use caulk to seal sink crack.
0.0
47.
4-502.11(A) and (C); Core - Large flour container had cracked lid...Food service utensils shall be kept in good repair...Replace container lid.
0.0
47.
4-501.12; Core - Cutting board at make line unit had many deep knife cuts...Cutting boards with deep scratches and knife cuts shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting board.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - No covered trash can provided in women's bathroom...Bathrooms used by females shall be provided with a covered trash can or receptacles for sanitary disposal...Provide required covered trash can.
0.0
54.
5-501.113; Core - One dumpster top lid and a few dumpster side doors were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep lids and doors closed when not in use.
0.0
54.
5-501.114; Core - One dumpster drain plug was missing...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Some floor tiles and wall outlet cover were missing. Some caulk between sinks and walls/splash guards was damaged or cracked. At dish machine spray rinse arm, no cold water was available. When hot and cold water are turned off completely, water continues to flow through rinse arm...Physical facilities shall be kept in good repair...Replace missing tiles and outlet cover, and replace damaged caulk. Ensure caulk is smooth and easy to clean. Repair spray arm so when water is completely turned off, water will not continue to flow through rinse arm. Ensure there is cold running water under pressure at this sink.
0.5
55.
6-501.16; Core - In mop sink/can wash, mop handles were down in mop sink basin with mop heads leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment and supplies...Store wet mops hanging with handles up and mop heads down, draining into mop sink basin.
0.0
56.
4-204.11; Core - One ventilation hood filter was missing, and several others were damaged (cooking was taking place underneath)...Exhaust vent hood systems in food prpearation areas including components such as filters shall be designed to prevent grease or condensation from draining or dripping onto food and clean equipment/utensils...Replace missing and damaged vent hood filters, ensuring there are no gaps or spaces between filters.
0.5
56.
6-202.11; Core - Light fixture in at least one refrigerator/freezer was not shielded/protected...Where food is exposed, light fixtures shall be effectively shielded or shatter-resistant...Effectively shield or provide shatter-resistant light bulb.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Discussion: Verification visit to be made on Friday, July 19, 2024 to evaluate completion of Item #23 on this report...Ensure drain lines for 3-compartment sink and ice machine drain line are draining into floor drain by means of an approved air gap.
3-302.11; Priority; There was raw chicken stored above ready-to-eat foods. There was raw red snapper above raw vegetables. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were stored in correct final cook temperature.
1.5
16.
4-501.114; Priority; The dish machine was not showing no signs of chlorine sanitizer. Chlorine sanitizer must e between 50 to 200 parts per million. The dish machine was taken through 4 complete cycles. CDI... The dish machine was repaired on sites.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean the air-drying shelves to remove the dust. Clean dishes must be stored in a manner to prevent contamination. Clean dishes must be stored in a clean location.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the cooking equipment. Equipment must e clean and free of dust and deris.
3-101.11; Priority; There were moldy tomatoes, cucumbers, and avocados in the produce reach-in unit. Food must be safe unAdulterated. CDI.. The items were placed in the trash can.
1.0
15.
3-302.11; Priority; Raw eggs were stored above ready-to-eat foods. There were several food items that were left uncovered. Food must be stored according to the final cook temperature. Food must stored in a manner to prevent contamination. CDI... The food items were covered up. The food items were placed in the corrected final cook temperature.
1.5
28.
7-102.11; Priority Foundation; There was a spray bottle that was not labeled. All spray bottles such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI.. The spray bottle was properly labeled.
0.0
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean the storage shelves. Clean the shelves in the reach-in cold hold units. Clean the air-drying shelves. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.11; Core; There were some cracked floor tiles in front of the three compartment sink. Physical facilities must be maintained in good repair.
0.5
55.
6-501.12; Core; Clean the floor near the sinks and three compartment sink. Clean the floor around the cooking equipment. Clean the floor near the food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; There was an employee drink above an uncovered dry food container. Areas designated for Employees to eat and drink must be located so that Food, Equipment, Linens, and Single-Service items are protected from contamination. CDI.. The drink was placed in the trash can.
4-501.114; Priority; The chlorine sanitizer in the three compartment sink was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 100 parts per million.
1.5
28.
7-102.11; Priority Foundation; There were some spray bottles that were not labeled. Working containers such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name in the spray bottle. CDI.. The spray bottles were properly labeled.
1.0
41.
3-304.14; Core; There were wet towels in the sinks. Wet towels must be stored in a clean sanitizer solution when not in-use. Once the towels become dirty the towels must be placed in the dirty linen container.
0.5
55.
6-501.113; Core; There were some cracked floor tiles. There were some missing floor covers in the kitchen. Floors must be easy to clean and in good repair. Some progress has been made on the floors.
0.5
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep area to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; There was some foil wrap in the handwashing sink near the grill. A handwashing sink may not be used for purposes other than handwashing. CDI.. The foil wrap was removed from the handwashing sink.
0.0
15.
3-302.11; Priority; There was raw chicken in the reach-in cold hold unit that was stored above cooked lobster and other cooked foods. Food must be according to the final cook temperature. CDI.. The foods were placed in correct final cook temperature.
1.5
28.
7-207.11; Priority; There were some medicines that were stored above spices and other food items. Medicines that are in a Food Establishments for employees use must be located to prevent the contamination of Food, Equipment, Utensils, Linens and Single-Service items. CDI.. The medicines were moved.
1.0
48.
4-501.14; Core; The three compartment sink had lots of build up in the rinse and sanitize compartments. Clean the three compartment sink throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils. CDI.. The sink was cleaned out.
0.0
49.
4-601.11(B) and (C); Core; Clean the stove and around the cooking equipment. Clean the shelves in the reach-in cold hold units.
0.0
51.
5-205.15; Priority; The handwashing sink near the grill was leaking. The sink was slow to drain. All plumbing systems must be in good repair. The plumber was called out. CDI.. The handwashing sink was repaired
1.0
55.
6-501.11; Core; There were some cracked floor covers. There were some missing floor covers. There was water in the cracked floor covers. Floors must be easy to clean and in good repair. This was a general comment on the last inspection.
1.0
56.
6-303.11; Core; There were several blown light bulbs in the kitchen above work spaces. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working Utensils or Equipment or where employee safety is a factor.
6-301.12; Priority Foundation; There were two handwashing sink in the kitchen that did not have a hand drying provision provided at the handwashing sinks. Each handwashing sink must be provided at all handwashing sinks. CDI.. Paper towels were placed at the handwashing sinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority; There was a container of eggs that were being held cold 49F. This potentially hazardous food must be held cold at 41F. CDI.. The foods were placed in the reach-in cold hold unit and cooled down to 40F before the end of the inspection.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in cold hold units. Clean the gaskets on the cold hold units. Clean the stoves and grill and around the cooking equipment. Equipment must be kept free of and accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.11; Core; There were some cracked floor covers. There were some missing floor covers that are missing. Floors must be easy to clean and in good repair. This was a general comment on the last inspection.
0.5
56.
6-303.11; Core; There were several blown light bulbs in the kitchen above work spaces. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment or where employee safety is a factor.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The dish machine was not working at the time of the inspection. The chlorine sanitizer solution being used was below the required 50 parts per million. The ice machine was not clean at the time of the inspection. There was bare hand contact with ready-to-eat foods. There were some foods that were not date marked or were not properly date marked. The person-in-charge must have more control over the kitchen.
1.0
9.
3-301.11; Priority; A male employee was cutting up tomatoes and other produce with his bare hands. There must be no bare hand contact with ready-to-eat foods. Ready-to-eat foods must be handled with clean single service gloves, clean tongs, deli tissue, or other dispensing equipment. CDI.. The employees was instructed on the proper method of handling ready-to-eat foods. The food was placed in the trash can. The employee was using single service gloves to handle ready-to-eat foods.
2.0
16.
4-501.114; Priority; The dish machine was not working at the time of the inspection. The sanitizer being used to sanitize the dishes in the three compartment sink was less than 10 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. The manager stated the dish machine will be repaired on Monday. The dish machine can only be used to wash the dishes. The dishes must be sanitized in the three compartment sink. A return visit will be made to see if the dish machine has been repaired.
3.0
16.
4-602.11; Priority; There was pink and black growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI.. A return visit will be made to see if the ice machine has been cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A bowl of cheese was being held cold at 64F. This potentially hazardous food must be held cold at 41F or below. CDI... The cheese was placed in the reach-in cold hold unit and cooled down.
0.0
23.
3-501.17; Priority Foundation; In the cold hold units there were several food items that were not date marked. Some food items had the date marking date of 6/8 and 5/23. Foods kept in the kitchen for more than 24 hours must be date marked. The foods can be date marked by using the consume by or preparation date. The food items have a 7 day shelf life since all cold hold units must be maintained at 41F. CDI.. The foods were properly date marked.
1.5
36.
4-203.12; Priority Foundation; There was a cold hold unit that did not have a thermometer in the unit. All units that store potentially hazardous foods must have a thermometer in the unit. CDI.. A new thermometer was placed in the unit.
0.0
43.
3-304.12; Core; The ice scoop was stored on top of the ice machine. The top of the ice machine was dirty. All in-use equipment must be stored on a clean location.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean the air drying shelves.
0.0
55.
6-501.11; Core; There were some cracked floor covers. Floors must be in good repair and easy to clean.
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: 06/27/2022
3-302.11; Priority; In the reach-in cold hold unit raw food items were stored above ready-to-eat food items. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The raw food items were placed below the ready-to-eat food items.
1.5
16.
4-601.11 (A); Priority Foundation; Once again the dish machine was taken through 6 complete cycles and was showing no measurable sanitizer solution. Chlorine sanitizer must be between 50 to 200 parts per million. Check the dish machine daily to ensure the machine is working properly. This is a repeat on the last four inspections. The dishes can be washed in the dish machine but must be sanitized at the three compartment sink. A return visit will be made to see if the item has been corrected.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes were being held cold at 60F. This potentially hazardous food must be kept cold at 41F or below. CDI... The food item was placed in the trash can.
0.0
36.
4-203.12; Priority Foundation; There was a cold hold unit that held potentially hazardous foods that had no thermometer in the unit. All cold hold units that hold potentially hazardous food items must a working thermometer in the cold hold unit. CDI.. A thermometer was placed in the unit before the end of the inspection.
0.0
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up of a vomiting and diarrheal event. CDI... The link was given to the manager.
0.0
10.
5-205.11; Priority Foundation; There was foil wrap in the handwashing sink next to the deep fryers. A handwashing sink may not be used for purposes other than handwashing. CDI... The foil wrap was placed in the trash can.
0.0
15.
3-302.11; Priority; There was one container of raw chicken that was stored above shrimp. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI... The chicken was placed below the shrimp.
0.0
16.
4-501.114; Priority; The dish machine was taken through 6 complete cycles and was showing no measurable sanitizer solution. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer solution to ensure the dish machine is working properly. This was a repeat on the last three inspections. CDI... The dish machine was repaired before the end of the inspection.
3.0
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had food debris on the inside of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes were held at 49F, Salsa was held at 49F, Lettuce was held at 50F, Cheese was held at 51F. These potentially hazardous foods must be held at 41F or below. The food was placed in the reach-in cold hold unit to cool down. The food was at 38F before the end of the inspection.
1.5
28.
7-204.11 ; Priority; The chlorine sanitizer in the spray bottles were well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer bottles were corrected to 100 parts per million.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the cooking equipment. Clean the gaskets on the cold hold units. Clean the air drying shelves. Clean the plastic bin on the ice machine. Clean the drain boards on the three compartment and prep sinks.
0.5
56.
6-403.11; Core; There was a coat and dirty apron stored where the clean dishes were stored. Employee personal items must be stored in a designated room or area where the contamination of Equipment, food, Linens, and Single service items can not take place.
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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...By December 1, 2019, violation #49 (5-203.14) shall be completed. Send a photo of installed double check valve to Lucy Schrum at 919-868-2565 or Lucy.Schrum@wakegov.com Follow-Up: 12/01/2019
*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.
*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.
Starting 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires food to be held cold at 41 degrees F. Please upgrade or maintain all equipment to meet this requirement in 2019. Please plan accordingly.
