Observation: The hand sink at the front counter is not accessible due to the hot holding equipment installed in front of the hand sink. A trash can was placed in front of the hand sink on the cook line. Remove equipment so hand sink is accessible to staff. Verification for corrective action by September 14, 2024.
5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
1.0
10.
Observation: The hand sink at the end of the dish sink has been turned off and no longer being used. Observed staff using gloves, not washing hands during dish washing and preparation tasks. Verification for repair of sink by September 14, 2024.
5-204.11; Priority Foundation; A handwashing sink shall be located:
(A) To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf
0.0
16.
Observed: Heating containers (food contact) for the robotic sous chef observed unclean. Interior non food contact surfaces observed unclean. Staff are unable to demonstrate knowledge for food contact surface cleaning frequency responded once a day. Container used to reheat product for hot holding must be washed, rinsed and sanitized every 4 hours when used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
0.0
21.
Observation: The cooked beef (103F) and chicken (107F) arepas are being placed on a heating display that cannot maintain food 135F or higher. Place arepas on a time control policy if unable to maintain 135F or higher as required for hot holding of TCs (temperature control safety) foods. CDI: Operator discarded these products during inspection. 3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
1.5
23.
Observation: ROP (reduced oxygen packaged) products to include chicken, salsa, beans and cooked beef with a use by date of September 1, 2024 were still being stored in walk in/prep refrigerator. 3 days out. CDI: Operator discarded food products during inspection. 3-501.18; Priority; (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in
par. 3-501.17(A). P
1.5
54.
Observation: Refuse storage area not maintained clean.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
54.
Observation: The grease container in the parking area has accumulation of debris and oil.
5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
3-302.11; Priority; Raw salmon stored over RTE chicken and sauces. Food shall be protected from cross contamination by storing the foods based on final cook temps with raw below RTE. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; A few metal containers and spoons stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
41.
3-304.14; Core; Wet cloths stored in sanitizer at 100ppm. Wet cloths shall be stored in sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm. Repeat.
1.0
47.
4-502.11(A) and (C); Core; Pans are starting to have carbon build up. Utensils shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-502.12; Priority Foundation; Facility is receiving ROP food items and holding them inside the walk-in cooler without a continuous monitoring thermometer as required by the Reduced Oxygen Packaging criteria. ROP food items shall be held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily. CDI: Education on requirements provided during inspection. Please have a continuous monitoring thermometer by next inspection or points will be deducted. Repeat.
0.0
41.
3-304.14; Core; Wet cloths stored in sanitizer at 100ppm. Wet cloths shall be stored in sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-502.12; Priority Foundation; Facility is receiving ROP food items and holding them inside the walk-in cooler without a continuous monitoring thermometer as required by the Reduced Oxygen Packaging criteria. ROP food items shall be held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily. CDI: Education on requirements provided during inspection. Please have a continuous monitoring thermometer by next inspection
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; No paper towels at handsink in corner kitchen area. Each handwashing sink shall be supplied with some form of hand drying device. CDI: Paper towels restocked.
1.0
20.
3-501.14; Priority; Container of chicken inside walk in cooling from last night 57F. TCS foods shall be cooled from 135-70 in 2 hrs and 70-41 in 4 hours for a total of 6 hrs. CDI: Chicken discarded.
0.0
23.
3-501.18; Priority; Shredded beef and beans past 7 day date marking. TCS foods shall be discarded after 7 days. CDI: Items discarded.
3-501.18; Priority; 3 containers of tomatoes past 7 day date marking. TCS foods shall be discarded after 7 days. CDI: Tomatoes discarded.
1.5
41.
3-304.14; Core; Wet cloths stored in sanitizer at 0ppm. Wet cloths shall be stored in sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 300ppm.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Wet cloths stored in weak sanitizer. Maintain sanitizer at the correct concentration. Repeat.
0.5
48.
4-501.19; Priority Foundation; Employee washing dishes in 98F water. Wash water shall be 110F during ware washing. CDI: Corrected to 112F.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Wet cloths stored in weak sanitizer. Maintain sanitizer at the correct concentration.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Cleaning needed of ice machine and soda nozzles. Food contact surfaces shall be clean to sight and touch. CDI: Items cleaned.
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. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
10.
6-301.12; Priority Foundation; No paper towels in dispenser close to 3 comp. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or another hand drying device. CDI: Paper towels provided.
0.0
35.
3-501.13 ; Priority Foundation; Raw salmon thawing inside walk in still in ROP packaging. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI: PIC removed salmon from packages.
0.5
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. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
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 cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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 when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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 March 19, 2020 to verify Menu Board and paper menus have ben corrected. VR-VERIFICATION REQUIRED. REHS will return by March 19, 2020 to verify the hot water at the mens restroom handwashing sink has been corrected. Follow-Up: 03/19/2020
*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. Recommend labeling food prep sinks to designate usage. (ex.- raw chicken only. produce only.)
*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* Follow-Up: 07/15/2019
COMPLAINT #8773676//////FACILITY WAS PERMITTED ON 1/19/2019 WITH CONSUMER ADVISORY THAT DID NOT CONTAIN DISCLSOURE PORTION ON PAPER MENU OR MENU BOARD FOR UNDERCOOKED STEAK. REHS WILL VERIFY THAT EMNU HAS BEEN CORRECTED DURING SCHEDULES VERIFICATION VISIT ON 4/12/2019/////*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.///// Inspection conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com Follow-Up: 04/14/2019
