2-301.15; Priority Foundation; Employee washed her hands in the food preparation sink. Do not wash hands in the food preparation sink. Use the handwashing sink to wash hands. Employees were redirected to use the handwashing sink.
2.0
10.
6-301.11; Priority Foundation; No Soap is available at the kitchen handwashing sink. Soap shall be available at each handwashing sink. Dish Detergent was moved to the sink and employee indicates pump dispenser will be purchased.
2.0
25.
3-603.11; Priority Foundation; Consumer Advisory on menu (which changes weekly) does not have an asterisk. Asterisk is needed on each menu item that is served under cooked (or raw) and an asterisk on the consumer advisory. This week the flank steak requires the asterisk. discussed and hand drawn today.
0.0
28.
7-102.11; Priority Foundation; Spray Bottle in the dining rooms is labeled sanitizer but appears to only contain water. Employee says it normally has window cleaner in it. There is a spray bottle under the flat top grill with no label. Assure all chemicals and spray bottles are accurately labeled. Spray bottles were emptied today and labeling requirement explained.
2-301.14; Priority; Employee did not wash hands after eating, or after handling soiled utensils. Hands shall be washed: After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in par. 2-403.11(B);
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw food and working with ready to eat foods;
(H) Before donning gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
CDI-Hands were washed. Educational materials in Spanish and English were provided to PIC.
2.0
8.
2-301.15; Priority Foundation; Employees hands were rinsed in the dump sink at the dish machine. Hands shall be washed in an equipped hand washing sink only. CDI-Hands were washed in a hand sink with soap.
0.0
9.
3-301.11; Priority; Employees touched ready to eat foods multiple times while preparing plates for service. Except when washing produce, employees may not touch ready to eat foods with bare hands. Tongs, deli tissue, gloves, or other utensils shall be used to handle ready to eat foods for service. CDI-Facility ran out of gloves. PIC borrowed a box of gloves from another restaurant. Gloves were used for plating and arranging food.
2.0
10.
6-301.11; Priority Foundation; There was no soap available at the hand sink next to the dish pit. Hand sinks shall be provided with cleanser at all times for use by employees. CDI-Hand soap was refilled.
2.0
16.
4-601.11 (A); Priority Foundation; Slicer used weeks ago to slice eggplant had old dried food residues on it. Equipment food contact surfaces shall be clean to sight and touch. CDI-Slicer was disassembled and cleaned and sanitized.
1.5
24.
3-501.19; Priority Foundation; Facility is using TPHC (Time as a Public Health Control) without prior approval, and did not date or time stamp foods when they were removed from temperature control. Facility must have written procedures in place before using TPHC. Facility must mark all foods removed from temperature control with the date and time it was removed, and discard the food within 4 hours of being removed from temperature control. CDI-Food was allowed to be time stamped, as facility opened 30 minutes ago. Provided PIC with a TPHC form to fill in for each item
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils were stacked while wet after cleaning. Cleaned utensils shall be stacked to allow air drying after cleaning. CDI-Containers were rearranged for air drying.
6-301.11; Priority Foundation; There was no soap available at the hand sink next to the dish pit. Hand sinks shall be provided with cleanser at all times for use by employees. CDI-Hand soap was refilled.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Unsalted butter was 70F on the prep counter. Short ribs were 50F in the prep cooler. The walk in cooler was holding foods 47-50F. TCS foods shall be cold held at 41F or below. CDI-Butter was voluntarily discarded. Short ribs were allowed to be moved to the freezer to chill, as they had been packaged for service just before inspection. TCS foods in the walk in cooler were moved to other units. The walk in cooler has a repair scheduled. EC will return to verify that cooler is holding food at 41F.
1.5
23.
3-501.17; Priority Foundation; Date marking throughout facility has improved significantly, but one container of food was cooked, frozen, and thawed with only the preparation date on it. Foods that are cooked, frozen, and thawed shall be marked with the preparation and thaw date, and be discarded within 6 days of the thaw date.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils were stacked while wet after cleaning. Cleaned utensils shall be stacked to allow air drying after cleaning. CDI-Containers were rearranged for air drying.
0.0
55.
6-501.12; Core; The wall behind the dish machine has black residue. Physical facilities shall be maintained clean. Clean the wall.
3-501.17; Priority Foundation; Multiple food items requiring date marking were not marked in the walk in cooler. Refrigerated, ready to eat TCS foods held more than 24 hours shall be marked with the date of preparation. CDI-Foods were allowed to be date marked.
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
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
No signature required due to COVID-19 precautions.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC via email.
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 Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
