Observation3-402.12; (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section.
(C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
CDI: Operator contacted distributor for parasite destruction letter for product.
0.0
22.
Observation: TCS (temeprature control safety) food products not holding 41F or below in display refrigerator or prep refrigerator on make line. Products were moved after prep and ice used to keep cold.3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator removed products to working refrigeration.
3.0
47.
Observation: The prep refrigerator make line and display refrigerator in the annex are unable to maintain 41F or below.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
2-301.12; Employee was observed properly washing hands, but then turned off the faucet with bare hands. After washing hands, employees shall turn off the handwashing sink with a barrier such as paper towels. CDI- Employees were educated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; While improvements have been made since last inspection, one section of the cooler drawers had pasta and rice at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to a new cooler to be cooled down. Points reduced due to improvements.
1.5
25.
3-603.11; Priority Foundation; Establishment has a consumer advisory with a disclosure and reminder, but items such as chicken on the menu have asterisks beside them. Asterisks shall only be beside items that may be undercooked to indicate the customer that the item may be cooked to order. EHS returning on 12/29 to ensure menu has been corrected.
0.0
28.
7-201.11; Priority; Sanitizer bucket was being held directly above prep top station with food inside. Poisonous or toxic materials (including sanitizer) shall be stored in an area that prevent potential contamination of food or clean equipment. CDI- Sanitizer bucket was relocated.
1.0
33.
3-501.15; Priority Foundation; Potentially hazardous food was found cooling with tightly fitted lids and stacked on top of each other. Potentially hazardous foods shall be cooled shall be cooled with loose/no covering. CDI- Covering was removed from food and food was un-stacked.
0.5
40.
2-303.11; Core; Employee was observed cooking food while wearing a bracelet on their wrist. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Repeat; Wet wiping cloth was being held on a prep table and sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm.
1.0
55.
6-501.12; Core; Repeat; Walls at the end of the make line had some dust/residue accumulation. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-301.12; Observed employee properly wash hands, but then turn off the handwashing sink with bare hands after finishing the handwashing procedure. After finishing the handwashing procedure, handwashing sink shall be turned off with a barrier (such as paper towels) to prevent potential recontamination of the hands. CDI- Employees were educated during the inspection.
0.0
15.
3-302.11; Priority Foundation; Raw chicken was being stored above ground beef and fries in a prep bottom cooler. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Potentially hazardous food on the prep top cooler was holding above 41F. Cut watermelon in a prep bottom cooler was holding at 46F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut watermelon was voluntarily discarded. Employees placed ice bags on food holding at 44F on the prep top cooler and closed the flip top to cover the food items. Full deductions remain due to repeat violation.
3.0
37.
3-302.12; Core; Sugar container in the wait staff area was found with no label. Food ingredients that are not easily recognizable shall be labeled with their common name.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
49.
4-601.11(B) and (C); Core; Cooking equipment sides have soil/food residue accumulation and need to be cleaned. Shelving holding clean dishes has some residue accumulation as well. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
54.
5-501.114; Core; Outdoor waste receptacle is not equipped with a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Walls at the end of the make line had some dust/residue accumulation. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided facility list of ANSI-approved food protection manager certification programs.
1.0
8.
2-301.14; Priority; Employee came into the kitchen from outside and without washing hands began to handle utensils. Employees shall wash their hands after engaging in activities that can get them contaminated. CDI: Employee hands were washed.
2.0
14.
3-203.12; Priority Foundation; Mussels were stored without tag in walk in cooler. Date written on mussel tag was already written out to be 4/28/23, despite mussels remaining in container in walk in cooler. Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI: Date was stricken through and placed into walk in cooler with the shellstock tags.
2.0
16.
4-601.11 (A); Priority Foundation; Some glassware in the beverage station had lip stains. Food-contact surfaces shall be clean to sight and touch. CDI: Glassware was sent to be cleaned again.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food on make line was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Flip top lid covering was lowered to cover the foods. When not in use, keep flip top lid lowered to prevent warming from the grill line.
3.0
24.
3-501.19; Priority Foundation; Time control procedures were not completed for butter maintained on time instead of temperature. Written procedures for time as a public health control shall be prepared in advance and maintained accessible in the establishment. CDI: Procedures were completed during inspection.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of food in walk in cooler, display cooler, and aux reach in cooler were cooling with tight fitting lids and plastic coverings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed and coverings were loosely removed.
1.0
41.
3-304.14; Core; Spray bottle of Chlorine sanitizer had a concentration of 0ppm. Chlorine sanitizer solution shall be maintained between 50-200 ppm . CDI: Spray bottle replaced and tested to be 100 PPM.
0.5
55.
6-501.12; Core; Ventilation hood had grease accumulations. Walls on make line and aux kitchen were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls and ventilation hood.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-203.12; Priority Foundation; Noted one the shellstocks tags pulled from shipping date 11/19 did not include a date from which the last mussel was sold. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI- Education provided.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Noted a container diced tomato was temping between 48-50 F at the salad work top unit. Also noted containers of grilled onions and bow tie pasta were temping between 43-44 F on the make line. Discussed keeping lid closed on make line unit in between use and placing bag of ice top of TCS items to held maintain temperature at 41 F or below. CDI- ice bags placed bow tie pasta and grilled onions. Diced tomato discarded
1.5
23.
3-501.17; Priority Foundation; Noted containers of bow tie pasta, brisket and chicken salad were missing date marking labels in the side prep cooler near the cook line. Person in charge stated noted items were prepared more than 24 hours prior. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Instructed PIC to label noted containers.
1.5
33.
3-501.15; Priority Foundation; Noted a few tightly sealed containers of chicken salad cooling in the display case cooler located on the "Annex" side of the facilty. Noted chicken salad reading between 45-46F. Person in charge stated items were prepared shortly before the inspection began. Ensure TCS items are properly blast chilled using the reach in freezer unit of walk-in prior to being placed in the display case cooler. Also discussed venting noted containers during the coolig process. CDI- Education provided, items placed in reach in freezer to cool.
0.5
37.
3-302.12; Core; Noted a bulk container of sugar missing a label in the central prep kitchen. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
41.
3-304.14; Core; Found a working spray bottle of Chlorine sanitizer reading at 0ppm during time of inspection. Ensure chlorine sanitizer solution is maintained between 50-200 ppm for chlorine concentration. CDI- spray bottle remixed to 50ppm.
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
2-301.14; Priority; Employee came into the kitchen from outside, and without washing hands began to touch utensils and ice scoops. Employees shall wash their hands after engaging in other activities that can get them contaminated. CDI- Education. Employee washed hands. Remember: Employees are require to wash hands after being outside, before touching food and utensils.
2.0
14.
3-203.12; Priority Foundation; Some of the shellstock tags for the mussels did not have date when the last one was sold. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI- PIC was educated.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Some 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.
1.5
39.
3-307.11; Core; Ceramic ramekin was stored directly on top of exposed rice mix. Bottom of ramekin was touching exposed food. Food shall be protected from any source of contamination. CDI- Ramekin removed from container.
1.0
55.
6-501.12; Core; Cleaning needed: Shelving was dusty, walls and floors around the 3-comp sink were soiled, air vents were dusty. Physical facilities shall be cleaned as often as necessary. Clean areas mentioned.
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*
2-501.11; Priority Foundation; Facility lacking procedures for cleanup. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Documentation provided to facility.
0.0
14.
3-203.12; Priority Foundation; Mussels in drawer of grill prep table lacking shell stock tag with the product. Tag also dated prior to last one being sold or discarded. Dated for 12/28 and today is the 12/29. Tag shall be kept with the product until the last shell stock item is sold or discarded and dated with that date. Tag placed with product. CDI
1.0
14.
3-402.11; Priority; Facility offers salmon undercooked and lacking a parasite destruction letter. Aquacultured FISH, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. Letter obtained during inspection from distributor. Obtain one yearly updated with new date. CDI
(4) FISH eggs that have been removed from the skein and rinsed.
0.0
15.
3-302.11; Priority; Carton of raw eggs on top shelf above lemons and catsup in portion cups. Raw calamari stored above bread rolls and cooked pasta in walkin fridge. Food shall be stored according to final cook temperature. Items relocated. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Collards in steam well at 126F. Employee stated that it was originally cooked yesterday. Food shall be held 135F. Collards reheated on stove to over 170F. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods in prep table by grill with drawers ranging from 42-54F. Unit ambient air 35F and employee states all food is removed out of the unit each night and placed in the walkin and relocated. Temperatures could be based on transit. Butter and cream cheese mixed together in portion cups on counter at 56-67F. Food shall be 41F or less. Move food in small portions and rapidly to keep temperatures consists. Butter placed in cooler. Bags of ice placed on food in prep table and information about time control sent for butter. CDI
1.5
29.
3-502.12; Vacuum package plastic observed in trash can and sous vide immersion equipment observed. Employees state that chicken is cooked, cooled down, then placed in ROP, then reheated in sous vide fashion in the ROP. FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. Work with Wake County Environmental services to have process approved or alter process.
0.0
35.
3-501.13 ; Priority Foundation; Seafood in prep sinks sitting in ice thawing and in the sink. Food shall be thawed under refrigeration, as part of cooking process, or in cool 70F or less running water and submerged. Water turned on. CDI
0.5
39.
3-307.11; Core; Walkin refrigerator located outside in the strip mall and not locked or monitored by employee consistently. Food shall be protected from contamination. Lock walkin when not actively in it or actively overseen by employee.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers stacked together wet. Ice paddles stored in the walkins unwrapped and in direct contact with the shelves. Equipment shall be stored in a self draining position and in a clean, dry location. Allow items to air dry completely prior to stacking. After cleaning paddles, store in plastic wrap or in clean container.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped coffee filters stored on top of the machine. Opened packaging of single service articles in storage unit outside. Single service articles shall be protected from contamination and stored in a clean, dry area. Items outside in storage unit shall be in original plastic/packaging. Keep filters in plastic or in a clean container.
0.5
47.
4-205.10; Core; Instant pot being used. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Equipment shall be an approved classification.
0.0
55.
6-501.12; Core; Dusty HVAC vents. Floors and walls dirty throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Establish cleaning schedule.
0.5
55.
6-201.11; Core; Ceiling tiles in drink area where food is also handled are absorbent, porous tiles. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Replace with smooth tiles.
0.0
56.
6-305.11; Core; Employee phone stored on shelf above prep line. Employee mask hanging on shelf above prep table where food is prepared. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items separately from food and food items and where not a source of contamination.
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 Lauren Harden 919-500-0943
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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
*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) 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: 12/13/2019
*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*
*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.
EHS: Marion Wearing, Contact Phone Number: 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.
*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.
on the lunch and dinner menus, several seafood items are asterisked that are not served raw or undercooked. Suggested removing the asterisks from all foods that are not offered raw or undercooked when the next menus are printed. The walk in cooler for this facility is outside. Make sure door stays locked.
OBSERVATION: Dimly lit areas observed in wait station, above ice dispensing areas and in bathrooms...Verification visit to be made on Thursday, July 30, 2015 to evaluate completion of Item #49 (5-202.13) on this report (approved air gap needed). Follow-Up: 07/30/2015
In the customer restrooms, the hot water is reaching 160F. There is potential for scalding or burns at this temperature, suggest either turning down hot water temperature or installing tempering/anti-scald devices. Follow-Up: 03/08/2013
Observed employee walking from the outside walk-in cooler into the restaurant with containers of food that were not covered; use of the outside walk-in cooler for food storage is allowed but the food must be kept protected at all times, epsecially during transport from the cooler to the restaurant and vice versa. In the saute line, raw shrimp was stored above potatoes, wraps, and cooked meat; do not store raw seafoods or meats above ready to eat foods, the shrimp was moved during inspection. In the bar, several liquor bottles with open spouts and no covers were stored on the front of the 3 compartment sink, there is potential for contamination of the bottles from splash at the 3 compartment sink, covers need to be provided for the bottles or they should be moved from this area.
1.5
11.
At the 3 compartment sink, there were dirty dishes on both ends of the sink, both on the drainboards and in the basins, a clean to dirty flow must be maintained at this sink; because of the location of the dish machine, a right to left flow would be the most practical for this facility, that way, clean dishes can be taken from the dish machine and set on the drainboard above it for air drying and dishes can be sanitized in the basin at the same time if needed; drainboard and basin were cleaned during inspection.
0.0
15.
At start of inspection, one pan of grits were being reheated on the steam table. According to a kitchen employee, the grits had been reheating for about 1 hour and were at 97F. The grits were still in a block in the container, presumably from the container they were cold held in. When reheating foods, it is recommended to heat on the stovetop or in the microwave, the steam table may be used as long as it is capable of reheating foods to 165F within 2 hours. Grits were reheated to 165F within 1 hour.
0.0
23.
In the walk-in cooler, crab cake mixture and mashed potatoes were covered while cooling also, dense foods were 4 inches or deeper in pans. Foods should be cooled in small quantities, using shallow pans, ice baths, and/or ice wands to cool foods quickly. While foods are cooling, they should be left uncovered or loosely covered, if protected from overhead contamination, until fully cooled to 45F or less. Suggest spreading dense foods such as potatoes and grits out onto sheet pans so that they cool quickly, containers may also be placed into the freezer for cooling.
1.0
27.
In the wait station cooler, small individual serving size pitchers were pre-filled with half and half. Dairy products must be stored in their original container. The small pitchers may be pre-chilled but should not be filled until the are needed for service. If shellstock is removed from its original container and/or separated into different containers, a duplicate tags should be stored with the separated product.
0.0
36.
The cutting board on the salad line has some deep cuts and staining, resurface or replace the cutting board. Recaulking is needed behind the 3 compartment sink, the caulking has some mold growth. The shelves, both wire and wood, in the mop sink area are worn and have some moisture damage, repair or replace the shelves. On the left end of the make line, some cords have been duct taped to the support pole, the duct tape is not easily removeable or cleanable, remove the duct tape; suggest using zip ties to secure the cords in place, they are easily removeable when needed and will not leave residue that can collect debris. The soda fountain grate at the wait station is worn, replace grate. The handle on the freezer in the wait station is broken, replace. In the hood, there is foil wrapped around 2 of the fire suppression system nozzles, the foil is not easily cleanable; remove foil, if there is a problem with the system, repair it.
0.5
39.
The reach-in cooler in the bar has 90 degree angles in the bottom that make it difficult to clean, this cooler appears to be approved but is old. There is build up in the corners of this cooler. It is really not designed to hold opened containers and be a working cooler. This cooler should only be used to store bottled, sealed, and/or packaged beverages.
0.0
40.
Cleaning is needed between the cooktop and the fryer. Cleaning is needed on the walk-in cooler shelves.
0.5
42.
The drain pipes for the bar ice bin and the kitchen 3 compartment sink are down in the floor drains; there is potential for back-siphonage in the event of floor drain overflow, drain pipes for ice bins, dish sinks, and prep sinks should have any air gap at floor drains.
0.0
45.
Several areas of the kitchen have low or missing grout and cracked tiles, the floors need to be regrouted and the cracked tiles need to be replaced. The metal next to the door for the outside storage shed is torn and pulled back, this could allow rodents or insects to enter then storage shed, repair or replace the metal. In the bar, cleaning is needed on the floors against the bar, especially under the equipment. There is some wear to the floor near the ice machine, repair the worn floor. There is a small leak near a PVC cap in the wall by the wait station handsink, repair this leak.
0.5
46.
Recaulking is needed in the hood corners, seams, and joints, as well as along the bottom of the hood. Lighting is low in several areas that require a minimum of 50 foot candles: 3 compartment sink at the bar:3-5 foot candles, bar ice bin:3 foot candles, wait station ice bin:21 foot candles, kitchen dish machine and 3 compartment sink: 24-34 foot candles; lighting needs to be increased or added in these areas to meet minimum lighting requirements. The light shield in the walk-in cooler is cracked, replace cracked shield.
0.5
48.
The back door to the facility is self closing but it is catching and not sealing all the way, adjust the door so that it fully closes properly.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
In the restrooms, the hot water is reaching 147F. This is not a violation of Food Establishment rules but could result in burns or scalding. When chemical sanitizing is used, a minimum water temperature of 130F is required at the dish washing areas. The hot water may be turned down. If the hot water is not turned down it is recommended to install tempering devices to minimize the risk of burns or scalding.
When shellstock is used, the tags from each batch of shellstock must be retained for a minimum of 90 days after the last of the product is used or sold. This was discussed with sous chef and manager during inspection.
On flat top, chicken stock was holding below 135F. All hot potentially hazardous foods must be maintained at 135F or greater. Chicken stock was reheated to boiling.
0.0
17.
In the salad make line, butter and heavy cream were not properly maintained at 45F or less. Chef thought butter and cream might have been left sitting out for a while during the lunch rush. In the walk-in cooler, some foods were not being properly maintained at 45F or less. The walk-in cooler is outside and the door is constantly opened and closed, this is causing the cooler to struggle to maintained proper temperatures during busy periods. All cold potentially hazardous must be maintained at 45F or less. Lunch rush was ending during inspection and walk-in cooler was left closed longer so foods could re-cool. May need to work on changing procedures so that the walk-in is not constantly opened during service and foods are maintained at required temperatures.
2.0
23.
In the walk-in cooler, several pans of food were covered while cooling also, dense foods were 4 inches or deeper in pans. Foods should be cooled in small quantities, using shallow pans, ice baths, and/or ice wands to cool foods quickly. While foods are cooling, they should be left uncovered or loosely covered, if protected from overhead contamination, until fully cooled to 45F or less.
1.0
34.
Found a couple of containers stacked wet, do not stack containers or utensils until they are fully air dried.
0.0
36.
The shelving on the wall next to the salad line has raw wood exposed at the ends, raw wood needs to be sealed so that it is easily cleanable and non-absorbent. Recaulking is needed behind the 3 compartment sink. The weld around the edge of the left prep sink by the doorway is rough, need to smooth weld out. The ice cream freezer gasket is torn, replace. The grate at the soda fountain in the wait station is rusty and peeling, replace.
0.5
39.
The reach-in cooler in the bar has 90 degree angles in the bottom that make it difficult to clean, this cooler appears to be approved but is old. There is build up in the corners of this cooler. It is really not designed to hold opened containers and be a working cooler. This cooler should only be used to store bottled, sealed, and/or packaged beverages.
0.0
40.
Cleaning is need on upper shelves over the main line and in the utensil storage area. The salamander where plates are stored over the salad line needs to be cleaned.
0.5
45.
Floors, walls, and ceilings throughout kitchen need cleaning, especially walls around the ends of the hood behind the salad line and ceilings over the prep line. The wall next to the 3 compartment sink drainboard/dish machine needs to be cleaned. The floor of the dry storage shed outside is unfinished wood, the floor needs to be non-absorbent and easily cleanable, paint or install floor covering in dry storage shed. Next to the salad line, the wall mounted shelves have a gap where they meet the wall that needs to be sealed.
0.5
46.
The hood, inside and out needs cleaning. Pipes and light shields in the hood need cleaning. There are holes in the back wall of the hood that need to be covered, grease is seeping through these holes. The corners and seams of the hood need to be recaulked. At the bar, the 50 foot candle lighting requirement is not being met at the ice bin and the 3 compartment sink, need to add lighting in these areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
SANITIZER IS LESS THAN 50 PPM OF CLORINE IN THE SPRAY BOTTLES. USE 50-200PPM OF CHLORINE. PREPARE NEW SANITIZER DAILY. CORRECTED DURING INSPECTION. SOME MOLD IN THE ICE MACHINE BY THE ICE DISPENSER. WASH, RINSE AND SANITIZE MORE FREQUENTLY.
1.5
36.
THE COLORED CUTTING BOARDS ARE WORN. REPLACE OR REPLANE THEM.
0.5
45.
WALLS ARE WORN/WATER DAMAGED AROUND THE HANDSINK LOCATED BY THE BEVERAGE STATION. THE FLOOR IS WORN UNDER THE ICE MACHINE AND UNDER THE 3 COMPARTMENT SINK AT THE BAR.
0.5
46.
CEILLING VENT IS DUSTY ABOVE THE FOOD PREP LINE.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
GRILLED TOMATOES WERE 44-52F IN A PAN IN THE PREP REFRIGERATOR. THE TOMATOES WERE STILL COOLING. DON'T STACK THE TOMATOES TO HIGH WHEN COOLING IN THE PAN.
Condensation is dripping on a covered container of fish in the walk in cooler. Move fish so that the condensation does not fall into food.
1.5
11.
Sanitizer must be at least 50ppm(bleach). Sanitizer was less than 50ppm during inspection.
1.5
33.
Do not store tongs on oven handles.
0.0
36.
Replace damaged gasket on salad make table door. Make table is leaking condensation on the deck of unit. Have make table checked to ensure it is working properly. Walk in cooler has leaks in the roof and is dripping on food and on the floor. Have walk in roof repaired to fix the leaks.
0.5
40.
Clean all gaskets on refrigeration units. Observed large amount of mold build up on gaskets.
0.5
46.
Replace hood vents in hood before cooking foods. No vents were present during inspection. Chef stated that they had soaked last night and would be placed back in the hood shortly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler. Observed cooked grits on the 2nd shelf uncovered in the walk in cooler. Keep hamburger and pork separated. Observed pork and hamburger being stored in the same pan in the walk in cooler.
1.5
11.
Clean and sanitize drink nozzles on drink tower. Observed black mold/mildew build up on nozzles. Sanitizer must be at least 50ppm(bleach). Sanitizer was less than 10ppm during inspection. Sanitizer was changed and was at 50ppm. Drink nozzles were clean.
3.0
33.
Do not store scoop handles in dry goods. Observed scoop handle lying in the sugar.
0.0
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Drity plates stored with clean plates on cook line. Observed dried debris on plates and observed one bug suqished between 2 plates. Clean and sanitize drink nozzles on drink tower. Observed black mold/mildew build up on nozzles.
3.0
33.
Store utensils in such a way that the handles are pointing out of the storage container. Do not store tongs on the handle of the ovens.
0.5
49.
No documentation of approved training - no credit awarded. ServSafe certificate was present, but the verification of hours was not present therefore no credit was issued.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Drity pans and containers stored with clean pans and containers on racks.
3.0
23.
When cooling foods do not tightly wrap containers with plastic wrap. This will not allow heat to escape; Therefore, not allowing foods to properly cool.
2.0
28.
There were a couple of lfies present during inspection in the kitchen. It is recommended that the doors be closed as much as possible to prevent flies from enetering establishment.
0.0
36.
Replace damaged gasket on walk in cooler door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Drity knives stored with clean knives on magntic knife strip.
1.5
23.
Observed plastic container of eggs stored in a metal container of eggs. The plastic container was tightly fitting inside the metal container, not allowing any air flow from the bottom pan, so the eggs in the bottom container could not properly cool.
1.0
33.
Do not store scoop handles in ice. Observed scoop handle being stored in the bar ice bin.
0.5
40.
Clean shelving in the walk in cooler and drawered refrigeration unit.
0.5
44.
Replace missing lid on dumpster door
0.0
49.
Documentation of approved training - 2 point credit awarded.
Drinks must be stored below food and food contact surfaces.
0.0
11.
Dish machine is not sanitizing properly. Until it is fixed, use 3 compartment sink to wash, rinse, then sanitize all utenisls. Clean ice guard on ice machine.
Need to repair/add hinges to fryer cabinet door. Need to replace missing prep refrigerator lid hinge pins. Need to clean 2 prep refrigerators (seams where top compartment covers are attached to units; hinges and thumbscrew surfaces). Repair (smooth/easily cleanable welds/no pin holes or sharp surfaces)open seams in utensil wash and prep sinks where basin meets prep tops. Clean the caulk seam where utensil wash sink meets wall.
1.0
29.
Increase light over ice bin and utensil wash sink basins , in bar, to at least 50fc. Increase light over ice bin , in waitstation, to at least 50fc.
0.5
General Comments
Need to increase light in the outside storage shed to at least 10fc (Currently have 3fc).
Need to clean the interior surfaces of ice maker (top and bottom compartments) to remove slime mold.
2.5
17.
Need to clean the wire shelving in walk-in refrigerator to remove food debris build-up/mold growth. Need to repair damaged ceiling panel in walk-in freezer, correct source of water leak into ceiling of walk-in freezer. Need a new door gasket on walk in freezer door.
1.0
29.
Increase light to at least 50 foot candles over utensil wash sink/ice bin in bar, and ice bin at soda fountain in back room.
0.5
General Comments
Walk-in refrigerator and dry storage shed doors must be locked when staff is not in immediate use of these units. (This is required to protect food from potential contamination or adulteration by the public).
Plastic bag of chopped pecans had maggots on surfaces. Plastic bag was compromised with holes on surface.
2.5
15.
Allow multi-use food containers to air-dry prior to stacking within each other. Do not allow handles of food scoops to be stored in manner that contacts the food product.
1.5
General Comments
Increase light to at least 50 foot candles over : -Soda fountain/ice bin -Utensil wash sink basins and ice bins in bar.
85'F MEAT SAUCE, 59'F MASHED POTATOES. SHELL EGGS BY GRILL WARIMNG IN PAN. MAINTAIN FOODS AT OR ABOVE 140'F OR BELOW 45'F. HEAT FOODS TO ABOVE 140'F (REHEAT TO 165'F) PRIOR TO STORAGE IN HOLDING UNIT. DO NOT STORE EGGS ON SHELF PRIOR TO USE . USE ICE BATH, ETC TO MAINTAIN TEMP.
2.5
5.
PROVIDE THERMOMETERS IN ALL REFRIGERATORS.
1.5
7.
CLEAN THE FLOUR BIN AND LABEL.
1.0
11.
WEAK SANITIZER. USE TEST STRIPS TO PROVIDE BETWEEN 50 AND 100 PPM AVAILABLE CHLORINE. USE ON CUTTING BOARDS, COUNTER TOPS, SINKS, ETC. CUTTINGBOARDS ARE NOT BEING CLEANED REGULARLY. CLEAN AND SPRAY WITH SANITIZER.
2.5
17.
CLEANING NEEDED THROUGHOUT! CLEAN WATER NOZZEL AT SINK, SHELVING OVER SINKS, ETC..INSIDE REFRIGERATORS (ESP BY GRILL) TOP OF ICE MACHINE. FAN IN TOP OF GLASS REFRIGERATOR.
2.0
28.
FLOORS AND WALLS NEED CLEANING. REPAIR FLOOR IN EXTERIOR WALK IN WHERE POPPING UP. FILL HOLES IN WALLS OVER SINK. REPAINT AND SEAL WOOD WHERE NEEDED.
0.5
29.
PROVIDE 50 FT CANDLES OF LIGHT IN FOOD PREPARATION AREAS. REPLACE MISSING LIGHT BULBS.
- MUSHROOM GRAVY IS 133F. TURKEY DELI MEAT AND PASTA SALAD IN RIGHT REFRIGERATION UNIT ARE AT 60F.
- REFRIGERATION UNIT ON THE RIGHT IS READING 55F UNDERNEATH. ALL COLD TEMPERATURES MUST BE MAINTAINED AT OR BELOW 45F. IF THIS UNIT IS RUNNING WARM, REPAIR AND DISCONTINUE USE UNTIL FIXED.
- MAINTAIN HOT FOODS AT OR ABOVE 140F.
2.5
11.
- REPLACE CUTTINGBOARDS WITH DEEP CUTS OR WHEN CUTTINGBOARDS CAN NO LONGER BE KEPT CLEAN. AFTER CUTTINGBOARDS ARE CLEANED, SPRAY WITH SANITIZER AND ALLOW TO AIR-DRY.
- BUTTERSCOOP AND DESSERT SPATULA SHOULD NOT BE STORED IN WATER BETWEEN USES. THEY MUST BE WASHED, RINSED, AND SANITIZED OR STORED DRY.
2.5
17.
CLEANING NEEDED IN KITCHEN. CLEAN RADIO OVER FOOD PREP, CLEAN CAULKING AROUND PREP SINK, ETC.
1.0
23.
HAVE DUMPSTER CLEANED, REPLACE DRAIN PLUG.
1.0
25.
BACK DOOR PROPPED OPEN SHOULD HAVE A SCREEN OR FLY FAN.
