5-205.11; Priority Foundation; Observed a food employee cleaning a food thermometer in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC stopped practice and educated food employee.
0.0
14.
3-203.12; Priority Foundation; Oyster tags had dates of the day the oysters were removed from packaging, not the date that the last oyster was consumed/sold from that container. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. If shellstock are removed from its tagged or labeled container the source identification must be preserved using the approved record-keeping system, and ensuring shellstock from one tagged or labeled container are not comingled with shellstock from another container. Educated PIC and GM on dates that must be recorded on shell stock tags. Follow-up by 6/28/2024.
1.0
15.
3-302.11; Priority; Observed cooked steaks touching raw beef while stored on trays in a reach-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, prep, holding and display from raw and cooked ready-to-eat foods. CDI - PIC voluntarily discarded cooked steaks.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the walk-in cooler and one of the reach-in coolers on the 1st floor were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into freezer for cooling. Great improvement from previous inspection, full points not taken.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 06/30/2024
2-301.14; Priority; Observed team member on the grill place several raw steaks on the grill, then they changed gloves without washing hands and change tasks to handle clean plates and RTE food.Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. A hand wash sink is not provided in this grill area. Management will provide training to employees.
2.0
15.
3-302.11; Priority; Observed tray of beef tenderloins seared and raw inside stored above cooked ribs on rolling cart. Observed raw ground beef stored directly above RTE onions and peppers in walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed black residue inside nozzle above prep sink that is used to fill water pitchers. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
21.
3-501.16(A)(1) ; Priority;Observed tomato mushroom mix and onion pepper mix under insufficient heat lamp device. Observed french onion soup sitting at room temperature. TCS foods shall be held at 135F or greater. Items reheat/ discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed raw lobster, gyure cheese, blue cheese spinach dip, roasted tomato puree, cooked ribs ect... (see chart above) prepared on previous days holding above 41F. TCS foods shall be held at 41F or below.
1.5
23.
3-501.18; Priority;Observed wedge dip, tray of baked potatoes, creme brule with preparation dates 11-19-23 thorugh 12-3-23.Observed housemade blue cheese dressing , cooked turkey, meatballs, cooked ribs, cooked chicken wings and open containers of half and half held without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated/ discarded.
1.5
33.
3-501.15; Priority Foundation;Observed crab mix, blueberry and apple cobbler cooling inside tightly covered containers and/ or deep containers.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Covers removed. Some items divided to be placed in small containers.;
0.5
41.
3-304.14; Core; Observed wet or soiled wiping cloths on counters. Wet or soiled wiping cloths shall be held in sanitizer solution in between uses.
0.0
43.
3-304.12; Core;Observed dipper well utensils in hot water 128F in upstairs kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: a container of water if the water is maintained at a temperature of at least 135F or greater.
3-202.18; Priority; Observed open shell oysters held without the batch tag inside walk in cooler.Manager located tags and placed with batches. Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: Locate tags and keep with every batch until the last item is sold.
1.0
16.
4-602.11; Core; Observed light debris inside ice machines. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw shrimp temping 77F under running water. Observed tray of various housemade dips and cheeses, shredded cheese, baked potatoes ect.. holding above 41F- items discarded. TCS foods shall be held at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Observed cooked shrimp, crab cakes, new york strip ect...(cooling inside tightly covered containers and/ or deep containers.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Some items divided to be placed in small containers.
0.5
42.
3-302.15; Core; Observed team member grab unwashed lettuce head from box(River fresh farms)and cut wedges and plated salad to serve without washing the produce. raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form.
0.5
43.
3-304.12; Core; Observed utensils in hot water 109- 126F inside 2 kitchens. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: a container of water if the water is maintained at a temperature of at least 135F or greater.
0.0
49.
4-601.11(B) and (C); Core; Observed black residue on fans inside walk in cooler. Observed soiled cabinet inside loft kitchen. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.11; Core; Observed water dripping from AC condenser unit inside loft kitchen. Observed floors damaged inside main kitchen. Physical facilities shall be maintained in good repair.
0.5
General Comments
Requested information for house made chocolate chess pie for review.
4-703.11; Priority; When initially tested, the main kitchen dish machine was only reaching a utensil surface temperature of 155F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified in the Food Code and achieving a utensils surface temperature of 160F. CDI - Maintenance done on hot water booster, utensil surface temperature reaching over 160F after maintenance.
1.5
24.
3-501.19; Priority Foundation; Container of TCS foods placed under time holding did not have time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labeling added to container.
1.5
44.
4-901.11; Core; Observed some plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Separate containers for air-drying and draining.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
5-205.11; Priority Foundation; Observed a large container being filled with water in a handwashing sink at the little barn grill area. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed from handwashing sink.
1.0
16.
4-703.11; Priority; The hot-water dish machine in the wine cellar kitchen was unable to bring the utensil surface temperatures to at least 160F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified in the Food Code and achieving a utensils surface temperature of 160F. CDI - Maintenance started on dish machine, all warewashing shall be done at other facilities on the upper floor. All other high-temperature dish machines are operating properly.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding over 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods over 45F, other foods moved into walk-in cooler for cooling.
1.5
33.
3-501.15; Core; Observed recently prepared TCS foods tightly wrapped in plastic. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic wrap lifted to allow for better heat transfer.
0.0
55.
6-501.11; Core; Observed damaged flooring in front of seafood walk-in cooler, also observed roof leak in hall. Physical facilities shall be maintained in food repair. Repair mentioned areas.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. 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 - Educated PIC on new requirement, emailed PIC documentation. Have documents ready for the next inspection.
0.0
15.
3-302.11; Priority; Containers of raw seafood stored above raw vegetables and raw chicken stored beside raw beef. Food shall be protected from cross-contamination by separated raw animal foods during storage, prep, holding, and display from raw ready-to-eat food such as fruits and vegetables and other types of raw animal foods. CDI - Rearranged foods in cold-holding units and educated employees.
1.5
16.
4-601.11 (A); Priority Foundation; Can opener blade observed with soil. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Can opener moved to dishwashing for cleaning.
0.0
24.
3-501.19; Priority Foundation; New food items added to time holding, cheese balls and foods in cold well beside main grill, missing time label. If food without temperature control is being used as the public health control up to a maximum f 4 hours: the food shall be marked or other wised identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control CDI - Time labels added to items, maintain time labels in the future and add items to TPHC procedures.
1.5
28.
7-201.11; Priority; Spray bottles of chemicals and bucket of sanitizer stored next to containers of oil, salt, and cornstarch on shelf of allergen kitchen. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: separation by spacing or partitioning; and locating them so they are not above those items. CDI - Moved chemicals to a better location.
0.0
55.
6-501.11; Core; Observed minor rust buildup on ceiling of walk-in freezer near fan. Physical facilities shall be maintained in good repair. Watch rust to make sure it does not progress, replace or repair ceiling before it becomes an environmental contaminant to foods.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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 PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Assisted with inspection by James Smith.
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.
*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. Follow-Up: 02/13/2020
*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.
*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. Follow-Up: 02/08/2019
*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.
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.
Excellent Improvement in cooled food temperatures with the addition of the Blast Chiller! Printed Cooking Chart from NC Food Code Manual to use in developing written procedures and monitoring logs with space for documentation of corrective action.
e-water (Hypochlorous) used as sanitizer. Appears to require a 15 second contact time. safe up to 200 ppm, typically pH 2.7 / 45 ppm (determined with chlorine test strips). Sanitizer in BUCKETS should be replace HOURLY. Cotton cloths degrease sanitizer concentration so microfiber is recommended. . * . Full Container of Heavy Cream 64'F on shelf in prep area. If possible, use and return to refrigeration. Otherwise, consider using rule 3-501.19 that requires Labeling and WRITTEN PROCEDURES. In this case, the cream would be removed from refrigeration for use, labeled with the time not to exceed 4 hours and any remainder DISCARDED at 4 hours. . * Tea Nozzles are soaking in the bar that has no ware washing sink. The Iced Tea Containers, nozzles and utensils should be sent to the ware washing area for proper cleaning & sanitizing.
e-water (Hypochlorous) used as sanitizer. Appears to require a 15 second contact time. safe up to 200 ppm, typically pH 2.7 / 45 ppm (determined with chlorine test strips). Sanitizer in BUCKETS should be replace HOURLY. Cotton cloths degrease sanitizer concentration so microfiber is recommended.
Contact Jessica Sanders with Wake County Environmental Services at 919-856-7400 to see if any Env. Health inspections will be required of renovated restrooms. Follow-Up: 01/01/1900
Two dish machines not evaluated as they have not yet been used today. Ensure that they are operating at manufacturer's specifications. Cheese on self-serve bar not temperature controlled, but observed at 43 degrees F. Recommend that this item be held on ice, in chill pans, or controlled through at Time as a Public Health Control (TPHC) plan. If electing to use a TPHC plan, contact your inspector for more details. Chef's and Captains tables are considered to be a tour under new Rules and are approved "if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination." Recommend that establishment have a written policy on Chef's and Captain's tables and how the items listed above will be protected.
Large pan of bbq submerged in ice from condensation leak in freezer. Voluntarily discarded. Protect foods from contamination and discard foods that are found to be adulterated. ***In addition to violation cited above, several other pans located under same blower unit but with no immediate adulteration of foods. Recommend that all foods below this blower unit be relocated until blower is fixed.***
1.5
14.
Two pans of ribs found at 49 degrees F at tail end of cooling process. Foods shall be cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 45 degrees F within another four hours. Ribs were observed at 2:30 pm. In order for them to be in compliance with cooling time/temperature, they would have had to been above 135 degrees F until some time after 8:30 am. Discussion with management about when these were cooked indicates that this is likely not the case. Two pans of ribs voluntarily discarded. Mashed potatoes cooked yesterday found to have an internal temperature of 50 degrees F after spending intervening time cooling in walk in cooler. Approximately 4 pans mashed potatoes voluntarily discarded. Thank you for your corrections with these items.
2.0
23.
Mashed potatoes and ribs cited above cooling in deep, stacked pans. Cool by approved methods, such as in shallow pans, using an ice bath, breaking into smaller portions to cool, or other effective methods. Do not cover cooling items or stack pans during the cooling process, as this allows heat to transfer from pan to pan and can significantly slow the cooling of upper pans.
1.0
36.
Blower unit in walk in freezer not in good repair - leaks condensation ice. Have repaired, to be verified by follow up visit on 5/4/12. Shelves used for pan storage in dry storage room peeling along edges - repair. Replace missing face plate on cooler in upstairs kitchen.
0.5
40.
Equipment not clean, especially at surfaces that adjoin other pieces of equipment, along with low portions of prep table legs and casters. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean under equipment and in corners. Floor in soda BiB room not clean and some damage to walls remains. Maintain floors, walls, ceilings in good repair.
0.5
46.
Small number of light shields need dusting.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Whisks stored above oyster shucking sink. No immediate contamination observed. However, strongly recommend that utensils not be stored immediately above this sink due to risk of splash contamination. One dish machine not evaluated for proper operation. As of time of inspection, it had not yet been used for the day. Ensure that dish machine operates to manufacturer's specifications. Set tables observed in wine cellar kitchen and in main kitchen. No food observed being served at these tables during inspection. Please be aware that Rule .2610(c) states: "Food and drink shall not be served to the general public in the kitchen." Recommend that advertisements for chef table and captain's table be removed from website as with current set-up, these tables can not be used in compliance with the Rules. Thank you for removing speed rail from warewashing sink at upstairs bar area. While not a repeat violation from last inspection, cooling of ribs has been an opportunity for improvement on previous inspections. Recommend instituting cooling logs for this item, at least until a reliably rapid method can be found for cooling.
Large quantities of condensation ice observed forming on outside of cases and on tops of tightly wrapped pans in walk in freezer. Remove ice and relocate all foods out from under leaking blower unit. Produce stored under waste water lines (no leaks, no immediate risk to food safety). Do not store foods under wastewater lines. Raw shell eggs stored above ready to eat foods in wine cellar kitchen. Do not store any raw meats above ready to eat foods. Spices and cutting board located at warewashing sink in wine cellar kitchen. Do not store or prepare foods at an active warewashing sink. If food is worked with at this sink, sink must be washed, rinsed, and sanitized prior to use. Soda gun observed to be placed in handwash sink. Do not allow foods, including soda dispensers, to fall into warewashing or handwash sinks.
1.5
13.
Managment indicates that raw shell eggs are used in hollandaise sauce. Please be aware that eggs shall be cooked to at least 140 degrees F. If preparing products with uncooked eggs, use a pasteurized product, such as liquid eggs, or pasteurized shell eggs.
0.0
17.
Ribs in walk in cooler at 49-52 degrees F several hours after saucing of ribs. Half and half observed at 52 degrees F in wine cellar cooler. Hollandaise sauce observed at 90 degrees F. Cheese at cheese bar observed at 52-53 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI by rapidly re-cooling.
2.0
20.
Consumer advisory present at oyster bar and on menu. Post conspiuously near entrance, as well.
0.0
23.
Mashed potato servings cooling in covered ceramic containers. Cool foods by approved and effective methods. Cool these potato servings uncovered. Cooling methods corrected prior to violation of cooling time/temperature curve.
1.0
26.
Small number of containers of dry foods not in pestproof containers. Provide pestproof contatainers or securely overwrap with food service film.
0.0
27.
Shellstock oysters stored outside of original container. Store shellstock in original container until last stock is used. Ensure that tag is maintained on this original container, as well. Oysters voluntarily discarded to correct on site.
0.5
36.
Blower unit in walk in freezer not in good repair - leaks condensation ice. Have repaired. Sprayers at several sinks fall below flood rims of sink. Adjust or repair springs to hold sprayers above flood rims.
0.5
39.
Milk observed in cooler limited to packaged, non-potentially hazardous foods. Use equipment only for items for which it is approved. Do not store potentially hazardous foods such as milk, or items for which the packaging has been opened, in this cooler. Please note: one cooler found in upstairs prep area that does not have these limitations. This cooler could be relocated to one of the bars in lieu of existing cooler.
0.0
40.
Significant dust buildup on hood exteriors, plumbing, and other surfaces. Maintain non-food contact surfaces clean.
0.5
45.
Floors and brick walls not clean behind grills in remote kitchens. Floors in soda BiB room not clean and wall starting to disintegrate/mold. Floors in seafood cooler pulling up and allowing water to enter space below. Maintain floors, walls, ceilings clean and in good repair.
0.5
46.
Light shields missing in dry storage room. Insufficient lighting in several food prep areas (ice bins in bars, etc.). All food prep areas shall be at least 50 foot candles and all storage areas shall be at least 10 foot candles.
0.5
47.
Numerous items stored on inverted soda crates. All items in food and single use storage areas, or where warewashing takes place, shall be at least 12 inches above the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Set tables observed in wine cellar kitchen and in main kitchen. No food observed being served at these tables during inspection. Please be aware that Rule .2610(c) states: "Food and drink shall not be served to the general public in the kitchen." "Bug zapper" in walkway through which uncovered food will be carried. Strongly recommend that it be removed and relocated to another location. Bug zappers can spread insect remains over a large area. Beverage bottles at speed rail at three compartment sink in upstairs bar. Please note that current interpretation is that beverages are not to be stored within 18 inches of three compartment sink. Recommend that splash guards be installed on sides of handwash sinks in bars due to limited space and likely placement of wares and foods. These bars were not in operation at time of visit. Follow up visit to be performed on relocation of foods in downstairs storage room and repair of blower in freezer to eliminate ice buildup. Follow up visit will be performed on 10/7/11. Follow-Up: 10/08/2011
Current and 90 day shellstock tags present. However, current shellstock tags stored separately from shellstock containers. Do not separate tags from shellstock until all shellstock have been used. Most recent shellstock guidance document provided.
0.0
10.
Large quantities of condensation ice observed forming on outside of cases, and inside open cases (cryovac packaged foods, no immediate adulteration) in walk in freezer. Protect foods from contamination. Do not store under leaking condensation lines. Remove ice and relocate all foods out from under leaking blower unit. Bin of chips stored on floor in kitchen. Do not store foods on the floor.
1.5
17.
Cream in reach in cooler at 53 degrees F. Cheese on prep table (unattended) at 53 degrees F. Several items (butter, garlic/oil, ravioli, cooked green beans) in reach in cooler at 50-52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI by rapidly cooling or voluntarily discarding based on time since last known good temperature. Thank you for correcting this critical violation.
2.0
27.
Shellstock oysters stored outside of original container. Store shellstock in original container until last stock is used.
0.5
34.
Small number of wares stored stacked while wet. Ensure that all wares are fully air dried before storing.
0.0
35.
Cases of single use cups to be returned stored on floor in remote storage room. Do not store any single use items on floor.
0.0
36.
Blower unit in walk in freezer not in good repair - leaks condensation ice. Have repaired. Reach in cooler in bar off of main kitchen not in good repair - fails to hold potentially hazardous foods at 45 degrees F or below. Have repaired. Both repairs to be verified by follow up visit on 4/7/11.
0.5
40.
Clean gas plumbing at cook lines.
0.0
45.
Ceiling leaking in main kitchen near dish machine. Repair leak. Do not store any food, utensils, or single use items near leak until repaired. Floors and brick walls not clean behind grills in remote kitchens. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed ribs, apples, sauces and marinades uncovered in the walk in cooler and breaded chicken strips uncovered in the walk in freezer.
1.5
11.
Thorughly clean and sanitize drink nozzles on employee drink machine. Observed large amounts of mold growth on nozzles.
1.5
34.
Store utensils in such a way that the handles are pointing out of the storage container.
0.0
36.
Replace damaged gaskets on 1 door reach in refrigerator in wine cellar and 2 door make table on cookline in main kitchen area.
0.0
46.
Clean all fans and light fixtures. Observed dust build up on fans and light fixtures.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty dishes stored with clean dishes. Clean and sanitize chopper blades and accessories.
3.0
14.
Foods must be cooled from 135F to 70F within 2 hours and to 45F or below within 4 hours. Prime rib in walk in was 43F-60F.
2.0
36.
Large mixing bowls are becoming pitted and there are creases in the bottoms of the bowls.
0.5
43.
Hot water is rewuired in the mens restroom downstairs.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty dishes stored with clean dishes. All day dots and all day dot adhesive must be removed during the wash process. Clean and sanitize saw blade in the meat cutting room.
3.0
21.
Hot water must be at least 140F. Hot water in the 2nd floor kitchen was 130F.
0.0
34.
Store utensils in such a way that the handles are all pointing in the same direction.
1.0
36.
Large mixing bowls are becoming pitted and there are creases in the bottoms of the bowls. Replace damaged gaskets on 2 door make tables(3) on the first and second floor grill areas and prep areas.
0.5
39.
Do not use cups as scoops.
0.0
44.
Keep all dumpster doors and lids closed when not in use.
0.0
45.
Replace ceiling tile in secondary bar(across from dishmachine in main level) where ceiling has leaked. Walls behind cookline in 2nd floor kitchen are not easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty dishes stored with clean dishes. All day dots and all day dot adhesive must be removed during the wash process.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Prime rib in hot holding unit was 110F-160F and stuffed tomatoes under heating element were 109F-120F. Foods that were out of temperature control were reheated to 165F.
2.0
21.
Hot water must be at least 140F. Hot water in the 2nd floor kitchen was 130F.
0.0
34.
Store utensils in such a way that the handles are all pointing in the same direction.
1.0
45.
Replace ceiling tile in secondary bar(across from dishmachine in main level) where ceiling has leaked. Walls behind cookline in 2nd floor kitchen are not easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Numerous spray bottles labelled "quaternary ammonia sanitizer" contained solution that registered as 0ppm quaternary ammonia on test kits. (corrected on site - quaternary ammonia chemical dispensor not used correctly). Ice cream scoops in main kitchen had build-up of mineral deposits on surfaces.
2.5
15.
Clean drinking glasses stored in loft bar in splash zone of handwash sink (need splashgaurd on left edge of handwash sink, or relocate glass storage). Pieces of broken glass present in glass chiller of 2nd level loft bar (clean glasses were stored in this chiller). Multi-use food containers in 2nd floor kitchen were stacked within each other wet.
1.5
24.
Fruit flies present in 1st floor bar.
2.0
29.
Need at least 50fc over all food prep , utensil washing , cooking , ice scooping surfaces.
0.5
General Comments
Walk-in beer/Wine refrigerator has raw wood shelving and damaged/corroded floors (need NSF shelving that is non-absorbant and easy to clean, and a smooth/tight fitting/sealed floor. If this violation is not corrected on next inspection, points will be deducted). In lounge bar: clean glasses that are stored in overhead racks need to be pulled back to approx. half way the length of the tracks (or add sneezegaurds to ends of tracks facing customers) to protect against customer sneeze contamination. Ceilings and backsplash in loft grill and main grill need to be smooth/easily cleanable/non-absorbant.
Multi-use food containers/utensils had food debris/food oils on surfaces after wash-rinse-sanitize-storage. Spray bottle labelled Quaternary Ammonia Sanitizer had a cleaning solution that was not sanitizer in it. 3 ice makers had slime mold and mineral deposits on interior surfaces of upper and lower compartments; Need to remove ice,clean/sanitize,air-dry upper and lower interior compartments. Need to clean can openers, blades and areas behind blade, to remove food debris and metal shavings. Meat debris left on blade guides of bandsaw in meat prep room, after wash/sanitize steps.
2.5
13.
Replace corroded ice cream scoops.
1.5
15.
Allow multi-use food containers to air-dry prior to stacking within each other. Do not store clean utensils/food containers in splash zones of food prep surfaces. Remove broken glass shards from interior of glass chiller in main upper bar.
1.5
28.
Re-grout floor in main dish wash room to level grout lines with floor tiles. Remove dust build-up from ceiling in upper loft kitchen.
0.5
29.
Need at least 50fc over all food prep , utensil washing, cooking, ice scooping surfaces. Need at least 10fc everywhere in facility (restrooms,dining rooms,bar area can be on dimmer switch). Need to clean fans at exit of dishwash machine in main dishwash machine.
0.5
General Comments
In seafood refrigerator: metal shelving brackets are corroded and chalking. Keep ice bins covered/protected when not in immediate use. Adjust (lower over food) sneezeguards over self service cheese stations, to make effective and approved. Add drainplug to outside dumpster. 2 freezers in dry storage room and 2 food processors in main kitchen are not NSF or =. Smooth the welds on drip edges of food prep tables (that have had drip edge added after manufacturing). Ceilings and backsplash in loft grill and main grill need to be smooth/non-absorbant/easily cleanable. Add splashguard to left side of handwash sink in main bar. Need to scrape and paint the fire system water lines (overhead) to prevent peeling paint. Beer/Wine refrigerator (repairs/re-model scheduled) has raw wood shelving,buckled and corroded floor panels.
Maintain potential hazardous food products either hot or cold. Hot being 140F or above. Cold being 45F or below. Chill food products from 140F to 70F within two hours. Then you have another four hours to cool food products from 70F to 45F or below. Use ice chilling stick to cool gray products. Two containers found out of temp. Cross stacks ribs when trying to cool. Do not stack ribs directly on top of one another and stack ribs when trying to cool in smaller stacks. Rapidly reheat food products to 165F when reheating.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean base of utensil bins. Utensils stored in bins which are rarely use cover with plastic wrap or keep bin clean at all times.
1.5
17.
Clean underside of mixer. Clean base of door to seafood walk-in cooler. Wipe shelving throughout walk-in coolers, kitchen and storage area. Clean exterior of utensil storage boxes. Clean between equipment on cook lines. Wipe base of refrigeration units. Repair floor in beer/wine walk-in cooler to NSF standards or replace. Clean chain to hold mixer over large kettle. Clean lip to large kettle. Wipe gaskets on equipment. Clean spray nozzles at dish washing areas. Repair spray nozzle wall brace in upstairs kitchen. Clean door to ice machine. Defrost and clean ice cream freezer.
1.0
28.
Clean floor in seafood walk-in cooler. Tightly secure and seal floor thresholds at entrance to walk-in cooler. Continue to patch and seal holes in walls. Seal base of door threshold at entrance to wine closet in main kitchen. Monitor water damaged ceiling tiles and repair any roof leaks if needed.
LOFT KITCHEN HAS 2 REFRIGERATORS WITH TEMPERATURES OF 50 - 50F. REPAIR ASAP AND RELOCATE ALL POTENTIALLY HAZARDOUS FOODS TO OTHER AREAS, CHICKEN STOCK IN LARGE VAT AT 80F IN REFRIG. COOLED YESTERDAY. COOL IN 4 INCH SHALLOW PANS OR USE COOLING STICK TO CHILL TO <45F BEFORE PLACING IN REFRIG. INSTEAD OF COVERING PRIME RIB RACK IN COOLER (FOR OVERNIGHT) WITH LASTIC BAG. = INVERT SHEET PAN ON TOP AND SEPERATE APART PRODUCT IN HELP CIRCULATE AIR FLOW. PRIME RIB PULLED LAST NIGHT AT 10PM - TODAY AT 11AM AT 60F
2.5
3.
COVER ALL FOOD PRODUCT IN COOLERS WALK-INS, REACH-INS TO PROTECT FROM CONDENSATION, ETC. DISPENCE DRY GOODS WITH APPROVED SCOOP. DO NOT STORE WINE BELOW EXPOSED SEWER LINES.
2.5
5.
KEEP INDICATING THERMOMETERS IN ALL REFRIGERATORS
1.5
7.
LABEL ALL DRY GOODS SUGAR, CAKE FLOUR, ROCK SALT, FLOURS, ETC.
1.0
17.
REPAIR CONDENSATION LEAKS IN WALK-INS, REACHINS, (STANDING WATER PRESENT.) REPLACE WARPED DOOR ON 4 DOOR UNIT. REPAIR LEAK UNTIL VEGGIE SINK. SEE GREGS LIST REPAIR LEAK AT CELERY SINK IN MAIN KITCHEN.
SNEEZE-GUARDS WERE NOT ADJUSTED TO PROPER HEIGHT AT TIME OF INSPECTION. SNEEZE-GUARD TO BE ADDED TO LEFT END OF FOOD DISPLAY ON 2ND FLOOR (CHEESE AND CRACKERS). EXTENSION TO BE ADDED ON FRONT OF SNEEZE-GUARD OVER FOOD BARREL. PLEASE CONTACT ANGELA FOR VISUAL INSPECTION ONCE ACCOMPLISHED. STORE EGGS BELOW RAW VEGETABLES. COVER ALL FOOD PRODUCTS. MOVE WINE FROM UNDERNEATH EXPOSED SEWER LINES DOWNSTAIRS. AVOID THAWING FOOD IN BOTTOM OF SINK THAT IS DIRECTLY PLUMBED.
5.0
7.
LABEL ALL DRY FOODS. SEAL ALL DRY FOODS. ONCE OPENED, PLACE ALL DRY FOODS IN SEALED, LABELED CONTAINERS.
1.0
11.
DISH MACHINE IS NOT REACHING PROPER RINSE TEMPERATURE AT TIME OF INSPECTION TO ADEQUATELY SANITIZE DISHES. CLEAN INTERIOR OF ICE MACHINES. REPLACE CUTTINGBOARDS THAT ARE NO LONGER ABLE TO BE KEPT CLEANED.
2.5
12.
THERMOMETER ON DISHMACHINE WAS READING RINSE TEMPERATURE TO BE 184F TO 198F WHEN IN FACT THE TEMPERATURE WAS MUCH LOWER.
1.5
17.
REPLACE ALL RUSTING SHELVING. CLEAN OR REPLACE REFRIGERATOR GASKETS AS NEEDED. REPLACE MOLDY CAULKING AROUND SINK. REPAIR 2 WALK-IN COOLERS WITH STANDING WATER ON FLOOR.
1.0
28.
REPLACE MOLDY CEILING TILES (MOSTLY UPSTAIRS). CLEAN WALLS AS NEEDED. THE WALLS OF KITCHEN AND OTHER ROOMS USED FOR FOOD PREP AND UTENSIL WASHING MUST BE SMOOTH, WASHABLE AND KEPT CLEAN. REFINISH OR CLEAN AS NEEDED.
