4-601.11 (A); Priority Foundation; Observed a few utensils and food containers stored as clean with food and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to dish area during inspection.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer with concentrations below 200ppm. Wet wiping cloths shall be kept in approved QA sanitizer with concentration of 200-400ppm. CDI-QA sanitizer in buckets were discarded and remade at appropriate concentrations. Repeat violation; full points taken
1.0
44.
4-901.11; Core; Observed large clear containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of plate warmer/cooler, and bottom cabinet interior of fryers. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
4-601.11 (A); Priority Foundation; Observed a few food containers stored as clean with food and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to dish area during inspection.
0.0
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer with concentrations below 200ppm. Wet wiping cloths shall be kept in approved QA sanitizer with concentration of 200-400ppm. CDI-QA sanitizer in buckets were discarded and remade at appropriate concentrations.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled interior of plate warmer/cooler, bottom interior of fryers and utensil drying rack. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
3-501.15; Priority Foundation; Observed individually prepared salads cooling in reach-in fridge with ambient air temperature of 48F. Cooling shall be accomplished by using one or more of the following methods such as rapid cooling equipment (walk-in cooler/freezer), ice-water bath or other effective method. CDI-Salads were moved to walk-in cooler to cool faster.
0.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer throughout kitchen with concentrations either above 400ppm or below 200ppm. Wet wiping cloths shall be kept in approved QA sanitizer with concentration of 200-400ppm. CDI-QA sanitizer in buckets were discarded and remade at appropriate concentrations.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of plate warmer/cooler, shelving in walk-in cooler and dry storage area, and bottom interior of fryer. Build-up on wine shelving/cage in walk-in cooler. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed slightly soiled flooring in dry storage area and dusty hood ventilation filters. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
4-602.11; Core; Observed slight pink residue on bottom metal shield of ice machine. In enclosed components such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice machine.
0.0
41.
3-304.14; Core; Observed wiping cloths stored quaternary ammonium sanitizer buckets concentration in one was above 400ppm and another below 200ppm. Wet wiping cloths shall be kept in approved QA sanitizer with concentration 200-400ppm. CDI-Fresh QA sanitizer was made for sanitizer buckets.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving of heating rack above prep lines, interior of ice scoop holder, bottom interior of fryer, bottom interior of dessert freezer, and top interior of knife holder. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
4-601.11 (A); Priority Foundation; Observed a few food containers stored as clean with sticker residue stored on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to dish area during inspection.
1.5
16.
4-602.11; Core; Observed slight black residue on top interior of ice machine. In enclosed components such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice machine.
0.0
41.
3-304.14; Core; Observed wiping cloths in two quaternary ammonium (QA) sanitizer filled bucket with concentration below 200ppm. Wet wiping cloths shall be kept in approved QA sanitizer with concentration 200-400ppm. CDI-Fresh QA sanitizer was made for sanitizer buckets.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving of heating rack above prep lines, interior of ice scoop holder, bottom interior of fryers and bottom prep freezer. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Slightly soiled flooring in walk-in freezer and dry storage area. Physical facilities shall be maintained clean. Increase cleaning of floors.
4-601.11 (A); Priority Foundation; Observed a few food containers with food and sticker residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to dish machine during inspection.
0.0
28.
7-204.11 ; Priority; Observed quaternary ammonium concentration in two sanitizer buckets above 400ppm (test strip turned blue). Concentration required for chlorine sanitizer used in facility shall be between 150-400ppm. CDI by discarding liquid from these bottles and making new solution between 150-400ppm.
1.0
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean utensil stored inside soiled storage bin. Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI-Storage bin and utensils were moved to dish machine during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving of heating rack above prep lines, interior of plate warmer and cooler units and interior of ice scoop holder. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
3-501.16 (A)(2) and (B); Priority; Observed breaded chicken in bottom prep cooler with temperature 49F. Observed cooler door will maintain open when other doors on the same unit are slammed close. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained 41F or less for cold holding. CDI-Chicken was moved to walk-in cooler during inspection.
1.5
47.
4-501.11; Core; Observed door on bottom prep cooler that did not completely close may be due to gaskets. Equipment shall be maintained in a state of repair and condition. Replace gaskets.
0.5
49.
4-601.11(B) and (C); Core; Observed some metal containers with burnt parchment paper/aluminum foil stuck on the outer surface. Observed soiled interiors of bottom coolers in bar area, inside bottom freezer next to cookline, and bottom interior of fryer. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
0.5
54.
5-501.113; Core; Observed missing top lids on outside dumpster. Dumpsters must have tight fitting tight-fitting lids or doors if kept outside the food establishment. Call dumpster company to replace lid.
0.0
54.
5-501.115; Core; Observed cardboard, umbrella and small amount of trash around outside both dumpster areas. Outside dumpster area shall be maintained free of unnecessary item. Increase cleaning around dumpster areas.
4-602.11; Core; Observed slight black residue on top interior of ice machine. In enclosed components such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed mac n cheese, cheese and pasta noodles with temperatures above 41F due to constantly opening and closing drawer. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained 41F or less for cold holding. CDI-Mac n cheese and cheese were moved to walk-in cooler and ice was placed on pasta noodles.
1.5
33.
3-501.15; Core; In salad reach-in refrigerator, cooling prepared salads in individual plastic containers with temperature of 45F were stacked on top of each other and tightly covered with lids. When cooling TCS (Time/Temperature Control for Safety) foods, shall be arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. Clean food/beverage containers, pans, dishes shall be stored in self-draining position that allows air drying and shall be kept covered or inverted on clean surfaces. Separate/arrange clean, wet containers/pans and dishes so they air dry completely before stacking.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed clean food containers stored on soiled dish rack and salad bowls stored on soiled shelving. Cleaned equipment and utensils shall be stored in a clean, dry location. Increase cleaning on these surfaces.
0.0
48.
4-302.13; Priority Foundation; There was no temperature measuring device for hot water sanitizing dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-by educating PIC on importance of being able to measure utensil surface temperature.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in dry storage area, interiors of bottom cooler in salad chiller, walk-in cooler vents and bottom interior of reach-in freezers. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
2-102.12 (A); Core; No person in charge with certified food protection manager (CFPM) certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Obtain CFPM certificate.
1.0
10.
5-202.12; Core; Observed hot water at handwashing sink near walk-in cooler with temperature of 66F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Do not allow employees to use handwashing sink until hot water is adjusted to at least 100F.
1.0
10.
5-205.11; Priority Foundation; Observed mixer and other items stored inside handwashing sink in the bar area. A handwashing sink may not be used for purposes other than handwashing. CDI-by removing items from handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cooked noodles and salmon with temperature above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41 or below for cold holding. CDI-by placing items in walk-in cooler to cool.
1.5
23.
3-501.17; Priority Foundation; Observed two containers of cooked pasta prepared previous day not date marked in walk-in cooler. TCS (Time/Temperature Control for Safety)foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI- by date marking foods.
0.0
44.
4-901.11; Core;Observed some clean food containers stacked while wet. Clean food/beverage containers, pans, dishes shall be stored in self-draining position that allows air drying and shall be kept covered or inverted on clean surfaces. Separate/arrange clean, wet containers/pans and dishes so they air dry completely before stacking.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in dry storage area, interiors of bottom cooler in bar area, and bottom interior of reach-in freezers. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
0.5
54.
5-501.113; Core; Observed missing lid on cardboard dumpster. Dumpsters must have tight fitting tight-fitting lids or doors if kept outside the food establishment. Call dumpster company to replace lid.
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
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy with the addition of Nontyphoidal Salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No points deducted new rule(Adoption of 2017 Food Code) and manager was emailed updated employee health policy at the conclusion of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed marinara sauce and artichoke dip on make line with temperatures above 41F (see temperature chart above). There was not enough ice to cover the surface of the containers. Unless actively preparing, cooking, or cooling, or when time is used as the public health control TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-More ice was added to ice-water bath.
1.5
33.
3-501.15; Core; In salad reach-in refrigerator, cooling prepared salads in individual plastic containers with temperature of 53F were stacked on top of each other and tightly covered with lids. When cooling TCS (Time/Temperature Control for Safety) foods, shall be arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. Clean food/beverage containers, pans, dishes shall be stored in self-draining position that allows air drying and shall be kept covered or inverted on clean surfaces. Separate/arrange clean, wet containers/pans and dishes so they air dry completely before stacking.
1.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in dry storage area, interiors of bottom cooler in bar area, liquor bottle holder in bar area with sticky residue and a few food container with sticker residue on surface. Non food contact surface must be maintained clean. Increase cleaning and remove sticker residue on these surfaces.
0.5
53.
6-501.18; Core; Observed soiled undersides of urinal fixtures in men's bathroom. Toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning this area.
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***
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Do not bag and heat seal foods that are not listed in your State approved HACCP plan.
DISCUSSION: To donate ROP sealed bags of sauces or soups, the bags MUST be cut open before they are given to a charitable organization. The contents can be put into zip lock bags if desired...USE OF NEW DATA LOGGER: If a new data logger is being used other than what was originally presented and approved in your HACCP plan, contact NC State DHHS variance committee to see if the new data logger must obtain their approval...Inspection report sent to PIC via email, and EHS verified it was received before leaving facility. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Albert (Lee) Nicholson, CFPM Exp. 9-10-2024...DISCUSSION: HACCP plan/variance - When times/temperatures are taken of soups/sauces, record them in logs immediately--do not wait to record them later. Record cooling times/temperatures every hour, as stated on cooling charts. Ensure all cooling/fire chart times/temperatures are easy to read. Always have up to date data on from data logger for temperature monitoring of walk-in cooler (August and September information was not available)...NOTE: After contaminating hands in any way (such as after handling soiled dishes/utensils, etc.), hands must be washed at handsink before handling clean equipment/utensils...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE ABOUT COOK-CHILL PROCESS AND DOCUMENTATION: Ensure all numbers are easy to read on charts (some temperatures are very hard to read). Put down exact time food temperature is monitored...*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...This report sent via email to PIC during inspection, and PIC stated it was received before EHS left the inspection.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE ABOUT COOK-CHILL PROCESS AND DOCUMENTATION: Ensure all temperatures/numbers are easy to read on charts. Put down exact time food temperature is monitored. During inspection today, observed alfredo base with added roasted mushrooms was at 70F, the bag was sealed and then cooled in the usual ice-water bath. Recipe requires alfredo sauce base to be cold before adding other ingredients. Cold means 41F or less. Ensure alfredo sauce base is 41F or less BEFORE adding other pre-chilled ingredients...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
OTHER TEMPERATURE OBSERVATIONS: Lettuce salad/make line top: 38F; Minestrone soup/steam table wait area: 156-176F; Hot water/3-comp sink faucet: 139F; Pastas/Walk-in cooler: 38-40F; F-cheese marinara/walk-in cooler: 37F; Meatballs/walk-in cooler (thaw): 31-32F; Minestrone soup/soup bain marie: 124-130F (before putting into bags to be sealed)...NOTE: Discuss with workers the correct use of gloves. Once gloves are soiled in any way, they shall be discarded and hands shall be washed before changing tasks or putting on new clean gloves...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Discuss with workers the correct use of gloves. Once gloves are soiled in any way, they shall be discarded and hands shall be washed before changing tasks or putting on new clean gloves...*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 fire chart logs and cooling chart logs, numbers entered must be legible. Consider providing larger chart boxes to larger numbers that are easy to see.
*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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification required for Items #27 and 46 on this report. On June 23, 2017, visit will be made to evaluate completion of these items. Follow-Up: 06/23/2017
Make sure both hand sinks at the bar area are provided with soap, paper towels, and are treated like hand sinks. Keep cups and single-service articles away from both hand sinks in bar area at all times. Even if they aren't used as hand sinks, they were permitted this way and need to be used like they are./Gave operator updated Employee Health Policy 1-B for informational purposes, although Darden Employee Health Policy is in compliance with 2012 NC Food Code./HACCP compliance was much improved today versus previous inspections. HACCP plans, data logger data, HACCP logs are much more organized and more frequently completed, although further work is needed. Improvement is appreciated!
Time As A Public Health Control (TPHC) Guidance document was given to Manager on Duty in case they want to switch portioned kale and parmesan cheese to TPHC. Before implementing these procedures, I recommend contacting Jo Hill at 919-280-3216 to make sure TPHC procedures are in compliance. Additionally, a braille menu was provided to Health Inspector today when she asked to review 'all' of the menus. Since it cannot verified by inspector if braille menu has a correct consumer advisory, it is noted that like all other menus, this one also needs an appropriate consumer advisory for dishes offered undercooked or dishes containing undercooked ingredients. All other menus, even Spanish, had correct consumer advisories.
Be careful not to use the vacuum sealer to package anything except items for cook-chill. Today cheesecake and lemon wedges were observed in vacuum sealed bags. Discontinue this practice./Gave operator updated Employee Health Policy 1-B. (Current Employee Health Policy is on Page 23 of the Team Member Handbook)/The employee conducting cook-chill did not have a thermometer at his station at all. The Health Inspector was told that they had to share thermometers because they didn't have enough. Make sure that there are enough thermometers so that everyone in the kitchen that needs one, has one at all times.
Go to www.wakegov.com/food for updates and information.
There seems to be an overall improvement since the last inspection. Things are cleaner and more attention to details has been made. Very good. The major issue and point deductions are coming from the fact that the walk in freezer, walk in cooler too, is much too small for the amount of food being handled here.
Go to www.wakegov.com/food for food rule updates and important information. The NC Food Code can also be downloaded at http://ehs.ncpublichealth.com/index.htm
Boxes of food and pans of food were stored directly on floor of walk-in freezer, below the shelves [Food must be stored above the floor.]. Waitstation ice bins were uncovered, lids had been removed [Ice bins must be covered when not in immediate use.]. Lemonade was stored in uncovered drink dispenser, in walk-in refrigerator [Stored food must be covered.].
1.5
11.
Food debris, paper labels, masking tape, adhesive residue were left on surfaces of multi-use food storage containers, after wash/rinse/sanitize procedure. Plastic cutting boards had food debris and mold on their surfaces, after wash/sanitize steps. Food debris build-up was on metal strainer that is used from sauce/dressing prep.
3.0
17.
Cooked pastas in prep line refrigerators ranged in temperature from 45-54F at start of inspection. These temperatures were observed just after moving food from walk-in unit to prep line refrigerators. The refrigerators were operating properly. Make the transition from walk-in refrigerator to prep line refrigerators as quick as possible to avoid temperature increase during this set-up time period. The foods had cooled to approved temperatures by end of inspection.
0.0
25.
Some of the refrigerators did not have air temperature thermometers. [All refrigerators must have thermometers.]
0.5
26.
3 packages of dry food were stored in open topped containers , in dry storage room [Once original dry food package is opened, remaining food must be stored in a tightly covered container that is labeled to denote contents.].
0.5
34.
Wet multi-use food containers are stacked tightly within each other and stored on prep tables,under prep tables, and on shelving in dishwash room. Dish wash employee was observed tight stacking multi-use food containers as they exited the utensil wash machine. [After sanitize step, arrange containers so that air flow reaches all surfaces for air drying process. Tight stack only when containers are dry.] Glasses hanging from top rack, in bar, are not protected from customer cough/sneeze [Need to install a shield that protects the glasses, or move glasses away from edge of bar.]. Glasses stored on dining room partitions were not protected from customer sneeze/handling. Bar employee was observed placing clean/sanitized glasses on a drainboard that had black mold on the surfaces. Knife with food debris on it`s blade was stored in same knife holder that was used to store clean knives.
1.0
36.
Ice bucket had broken bottom surface that was cleaning obstacle and possible food contamination hazard.
0.0
39.
A strainer that was made for sauce/dressing prep is not an approved utensil. Various utensils were joined and caulked together to make the strainer. The strainer was not smooth and easily cleanable.
0.0
40.
Mold was on wine bottle cage, in walk-in refrigerator. Mold was on bar`s utensil wash sink drainboard. Food debris, bread, dust/oil build-up was on top of oven. Food debris build-up was on floor, under shelving inside walk-in freezer. Food splash build-up and corrosion was on exterior of lettuce dispenser.
0.5
46.
Work surfaces of ice scooping bins and utensil wash sinks in bar, do not have the minimum light intensity requirement of at least 50 foot candles [Recommendation is to install lighting under edge of bar, above these work surfaces.]
0.5
47.
Bottom shelf , on shelving unit,in walk-in freezer was 3 inches above floor. There is no way to clean the floor under this shelf. Shelves in walk-in freezer must be at least 12 inches above floor, when shelving unit is stationary and not easily movable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: 04/02/2012. Return Visit to verify correction of Violation #10 and #11.
Food debris was left on surfaces of multi-use food containers, after wash/sanitize/storage steps. CDI-Contaminated food containers re-washed.
1.5
17.
5 covered pans of cooked pasta were 50-54F , in walk-in refrigerator. Cut tomatoes and shredded cheese were 55F, in ice bath on prep line. CDI-Foods cooled in ice baths.
2.0
34.
Wet multi-use food containers are stacked tightly within each other and stored on prep tables,under prep tables, and on shelving in dishwash room. [After sanitize step, arrange containers so that air flow reaches all surfaces for air drying process. Tight stack only when containers are dry.] Clean glasses were stored in chiller that had broken glass pieces on interior surfaces, in bar. Glasses hanging from top rack, in bar, are not protected from customer cough/sneeze [Need to install a shield that protects the glasses, or move glasses away from edge of bar.].
1.0
40.
Broken glass, drink spill build-up, dust/debris, were in bar`s glass chiller. Mold growth was on refrigerant line insulated covers, and on back wall, inside walk-in refrigerator. Food debris/oil build-up is on undersides of prep tables. Mold was on 2 door freezer gaskets. Food and debris build-up was on floor of walk-in freezer.
1.0
43.
Hot water was 75F (3 degrees warmer than the cold water supply) at restroom handwash sinks. Increase hot water temperature. Recommended range is 90-110F.
0.0
44.
Both side doors of dumpster were left open [Dumpster doors must be closed when it is not in immediate use.]
0.0
46.
Work surfaces of ice scooping bins and utensil wash sinks in bar, do have the minimum light intensity requirement of at least 50 foot candles [Recommendation is to install lighting under edge of bar, above these work surfaces.]
0.5
47.
Bottom shelf , on 1 shelving unit,in walk-in freezer was directly on floor. There is no way to clean the floor under this shelf. Shelves in walk-in freezer must be at least 12 inches above floor, when shelving unit is stationary and not easily movable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Numerous multi-use food container had food debris and/or adhesive labels on surfaces, after wash and sanitize steps. Some of the stored glasses in bar had mouth prints on rims, after wash/sanitize steps. Food containers exiting the dish machine had food debris left on surfaces due to combination of dish wash employee not pre-rinsing the items and not turning the containers upside down prior to sending through the dish wash machine.
3.0
22.
Walk-in freezer is stocked from floor to ceiling throughout the unit, including aisles. Walk-in freezer can not be entered without removing stored food items from the unit.
0.0
34.
Wet multi-use food containers are stacked tightly within each other [After sanitize step, arrange containers so that air flow reaches all surfaces for air drying process. Tight stack only when containers are dry.] Clean glasses and plates are stored in chillers that have broken glass/ceramic pieces on interior surfaces. Employee purse was stored on clean food pans.
1.0
35.
Employee jackets are stored in contact with packages of napkins and single use paper products.
0.0
36.
Lower door seals are missing from prep refrigerator, allowing food debris to build-up in the open crevices. Lettuce dispenser has rust on exterior surfaces. One of the prep sink faucets does not allow water to flow out at sufficient volume.
0.5
40.
Food debris/mold build-up present in door seal corners of prep refrigerator. Wall mounted shelves above prep surfaces in kitchen, have dust/food debris build-up on surfaces. Floor of walk-in freezer needs to be cleaned, especially under the shelving. Broken glass pieces are in bottom of bar`s glass chiller. Broken plate pieces are in bottom of plate chiller. Bar utensil wash sink and drainboards were not cleaned from previous day`s operation, and have build-up of debris on surfaces. Rolling plastic plate racks have build-up of food/debris on surfaces. Rolling dish machine rack storage carts have build-up of food/debris on surfaces.
1.0
46.
Work surfaces of ice scooping bins and utensil wash sinks in bar, do have the minimum light intensity requirement of at least 50 foot candles [Recommendation is to install lighting under edge of bar, above these work surfaces.]
0.0
47.
Bottom shelves , on 2 shelving units,in walk-in freezer are directly on floor creating a cleaning obstacle.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Return visit to verify improvement on utensil washing, 4/1/11. Follow-Up: 04/01/2011
Found an employee beverage with a lid on the front servers line and another employee beverage without a lid stored above the cook line. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drinks were discarded.
0.0
11.
Found buckets of sanitizer to have a concentration that is too low. Chlorine santizer being used must have a concentration of 50-200ppm. Found a few pans stored with food debris or day dotes left on them. Found the bar soda guns to have build-up on them. Dishmachine appears to not be washing or sanitizing properly. Sanitizing spray bar needs to be cleaned so hot water soaks utensils. Food contact surfaces must be clean and properly sanitized. Will make a follow-up visit on Friday, September 3, 2010 to make sure these critical violations have been corrected.
1.5
16.
Found the 5 cheese marinara sauce to be out of temperature in the rear hot holding unit. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - sauce was reheated.
0.0
17.
Found large amounts of foods in bottom drawer coolers and in ice baths that were out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or colder. CDI - Ice and water were added to ice baths. Food levels were reduced. Ice bags were added to drawer coolers. Ice baths need to be set up properly and be properly maintained to maintain proper temperatures.
2.0
22.
Walk-in freezer is extremely full which makes it difficult to properly store food in a manner to avoid contamination.
0.0
23.
Found noodles in the walk-in cooler that were tightly wrapped in the cooling process(49 degrees F). Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F.
0.0
34.
Found a large amount of utensils that are stored stacked tightly and they are still wet. Utensils must be properly air-dried prior to stacking tightly.
0.5
36.
Bar cooler top is in bad repair making it difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
38.
Dishwasher was not reaching manufacturer`s temperature(160 degrees F) during the wash cycle. It is only reaching 140 degrees F. Warewashing facilities must meet manufacturer`s standards.
0.5
40.
Need to clean the following surfaces: tables around the servers` station soda machines; bar soda gun holders. Non-food contact surfaces must be kept clean.
0.0
43.
Be sure that handsinks are not blocked and fix the paper towel dispenser that is not working.
0.0
45.
Clean the floors under the rear ice machines.
0.0
46.
Replace burned out lights in the dry storage room. Light bulb in the freezer needs to be properly shielded or shatterproof.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 09/03/2010
Found beef steaks(final cook 130 degrees F) stored below fish(final cook 140 degrees F) in the walk-in cooler and the reach-in cooler. Food must be stored in a manner to avoid contamination. CDI - foods were rearranged during the inspection.
0.0
11.
Found 2 scoops and a pizza cutter to be stored dirty near the dishmachine. Food contatt surfaces must be kept clean. CDI - items were taken to be washed.
0.0
22.
Walk-in freezer is extremely full which makes it difficult to properly store food in a manner to avoid contamination.
0.0
26.
Found open bags of dry foods that did not have a tight seal and were not labeled. Once dry foods are opened they must be labeled and have a tight fitting lid.
0.5
33.
Found an in-use knife stored in a rack that was not clean. Found bar soda gun stored in a holder that was not clean. In-use utensils must be stored on a clean dry surface, in the food product itself with the handle extending outwards, or in a hot water bath of 135 degrees F or warmer.
0.5
36.
Found the caulk around the ice bins to not be easily cleanable. Found knife rack on the cook line to not be easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
38.
Dishwasher was not reaching manufacturer`s temperature during the wash cycle. Warewashing facilities must meet manufacturer`s standards.
0.5
40.
Found the following surfaces to be soiled: caulk around ice bins; water catch basin drain in the bar; door to salad holder; clean dish side of dishmachine drainboard; bar soda gun holders; knife rack on the cook line;
0.5
46.
Replace burned out lights in the dish area and in the dry storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Will make a follow-up visit to make sure dishwasher is sanitizing correctly on Thursday, February 11, 2010. Follow-Up: 02/11/2010
Found employee beverages with lids. One above a food prep surface on back line and two in the storage room above single-service items. Be sure employee beverages have a lid and are stored in areas that will not contaminate food or food contact surfaces. CDI - drinks were discarded or moved.
0.0
5.
Handwashing sink was observed blocked and unable to use without moving a bucket of water. Other handsink soap dispenser was not working properly. CDI - Bucket was removed from the handsink during inspection.
0.0
10.
Observed a pan of food on the floor in the walk-in freezer. Be sure food is not stored on the floor. Ice bins at the servers stations do not have lids to cover when not in use. Food must be covered when not in use. Found cooked chicken below raw pork in the walk-in freezer. Foods must be stored in a manner to avoid contamination. Will make a critical violation follow-up visit on Friday, August 21, 2009 to make sure the violation has been corrected.
1.5
11.
Ice machine had a small amount of mold build-up on it. Be sure to clean day dots completely off utensils during the wash cycle. Food contact surfaces must be kept clean. CDI - items were cleaned during the inspection.
0.0
17.
Found shredded cheese in an ice bath, sliced tomatoes in an ice well, and milk in the right side server station cooler that were out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. Common issue is too much product in the pan and the pans are not far enough down in the ice. CDI- Added more ice and used less product per ice bath to cool the foods down.
2.0
22.
Walk-in freezer is extremely full which makes it difficult to properly store food in a manner to avoid contamination.
0.0
33.
Found stirring wisks stored in a bucket of sanitizer water. In-use utensils must be stored on a clean dry surface, in the food product itself with the handle extending outwards, or in a hot water bath of 135 degrees F or warmer.
0.5
34.
Observed utensils(pans) stacked tightly in the dishwashing area that were still wet. Utensils must be properly air-dried prior to stacking tightly.
0.5
36.
Found drawer cooler gasket and server cooler gasket to be torn. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Replace burned out light bulb in the back prep area. Follow-Up: 08/21/2009
Handwash sink in kitchen observed blocked by towel bucket. Keep all handsinks fully accessible to facilitate proper handwashing.
0.0
10.
Pan of packaged seafood portions observed stored on floor in walk in freezer. Protect foods from contamination. Foods shall not be stored on the floor. Food in several drawer coolers observed to be overfilled in pans to allow food to contact drawer cooler body above food. Store foods in contact with only washed, rinsed, sanitized surfaces.
1.5
17.
Employees observed to be portioning large quantities of raw shrimp with no active temperature control. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above except during necessary periods of preparation. Strongly recommend that pans of potentially hazardous foods be kept on ice during preparation/portioning if working with large quantities.
0.0
33.
In use utensils observed stored between pieces of equipment on prep line. Utensils shall be stored on clean surface. Do not store utensils between pieces of equipment as these surfaces are not cleanable. Spatula for lasagna observed stored with handle in contact with food. When utensils are stored in food, store so that handles extend from food to prevent contamination of foods.
0.5
34.
Utensils observed to be stacked tightly while still wet on shelving above dish area. Ensure that wares are fully air dried prior to stacking/storage. Clean wares observed to be stored hanging low over three compartment sink also used for thawing of shrimp. Store wares to prevent contamination. Utensils should be stored outside of splash range of three compartment and handwash sinks - recommend at least 18 inches.
0.5
40.
Shelving in dry storage area and walk in cooler, undersides of shelving above expo area observed not clean. Maintain non-food contact surfaces clean.
0.5
43.
First three handwash sinks examined observed to have no disposable towels available or be not working. Ensure that all handwash sinks have soap and disposable towels available.
1.0
47.
Back corner shelf in walk in cooler observed to be very slightly elevated above the floor. Reminder: all shelving in rooms where food is stored shall be at least 12 inches above the floor (6 inches if easily movable) to facilitate proper floor cleaning and pest surveillance.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature, shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No violations involving cut tomatoes observed during this inspection. Reminder: Wash, rinse, and sanitize all utensils in detached storage room prior to bringing into service.
CLEAN PANS THOROUGHLY. REMOVE ALL FOOD DEBRIS AND ADHESIVES. (COS)
2.5
15.
AIR DRY CONTAINERS BEFORE STACKING.
1.5
17.
CLEAN WIRE CAGE IN WALK-IN COOLER.
1.0
28.
REPAIR FLOORS/WALLS TO FACILITATE CLEANING. OBSERVED DOOR FRAME OF DRY STORAGE ROOM IS CORRODED AT THE BOTTOM. REPLACE DOOR FRAME OBSERVED MISSING TILE NEAR EMPLOYEES TOILET FACILITIES AND CORNER TRIM MISSING ON WALL.
DO NOT STORE STEAK, SHRIMP AND OTHER FOODS ON THE FLOOR IN THE WALK-IN COOLER.
2.5
11.
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED FOOD DEBRIS AND GREASE ON PANS; HEAVILY SOILED CUTTING BOARDS, SLICERS, CHOPPERS
2.5
15.
PROPERLY STORE CLEAN UTENSILS AND EQUIPMENT TO PREVENT CONTAMINATION, AS REQUIRED BY THE RULES. OBSERVED; PANS STACKED IN SOILED STORAGE CONTAINERS; CERAMIC BOATS STORED UNDERNEATH PREPARATION TABLE, BOATS HAD WATER IN THEM. AIR-DRY ALL UTENSILS BEFORE TIGHT STACKING TO PREVENT GROWTH OF BACTERIA AND MOLD. DO NOT STORE CLEAN ICE PAN BEHIND EQUIPMENT ON FRONT LINE.
1.5
17.
CLEAN BEHIND LID OF ICE MACHINE. REMOVE PLASTIC ON SIDE OF ICE MACHINE. CLEAN PLATE CART. CLEAN UNDERSIDE OF DRAINBOARDS AT DISHMACHINE INCLUDING PIPES. REMOVE CLOTH STRAP ON DRAIN PIPE UNDER DRAINBOARD. REPAIR SUPPORT BRACE UNDER GLASS RACK ABOVE DRAIN BOARD. CLEAN SHELF ABOVE CLEAN DRAINBOARD. REPLACE DAMAGED GASKETS ON COOLER IN WAITSTATION AND ON OTHER COOLERS AS NEEDED. CLEAN SUPPORT BRACKET UNDER BREAD WARMER. CLEAN WIRE CAGE IN WALK-IN COOLER AND REPLACE RUSTY WIRE SHELVES WITH PEELING COATING. REPLACE WINE COOLER IN WAITSTATION. COOLER IS NOT CLEAN AND BOTTOM AND SHELVES ARE RUSTY. CLEAN TOP OF DISHMACHINE. REMOVE TAPE ON TONGS. CLEAN INSIDE THE PASTA ICE BATH COOLER.
1.0
28.
CLEAN FLOORS IN WALK-IN FREEZER. RE-GROUT FLOOR AT ICE MACHINE.
0.5
34.
DO NOT STORE DIRTY PLASTIC APRONS NEXT TO CLEAN PLATES ON STORAGE RACK AND ON TOP OF CLEAN PLATES ON PLATE CART.
DISHWASHER HANDLING UNCLEAN AND CLEAN UTENSILS. REMOVE TAPE AND ADHESIVE ON PANS. DISHES/UTENSILS NOT 160F AT PLATE LEVEL AS PER THERMOLABEL.
2.5
15.
AIR DRY PANS.
1.5
17.
REPAIR BAG SEALER & ICE BIN USED FOR RAPID COOLING.
1.0
28.
REPAIR HOLES IN WALL, WALL TRIM AT DIR STORAGE ROOM, CLEAN WALLS BEHIND DISHMACHINE AREA & BEHIND PREP TABLES ON PREP LINE. REPAIR DOOR FRAME AT DRY STORAGE.
