3-501.13; Priority Foundation; Containers of frozen Brunswick stew thawing inside a hot-hold cabinet. TCS foods shall be thawed under refrigeration or under running water below at 70F or below. CDI: Stew moved to stove to rapidly rehear to 165F.
0.5
38.
6-501.111; Core; Few flies observed in kitchen area. Premises shall be maintained free of pests. Continue to treat for flies.
0.0
47.
4-501.11; Core; Gasket is torn and hanging off the door of the two-door refrigerator. Please have gasket repaired or replaced so it doesn't create a gap in the door and allow cold air to escape.
0.5
49.
4-601.11(B) and (C); Core; Minor grease build-up on hood ventilation system above grill station. Ice build-up inside small chest freezer by grill station. Nonfood-contact surfaces shall be maintained clean. CDI: Facility will deep clean before closing for a week.
4-602.11; Core; Can Opener is not clean. If metal fragments are collecting behind the blade, it tends to indicate the blade is dull. Maintain the can opener clean. Can opener was taken to the dish washing area for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Full container of Chicken Salad 51F held in the bottom of the sandwich refrigerator in the cooking area. Maintain chicken salad at 41F and colder. The chicken salad is 39 degrees inside the walk.in cooler. 51 degree Chicken Salad was discarded upon request. . . Potato Salad 45F, Cole Slaw 46F held in the top of the refrigerator in the window. Maintain potato salad and cole slaw at 41F and colder. discussed time holding food in the refrigerator that is not maintained at 41F and colder. Chart has been added to the top of the refrigerators with sticker labels: specifies the food, time, starting temperature & discard time. Chart is not being used. Written procedures are needed explaining how the time holding is to be done including starting temperature (41F); labeling method (wax pencil directly on the refrigerator lid), and that disposal occurs of any remaining food at 4 hours.
1.5
47.
4-501.11; Core; Shelf above the window and woodwork in the kitchen are nicked, not smooth. Consider replacement with NSF metal shelving. Refinish shelves, window sill, etc to be continuous, smooth, cleanable, etc.
0.5
49.
4-601.11(B) and (C); Core; 2^door upright refrigerator has material collected on shelves and inside on the fan covers. Extensive cleaning of the refrigerator is needed.
0.0
55.
6-501.11; Core; Floor is pitting, deteriorating in areas. Ceiling is soiled in the side room with cooking pork and the dish machine. Walkin freezer has ice accumulated at the entrance. Maintain physical facilities clean (and cleanable).
3-501.14; Priority; Pork Barbecue from yesterday is 44 degrees F. Food must cool to 41F. Use thermometer to verify barbecue has cooled to 41F and have employees record the temperature observed on the stem thermometer, before moving from the freezer to the walk-in cooler. We discussed today writing the temperature on each date marking sticker on each individual pan. Refrigeration repair was requested by the operator during today's inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food inside the walk-in cooler is above 41F. Repair is needed. . . Tub of Chili 58F with storage both near the grill and in the bottom of the make-line refrigerator. Pan of Chili 53F & bag of Shredded Cheese 43F in the top of the make-line refrigerator. . . Potato Salad 44 degrees F in the refrigerator in the window. . . Cheese Slices 43F, Cooled Hamburger 42.5F, Hot Dogs 42F, super melt cheese block 42.5F stored in the upright 2-door refrigerator. Repair or replacement of the refrigeration units is needed to assure they maintain food at 41F and colder. Follow-up will be conducted.
3.0
23.
3-501.17; Priority Foundation; Pan of Hot Dogs from a previous day are not date marked. Maintain dates on refrigerated ready-to-eat food, including hot dogs. Date was added today.
1.5
47.
4-501.11; Core; Gaskets on the 2-door upright refrigerator are badly torn, damaged. Door on the left does not close tightly. . Walk-in cooler is holding food above 41F with visible frost accumulated on the compressor. Maintain equipment in good repair.
0.5
49.
4-601.11(B) and (C); Core; Shelves, fan covers inside refrigerator, etc are soiled. Maintain equipment clean.
0.5
55.
6-501.12; Core; Ceiling is soiled. Some attachments are not clean. Maintain physical facilities clean (and cleanable).
2-401.11; Core; Employee beverage stored on shelf above refrigerator uncovered. Store drinks in a separate space from where food is prepared and stored such as a bottom shelf with a cover.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Pan of Hamburgers 54F saved from yesterday are stored in the bottom of the make-line refrigerator that is not holding safe temperature. Cool food rapidly and maintain at 41F and colder. Hamburgers are not usually saved for another day and were discarded. . . Shredded Cheese 50F held in the top of the same make-line refrigerator is 50F. Refrigerator needs repair to hold food at 41F and colder. Use your thermometer to monitor food temperature. Discussed using Time-Holding and limiting storage to four hours (mentioned 6 hours since remains under 70 degrees F) followed by disposal until unit is repaired. Agreed to Discard cheese, lettuce and cut tomatoes at the end of lunch today.
1.5
47.
4-501.11; Core; Metal inside ice machine is deteriorating and creating dust and fragments. Interior deflector panel also needs to be removed for cleaning. Maintain interior of the ice machine clean and cleanable.
0.5
49.
4-601.11(B) and (C); Core; Upper shelves in the kitchen and window service area, walk-in cooler shelves, stored soda bottles and decorations on upper shelves, legs of table and equipment, are not clean. Maintain items and equipment in the kitchen clean.
1.0
55.
6-501.12; Core; Floor inside the walk-in cooler is not clean. Clean areas outside the walk-in cooler also, such as under the file cabinet. Maintain floor and walls in clean and cleanable condition.
3-304.12; Core; Serving Utensils are held in a hot water unit in the window area that has water at only 98 degrees. Serving utensils held in water shall be maintained at 135F and hotter. Discussed temperature requirement today for monitoring and the possibility that the hot holding unit may need to be replaced.
0.5
49.
4-601.11(B) and (C); Core; Can Opener holder mounted to the table is not clean. Remove blue insert for thorough cleaning. Overall, cleanliness throughout the kitchen is excellent.
3-501.16 (A)(2) and (B); Priority; True Make-Line Refrigerator in the cooking area is not holding food at 41F as required: Chili 50.5F, Bag of Shredded Cheese 52F. Use your thermometer to check food temperatures. Maintain food at 41F and colder. We discussed the option to hold food on "time" which requires disposal of food that is held above 41 degrees F within four hours. Owner will clean and work with the refrigerator to get the food temperatures to 41F. Chili was discarded. Cheese was moved to the freezer to cool below 41F.
1.5
41.
3-304.14; Core; Wet Wiping Cloths are stored on the rim of the trash can and on the table near the can opener. Store wiping cloths in sanitizer. Add a sanitizer bucket to the cooking area.
3-403.11; Priority; Stew is being reheated in the holding unit. Stew is 146 degrees F, not stirred. Stew shall be reheated to 165F in two or hours or less. Owner directed employee to reheat on the stove hotter than 165F before putting into the counter-top-holding-unit.
0.0
23.
3-501.17; Priority Foundation; Hot Dogs and Bologna inside the 2-door refrigerator have no labels. Add Date Marking to these foods when the original package is opened. Limit refrigerated shelf-life to a maximum of 7 days, including the day ready-to-eat food is opened or chicken is cooked. Dates were added
1.5
38.
6-501.111; Core; Several house Flies are active inside in the corner where meat is cooked and near window with refrigerator. Effective removal of flies is needed.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed to remove build-up from walk-in cooler door and freezer door handle.
0.0
54.
5-501.116; Core; Inside trash cans are soiled. Cleaning of trash cans is needed. . Outdoor dumpster is heavily soiled inside. Have dumpster replaced with a clean dumpster that has two functioning lids (current lid on the right is damaged, caved in).
0.5
55.
6-501.12; Core; Walls and vents in the cooking area need cleaning to remove unclean build-up. Maintain walls clean.
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; New rule requires written procedure for clean-up of vomit and diarrheal events. see email for procedure that can be used to satisfy the requirement
0.0
23.
3-501.17; Priority Foundation; Ready-to-eat food in the 2-Door upright refrigerator is not Date Marked. Boiled Eggs, Chicken Breasts, Sausage and Hot Dogs lack Date Marking which is required after opening or cooking these foods. Discussed with the owner, added a temporary note to the refrigerator door and dates were added.
1.5
44.
4-901.11; Core; Employee is using a cloth to wipe dry lids and utensils after being cleaned in the dish machine. Teach employee to allow wares to air-dry. Do not cloth dry.
0.5
55.
6-501.12; Core; Continued cleaning and replacement of physical facility components to maintain the kitchen and surrounding areas clean.
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
*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. Upright 2-Door refrigerator is holding food at 45 degrees F. Small refrigerator in the window appears to be holding food above 41F also.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
*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.
NOTE: Observed open spaces between wooden posts between customer seating area and front steam table and plate storage. Steam table and plates must be protected better from customers by putting a shield up, such as plexiglass.
NOTE: Any foods that are sold to the public or other businesses, such as BBQ sauce, BBQ pork, etc., must be properly labeled with name of business, address, net weight, list of ingredients in descending order of predominance, any major food allergens, etc...BBQ pork to be sold in bulk must be marked with the date that it was made and shall be maintained at 41F or less in the restaurant...HANDWASHING REMINDER: Upon entering the kitchen or wait station areas after coming in from outside, hands must be washed before starting work.
HANDWASHING REMINDERS: Hands must be washed after coughing into them, after coming in from outside, after smoking and after handling maintenance items such as brooms and other cleaning items...Verification visit to be made on December 11, 2014 to evaluate completion of Items #21 and #49 on this report. Follow-Up: 12/11/2014
NOTE: Observed cigarette on floor in back storage room, and a strong odor of cigarette smoke was noted. No smoking is allowed anywhere inside restaurant--including in storage rooms. Smoking must take place outdoors only...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Provide a spray or wipe-on sanitizer at 50ppm - 100ppm available chlorine. Sanitizer was less than 50 ppm when tested with chlorine test strips. Sanitizer was made and test to correct strength during inspection.
3.0
17.
Maintain sliced american cheese at 45F or below. Temp was 55F. Manager discarded
2.0
33.
Do not allow areas of scoops or bowls to contact food. Observed hand contact areas of scoop on top of potato salad. Observed hand contact area of bowl touching french fries. Scoops and bowls were removed.
1.0
36.
Repair walk-in freezer unit to not cause ice drippage
1.0
39.
Can opener is not NSF. When can opener is no longer working it must be replaced with an approved NSF can opener.
0.0
40.
Clean wire rackes, stoves, ovens, shelves, deep fryers, hot hold tables, hot hold cabinets and other equipment throughout kitchen and prep area.
1.0
45.
Clean floors, walls and ceilings in kitchen and utensil washing areas.
1.0
46.
Provide 50 ft-candles of light at all food prep surfaces and utensil washing surfaces.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not allow handles to contact sugar, okra or other foods. Observed several food items where the hand contact area of the scoop was contacting the food. Manager corrected scoops in products. Do not store food below ice drippage areas in the walk-in freezer. Observed boxes of food under ice drippage area. Observed ice on top of boxes. Manager relocated food to approved area.
1.5
11.
Provide a spray or wipe-on sanitizer at 50ppm - 100ppm available chlorine. Sanitizer was less than 50 ppm when tested with chlorine test strips. Sanitizer was made and test to correct strength during inspection.
1.5
16.
Maintain baked chicken and mac and cheese at 135F. Both were 115F. Food was discarded.
Store scoops with handles out of the food. Must use scoops with handles. Do not use bowls to scoop food product.
0.5
36.
Repair walk-in freezer unit to not cause ice drippage. Repair bottom shelf of dry storage rack in back room.
0.5
39.
Can opener is not NSF. When can opener is no longer working it must be replaced with an approved NSF can opener.
0.0
40.
Clean wire rackes, stoves, ovens, shelves, deep fryers, hot hold tables, hot hold cabinets and other equipment throughout kitchen and prep area.
1.0
45.
Clean floors, walls and ceilings in kitchen, prep areas and dish washing areas. Repair loose FRP walls and repair or replace missing or damaged baseboard tile.
1.0
46.
Provide 50 ft-candles of light at all food prep surfaces and utensil washing surfaces.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Dishmachine not sanitizing properly; manager called service on machine during inspection; must use 3 comp sink to wash, rinse and sanitize dishes until dishmachine is sanitizing properly.
1.5
23.
Pans of BBQ in walkin cooler covered; keep pans uncovered so cold air will get to product to cool it properly. Recommend putting BBQ in walk-in freezer to help cooling process.
1.0
36.
Gaskets on upright frig on cook`s line are torn and need replacing.
0.5
40.
Clean: gaskets; ovens; shelving; legs on equipment; inside upright cooler of water pooling.
0.5
45.
Clean floor behind fryers and throughout facility; clean ceiling tiles in cook`s area.
0.5
46.
Clean hood filters over fryers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Call Jennifer Edwards at 868-2570 when dishmachine is properly working. Follow-Up: 06/25/2010
Reheating product in warmer; must reheat product rapidly to 165F.
1.5
16.
Link and patty sausage temp below 135F; must hot hold all PHFs at 135F or above; sausage tossed.
2.0
36.
Rescrew stainless steele plate on rt wall to prevent creating a harborage for pests. Gasket on upright frig on cook`s line is torn a little and needs replacing soon.
0.0
40.
Clean: can opener-CDI; hood filters over fryers; flattop.
0.5
45.
Clean ceiling tiles in kitchen area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Minor rearrangment needed in walkin freezer; sausage over hot dogs; be sure to keep foods according to final cook temp; manager rearranged during inspection.
0.0
36.
Rusting shelving in prep cooler and reach in cooler in cook`s area; have shelves replaced. Shelving in back area has exposed wood and need replacing.
1.0
40.
Clean sides of fryers and shelving in cook`s area & dishwash area.
0.5
45.
Clean floors and walls behind cook`s equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Witnessed good handwashing techniques from a couple of employees. Be sure to run dishmachine and make sure sanitizer is flowing through to sanitize dishes; use test strips to make sure.
Boxes of food found on the floor in walk in freezer; owner asked employee to move boxes during inspection. Be sure all food is stored off the floor.
0.0
36.
Shelves in prep cooler need replacing due to rust.
1.0
39.
Wool shelving not approved equipment. Replace with NSF shelving.
1.0
40.
Clean the following: microwave; shelving by grills; between stove top range and flat top; hood; hood filters; fan in back-CDI.
0.5
44.
Dumpster has broken lid; call dumpster company and request lid to be repaired or have dumpster replaced.
0.5
45.
Clean floors behind equipment on cook`s line; clean ceiling tiles with dust on them over cook`s line; clean dust off ceiling tiles over reach in cooler in dishwash area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Jerry is to email Jennifer Edwards dates of when MFUs will be operating.
Raw chicken over cooked meatloaf and cookies in walk in freezer. Be sure to arrange food according to final cook temp order. Mananger rearranged during inspection.
1.5
14.
Baked chicken in reach in cooler in cooling process.
0.0
23.
Proper cooling methods used at time of inspection. Also recommend putting saran wrap loosely on chicken to allow cool air to get to chicken.
0.0
25.
Be sure all thermometers are calibrated daily. One thermometer off 5 degrees.
0.0
34.
Lots of dishes stacked wet. Be sure all dishes are air dried before stacked. Use paper towels to dry as last resort.
1.0
36.
Shelves in prep cooler need replacing due to rust.
0.5
39.
Wool shelving not approved equipment. Replace with NSF shelving.
0.5
40.
Fountain heads have build up on them and need cleaning daily - CDI. Rack next to hand sink needs cleaning.
0.5
45.
Ceiling tile in kitchen area needs replacing. All floors in kitchen and prep areas need a good cleaning especially in hard to reach places.
1.0
49.
Documentation of approved training - 2 point credit awarded.
- 2.5 POINTS - FOOD MUST BE HEATED ON STOVE TO 165 BEFORE PLACED IN HOT HOLDING WELLS (FOUND CHICKEN PASTRY & BRUNSWICK STEW HEATING IN HOT WELL) - KEEP RAW MEAT SEPARATE FROM VEGETABLES .. FOUND PACKAGED PIG SHOULDER TOUCHING BOXES OF CABBAGE.
2.5
13.
- 1.5 POINTS - CUTTING BOARDS WITH DEEP CUTS & CREVICES NEED TO BE REPLACED OR RESURFACED MORE OFTEN.
1.5
14.
- NO POINTS - NOT WRITTEN ON PREVIOUS INSPECTIONS: WOODEN SHELVES ARE NOT APPROVED EQUIPMENT .. WHITE GRILL FREEZER IS NOT NSF
0.0
15.
- 1.5 POINTS - ALLOW PANS TO AIRDRY BEFORE TIGHTLY STACKING .. FOUND PANS STACKED WET ON RACK - KEEP THE ICE MACHINE ICE SCOOP HOLDER CLEAN - DO NOT PLACE UTENSILS IN THE HAND SINK .. FOUND FOOD STRAINER IN HANDSINK
1.5
17.
- 2 POINTS - AREAS THAT NEED DETAIL CLEANING: COOLER DOOR HINGES, CORNERS & SHELVES .. LEGS & CORNERS OF GRILL TABLE .. RACK NEXT TO HANDSINK .. CORNERS & CREVICES OF EQUIPMENT .. UNDERSIDE OF SHELF ABOVE HANDSINK .. UNDERSIDE OF KITCHEN PREP TABLE .. UNDERSIDE OF DRAIN BOARD -- RUSTED SURFACES & EQUIPEMENT ARE NO LONGER IN GOOD REPAIR OR EASILY CLEANABLE
2.0
28.
- 1 POINT - CLEAN THE FLOORS AND WALLS UNDER AND BEHIND EQUIPMENT, IN HARD TO REACH PLACES, IN THE BACK STORE ROOM, IN STORE CLOSET BY DISH MACHINE - REPAIR FLOORS AND WALLS WEHERE NEEDED.
1.0
29.
NO POINTS - NEED AT LEAST 10 FOOT CANDLES OF LIGHT IN BACK STORE ROOM (NOT WRITTEN ON PREVIOUS INSPECTIONS)
0.0
General Comments
PROPER PROCEDURES OBSERVED: THERMOMETERS & STRIPS AVAILALBE ... SANITIZING BUCKETS USED .. PROPER DISH MACHINE SANITIZING STRENGTH .. COOLERS AT PROPER TEMPS .. DINING ROOM TEA PITCHER COVERED -- KEEP LID ON SODA MACHINE ICE BIN TO PROTECT THE ICE.
2.5 POINTS --- SANITIZER IS NOT PUMPING INTO DISH MACHINE...ECOLAB HAS BEEN CALLED...UNTIL MACHINE IS FIXED, USE THE 3 COMPARTMENT SINK TO WASH, RINSE & SANITIZE DISHES IN 50 PPM BLEACH FOR 2 MINUTES.
2.5
15.
1.5 POINTS --- KEEP THE TONG WATER AT 140 DEGREES...CLEAN THE DRAWERS HANGING FROM THE BACK WOODEN SHELF.
1.5
17.
2 POINTS --- AREAS THAT NEED DETAIL CLEANING: BOTTOM OF 2 DOOR KITCHEN COOLER...UNDERSIDE, SIDES, LEGS & FRONT OF GRILL EQUIPMENT & FRYERS...UNDERSIDE OF SHELVES ABOVE HOT HOLDING WELLS IN PLATING AREA...TOP OF DISH MACHINE...INSIDE DISH MACHINE DOOR PANELS...CONTAINERS OF DISH MACHINE CHEMICALS --- RUSTED SURFACES & EQUIPEMENT IS NO LONGER IN GOOD REPAIR OR EASILY CLEANABLE
2.0
23.
1 POINT --- KEEP THE DUMPSTER DOORS & GREASE BIN LID CLOSED...KEEP DUMPSTER AREA FREE OF LITTER.
1.0
28.
1 POINT --- CLEAN THE FLOORS AND WALLS UNDER AND BEHIND EQUIPMENT, IN HARD TO REACH PLACES, IN THE BACK STORE ROOM, IN STORE CLOSET BY DISH MACHINE----REPAIR FLOORS AND WALLS WEHERE NEEDED.
1.0
General Comments
NO POINTS TAKEN: FOOD MUST BE OFF OF THE COOLER FLOOR (EVEN IF THE FOOD IS IN BOXES). DEDUCTIONS FOR FOOD ON THE COOLER FLOOR CAN BE FROM 2.5 TO 5 POINTS. RECOMMEND ADDING SHELVES ON EXISTING RACKS TO CREATE SURFACE AREAS FOR FOOD STORAGE & COOLING ---- PROPER PROCEDURES OBSERVED: OBSERVED GOOD HANDWASHING BY ALL EMPLOYEES...THERMOMETERS & STRIPS AVAILALBE...BBQ COOLED TO 50 DEGREES IN 2 HOURS...SANITIZING BUCKETS USED
KEEP THE TONG WATER AT 140 DEGREES...CLEAN THE KITCHEN KNIFE HOLDER...CLEAN THE DRAWERS HANGING FROM THE BACK WOODEN SHELF...CLEAN THE ICE SCOOP HOLDER NIGHTLY
1.5
16.
KEEP SINGLE SERVICE COVERED IN PLASTIC THAT IS STORED ON THE WINDOW SILL.
1.0
17.
AREAS THAT NEED DETAIL CLEANING: INSIDE OF 2 DOOR KITCHEN COOLER, UNDERSIDE OF SHELVES ABOVE STEAM TABLE, SIDE OF GRILL EQUIPMENT, UNDERSIDE OF SHELVES ABOVE TEA STATION.
1.0
28.
CLEAN THE FLOORS AND WALLS UNDER AND BEHIND EQUIPMENT, IN HARD TO REACH PLACES, IN THE BACK STORE ROOM, IN STORE CLOSET BY DISH MACHINE----REPAIR FLOORS AND WALLS WEHERE NEEDED.
0.5
30.
CLEAN THE FAN GRILLS.
0.5
32.
KEEP BOXES OFF OF THE COOLER FLOOR.
0.5
General Comments
PROPER HOT WATER TEMP...PROPER SANITIZING SOLUTION...PROPER HOT AND COLD FOOD TEMPS...PROPER FOOD STORAGE.
