2-102.12 (A); Core; No certified food protection manager present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
10.
6-301.12; Priority Foundation; In back kitchen, paper towel dispenser at handwashing sink not working and no other towels provided at the sink. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added to sink during inspection. Repair/replace the paper towel dispenser before your next inspection.
0.0
16.
4-602.11; Core; Ice machine with microbial film buildup along inner walls, arm and ice chute. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
1.5
38.
6-501.111; Core; A few live flies observed in the front kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
40.
2-303.11; Core; Multiple food employees observed wearing bracelets while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets in both front and back kitchens, measured at 10-25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
0.5
47.
4-501.11; Core; Three lights out over cook area in front kitchen. Paper towel dispenser in rear kitchen not working. EQUIPMENT shall be maintained in a state of good repair and condition. Repair these items.
0.0
53.
6-501.18; Core; In mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
2-102.12 (A); Core; No certified food protection manager present during inspection. The PIC's ServeSafe is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
56.
6-501.14; Core; Two ceiling vents are dusty in the prep area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
2-102.12 (A); Core; No CFPM present during inspection. The PIC's ServeSafe is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
28.
7-102.11; Priority Foundation; Pinesol, Windex and degreaser are unlabeled in spray bottles. Working containers for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
2-102.12 (A); Core; No CFPM present during inspection. The PIC's ServeSafe is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- manger is working on getting a testing date to renew ServeSafe certificate.
1.0
18.
3-401.11; Priority; Observed scallops coming out of the fryer with a final cook temperature of only 99F- 108F. Fish shall be cooked to a final cook temperature of at least 145F. CDI- scallops sent back to the fryer to continue cooking.
2-102.12 (A); Core; PICs certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
2-102.12 (A); Core; PICs certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Small containers of slaw inside display unit 49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Slaw discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
2-102.12 (A); Core; PICs certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
5.
2-501.11; Priority Foundation; No clean up plan. 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: Plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue and food debris on plastic containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
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 face covering when out interacting to reduce community spread of COVID-19.
Inspection led by Inspector Elizabeth Jackson. REHS Daryl Beasley will return within 10 days to verify cold holding temperatures and cooling methods. Follow-Up: 11/06/2020
*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.
*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.
Inspector contact info: Maria Powell 919-675-5603. 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.
Corrected any handwashing techniques during inspection.
0.0
10.
Lemons for tea not covered in dining area; be sure to protect food at all times.
1.5
11.
Minor build up in one tea nozzle; be sure to clean regularly to prevent build up.
0.0
36.
French fry baskets were broken and need replacing. Container holding breading was broken and needs replacing; manager replaced both during inspection.
0.5
39.
Single service cup used as a scoop in breading product; be sure to use approved scoop with handle extending out of product.
0.0
40.
Clean: faucet at 3 comp sink; surface rust off shelf over handwash sink in back prep area; salamander; noted improvement on fryers; continue efforts on keeping build up off fryers.
0.5
46.
Clean air vents and ceiling tiles around air vents in kitchen area of dust build up. Clean hood over salamander.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Handwash sink blocked in main cooking area; be sure not to block handwash sink to promote handwashing.
1.5
40.
Clean: build up on & inbetween fryers; rack and top of salamander; dunage rack underneath salamander.
0.5
43.
Repair small spots on wall behind toilet in women's restroom. Recaulk sink in women's restroom.
0.0
45.
Clean floors underneath fryers of grease build up.
0.5
46.
Clean hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure employees do not touch ready to eat foods with bare hands; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses. Remember to change gloves frequently and wash hands before putting on new gloves.
Two thermometers in walkin cooler broken and not registering correctly; one other thermometer working properly; be sure to have properly working equipment.
0.0
34.
Be sure dishes are air dried before stacking.
0.5
36.
Repair rusting shelves in the dry storage. Recaulk prep table to wall.
0.5
40.
Clean: build up on & inbetween fryers; rack and top of salamander; dunage rack underneath salamander.
0.5
43.
Refinish women`s restroom wall to be smooth and easily cleanable. Caulk around sink is old and cracking; resecure sink and recaulk.
1.0
45.
Clean floors underneath fryers of grease build up.
0.5
46.
Replace burned out lights underneath hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Repair damaged door handles on the coolers. Repair rusting shelves in the dry storage.
0.5
39.
Soups cannot be reheated in the steam unit. Must be quickly reheated in equipment designed for reheating. Freezer is approved for packaged products only, not to be worked out of.
0.5
43.
Find a new place to store the oil filter, it invariably ends up in front of the handwash station, which lessens the accessibility of the handwash station.
0.0
45.
All floors, walls and ceilings are required to be smooth, nonporous and easily cleanable. Repair as needed.
1.0
49.
Documentation of approved training - 2 point credit awarded. tzitzi s mateo 2/21/08 ebrahim y coovadia 1/29/08
Crawfish in the two door cooler was at 52F (had been traded out from line) and slaw was at 46-47F in the walk in cooler. Rotate items into the coolers when they get to 45F and do not let them above 45F. Keep containers completely submerged in ice water and that should hold proper temps. Limit the amount of time that the walk in door is left open for extra cleaning. Monitor temps and when they are getting to 45F take a break and let the temp recover. CDI.
2.0
19.
Do not use chemicals that say "for home/residential use only" etc on the label.
0.0
45.
All floors, walls and ceilings are required to be smooth, nonporous and easily cleanable. Fill gap between frp and wall above the seafood prep table. Repair floor at floor drain in prep area. Repair throughout kitchen and prep area as needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all employee beverages stored below food prep and storage surfaces. Bottle of water on prep table in prep area. Also, recommend using cups with lid and straw instead of bottled beverages.
1.5
17.
TRUE coolers are not maintaining food temperatures of 45 or below at all times. Have theremostats adjusted down to ensure food temperatures are being held even during the busiest times when the doors are frequently opened.
0.0
44.
Have missing dumpster plug replaced.
0.0
45.
All floors, walls and ceilings are required to be smooth, nonporous and easily cleanable. Fill gap between frp and wall above the seafood prep table. Repair floor at floor drain in prep area. Repair throughout kitchen and prep area as needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Containers with flour and grease build up. Thoroughly clean and sanitize all containers after use. Do not store containrs soiled.
1.5
28.
no points - continue working on flies, a few flies in facility but much improvement from last inspection.
0.0
34.
Completely air-dry all utensils before stacking.
0.5
36.
No points - repair handle to 2 door refrigerator, sink in prep room (must be smooth and easily cleanable).
0.0
40.
Clean: hood, fryers, electrical outlets, shelves, rolled edges to prep tables and counters
0.5
General Comments
Discussed today: many bottles of windex observed in facility. All food contact surfaces must be washed, rinsed then sanitized. After windex is used on a food contact surface it must be washed off surface.
~no points taken~ discard broken utensils/containers that are broken and no longer easily cleanable.
0.0
15.
Dirty dishes stored at broiler table, do not store dirty utensils where they can contaminate clean utensils or equipment.
1.5
17.
Clean underneath prep tables, timer used at broiled, electrical cords and outlets above prep tables. Clean entire fryer area, includding floors each day. Repair hole in middle vat at 3-compartment sink. Use NSF certified welder, repair must be smooth and easily cleanable.
1.0
24.
Flies present in facility, eliminate presence. Suggestion: call pest management company, keep lids on trash cans (leave small one with out lid at handsink), keep all food on ice covered when not in use, add more fly lights (away from food prep, food storage and clean utensil areas), fly fans.
2.0
General Comments
Do not wrap cutting board in plastic wrap, clean and sanitize board before and after each use. *****Complaint received 7/25/07, customer purchased large combo of clams and flounder on 7/20. Husband was sick Friday night and wife was sick Saturday, neither went to the doctor, no confirmed food borne illness. Today temperature of flounder and clams ok, items stored properly. Remind employees that customers can see entire kitchen, wash hands frequently, check final cook temperatures frequently.
Sanitizer too weak in 3-compartment sink, dishes being washed. Provide sanitizer at 200ppm Quat or 50-100ppm Chlorine. Suggestions: empty sink more frequently, check sanitizer EACH time sink is filled, be sure the water is at the right level for the tablets. Mark line where water should go on ice of sanitizing sink so sanitizer is properly mixed each time.
2.5
15.
Completely air-dry all utensils before stacking to prevent microbial growth. Multiple containers stacked on drain board at 3-compartment sink. Observed employee carring containers to prep room stacked on his arm touching his head/neck/shoulder. Use cart so utensils are not contamintated while carring them to the back.
1.5
General Comments
17. replace rusting racks, clean all around fryers. Do not use untreated/unsealed wood in walk-in
