3-501.15; Priority Foundation; Tomatoes, kimchi, and cabbage were cooling in a large, deep container with lid tightly secured. Kimchi was cooling in salad reach in cooler that was incapable of maintaining food at 41F or less. Cooling shall be accomplisehd by separating the food into smaller or thinner portions, loosely covered/uncovered, and using rapid cooling equipment. CDI: Lids were removed, food was portioned into multiple containers, and kimchi moved to walk in cooler.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Observed two TCS foods (one in 4-doore reach-in and the other in tall reach-in cooler) that were above 41F and were prepped yesterday, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or less. CDI - PIC voluntarily discarded out of temperature foods.
3-501.15; Priority Foundation; Sliced tomatoes that were recently prepared hold at 46F. Employee prepared them and put straight in display cooler. Display cooler in is not designed to cool foods rapidly. After preparing sliced tomatoes, put in walk in cooler to reach 41F. After reaching 41F, then place in display cooler. CDI - Employee moved sliced tomatoes to walk-in cooler.
0.0
47.
4-501.11; Core; Observed that hot holding cabinet door did not close properly because of damaged gasket. Equipment shall be maintained in a state of good repair. CDI - repaired during inspection.
0.5
55.
6-501.12; Core; Vents covers in catering and produce walk-in coolers had accumulation of dust/residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the covers.
4-903.11(A), (B) and (D); Core; Observed several dishes in dish room that were stack together while still wet inside. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
4-601.11 (A); Priority Foundation; Observed stickers and sticker residue on the dishes in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes with stickers and residue moved for rewashing in 3-comp sink.
1.5
16.
4-602.11; Core; Observed small amount of pink residue inside of one of ice machines. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the machine more frequently.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several dishes in clean dishes area (dish room/ catering room) that were stack together while still wet inside. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
55.
6-501.11; Core; Observed that faucet at handwashing sink neat mop sink was leaking. Physical facilities shall be maintained in good repair. Repair the faucet.
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
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in reach-in cooler 2 were out of temperature, above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or less. CDI - PIC voluntarily discarded out of temperature foods.
1.5
45.
4-903.11(A) and (C); Core; Found a box of single service trays that was stored on the floor in the dry storage. Cleaned equipment and utensils, and single-service/use articles shall be stored at least 6 inches above the floor. CDI - PIC moved the box on the table.
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; 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
6-301.12; Priority Foundation; No paper towels were located in hand sink in middle. Each hand sink shall be provided with individual, disposable towels. Towels were provided. CDI.
1.0
47.
4-501.11; Core; Wire shelving was rusty in reach in cooler. Equipment shall be maintained in a state of good repair. Shelving was voluntarily thrown away.
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
*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. -The hood above char-grilled station seems to not be working properly. Please have the hood looked at.
*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* 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. Significant improvement of cleaning of the physical facility. Some cleaning is still needed under 3-comp sink (wall & base tiles). Please adjust any refrigeration units to allow foods to stay at 41F or less. Follow-Up: 01/10/2019
*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. Establishment needs to get all refrigeration units to at least 41F before 2019. -Verification is required on 10/18/2018 for date marking. Follow-Up: 10/25/2018
*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. Follow-Up: 05/15/2018
*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.
Establishment has posted allergen information at grab and go case, as suggested at last inspection. Thank you! ... Chefs table is set up in servery area, but is not in use. As set up, chefs table would be in violation for lack of food shields. Please use food shields such as portable sneezeguards when setting up any food display or preparation outside of your regular, properly shielded, preparation areas. ... Follow-Up: 08/29/2015
PIC Tim Clabby is working on investigating what equipment needs backflow prevention and working with facilities staff to have corrected. Please try to have in place by next inspection. Remember that this includes all equipment that is a point of use of water, such as soda and coffee machines, steamers, wash hoses on tilt skillets, or any other water-using equipment. No outside vendors present at time of inspection. PIC states that sushi vendor sets up at ice pan on salad bar area. This is at the very edge of acceptable distance from a handwash sink. If sushi employees cannot wash hands consistently or if there are any obstructions between sushi station and handwash sink during operation, sushi vendor should be relocated to a location closer to handwash sink. Follow-Up: 08/20/2014
Numerous packaged items offered without adequate labeling. Packaged foods offered for customer self-selection must be labeled with, at a minimum: name of the product, quantity, ingredients, name and location of packer, source of major food allergens. Additional information may be required if health claims are made. Follow-Up: 02/14/2014
Single use Gloves are stored on food preparation tables, etc. Recommend storing gloves near the handwashing sinks, since handwashing is reqired before putting on gloves.
Dishmachine is not sanitizing, even with multiple runs. Recommend thermolabels on thick plates and monitoring of the gauges to assure that it is functioning properly. Repair/maintenance needed.
1.5
23.
Meatballs 107'F, stored in a plastic container 6 inches deep, tightly wrapped in plastic. Rapid cooling methods needed. Spread out onto a sheet pan, leave uncovered or only loosely covered in the walk-in cooler.
1.0
36.
Cuttingboard with dark cuts needs thorough cleaning or replacement to eliminate dark/uncleanable areas.
0.5
38.
Thermolabels, maximum registering thermometer, monitoring of final rinse gauge, etc needed to verify dishmachine is operating properly, within specs of manufacturer.
Dishmachine is not functioning properly.
0.5
40.
Shelves, areas for spices, etc in preparation areas are not being maintained clean.
0.5
43.
Handwashing sinks need adjustment, repair or replacement. Primary handwashing sink supplied excessively hot water (>120'F), then eventually tempered itself. Initially sink was very difficult to use. Some sink have excessive water pressure (that cause the user to have wet pants and shoes). Water pressure at the dishwashing area sink is very weak. This sink was also observed to be dry, indicating lack of use. Hands need to be washed after handling dirty dishes before handling the clean utensils. . .
Another handwashing sink stays on/supplies water for only one to two seconds at a time.
Some soap dispensers do not work properly and need replacement. . .
Do not store a cart in front of the handwashing sink.
2.0
46.
Ceiling Vents are dusty & moldy. They are not being maintained clean. Food preparation areas need to remain clean. Do not allow dust to collect on the ceiling vents in the kitchen.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The 1st 2 rows of food preparation area (on the left as view the kitchen) shall be for Ready-to-eat Foods: vegetables, deli meats, COOKED chicken, cheese, cookies. No raw chicken in these areas. The food preparation sink that is here has 2-compartments, but is only one sink.
Employee that is handling raw meat removes his gloves but does not wash his hands before regloving and handling ready-to-eat food. Handwashing is needed after handling the raw hamburgers.
2.0
10.
Keep serving tong handles off of the food at the salad bar to minimize contamination from customer hands.
0.0
11.
Glue and labels remain on many food covers and containers. Remove these during the cleaning process. .
Dishmachine took many runs for sanitizing temperatures to be reached. On the 4th consecutive run, the rinse gauge reached 180 degrees, and still the thermolabel on the plate did not change. After the 4th run, the final rinse gauge indicated a drop in water temperature (172`F on the 5th run). Several runs later, the dishmachine is sanitizing (as measured by change in the thermolabel). Management needs a system to verify sanitization of utensils. Dishmachine may need an increase in final rinse temperature, or the duration of the cycle. .
Sanitizer in the 1st spray bottle checked exceeds 400 ppm quat. Provide sanitizer at 200 to 300 ppm quat, do not exceed 400 ppm. . . Sanitizer in the 3rd compartment of the sink is weak, less than 200 ppm. Have Eco-Lab adjust concentration. .
Employee used a knife to open the package of raw ground beef, then stored the contaminated knife on the cuttingboard that is used for prepared sandwiches, wraps, leaving pieces of raw meat visible. Keep pans of raw meat and raw chicken off of the cuttingboards used for ready-to-eat foods as well as the contaminated knife. Clean & sanitized replacement cuttingboard needs to be available. Do not use a food contact surface that has been cross-contaminated.
1.5
17.
Veggie Burgers 59`F to 61`F, Garden Burgers 58`F held in the glass display refrigerator over night. This unit is not holding food cold inside that is stored on shelves. Food temperature checks needed. Maintain at or below 45`F, recommended below 41`F.
2.0
34.
Pans are stacked wet. Allow pans to air-dry before stacking together.
0.5
36.
Glass Display Refrigerator actively in use in the breakfast cooking area is not holding food cold inside, stored on top shelves. Repair.
Replace soft, spongy, absorbent, moldy pieces under ice machines.
0.5
38.
Sanitizer test strips need to be used to verify concentration in 3rd compartment of the sink (weak today).
Thermolabels, maximum registering thermometer, monitoring of final rinse gauge, etc needed to verify dishmachine is operating properly, within specs of manufacturer.
0.5
40.
Shelving inside of the walk-in coolers need cleaning.
CresCor needs cleaning.
Mold present under ice machines. Replace soft, spongy pieces that are not cleanable.
0.5
43.
Handwashing sinks may need adjusting. At one point, the water supplied was excessively hot, and eventually tempered itself. Water pressure is both strong and weak at diffent handwashing sinks.
0.0
46.
Ceiling vents and surrounding area need cleaning. Keep free of accumulated dust. .
Replace burnt out light bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Catering walk-in cooler with the new compressor is holding food at 44'F. Recommended temperature of food in the walk-in is below 41'F, ideally 35'F to 38'F.
Several employee bottles of water are stored on food preparation tables, even with food being prepared. Store drinks and personal items (keys) in designated areas, BELOW food preparation areas, clean utensils, and food.
0.0
11.
Glue from labels remains on many plastic containers, lids. Remove during the cleaning process.
Clean & sanitize inside food preparation sinks.
Knives (and magnet) in pizza area are stored unclean.
Can Openers need cleaning.
Inside of the ice machines need cleaning.
1.5
16.
Chicken Wings are not staying hot enough. Recently cooked wings in hot holding cabinet are 124'F. Under the heat lamp for customer self-service they are only 98'F. Verify that they are being adequately cooked to at least 165'F throughout. Maintain above 135'F until served to the customer. Chicken wings were reheated.
0.0
17.
Catering Walk-in Cooler is not holding food cold. Vegetable Lasagna 48F (cooked & cooled 4 days ago), Melon 50`F, Butter 57`F, Vegetable Soup 47`F (from 3 days ago), Chili 47`F, Rice 49`F (cooked yesterday), Raw Chicken 52`F and Cooked Chicken Breasts 47`F & 48`F. Maintain at or below 45F, recommended below 41F.
4.0
23.
Hot Refried Beans are stored in a deep plastic 22 qt bucket and partially covered. In one hour, the temperature only dropped 5 degrees 4 inches below the surface, while being stored in the freezer. To effectively cool these, transfer to shallow, metal pans (or use frozen chill wands). Monitor the temperature during cooling. Cool quickly, to below 70`F in 2 hours, and from 70`F to 45`F in 4 hours or less. Designate storage space in the freezer for storing food that is cooling.
1.0
38.
Utensil washing sink needs cleaning.
0.0
40.
Remove mold from glass display refrigerators and refrigerated drawer units.
CresCor warmer needs cleaning.
0.5
43.
One Handwashing sink cannot be used: the water supplied to it is 140 degrees F. Repair needed.
Replace the broken soap dispenser at the handwashing sink near the 3-compartment sink.
1.0
46.
Ceiling vents and surrounding area need cleaning. Keep free of accumulated dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw Ground Beef (uncovered, unwrapped) is stored above packaged salads in the display cooler. Store the salads and cooked food above raw meat. Raw meats shall be stored to not contaminate ready to eat foods and raw meats with higher cooking temperatures shall not be stored to contaminate raw meats with lower cooking temperatures. CDI.
0.0
11.
Cuttingboards across the cooking and serving lines and on the pizza make-line refrigerator are not clean.
1.5
17.
Catering Walk-in Cooler is not holding food cold. Food is holding at 49F. Maintain below 45F, recommended below 41F.
2.0
36.
Catering Walk-in Cooler is not working properly. Repair needed; work order placed.
Repair leaking food prep sink.
Fruit display freezer is not holding fruit cold, 58F.
0.5
39.
Countertop grilling machine not approved - no NSF or equivalent certification and designed for household use. All equipment shall be NSF (or equivalent) approved.
0.0
40.
Equipment, refrigerators need thorough cleaning. Plexi-glass display refrigerator has black build-up.
Compressor and ceiling in the produce walk-in cooler need thorough cleaning. shelving inside walk-in coolers need cleaning.
Black Coil on heat lamps and white lamps are not clean.
0.5
46.
Ceiling vents and surrounding area need cleaning. Keep free of accumulated dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks observed on and above prep tables, and on shelves also used for storage of foods. Employee drinks shall be covered, shall be handled to prevent contamination, and shall be located to not contaminate foods or food contact surfaces. Recommend to go cups with lids and straws located on bottom shelves not shared with foods, utensils, or single use items.
1.5
10.
Raw chicken observed stored above beef in display cooler. Raw meats shall be stored to not contaminate ready to eat foods and raw meats with higher cooking temperatures shall not be stored to contaminate raw meats with lower cooking temperatures. CDI.
1.5
16.
Breakfast sandwich at coffee shop observed to be out of approved temperature range. CDI by discarding. Ensure that these items are maintained at 45 degrees F or below or 135 degrees F or above. Hot and cold holding observed to be otherwise in compliance throughout.
0.0
19.
One spray bottle observed to be mislabeled. Ensure that all containers of toxic materials are properly labeled with name of contents.
0.0
34.
Not clean utensils observed stored with clean utensils in one utensil storage pan. Store clean utensils on clean, cleanable surface and protect from contamination.
0.0
36.
Gaskets observed torn on drawer cooler drawers- replace. Shelving in reach in cooler observed to be chipped and no longer easily cleanable - replace. Maintain non-food contact surfaces in good repair.
0.5
39.
Countertop grilling machine not approved - no NSF or equivalent certification and designed for household use. All equipment shall be NSF (or equivalent) approved. Remove unapproved equipment.
0.5
40.
Significant mold growth observed on shelving in walk in coolers - maintain clean. Mold growth observed on gaskets throughout. Significant dust buildup observed on exterior of reach in cooler near ice machines. Shelving near BiB rack not clean. Maintain non-food contact surfaces clean. Continue to work on cleaning pollen from area under hoods for rest of ongoing pollen season.
0.5
45.
Floors in walk in cooler, walk in freezer, and utensil storage room/BiB room not clean. Maintain floors, walls, ceilings clean. Wall near mop sink observed to be peeling/damaged. Maintain walls in good repair. Recommend covering this portion of wall with FRP or plexiglass to prevent additional damage due to proximity of mop sink. Tiles popping up in walk in freezer - replace/repair.
0.5
46.
HVAC vents over ice machines observed to have significant grease/dust buildup. Maintain lighting and ventilation clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Inadequate sneezeguards observed at apples and pastries in detached coffee bar area. This area was determined, as of inspection of 1/8/09 to not require a permit so long as it performs no activities requiring a permit and can stand alone. Please note: presence in this area of breakfast sandwiches assembled in main kitchen means that this area should return to being considered a part of the main permitted facility. Upgrade food protection at apples and pastries in this area or discontinue sales of breakfast sandwiches. Strongly recommend that sneezeguards in this area be maintained within requirements of the rules regardless of whether coffee bar stands apart from permitted establishment. Contact James Smith at 919-868-9246 once determination is made whether this area will stand alone, and for additional guidance regarding sneezeguards for apples and pastries. Thank you for your continued focus on maintaining proper product temperatures at salad bar. Educational note: This and past inspections, including full-length inspection forms for each inspection, can be found at www.wakegov.com/sanitation .
Raw beef observed stored above frozen potatoes in walk in freezer. Raw chicken observed stored above beef in display cooler. Raw meats shall be stored to not contaminate ready to eat foods and raw meats with higher cooking temperatures shall not be stored to contaminate raw meats with lower cooking temperatures. CDI. Toppings at stir-fry line and parmesan cheese at pizza line observed placed out for consumer with inadequate protection from contamination by the consumer. Foods shall be protected from contamination by the consumer by wrapping, placing behind approved sneezeguards, or placing in containers with weighted, self-closing lids. CDI.
1.5
17.
Bean sprouts at stir fry area observed to be slightly above approved temperature range (50 degrees F). Store in shallow container and nest deeply into ice. Other cold items observed held at proper temperatures throughout. CDI.
0.0
27.
Milk observed in stainless steel carafe when not immediately in service. Milk shall be maintained in original containers unless in process of service.
0.0
28.
Rodent droppings observed in disused equipment room. No indication of compromised food packaging or contaminated food. Continue regular weekly pest control service as described by management, and inform pest control service of new activity. Document location of droppings for pest control service and then remove all droppings to help aid in monitoring for new activity.
1.0
34.
Pans observed to be stacked for storage while wet. Ensure that all wares are fully air dried prior to storage. Utensils observed to be stored in pan with non-cleanable items such as pens and paper labels. Ensure that wares are stored on clean, cleanable surface.
0.5
36.
Gaskets observed torn on several reach in cooler doors - replace. Front panel missing from prep line cooler, exposing not-easily cleanable cooling machinery - replace cover. Maintain non-food contact surfaces in good repair.
0.5
40.
Significant mold growth observed on shelving in walk in coolers - maintain clean. Mold growth observed on gaskets throughout. Significant dust buildup observed on exterior of reach in cooler near ice machines. Maintain non-food contact surfaces clean.
0.5
44.
Keep dumpster doors and lids closed.
0.0
47.
Ensure that janitor`s closet (rm 159) in kitchen is maintained in clean and organized fashion to allow for proper cleaning and pest surveillance.
0.0
49.
No documentation of approved training - no credit awarded. Reminder: bonus points can be awarded only for Servsafe certificate demonstrating class attendance of 12 hour (or greater) classroom based class within last three years. Classes after July `07 shall have letter from instructor documenting (on Servsafe letterhead) proper number of class hours. Alternately, establishment may present yellow state-issued certificate certifying an alternate class. Servsafe certificates can only be accepted for full time employee at location. Managers covering multiple locations may not apply certificates at multiple locations or at any location in which they are not located "full time".
0.0
General Comments
Chicken in cooling process in walk in cooler observed to be further prepped and then placed on ice on prep line prior to fully cooling. Due to small volume of chicken, storage on ice in prep area, and temperature of chicken prior to being pulled from cooling process (58 degrees F at two hours cooling time) chicken would likely cool to proper temperature within approved time frame. However, STRONGLY recommend that cooling standard operating procedures be put in place that apply to all foods to ensure that all items are fully cooled by approved methods in approved timeframe. Foods should be allowed to fully cool prior to pulling back into prep activities.
One employee drink observed stored on shelf under prep counter near serving plates. Ensure that employee drinks are covered, are located to not contaminate foods and food contact surfaces, and are handled to prevent contamination.
0.0
10.
Raw turkey observed stored above ready to eat Canadian bacon; raw chicken stored above raw veal in walk in freezer. Raw meats shall be stored to not contaminate ready to eat foods and raw meats with higher cooking temperatures shall not be stored to contaminate raw meats with lower cooking temperatures. Reorganize freezer to prevent contamination - to be verified by followup visit on 6/12/09. Condiments at salad bar area observed to be not fully covered by sneezeguards - CDI.
1.5
14.
Large container of chili (prepared yesterday) in walk in cooler observed at 42-46 degrees F, with surrounding product observed at 39 degrees F. This may indicate that this chili was not rapidly cooled within approved timeframe. Reminder: Potentially hazardous foods shall be cooled by approved methods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 45 degrees F within four hours.
0.0
17.
Cut melon observed on salad bar at 48-53 degrees F. Hard boiled eggs on same line observed at temperatures as high as 52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Nest pans deeply into ice and stir product regularly to help ensure proper temperatures.
2.0
28.
Numerous rodent droppings observed in disused equipment room, catering/paperwork storage room, and dry foods storage room. No indication of compromised food packaging or contaminated food. Have establishment treated for rodents immediately. Document location of droppings for pest control service and then remove all droppings to help aid in monitoring for new activity. Pest control service invoice and removal of droppings to be verified on followup visit on 6/12/09. Failure to take steps to remedy this issue may result in issuance of Intent to Suspend.
1.0
36.
Shelving in walk in cooler and chemical storage area observed to be rusted and no longer easily cleanable. Gaskets observed torn on two walk in cooler doors. Laminate peeling off of front counter assembly at serving area. Maintain non-food contact surfaces in good repair.
0.5
40.
Significant mold growth observed on shelving in walk in coolers - maintain clean. Mold growth observed on gaskets throughout; cabinets under front lines observed not clean - maintain clean. Rodent droppings observed on shelves of clearly disused equipment and non-food service supplies in storage rooms. Document locations of and then remove all rodent droppings from these areas. Should any of the currently disused equipment be brought back into service, food contact surfaces must be washed, rinsed, and sanitized prior to use.
0.5
49.
No documentation of approved training - no credit awarded. Reminder: bonus points can be awarded only for Servsafe certificate demonstrating class attendance of 12 hour (or greater) classroom based class within last three years. Classes after July `07 shall have letter from instructor documenting (on Servsafe letterhead) proper number of class hours. Alternately, establishment may present yellow state-issued certificate certifying an alternate class. Servsafe certificates can only be accepted for full time employee at location. Managers covering multiple locations may not apply certificates at multiple locations or at any location in which they are not located "full time".
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). 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 temperature violations involving cut tomatoes observed during this inspection. Follow-Up: 06/12/2009
Sneezeguard at cream cheese, toppings, and peanut butter observed to be adjusted to provide insufficient protection from contamination by the consumer. Keep sneezeguards adjusted so that the shield intercepts the path between the consumer`s mouth and the food. Condiments may alternately be placed in lidded containers if containers are kept closed when not in use.
1.5
11.
Small amount of mold growth observed on leading edge of ice shield in one ice machine. Maintain ice machines clean- CDI. Other food contact surfaces observed to be clean and adequate properly mixed sanitizer available for staff use.
0.0
16.
Breakfast sandwich observed at 108 degrees F on serving line. Breakfast potatoes observed at 118 degrees F on serving line. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Recommend using pan with flat base to properly facilitate heat to product held on line. Immediate violation CDI.
2.0
17.
Cut melon observed on salad bar at 47 degrees F. Strongly recommend that plates be nested more deeply into ice and that product be stirred regularly to prevent repeat of prior temperature violations on this product.
0.0
34.
Numerous pans observed to be stacked tightly while wet. All wares shall be fully air dried prior to storage. Utensils (pastry brush, egg slicer) observed stored in drawers with non-food or not-easily-cleanable items (cloth gloves, etc.) Ice paddles observed stored on not-clean surface and against not-clean side of ice machine. Store utensils on clean, cleanable surface and protect from contamination.
0.5
36.
Gasket on one warmer observed to be torn - replace.
0.0
40.
Tops and exteriors of ice machines and cooking equipment, hoods, interiors of cabinets in soda area, speed racks, sheet pans used for storage of packaged items under prep table observed not clean. Maintain non-food contact surfaces clean.
0.5
47.
Small amount of non-food storage (empty cardboard box, decorative wheelbarrow, etc.) observed stored on floor in utensil storage closet also used for bag in box rack. Presence of BiB rack requires that all storage in this room be above the floor to facilitate floor cleaning. Other storage spaces clean and storage above the floor.
0.0
49.
No documentation of approved training - no credit awarded. Reminder: bonus points can be awarded only for Servsafe certificate demonstrating class attendance of 12 hour (or greater) classroom based class within last three years. Classes after July `07 shall have letter from instructor documenting (on Servsafe letterhead) proper number of class hours. Alternately, establishment may present yellow state-issued certificate certifying an alternate class.
0.0
General Comments
In addition to sneezeguard violation cited on #10, improper sneezeguards observed at detached coffee bar area at which no activities requiring a permit are performed. Strongly recommend that sneezeguards in this area be maintained within requirements of the rules. Any indication that this area is performing activities requiring a permit or that it cannot stand alone will require that all violations in this area be treated as violations in main permitted area.
One employee drink observed at edge of prep sink in clearly not-in-use prep area. Recommend that employee drinks, regardless of area, be stored properly below and/or away from food surfaces such as prep sinks.
0.0
10.
Raw pork sausage and chicken observed stored over raw beef and pork in walk in cooler. Raw animal foods with higher cooking temperatures (for example, chicken 165 degrees F) shall be stored to not contaminate raw animal foods with lower cooking temperatures (for example, beef roast 130 degrees F. Maintain coolers organized to prevent contamination. Sneezeguard at cream cheese, toppings, and peanut butter observed to be adjusted to provide insufficient protection from contamination by the consumer. Keep sneezeguards adjusted so that the shield intercepts the path between the consumer`s mouth and the food.
1.5
11.
Two potato peelers not clean - clean all utensils before storage.
0.0
12.
Recommend discarding of two dented cans - store in designated return area until pickup.
0.0
16.
Breakfast potatoes observed held at 109-134 degrees F on serving line. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Recommend using pan with flat base to properly facilitate heat to product held on line.
2.0
17.
Chicken in salad, deli meat in salad in salad merchandiser observed at 50-56 degrees F. Ensure that salads have reached proper temperature prior to placing in cold hold equipment. Recommend that salads be set back from edge of equipment opening to facilitate proper refrigeration. Chili, rice, cottage cheese, cut melon observed in walk in cooler at 49-51 degrees F. Two gallons chili, 2 gallons rice voluntarily discarded. Remaining items in violation rapidly re-cooled based on time out of temperature. Cut melon, boiled eggs at salad bar observed held at 54-56 degrees F. Nest plates deeply into ice to help maintain proper temperatures of these items.
2.0
23.
Recommend establishing standard operating cooling and labeling procedures and applying procedure to all foods.
0.0
34.
Food debris and residue observed in several pans used for utensil storage. Utensils observed stored in drawers with non-food items (pens, gloves, papers, etc.) Store utensils on clean, cleanable surface and protect from contamination.
0.5
36.
Walk in cooler observed to be not in good repair - maintaining air temperatures of 49-50 degrees F at time of inspection. Equipment repair started prior to end of inspection.
0.5
40.
Tops of cooking equipment, interiors of cabinets in soda area, metro shelving, sheet pans used for storage of packaged items in dry storage, clearly disused plates in dry storage observed to be not clean. Maintain non-food contact surfaces clean. Plates in dry storage shall be washed, rinsed, and sanitized prior to use if brought back into service.
RAW BEEF OBSERVED STORED ABOVE DESSERT PASTRY IN FREEZER. RAW AND COOKED MEATS WRAPPED IN PLASTIC WRAP IN MIXED PAN IN FREEZER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS SUCH AS COOKED FOODS, PASTRIES, FRESH PRODUCE OR SUSHI GRADE FISH INTENDED TO BE EATEN RAW. REORGANIZE WALK IN FREEZER TO REMOVE POSSIBLE SOURCES OF CONTAMINATION, TO BE VERIFIED AT FOLLOWUP VISIT ON 1/9/08. FRUITS CUSTOMARILY EATEN WITHOUT PEELING OBSERVED TO BE STORED WITHOUT PROTECTION FROM CONTAMINATION BY THE CONSUMER. CORRECTED ON SITE (COS).
2.5
16.
SINGLE SERVICE CUPS OBSERVED IN COFFEE BAR AND ON DRINK LINE NOT PROTECTED BY DISPENSER. EMPLOYEE IN COFFEE AREA OBSERVED HANDLING SINGLE SERVICE CUPS IN A MANNER THAT COULD CONTAMINATE CUPS. SINGLE SERVICE UTENSILS SHALL BE HANDLED IN A MANNER TO PREVENT CONTAMINATION BY HANDS AND DISPENSERS SHALL BE USED TO PREVENT CONTAMINATION OF SINGLE SERVICE CUPS. STRONGLY RECOMMEND THAT PROCESS IN WHICH CUPS ARE PRE-JACKETED AND RE-STACKED BE DISCONTINUED TO PREVENT MISHANDLING AND CONTAMINATION OF CUPS.
1.0
17.
OBSERVED NOT CLEAN: EXTERIOR AND HANDLES OF PANINI GRILL IN DELI, METRO SHELVING IN WALK IN COOLER, DRAWER FRAMES ON DRAWERS THROUGHOUT, INTERIOR OF LARGE REACH IN WARMER, CABINETS UNDER SERVING LINES. MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN. CARDBOARD USED IN LIEU OF WASHER ON MEAT SLICER - REPLACE WITH WASHER DESIGNED FOR THIS PIECE OF EQUIPMENT - MAINTAIN EQUIPMENT IN GOOD REPAIR.
1.0
18.
THREE COMPARTMENT SINK IN COFFEE AREA FAILS TO PROVIDE 130 DEGREE WATER (109 DEGREE WATER OBSERVED, FALLING TO 105 OVER TIME). HOT WATER OF AT LEAST 130 DEGREES SHALL BE PROVIDED FOR WAREWASHING. PROPER WATER TEMPERATURE OBSERVED AT THREE COMPARTMENT SINK AT MAIN PANWASH AREA.
2.5
General Comments
REPAIR DAMAGED WALL IN CANWASH AREA. Follow-Up: 01/09/2008
TOFU OBSERVED ON SALAD BAR AT 53, CHICKEN AT 55, PASTA SALAD AT 50. CREAMED SPINACH OBSERVED ON LINE AT AS LOW AS 99 DEGREES, POTATOES AT 116. TUNA SALAD OBSERVED IN SANDWICH AREA AT 50 DEGREES, ROAST BEEF AT 50. FOODS HELD COLD MUST BE HELD AT 45 DEGREES OR LOWER. FOODS HELD HOT MUST BE HELD AT 140 OR HIGHER. ENSURE FOODS ARE AT PROPER TEMPERATURE PRIOR TO LOADING DISPLAYS. CONTAINERS HELD ON ICE SHOULD BE NESTED AS DEEPLY AS POSSIBLE INTO ICE. MONITOR FOOD TEMPERATURES CLOSELY AND CHANGE OUT FOODS AS THEY APPROACH DANGER ZONE.
2.5
3.
INSUFFICIENT SNEEZEGUARD PROTECTION PROVIDED FOR PIZZA AT COFFEE BAR. PROVIDE ADEQUATE PROTECTION FROM CONTAMINATION BY THE CONSUMER, SUCH AS APPROVED SNEEZEGUARDS OR RELOCATING PIZZA DISPLAY TO AREA AWAY FROM CUSTOMER SELF SERVICE.
2.5
11.
<100 PPM QUAT DETECTABLE AT THREE COMPARTMENT SINK. MANAGER CORRECTED ON SITE BY MIXING NEW BATCH OF SANITIZER. ALL WARES SANITIZED IN OBSERVED BATCH OF SANITIZER SHALL BE RE-SANITIZED PRIOR TO STORAGE OR USE. DUST AND DEBRIS ON LARGE WHITE SERVING PLATES ON CLEAN WARES RACK. MAINTAIN CLEAN AND SANITIZED AND STORE INVERTED TO PREVENT ACCUMULATION OF DUST AND DEBRIS.
2.5
15.
PANS OBSERVED STACKED TIGHTLY WHILE WET. ENSURE THAT ALL WARES COMPLETELY AIR DRY PRIOR TO STORAGE. PANS STORED DIRECTLY ADJACENT TO DIRTY TOWEL HAMPER. RELOCATE PANS OR HAMPER TO MINIMIZE POSSIBILITY OF SPLASH. CLEAN KNIFE STORED IN DRAWER ON TOP OF TOWELS AND OTHER NON-FOOD-CONTACT ITEMS. STORE UTENSILS ON CLEAN, CLEANABLE SURFACE.
1.5
General Comments
MAINTAIN TOPS OF EQUIPMENT CLEAN. ONE DENTED CAN OBSERVED - DENTED CANS SHOULD BE DISCARDED OR RETURNED TO VENDOR. CANS TO BE RETURNED TO VENDOR SHALL BE MARKED AS SUCH AND SEPARATED FROM OTHER FOODS. MANAGER CORRECTED ON SITE BY REMOVING CANS. ITEMS SHOULD BE STORED AT LEAST 12 INCHES ABOVE THE FLOOR TO FACILITATE FLOOR CLEANING. ONE UNLABELED SPRAY BOTTLE OBSERVED - LABEL ALL TOXIC ITEMS. MINOR CONDENSATION LEAK OBSERVED IN WALK IN FREEZER - MAINTAIN IN GOOD REPAIR.
Store and handle food products in or on clean area and in a manner to prevent contamination. No food storage on the floor. Case of turkey on the walk-in freezer floor. Use scoop or utensil with handle to dispense food products. Bowls being used to dispense rice products. *Make sure vegetables/produce is washed before being preped/cut. After washing produce/vegetable do not place product back into the original container.*
2.5
11.
Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Thoroughly clean drain spout to large kettles. Thoroughly clean drink nozzle devices and underside of dispening unit device. Thoroughly clean three compartment sink at coffee bar area. Sanitizer (Quat. Ammonium) shall be 200-300 ppm. Quat. Ammonium was beyond 400ppm. Showed employee how to properly get 200-300ppm sanitizer strenght. Clean/switch out waffle grill.
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. Clean utensil shelving/bins/drawers throughout. Arrange utensils in drawers/bins with handles in the same direction. Clean can opener holder.
1.5
17.
Wipe/clean shelving throughout establishment. Clean handles and control knobs to equipment. Replace damaged control knobs to equipment. Clean hood grates. Clean/dust top of equipment. Wipe/clean transfer carts. Caulk/seal ice well to counter top. Replace damaged counter top conduction heating pad.Replace damaged/split gasket on refrigeration unit. Clean speed rack located at the pizza prep area. Clean can rack dolly. Clean underside of mixer. Remove paint off metal component to mixer. Repair leaking faucet fixtures to prep sinks. Detail clean ovens.Clean wiring to light fixtures hanging over serving line. Repair drawer under prep table. Clean around drawer/door threshold to refrigeration unit.
1.0
20.
Repair handsink in the dishwashing room. Repair/check sensor to all other handsinks. Handsink shall have a steady flow of water for fifteen to twenty seconds with a minimum water temperature of 90F.
2.0
29.
Replace blown light bulbs throughout establishment. (under hood system and walk-in cooler/freezer)
0.5
General Comments
Quick chill tuna/chicken salad before placing on the serving line 45F or below. (store in two inch pan and place in walk-in cooler/freezer). Arrange single service articles handles in the same direction. Keep dumpster door closed at all times. Store toxic substance in designated area. Employee drinks shall have lid and straw---->NO DRINKING FROM BOTTLES. Monitor wall in employee men restroom. Monitor ceiling in storage room.
HAMBURGERS IN WARMERWITH DOOR THAT POPS OPEN 120'F ALSO FISH STEAKS AND CHICKEN PATTIES 120'F. THESE ITEMS MUST BE HELD HOT AT 140'F OR HOTTER.
2.5
17.
REPAIR WARMER DOOR THAT POPS OPEN. CLEAN REFRIGERATOR GASKETS.
1.0
20.
MUST HAVE WARM AND COLD WATER AT HAND SINKS. IF THE WATER IS PRE MIXED IT SHOULD BE IN THE RANGE 0F 90-115'F NO MORE NO LESS 135'F IS TOO HOT TO WASH HANDS IN.
