6-501.111; Core; Few small flies observed near dish area.
0.0
55.
6-501.11; Core; Grouting worn away in some areas near the entry to the kitchen. Minor wall peeling. Refinish surfaces as needed to be washable. Physical facilities shall be maintained in a state of good repair.
2-401.11; Core; Employee beverages are stored on preparation surfaces. Store employee beverages on surfaces below food preparation areas. Drinks were moved
0.0
55.
6-501.11; Core; Some wall surfaces are peeling, not cleanable. Refinish surfaces as needed to be washable.
2-401.11; Core; Employee water bottle is stored on top of the salad refrigerator. Employee beverages should be covered and require no handling of portions that touch the employee's mouth - cup with straw is appropriate. . Another beverage is stored on the table with the bread dough (also a speaker). Designate locations for employee items that are separate or below food served to customers and preparation surfaces.
0.5
10.
6-301.11; Priority Foundation; No Soap available at bar handwashing sink. Towel dispenser is not dispensing. Provide soap and towels at each handwashing sink. Soap was replaced. Towel dispenser needs to be replaced.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Pizza Refrigerator is not holding food at 41 degrees F as required: Ricotta Cheese 47.5F, Ground Beef 45F, Ham 45F, Cheese 46F, Lasagna 45-50F. Food shall be maintained at 41F and colder. Lasagna prepared today was moved to the walk-in cooler and yesterday's lasagna was moved to the small refrigerator for use. We discussed only holding food inside this refrigerator six hours then discarding. Refrigerator repairman arrived during inspection after being called.
3-501.16 (A)(2) and (B); Priority; Atosa Refrigerator across from the flat top grill is holding food above 41 degrees F. Front center panel is damaged, not in place, and likely preventing doors from sealing. Liquid 44.5F, Chicken Wings 44F, Sausage 43F, Cheese 42F, dressing 45.7F. Use your thermometer to verify food is held at 41F and colder. We discussed limiting food held in this refrigerator to four or six hours (then discarding) until it is repaired or replaced. Request for repair was made and discussion about possible replacement.
1.5
44.
4-903.11(A), (B) and (D); Core; Cup Holder to the left of the soda machine and ice bin is dusty, not clean. Maintain utensil and cup holding surfaces clean and free of build-up. Regular cleaning is needed. Cup holder was discarded and replaced today.
0.5
47.
4-501.11; Core; Atosa Refrigerator is not holding food at 41F as required. Center panel that door closes on is not in place, pushed in on the bottom. . Small lasagna refrigerator door is not closing securely. Door remains open easily (does not slap shut). Bottom front where door closes is damaged, bent outward. . . Top lid liner in the server refrigerator is collapsing, not secure. Maintain equipment in good condition and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Server Salad Refrigerator, dressing refrigerator is heavily soiled. Take apart for regular cleaning. Handles on refrigerator in cooking area have unclean build-up. Zippered bags on tall rolling racks are not clean. Maintain equipment clean. Refrigerator was cleaned during inspection and zippered bags were removed for replacement.
0.0
55.
6-501.12; Core; Vent above the soda machine and ice bin is extremely dusty. Water accumulated on the floor in the storage room with to-go containers. Maintain physical facilities clean and dry.
0.0
General Comments
Additional Sink in the cooking area, possibly to the right of the handwashing sink, could be used for dumping and water needs. Handwashing sink shall only be used for handwashing. Consider if adding another sink would be beneficial. . . Excellent Cooling Methods observed today!
2-301.12; Priority; Employee that is cooking (and sweeping) did wash hands when it was needed. After he was directed to wash his hands, he spent only two seconds and did not use soap. No warm water was available. Teach employees proper handwashing that includes washing hands before working with food and before donning gloves. Kitchen manager taught handwashing during today's inspection and the employee was very receptive.
2.0
10.
5-202.12; Core; Water at the main handwashing sink in the cooking area only supplies cold water with a maximum water temperature of 83 degrees F after running the "hot water" for several minutes. Provide water for handwashing at a minimum of 100F. A new tankless water has been installed. Plumber was on-sight and removed the washer, pressure regulator from the handwashing sink which increased water flow/pressure significantly. Combined with the water usage that occurred during inspection, hot water is now flowing at the handwashing sink.
1.0
23.
3-501.18; Priority; Angel Hair Pasta and Ziti are on day ten (10) in the refrigerator. Maximum allowable time in the refrigerator is 7 days, including the day the pasta was prepared. Discard refrigerated ready-to-eat food appropriately. Pans of Angel Hair Pasta and Ziti were discarded today.
1.5
47.
4-502.11(A) and (C); Core; Ice Bucket is badly broken. Discard / replace
0.0
49.
4-601.11(B) and (C); Core; Remove laser film from the shelf under the new table in the pizza area. Clean / replace tape and signs on the refrigerator lids.
2-301.14; Priority; Gloves were worn by the food handler to put raw steak (Philly meat) on the grill but were not removed after handling the raw meat. After touching raw meat, hands shall be washed. If gloves are used to handle raw meat (or raw chicken), remove gloves and wash hands before working with bread, vegetables, cooked food, etc. Teach proper handwashing to the grill cook. addressed during today's inspection
0.0
28.
7-102.11; Priority Foundation; Spray Bottle of blue solution stored on the bar top is not labeled. This was observed during the last inspection also. Maintain the common name of the material on each spray bottle. Employee was directed to label the spray bottle and bar was provided with a new labeled spray bottle of DDBSA & Lactic Acid.
1.0
39.
3-305.11; Core; Ice Bin on the soda machine has liquid accumulated from the ceiling vent actively dripping. Ice is not protected; equipment is not clean. Repair is needed to eliminate the dripping ceiling vent. Soda Machine shall be in a clean and dry location. Ice Bin was emptied of the ice today, covered and sign attached directing employees not to use the ice bin.
1.0
43.
3-304.12; Core; Yellow Tong Handles are stored on the raw chicken in the bottom of the refrigerator opposite the grill. Keep serving utensil handles off the food. Handles should extend out of the food and out of the pan.
0.5
48.
4-204.113; Core; Data Plate (sticker) affixed to the front of the dish machine is illegible. Contact Auto Chlor for replacement of the data plate. Message that included a photograph was sent to Auto Chlor during today's inspection requesting replacement of the sticker with operation specifications.
0.0
49.
4-601.11(B) and (C); Core; Large Ice Machine in the pasta, bread prep room has pink microbial growth accumulated inside on the left side of the deflector panel. Small, new Atosa Ice Machine has a rusty screw inside on the left side that is "dripping" residue in the ice bin. Some fan covers inside refrigerators such as the pizza prep refrigerator and Cooler 1 are dusty. Soda Machine ice lid has pink microbial growth accumulated along back seam. Maintain equipment clean.
0.5
55.
6-501.11; Core; Vent in the ceiling above the soda machine is actively dripping (not related to weather). Repair is needed.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email with supporting documents that can be printed. Consider also purchasing a clean up kit
0.0
16.
4-601.11 (A); Priority Foundation; Wine Glasses with no stem are not clean. There is a dark build-up coating the interior that can be piped out (although the glasses are too narrow at the top to get a hand inside). Cleaning brush is needed for effective cleaning. All wine glasses were removed from the bar today and taken to the ware washing area for effective cleaning.
1.5
23.
3-501.18; Priority; Large Plastic container of Lasagna is inside the walk-in cooler on day 8. Maximum allowable refrigerated shelf-life is 7 days, including the day it is prepared. Discard lasagna appropriately. Lasagna was discarded today.
0.0
28.
7-102.11; Priority Foundation; Spray Bottle of blue solution stored on the bar top is not labeled. Maintain the common name of the material on each spray bottle. I moved the spray bottle to the ware washing sink and directed the employee to label the bottle.
0.0
44.
4-903.11(A), (B) and (D); Core; Glass pitchers with imprinted grape leaves are stored on the metal surfaces, top-down with trapped moisture. Store the pitchers to air-dry.
0.5
55.
6-501.12; Core; Ceiling Vent in the beverage area is very dusty. Walls near the floor are heavily soiled in the toilet rooms (where a mop would splash). Cleaning needed.
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 procedures for clean up of vomit and diarrheal events. see email with supporting documents that can be printed. Consider also purchasing a clean up kit
0.0
16.
4-601.11 (A); Priority Foundation; Globe Meat Slicer has residual food trapped under the blade on the bottom portion and top. Separate the blade and thoroughly clean with brushes, cleaning tools, etc. After cleaning and rinsing, apply sanitizer. Employee cleaned the slicer during today's inspection upon request.
1.5
23.
3-501.17; Priority Foundation; Bulk Ham and plastic wrapped slices of ham are not date marked. Once bulk meat is open, maintain a date on the meat; the sliced meat should have the same date as the bulk meat. Otherwise, date marking in the restaurant is excellent. Meat was labeled today.
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 **New Handwashing Sink in the bar area is fabulous!
Handwashing Sink is needed in the bar. Today, the 3-compartment sink is set-up for washing glassware. Send glasses to the dish area for cleaning and designate sink in the bar for handwashing. Add a handwashing sign and then use the sink only for handwashing. Sink should be added to the bar and to the kitchen cooking area.
*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.
Ride along with Jackson Hooton.*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. Food in the top of two prep coolers is above 41 degrees F.
*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.
Since last inspection, a new walk-in cooler has been added in the back prep area. The cooler appears to meet Food Code requirements but was not approved prior to or after installation. New equipment or major equipment changes are to be approved prior to installation. Contact C.Sancha with Wake County Plan Review about cooler installation. Her email is Christina.sancha@wakegov.com Her phone number is 919-868-2559. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
There is no handsink in the bar. Beverages are prepared by scooping ice from ice bins in the bar and at a soda fountain nearby. When ice is scooped for beverage prep or other food preparation processes occur, a handsink must be conveniently located. There is a 3 compartment sink in the area that was being used at the time of inspection for dish washing. If the sink is not used for dish washing, one basin may be designated for handwashing without having to add a new sink.
I will follow up on Friday, May 1. (1) Be sure to get the pizza prep unit working correctly and maintaining food at 45 degrees or colder. In the mean time do not use that unit, use another refrigerator or ice or what ever to maintain proper food temperatures at that station. (2) Set up the steam table correctly or get new pans etc. so food can be maintained hot at 135 degrees or hotter. (3) put a thermometer in the pizza prep unit. (4)Fix the dish machine. Call me if there is a problem at 919-868-9244. Follow-Up: 05/01/2015
Items such as as eggs and or meats may be cooked less than the required minimum cook temperature for safe food, if the customer orders the food that way and you provide a proper consumer advisory. A proper consumer advisory includes a disclosure such as "This item may be cooked to order" and a reminder such as "Consuming raw or undercooked meats , poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. This would be located with the food item or in a footnote by asterisking (*) the food item and putting a footnote preceded by another asterisks(*).
Handwash sink by dishwasher blocked; never block a handwash sink to prevent employees from washing hands.
1.5
10.
Some food items uncovered in coolers; be sure to keep food covered during storage unless in the cooling process.
0.0
14.
Minestrone soup missed the first parameter of cooling; soup was reheated to 165F and started cooling process again; be sure to follow the 2 step cooling process: 135F to 70F in 2 hours, then from 70F to 45F in 4 hours for a total of 6 hours.
2.0
19.
Clean cloths stored with premixed sanitizer bottles; be sure to store chemicals away from clean linen or single service items to prevent contamination.
0.0
23.
Minestrone cooling in ice bath but ice did not surround product properly to adequately cool product down.
1.0
34.
Dishes and baskets stacked wet; be sure to air dry before stacking.
0.5
36.
Found ice build up on the floor in walkin freezer; have unit serviced. Replace cover on pizza prep cooler and glass cooler in bar area.
0.5
39.
Open bottles of wine found in restricted cooler; be sure to keep opened product in unrestricted cooler in bar area.
0.5
40.
Clean: change foil on equipment daily; noodle pots; stovetop eyes; detail clean fryers; inside glass cooler in bar area.
0.5
45.
Repair floors in hallway towards walkin cooler and walkin freezer. Reseal floor in hallway towards liquor closet.
0.5
46.
Clean minor build up on hood filters. Replace one burned out light under hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Multiple dirty dishes pulled from clean dish rack; ice wands found stored on the floor in walkin freezer; throughly clean utensils and store to prevent contamination. Dishes pulled to be washed again; ice wands taken out of freezer and put in sink to thaw and be rewashed.
1.5
25.
One thermometer off 20 plus degrees; be sure to calibrate regularly to ensure accuracy.
1.0
28.
Ants found in facility; have pest control treat for ants.
1.0
34.
Cups found stacked wet in bar area; be sure to air dry before stacking.
1.0
36.
Fryer baskets have broken wires; replace baskets. Found ice build up on the floor in walkin freezer; have unit serviced.
0.5
39.
Found one single service cup used as a scoop in sugar; use approved scoop with handle extending out of the product.
0.0
40.
Clean: detail clean stovetop eyes; fryers; flattop; side of flattop; 3 comp sink in bar area; soda gun holder in bar area.
0.5
43.
Clean minor build up on employee toilet.
0.0
46.
Clean hood filters over pizza oven of dust build up. Replace 2 burned out light bulbs. Repair light fixture in chemical room.
0.5
49.
No documentation of approved training - no credit awarded.
Employee with open wound on hand not protected; be sure to cover wound and wear gloves if handling food.
1.5
2.
Employee drink on food prep surface; store below food prep surfaces.
1.5
11.
Tea nozzels have build up in them; clean regularly to prevent build up.
1.5
23.
Found 5 gallon containers of sauce in walkin freezer; employee states they stir the product every 30 minutes during the cooling process; recommend putting product in smaller containers, using ice wands or using a temp log to ensure this process will cool product within the parameters of 2 step cooling process. Employee started temp log during inspection.
0.0
25.
One thermometer off 30 plus degrees; be sure to calibrate regularly to ensure accuracy.
0.5
33.
Do not store knives in between equipment; in between equipment is dirty; store on a dry clean surface. Scoops lying in product; be sure if scoops are stored in product to have handle extending out of product.
0.5
34.
Cups found stacked wet; be sure to air dry before stacking.
0.5
39.
Food processor and blender not ANSI approved; remove from facility.
0.5
45.
Replace few missing tiles in wait station area.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not handle ready to eat foods with bare hands; use gloves, utensils, wrap paper, etc. to handle ready to eat foods & prevent the spread of foodborne illnesses. Follow-Up: 04/29/2011
Bread stored in trash bags; must use food grade bags when storing food.
1.5
11.
Label residue found on many dishes; be sure all labels and label residue is cleaned off dishes each time.
1.5
25.
Three thermometers off 5 plus degrees; calibrate regularly to ensure accuracy.
0.5
33.
Do not store tongs on oven door handles; prevents contamination of tongs from pantsleg or aprons.
0.0
34.
Cups found stacked wet; be sure to air dry before stacking.
0.5
36.
Replace torn gaskets on prep coolers on cook`s line. Cutting boards on prep coolers have deep cuts in them; if deep cuts go away with a good bleach solution then you can keep them; if not, replace cutting boards. Recommend repainting Hobart mixer and repair rust spots.
0.5
39.
Coolers in bar area are NSF with restrictions; do not store any opened product in restricted coolers; store opened product in unrestricted cooler; reference sheet provided.
0.0
40.
Clean: stovetop eyes; soda gun holder; detail clean fryers
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to label breading containers used for seafood and chicken. Suggest labeling prep sinks so there is no confusion among employees. Be sure to minimize hand contact with ready to eat foods; use utensils, gloves or food wrap paper to minimize hand contact.
2-Door Refrigerator labeled "cooler 1" is dripping. Food should not be stored where it will be dripped on.
0.0
11.
Ice Machine needs thorough and frequent cleaning. Remove front panel every 3 weeks to be able to access the inside. Keep ice machine free of mold and bacteria accumulation. . . . . . . . . . . . . .
Two Cuttingboards have a bad odor indicating the growth of bacteria. Another is moldy. Allow the cuttingboards to air-dry after cleaning and sanitizing. Do not store them stacked on top of each other. Allow air to circulate around them. . . . .
Meat SLICER needs thorough cleaning after each use. Once completely clean and rinsed, apply sanitizer and leave the sanitizer on to air-dry. Equipment shall be left clean and sanitized after each use and at the end of the day.
1.5
14.
Fagouli Soup 47F prepared yesterday is stored in the bottom of make-line refrigerator, covered, in a plastic container. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Monitor the cooling process. Recommend the use of a cooling log. Consider a dry-erase board hung on the wall or clip board with the provided cooling log. . . . . .
Tomato Sauce prepared yesterday stored in the walk-in cooler in a covered plastic container 6 inches deep is only 47F (when other foods in the walk-in are 38F and 39F). Foods from room temperature ingredients only have 4 hours to be cooled below 45F. A frozen chill wand would be helpful for rapid cooling. Cool to below 45F in 4 hours or less.
4.0
23.
Soup is stored in a covered pan in the bottom of the make-line refrigerator, tomato sauce 6 inches deep in covered plastic container inside of the walk-in cooler. Neither have cooled from the previous day. Consider using a frozen chill wand, the addition of ice, use of an ice water bath, storage in the freezer, etc. Use your thermometer to verify that all foods cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Food that is cooling is not required to be covered. See handouts.
2.0
26.
Sugar container needs cleaning.
0.0
28.
Flies active in the kitchen.
0.0
34.
Cuttingboard stored in the dishwashing area are stacked on top of each other. Allow cuttingboards to air-dry. Recommend storing cuttingboards on their ends with air able to circulate between them. (one board is moldy, 2 others have an odor).
0.5
36.
2-Door Refrigerator labeled "cooler 1" is damaged inside top and dripping.
Make-line refrigerator doors are not properly secured, hinges damaged, missing.
0.5
40.
Refrigerators and fan need cleaning.
0.5
42.
Hose outside is submerged in slop water in can wash.
0.0
43.
No Soap available at handsink in dish area, vegetable prep area.
Employee restroom needs cleaning.
1.0
44.
Trash cans need cleaning.
0.0
47.
Store hose up and off of the ground, out of standing water that is currently clogging the can wash.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Can Wash is clogged, full of slop water. Clear the drain. Water shall not be discharged to storm drain.
Food prep sinks need thorough cleaning with soap. Once sinks and prep tables are clean and rinsed, spray with sanitizer and leave them wet/"glistening" to air-dry. Do Not wipe off the sanitizer. . . . . . . .
Remove stickers, labels, glue from the outside of containers each time they are cleaned. (Good job labeling the food.) . . . . . . . . . . . . . . . . .
Large bread container needs cleaning. Black film can be scratched off all along the top.
1.5
14.
Fagouli Soup 99F and Minestrone Soup 110F prepared over 3 hours ago is stored in the bottom of make-line refrigerator, covered. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Monitor the cooling process. Metal pans were submerged in ice water to speed-up the cooling process. Recommend the use of a cooling log. Consider a dry-erase board hung on the wall or clip board with the provided cooling logs.
2.0
17.
Several staked and portioned containers of butter are left on the table at room temperature, with only the bottom of the pan touching ice water. Butter should remain below 45F.
0.0
23.
Soup is stored in covered pans in the bottom of the make-line refrigerator. Consider using a frozen chill wand, the addition of ice, use of an ice water bath, etc. Use your thermometer to verify that all foods cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Food that is cooling is not required to be covered. See handouts.
1.0
25.
Bi-metallic stem thermometer used to check meatballs read 15 degrees too cool. Stem requires submergion to dimple for accuracy. This type of thermometer is good for larger quantities of food with uniform tmeperature, not final cook temperatures, etc. Recommend a digital thermometer that reads close to the end of the probe.
0.5
34.
Large plastic containers and insulated dough containers need to air-dry before being stacked together. Work on cross-stacking, etc. Do not towel dry.
0.5
43.
No Towels available at handsink in dish area, vegetable prep area.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Slicer is stored on the sink drainboard at the pass-through window for dirty utensils. Protect slicer from contamination. Store in a clean area. . . . . . . . . . . . To receive credit for ServSafe, full-time management must complete a 12+ hour course and have the original certificate and original signed letter from the instructor verifying the classroom hours.
