Observation: Staff are not wearing hair restraints during production tasks. Hair can become a physical contaminant of food products.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
Observation: When tested the sanitizer levels in the wiping cloth buckets had dissipated to 100ppm (quaternary ammonia sanitizer 200-400ppm); CDI: Staff removed wiping cloth buckets form service and reestablished refreshed sanitizer buckets from dish sink (Sanitizer quaternary ammonia measure dat 400ppm) Discussed with manager about increasing frequency of bucket refresh (currently every 4 hours) which higher air temperature and usage may effect.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
56.
Observation: The lighting over the hand sink and the toilet is insufficient and does not meet a minimum of 20ftc.6-303.11; Core; B) At least 215 lux (20 foot candles):
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including 3 comp. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.12; Core; Scored cutting boards. Resurface or replace cutting boards.
0.0
55.
6-501.12; Core; Floors look better but cleaning is still needed of floors and walls under/behind 3 comp. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-502.11(A) and (C); Core; Plastic containers badly discolored. Utensils shall maintain in good repair. Repeat
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including 3 comp. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-703.11; Priority; Hot water dish machine not sanitizing properly (reaching a temp of 160F). Maintain sanitizer at correct concentration. CDI: PIC set up 3 comp and called maintenance.
1.5
47.
4-502.11(A) and (C); Core; Plastic containers badly discolored. Utensils shall maintain in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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
10.
6-301.12; Priority Foundation; No papertowels at the handsink in back room. Each handwashing sink or group of adjacent handwashing sinks shall be provided with papertowels or another type of hand drying device. CDI: Papertowels provided.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Store dishes in a self draining position that allows air drying.
0.0
48.
4-302.14; Priority Foundation; No high temp test strips for dish machine. A test kit or other device that accurately measures the concentration SANITIZING solutions shall be provided. REHS will return Friday February 11 to verify. Verification Required.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 31, 2020 to verify the temperature at the dish machine has been corrected. Follow-Up: 07/31/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. VR- VERIFICATION REQUIRED. Have hot water issues corrected by Monday 11/25/2019 to avoid Suspension of permit.
*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.
Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com Follow-Up: 05/03/2019
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.
Inspector contact information: Maria Powell (919)675-5603 *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.
