Observation: The dish machine was unable to reach final sanitization temperature on the surface of 160F due to inoperability of the dish machine. CDI: Utensils and equipment were washed through dish machine and than manually sanitized in three compartment sink for corrective action until machine can be fixed.
4-703.11; Priority; After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under sec.sec. 4 501.15, 4 501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P or
(C) Chemical manual or mechanical operations
1.5
42.
Observation: Labels still affixed to avocados during prep production. Remove labels prior to washing and prepping. CDI: Corrected by removing labels.
3-302.15; Core; Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.0
47.
Observation: The gasket on the chef drawer is in poor repair.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: The temperature gauges on the ware wash machine (rinse, wash, final) and pressure gauge is in poor repair. The thermometer on the one door hh cabinet is not reading actual air temperature which was observed at 142F and readout reflected 162F.
All measuring temperature devices shall be kept in good repair and readable. 4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
51.
Observation: The faucet handles on both hand sinks are in poor repair. The AVB on the dish machine is missing cap.
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair. Core;
0.0
55.
Observation: Areas under wait station and various areas of floor covering in production areas have accumulation of debris. Increase frequency and provide tools to eliminate buildup.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-103.11 (A) - (P); Priority Foundation; It is the PICs responsibility to make sure employees are properly cleaning/sanitizing food contact utensils. Today, metal containers and plates observed soiled. PIC duty points will be deducted next inspection if dishes do not improve. CDI: Items placed in dish washing area.
0.0
16.
4-601.11 (A); Priority Foundation; Plates and metal containers with food debris. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
21.
3-501.16(A)(1) ; Priority; Baked mac and cheese inside hot hold unit 68F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Mac and cheese discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Grits sitting on counter and rice inside rice cooker from previous night 65-68F. TCS foods shall maintain a cold hold temp of 41F or below. CDI: Items discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of metal pans and containers. Plates stored with food contact surfaces exposed to ceiling. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards on make lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of hot hold units and racks inside refrigerators/walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Plates and metal containers with food debris and plastic containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
35.
3-501.13 ; Priority Foundation; Mahi thawing in unopened packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI: Packages opened.
0.5
41.
3-304.14; Core; Quat sanitizer buckets 0ppm. Maintain sanitizer at correct concentration. CDI: Buckets corrected to 200ppm. Repeat.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of metal pans and containers. Plates stored with food contact surfaces exposed to ceiling. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards on make lines. Resurface or replace cutting boards.
2-102.12 (A); Core; PIC not a certified food protection manager. The PIC shall be a certified food protection manager.
1.0
16.
4-601.11 (A); Priority Foundation; Metal containers and plates with food debris and plastic containers with sticker residue were being stored as clean. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
20.
3-501.14; Priority; Container of roast beef inside walk in was cooling from last night was 54F. TCS foods shall be cooled from 135-70 within 2 hrs and 70-41F within 4 hrs. CDI: Beef discarded.
0.0
21.
3-501.16(A)(1) ; Priority; Containers of grits inside hot hold unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Grits discarded. Hot cabinet was holding at 122F when REHS took temps then PIC turned up unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salad mix on ice and roasted califlower on make line 49-51F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
0.0
41.
3-304.14; Core; Quat sanitizer buckets 0ppm. Maintain sanitizer at correct concentration. CDI: Buckets corrected to 200ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of metal pans and containers. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
4-601.11 (A); Priority Foundation; Metal containers stored clean had food build up on them. 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; Observed wet stacking of metal pans and containers. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
3-501.17; Observed food in flip top area, salad in reach in cooler, ham and meatloaf in the grill drawers prepared yesterday and without a date. Food held for more than 24 hours shall be dated for at least 7 days with the preparation date as day 1. CDI. food items were dated.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of metal pans and containers. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
55.
6-501.12; Core; Observed cleaning needing to be done to the walls behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat
1.0
56.
6-303.11; Core; Observed lighting out over main cook line. At least 50 foot candles are required in areas where employees are working with food, utensils or equipment.
4-601.11 (A); Priority Foundation; Some plates and metal containers stored clean had food build up and sticker residue on them. 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. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. 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: Clean up plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had food build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
35.
3-501.13 ; Priority Foundation; Mahi thawing in unopened packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI: Packages opened.
0.0
43.
3-304.12; Core; In use utensils stored in water at 107F. During pauses during food prep/dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates are being stored with food surfaces exposed to ceilings. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially shelves, can racks, outsides of equipment and carts. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. 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. VR-VERIFICATION REQUIRED. REHS will return by Monday, 6/21/2021 to verify dish machine sanitizing rinse corrected. Use 3-comp sink for final sanitizing of dishes until repairs to the dish machine complete. Follow-Up: 06/26/2021
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.
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. VR-VERIFICATION REQUIRED. REHS will return by November 23, 2020 to verify the hot water sanitizing rinse at the kitchen dish machine has been repaired so supplying hot water of at least 160F at the dishes. Follow-Up: 11/28/2020
*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. 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. No PIC signature due to COVID-19 precautions.
*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. In ladies restroom, toilet paper not in dispensers in both stalls. Maintain paper products in dispensers to reduce risk of cross-contamination of hands.
*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. Inspection by Sarah Black 919-500-3421 sarah.black@wakegov.com
*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: 12/06/2018
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.
