3-302.11; Priority; Raw scallops inside reach in and raw pork inside refrigerator stored over RTE foods. Food shall be stored based on final cook temps with RTE over raw. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic containers and lids stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Items moved to dish washing area. Repeat.
1.5
23.
3-501.17; Priority Foundation; Some food items inside refrigerators and reach ins prepped previous day not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked. Repeat.
1.5
23.
3-501.18; Priority; Mac salad and pimento cheese inside refrigerator past 7 day date marking. RTE TCS foods exceeding 7 days shall be date marked. CDI: Items discarded.
0.0
28.
7-201.11; Priority; Sanitizer bottles stored on top of reach in unit and beside ice machine. Chemicals shall be stored where they cannot contaminate foods and food equipment. CDI: Items moved.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC. [REPEAT]
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic lids stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Lids returned to 3-comp for additional cleaning.
0.0
20.
3-501.14; Priority; Cooling Rate: Egg salad overstacked in thick plastic pan, placed in top section of the prep unit, cooling 71F to 68.2F in 30 minutes = 2.8F/30min = 0.09F.min (for room temperature products, cool 70F to 41F within 4 hours, cooling rate 0.12 or greater, so this product cooling too slow). Cooling Rate: Salsa in thick plastic tightly covered pan, in tall reach-in cooler, cooling 64F to 63.6F in 23 minutes = 0.4F/23min = 0.017F.min (for room temperature products, cool 70F to 41F within 4 hours, cooling rate 0.12 or greater, so this product cooling too slow). Cooling Rate: Cooked chicken breasts in colander with a little ice added, then transferred to sheet pan on speed rack. Cooling 130F to 125F in 18 minutes = 5F/18min = 0.277F.min (for cooked TCS foods, cool 135F to 70F within 2 hours, cooling rate 0.54 or greater, so this product cooling too slow). CDI- Egg salad divided into two pans and placed in reach-in freezer for active cooling. Salsa placed in ice bath. Chicken spread out into a single layer on sheet pan and placed in cold-hold unit for active cooling.
0.0
23.
3-501.17; Priority Foundation; Date-Marking missing on one ziplock bag of Mushrooms cooked a few days ago. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep date added during inspection.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Egg salad overstacked in thick plastic pan, placed in top section of the prep unit, cooling too slow. Salsa in thick plastic tightly covered pan, in tall reach-in cooler, cooling too slow. Cooked chicken breasts on sheet pan sitting out on speed rack cooling too slow. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Egg salad divided into two pans and placed in reach-in freezer for active cooling. Salsa placed in ice bath. Chicken spread out into a single layer on sheet pan and placed in cold-hold unit for active cooling. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
39.
3-307.11; Core; Sheet pan of cooked chicken slide onto speed rack, with soiled side rails of the rack going into several pieces of chicken. Multiple containers of uncovered TCS foods stored on low shelf in prep unit under open wire shelving. FOOD shall be protected from contamination. CDI- PIC voluntarily discarded the soiled pieces of chicken. Lids added to stored food.
1.0
40.
2-303.11; Core; One food handler wearing small bracelet. 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. PIC to direct employee to remove bracelet and rewash hands.
0.0
43.
3-304.12; Core; Multiple Tongs hung on low oven handle where can brush up against pants. Multiple utensils stored in <135F water on the counter. In ice machine, ice scoop stored in ice with the handle down in the ice. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs, scoop, utensils moved during inspection.
0.5
47.
4-501.11; Core; Right side prep unit door seal is torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door seal.
0.0
47.
4-202.11; Priority Foundation; In tall cooler, linguini stored in cracked plastic pan. Another cracked plastic pan found stored as clean. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Linguini moved to another container and PIC voluntarily discarded the damaged containers.
0.5
49.
4-601.11(B) and (C); Core; Dry storage wire racks and speed rack observed with dust/sticky residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.5
55.
6-501.16; Core; Mop in service sink leaning up against wall, floppy mop head side up. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
0.0
55.
6-501.12; Core; Wall vent fan with heavy dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
0.5
55.
6-501.11; Core; Floor tile damage throughout kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Replace the damaged tiles.
2-501.11; Priority Foundation; Facility missing written procedures for cleaning and handling vomit and diarrhea. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- EHS provided written procedures during inspection.
0.0
16.
4-602.11; Priority Foundation; Noted some black organic build-up along the interior surface of the barista station soda gun. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the soda gun nozzel.
1.5
16.
4-501.114; Priority; Observed dish washer not sanitizing dishes in the three compartment sink after washing/rinsing. Employee washed dishes in the first sink basin, rinsed in the second, and then placed dished on the drain board to sanitize. Furhter discussion determined the larger pans and containers were then air dried not placed in to the chemical dishmachine for a final sanitizing step. Facility must modify procedure with the three compartment sink such that the last step before storage is to sanitize utensils/dishes with a chemical sanitizing method, and then allow the surfaces to air dry before storage. CDI- Education provided, dishes rewashed and sanitized.
0.0
33.
3-501.15; Priority Foundation; Found a tightly wrapped bag of pulled chicken and a tightly covered container of pot pie cooling in the reach in cooler unit. Also noted a pan of baked shitake mushroom cooling on a speed rack at room temp. Noted pot pie and pulled chicken was temping between 44-45 F. Shitake mushrooms was temping at 122 F. Ensure food is placed in vented shallow container during the cooling process. Blast chill TCS items in the reach in cooler or freezer for rapid cooling. CDI- Education provided. Instructed PIC to place food on shallow containers and relocate mushrooms to reach in cooler.
0.5
45.
4-502.12; Priority; Observed a few boxes of single service items being stored on the floor near the back hallway. Ensure single service items are stored at least 6 inches above the ground, in a clean dry location.
3-203.12; Priority Foundation; Several mussel tags did not have last product sold date on them. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI - education provided on marking dates of the last sold shellstock from the batch on the tags.
1.0
16.
4-602.11Core; Minor accumulation of pink residue on the ice-machine inner shield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice-machine.
0.0
28.
7-202.12 Priority; Domestic pesticide labeled for house-hold use only found in the kitchen. Poisonous or toxic materials shall be used according to the manufacturer's directions. CDI - PIC discarded pesticide.
0.0
37.
3-302.12; Core; Container of dry goods (flour) did not have label/name on it. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI - PIC added name.
1.0
56.
6-403.11; Core; Employee drinks observed stored above facility items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Do not store employee items above facility foods/equipment/single-service items.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-302.11 Priority; Container of raw chicken stored above raw fish in a low boy cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - raw chicken was moved to the bottom.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Squeeze bottle ranch with added buttermilk and a container of diced tomatoes observed sitting in an ice bin at 44 degrees F. TCS/hazardous foods that are cold holding shall maintain a temperature of 41 degrees F or below. CDI - more ice was added to the bin so that food containers were properly submerged.
0.0
23.
3-501.17 Priority foundation; Several TCS food items made the day prior did not have a date marks on them. TCS/hazardous foods shall bare a date mark indicating the day prepared, the day removed from manufacturer packaging, or the day of discard. CDI - PIC added known dates to food items.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned metal containers observed stacked while still wet. Cleaned equipment and utensils shall be stored in a clean, dry location and in a self-draining position that allows for air drying. Do not stack dishes while they are still wet.
0.0
47.
4-501.11; Core; Door gaskets in cold holding units throughout were torn/damaged. Equipment shall be maintained in a state of good repair and condition. Repair/replace door gaskets to the cold hold units.
0.5
49.
4-601.11(B) and (C); Core; Door gaskets of cold hold units are in need of cleaning. Fan against the back wall has dust build up on and around it. Plastic bins holding dishes have debris on the bottom. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-501.16 (A)(2) and (B); Priority; Items including pasta salad, potato salad, deli meat slices, tuna salad, and chicken salad had cold stock temps. of 47-48 degrees F. The prep. cooler where these items were stored had an interior temp. of 46 degrees F. Cold foods must be kept at a temp. at or below 41 degrees F. The kitchen manager voluntarily discarded all out of temp. food items during inspection. The prep. cooler should be serviced and repaired in order for it to maintain proper cold stock temperatures. Do not store any potentially hazardous foods in this prep. cooler until it is functioning properly. A follow up visit will be conducted by Wake County Environmental Services to verify repair of the prep. cooler. Call 919-868-9245 to provide notice of the repair. The cooler must have repairs completed within ten days of the date of this inspection.
1.5
39.
3-305.11; Core; Food product boxes including cans of fruit were stored on the floor area adjacent to the mop sink. Food product must be stored at least six inches above the floor and away from areas of splash. A rack is needed to provide for the dry storage of this food product. Staff moved these items to other shelves and counters prior to the end of inspection.
1.0
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 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.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/03/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/28/2019
*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. Inspector Sarah Black. 919-500-3421 sarah.black@wakegov.com Verification March 29th. Follow-Up: 03/29/2019
*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.
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. Follow-Up: 03/16/2018
Effective Jan. 1, 2019, the NC Food Code 3-501.16 will require equipment to be upgraded or replaced to maintain food at a temp of 41 degrees and below at all times. Please plan accordingly.
Date marking, labeling and storage of cooked/raw foods has improved significantly since the last inspection. Since all cold hold temps in the facility are not 41 degrees and below, Begin date marking foods for only 4 days. Effective Jan. 1, 2019, the NC Food Code 3-501.16 will require equipment to be upgraded or replaced to maintain food at a temp of 41 degrees and below at all times. Please plan accordingly.
temperatures were in range today in the make line units. Sliced cheese, pimento cheese and ham were all stacked high in the cold hold pans. Recommend only filling the cold hold pans up to the rim only.
Cool chicken pot pie in smaller containers on ice. Use cooling wands to cool.
0.0
34.
Pans and bowls stacked wet. Air dry before stacking or cross stack.
0.5
36.
Replace pitted worn pans and pitted worn bowls.
0.5
38.
No test strips for clorine. Provide that read from 0-200ppm.
0.5
40.
The sides of the oven, top of the stove, bottom dry storage shelving needs to be cleaned.
0.5
45.
Clean the wall behind the ice machine. Fill in the holes in the wall in the storage room/office area.
0.5
46.
Replace blown lights in the storage room. Repairs to this light has been ordered.
0.0
47.
Keep all beer off the floor in the storage room on shelving 12" off the floor or on a rack with wheels. Keep all soda boxes off the floor in the storage closet. Keep all storage off the floor in the storage closet that is storing miscelaneous items.
0.5
49.
Documentation of approved training - 2 point credit awarded.
An employee grated carrots that are not being cooked with her bare hands. Use thongs, gloves or spatulas when handling ready to eat food.
0.0
10.
RAW COD STORED NEXT TO BREAD IN THE TWO DOOR UPRIGHT FREEZER UNIT. RAW HAMBURGER STORED ABOVE FISH AND NEXT TO PORK IN THE TWO DOOR UPRIGHT FREEZER UNIT. RAW SALMON STORED NEXT TO COOKED TURKEY LUNCH MEAT IN THE TWO DOOR UPRIGHT REFIGERATION UNIT.Store all foods according to the final cook temperature. Follow the refrigeration/freezer chart provided on the wakegov.com/food website. Several boxes of wine and beer stored on the floor in the hallway by the restroom. Store on shelving 12" off the floor or on rack with wheels Corrected during inspection.
1.5
19.
PROPANE STORED NEXT TO FLOUR AND COOKING SPRAY. AEROSOL CANS AND MURPHY'S OIL SOAP STORED NEXT TO KOSHER SALT. STORE CHEMICALS BELOW ALL OR AWAY FROM ALL FOOD. CORRECTED DURING INSPECTION.
1.5
25.
No thermometer in the 2 door upright refrigeration unit and in the beer cooler that has olives. Provide.
0.0
36.
Shelving in the storage area where the office are worn and dirty. Repaint them. The dry food storage area has rusty metal shelving, replace. Gasket is torn on the 2 door upright refrigeration unit. Replace. Replace worn pitted pans.
0.5
40.
The inside of the ovens and the stove top needs to be cleaned.
0.5
43.
No employee hand washing signs in the men's or women's restrooms. Provide, found on the wakegov.com/food website.
0.0
45.
The floor is dirty under the soda boxes. Broken floor tile in storage closet. Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored next to raw fish and raw mussels in the 2 door upright refrigeration unit. Store all foods according to the final cook temperature. Follow the refrigeration/freezer chart provided on the wakegov.com/food website. Raw breaded chicken stored above cooked chicken , raw hamburger stored next to cooked turkey breaast in the upright freezer. Corrected during inspection..
1.5
19.
Propane stored next to spray cooking oil. Raid stored next to syrups. Store all chemicals below all food or a minimum of 18" away from the food. Unlabeled degreaser. Label all chemicals in spray bottles. Corrected during inspection.
1.5
25.
Provide thermometer for the 2 door upright refrigeration unit. Corrected.
0.0
36.
Shelves used for bar storage need a fresh coat of paint they are worn. Some pitted worn sauce pans. Replace.
0.5
40.
The inside of the oven and the top of the stove needs to be cleaned. The shelving in the beer/cherry refrigeration unit at the bar needs to be cleaned.
0.5
45.
Clean the floor under the cash register. Repaint the worn wood alcove where the dry storage/office area is. Rusty wall vent next to the stove. Repaint.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In 2 door reach-in freezer, found raw hamburger patties stored above cakes and other ready to eat foods. Do not store raw meats above ready to eat foods in freezers or coolers. Foods were rearranged.
1.5
11.
Small amount of build up on soda fountain diffusers, be sure to clean diffusers regularly, cleaned during inspection.
0.0
17.
Melon in fruit salad in ice bath and tuna salad in salad make line were not being properly maintained at 45F or below. Foods were too warm in top, be sure to keep ice up to level of food in container in ice bath and do not over-fill containers in make lines. Foods were re-cooled quickly.
0.0
26.
Sugar and flour containers were not labeled. All dry goods containers must be properly labeled with their contents.
0.0
29.
Observed owner preparing food without hair restraint. All employees that handle or prepare foods must wear an approved hair restraint(hat, hair net, or visor).
0.0
36.
Cutting board on salad make line is starting to get worn and rough, resurface; suggest drilling through hole on back side so that other side of board can be used. Found several scoop handless(in tuna,chicken,egg salads) that were missing end caps, area inside handle is not easily cleanable, replace scoops when end caps come off. Recaulk behind 3 compartment sink, caulking has some mold. Grip on slicer is cracked, replace. Recaulk around ice bin on soda fountain. Recaulk splash guard around dump sink, side next to hand sink may be removed if desired. Diffusers on soda fountain are not in good repair, replace. Soda gun nozzle is cracked, replace. Shelves used for bar storage need a fresh coat of paint, some raw wood shelves need to be sealed.
0.5
39.
At end of bar, reach-in Coca-cola cooler is NSF approved, but only for the storage and/or display of packed and bottled products, open containers of juices, cherries, and wine bottles are being stored in this cooler. Need to provide alternative storage for these items.
0.0
40.
Clean shelf above prep tables in center of kitchen. Clean lower shelves of prep tables throughout kitchen. Clean around screws under cutting board on sandwich make line. Clean utensil storage/air drying shelf near 3 compartment sink. Clean sides of bar cooler at entrance to bar.
0.5
43.
In restrooms, water pressure needs to be adjusted so that water is properly supplied when faucet handle is turned to either side. Suggest adding a splash guard between the hand sink and prep sink in kitchen, according to owner, prep sink is not used for food prep, only for storing dirty glass racks, but if sink ever needs to be used for food preparation or thawing, splash guard must be installed.
0.0
45.
Repair base board at floor next to 3 compartment sink. At end of hood, there is raw wood used to cover void area, seal wood so that it is smooth, easily cleanable and non-absorbent. Seal/secure FRP above hood to hood. Clean floor under/behind bar cooler.
0.5
46.
Recaulk hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty utensils stored with clean utensils.
1.5
33.
Do store tongs on oven handles as this raises the potential for contamination. It is recommended that the tongs be stored in a container or an area in which the tongs would not be contaminated.
0.5
35.
Invert all single service bowls and trays to prevent contamination.
0.5
46.
Lights must be shielded in the food prep area. All lights except 1 set had either tubes or a light shield.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Beans in steam table were 104F. Keep all potentially hazardous hot foods 135F. Beans were re-heated to 165F. It was determined that the steam table was unplugged.
2.0
29.
All food handlers must wear hair restraints.
0.0
33.
Do not store scoop handles in dry goods.
1.0
35.
Do not re-use single use sour cream containers.
0.5
49.
No documentation of approved training - no credit awarded. Serve Safe certificate was present but there was no side tab or hour verification sheet;Therefore, no credit was issued.
Store foods in freezer by cook temperature. Observed raw frozen chicken amd raw hamburger over cooked ham in freezer. Food storage chart can be obtained by going to www.wakegov.com/food
1.5
33.
Do not store scoop handles in dry goods.
0.5
34.
Clean all utensil storage bins. Store flatware in such a way that the handles are pointing in the same direction.
0.5
35.
Do not re-use single use sour cream containers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not leave foods in room temperature to thaw. Thawing can be done by either putting foods under running water, in a refrigerator, or by microwave if it is part of the continuous cooking process.
0.5
33.
Do not store scoop handles in dry goods.
0.5
36.
Replace door gasket on 2 door cooler next to storage rack.
0.0
46.
Clean all ventilation units and ac units. Observed dust build up.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Replace damaged gaskets on condiment cooler, 2 door True Freezer and on 2 door True refrigeration unit next to ice machine. Storage shelves in front of stove is beginning to rust. Repair top door of small make table in front of stove. The bottom part of the door is loose and exposing insulation.
1.0
46.
Clean all ventilation units, ac units and light shields. Observed dust build up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed lettuce being stored on "clean" side of drainboard on 3 compartment sink. Employee then washed utensil in 3rd compartment of sink splashing water and possibly contaminating lettuce.
1.5
24.
Do not thaw meats in room temperature. Thaw meats by either leaving meats in refrigeration units the night before or by using running water.
0.5
33.
Allow all utensils to air dry. Store utensils in such a way that the handles are pointing in the same direction.
0.5
36.
Replace damaged gaskets on condiment cooler and on 2 door True refrigeration unit next to ice machine. Storage shelf in front of stove is beginning to rust.
0.0
40.
Clean all tops of equipment and all shelving in 2 door True Freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Utensil wash machine sanitize cycle is not functioning (ran 7 cycles, no measurable amount of chlorine detected; also used hot water indicator strip to dtermine if machine had been converted to hot water sanitizing). (cos-use 3 compartment sink to sanitize)
2.5
14.
Do not re-use food shipping containers (sour cream containers) for food storage, if they have lips/crevices/90 degree angles that make proper cleaning and sanitizing difficult. For mulit-use food storage, use an NSF type container that has rounded/smooth surfaces and joints.
1.0
17.
Need to clean interior of cabinet below soda fountain. Need to replace the corroded shelf bracket above utensil wash sink. Need to clean the interior surfaces of slide top dessert refrigerator.
1.0
General Comments
Untill utensil wash machine is repaired, use it to wash and rinse utensils/containers, then use the 3 compartment sink to chemically sanitize.
Raw chicken was stored above raw mussels, in 2 door refrigerator. Need to store food on shelves, in order of final cook temperature (instruction chart on food storage order given to restaurant owner during inspection).
2.5
14.
Do not re-use food shipping containers that have lipped rims, 90 degree angles, dificult to clean surfaces (example: sour cream containers), for food storage. Facility`s mixer is designed to mount on table top, not the floor.
1.0
15.
Multi-use food containers were stacked within each other prior to air-drying. Clean food container lids stored under prep table were contaminated by food spill/splash.
1.5
29.
Need to clean the light fixtures in food prep room.
0.5
General Comments
Need to secure interior insulation panel to lid of prep refrigerator.
