3-302.11; Priority; Vegetables were stored next to raw chicken and raw shell eggs in the walk in cooler. Raw meats and eggs shall be stored so they cannot contaminate vegetables and ready to eat foods. CDI-Foods were rearranged. EC provided a food storage chart in Spanish to PIC via email.
4-501.114; Priority; There was no measurable sanitizer in the chlorine solution. Chlorine sanitizing solutions shall measure 50-200ppm. CDI=Unit was primed, and chlorine solution measured 100ppm.
3-302.11; Priority; Raw chicken was stored next to cooked chicken on the prep sink/counter. Raw food shall be stored so that it cannot contaminate ready to eat food. CDI-Raw chicken was moved to the walk in cooler. Discussed food storage with PIC, stressing the need for separation between raw and ready to eat food.
1.5
39.
3-305.11; Core; Raw chicken was stored on the floor. Cooked chicken in a container was stored on a trash can. Food shall be stored at least 6 inches above the floor, and be stored to protect from contamination from the premises. CDI-Chicken was moved to the walk in cooler and prep counter. Discussed better storage options with PIC.
4-601.11 (A); Priority Foundation; A stack of plates stored as clean had food residue on them. The slicer, unused since last night, had food residue on it. Food contact surfaces shall be clean to sight and touch. CDI-Items were cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in the prep cooler were holding at 50-51F. TCS (temperature control for safety) foods shall be cold held at 41F or lower. CDI-Unit was adjusted down. Food was moved to walk in cooler until unit cools down.
1.5
38.
6-501.112; Core; Observed roach in container of celery. Dead insects shall be removed. CDI-Insect was removed.
0.0
39.
3-305.11; Core; A roach was observed floating in water with celery in the prep cooler. Food shall be protected from contamination during storage. CDI-Food was voluntarily discarded.
3-302.11; Priority; Raw shell eggs were stored above cheese and tortilla chips in the walk in cooler. Raw animal products shall be stored separately from ready to eat foods. CDI-eggs were voluntarily discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Vegetable soup was held hot in the steam table at 104-130F. TCS foods shall be held hot at 135F or above. CDI-Soup was reheated to 165F.
1.5
39.
3-305.11; Core; A bag of frozen fries and a few loose vegetable patties were stored uncovered in the reach in freezer. Food shall be covered to protect from contamination. CDI-Patties were placed into a freezer bag. Fries were closed.
0.0
41.
3-304.14; Core; Wiping cloths were stored in a solution of 100ppm quaternary ammonium. Wet wiping cloths shall be stored in quaternary ammonium measuring 200-400ppm. CDI-Solution was discarded and replaced.
0.0
47.
4-501.11; Core; The gaskets on the prep cooler are beginning to peel away from the doors. The shelves in the walk in cooler are beginning to rust. Equipment shall be maintained in good repair. Repair/replace the gaskets and rusting shelves.
0.0
54.
5-501.114; Core; One garbage dumpster did not have a drain plug. Dumpsters shall be provided with drain plugs. Facility will be getting replacement dumpsters soon.
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
3-501.13 ; Priority Foundation; Frozen soup was left out at room temperature on the prep sink to thaw. Foods shall be thawed: under refrigeration at 41F or less; or submerged under running water, if the water is 70F or lower, and the food temperature does not rise above 41F; or using the thaw setting on the microwave, if the food is immediately moved to traditional cooking equipment. CDI-Soup was moved to WIC to finish thawing. Discussed appropriate thawing methods with PIC and chef.
0.5
41.
3-304.14; Core; There was a damp wiping cloth stored on a shelf in between uses. Wiping cloths shall be stored in a sanitizing solution in between uses when they become wet. CDI-cloth was placed into sanitizer solution.
0.0
49.
4-602.13; Core; The interior of the conveyor oven, cogs, wheels, etc. have a heavy accumulation of crumbs and residues. Non food contact surfaces of equipment shall be maintained clean. Clean the oven.
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
3-305.11; Core; Chicken was stored on the floor in the walk in cooler. Chicken wings were stored under leaking compressor in the walk in freezer. Food shall be stored at least 6 inches above the floor, and be stored in a clean, dry location, where it is not exposed to splash, dust, or other contamination. CDI-Chicken was moved to be 6 inches above the floor. Chicken in the freezer was moved away from the compressor.
1.0
47.
4-501.11; Core; The compressor in the freezer has ice build up under the vents an on the floor. Equipment shall be maintained in good repair. Repair the compressor.
0.5
49.
4-602.13; Core; The shelves above the pizza oven and dry storage shelves are dusty. There is some food splash on the slicer from the steam table stored next to it. The floor of the walk in cooler was soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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
No signature required due to COVID-19 precautions.
2-102.12 (A); Core; Facility did not have certified food protection manager present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire servsafe for person in charge.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. A food establishment shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
10.
5-205.11; Priority Foundation; Bar hand sink was used as a dump sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Informed bartender not to use handwash sink as dump sink.
1.0
16.
4-601.11 (A); Priority Foundation; Observed multiple dishes, stored as clean, soiled with food debris and dust. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent back for cleaning.
1.5
39.
3-305.11; Core; Ice from compressor in walk in freezer was above and on box of chicken wings. Food shall be protected from contamination by storing the food where it is not expose to splash, dust, or other contamination. Repair walk in freezer and remove icicles.
0.0
49.
4-601.11(B) and (C); Core; Knife holder was soiled with grease and food debris. Dish storage rack was soiled with dust and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean knife holder and dish storage rack.
0.5
55.
6-501.12; Core; Kitchen vents had dust accumulation. Kitchen floors were soiled near walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean kitchen vents and floor.
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-resou
*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 was led by Jamie Phelps.
Walk-in cooler is well organized. . . Soap dispenser is dispensing soap in the restroom, but not as intended. . . Consider adding another sink in the bar area to dedicate as a dump sink.
*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 that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
HAND WASHING needed before cook puts on gloves to handle food. Glove box is stored on the meat slicer and on the food preparation sink. Recommend adding glove box holders to the left of the towel dispenser and encouraging frequent handwashing.
Submit the specification sheets for the new walk-in cooler that has been installed and also provide all permits needed by the Town of Cary for the installation of this unit. Submit this information to Lucy.Schrum@wakegov.com . For future walk-in freezer planned, spec sheets must be submitted to our department for approval, and all applicable permits shall be secured by the Town of Cary BEFORE this freezer is installed.
NOTE: Verification to be made on #34 on this report (providing an accurate thermometer to check thin foods). By Friday, December 27, 2013, send copy of invoice once thermometer has been obtained to Lucy Schrum at Lucy.Schrum@wakegov.com or fax to 919-743-4772..NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link. Follow-Up: 12/27/2013
The finish has worn off the slicer. There is excessively long bolts etc at the top of the walk-in door. The Ice machine is making a lot of noise.
0.5
45.
Fix holes in the walls. Some wall corners are damaged. Some paint is peeling. Replace the access cover under the sink in the rest room. The flooring is starting to come apart. Clean the walls and ceiling where they are dusty at air vents.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The finish has worn off the slicer. There is excessively long bolts etc at the top of the walk-in door.
0.5
41.
(1)You need a proper p-trap in the drain line after the dish machine drain. (2)Remove the indirect drain from below the hand sink and install a proper p-trap. (3)There needs to be a p-trap in the drain after the sink basin and before the vent before the line goes to the grease trap.
0.0
43.
The and sink at the bar is being used as a dump sink. You need a separate dump sink.
1.0
45.
Fix holes in the walls. Some wall corners are damaged. Some paint is peeling. Replace the access cover under the sink in the rest room. The flooring is starting to come apart.
0.5
49.
No documentation of approved training - no credit awarded.
The frozen soup was put in the steam table to cook it. The steam table is only to keep things hot, use the flat top to cook food first or the microwave. Follow the directions on the soup package. (The metal pan was put on the flat top to cook the soup.)
2.0
36.
The shelves were screwed to the walls with hex head screws and they should be round head, truss head or pan head screws.
0.5
38.
You need hot and cold water at the utensil sink. There is only hot today.
0.5
41.
There is sewage odor in the kitchen. You need "P" traps on the drain leading from the dish machine before it goes into the wall and you need a P-trap below the sink drain before the grease trap. The water trapped by the p-trap prevents sewer gas from entering the kitchen. Also the hand sink at the bar has an in-direct drain. An indirect drain is not required for a hand sink and not required for a dump sink. Put a P-trap in that drain also. It can be indirect or not, does not matter.
0.0
45.
Fix holes in the walls. One ceiling tile is acoustical tile in the kitchen. Clean the ceiling where it is dirty or dusty. Some wall corners are damaged. There is a open hole under one hand sink. Clean the ceiling in the dinning room.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under or on wheels..
0.5
49.
No documentation of approved training - no credit awarded.
Thoroughly clean the bar fountain guns. (They were cleaned.) The sanitizer spray was too weak. The Quat should be 200-400 parts per million. (It was remixed.)
1.5
36.
Replace torn gasket on reach in freezer in kitchen. The shelves were bolted to the walls with hex head bolts and they should be pan head bolts.
0.5
43.
!There is no warm water at the employee rest room hand sink.(2) Also there is a sink set up as a hand sink that is being used as a dump sink. It has an indirect drain without a "P" trap, this could let sewer gas into the building. An indirect drain is not required for a hand sink and not for a dump sink. (3)There is a screw hole in the vent pipe in the employee rest room. Seal it up with silicon etc.
1.0
45.
There are some holes in the wall behind the freezer. One ceiling tile is acoustical tile in the kitchen. Clean the ceiling where it is dirty or dusty. Some wall corners are damaged.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under or on wheels..
0.5
49.
No documentation of approved training - no credit awarded.
Replace torn gasket on reach in freezer in kitchen.
0.0
39.
Two white chest freezers not NSF; all equipment must be NSF approved.
1.0
46.
Clean minor dust build up on vents in restrooms.
0.0
47.
Storage on floor under 2 comp sink, in walkin beer cooler and storage closet on side; all storage must be 12" off the floor (stationary) or 6" (mobile).
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Find spacer for hood to have filters fit tightly. Keep single service in plastic sleeves to protect rims. Noted cleaning efforts to facility.
Be sure filters are in place in hood before start working so it will work properly. Gasket on rt. prep cooler door is torn and needs replacing. White chest freezer lid on cook`s line is broken and needs repair. Water pooling in walkin beer cooler and lt keg cooler in bar; have units looked at to determine source of water. Reach in freezer in side storage closet has ice build up; have unit looked at to determine source of ice.
1.0
39.
Three white chest freezers not NSF; all equipment must be NSF approved.
1.0
47.
Storage on floor under 2 comp sink, in walkin beer cooler and storage closet on side; all storage must be 12" off the floor (stationary) or 6" (mobile).
0.5
49.
No documentation of approved training - no credit awarded.
Beef stored beside chicken in walkin cooler; manager rearranged to put beef on side rack and moved eggs above pickle buckets. Be sure to watch food storage order in cooler. Milk stored in cooler for display items only-moved to prep cooler in back.
1.5
23.
Soup put in walkin cooler covered with saran wrap; showed cook that he is allowed to keep food uncovered when cooling something down. After product is cooled, then you need to cover it.
0.0
34.
Found some dishes stacked wet; be sure to air dry before stacking.
0.5
36.
Be sure filters are in place in hood before start working so it will work properly.
0.0
39.
No documentation provided on chest freezer at cook`s line and chest freezer in outside storage that it is NSF apporved. If not documentation is presented at next inspection, intent to suspend will be issued.
1.0
40.
Clean pipe in between chargrill and fryers; clean inside lt keg cooler; clean lt side of chargrill.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Call management company and have dumpster replaced; rusted out on bottom.
Found food uncovered in freezer and in prep cooler; keep all foods covered unless in cooling process. Chicken stored beside hamburger in walk in cooler; have more separation between two species; food order chart provided for reference. Ice in bar area must be covered and protected at all times. Do not store milk in keg coolers; moved to prep cooler in kitchen area.
1.5
25.
Thermometer not available at time of inspection. Must provide a metal stem thermometer (0-220F) to test food.
0.5
36.
Racks in walk in cooler are rusting and need replacing.
0.5
39.
White chest freezer by fryers does not have any labeling on it to prove it is NSF. Provide specs on unit for EHS to accept as NSF approved.
0.5
40.
Clean the following: can opener; microwave; reach in freezers.
0.5
45.
Clean floors in hard to reach areas esp under prep areas. Clean sugar off the floor in storage room outside.
0.5
46.
10 ft. candle lighting needed in back hallway towards bathrooms.
0.5
47.
Soda boxes on the floor in storage closet; chemicals stored on floor under 3 comp sink; must have all storage off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
- NO POINTS - DO NOT PLACE CHICKEN DIRECTLY IN PAN OF BREADING FLOUR, PORTION FLOUR IN TO SEPARATE CONTAINER FOR EACH ORDER & DISPOSE OF FLOUR PORTION .. IF CHICKEN IS PLACED INTO BREADING CONTAINER, THE CONTAINER MUST BE MARKED FOR TO BE DISPOSED OF EVERY 2 HOURS.
0.0
11.
- 2.5 POINTS - REGULARLY CLEAN THE INSIDE TOP OF THE ICE MACHINE TO ELIMINATE MOLD GROWTH(REMOVE SHIELD TO REACH INSIDE) CLEANED ON SITE
2.5
12.
- 1.5 POINTS - NEED QUAT TEST STRIPS FOR SPRAY BOTTLE SANITIZER (MARKED ON LAST INSPECTION)
1.5
14.
- NO POINTS - NOT MARKED ON PREVIOUS INPSECTIONS - SMALL WHITE REACH IN KITCHEN FREEZERS ARE NOT NSF OR APPROVED EQUIPMENT
0.0
16.
- 1 POINT - KEEP SINGLE SERVICE ITEMS COVERED & PROTECTED IN THE BACK STORE ROOM .. FOUND STYRAFOAM & DELI TRAYS OPEN OR UNWRAPPED.
1.0
17.
- NO POINTS - REMOVE BOARDS WRAPPED IN TIN FOIL ON AIRDRYING SHELF .. IF A SOLID SURFACE IS NEEDED, USE BAKE PANS - BEER COOLER IS ACCUMLATING CONDENSATION
0.0
21.
- 1 POINT - CLEAN INSIDE OF THE BATHROOM HANDSINK CABINETS .. CLEAN AROUND BASE OF BATHROOM HANDSINK FAUCETS
1.0
23.
- 1 POINT - REPAIR THE LEAKY CAN WASH FAUCET. CAN WASH NEEDS A Y HOSE ( I CANNOT DETERMINE IF BACK FLOW PREVENTORS ARE ON ) MARKED ON LAST INSPECTION
1.0
27.
- NO POINTS - POOL ROOM STORAGE CLOSET WITH FREEZER MUST HAVE SMOOTH FLOOR (INSTEAD OF CARPET
0.0
28.
- 0.5 POINTS - CLEAN THE FLOORS AND WALLS IN HARD TO REACH PLACES, IN CORNERS, NEAR FLOOR DRAINS, AT WALKIN COOLER DOOR HANDLE,
0.5
29.
- NO POINTS TAKEN: NEED 10 FOOT CANDLES OF LIGHT IN POOL ROOM BATHROOM FOYER
USE APPROVED PLASTIC SCOOPS TO DISPENSE DRY GOODS. (COFFEE CUPS MAY CRACK & LEAVE PARTICLES IN DRY GOODS...CONDIMENT CUPS ARE ONE TIME USE ITEMS)
1.0
11.
SANITIZER NOT DISPENSING IN DISH MACHINE (WAS FIXED BY ECO LAB DURING INSPECTION)...MUST CHECK DISH MACHINE SANITIZER LEVELS AT LEAST DAILY TO ENSURE THAT IT WORK---- REGULARLY CLEAN THE INSIDE TOP OF THE ICE MACHINE (REMOVE SHIELD TO REACH)
2.5
12.
NEED QUAT TEST STRIPS FOR SPRAY BOTTLE SANITIZER.
1.5
17.
AREAS THAT NEED CLEANING: EQUIPMENT LEGS & WHEELS...DISH SINK SPRAYER...BEHIND FRYER DOORS...UNDER GRILL, INCLUDING PIPES...SHELF IN POOL ROOM STORAGE CLOSET...RACK ON WALL NEXT TO PREP COOLER.
1.0
23.
CLEAN THE KITCHEN TRASH CANS NIGHTLY...REPAIR THE LEAKY CAN WASH FAUCET. CAN WASH NEEDS A Y HOSE AND PROPERLY WORKING BACK FLOW PREVENTORS.
1.0
28.
CLEAN THE FLOORS AND WALLS IN HARD TO REACH PLACES, IN CORNERS, NEAR FLOOR DRAINS, AT WALKIN COOLER HANDLE.
1.0
General Comments
NO POINTS TAKEN: NEED 10 FOOT CANDLES OF LIGHT IN POOL ROOM BATHROOM FOYER...POOL ROOM STORAGE CLOSET WITH FREEZER MUST HAVE SMOOTH FLOOR (INSTEAD OF CARPET)...DO NOT STORE BOX OF LEMONS DIRECTLY NEXT TO BOX OF RAW CHICKEN...
DO NOT ALLOW SPOON HANDLES TO FALL INTO FOOD...USE ONLY SCOOPS WITH HANDLES TO DISPENSE PRODUCT.
2.5
5.
KEEP THERMOMETER CALIBRATED.
1.5
17.
AREAS THAT NEED REGULAR DETAIL CLEANING...UNDERSIDE OF SHELF ABOVE BBQ SAUCES, EQUIPMENT LEGS, EDGES OF BLUE RACKS, UNDER GRILL EQUIPMENT, INSIDE BEER COOLERS
1.0
21.
BATHROOM & HANDSINK AREAS THAT NEED REGULAR CLEANING; BASE OF MEN''S TOILETS, BASE OF SINK FAUCETS, BATHROOM DOORS----NEED HOT WATER IN HANDICAP BATHROOM
1.0
28.
CLEAN THE FLOORS AND WALLS IN HARD TO REACH PLACES, IN CORNERS, NEAR FLOOR DRAINS
