2-401.11; Core; Open employee beverage was found being stored on a prep area. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.
0.0
16.
4-602.11; Priority; When asked, employee stated that the knives on the line are sanitized throughout the day with wiping cloths, but not completely cleaned (washed, rinsed, and sanitized). In use utensils for potentially hazardous food shall be cleaned at least every 4 hours. CDI- Employees were educated during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the walk-in cooler, all potentially hazardous food was between 43-45F. Potentially hazardous food shall be maintained at 41F or below. Manager stated that earlier today a delivery was made, and the walk-in cooler doors were opened and fans were accidentally turned off. During the inspection, the ambient air temperature in the cooler was lowered (fans were functioning and doors were closed) and food was rapidly cooled using ice. Ensure potentially hazardous food remains at 41F at all times.
1.5
24.
3-501.19; Priority Foundation; Potentially hazardous food was found being held on time as a public health control (TPHC) without accurate time stamps. Food being held on TPHC shall be marked with the time to indicate when they must be discarded within a 4 hour period. CDI- Food was marked with time stamps.
1.5
37.
3-302.12; Core; Large container of flour was not labeled. 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.
0.0
38.
6-501.111; Core; A few flies were present in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends taking control measures to eliminate flies.
0.0
55.
6-501.11; Core; While improvements have been made since last inspection, floors in the kitchen are missing grout in some areas. Physical facilities shall be maintained in a state of good repair. Full deductions not taken due to improvements made.
3-304.14; Core; Wet wiping cloths were found being held outside of sanitizer. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Repeat; Clean food containers were found being stacked closely together while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
1.0
49.
4-601.11(B) and (C); Core; Microwave interior, shelving above grill, prep cooler interiors, and cooking equipment exteriors have soil buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
1.0
55.
6-501.11; Core; Repeat; Floors in the kitchen are missing grout in some areas. Physical facilities shall be maintained in a state of good repair.
0.5
55.
6-501.12; Core; Wall at the end of the cool line has some dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
0.0
56.
6-501.110; Core; Upon EHS entrance, employee cellphone was being stored on a cutting bored. Employees shall use designated areas or lockers for personal items such as electronics or clothing.
3-501.16 (A)(2) and (B); Priority; In reach in cooler, shrimp and cooked corn were holding at 45F. In the prep bottom cooler, cut tomatoes were holding at 46F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Tomatoes were voluntarily discarded and shrimp/corn were cooled down to 41F before a 4 hour period elapsed.
1.5
37.
3-302.12; Core; Flour at the end of the main make line was not labeled. 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.
0.0
39.
3-305.11; Core; Water was accumulating at the bottom of the reach in freezer and standing water was contacting bags of food. Food shall be stored in a clean, dry area where it is protected from potential contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Bowls used for slaw being stored as "ready to use" had liquid splash inside of them from above. Equipment and utensils shall be stored in a clean, dry location where they are not exposed to potential contamination. A couple of clean metal bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
47.
4-501.11; Core; Reach in cooler was not properly adjusted and holding potentially hazardous food above 41F. Equipment shall be maintained in a state of good repair and properly adjusted. PIC manually adjusted cooler during the inspection.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fans and microwave interior top have soil/residue buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.11; Core; Floors on the main cook line are damaged and/or missing grout in some areas. Physical facilities shall be maintained in a state of good repair.
3-501.16 (A)(2) and (B); Priority; In a standing fridge, chowder and tcs sauce were holding above 41F (see temp chart). At a back prep cooler, container of pico was holding above 41F. TCS/hazardous foods that are cold holding shall maintain 41F or below. CDI - PIC discarded items.
1.5
23.
3-501.18; Priority; Shrimp and pico, at the make line and walk-in respectively were observed past their discard date (1/14, 1/16). TCS/hazardous foods shall be discarded after the discard date. CDI - PIC discarded items.
0.0
47.
4-101.19; Core; Caulking throughout the kitchen needs to be repaired/replaced. Wire shelving racks in cold hold units are starting to rust, low boy door inner panel is not flushed and there is a gap. Nonfood-contact surfaces of equipment shall be smooth and easily cleanable. Repair/replace items.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout the kitchen, cold hold units, shelving units, prep stations etc. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
51.
5-205.15; Grey water slow draining observed at a floor port at the end of the kitchen corridor. All other floor drains for grey water were fine/not over filling. Plumbing systems shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning of the floors, walls, and ceiling needed throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning has been noted as prior inspection reports.
1.0
55.
6-501.11; Core; There is a corner wall panel behind the stove that has become detached. Cove base missing outside and inside the walk-in cooler. Ceiling tiles at the stoves are heavily stained and need to be replaced. Physical facilities shall be maintained in good repair. Repair/replace mentioned items.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
7-102.11; Priority Foundation; Chemical spray bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
1.0
44.
4-901.11; Core; Multiple stainless steel containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
1.0
49.
4-601.11(B) and (C); Core; Interior areas of drawer coolers such as lettuce drawers need cleaning. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Some wall and towel dispensers have soil/food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean establishment more frequently. No points taken.
4-601.11 (A); Priority Foundation; Some plates and utensils were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the warewashing station to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded. Ice baths were placed on food.
3.0
38.
6-501.111; Core; Flies were observed throughout the facility, on clean utensils and equipment. The premises shall be maintained free of insects, rodents or other pests. The presence of pests shall be controlled by routinely inspecting the premises. CDI- Work order in place for pest control treatment.
1.0
43.
3-304.12; Core; Hot water used for holding in-use utensils measured 80-96F. During pauses in food preparation, utensils shall be stored in a container of water if the water is maintained at a temperature 135F or above. CDI- Water was removed from and containers were changed out.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple of clean metal bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Fryer cabinets were greasy, order-monitor in prep line, grease buildup on rack above grill were soiled. Nonfood contact surfaces shall be kept clean. Clean equipment.
0.5
55.
6-501.12; Core; Walls throughout kitchen splashed with food residue. Ceilings had food debris and grease stains. HVAC vents dusty. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean establishment more frequently.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
3-203.12; Priority Foundation; Multiple shellstock labels were not labeled with the final date of sale. Shellstock tag was not kept with the shellstock in the prep drawer. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Keep the shellstock tag with the product being prepared. Educated PIC on shellstock sell dates and moved tag to be with shellstock.
1.0
14.
3-402.11; Priority; Parasite destruction letters from 2013 for salmon. Parasite destruction letters shall be provided for fish that are served raw and ready to eat. PIC shall obtain updated parasite destruction letters for fish that is ready-to-eat raw.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple stored plates, bowls, and containers sent back to be cleaned again. Food contact surfaces and utensils shall be clean to sight and touch. Dishes were cleaned again.
1.5
21.
3-501.16(A)(1) ; Priority; Artichokes and mango salad on the steam table were being held at 120 and 114 degrees Fahrenheit, respectively. Food shall be maintained at 135 degrees Fahrenheit or higher for hot holding. Mango salad and artichokes were reheated to 165 degrees Fahrenheit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes, diced tomatoes, seafood dip, and bleu cheese were being held above 41 at the top of their stacks and below 41 on the bottom of their containers. Food shall be maintained at 41 degrees Fahrenheit or less for cold holding. Reduced stack sizes to below the fill line.
1.5
23.
3-501.17; Priority Foundation; Milk and sliced tomatoes not labeled with date prepared or opened. Food shall be dated with the date they are opened or prepared and discarded after 7 days, with the first day beginning on date of preparation. Milk and tomatoes voluntarily discarded.
1.5
37.
3-302.12; Core; Oil in spray bottle next to grill was not labeled. Food shall be properly labeled with its common name. Oil bottle labeled.
1.0
41.
3-304.14; Core; Sanitizer buckets stored on food contact surfaces. Sanitizer buckets shall be stored off the floor in a manner that prevents contamination of food and equipment. Bucket moved off food prep table.
0.5
47.
4-101.19; Core; Cardboard boxes used as divider for clean dishes. Non-food contact surfaces shall be smooth, easily cleanable, and nonabsorbent.
0.0
47.
4-501.11; Core; Tongs and other utensils with peeling handles. Stove knobs missing and hand sink in dish area leaking water underneath. Prep sink leaking water from the faucet. Wire portion of sprayer in dish area ripped. Equipment shall be maintained in good repair. Make necessary replacements/repairs.
0.5
49.
4-601.11(B) and (C); Core; Speaker hanging from ceiling, fryer cabinets, order-monitor in prep line, grease buildup on rack above grill, salamander, shelf legs throughout kitchen, and shelf above make-line where dishes are stored need cleaning. Nonfood contact surfaces shall be kept clean. Clean equipment.
0.5
55.
6-501.12; Core; Walls throughout kitchen splashed with food residue. Ceilings had food debris and grease stains. HVAC vents dusty. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Establish cleaning schedule.
0.0
56.
6-305.11; Core; Employee phone and drink stored on cutting board of prep table by grill. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items separate from food and food items.
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 Inspection led by Jackson Schaub
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 07/02/2021
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.
*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
NOTE: Complaint #8913634 *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
CFPM Brian Perko Exp 10/5/20 *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
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Arthur James Exp 7/13/23 Follow-Up: 09/20/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility is using Time as a Public Health Control to hold certain butters. Written procedures are located on the digital "recipe viewer" system (computer mounted in the back prep area).
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@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: 05/11/2017
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...CAN LINERS USED FOR STORAGE OF SALAD GREENS: Must provide documentation that these bags are approved for food storage...Verification required for Item #19 on this report - follow-up date by 3/17/2013. Follow-Up: 03/17/2013
Observed blocked handwashing sink near dishwashing area (other handwashing sinks were available in kitchen). Do not block access to handwashing sinks so they are always easily accessible to wash hands.
0.0
10.
Behind bar, found two ice bins with ice (for serving in drinks) that were not covered. When ice is not being served from ice bins, the bins shall be kept covered with lids approved to cover these bins.
1.5
11.
Found some dried food debris on hand potato slicer that had not been used yet today. Thoroughly wash, rinse and sanitize slicers after use.
0.0
12.
Observed small lettuce piece and other dark particles that had fallen into an ice bin behind bar. Remove ice that has become contaminated with food/debris.
1.0
23.
In walk-in cooler, observed individually portioned (bagged) blanched asparagus and green beans that were at 50F after 3 to 4 hours. Also, these bags were in container of about 8 inches depth. To properly cool these foods, use ice-water bath in blanched food and cool food to 45F or less BEFORE putting it into bags. Use calibrated thermometer to check that food has cooled to 45F or less...Another method to cool food includes spreading food out on shallow sheet pans and putting pans in cooling rack...Remember that hot potentially hazardous foods shall be cooled from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
0.0
25.
Replace the broken indicating thermometer in one refrigerator with one that is accurate to plus or minus 3 degrees F (air temperature shall be 45F or less).
0.0
26.
Found several containers of dry foods that did not have the names of their contents written on them. Also observed open bags of powdered sugar and brown sugar. Once dry food packages have been opened, store leftovers in covered containers with labels to denote contents.
0.5
33.
Observed many dispensing tongs stored over handles of fryers and ovens. Do not store tongs in these areas to prevent possible contamination from staff passing by these areas...Observed dispensing utensils in ice cream scoop running water dipper well, but water was only dripping from water line. When utensils are in this dipper well, water must come out in a steady stream.
0.5
36.
Discard the numerous cracked and damaged food containers, lids, utensils, etc. and replace as necessary...Resurface or replace the many cutting boards with deep knife cuts and stains...Replace rusty shelving in refrigeration units with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Do not attempt to paint shelving...Repair/replace broken or damaged handles on refrigerator doors...Replace the torn refrigerator door gasket behind bar...Remove tape and sticky residue from exteriors of food containers, squeeze bottles and glass bottle...Replace the missing or damaged caulk in corners and cracks around handwashing sinks and dishwashing sinks...Observed that soda dispenses at soda dispensing fountain when ice bin lid below is open. Re-activate the device on ice bin lid so that soda does not dispense when lid is open...Properly defrost the interiors of freezers with large accumulation of ice.
1.0
39.
Observed food service worker cutting lemons on cutting board on unapproved customer table in dining area. Do not prepare foods in dining area which has not been approved for food preparation. All food preparation shall take place in kitchen or bar areas on approved food preparation surfaces.
0.0
40.
Clean the following soiled surfaces and areas: wire shelving and solid metal shelves throughout facility (including in walk-in cooler)...mobile speed racks...undersides of food prep tables, counters, sink drainboards, dishwashing areas...exteriors of trash cans...baby high chairs in dining area...handles, hinges and gaskets on refrigerator/freezer doors...interiors of ovens and fryers...undersides of large mixer...Remove the food debris accumulated on interior bottom of reach-down freezer where plates are stored.
0.5
42.
No backflow prevention device appears to be present on hose attached to faucet near dishwashing machine spray rinse arm. Ensure there is an approved backflow prevention device on this faucet.
0.0
43.
Clean the soiled corner bar handwashing sink (around faucet and interior of sink)...Clean the soiled undersides of urinal in employees` bathroom and undersides of toilets in this bathroom and men`s public bathroom...Clean the soiled ceramic side bases on toilets in employees` bathroom and in public bathrooms.
1.0
46.
Found peeling shatter-proof bulb above food pass-thru area. Replace with similar bulb...Clean the dusty ceiling vent grates in kitchen area...Lighting behind bar is somewhat dim above ice dispensing and glass washing areas. Provide at least 50 ft-candles of shielded light in these areas.
0.0
49.
No documentation of approved training - no credit awarded.
Observed worker eating in kitchen near salad prep station. No eating is allowed in kitchen. Eating by employees must be done in designated employee break areas away from food preparation areas OR in dining area...Found a few employees` beverage stored above or near food and beverages. Store all employees` beverages below and away from food, beverages, clean food and beverage equipment and food/beverage preparation areas.
1.5
3.
Observed worker eating in kitchen and then moved to continue his work without washing his hands first. hands must be washed after eating (before continuing work in kitchen)...Also observed food worker wipe his gloved hands repeatedly on his soiled apron. Discontinue this practice since hands are becoming contaminated by soiled apron. Use paper towels or sanitized wiping cloth to dry hands or remove grease quickly off hands or small amount of food debris. However, when gloves become contaminated by raw meats, fish, etc, gloves must be discarded and hands must be washed before putting on new clean gloves.
2.0
10.
In walk-in cooler, found canned crab meat stored below raw fish. Store raw fish below and away from canned fish...Behind bar, observed exposed ice in one ice bin. Provide an additional sheet pan to cover exposed ice when bin is not in use. Use approved lid for this ice bin.
0.0
11.
Found significant mold build-up in interior bottom area of ice machine near ice chute where ice comes out. Thoroughly clean and sanitize this machine (should be done at least once every one or two months or more often if necessary)...Also found several soiled utensils stored as clean. Thoroughly clean and sanitize these items before storing them...Observed bartender behind bar wash glasses in soapy water, rinse them and then only dip them in sanitizer for a few seconds. Multi-use glasses and utensils shall be washed, rinsed and sanitized for at least 2 mintues. (Ice machine was not cleaned today, therefore a follow-up visit will be made to evaluate completion).
1.5
23.
Found raw sliced tomatoes at 72F on counter (had been cut 1-2 hours earlier) and raw cut cherry tomatoes at 56-57F. Once whole tomatoes have been sliced, they must be cooled from room temperature to 45F or less within 4 hours. They may be cooled in refrigerator at 45F or less or in ice-water bath. Do not cool them on top of make line unit since the refrigerated top of make line units are designed to keep cold foods cold--not to cool foods down.
0.0
25.
Replace the broken indicating thermometer in salad refrigerator with one that is accurate to plus or minus 3 degrees F.
0.0
28.
Observed large cockroach crawl across kitchen floor. Rid premises of these pests using methods approved for food service establishments.
1.0
34.
By bar area, observed exposed drinking glasses hanging near customer counter. Place a shield in front of glasses to protect them from contamination by customers.
0.0
36.
Discard the numerous cracked and damaged food containers, lids, utensils, etc. and replace as necessary...Resurface or replace cutting boards with deep knife cuts and stains...Replace or repair the damaged microwave ovens (with duct tape on them)...Replace rusty shelving in refrigeration units with similar shelving...Repair/replace broken or damaged handles handles on refrigerator doors...Replace the damaged door gasket on lettuce dispenser...No cold water was available at spray rinse arm near dishwasher, a handsink near dishwasher and at left sink of kitchen 3-compartment sink. Provide cold water under pressure (along with hot water) at these sinks/spray rinse area. Repair stripped cold water knob at 3-comp. sink where needed...Remove tape and sticky residue from exteriors of food containers and squeeze bottles...Repair broken shelving in one refrigerator and broken shelf under table in back prep area.
0.5
40.
Clean the following soiled surfaces and areas: wire shelving and solid metal shelves throughout facility (including in walk-in cooler)...mobile speed racks...undersides of food prep tables, counters, sink drainboards, dishwashing areas...exteriors of trash cans...baby high chairs in dining area...hinges and gaskets on refrigerator doors...interiors of ovens...interiors of sinks behind bar.
0.5
46.
Found peeling shatter-proof bulb in one refrigerator. Replace with similar bulb...Clean the dusty ceiling vent grates in kitchen area...Lighting behind bar is still quite dim above ice dispensing and glass washing areas. Provide at least 50 ft-candles of shielded light in these areas.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE ABOUT CAN LINERS USED TO STORE LETTUCE: Check with supplier to ensure liners are approved for food storage (ensure they are not garbage bags)...COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils...Today received information regarding lemon butter to show that it has a pH of less than 4.6...NOTE: Original hours of verification letter required for ServSafe. Must have original signature of instructor--no copies or faxes...Follow-up visit will be made to evaluate completion of item #11 on this report (cleaning of ice machine). Follow-Up: 06/30/2011
Observed person at dishwasher handle soiled dishes with gloved hands and then touch clean dishes afterwards. After handling soiled dishes, gloves must be discarded and hands must be washed before putting on clean gloves and handling clean dishes/utensils...Also observed waitress handle soiled plate and then proceeded to handle small clean plates without washing hands. All wait staff must wash hands after handling soiled dishes and utensils before handling clean plates.
2.0
11.
Found significant mold build-up in interior top of ice machine. Thoroughly clean and sanitize this machine (should be done at least once every one or two months or more often if necessary)...Found black syrup build-up/mold around and inside areas where soda nozzles are inserted into soda machine. Thoroughly clean and sanitize these areas...Found food debris on interiors of "clean" small carafes used behind bar. Since these carafes have narrow necks, clean the interiors of them by hand at 3-compartment sink using the wash, rinse and sanitize method (in quaternary ammonium sanitizer)...Also found many soiled utensils stored in containers. They shall be thoroughly cleaned and sanitized before storing them...Found large green salad spinner soiled inside (including the small holes in white round container). Thoroughly clean and sanitize this spinner after use and also air dry before covering it.
1.5
17.
Found many bags of cooked penne pasta and spinach pasta at 49-51F in walk-in cooler. Keep all cold potentially hazardous foods at 45F or less.
2.0
23.
Found cooked potatoes on cooling rack at 124F in kitchen back prep area after about 20 minutes. It shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less using active cooling methods.
0.0
26.
Found unlabeled containers of flour and sugar. Properly label these containers with their contents...Found open bags of cocoa and chips. Once opened, store leftover food in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
30.
Found personal jackets stored by clean aprons. Totally separate personal clothing apart from clean aprons and linen to prevent contamination...In employees` bathroom, elevate aprons above the floor (do not store on floor).
0.0
33.
Found knives and stored in crack between soiled tables. Do not store utensils in this manner to prevent contamination...Found handles of ice scoops stored touching ice. Store scoops with handles stored up and out of ice.
0.5
34.
Found numerous food containers being stacked while wet. Completely air dry these items before stacking them...Observed dishwasher person dry dishes with cloth towel. After being washed and sanitized in dishwasher, all dishes must be air dried--they must not be towel dried.
0.5
36.
Discard the numerous cracked and damaged food containers, lids, ice buckets, etc. and replace as necessary...Resurface or replace cutting boards with deep knife cuts...Replace the cracked round top of robot coupe machine...Replace rusty shelving in walk-in cooler and reach-in units with similar shelving...Remove aluminum foil from exterior of motor under dishwasher and repair any leaks on this machine...Repair/replace broken, missing handles or taped handles handles on oven doors and refrigerator doors...Replace damaged/corroded hand sink faucets...Replace missing or damaged caulk by handsinks, prep sinks and behind dishwashing areas OR provide stripping to seal the large gaps between walls and sink areas.
0.5
40.
Clean the following soiled surfaces and areas: wire shelving and solid metal shelves throughout facility...undersides of food prep tables, counters, sink drainboards...undersides of refrigerator/freezer door handles...between prep tables...plate holder by dishwasher...exteriors of trash cans.
0.5
46.
Ceiling lights in main cook area were not on at start of inspection; minimum of 50 foot candles of light required in all food prep area during hours of operation. Need to provide at least 50 foot candles behind bar above ice dispensing and glass washing areas behind bar during operatoin. Observed many dim areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Must provide documentation that sashimi grade tuna has been properly frozen for parasite destruction. Fax information to Lucy Stack at 919-743-4772 or e-mail the information to lucy.stac@wakegov.com...NOTE: Original hours of verification letter required for ServSafe. Must have original signature of instructor--no copies or faxes.
Found cup of coffee stored on shelf above dry goods. Employee beverages should be stored below any food, food prep, or food contact surfaces. Cup was discarded.
0.0
5.
Pan of utensils stored on top of hand sink in prep area. Do not block hand sinks. Pan was moved, CDI.
0.0
10.
All ice bins must have covers while not in active use to protect ice from contamination.
0.0
11.
Quat 146 sanitizer at bar, in buckets and bottles throughout kitchen was too weak according to test strips. Minimum concentration for quat 146 sanitizer is 150ppm according to sanitizer concentrate label. Sanitizer from dispenser was barely 150ppm, Eco-Lab rep was called and is adjusting dispenser, until dispenser is adjusted, chlorine sanitizer is being used. Soda nozzles at bar have mold, clean nozzles. Top inside of ice machine is very dirty, clean ice machine. ***Follow-up for ice machine on 11/3/09.***
1.5
26.
Several dry goods containers not labeled. All dry goods containers must be labeled with their contents if not in the original packaging. Found scoops used to dispense dry goods stored with handles down, keep handles up and out of foods.
0.5
27.
Pan of mussels found in line cooler without tags. If shellstock is removed from original bag/container, tags should be moved with shellstock. CDI
0.0
29.
All employees must wear an effective hair restraint while preparing or handling foods, this includes cutting fruit at the bar.
0.0
36.
Found several containers, lids, and utensils that were cracked or melted; when equipment, containers, or utensils become damaged, remove and/or replace. Cutting boards throughout kitchen have deep cuts and staining, resurface or replace cutting boards. Replace torn cooler gaskets. Remove duct tape from top of ice cream freezer. Some repair needed on plastic on spec panel of dish machine.
0.5
38.
Test strips must be readily available and used regularly.
0.0
39.
White plastic drawers used to store sugar, tea, etc are dirty and not NSF approved for food storage, remove and/or replace with NSF or equivalent food storage containers.
0.5
40.
Clean walk-in cooler shelves. Clean fronts of equipment. Clean inside tops, sides, and bottoms of coolers in kitchen and bar. Clean top of ice cream freezers. Additional cleaning is needed on shelving above prep tables and make lines.
0.5
44.
Keep garbage compactor doors closed. Work with others using compactor to keep doors closed.
0.0
45.
Clean ceilings and walls around air vents. Clean walls around hand sinks, prep tables, and dish wash area.
0.5
46.
Ceiling lights in main cook area were not on at start of inspection; minimum of 50 foot candles of light required in all food prep area during hours of operation. Hood needs cleaning. Replace blown bulb in ladies restroom, also need to provide minimum of 10 foot candles in restrooms. Need to provide at least 50 foot candles at bar while cutting fruit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cooked cans of crabmeat were stored under sealed bags of steak in walk-in refrigerator. Raw meats are always stored below cooked foods. Meats were re-arranged.
0.0
11.
Dishmachine not reaching 180F on final rinse. 3 compartment sink set up to chemically sanitize dishes until final rinse on dishmachine operates consistantly at 180F. Sanitizer buckets were below 100ppm concentration at start of inspection. Maintain above 200ppm at all times. Observed cook drop a cutting knife in the handwashing sink, retrieved the knife, and then placed it back into a container with other knives to be used on cook line. All knives were removed and re-cleaned once violation was pointed out to employees. Carrot slicer and ice machine are dirty and need cleaning. Return visit will be made May 18, 2009 to verify these have been corrected.
1.5
21.
One of two water heaters is not operating properly. Hot water is only 105F at prep sinks. Hot water must be at least 140F at all times with a high temp dishmachine. This is probably the cause of the dishmachine not working properly.
1.5
36.
Several damaged refrigerator door gaskets throughout kitchen. Replace damaged slide top on freezer behind bar. Meat racks inside walk-in are starting to rust. Replace molding caulking on left end of 3 compartment sink and pre-rinse side of dishmachine.
0.5
39.
Black and Decker food processor and white shelves above soda drink towers are not NSF approved.
0.5
40.
Majority of all wall mounted shelves need to be cleaned, especially ones mounted above cook line.
0.5
45.
Clean floor in walk-in freezer. Clean ceilings and walls around air vents.
0.5
46.
Ceiling lights in main cook area were not on at start of inspection. Minimum lighting required shall be maintained during operation times. Hood needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them with clean utensils. Numerous dirty utensils stored with clean utensils. Clean and sanitize drink nozzles on bar guns. COS.
2.5
17.
Replace damaged ice cream cooler door gasket.
1.0
18.
Hot water must be at least 140F. Hot water was 125F, then dropped to 120F during inspection.
2.5
General Comments
#9- Do not obstruct handwash sink. #15- Do not store knives between prep table and make tables.
ALl food handler drinks must be stored below food and food contact surfaces. Repeat violation. COS
5.0
15.
Allow all utensils to air dry. Do not store scoops handles in product. Store utensils in such a way that the handles are all pointing in the same direction.
1.5
30.
Clean all ventilation units in walk in cooler.
0.5
General Comments
#28- Clean floors and walls in the back of the kitchen area.
Do not store ready to eat items under raw potentially hazardous foods. Do not store food on the floor.
2.5
9.
Use hand sinks for handwashing only. Utenisls were stored in back hand sink. Numerous straws and olives observed in hand sink in dishwash area. All food handler drinks must have lids and straws and be stored below food and food contact surfaces.
2.5
11.
Thoroughly clean and sanitize ice gaurd on ice machine. Thorughly wash, rinse, then sanitize all utensils before storing them as clean. Knives in knife rack wers stored dirty.
2.5
General Comments
#17- Replace damaged gaskets on refrigeration units. #28- Clean floors and walls as needed. #30- Replace burnt out lights in hood.
