4-501.114; Priority; The chlorine sanitizing dish machine was not properly sanitizing dishes upon the first run. The rinse aid and chlorine lines were put into the wrong dispenser. A chlorine solution shall be between 50-100ppm. CDI- rinse aid line and chlorine lines were put into the correct dispenser and the dish machine tested at 50ppm after clearing the rinse aid out of the line after several runs.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of heavy cream was 48F in the bottom prep cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- food items voluntarily discarded by PIC.
0.0
23.
3-501.18; Priority; [Repeat] Roasted garlic aioli (2/10) and two containers of gravy (1/2) were found being held beyond the approved shelf life. Temperature controlled for Safety Foods held at 41F or less, shall be discarded after 7 days of preparation, with the day of preparation being Day 1. CDI- food items voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; [Repeat] Cooked pasta noodles observed being dated with today's date and according to the chef it was cooked on 2/18. A large container of pimento cheese did not have a date. A container of roasted garlic aioli also did not have a date. Refrigerated, ready-to-eat, TCS foods that are being held for more than 24 hours shall be dated to indicate when the food shall be consumed and/or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation is day 1. CDI- food items with known dates were added. Pimento cheese was voluntarily discarded by PIC. ** Please make sure that you are accurately dating TCS food items on the day that they are prepared. **
0.0
28.
7-201.11; Priority; Chemicals (Clorox wipes and dish soap) observed being stored next to bread on the shelf. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service and single-use articles. CDI- chemicals moved.
1.0
38.
6-501.111; Core; A few drain flies observed throughout the kitchen and dish area. The PREMISES shall be maintained free of insects, rodents, and other pests.
0.0
47.
4-501.11; Core; [Repeat] some of the gaskets in the prep coolers along the cook line were observed torn and in need of replacement. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Food debris and residue accumulation is present along the shelving of the prep coolers. Cleaning is needed along the sides of cooking equipment. Pans that are storing clean glass containers have food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
0.5
51.
5-205.15; Core; The middle basin of the 3-compartment sink has a decent sized leak coming from around the drain pipe seal. A plumbing system shall be maintained in good repair.
3-203.12; Priority Foundation; [Repeat] Mussel tags were not dated when the last shellstock was sold. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI - PIC was educated to date mark tags.
1.0
15.
3-302.11; Priority; An avocado was observed being stored inside of a container with raw shelled eggs in the flip top cooler. Raw shrimp and eggs was observed stored above cooked ready-to-eat sausages in the reach-in cooler. A bag of salad mix was stored on top of raw burgers and raw catfish. Food shall be protected from cross contamination by separating raw animal foods during, storage, preparation, holding and display from cooked ready-to-eat foods. CDI- food items were rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken gravy, veal sauce, mushrooms and other TCS food items in the steam well were holding below 135F (see temperature chart). TCS foods being held hot shall be maintained at 135F or above. CDI- Food items reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Marinara sauce (44-45F), and diced tomatoes (43F) in the reach-in cooler were holding above 41F. TCS foods being held cold shall be maintained at 41F or less. CDI- food items cooled down on ice.
0.0
23.
3-501.17; Priority Foundation; All TCS foods in the kitchen were not dated. Refrigerated, ready-to-eat, TCS foods that are being held for more than 24 hours shall be dated to indicate when the food shall be consumed and/or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation is day 1. CDI- food items with known dates were added. ** Get in the habit of dating TCS food items on the day they are prepared. **
1.5
23.
3-501.18; Priority; Roasted garlic ( 2 weeks old) and pimento cheese (10/15) were found being held beyond the approved shelf life. Temperature controlled for Safety Foods held at 41F or less, shall be discarded after 7 days of preparation, with the day of preparation being Day 1. CDI- food items voluntarily discarded by PIC.
0.0
28.
7-102.11; Priority Foundation; a chemical spray bottle filled with degreaser was missing a label. 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. CDI- bottle labeled.
0.0
28.
7-201.11; Priority; Chemical spray bottles observed being stored next to food and clean plates for service. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service and single-use articles. CDI- chemicals moved.
1.0
47.
4-501.11; Core; some of the gaskets in the prep coolers along the cook line were observed torn and in need of replacement. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Food debris is present inside the bottom of the prep coolers. The microwave has some residue accumulation present. Cleaning is needed underneath and along the sides of cooking equipment. The utility fans in the kitchen have some dust accumulation present. Pans that are storing clean glass containers have food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
2-501.11; Priority Foundation; Facility does not have written procedures for vomit and diarrheal clean up. 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. Procedures emailed to PIC to print out.
0.0
14.
3-203.12; Priority Foundation; Mussel tags were not dated when the last shellstock was sold. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI - PIC was educated to date mark tags.
0.0
16.
4-501.114; Priority; Dish machine beside 3-comp is dispensing sanitizer at 25ppm. Dish machine using chlorine as sanitizer shall sanitize between 50-200ppm. CDI - Facility will use 3-compartment to sanitize dishes until dish machine is repaired.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Standing fridge near the warewash area was not holding temperature appropriately. All foods measured around 50F. Foods that are cold holding shall be 41F or below. CDI - TCS foods that were above 41F were discarded voluntarily by PIC.
1.5
General Comments
Inspector information: Daniel Cortes 984-920-7484 daniel.cortes@wakegov.com
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be written. This requirement was discussed.
0.0
10.
5-205.11; Priority Foundation; The hand sink in the dish area was blocked by the trash can. Hand sinks shall be available for hand washing at all times. The trash can was relocated. The dish area was not in use at the time of inspection.
0.0
33.
3-501.15; A bulk portion of cooling pasta was observed in a tightly covered container. Cooling foods shall not be tightly covered.
0.5
54.
5-501.16; Core; There was no trash can provided at the hand sink on the cook line. Each hand washing station must have a trash receptacle.
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
*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. Facility not open during inspection. Recommend air temperature thermometer for the refrigerator. Only non-TCS foods in refrigerator today.
