7-102.11; Priority Foundation; Two recently made spray bottles of sanitizer were not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI- Spray bottles were labeled.
1.0
47.
4-205.10; Core; PIC states that the chest freezer labeled "for household use only" was brought in earlier this month as a backup freezer. Food equipment shall be used in accordance with the manufacturer's intended use and certified/classified for sanitation by an ANSI accredited certification program. Ensure all restaurant equipment is for commercial use.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
6-501.12; Core; Some of the light shields have debris in them and a few ceiling tiles have food splash on them. The physical facilities shall be maintained in good repair. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; An employee drink was stored on a shelf with and above catering supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drink was moved to designated area.
3-307.11; Core; A flyswatter was stored on the side of the storage rack by the canned goods. Food shall be protected from all sources of contamination. The flyswatter was moved to the broom/mop area.
0.0
41.
3-304.14; Core; The chlorine based sanitizer in the sanitizer buckets/spray bottles was too weak. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI- Sanitizer was discarded and remade (100-200 ppm).
0.5
49.
4-601.11(B) and (C); Core; A small black fan on the shelf below the prep table has a buildup of dust/debris on it and the vent on the ice machine in the kitchen needs cleaning. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the black fan and vent on the ice machine.
0.5
56.
6-403.11; Core; Employee food stored on shelves above the restaurant's food in prep coolers. Employee food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Food was moved to bottom shelves.
0.0
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
2-401.11; Core; A cup of ice water without a lid was sitting on a prep table. Employees may drink from closed beverage containers when handled to prevent the contamination of the employees' hands, exposed food and other supplies. CDI - Cup was voluntarily discarded.
0.5
10.
6-301.12; Priority Foundation; Two of the papertowel dispensers were jammed. Handwashing sinks shall be supplied with indivdual, disposable papertowels or a hand-drying device. CDI- Jams were removed.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of degreaser and sanitizer were not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottles were labeled.
1.0
35.
3-501.13 ; Priority Foundation; A package of frozen sausage was thawing at room temperature in the prep sink. Foods thawing in prep sinks shall be completely submerged in water with continuously flowing water that does not temp above 70F. CDI - Sausage was put in a container and the cold water side of the faucet was turned on.
0.0
49.
4-601.11(B) and (C); Core; Some of the containers stored as clean on the dish racks have datemark tape on them. Non-food contact surfaces shall be cleaned frequently enough to prevent the buildup of soil residues. Ensure the datemark tape has been removed from containers prior to washing them.
0.0
51.
5-202.13; Priority; The pre-rinse sprayer in the dish area hangs below the flood rim of the sink. An air gap shall be between the water supply inlet and the flood level rim of the plumbing fixture. A verification visit will be made tomorrow, July 21, 2023 to ensure an air gap has been added.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-103.11 (O); Priority Foundation; Establishment does not have an employee health policy. The person in charge is responsible for maintaining records demonstrating employees have been made aware that their health and activities as they relate to diseases that are transmissible through food. CDI - Employee health forms given to PIC. **This is the opening inspection - no points taken.
0.0
37.
3-302.12; Core; Containers of spices and bulk foods throughout the kitchen need labeling. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers/shakers/squeeze bottles.
1.0
39.
3-307.11; Core; Foods in the 3 door cooler do not have lids on them. Food shall be protected from all sources of contamination. Cover food containers.
0.0
43.
3-304.12; Core; A portion cup was stored in the parmesan cheese in the pasta cooler. Bowls and seafood trays are stored with their food contact surfaces exposed. Utensils being stored in foods shall have a handle. Utensils shall be stored covered or inverted. CDI - Portion cup was removed.
0.5
45.
4-502.13; Core; Single use spoons were stored in spices throughout the kitchen. Single use/service items may not be reused. CDI - Spoons were removed.
0.5
49.
4-601.11(B) and (C); Core; Fans throughout the kitchen have a buildup of dust on them. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean fans.
0.0
53.
5-501.17; Core; The unisex bathrooms do not have covered trashcans. Bathrooms used by females shall have covered trashcans for the disposal of feminine hygiene products. Purchase lids or covered trashcans.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
