3-101.11; Priority; Observed spoilage on raw potatoes in walk in cooler. Food shall be safe, unadulterated, and honestly presented- item discarded.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris on ice wands. Soiled lids, several pizza pans with food residue, food slicers stored under prep tables. Soiled in use cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
21.
3-501.16(A)(1) ; Priority; Observed fried onions sitting under a heat lamp below 135F. item discarded. TCS foods shall be held at 41F or below.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce, pasta salad, chicken tenders, ground beef holding above 41F- items dicarded. TCS food shall be held at 41F.
1.5
33.
3-501.15; Priority Foundation; Observed chicken tenders, baked chicken, pepperoni cheese rolls, chicken cake, cut tomatoes, cut lettuce cooling while tightly covered. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
1.0
41.
3-304.14; Core; At the beginning of inspection. Observed several wet and soiled wiping cloths on tables, inside food prep sinks ect... . Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.5
44.
4-901.11; Core; Observed clean metal bowls stored inside of each other (wet nesting). Clean equipment and utensils shall be stored as specified under of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted
0.0
56.
6-202.11; Core; Observed roller racks of chicken wings stored under light without a shield inside beer cooler. of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Obtain coated bulbs or replace shields inside walk in beer unit.
2-301.14; Priority; Observed team member on the grill drop raw chicken and raw philly steaks on the grill then change tasks to handle RTE toasted buns. Observed several team members entering and exiting the building without hand washing before beginning food prep.Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; Observed dried food splash on several cutting boards hanging above prep area. Observed soiled food prep sink. Observed encrusted residue on can opener blade. Observed dried food debris on knives stored as clean on magnet above prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
23.
3-501.18; Priority; Observed black bean salsa prepared on 1/19/24, container of spinach dip no dates, pizza sauce 1/20/24. Observed no date open gallon of milk . Cream cheese package opened on 1/21/24.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
28.
7-201.11; Priority; Observed two bottles of degreaser stored next to saran wrap. Observed stainless steel cleaner stored next to single use gloves. Squeeze tube of Lubri Film Plus stored above deli paper. Observed sanitizer bucket stored on prep table.Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
33.
3-501.15; Observed french onion soup cooling inside covered container.Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.5
39.
3-303.11; Priority; Observed uncovered pan of shredded chicken stored directly above a leaking condenser pipe inside beer cooler. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food- ice discarded.
0.0
47.
4-202.11; Priority Foundation; Observed chipping plastic brown staining on green cutting board. Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Item discarded.
0.0
49.
4-601.11(B) and (C); Core; Observed thick food residue on door handles on the makeline cold top station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.11; Core;Observed several broken door hinges on cold top makeline equipment. Physical facilities shall be maintained in good repair.
2-401.11; Core; Observed team member drinking above prep table then poured remaining drink into food prep sink. n employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed prep sink washed.
0.5
15.
3-302.11; Priority; Observed uncovered frozen steaks stored above cheesecake inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed bread pudding, pasta salad, pepper jack, pimento cheese above 41F. inside coolers due to items left out too long. Observed raw chicken and deli turkey in preparation above 41F- diligent preparation is required for TCS foods shall be held at 41F or below- items discarded.
1.5
23.
3-501.17; Priority Foundation; Observed pimento cheese holding with prep date 8/26/23 sausage prepped on 9/1/23. Observed no date on bread pudding. . Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
33.
3-501.15; Observed pasta salad, black bean salsa cooling while tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Covers removed. Item placed in shallow pans in walk in cooler for rapid cooling.; Corrected During Inspection
0.0
41.
3-304.14; Core;Obsereved wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed a buildup of debris inside containers holding clean utensils. Thick black residue inside ice scoop holder and black residue inside blue ice container/carriers. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
0.5
55.
6-501.11; Core;Observed several broken door hinges on makeline equipment. Physical facilities shall be maintained in good repair.; Repeat
2-401.11; Core; Observed personal drink and sunglasses stored on prep sink ledge. Observed personal drink on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
8.
2-301.14; Priority; Observed team member on the grill place raw chicken on the grill with gloved hands then handle RTE toasted buns. Observed two team members pick up trash off the floor then handle RTE food and clean food equipment. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-602.11; Core; Observed light debris inside ice machine.In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several food utensils with dried food debris stored clean on drying racks,soiled in-use cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed Several items in walk in and on the makeline holding above 41F- item discarded(see chart above) . TCS foods shall be held at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Observed pizza sauce, chili, diced chicken, chipotle dressing cooling in deep tightly covered containers.
Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in shallow pans in walk in cooler for rapid cooling.
0.5
41.
3-304.14; Core; Obsereved wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.0
44.
4-903.11(A), (B) and (D); Core;thick black residue inside ice scoop holder and black residue inside blue ice container/carriers. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving all throughout facility. Observed soiled doors and handles of equipment.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment..
0.5
55.
6-501.11; Core; Observed several broken door hinges on makeline equipment. Physical facilities shall be maintained in good repair.
2-102.12 (A); Core;food protection manager not available during inspection. The PIC 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.
0.0
8.
2-301.14; Priority; Observed team member place raw meat on the grill then change gloves without washing hands to handle RTE sub bread Observed team member drop sub bread on the floor then change tasks to handle RTE subs. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager provided training to employees.
2.0
10.
5-202.12; Core; Observed hot water 63-70F at bathroom handsink and handsink next to oven. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust water temps.
1.0
15.
3-304.11; Priority; Observed pans of pepperoni rolls stored with bottoms of the pan in contact with exposed food. Equipment and utensils that are cleaned as specified. Do not bottoms of pans directly on top of uncovered food. EHS provided training- item removed.
0.0
16.
4-602.11; Core; Observed residue inside large ice machine and ice bin in the alley. Observed a buildup of black debris inside ice scoop holder. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris on knives stored clean. Observed a buildup of debris on large oven spatula. Observed dried food debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
33.
3-501.15; Priority Foundation; Observed team member placing wings into deep plastic containers while cooling at 70F, cooked fresh mozzarella cooling while tightly covered in beer cooler, and pico prepared today cooling inside cold top station. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
overs removed. Item placed in walk in for rapid cooling. Ice added to product Item placed on sheet pans
0.5
48.
4-302.14; Priority Foundation;Quat test papers were not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Obtain new kit; Verification Required
0.5
50.
5-103.11; Priority Foundation; Observed water turned off at handsink on the line next to grill. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Water turned on during inspection.
0.0
55.
6-501.12; Core; Observed heavy dust behind large oven. Soiled walls at food prep sink area. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Observed a water leak flowing from the middle of the ice machine on to the floor. Physical facilities shall be maintained in good repair.
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
3-501.14; Priority; Corn and bean salsa and chicken soup prepared before 2pm and cooling at 4:30pm and were unable to meet the 70F requirement. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS items holding out of temperature, the salad cooler is not operating (see chart above.) . TCS foods shall be held at or below 41F- items discarded.
3.0
39.
6-404.11; Priority Foundation; Observed bulk cans of pineapple and olives dented on the seam. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES- items segregated.
0.0
45.
4-903.11(A) and (C); Core; Observed boxes of single use cups stored on the floor in dry storage room.cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor items elevated.
0.0
47.
4-202.11; Priority Foundation; Observed lemon juicer, ladle and cutting board damaged and not cleanable. Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfection- items discarded.
0.0
47.
4-501.11; Core; TCS foods in salad cooler are temping above 41F. TCS foods shall be held below 41F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Repair unit.
0.5
48.
4-302.14; Priority Foundation; quat test papers were not accurately testing the solution. Residual reading 100PPM below the actual quat residual. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Obtain new kit
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup inside reach in tall reach in freezer and reach in freezer on the line. Ceiling vent in walk in cooler is dusty. Observed soiled shelving all throughout. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-203.14; Priority Foundation; Backflow preventer is missing on the mop sink faucet outdoors.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under sec. 5-202.13 P; or
(B) Installing an APPROVED backflow prevention device.
Install device.
1.0
54.
5-501.110; Core; Observed food on the dumpster pad outside and several flies surrounding the area. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Clean dumpster pad.
0.0
55.
6-501.12; Core; Obsved soiled walls behind dish machine and around prep sinks. Floor on the cook line under the equipment have accumulation of grease and food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Maintain physical facilities clean.
0.5
56.
6-303.11; Core; Light bulbs are burned out above oven. At least 540 lux (50 foot candles) is required at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
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 Follow-Up: 07/21/2022
2-501.11; Priority Foundation; PIC was not able to locate vomit and diarrhea clean up written procedure. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.5
16.
4-601.11 (A); Priority Foundation; Observed several pans with food residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved them for rewashing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods above 41F in the drawer cooler next to the pizza prep, see chart above. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - foods above 45F were voluntarily discarded and the rest moved to WIC for recooling. Next time full credit will be deducted.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed that multiple pans were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them.
1.0
47.
4-501.12; Core; Prep line cutting boards have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface the cutting boards.
0.0
48.
4-501.14; Core; The dish machine has considerable amount build up of lime and debris on the inside walls, ceiling, and spraying arms. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
49.
4-601.11(B) and (C); Core; Observed that gaskets on reach-in coolers and freezers have food debris buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all gaskets.
0.0
55.
6-501.12; Core; Floor on the cook line under the equipment have accumulation of grease and food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Maintain physical facilities clean.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-601.11 (A); Priority Foundation; Observed couple pans with food residue in clean dishes area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI - PIC moved them for rewashing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods above 41F in the flip top and drawer cooler next to the pizza prep, see chart above. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - foods above 45F were voluntarily discarded and the rest moved to WIC for recooling. Please keep the lids closed and do not cool chicken in the drawer cooler.
1.5
37.
3-302.12; Core; Observed that containers of salt and sugar were not labeled with their common name. 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 - Containers labeled by PIC.
1.0
39.
3-305.11; Core; Found three boxes of fries on the ground below shelves in the walk-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. CDI - PIC moved boxes to their proper place.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed that multiple pans were wet stacked while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them.
0.5
48.
4-501.14; Core; The dish machine has small amount build up of lime and debris on the inside and ceiling. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.0
55.
6-501.12; Core; Observed some debris/residue in the corners between the floor and walls in the bar area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean that areas.
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; No PIC signature due to COVID-19 precautions.
*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. No PIC signature due COVID-19 precautions. Follow-Up: 06/18/2020
*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.
This inspection was performed by Margaret A. Gunter.
There were approximately (5) 5 gallon containers of cooked chicken wings discarded today due to temperatures between 47-49F. *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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Follow-Up: 11/02/2017
Recommend moving the table mounted can opener from the chicken prep sink to one of the prep tables with a 90 degree angle, the currently installation of the can opener is creating small crevices that are difficult to clean and there is potential for cross-contamination when opening cans if chicken preparation is going on at the same time. Was informed of a customer complaint by GM during inspection, complaint #8496490 was entered and closed during inspection. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
Employee that cooks chicken and hamburgers should have a food thermometer to check final cook temperatures and the employee that is responsible for cooling food should be checking food temperatures. . . . . . Hands should be washed each time before putting on gloves to handle or prepare food.
Consider storing gloves near handwashing sink. Employees shall wash their hands in a handwashing sink BEFORE putting on gloves. . . . . Monitor temperatures of cooling food. Recommend keeping a cooling log. Chili observed in sealed plastic containers with a lot of condensation on the lid. Pasta salad 47'F.
Less than 200 ppm quat measured in sanitizer bottles, buckets, and three compartment sink. Ensure that properly mixed sanitizer is available for staff use. Please be aware that product in use requires 200-400 ppm quat in order to be effective.
1.5
19.
Bleach stored above single use items on single use item storage in back room. Store toxic items in designated chemical storage area and not over foods, utensils, or single use items. Spray bottle at dish area not labeled. Ensure that all spray bottles of toxic materials are labeled.
1.5
34.
Knives stored in gap between pieces of equipment. Store on cleanable surface. Do not store in gaps between equipment as those locations will not be cleaned over the course of the day.
0.5
35.
Cased napkins stored on the floor of finished shell space. While this space has been finished to the point that it is now an approved location for storage, do not store single use items on the floor.
0.5
36.
Replace one missing handle on drawer cooler.
0.0
40.
Tops of tall pieces of equipment, cooler gaskets, legs of prep tables not clean. Maintain non-food contact surfaces clean.
0.5
44.
Lid damaged on dumpster. Have waste hauler replace or repair dumpster.
0.0
47.
Please be aware of the following... Per .2632: "All items stored in rooms where food or single-service items are stored shall be at least 12 inches (30.48 cm.) above the floor when placed on stationary storage units or 6 inches (15.24 cm.) above the floor when placed on portable storage units or otherwise arranged so as to permit thorough cleaning." This could be interpreted to include entire finished shell space, as it is all one large room. Consider relocating single use items back into main portion of establishment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Investigated complaint received 4/9/12. Findings noted in complaint file. No specific guidance to provide other than observations on this report. Inspector will provide link to FDA model Employee Health Policy to assist establishment in checking if their existing written health policy is compatible. Thank you for your interest in addressing this proactively. Significant improvement in organization and overall storage/cooling in walk in cooler. Glasswash machine in upstairs bar area not evaluated - upstairs bar not in use at time of inspection. Ensure that glasswash machine operates to manufacturer's specifications.
Counter-top style rack of pizza shells stored on floor in walk in cooler. Protect foods from contamination - do not store food on the floor. When correcting, ensure that all items in rooms used for storage of foods or single use items are at least 12 inches above the floor. Raw fish stored above ready to eat ice cream and peppers in reach in freezer. Store raw meats, seafood, and eggs to not contaminate ready to eat foods.
1.5
11.
No measurable sanitizer in one spray bottle and an additional spray bottle labeled as sanitizer observed to have chlorine well in excess of 200 ppm, leaving kitchen area with no sanitizer during operating hours. CDI. Ensure that sanitizer is provided at 50-200 ppm chlorine or 200-400 ppm quat. Label debris observed on numerous pans stored as clean. Ensure that all wares are fully washed, rinsed, sanitized prior to airdrying and storage.
1.5
17.
Cut tomato (65 degrees F), chicken (60 degrees F), cheese (60 degrees F) on one prep line and in associated drawer reach in. Shrimp (48 degrees F), cheese (47 degrees F) in on another prep line. Hold potentially hazardous foods at 45 degrees F or below or 135 degrees F or above. CDI by removing to rapidly re-cool.
2.0
34.
Plastic pans stacked tightly while wet. Allow all wares to airdry prior to storage. Bucket-style food containers stored on the floor in clean wares storage area. Store clean wares to prevent contamination.
0.5
35.
Single use items stored in shell space that is not approved for storage (gravel floors, metal stud walls with exposed insulation), and in chemical storage area in upstairs bar. Store single use items in a clean location. Do not store any foods, single use items, or regularly used equipment in shell space.
0.5
36.
Reach in cooler not in good repair - holds potentially hazardous foods at 60 degrees F. Have unit repaired immediately, with repair to be verified by follow up visit on 10/28/11. Do not use this cooler as sole source of refrigeration for potentially hazardous foods until it is repaired. Repair leak in plumbing below handwash sink in back prep room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Food stored on floor in walk in cooler. Protect foods from contamination - do not store food on the floor. When correcting, ensure that all items in rooms used for storage of foods or single use items are at least 12 inches above the floor.
1.5
11.
No measurable sanitizer in spray bottles or third compartment of three compartment sink. Provide 200-400 ppm quat sanitizer in all food prep areas and during manual warewashing. Food debris in water being used for sanitizing - sanitize in clean, properly mixed sanitizer. Sanitizer at dispenser measures less than 150 ppm quat. Have dispenser serviced to ensure proper operation. Sanitizer shall be manually mixed until dispenser is repaired. (200-400 ppm quat sanitizer or 50-200 ppm chlorine). Food residue observed on small number of pans stored as clean. Ensure that all wares are fully washed, rinsed, sanitized prior to airdrying and storage. Follow up to be performed on 7/25/11 to ensure proper sanitizer dispenser operation.
1.5
17.
Large quantity of foods observed at 50-54 degrees F in walk in cooler. See remarks at end of inspection for list of items voluntarily discarded and denatured. Hold potentially hazardous foods at 45 degrees F or below or 135 degrees F or above.
2.0
19.
Spray bottle of purple cleaner not labeled. Several containers of toxic materials stored on shelves with single use items. Properly label all containers of toxic materials and store in labeled designated area to not contaminate foods, utensils, or single use items.
1.5
23.
Chicken wings and chicken tenders cooling in walk in cooler that is not at or below 45 degrees F. Foods shall be cooled by approved and effective methods. Cool uncovered in properly operating walk in cooler, in an ice bath, or using other effective methods. Cooling methods corrected by moving into refrigerated truck prior to violation of cooling time/temperature requirements.
1.0
28.
Numerous flies throughout kitchen. Take effective measures to eliminate and prevent pests.
1.0
35.
Single use buckets observed re-used for other foods. These buckets are not designed to be easily cleanable and shall not be re-used. Single use items stored in shell space that is not approved for storage (gravel floors, metal stud walls). Store single use items in a clean location. Do not store any foods, single use items, or regularly used equipment in this shell space. Please contact Plan Review for finish guidance if this area is intended to be used as storage for items associated with this permit.
0.5
36.
Walk in cooler not in good repair - holding potentially hazardous foods at 50-57 degrees F with air temperature of approx. 51 degrees F. ****Have cooler repaired immediately. A follow up visit will be performed tomorrow morning before establishment opens. Failure to have walk in cooler repaired at that time may result in permit action. Have work invoices available for inspector verification at time of followup visit.****
1.0
43.
Handwash sink in women`s restroom not in good repair - does not operate. Soap dispenser at handwash sink in kitchen not dispensing soap. Maintain all handwash sinks in good repair and keep stocked with soap and paper towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
****Additional notes regarding walk in cooler: Temperature readings were taking at multiple locations in numerous foods in walk in cooler and were found to be in the range of 50-57 degrees F. The following items were found to be within that temperature range for an unknown period of time likely in excess of four hours and were voluntarily discarded and denatured: 12 qt mozzarella, 16 qt sausage, 16 qt ham, 4 qt salami, 16 qt sliced cheese, 1 qt ham, 20 qt assorted soups, 16 qt chili, 1/2 lug of deli turkey, 16 qt shredded cheese, 6 qt ground beef, 8 qt monterey jack, 1 qt chicken salad, 1 third pan pico de gallo, 1 third pan spinach dip, 1/2 third pan cooked shrimp, 1 third pan portobello mushrooms, 1 third pan sliced portobello mushrooms, 1 third pan roasted red peppers, 6 quart kidney beans, 2 sixth pans chopped tomatoes, 5 portions combined between baked ziti and buffalo dip. Thank you for voluntarily discarding these items.*** Remaining potentially hazardous items were re-cooled/moved to refrigerated truck based on time out of temperature and overall risk associated with foods. Refrigerated truck air temperature observed to reach 32 degrees F prior to placing of foods in to truck. Ensure that all foods are properly covered when moving between truck and main building. Please note that all items that were prepared today and are in the cooling process must have ice supplementing truck refrigeration until foods reach 45 degrees F. This process has been started as of end of inspection but must continue until foods reach proper temperature. ***If these foods do not reach proper temperature within 6 hours of initial time that they passed 135 degrees F, they shall be voluntarily discarded.*** Follow-Up: 07/25/2011
