2-402.11; Core; Employees that are handling food are not wearing hair restraints. Employees that handle food shall wear hair restraints such as hats, visor or hair nets. Employees put on hair nets once REHS discussed this with the PIC.
0.5
44.
4-901.11; Core; Some metal containers are stacked wet. Air dry before stacking or cross stack equipment.
0.5
47.
4-501.12; Core; Cutting board on the main prep refrigerator is heavily scratched. Cutting boards that are subject to scratching or scoring shall be resurfaced or discarded if they are no longer can be effectively be cleaned and sanitized.
Observation: Cut potatoes being fried in the fryer and used for skillet bakes are being left in fryer basket and/or transfer to bowl on top of skillet holder where they are unable to hold hot at 135F or above. A TPHC policy was discussed during inspection.3-501.16(A)(1) ; Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
CDI:
Products were discarded during inspection. (x2)
1.5
36.
Observation: The prep refrigerators, chef drawer refrigerators did not have a thermometer to monitor temperature. All refrigeration equipment must have a thermometer to monitor temperature regularly.4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
0.5
40.
Observation: Cooking staff not wearing hair restraint during production tasks on the cook line.2-402.11; Core;A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
Observation: In use wiping clothes for food contact surfaces areas were not being stored in a sanitizer of sufficient level. The sanitizer machine was not working when checked during inspection. Measured at 0ppm. Buckets also measured 0 ppm.3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114;
CD: PIC reset sanitizer dispenser and refilled all wiping cloth buckets; Quat retested at 200ppm
(2) Laundered daily as specified under par. 4-802.11(D).
0.0
42.
Observation: Whole avocados were on the prep refrigerator without labeled removed and rinsed prior to use. 3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
CDI: This was corrected during inspection by PIC removed avocados and washde/removed labels during inspection.
0.0
47.
Observation: 1 dr prep refrigerator, 2dr prep refrigerator and chef drawer refrigerator unable to maintain 41F or below. Ice buildup observed in the 1 dr reach in freezer.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
47.
Observation: Cutting boards on the cookline observed heavily scored. Repair or replace cutting boards so they are smooth, sealed and easily cleanable.4-501.12; Core; 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.
0.0
48.
Observation: The staff were not using the test kit provided to determine that the sanitizing dispenser was not working properly and dispensing sanitizer.
4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
CD: This was corrected by educating staff and observing use of test strips by staff.
0.0
49.
Observation: The following areas observed with heavy debris accumulation/feed debris: chef drawer refrigerators, skillet wall older, lower shelf of prep table on cook line
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
Observation: The dumpster refuse container did not contain a drain plug and was heavily accumulated with debris.
5-501.114; Core; Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
Observation: Floor tile in the cooking are are missing grout allowing for buildup between tiles and creating a floor that is no longer consider cleanable. Plan for grout replacement for floor.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
General Comments
Implement a TPHC (time as public health control) policy for cut potatoes if not using temperature.
3-101.11; Priority; Found a working container of moldy cherry tomatoes in the end prep unit near the cook line. Food shall be safe for consumption, unadulterated and honestly presented. CDI by disposal. CDI- Container discarded.
1.0
23.
3-501.18; Priority; Observed containers of burnt ends, pot roast, cut cantelope and prime ribs with a discard date of 10/25. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items volutarily discarded
1.5
37.
3-302.12; Core; Noted working squeeze bottles of hot sauce and other condiments not properly labeled in one of the Central Prep coolers. 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
43.
3-304.12; Core; Utensils stored in hot water were temping between 110-112 F near the dessert station. During pauses in food preparation or dispensing, food prep utensils shall be stored in hot water that measures 135 degrees F or higher.
1.0
44.
4-901.11; Core;Multiple serving containers found stacked while still wet near the dishwashing area. Allow all dishes and utensils to completely air dry before storing.
0.0
47.
4-501.11; Core; Handle of top door on Alto-sham hot-hold unit is loose, hanging half off, missing a screw. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the handle.
0.0
47.
4-501.11; Core; Significant ice build up coating the compressor fan in the lowboy reach-in freezer unit and tall reach-in freezer unit located on the far right-hand side of the central prep area. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed for the interior surfaces of the prep coolers, cooler drawers, and exterior sides of the flat-top grill. Also noted the accumulation of sticky residue on the storage racks near the three comparment sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase the frequency of cleaning of all pieces of equipment at the cookline and central prep area.
0.5
54.
5-501.115; Core; Significant accumulation of old oil/grease buildup on the outside grease dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
0.5
54.
5-501.114; Core; Drain plug missing from outside dumpster unit. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
54.
5-501.16; Core; Trash can missing from the back-of house handwashing sink. A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. Place trash near noted handwashing sink.
0.0
55.
6-501.12; Core; Observed an accumulation of grime and food debris build-up underneath the cook line equipment, bulk ice machine, and tall reach-in units. Noted sticky soda mix leaking/coating the floors underneath the cases of soda bags in the dry storage area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase frequency of cleaning within noted aresa.
0.5
55.
6-201.11; Core; Noted a few broken/missing floor tiles in the mop sink area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items moved to the other side of the kitchen coolers and some voluntarily discarded.
1.5
43.
3-304.12; Core; Utensils stored near the dessert area were stored in hot water measuring at 124 degrees F.- During pauses in food preparation or dispensing, food prep utensils shall be stored in hot water that measures at 135 degrees F or higher.- Please turn up the heater for utensils.
0.5
47.
4-501.12; Core; All cutting boards have heavy/deep scratches in them and have turned brown.- 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.- Please resurface/replace cutting boards.
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
6-301.14; Core; Two handwashing sinks have handwashing signs that have faded to where most/all of the writing is gone. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
16.
4-501.114; Priority; Sanitizer concentration at 3-comp sink dispenser too low, measured at 100-150ppm quat.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code and shall be used in accordance with the EPA-registered label use instructions. A quaternary ammonium compound solution shall Have a minimum temperature of 24C (75F), and Have a concentration as specified in Food Code and as indicated by the manufacturer's use directions included in the labeling. Maintain quat sanitizer at 200-400ppm. [REPEAT] VR-VERIFICATION REQUIRED. Have 3-comp dispenser corrected within 72hours to provide sanitizer at the required 200-400ppm quat. REHS will return Monday for verification.
1.5
16.
4-602.11; Core; Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this unit and clean thoroughly.
0.0
19.
3-403.11; Priority; One of the sealed bags of soup/sauce at the rethermalizer was sitting on top, not fully down in the well, and water level was very low, not enough to cover the products. Most of the water was boiled out and the bags were on top, not down in the unit. The product should be stored in the refrigerator until needed and then rethermalizer should be filled with water and heated up before bringing out the product. Ensure the food bags are down in the well, covered with the hot water. CDI- Water added and food bag properly positioned down into the unit. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; At main prep line, all TCS foods measured at 50-52F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have this unit serviced. CDI- Foods above 45F voluntarily discarded by PIC during inspection. [REPEAT]
1.5
33.
3-501.15; Priority Foundation; Cut lettuce in top section of front prep unit prepared within the past hour holding at 53F. Top sections of prep units are designed to maintain temperatures, not for cooling products back down. CDI- Lettuce moved to walk-in cooler for ACTIVE cooling.
0.0
41.
3-304.14; Core; Sanitizer concentration in bucket too low, measured at 0ppm quat, and water scummy. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration, 200-400ppm quat. Have the 3-comp sink dispenser adjusted to provide sanitizer at the required 200-400ppm quat.
0.0
43.
3-304.12; Core; Utensils stored in water at 129F, 68F, and 125F throughout kitchen. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a clean, protected location; In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD (ex.- Flour bin); or In a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned at a frequency as specified in Food Code. CDI- Utensils returned to be cleaned during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Some of the metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to dry thoroughly before stacking. CDI- Pans rearranged to allow for air drying.
0.0
47.
4-501.12; Core; Cutting boards at both main prep lines with soiled cut marks. 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. Resurface or replace the boards.
0.5
47.
4-501.11; Core; Handle of top door on Alto-sham hot-hold unit is loose, hanging half off, missing a screw. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the handle.
0.0
55.
6-501.11; Core; Flooring grout worn down in spots throughout kitchen, observed holding water and debris. PHYSICAL FACILITIES shall be maintained in good repair.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair/replace the grout so smooth and cleanable.
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 today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Have 3-comp dispenser corrected within 72hours to provide sanitizer at the required 200-400ppm quat. REHS will return Monday 2/21/2022 for verification. Follow-Up: 02/28/2022
I'll follow up on Thursday August 19. Be sure to fix the sink sanitizer dispenser so it is dispensing the Quat Sanitizer at the proper strength. I'll also follow on on food temperatures in the prep unit refrigerator where the mushrooms were located today.
*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* 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. The battery is dead on the right sink in the men's restroom. Replace the battery. Follow-Up: 04/14/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Inspection led by Melodee Johnson.
The dining room wait station has a handsink but it is labeled as a dump sink. This sink is required to be a handsink due to distance from another convenient handsink and staff is scooping ice at this station. Remove the dump sink sign and set up as a handsink. Do not dump beverages in this sink. Nail brushes are hung on the handsink faucets in the front prep/service areas, this poses a contamination risk to the brushes that are intended to be used to remove soil from under the nails. To prevent potential cross-contamination, the nail brushes should be stored in a manner that will protect them from splash contamination during handwashing and allow them to dry between uses, also the brushes should be cleaned and sanitized frequently throughout the day. If the brushes are not required by company policy, it is recommended to remove them all together. Follow-Up: 04/27/2015
In the bar, dishes were not being washed but the sink was set up. The wash solution was only 94F. Manual warewashing solutions should be maintained at 110F or greater. Recommend waiting to set up 3 compartment sink until dishes actually need to be cleaned.
Nail brushes are being hung from the handsink faucets in the kitchen. While nail brushes can improve removal of soil from hands, they should be stored so that they are being contaminated while hands are being washed and so that they can air dry. The brushes should be cleaned and sanitized at least every 4 hours throughout the work day to prevent growth of harmful bacteria.
