3-501.16 (A)(2) and (B); Priority; One container of cheese was found above 41F in a prep bottom cooler (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was taken to a new cooler to be cooled down before a 4 hour period elapsed.
0.0
43.
3-304.12; Core; Bowls with no handles were being stored inside of salad containers on top of the salad. If utensils/equipment are stored in food containers, they shall have handles that are directly above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Several clean food containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
1.0
47.
4-501.11; Core; During the inspection, EHS observed the walk-in cooler doors opened. When asked, PIC stated that the door hinges need to be repaired and the doors are often not latched due to the hinge issues. Equipment shall be maintained in a state of good repair. Repair/replace door hinges.
0.5
49.
4-601.11(B) and (C); Core; While large improvements have been made in this area, minor amount of sticker residue was found on clean food containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Deductions reduced due to large improvements.
4-501.114; Priority; "Sink and Surface" sanitizer being dispensed from the 3 compartment sink is being produced at an untraceable concentration. Food contact sanitizer shall be maintained at the concentration specified by the manufacturer. \CDI- Ecolab arrived during the inspection and repaired the dispenser.
1.5
28.
7-201.11; Priority; Butane in a torch was being stored on a preparation table. Poisonous or toxic materials shall be stored in an area that prevents potential contamination. CDI- Butane was relocated.
0.0
33.
3-501.15; Priority Foundation; Cooked potatoes were found being cooled in containers with closed lids that were stacked on top of each other. Potentially hazardous foods shall be cooled in containers with loose/no covering. CDI- Containers were unstacked and uncovered.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean food containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
0.5
45.
4-903.11(A) and (C); Core; Single service food containers had food/splash residue on them from previous food prep on the make line. Single service items shall be stored in a clean, dry environment where they are protected from contamination. CDI- Containers were voluntarily discarded.
0.5
49.
4-601.11(B) and (C); Core; Food containers had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
3-302.11; Priority; Raw beef (outside of original packaging) was found being held above onion rings (outside of original packaging) in reach in freezer. Unless both items are frozen AND inside of commercial packaging, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
16.
4-602.11; When asked, employee stated that knives being used on the main prep line do not have a specified time frame when they are cleaned, and are only cleaned when visibly soiled. Utensils coming in contact with potentially hazardous food shall be washed, rinsed, and sanitized at least every 4 hours. CDI- Staff was educated during the inspection
0.0
21.
3-501.16(A)(1) ; Priority; Cooked vegetables and mashed potatoes were found holding below 135F in steam well units (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
1.5
28.
7-201.11; Priority; Container of butane used for pastries was found being held next to single service items. Another was held near food products. Poisonous or toxic materials shall be held in an area where they cannot potentially contaminate food or clean equipment. CDI- Containers were relocated. Deductions will be taken if this item is repeated.
0.0
41.
3-304.14; Core; Sanitizer bucket used for wet wiping cloths was found being stored on the floor. Sanitizer solutions for wet wiping cloths shall be held above the floor. CDI- PIC placed container in new location.
0.0
43.
3-304.12; Core; Utensils were found being stored in standing water at room temperature. If utensils are held in water, the water shall be either at or above 135F, or running at a velocity to flush loose particles.
0.0
44.
4-903.11(A), (B) and (D); Core; Utensils / cooking equipment was found being stored in a container on the floor. All equipment and utensils shall be held at least 6 inches above the floor. Place container on shelving.
3-501.16(A)(1); Priority; Parts of the hunter's sauce containing cooked vegetables had portions that were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Sauce was returned to stove for reheating.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods stored in a set of drawer coolers were holding above 41F, and a tray of prepared cheese potatoes were stored on shelves at ambient temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to freezer for rapid cooling. Do not store TCS foods outside of temperature control if not during preparation.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple metal food containers were stacked while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separated containers to allow them to air dry before storage.
0.5
47.
4-205.10; Core; A large white freezer does not appear to be an NSF piece of equipment, when asked it was stated that it was "domestic". Food equipment shall be certified or classified for sanitation by an ANSI-accredited certification program. Verify if the white freezer is certified NSF, ETL sanitation listed, or UL listed/certified EPH; or replace white freezer with a piece of equipment that is certified/classified for sanitation.
0.0
47.
4-501.12; Core; Several cutting boards were heavily scratched and had deep cuts in their surfaces. Surfaces such as cutting blocks/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 or resurface cutting boards.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Employee at the warewashing section observed touching soiled dishes and putting away clean dishes without handwashing in-between. Employees shall wash hands after handling soiled equipment/utensils and after engaging in activities than contaminate the hands. CDI - employee was instructed to wash hands.
0.0
10.
5-205.11; Priority Foundation; Hand washing sink at the server station blocked by crate of dishes. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - dishes relocated so hand washing sink was not blocked.
1.0
15.
3-302.11 Priority; Raw steak stored above raw salmon in one of the cooler cabinets near the ovens. Food shall be protected from contamination by arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI - PIC relocated raw salmon to the top shelf.
1.5
16.
4-601.11 (A); Priority Foundation; Metal containers stored as clean behind the prep tables still had food debris and sticker residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes were sent back for re-cleaning.
1.5
41.
3-304.14; Core; Sanitizer buckets were stored on the floor near the ovens. Containers of sanitizing solutions shall be stored off the floor. Do not store sanitizer buckets on the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans 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; Plastic bins holding clean dishes observed with food debris at the bottom of the container.
4-601.11 (A); Priority Foundation; Some utensils and metal pans were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Soiled utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
33.
3-501.15; Priority Foundation; Recently cut tomatoes (48F) were cooling at the prep line and about to be served to customers. Cooling shall be accomplished by placing food in shallow pans, by separating food into smaller portions, by using ice baths or by using rapid cooling equipment. CDI- Tomatoes were placed at the bottom of the unit. Remember: Drawer cooler or top flip cooler are not considered rapid cooling equipment.
0.5
39.
3-307.11; Core; Metal bowls were stored directly on top of exposed chopped lettuce. Bottom of the bowls were touching exposed food. Food shall be protected from any source of contamination. CDI- Bowls were removed from that area.
1.0
41.
3-304.14; Core; Sink and Surface sanitizer in two buckets measured 0ppm (lactic acid strip did not turn). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (704-1875ppm for lactic acid). CDI- Sanitizer was changed out. New solution measured within the range.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean metal pans 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
56.
6-403.11; Core; One employee drink was found next clean equipment. Employees shall eat and drink away from food and equipment to prevent contamination. CDI- Drink was voluntarily discarded.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
5-205.11; Priority Foundation; Hand sinks were blocked by silverware and container of food. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Silverware and food was moved. CDI.
1.0
16.
4-601.11 (A); Priority Foundation; A majority of customer dishes that were stored including bowls, plates, tongs for bread, etc. had visible food residue built up. Equipment food-contact surfaces shall be clean to sight and touch. All utensils were sent to dish area. CDI.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple foods including cut tomatoes, cheese, beef, etc. in main prep area were above 41F. TCS foods shall be maintained at 41F or less. Employees moved foods to walk-in. CDI. Ensure foods are 41F or below before putting in preparation area.
1.5
28.
7-102.11; Priority Foundation; One container of peroxide had no label present. Working containers used for storing poisonous materials shall be identified with the common name of the material. Bottle was labeled. CDI.
0.0
39.
3-307.11; Core; Employee was preparing food on top of trash can in back prep area. Food shall be protected from contamination. Only prepare food in clean, designated area.
1.0
48.
4-302.13; Priority Foundation; There were no high temp dish machine test strips or test plate present at establishment. Temperature measuring device shall be provided and readily accessible for frequently measuring the washing temperatures. EHS informed PIC to obtain test strips. CDI.
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 operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 06/24/2021
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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
Carlos Iglesias (CFPM Exp 3/14/21) *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** According to PIC, butter is held at room temperature during service. Butter is held in squeeze bottles for ease of use. Butter is held near the heat lamps at the line to maintain a creamy and malleable texture. Butter is heated as needed per bottle. Usually remainder of butter is discarded at the end of the night (5pm-10pm). Each bottle usually lasts no longer than 2-3 hours. However, a bottle was held in an undercounter cooler during the inspection which according to PIC was heated last night for service and placed back in the cooler after closing. No softened butter observed in the kitchen during inspection. Because butter is considered to be a potentially hazardous food, if it is held at room temperature it should be held using Time as a Public Health Control (procedure used for bearnaise sauce). Under this procedure, the butter may be held out of the cooler for a maximum of 4 hours. After 4 hours, the butter must be discarded. Butter may never be saved for use the next day or put in other recipes or dishes. If the 4 total hours is not used at the end of the night (example: butter softened at 9pm and facility closes at 10:30pm), the butter must still be discarded and may not be saved. Butter should be time marked with the time it is removed from the cooler. Written procedures must be held onsite (see emailed form, same form as used with bearnaise sauce). Please contact Meghan Scott 919-868-6416, meghan.scott@wakegov.com with any questions about this procedure.
*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 Nick Papas Exp 8/17/22)
*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 not open for customers during inspection. No foods cooking, prepping, or hot-held. Time as a Public Health Control is being used for bearnaise sauce and other butters. Written procedures can be found in online bank of recipes and info (PIC accessed information on a tablet today) Follow-Up: 03/16/2018
Note: Facility not open for customers during inspection. No foods cooking, prepping, or hot-held. Time as a Public Health Control is being used for bearnaise sauce. Butter for potatoes is not being held refrigerated at 45F or below. *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. Inspector will return 5/11/17 to verify correction of #19 and #20. Follow-Up: 05/11/2017
NOTE: According to chef, salmon steaks are cooked to the minimum cooking temperature for fish (145F for at least 15 seconds). No other fish other than tuna is served undercooked. Therefore, parasite destruction is not necessary for salmon and other fish.
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.
In walk-in cooler, found a few uncovered containers of food (which were not cooling down). Also observed uncovered container of raw french fry potatoes on floor. Unless food is actively in cooling process, it shall be kept covered. Elevate potatoes above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
11.
Found a few soiled equipment parts and soiled dishes being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean. NOTE: If equipment is not used on a regular basis or if it`s not used at all, it shall be kept clean at all times.
0.0
17.
In bar reach-in refrigerator, found half-n-half at 50F and blue cheese stuffed olives at 51-53F. These foods shall be kept at 45F or less. (Since it was uncertain how long these foods were in the food temperature danger zone, they were voluntarily discarded on site).
2.0
23.
Observed cooling large beef roast (12 inches long) that was in the cooling process. When cooling hot foods such as roasts, reduce the quantity or size by cutting roast into about 4 inch pieces to enable meat to cool faster. The walk-in freezer can be used for cooling foods quickly...Remember that hot potentially hazardous foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Use calibrated metal stemmed thermometer to check food temperatures for proper cool down...NOTE: In walk-in cooler, observed that foods are cooled on sheet pans on speed racks that are covered with plastic cover covering three sides and the top. When cooling hot foods on speed racks, take plastic covering off these racks to allow cool walk-in air to surround pans completely from all sides and to allow for quicker cooling of foods. When plastic covering is on these racks, the heat from hot foods is trapped inside the covering and foods may not cool down as quickly...Observed cut grape tomatoes in make line top at 59-60F (they were recently cut from room temperature). Do not put room temperature food in make line prep top areas since these prep top lines are only designed to maintain already cold foods at cold temperatures (45F or less). Use other reach-in refrigerators or walk-in cooler for cooling food prior to putting on refrigerated make line top areas.
1.0
25.
Thermometer in bar reach-in refrigerator was reading 45F, but food in this unit was 49-53F. Ensure all thermometers in refrigerators are accurate to plus or minus 3 degrees F.
0.5
26.
Found several open boxes/bags of corn starch, Belgian chocolate, walnuts, etc. Also found several unlabeled containers of dry foods, spices, etc. Once dry food packages have been opened, store leftover food (including all small quantities of dry food items) in covered containers labeled to denote food contents.
0.5
36.
Discard the many cracked food containers and lids and replace as necessary...Repair the leaking pipe under handwashing sink in back food prep area...Replace the damaged/cracked shelving in dishwashing area and walk-in coolers...Replace the rusty shelving in reach-in refrigeration units...Replace the torn plastic covers on mobile speed racks...Found front hanging/torn aluminum foil from drip tray on one stove top. To prevent foil from tearing off into food below, keep foil in the drip tray and not overlapping drip tray...Repair the improperly functioning reach-in refrigerator behind bar so that it maintains an air temperature of 45F or less (do not put any potentially hazardous foods in this unit until the air temperature is maintained at 45F or less).
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food pass-through areas, undersides of sink drainboards and dishwasher tables/counters, trash cabinet interiors behind bar, shelves below food prep sinks, some storage shelving--some metal cabinets in wait station areas and main front food prep area--interiors of oven.
0.5
45.
Clean the soiled floor drains throughout facility...Remove the large accumulation of water from floor around water heater...Clean the soiled floor below wine rack in wine walk-in cooler...Clean the soiled flooring in left side of hot water room.
0.5
46.
The lighting above front food preparation and cooking line is still quite dim in many areas. Provide at least 50 foot-candles of shielded light over all food preparation areas, cooking line, and ice-dispensing areas. Replace burned out light bulbs or repair fixtures as needed so lights illuminate.
0.0
47.
Found miscellaneous maintenance items and large blue tub on floor in left side of hot water room. Elevate these items above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed pans with food on top of trash cans (for beef wellington and raw cut potato slices). To prevent contamination of food and subsequent food contact surfaces, do not put pans with food on the top of trash cans...In walk-in cooler, found several containers of foods that were not covered. Unless food is cooling down, all food shall be kept covered (except during necessary periods of preparation and service)...In reach-in freezer, found raw beef stored above spinach packages. In all refrigerator and freezer units, store all foods according to final cook temperatures, with raw meats, raw fish, and raw chicken stored below and away from fully cooked or ready-to-eat foods (consult food storage chart for proper storage arrangement).
1.5
11.
Found a little dried food debris on electric food slicer that had not be used yet today. Thoroughly wash, rinse and sanitize this slicer after use.
0.0
14.
Observed creamed corn at 49-51F in walk-in cooler (other foods checked in coolers were below 45F). This food had been cooled down from the day before. Hot foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Since this food had been in the food temperature danger zone for more than 6 hours, it was voluntarily discarded on site.
2.0
23.
In walk-in cooler, found covered container of cream corn with with some condensation on inside bottom of plastic wrap covering container (an indication that container was covered when food was still warm). When cooling hot foods, only partially cover food or completely uncover food as long as there is no possibility of overhead contamination. Once foods are cooled to 45F or less (by using a calibrated thermometer to check food for proper temperature), they may be completely covered...Hot foods such as soups, etc. may be cooled outside of walk-in cooler by using ice-water baths with ice-water up to level of food in containers or ice-wands or paddles may also be used. Stir food frequently...Shallow pans with 2 to 4 inch food depth may also be used...Remember that hot potentially hazardous foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...NOTE: In walk-in cooler, observed that foods are cooled on sheet pans on speed racks that are covered with plastic cover covering three sides and the top. When cooling hot foods on speed racks, consider taking plastic covering off these racks to allow cool walk-in air to surround pans completely from all sides and to allow for quicker cooling of foods. When plastic covering is on these racks, the heat from hot foods is trapped inside the covering and foods may not cool down as quickly.
1.0
25.
Replace the broken thermometers found in a few refrigerators (thermometers shall be accurate to plus or minus 3 degrees F and air temperature in these units shall be 45F or less).
0.0
26.
Found several open boxes/bags of powdered sugar, brown sugar, corn starch, etc. Also found several unlabeled containers of dry foods. Once dry food packages have been opened, store leftover food in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
30.
In area adjacent to water heaters, observed some clean linen packages stored on floor. Elevate these items above the floor to prevent contamination.
0.0
34.
Found many clean utensils and dishes stored on soiled shelving. Clean this shelving...Also found containers of food stored on same shelving as clean food pans and utensils (on clean food container shelving). To prevent contamination of clean containers, do not store food on same shelves as containers.
0.5
36.
Discard the numerous cracked food containers and lids and replace as necessary...Replace the dettached pipe under one sink behind bar...Replace the damaged or missing caulking beside handwashing sinks (including behind bar). Ensure caulk is smooth and easily cleanable...Re-surface or replace the cutting boards with stains and deep knife cuts since they are no longer easy to clean...Replace the damaged shelving in dishwashing area.
1.0
40.
Clean the following soiled surfaces and areas: undersides of food pass-through areas, counters areas under black matting behind bar, trash cabinet interiors behind bar, shelves below food prep sinks, undersides of salamander at cook line, food scale exteriors, backsides and areas around spray rinse arm faucet by dishwasher, walk-in cooler handles and backsides/undersides of other refrigerator handles, refrigerator door hinges.
0.5
45.
Clean the soiled flooring under metal storage cabinets and under dishwasher line.
0.0
46.
The lighting above front food preparation and cooking line is still quite dim in many areas. Provide at least 50 foot-candles of shielded light over all food preparation areas, cooking line, and ice-dispensing areas.
0.0
47.
Found bottles and buckets and other miscellaneous items on floor under dishwasher and in hot water room. Elevate these items above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observed excellent handwashing practices today. Keep it up!...Observed "Tenderloin Carpaccio" on menu. According to kitchen chef, this is served as thin slices of raw beef tenderloin. It is not cooked or seared on the sides. Currently the North Carolina state rules for food service establishments does not allow this food to be served raw as described above. It must be at least seared on the sides before served to customers. Therefore, this raw menu item is to be removed from restaurant menu. If there are additional questions about this issue, contact Thomas Jumalon with Wake County Environmental Services at 919-868-9254...Observed butter-margarine blocks obstructing the use of one front food prep area handwashing sink. Do not block handwashing sinks.
Observed worker in dishwasher area handle soiled dishes and then proceeded to handle clean dishes. After handling soiled dishes, hands must be washed before handling clean dishes...Observed worker touch his head and face and then proceeded to touch loaf of bread without washing hands first. Also observed other worker touch mouth and nose with gloved hands and did not discard glove until prompted to do so. After contaminating hands (whether or not gloves are being worn) by touching head and face or contaminating them in any other way, hands must be washed. If wearing gloves and they are contaminated, gloves must be thrown away and hands must be washed before putting on new clean gloves.
2.0
11.
Behind bar, found many soiled glasses that were being stored as clean. Also in kitchen, found a few soiled cutting boards and the large soiled lettuce/salad spinner that were being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean...Found mildew build-up on upper interior part of ice bin below beverage dispenser in wait area. Clean and sanitize this area.
1.5
23.
In walk-in cooler, found covered container of spinach dip with large amount of condensation on inside bottom of lid (an indication that container was tightly covered when food was still hot). When cooling hot foods, only partially cover food or completely uncover food as long as there is no possibility of overhead contamination. Once foods are cooled to 45F or less (by using a calibrated thermometer to check food for proper temperature), they may be completely covered...NOTE: In walk-in cooler, observed that foods are cooled on sheet pans on speed racks that are covered with plastic cover covering three sides and the top. When cooling hot foods on speed racks, consider taking plastic covering off these racks to allow cool walk-in air to surround pans completely from all sides and to allow for quicker cooling of foods. When plastic covering is on these racks, the heat from hot foods is trapped inside the covering and foods may not cool down as quickly.
0.0
26.
Found a few open bags/packages of corn starch, powdered sugar, and breading. Once these dry foods are opened, store leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.0
36.
Discard the many cracked food containers and lids and replace as necessary. Remove damaged vinyl from handle on sauce pan and replace as needed...Replace the dettached pipe under one sink behind bar...Replace the damaged or missing caulking beside handwashing sinks (including behind bar) and in ventilation hood...Repair the damaged/bent shelf where onions and potatoes are stored...Ensure gaskets on refrigerated drawers seal properly when drawers are closed.
0.5
40.
Clean the following soiled surfaces and areas: oven interiors--counter areas areas under black matting behind bar--trash cabinet interiors behind bar.
0.5
45.
Clean the soiled floor drains throughout kitchen and behind bar.
0.0
46.
Lighting above front food preparation and cooking line was 10 to 46 foot-candles (fc) over most surfaces. Provide at least 50 fc of shielded light on all food preparation surfaces during operation.
0.0
47.
Found many boxes of beverage bottles on floor in beverage cooler. Also observed large blue container of clean aprons/linen on floor in one storage room. To facilitate floor cleaning, elevate these items above the floor 6 inches if using moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
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.
Observed worker in dishwasher area handle soiled dishes and then proceeded to handle clean dishes. After handling soiled dishes, hands must be washed before handling clean dishes.
2.0
10.
In reach-in refrigerator, found raw beef stored above pan with several sauces. Store all foods according to final cook temperatures: on bottom shelves store raw poultry and stuffed meats; on next shelf up store raw ground or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, seafood and raw eggs; on next shelf up store raw beef steak, roast beef, veal, and lamb; on top shelves store ready-to-eat foods, fully cooked foods, vegetables, beverages, desserts, etc.
0.0
11.
Found "clean" cutting boards in storage on soiled metal holder, and boards were getting soiled. Also found dried food debris on electric food slicer which had not been used yet today. The large lettuce/salad spinner in storage still had food debris in it. Also found large amount of mold/mildew build-up on inside top of ice machine...Thoroughly clean and sanitize equipment/utensils after use and clean ice machine interiors (top to bottom) at least once a month or more often if necessary.
1.5
14.
In walk-in cooler, found French onion soup at 47-48F and cream of corn at 47F after more than 6 hours (from day before--these foods had not been removed from walk-in yet today)...Swiss cheese in this same walk-in unit was 38F...When cooling hot foods, cool them rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Since these foods had been in temperature danger zone for too long (greater than 6 hours, from day before), they were voluntarily discarded on site.
2.0
23.
Found large amount of condensation on inside bottom of plastic wrap or lids on food containers in walk-in cooler. This is an indication that food may have been covered tightly when it was still warm. When cooling hot foods, use ice-water baths with ice-water up to level of food in containers. Stir food frequently to facilitate rapidly cool down. When cooling, only partially cover food or completely uncover food as long as there is no possibility of overhead contamination...Do not put hot pans of food close together in larger container (as in the case with French onion soup and cream of corn) since this will not allow for good air flow around pans of cooling foods. Instead, put pans of cooling foods directly on shelving with space between them...Remember--do not place cooling foods on top of other food container lids. Hot foods shall be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for proper cool down. Once foods are cooled to 45F or less, they may be covered tightly and then stacked on container lids of other completely cooled foods.
1.0
26.
Small containers of spices and flour at front prep area were not labeled with their contents. Properly label these containers.
0.0
34.
Observed worker use towel to dry clean food containers and other utensils. After cleaning and sanitizing dishes, food containers and utensils, they shall be air dried--not towel dried...Salad spinner in storage was wet inside. Also found some food containers being stacked while wet. Completely air dry these items before stacking them...Found debris and food particles in bottom of some silverware storage containers. Clean these containers.
0.5
36.
Discard the many cracked food containers and replace as necessary...Replace the cracked shelving in walk-in cooler with similar shelving...Replace torn plastic mobile rack covers...Re-surface or replace the cutting boards with deep knife cuts and those that are badly stained...Replace the detached pipe under one sink behind bar.
0.5
40.
Clean the following soiled surfaces and areas: undersides and edges of some food preparation tables, dishwasher areas and solid metal shelving--shelving in walk-in coolers--mobile tray racks--food scales--backsides/undersides of equipment door handles--dump sink behind bar--some areas under black matting behind bar--interiors of dishwasher.
0.5
43.
Secure the loose faucets in women`s bathroom. Ensure warm tempered water at these sinks is not too hot.
0.0
46.
Replace the burned out light in right walk-in cooler to provide at least 10 ft-candles of shielded light in this unit...Lighting above the front food preparation area was somewhat dim (several lights were out during inspection). Provide at least 50 ft-candles of shielded light on all food preparation surfaces during operation.
0.0
47.
Found many boxes and containers of wine bottles on floor in beverage cooler. Elevate these items above the floor 6 inches if using moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Store foods according to cook temperature. Observed ground beef stored with lamb. Ice is considered food. Keep ice covered in the bar area to prevent contamination. This can be temporarily achieved by using a sheet pan, but a permanent lid must be obtained.
1.5
11.
Sanitizer must be at least 200ppm(quat) or 50ppm(bleach). Sanitizer was not coming out of dispensing units properly. Eco-lab was called and technician was on site to fix problem during inspection.
1.5
36.
Replace damaged gaskets on refrigeration units by cook line.
0.0
39.
Do not use cups as scoops.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty lexan pans stored with clean lexan pans.
3.0
34.
Allow all utensils to air dry. Observed wet stacked pans. Store utensils and flatware in such a way that the handles are pointing in th same direction.
0.5
36.
Replace damaged gaskets on refrigeration units by cook line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Numerous dirty plates stacked with clean lates. Remove all adhesive day dots and all adhesive residue from lexan pans.
1.5
26.
Properly store all opened dry goods. Observed several opened dry goods that were improperly stored.
0.0
34.
Allow all utensils to air dry. Observed wet stacked pans.
0.0
36.
Replace damaged gaskets on 1 door Traulson refrigerator under coffe makers and 1 gasket on 2 door Traulson Freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
