3-307.11; Core; Ice is being stored in printed grocery bags rather than a food grade bag or container.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes stored on drying rack above three compartment sink are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
4-601.11 (A); Priority Foundation; Stickers still in tact on outsides of food storage containers that were stored as clean above three compartment sink. Outsides of containers and pitcher that were stored as clean were also observed with food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to clean these items futher prior to use with emphasis on small crevices and outsides of equipment
1.5
25.
3-603.11; Priority Foundation; Upon discussion with PIC, it was discovered that facility will undercook steak to medium or medium rare upon customer request, though the facility does not currently have a consumer advisory present on the menu. If animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of disclosure and reminder. Verification required.
3-304.14; Core; Wet wipe cloths observed on prep surfaces rather than being stored in sanitizer solution when not in use. Wet wipe cloths shall be held in a chemical solution at the proper concentration.
0.0
47.
4-501.12; Core; Cutting boards used for cutting meats observed with heavy stains and deep gouges. 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.
0.5
56.
6-403.11; Core; Employee food observed being stored next to rice warmers as well as being stored on back prep table. Designated areas for employees to eat and drink shall be located so that equipment, food, linens, etc are protected from contamination.
6-403.11; Core; Employee canned beverages without lid observed underneath prep table near closed food storage. Designated areas for employees to eat and drink shall be located so that equipment, food, linens, etc are protected from contamination.
0.0
56.
6-305.11; Core; Employees cell phones observed being stored on top of food storage containers underneath prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employee possessions.
0.0
General Comments
LifePlus ice machine in dining room currently is being utilized. This machine has its own water source, which is Primo 5 gallon water jug, and does not have a water line connection, therefore no backflow preventer. The data plate states it is ETL listed and conforms to UL, but is not ETL sanitation listed, nor does it have the UL listed or classified stamp. Manual states it is a commercial piece of equipment, but unable to verify. Owner stated that ice is rarely used, upon customer request. Also stated they could buy bagged ice instead if needed. *Update: owner in the process of removing.
3-302.12; Core; Squeeze bottles at cook line are not properly labeled to identify contentes of the container. Food ingredients that are removed from their original packages for use shall be identified with the common name of the food.
0.0
43.
3-304.12; Core; Scoop without handle observed floating on top of teriyaki sauce in walk in cooler. Scoop without handle observed in rice inside bulk food storage container. Utensils shall be stored with their handles above the top of the food and the container.
0.5
General Comments
LifePlus ice machine in dining room currently is being utilized. This machine has its own water source, which is Primo 5 gallon water jug, and does not have a water line connection, therefore no backflow preventer. The data plate states it is ETL listed and conforms to UL, but is not ETL sanitation listed, nor does it have the UL listed or classified stamp. Manual states it is a commercial piece of equipment, but unable to verify. Owner stated that ice is rarely used, upon customer request. Also stated they could buy bagged ice instead if needed.
3-304.14; Core; Chlorine sanitizer bucket stored directly on floor at three compartment sink and prep area. Containers of chemical saniziting solutions shall be stored off the floor. Corrected During Inspection - PIC elevated sanitizer bucket so it will not be stored on floor.
0.0
56.
6-501.110; Core; Cell phones, employee belonging, and drinks stored underneath prep table next to food items. Lockers or other suitable facilities shall be used for the orderly storage of employee possessions.
2-501.11; Priority Foundation; Facility does not have a vomit or diarrhea clean up kit or procedures. Food establishments shall have written procedures and the required materials to respond to a vomit or diarrheal event. CDI - PIC educated.
0.0
16.
4-601.11 (A); Priority Foundation; One pan stored as clean with minor food residue. Food contact surfaces shall be clean to sight and touch. CDI - pan rewashed.
0.0
43.
3-304.12; Core; Utensils stored in water between uses below 135F. When not in use, utensils shall be stored on a clean portion of the food prep area, in running water with enough velocity to flush particulates down the drain, or in water of at least 135F. Water replaced with clean water at 189F.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean containers stacked while wet. Clean equipment shall be stored in a self-draining position that facilitates air drying. Containers properly rearranged.
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
