6-301.14; Core - No handwashing sign was posted at women's bathroom handsink...A handwashing sign that notifies food employees to wash their hands shall be provided at all handsinks used by food employees...CDI by posting handwashing sign.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling, or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: On refrigerated make line tops, do not over-fill containers above chill lines on containers. Ensure foods are at 41F or less BEFORE placing them in make line top areas.
1.5
28.
7-102.11; Priority Foundation - A few red sanitizer buckets and one spray bottle with clear liquid were not labeled...Working containers of cleaners, sanitizers, etc. shall be labeled with common name of products inside...CDI by labeling sanitizer buckets and discarding unknown liquid in spray bottle.
1.0
37.
3-302.12; Core - Some squeeze bottles with condiments and sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-402.11; Core - A few food employees with facial hair was not covered...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair and are designed and worn to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food employees to don required hair restraints.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and disposable forks and spoons were not effectively protected...Single service disposable food/beverage containers and utensils shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep disposable forks/spoons with handles presented to user in trays/containers.
0.5
47.
4-205.10; Core - When ice bin lid below soda dispensing nozzles is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from soda nozzles.
0.5
47.
4-501.11; Core - Several wire shelves in dry storage and reach-in refrigerators were rusty and peeling. In one freezer, two evaporator vent fan covers were missing. Ice was accumulating on door/gasket of one freezer...Food service equipment shall be kept in good repair. Equipment doors, seals and hinges shall be kept intact and tight...Replace damaged equipment. Remove ice from door/gaskets and ensure door gaskets seal completely to prevent warm air from entering unit and condensing, causing more ice to accumulate.
0.0
47.
4-502.11(A) and (C); Core - Some containers lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-302.14; Priority Foundation - No test strips were available for chlorine based sanitizer used on custard machine...A test kit or strips shall be provided to accurately measure concentration of sanitizer solutions used...Provide required chlorine sanitizer test strips. Approved chlorine sanitizer concentration shall be 50-200 ppm...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled freezer interiors, wire and solid metal shelves. Many clean food containers (not stacked together) had old stickers and sticky residues on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
0.5
53.
5-501.17; Core - Women's bathroom had only one small covered trash can in one toilet stall (not accessible to other toilet stalls)...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...In women's bathroom, place covered trash cans/receptacles in ALL toilet stalls or place a large covered trash can in handsink area.
0.0
54.
5-501.113; Core - Side doors on a few outside dumpsters were open...Trash/recycling receptacles shall have tight-fitting lids and door...Keep dumpster doors/lids closed when not in use.
0.5
54.
5-501.114; Core - All three exterior trash/recycling dumpsters used by restaurant had no drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
0.0
55.
6-501.11; Core - One handsink had stripped cold water faucet knob (therefore, no cold water available). Faucet on 3-compartment sink had no hot water coming out of faucet or spray rinse arm. Outside mop sink/can wash cold water could not be accessed due to broken knob. Some kitchen floor tiles were missing and some small holes were in walls. Corner caulk in vent hood above cooking line was damaged. Women's bathroom had a few stained ceiling tiles...Physical facilities shall be kept in good repair...Repair nonfunctioning faucets, replace floor tiles and caulk and seal wall holes. Ensure ceiling leaks are fixed in women's bathroom before replacing stained tiles.
0.5
55.
6-501.12; Core - Observed soiled vent hood filters, ceiling tiles/light shields, and ceiling vent grates in bathroom...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Spray can of Champion flying insect killer did not specifically show on instruction label that it was approved for commercial food service establishments. Contact your professional pest control company for advice on what can be used in the restaurant...Verification required for Item #48 on this report. By June 27, 2024, send photo of chlorine test strips obtained to Lucy Schrum at Lucy.Schrum@wake.gov or text to 919-868-2565. Follow-Up: 06/27/2024
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
28.
7-204.11 ; Priority; The Quat sanitizer buckets were well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical sanitizers applied to Food Contact Surfaces must meet the requirements in the current Food Code. CDI.. The sanitizer buckets were corrected to 200 parts per million.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.5
48.
4-501.19; Priority Foundation; Dishes were being washed in the three compartment sink with a temperature of 95F. The temperature of the wash solution in the three compartment sink must be maintained at no less than (110F) CDI. More hot water was placed in the three compartment sink the water temperature was up to 112F.
0.5
48.
4-501.18; Core; The sanitize compartment of the three compartment sink had heavy debris inside the sink with the fresh sanitizer. The wash, rinse, and Sanitize solutions must be maintained clean to prevent recontamination of the equipment. CDI.. The sink was cleaned out.
0.0
55.
6-501.12; Core; Clean the floor and walls near the three compartment sink to remove the debris. Physical facilities must be cleaned at a frequency necessary to keep them clean.
0.0
56.
6-403.11; Core; There was an employee drinks stored above food in the reach-in cold hold unit. Areas designated for Employees to eat, drink, must be located so that Food, equipment, and single-service items are protected from contamination. CDI.. The drink was placed in the trash can.
0.5
General Comments
The ServSafe certificate for the Manager on duty will be expired by the next inspection. A new certificate will be needed before the next inspection.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the insepction.
1.0
16.
4-601.11 (A); Priority Foundation; There were several small black food trays that were stored as clean but were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
21.
3-501.16(A)(1) ; Priority; There was a pan of grilled chicken strips on the stove top that was being held hot at 120F. This potentially hazardous food must be held hot at 135F or above. CDI.. The food item was reheated to 165F.
1.5
28.
7-201.11; Priority; Toxic materials and cleaning materials were stored above cleaning cloths. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens. and Single-Service items. CDI.. The cleaning equipment was moved below the linen.
1.0
45.
4-903.11(A) and (C); Core; There were two bags of single service trays stored near the back door. Single service items must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The items were placed on shelves.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in freezer unit to remove the ice. Clean around the cooking equipment. Clean all storage shelves.
0.0
55.
6-501.11; Core; There were several floor tiles in the kitchen on the cook line that have cracked. Physical facilities must be maintained in good repair.
7-102.11; Priority Foundation; There some spray bottles that were not labeled. All items taken from bulk supplies must be clearly and individually identified with the common name of the item in the spray bottles. CDI... The spray bottles were labeled.
1.0
39.
3-307.11; Core; Some the ceiling covers above the food prep area had some dust on them. Food must be stored and prepared in a manner to prevent contamination.
0.0
45.
4-903.11(A) and (C); Core; The top cups in the cup holder did not have lids or covers on the cups. Single service items must be stored where they are not exposed to splash, dust, or other contamination.
0.0
47.
4-501.12; Core; The cutting boards used to cut oranges and lemons had deep cuts and on both sides of the cutting boards. Surfaces such as cutting block and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.5
47.
4-501.11; Core; The gaskets on the ice cream cold hold unit do not fit properly around the door. All equipment must be in good repair and easy to clean
0.0
55.
6-501.12; Core; Clean the ceiling tiles to remove the dust build up. Clean the floors around the grill and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean. This is a repeat item from the last insepction.
2-501.11; Priority Foundation; The restaurant did not have a written procedure to address the clean up of a vomiting and diarrheal event. CDI.. A copy was left with the manager on duty on duty.
0.0
16.
4-501.114; Priority; The sanitizer buckets at the start of the inspection was well below 150 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI... The buckets were corrected to 200 parts per million.
1.5
36.
4-203.12; Priority Foundation; There was one cold hold unit that did not have a thermometer in the unit. The unit held potentially hazardous foods. All cold hold units that hold potentially hazardous food must have an accurate thermometer in the unit. CDI.. The manager placed a thermometer in the unit. This was a general comment on the last inspection.
0.5
47.
4-501.11; Core; The shelves in some of the reach-in units are peeling. The shelves must be in good repair and easy to clean. This was a point deduction on the last inspection.
0.5
49.
4-602.13; Core; Clean around the vent intakes to remove the dust. All the vents had heavy dust build up around the vents. Non-Food-Contact Surfaces of Equipment must be cleaned at a frequency necessary to preclude the accumulation of dust residues.
0.5
55.
6-501.12; Core; Clean the ceiling tiles to remove the dust build up. Clean the floor around the grill and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit to be made on Wedneday, August 20, 2021 to evaluate completion of Items #20 and 46 on this report. Follow-Up: 08/20/2021
*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. Lauren Harden 919-500-0943
Transitional permits have 210 from permit issue date to obtain serv safe. Ensure serv safe is in place by March 28th, 2019.
*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.
