2-102.12 (A); Core; PIC not a certified food protection manager. At least one employee shall be a certified food protection manager.
1.0
10.
5-205.11; Priority Foundation; Cup and strainer inside handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved. Repeat.
2.0
38.
6-501.111; Core; Gnats in kitchen. Seek more aggressive controls.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; Written Procedures for the clean up of vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
10.
5-205.11; Priority Foundation; A strainer basket observed inside of the handwashing sink in the back prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- basket removed.
1.0
16.
4-702.11; Priority; Pans observed being washed in the prep sink instead of the 3-compartment sink and were not sanitized. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- education given and pans were washed, rinsed and sanitized in the correct sink.
1.5
16.
4-501.114; Priority; The quaternary ammonium sanitizer at the 3-compartment sink is testing at 0ppm. A quaternary ammonium solution shall have a concentration between 200-400ppm. CDI- chlorine sanitizer will be used with a concentration between 50-100ppm. Test strips were given and instructions on how to properly mix.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Roasted tomatoes, onions and serrano peppers for salsa were holding at 45F in the reach-in cooler. TCS foods shall be maintained at 41f or less. CDI- food was placed on an ice bath to rapidly cool.
0.0
23.
3-501.17; Priority Foundation; [Repeat] Several TCS foods in the prep cooler bottoms and standing fridge, such as pico, salsa, and cut cabbage, chicken, steak, pork, black beans, and cooked mushrooms did not have date marks on them. TCS/hazardous foods shall bare a date mark indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - Known dates were added.
1.5
28.
7-201.11; Priority; A can of raid and several cans of glass cleaner were observed being stored above Ziploc bags in the storage room. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- chemicals removed.
1.0
43.
3-304.12; Core; The ice scoop was observed sitting on top of a menu on top of the water heater in the kitchen. During pauses in food preparation or dispensing, food preparation utensils shall be stored In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD).
0.5
48.
4-301.12; Priority Foundation; Dishes observed being washed in the prep sink. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. CDI- education given on where to wash, rinse and sanitize. Dishes rewashed in the proper sink.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the back prep area has some residue accumulation present and are in need of cleaning. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.0
56.
6-305.11; Core; Employee personal items (bags, etc.) observed being stored on the shelf with food and above the prep area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
5-205.11; Priority Foundation; Employee observed using handwashing sink to fill up metal containers with water. Handsink in the warewash/prep room blocked by items. A hand washing sink shall be maintained so that it is accessible at all times for employee use, and may not be used for purposes other than handwashing. CDI - employee educated on not using handwashing sink to fill up items. Handsink was made available.
0.0
19.
3-403.11 Priority; Pre-cooked foods were placed directly into steam table without reheating to 165F first. Precooked foods should be reheated to a temp. of 165 degrees F. before placing for hot holding on the steam table. Steam tables are designed to keep food items hot but not to cook or reheat. CDI - Foods were moved to stove for rapid heating.
1.5
23.
3-501.17 Priority foundation; Several TCS foods in the prep cooler bottoms and standing fridge, such as pico, salsa, and cut lettuce did not have date marks on them. TCS/hazardous foods shall bare a date mark indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - Known dates were added.
1.5
28.
7-102.11; Priority Foundation; One sanitizer spray bottle did not have a label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC added known label.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed of the door gaskets and door frames. Cleaning of the hand sink at the bar needed. Cleaning of the ventilation hood filters. Cleaning of the hanging lamp shades over the bar. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.0
56.
6-501.110; Core; Employee drink observed stored above prep tables in the back prep room, employee bag observed stored on a hanger next to grill utensils. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI - employee items were relocated.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-403.11; Precooked chicken was placed directly into steam table for reheating. Precooked foods should be reheated to a temp. of 165 degrees F. before placing for hot holding on the steam table. Steam tables are designed to keep food items hot but not to cook or reheat. Manager decided to discard the chicken placed in the steam table and decided to cook a fresh batch of chicken for service to customers.
1.5
48.
4-302.14; Priority Foundation; Restaurant lacked test strips to verify the proper concentration of quaternary sanitizing solution provided.
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
*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 Follow-Up: 02/28/2020
*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.
Facility has test strips but are dirty on one side. Test strips shall be available to ensure correct concentration of sanitizer. Instructed to place strips on lower shelf and use the clean side and to ask company for more strips next visit.
*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 INFORMATION: JENNIFER BROWN REHS TEAM LEADER //JENNIFER.BROWN@WAKEGOV.COM//919-868-9249
