6-301.11; Priority Foundation; Two sinks were not equipped with hand soap upon EHS arrival. Handwashing sinks shall be provided with handwashing cleanser. CDI- Soap was replaced during the inspection.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink near dishwashing machine was not provided with paper towels. A hand drying provision shall be provided at handwashing sinks. CDI- Paper towels were provided at handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; While cold holding tempertaures continue to overall improve, potentially hazardous food in one cooler on the prep line was holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food was removed from cooler and PIC is contacting services to have cooler adjusted. Deductions remaining at half due to continued improvements.
1.5
37.
3-302.12; Core; Repeat; Multiple containers of white food ingredients were not labeled. 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.
1.0
40.
2-303.11; Core; Two employees were observed preparing food while wearing watches. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean containers were found being closely stacked together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows for air drying.
0.0
55.
6-501.11; Core; Repeat; Grout is missing on the floor in areas of the cook line. Small holes are on wall behind prep sink in back kitchen. Physical facilities shall be maintained in a state of good repair. Replace grout as needed.
4-703.11; Priority; While the temperature gauge was reaching 180, after being ran several times, surfaces being sanitized in the dishwashing machine were not reaching a minimum of 160F according to irreversible thermometer. Thermometer was reaching 155F Food contact surfaces being sanitized in a hot water dishwashing machine shall reach a minimum of 160F. PIC attempted to connect chlorine sanitizer to replace hot water but the chlorine was not registered on test stirps. EHS returning on 1/26 to ensure dishwashing machine has either been adjusted or changed to chemical sanitizing. In the meantime, employees shall manually sanitize dishes in the 3 compartment sink. FULL DEDUCTIONS NOT TAKEN DUE TO SEEMILNGLY IMPROVED TEMPERTURES (GAUGE REACHING 180, THERMOMETER REACHING 155), BUT FULL DEDUCTIONS WILL BE TAKEN NEXT INSPECTION IF THIS ITEM IS REPEATED.
1.5
16.
4-601.11 (A); Priority Foundation; Minor amount of residue was found on a slicer blade being stored as clean. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer blade was cleaned during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; While food temperatures have overall improved, some potentially hazardous food items in prep top coolers close to heated areas were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Items over 45F were voluntarily discarded and other items above 41F were relocated. Deductions reduced due to improvements.
1.5
24.
3-501.19; Priority; Cooked onions were being held at room temperature on time as a public health control (TPHC). Onions were being held beyond their time frame allowed on TPHC according to printed sticker. If food is held on TPHC, the food must be discarded within a 4/6 hour timeframe after being removed from temperature control. CDI- Cooked onions were voluntarily discarded.
1.5
37.
3-302.12; Core; Large container of fine white food ingredient was not labeled. 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
45.
4-903.11(A) and (C); Core; Single service containers were being stored with their food contact surfaces facing upward. Single service utensils shall; be stored inverted or otherwise protected to prevent potential contamination.
0.0
55.
6-501.11; Core; Repeat; grout is missing on the floor in areas of the cook line. Physical facilities shall be maintained in a state of good repair. Replace grout as needed.
2-401.11; Core; Employee beverage was stored on clean dish shelving directly above clean dishes. Employees may drink from a closed beverage if it is used/stored in a location that prevents potential contamination of clean equipment or food.
0.0
15.
3-302.11; Priority; Raw chicken was found being stored above several ready to eat food items. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
16.
4-703.11; Priority; After being ran several times, surfaces being sanitized in the dishwashing machine were not reaching a minimum of 160F according to EHS temperature measuring device. Food contact surfaces being sanitized in a hot water dishwashing machine shall reach a minimum of 160F. EHS returning on 9/8 to ensure dishwashing machine has either been adjusted or changed to chemical sanitizing. In the meantime, employees shall manually sanitize dishes in the 3 compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Repeat; All potentially hazardous food in one of the prep coolers on the main line were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese at 60F was voluntarily discarded. Other potentially hazardous foods were taken to the freezer to cool down before a 4 hour period elapsed. EHS returning on 9/8 to ensure potentially hazardous food in the cooler is holding at 41F or below.
3.0
39.
3-305.11; Core; Food containers were found being stored on the floor of the reach-in freezer. In order to prevent potential contamination, all food items shall be stored at least 6 inches above the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes were found being stacked closely together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows for air drying.
0.5
47.
4-501.11; Core; One of the main coolers on the cook line is not functioning. Sliding door on the ice machine is damaged. Multiple lights are not functioning under the grill hood. Equipment shall be maintained in a state of good repair and properly adjusted.
0.0
48.
4-302.13; Priority Foundation; PIC could not locate a temperature measuring device to measure the temperature of dishes being sanitized in the hot water dishwashing machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR- EHS returning on 9/15 to ensure a temperature measuring device for the dishwashing machine has been provided.
0.5
55.
6-501.11; Core; Grout is missing/low on the floor in some areas of the kitchen. Small holes were found in the wall of the back kitchen area. Physical facilities shall be maintained in a state of good repair.
6-301.12; Priority Foundation; The handwashing sink at the end of the hot line had no paper towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device. CDI: Paper towels provided.
0.0
16.
4-601.11 (A); Priority Foundation; The dish washing machine was only able to turn the testing strip black after three successive washes and the max hold thermometer only hit a temp of 155F. Dishes shall be sanitized in hot water mechanical operations by being cycled through EQUIPMENT that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. CDI: Strip turned black after multiple washes.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some foods were stacked over the fill line in the rail and measured from 43-51F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Some of the items were prepared earlier and placed in the bottom of the coolers to lower the temps.
1.5
35.
3-501.13 ; Priority Foundation; Bags of Bolognese sauce thawing in water measured 67F in some portions. Thawing shall be achieved under refrigeration or fully submerged under running water with a water temp of 70F or less and sufficient flow to agitate loose particles, or as part of the cooking process. The temperatures of thawed portions shall not exceed 41F. CDI: Bags relocated to walk-in and cooled.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers were stored as clean but stacked while still wet. A dish cart was stored next to the handwashing sink. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Cart was moved. Allow dishes to air dry before stacking them.
0.5
47.
4-502.11(A) and (C); Core; Dented metal pans and cracked plastic containers were stored on the dish rack. Utensils shall be maintained in good repair or be discarded.
0.0
48.
4-501.110; Priority Foundation; The dish machine was only able to reach a wash solution temperature of around 152F and the gauge said the min is 160F. The temperature of the wash solution in spray type washers must not be less than 160F. VR: EHS will verify by 2023.03.10 that the machine reaches appropriate temperatures.
0.5
49.
4-601.11(B) and (C); Core; Surfaces inside of coolers and around/underneath equipment on the line are soiled with food debris/residue buildup. The walk-in freezer has a large amount of frost buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.11; Core; Floor tiles under a chef base cooler are damaged. Physical facilities shall be maintained in good repair. PIC says a work order is already in.
0.0
General Comments
*Facility given new vomit cleanup poster. Report e-mailed to crbt.manager@brioitalian.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
5-205.11; Priority Foundation; A ladle was found in one of the hand sinks. Ice cubes were found in the bar hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Utensil was removed from sink and ice was melted.
1.0
15.
3-302.11; Priority; In walk-in cooler, raw eggs were stored directly above veggies. Food shall be stored according to final cook temperature. CDI-Foods were rearranged.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple metal pans were stored as clean with food debris/sticker residue on them. At the bar, a couple of wine glasses had lipstick residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the warewashing area to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods at the prep line measured above 41F (see temperature log above). TCS foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded.
1.5
28.
7-201.11; Priority; Bottle of WD-40 was stored on dry rack, next to food and directly above exposed food. Toxic materials shall be stored away from food and equipment to prevent contamination. CDI- Bottle was removed from that area.
1.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottle was labeled.
0.0
39.
3-305.11; Core; In walk-in freezer, one tray with food was stored on floor. Food shall be protected from contamination by storing them at least 6 inches above the floor. CDI- Tray was removed from that area and placed on shelving.
0.0
43.
3-304.12; Core; Utensils were being held in standing water (at 90F). During pauses in food preparation, utensils shall be stored in a container of water (135F or above) or in running water. CDI- Utensils were removed from container of water. Water was discarded.
0.5
47.
4-501.11; Core; Light bulb in walk-in cooler was out. Three light bulbs at the hood were out. Several shelves were rusty. Equipment shall be maintained in good repair. Replace light bulbs and shelving.
0.5
48.
4-302.14; Priority Foundation; At the time of the inspection, quaternary ammonium test strips were not available. A test kit that accurately measures the concentration of the sanitizer shall be provided. CDI- PIC ordered test strips before the inspection ended.
0.5
48.
4-302.13; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, an irreversible temperature indicator was not available. REHS thermometer registered washed at 162F. In a hot water dish machine, an irreversible temperature indicator (thermometer or thermolabel stickers) shall be provided. CDI- PIC ordered a thermometer before the inspection ended.
0.0
56.
6-501.110; Core; A cellphone was stored on prep table. A backpack was stored on clean dry rack, next to clean utensils and equipment. Lockers or other designated areas shall be used for employees to stored their personal belongings. CID- Items were removed from those areas.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
9.
3-301.11; Priority - In bar, worker cut strawberries with bare hands...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment...CDI by discarding strawberries and washing hands.
2.0
10.
6-301.12; Priority Foundation - No paper towels were at two handsinks...Paper towels or other approved hand drying device shall be provided...CDI by providing paper towels at handsinks.
1.0
14.
3-402.12; Priority Foundation - Fresh salmon that can be served raw or undercooked to customers did not have approved parasite destruction documentation...Raw or undercooked fish shall have proper parasite destruction documentation from fish supplier...Provide documentation that shows fresh salmon has been properly handled for parasite destruction...Not corrected during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Keep cold TCS* foods at 41F or less.
1.5
28.
7-102.11; Priority Foundation - Red sanitizer buckets were not labeled...Chemicals such as sanitizers and cleaners shall be labeled with common name of product inside...CDI by labeling buckets.
0.0
35.
3-501.13; Core - Raw squid was not completely submerged under cold running water...Thaw TCS* foods under refrigeration at 41F or less, or completely submerged under cold running water with sufficient velocity to float off loose particles in an overflow...CDI by changing thawing process.
0.0
36.
4-204-112; Core - A few thermometers were missing in refrigerated drawers and refrigerators (exterior thermometers missing or not functioning)...Mechanical refrigerators shall have thermometers located in warmest part of unit...Provide thermometers accurate to plus or minus 3 degrees F in units. Air temperature must be 41F or less.
0.5
37.
3-302.12; Core - Some sauce, dressing bottles were not labeled...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
41.
3-304.14; Core - A few soiled wiping cloths were on counter tops, and quaternary ammonium sanitizer in on bucket was less than 150 ppm (minimum requirement for type of QA sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
42.
3-302.15; Core - Observed food workers taking tomatoes and strawberries directly out of their original boxes and start cutting them without washing them first...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked or offered for consumption in ready-to-eat form...Wash fruits and vegetables before cutting as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean dishes and food containers were stored with food contact sides up and unprotected. Many clean utensils were stored in soiled pan...Clean food equipment and utensils shall be protected from contamination...Store clean dishes/utensils covered or inverted on clean surfaces.
0.5
47.
4-501.11; Core - Several shelves were rusty, and reach-in refrigerator door frame was damaged...Food service equipment shall be maintained in good repair...Replace the damaged items above with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Several food containers were cracked...Food service utensils shall be maintained in good repair...Discard cracked containers.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled metal racks, speed racks, handsink basins, wooden cabinets in wait areas. Some stickers were on food contact exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers from container exteriors.
0.5
55.
6-501.11; Core - Caulk in ventilation hood above cooking line was damaged or missing. Grout was missing between floor tile. Drain pipe under 3-comp sink was leaking, and mop sink/can wash leak was leaking. At dishwasher spray rinse, when hot and cold water knobs are completely turned off, water continues to flow through spray rinse arm...Physical facilities shall be maintained in good repair...Repair damaged fixtures and surfaces above. Repair faucet at spray rinse so that when water is turned off at hot and cold water knobs, water will not continue to run through rinse arm.
0.5
55.
6-501.12; Core - Ventilation hood filters were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of filters.
0.0
56.
6-303.11; Core - Lighting over front food preparation counters was dim in many areas...Lighting intensity on food preparation surfaces shall be at least 50 foot-candles...Increase lighting intensity on food preparation surfaces.
0.0
General Comments
Other TCS* food temperatures: Cooked chicken, lamb, pasta, lasagna/walk-in cooler: 35-40F...TCS*: Time-temperature control for safety foods...>>>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...Verification visit to be made on Friday, 3/11/2022 to evaluate completion of Item #22 (cold temperature of TCS* foods). Verification required for Item #14 by 3/20/2022. Send proper parasite destruction information to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 03/20/2022
