6-301.12; Priority Foundation; Both handwashing sinks in the kitchen are missing paper towels. Each individual sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A heated-air drying device; or other approved hand-drying provision. CDI - Paper towels added to handwashing sinks.
1.0
16.
4-702.11; Priority; Observed a food employee using soap and water to clean containers and utensils, then setting aside to air dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - PIC spoke to food employee to had items sanitized. REHS strongly recommends more training on proper procedures of cleaning and sanitizing utensils and containers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of precooked omelets in the refrigerator was holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Omelets moved into freezer for rapid cooling.
0.0
36.
4-302.12; Priority Foundation; A food thermometer could not be located during the inspection. Food temperature measuring devices shall be provided and readily accessible for use and ensuring attainment and maintenance of food temperatures as specified in the NC Food Code. Acquire small-diameter probe food thermometer, follow-up by 3/07/2024.
0.5
39.
3-306.11; Priority; The current sneeze guard configuration is angled to not provide effective protection for the foods on the breakfast bar. Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cased, or other effective means. CDI - Sneeze guards scheduled with maintenance to be angled to provide effective protection.
0.0
49.
4-601.11(B) and (C); Core; Observed the prep cooler, lowboy cooler, and microwave in need of cleaning. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean these areas and maintain clean, even if coolers are not in use.
0.5
56.
6-403.11; Core; Observed employee's personal food items stored above establishment foods in a refrigerator. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service articles shall be protected from contamination. Move employee foods to a different location, where no contamination may occur.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/07/2024
2-201.11 (A), (B), (C), and (E); Priority; PIC unable to provide documentation of an employee health policy. The permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. CDI - PIC provided with a copy of an employee health policy.
0.0
10.
6-301.12; Priority Foundation; No paper towels available at handsink nearest the kitchen entrance. Each handwashing sink shall be provided with a hand-drying provision, such as a disposable towels. CDI - paper towel dispenser refilled.
1.0
16.
4-702.11; Priority; No dishwashing occurring during inspection, however PIC and dish washing staff were not confident in how to properly mix Quaternary Ammonium sanitizer when asked. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - PIC and dish washing staff educated on how to properly mix sanitizer and informed that this must occur after cleaning, before being used.
0.0
19.
3-403.11; Priority; Sausage patties being reheated in a hot box. Sausage patties 46F after 30 minutes in hot box. Reheated for hot holding shall be completed within 2 hours. CDI - sausage voluntarily discarded by PIC. Note that reheating food in a hot box generally will not meet the requirement for reheating in 2 hours. EHS recommends using an oven, stove top, or microwave to ensure foods are reheated properly within 2 hours.
0.0
47.
4-101.19; Core; Exterior of hood has protective laser film plastic peeling off. Nonfood contact surfaces that require cleaning shall be constructed of corrosion-resistant, nonabsorbent, and smooth material. Remove this plastic film and ensure this area is maintained smooth and cleanable.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed in several nonfood contact areas, including inside the 2-door reach-in cooler, ice inside 1-door reach-in freezer, and several pieces of unused equipment in the cookline area. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure they are maintained clean.
