Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/12/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw pork found stored above various containers of dessert mouse in the walk in cooler. Raw chicken found stored above raw fish and cooked pasta. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Items were rearranged.
1.5
47.
4-501.11; Core; One torn gasket on left side door of prep cooler 1. Equipment shall be maintained in good repair. Replace gasket.
0.0
51.
5-202.13; Priority; Spray nozzle at the dish machine found hanging below the flood level rim of the sink below. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). EHS will return on 2/15 to verify the spray nozzle has been replaced.
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 96.5
#
Comments
Points
11.
3-201.16; Priority; A large container of dehydrated mushrooms found in the dry goods. Employee stated that the mushrooms were dehydrated oyster mushrooms from the "chef's friends collection." Employee did not know if the forager was certified and stated that the mushrooms had not been used or sold in the restaurant yet. Mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by an approved mushroom identification expert. CDI: Employee voluntarily discarded the mushrooms.
0.0
16.
4-601.11 (A); Priority Foundation; Dishwasher found reading at a chlorine concentration of 0 ppm. Chlorine levels shall be at least 50 ppm. CDI: Sanitizer was replaced and is now reading acceptable levels.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep unit 1 found maintaining TCS food above 41F (see temperature chart). Digital thermometer for the unit read 43-47. TCS food being maintained cold shall be maintained 41F or below. CDI: PIC repaired cooler and food temperatures were 41F or below by the end of the inspection.
1.5
49.
4-601.11(B) and (C); Core; Bottoms of several units including the bottoms of the cooler drawers need some cleaning. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
55.
6-501.12; Core; Some cleaning needed on the walls, floors and drains throughout the facility. Physical facilities shall be maintained clean. Increase cleaning frequency.
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC did not have procedures for responding to a vomit or diarrheal event. Food establishments must have written procedures for bodily fluid clean up processes. CDI: PIC was emailed Wake County bodily fluid clean up plan.
0.0
23.
3-501.17; Priority Foundation; One container of mac and cheese found without a date mark. Items held for over 24 hours shall be date marked with the name of the product and date it was made or date it is to be discarded. CDI: PIC labeled the container with known date.
0.0
25.
3-603.11; Priority Foundation; Steak item that is cooked to order did not have the asterisk signaling that it can be served raw or undercooked. Foods that may be served raw or under cooked shall be identified with an asterisk to signal that the warning applies to this item. CDI: PIC added the asterisk to all of the menus.
0.5
43.
3-304.12; Core; Handles of scoops found sticking into food items and tongs were found hanging on the handle of a cart into a walk way where they could easily be contaminated by passing employees. Scoops may be stored in the food with their handle out of the top of the food. Utensils shall be stored in a way that prevents contamination. CDI: Scoop was readjusted and tongs were moved.
0.5
44.
4-901.11; Core; A few dishes were found to be wet stacked. Dishes shall be fully air dried before stacking. Allow dishes to fully dry before stacking.
0.0
49.
4-601.11(B) and (C); Core; The hood system was found to have grease build up that was beginning to drip into the food. A few storage areas in front of the cooking areas could use cleaning also as there was food debris.
0.5
General Comments
Inspection led by Lindsea Smith
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
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/13/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Written instructions for cleaning up vomit and diarrhea are not available. A written procedure for cleaning up vomitus and fecal matter shall be maintained on site. CDI - Clean up plan and poster emailed to PIC.
0.0
16.
4-501.114; Priority; The chlorine based sanitizer at the dish machine in the kitchen tests above 200ppm and the dish machine in the main bar area tests at less than 10ppm and the dish simulator temped at 151. Chlorine based sanitizer at dish machines shall be maintained between 50-200ppm and final rinse temperatures shall be between 180-194F. A verification visit will be made no later than Friday, Janaury 21, 2021... if machines are converted to high temperature machines, either a waterproof thermometer, dish simulator or thermolabels will be required.
1.5
16.
4-602.11; Core; The upper portion of the ice maker has pink and black residue on the walls and chute. Enclosed compartments of ice makers shall be cleaned frequently enough to prevent a build up of soil or mold. Clean the ice machine on a frequent basis.
0.0
23.
3-501.18; Priority; A partially full container of chicken should have been discarded on 1.11.22 based on the date sticker. Foods shall be discarded when they exceed the temperature and time combination of being maintained at 41F or below for 7 days unless frozen. CDI - Chicken was voluntarily discarded.
1.5
28.
7-202.12; Priority; Insect spray in the bar areas state for indoor household use only. The manufacturer's label for pesticides shall state that use is allowed in a food establishment. CDI - Bug spray discarded.
1.0
28.
7-201.11; Priority; Bug spray was stored on the drainboard of the sanitizer side of 3 compartment sink in the bar area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single use/service articles. CDI - Bug spray was discarded.
0.0
49.
4-601.11(B) and (C); Core; There is water pooled at the bottom of the backline prep cooler; the nozzle on the sprayer at the tea station needs wiping down; the inner portion of the lid and outside of the upstairs ice chest needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis, improvement noted with cleaning.
0.0
54.
5-501.110; Core; Broken down cardboard boxes are outside of the cardboard dumpster. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure boxes are stored inside of the dumpster.
0.0
55.
6-501.12; Core; The floor drains in the kitchen area need cleaning due to a build up of debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
55.
6-501.16; Core; A mop was being stored in mop water creating an odor in the kitchen. Mops not in use shall be stored in a position that allows them to air dry without soiling walls, equipment or supplies. Store mop in the top section of bucket or allow to dry with the handle up.
0.0
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
*Inspection led by Peri Sewell - Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 01/21/2022
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/26/2021
Score: 96
#
Comments
Points
General Comments
**Add "This item is cooked to order or This item is served raw or undercooked" by the asterisks at the bottom of the menu reminding customers of the risk for foodborne illness for eating raw/undercooked foods on the single-use menus.** Follow-Up: 02/05/2021
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/11/2020
Score: 97.5
#
Comments
Points
General Comments
*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: 08/21/2020
Location: 203 BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/17/2020
Score: 97.5
#
Comments
Points
General Comments
**Remember to add - These items are cooked to order to your reminder statement on your menus." "Milk as well as half and half that is not used within 24 hours must be date-marked with Day 1 being the day it was opened."
*Melodee Wallace Johnson - melodee.johnson@wakegov.com- 919.609.1783*
