5-205.11; Priority Foundation; handwashing sink closest to the grill station was not supplied with handwashing soap. Each handwashing sink shall be provided with a supply of handwashing cleanser. CDI: Soap added. Full points taken due to repeat violation.
2.0
10.
6-301.12; Priority Foundation; Paper towels were inaccessible at the handwashing sink closest to the grill station was not supplied with handwashing soap. Each handwashing sink shall be provided with a supply of hand drying paper towels. CDI: Paper towels replaced.
0.0
13.
3-101.11; Priority; Peppers with gray growth inside walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI: Food discarded.
1.0
16.
4-601.11 (A); Priority Foundation; Date marking sticker residue left on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to dish area for further cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Only working make-line cooler is holding TCS foods at 44F-42F. TCS foods shall be maintained cold at 41F or below. CDI: Coolers adjusted down. Add ice or move food to walk-in coolers if make-line is unable to hold temperature.
1.5
28.
7-204.11; Priority; Sink and surface sanitizer being used inside red buckets is not being diluted per the manufacture's instructions for use on food surfaces. Test strip reading chemical solution well above the maximum range. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall be used at the correct concentration. CDI: Sanitizer remade at a safe concentration.
1.0
38.
6-501.111; Core; Few small flies observed in kitchen area. Premises shall be maintained free of pests.
0.0
39.
3-305.11; Core; All food items inside portable outside walk-in freezer are being stored on the floor. Food shall be protected from contamination by storing the food in a clean, dry location at least 6-inches above the floor. Please acquire some kind of shelving for this unit.
1.0
41.
3-304.14; Core; Wiping cloths stored in containers of sink & surface sanitizer at a very high concentration. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a correct concentration. CDI: Sanitizer remade.
0.0
47.
4-501.11; Core; Hot hold drawers near fryer were broken and nonfunctional. Walk-in freezer is nonfunctional. Make-line units are nonfunctional. Dish machine and chemical dispenser at 3-compartment sink are in need of repair. Equipment shall be maintained in a state of good repair. Repair or replace all listed equipment.
0.5
49.
4-601.11(B) and (C); Core; Exterior and interior surfaces of equipment are in need of thorough detailed cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed. Full points taken due to repeat violation.
1.0
55.
6-501.12; Core; Flooring and walls under equipment are in need of detailed cleaning. Vents and surrounding ceiling tiles were soiled with accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
2-301.14; Priority; Employee preparing portioned bags of onion rings did not wash their hands after touching and rubbing their nose. Employees shall wash their hands after touching bare human body parts other than clean hands and clean exposed portions of their arms. CDI: Employee's hands were washed. Educational moment.
2.0
10.
6-301.11; Priority Foundation; Drink station handwashing sink closest to the kitchen was not supplied with handwashing soap. Each handwashing sink shall be provided with a supply of handwashing cleanser. CDI: Soap added.
1.0
16.
4-601.11 (A); Priority Foundation; Multiple containers, stored as clean, were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to dish area for further cleaning.
1.5
16.
4-602.11; Core; Ice machine interior guard was soiled with black and pink residues. Equipment such as ice machine shall be cleaned at a frequency to preclude accumulations of soil or mold. Clean ice machine more frequently.
0.0
23.
3-501.18; Priority; Container of cabbage and container of pulled pork were not labeled with dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation. CDI: Cabbage was voluntarily discarded and pulled pork was labeled with 08/06/2023.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of bleach was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Bottle labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; Multiple containers were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Store dishes in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Hot hold drawers near fryer were broken and nonfunctional. Equipment shall be maintained in a state of good repair. Repair drawers.
0.0
49.
4-601.11(B) and (C); Core; All kitchen prep cooler and prep drawer gaskets, front panels, handles, and interior shelving were soiled with food debris and grease. Sides of flat top grill and make line units were soiled with food debris and grease. Chip drawer and chicken hot hold drawers were soiled with food debris and grease. Fume hood above flat top unit was soiled with excessive accumulations of grease. Heat lamp shelving and surface were soiled with food debris and grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
1.0
55.
6-501.12; Core; Walls throughout kitchen were soiled with food debris and black residues. Walls near dish machine were soiled with black residues. Vents and surrounding ceiling tiles were soiled with accumulations of dust. Floor below dish rack was soiled with black residues and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-301.11; Priority; Employee was handling limes in bar area without a glove. 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: Educational moment, lime was discarded.
2.0
28.
7-204.11 ; Priority; Bar dish machine had a concentration of chlorine greater than 200 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Facility will not use bar dish machine until the concentration is adjusted to 50-200 PPM.
1.0
44.
4-903.11(A), (B) and (D); Core; Some containers were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Store dishes in a self-draining position that allows air drying.
0.0
48.
4-302.13; Priority Foundation; Facility did not have an irreversible temperature indicator for high-temperature dish machine. In hot water mechanical warewashing operations, an irreversible temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire irreversible temperature indicator. EHS will verify acquisition by September 30th, 2022.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler gaskets were soiled with food debris. Topside of bar ice machine panel and ice machine guard were soiled with black debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
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 Follow-Up: 09/30/2022
*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. Follow-Up: 07/30/2020
*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.
*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.
*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.
*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.
EDUCATIONAL NOTE: PIC states that wings are occasionally "par cooked" for days expected to be very busy for large events. If this process does not result in the continuous cooking of wings to 165 F in the "par cook" process, please contact your inspector for additional guidance. Non-continuous cooking of animal products requires an approved procedure be filed with this office.
Please note: Bar glasswash machine not turned on and no evidence that it has been used today. Machine not evaluated for proper operation. Check dish machine at set up each day and at several times during the day to verify that it is washing and sanitizing glasses correctly.
Currently the FDA booklet with Employee Health information is being used as the restaurant's Employee Health Policy. It seems to cover all that is required, however, I will have to spend more time to determine if it qualifies as your policy.
Open container of cut lemons are stored in the far beverage area with dirty silverware store in water right behind them. This could lead to contamination of the lemons. Lemons were removed from this area.
0.0
11.
In the bar, glasses and utensils are not being properly sanitized. Current rules require the utensils be left in the quaternary ammonium solution for at least 2 minutes before air-drying. Bar tenders are only dipping in sanitizer and immediately removing.
0.0
17.
Bag of ready-to-eat chili 68'F is stored in a sink of water that is 75'F. Thaw ahead of time in the walk-in cooler. Temperature shall not exceed 45'F. . .
Pulled Pork Barbecue 47'F stored in the top left side of the make-line refrigerator. Food temperature needs to be maintained at 45'F/41'F or colder. Keep quantities lower, below fill-line. Consider reorganizing this refrigerator since the left side that is under the hood may be considerably warmer.
2.0
24.
Chili thawing in a sink of 75'F water is 68'F. Thaw submerged under cool running water with food temperature maintained below 45'F/41'F or in the walk-in cooler ahead of time.
0.5
43.
Handwashing sink in the raw chicken area is not working properly. Water temperature fluctuates by 50 degrees without changing the faucet setting. Faucet handles do not have full range of motion. Water volume is very low; consider if this sends the message that handwashing is important. .
Handwashing sink in the far beverage area is dripping, running constantly. Repair needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Current rules require documentation of classroom hours spent in ServSafe.
