3-101.11; Priority; Observed a couple moldy peppers in the walk-in cooler and some moldy potatoes in dry storage. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded unsafe produce.
1.0
18.
3-401.14; Priority Foundation; Establishment is practicing non-continuous cooking of raw chicken wings (as stated by the kitchen manager of blanching chicken wings to 100F, cooling, then completing the cooking process by frying to a temperature of 165F or greater at a later date) without written procedures or prior approval from the local health department. Raw animal foods that are cooked using non-continuous process shall be prepared and stored according to written procedures that: Have obtained prior approved from the regulatory authority; are maintained at the food establishment and available to the regulatory authority upon request; describe how the requirements specified in the NC Food Code are to be monitored by the permit holder and the corrective actions taken if the requirements are not met; describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under the NC Food Code prior to being offered for sale or service; and describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. CDI - PIC voluntarily discarded partially cooked chicken wings. If chicken wings are blanched to a temperature of 165F, they are not considered to be non-continuous cooking and therefore allowed with current approvals.
1.5
20.
3-501.14; Priority; Observed two containers of cooked pasta, which had been cooling for over two hours, measured to be 99F. Cooked TCS(time/temp control for safety) foods shall be cooled: Within 2 hours from 135F to 70F. CDI - PIC voluntarily discarded cooked pasta.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods moved into walk-in cooler.
3.0
33.
3-501.15; Core; Cooling pasta was placed into tightly-sealed containers, leading to them being unable to adequately cool to 70F within 2 hours. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Arranged in equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. Ensure adequate cooling methods are being used to quickly and safely cool TCS foods.
0.5
38.
6-501.111; Core; Observed flies attracted to bags of towels in the dumpster enclosure. The premises shall be maintained free of insects, rodents, and other pests. Remove bags to help reduce flies in garbage area.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed a couple plastic food containers and some metal bowls stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.0
47.
4-501.11; Core; The following pieces of equipment are in need of repair or adjustment: walk-in freezer, drawer cooler, and top section of a reach-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair or have these pieces of equipment adjusted.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; A couple containers of TCS foods in one of the prep coolers and containers of buttermilk in an ice bath were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F, container of mushrooms moved to walk-in for cooling. Improvement from previous inspection.
1.5
23.
3-501.18; Priority; Two containers of prepped black bean burgers had a discard date of 10/12/2023 while stored in coolers. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food.
1.5
33.
3-501.11; Core; The low reach-in freezer is unable to maintain the french fries and tater tots fully frozen. Stored frozen foods shall be maintained frozen. CDI - Foods removed from freezer.
0.0
49.
4-601.11(B) and (C); Core; Observed grease buildup on the exterior and vent inserts of the hood system, residue or lime buildup on interior walls of the warewashing machine, and some residue buildup on the shelving units of a reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee washing their hands in a produce prep sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. CDI - Spoke to PIC and had employee behavior corrected.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler and some TCS foods in one of the prep coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Walk-in cooler door had been left open, door was fully closed and door to beer cooler opened to assist bringing the temperature down, the prep cooler was also adjusted to a lower temperature. Have the prep cooler serviced to ensure proper temperatures are maintained.
1.5
23.
3-501.18; Priority; A container of deviled egg stuffing had a prep date of 5/28/2023, making it over 7 days old. A food shall be discarded if it exceeds the temperature and time combination specified in the FDA Food Code: 7 days at 41F or less with prep day counted as day 1. CDI - PIC voluntarily discarded out-of-date food.
1.5
35.
3-501.13; Core; The vacuum packaging of the raw salmon had not been opened when it was placed in the walk-in cooler for thawing. Reduced oxygen packaged fish shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration; or prior to, or immediate upon its completion of approved thawing procedures. Open packages of raw fish before thawing.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple metal containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.0
47.
4-501.11; Core; A lift top on one of the prep coolers is coming apart and should be replaced. Equipment shall be maintained in a state of good repair and condition. Replace or repair this lift top on the prep cooler.
0.5
54.
5-501.114; Core; One of the dumpsters is missing a drain plug, allowing ants into the dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Observed a food employee handling a raw burger then handling sliced cheese without washing hands. Food employees shall wash their hands: When switching between working with raw food and working with ready-to-eat food; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Corrected employee behavior and spoke to PIC about when to wash hands.
2.0
10.
6-301.11; Priority Foundation; Several soap dispensers are malfunctioning at handwashing sinks and therefore not supplying hand soap. Each handwashing sink shall be provided with a supply or hand cleaning liquid, powder, or bar soap. Add hand soap to sinks. Follow up by 3/16/2023.
1.0
15.
3-302.11; Priority; A tray of partially cooked chicken was stored about ready-to-eat food in the walk-in cooler, and a tray of unpasteurized, raw eggs were stored above a container of ready-to-eat sauce in the lower reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, prep, holding, and display from cooked or raw ready-to-eat food. CDI - Food items rearranged in coolers to prevent cross contamination.
1.5
16.
4-501.114; Priority; When tested during the inspection, the concentration of the chlorine sanitizing liquid in the dishwasher was too low. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be sued in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Address issue with dish machine, use 3-compartment sink until issue is resolved. Follow-up by 3/9/2023.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the prep top cooler and almost all of the TCS foods stored in the drawer cooler under the grill were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Breaker was tripped for this cooler, ensure this cooler is powered properly.
1.5
38.
6-501.111; Core; Observed some flies in the kitchen area. The premises shall be maintained free of insects, rodents, and other pests. Remove insects from the establishment by using approved methods.
1.0
47.
4-501.11; Core; The lift-top on the salad prep cooler is damaged and needs repair. Equipment shall be maintained in a state of good repair and condition. Replace or repair this lift-top on the prep cooler.
0.0
48.
4-302.14; Priority Foundation; The current chlorine test strips expired in 2020 and are not effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chlorine test strips. Follow-up by 3/16/2023.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/16/2023
3-302.11; Priority; Observed raw in-shell eggs stored over ready-to-eat foods and raw turkey burgers stored above raw beef burgers in the walk-in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, prep, holding, and display from cooked or raw ready-to-eat food. Except when combined as ingredients, raw animal foods shall be separated from each other during storage, preparation, holding, and display. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Rearranged foods in walk-in cooler to prevent cross-contamination.
1.5
28.
7-201.11; Priority; Observed bucket of sanitizing liquid stored beside a sifting basket for breading chicken. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles be separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Relocated bucket of sanitizing liquid.
1.0
37.
3-302.12; Core; Containers of sugar and bread crumbs did not have labels. Working containers holding food/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. Add labels to the containers.
0.0
38.
6-501.111; Core; Observed fruit flies around the dishwashing machine and 3-compartment sink. The premises shall be maintained free of insects, rodents, and other pests. Remove insects from the establishment by using approved methods.
1.0
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
5-205.11; Priority Foundation; Observed a container placed in the bar handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed.
0.0
15.
3-302.11; Priority; Raw turkey burgers were placed behind ready-to-eat vegetarian burgers in the drawer coolers, allowing for cross-contamination. Food shall be protected from cross contamination by: separating raw animal foods during storage, prep, holding, and display from cooked or raw ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Foods were rearranged in the drawer cooler.
1.5
16.
4-501.114; Priority; When tested during the inspection, the concentration of the chlorine sanitizer liquid was too low for sanitizing utensils and dishware. A chemical sanitizer when used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and, shall be used as follows: a chlorine solution shall have a minimum concentration of 50ppm. CDI - Lid to container with sanitizing liquid was not fully sealed, after tightening the lid, priming and re-testing the concentration reached 50ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods above 45F that were recently prepared were placed into walk-in cooler for cooling, other foods above 45F were voluntarily discarded by PIC. Prep top lids were returned to the coolers to help with cold holding, do not remove lids in the future.
1.5
35.
3-501.13 ; Core; Raw salmon in reduced oxygen packaging with a label was fully sealed while thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to thawing under refrigeration; or prior to, or immediately upon completion of, it's thawing procedures. Open packages prior to thawing.
0.5
38.
6-501.111; Core; Observed some house flies in the kitchen area. The premises shall be maintained free of insects, rodents, and other pests. Speak with pest control to eliminate presence of insects.
0.0
47.
4-501.11; Core; Gasket on reach-in freezer next to fryers is not properly attached. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Have gasket properly attached.
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
4-501.114; Priority; When tested during the inspection the concentration of the dishwasher sanitizer was too low. A chemical sanitizer when used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and, shall be used as follows: have a minimum concentration of 50ppm for a chlorine sanitizing solution. CDI - Dishwasher sanitizer bucket was replaced and eventually reached correct concentrations.
1.5
45.
4-903.11(A) and (C); Core; Plastic to-go containers were stored with their food-side facing upwards in the expo station, exposing it to contamination. Single-use and single-service articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; And at least 6 inches above the floor. CDI - Flipped containers to their food-side facing downwards.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-103.11 (O); Priority Foundation; Current employee heath policy does not include non-typhoidal Salmonella. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Educated PIC on new requirement and emailed updated health policy for employees to sign.
0.0
16.
4-501.114; Priority; Sanitizer concentration of dishwasher was too low ppm when tested. A chemical sanitizer when used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and, shall be used as follows: have a minimum concentration of 50ppm for a chlorine sanitizing solution. CDI - Dishwasher was primed with more sanitizer, solution now at adequate concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in prep top cooler not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - This cold-holding unit is currently being serviced, foods placed on ice baths, and foods out of temperature were moved into the walk-in cooler. Full points not taken due to current servicing.
1.5
35.
3-501.13 ; Core; Observed thawed salmon still in reduced oxygen packaging in cold-holding. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; Or prior to, or immediately upon completion of, it's thawing under proper procedures. CDI - Raw salmon removed from packaging.
0.0
41.
3-304.14; Core; Sanitizer for wiping cloths was at too low of a concentration. Cloths in-use for wiping counters and other equipment shall be: Held between uses in a chemical sanitizer solution at a concentration as specified on the EPA-registered label; and laundered daily. CDI - Changed out old wiping cloth solution for new solution at correct concentration.
0.5
42.
3-302.15; Core; Observed sliced avocado with sticker still on skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remove stickers when washing avocados and other vegetables.
0.0
49.
4-601.11(B) and (C); Core; Observed debris buildup in interiors of reach-in coolers and on exterior of drawer coolers under grill. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean exteriors and interiors of cold holding equipment.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 03/19/2021
*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* 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* 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: 07/16/2019
*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.
