3-203.12; Priority Foundation; Current oyster tags did not have date of the last oyster consumed from container written on the tag. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI - Provided education to PIC for better maintaining oyster tags, item was seasonal and is currently not being offered on the menu. However, it has not been over 90 days since last oyster was consumed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods stored in one of the prep coolers and the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. PIC voluntarily discarded some of the foods, TCS foods held between 45F and 41F may only be kept for 3 days. Walk-in cooler does not appear to be holding TCS foods at adequate temperatures, address issue with walk-in cooler. Follow-up by 7/19/2024.
1.5
23.
3-501.18; Priority; Containers of house-made tamarind drink, determined to be a TCS food due to boiling of tamarind beans, did not have date marking. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Tamarind drink was made same day, correct date was added by food employee.
0.0
33.
4-301.11; Priority Foundation; The walk-in cooler does not appear to be able to maintain the TCS foods inside at adequate temperatures, greatly reducing the cold holding capacity of the establishment. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Address issue with walk-in cooler, repairs are most likely needed. Follow-up by 7/26/2024.
0.5
38.
6-501.111; Core; Observed insects in the back storage area and the storage trailer. The premises shall be maintained free of insects, rodents, and other pests. Address source of insects.
0.0
39.
3-305.11; Core; Observed boxes of food stored on the floor of the walk-in freezer and observed water buildup in the lower section of a prep cooler and water drop from condenser unit of walk-in cooler. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean, dry location; where it is not exposed to splash, dust, or other contamination. Move boxes of food onto shelving and move foods from areas where they could be exposed to splash.
1.0
39.
3-303.12; Core; Observed raw shrimp in direct contact with ice. Unpackaged food, raw fish and poultry, may not be stored in direct contact with undrained ice. Except whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Remove raw shrimp from ice.
0.0
47.
4-205.10; Core; Dry storage trailer behind the establishment is not approved food storage equipment. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Due to absorbent wood surfaces on interior, it does not meet qualifications as specified in the NC Food Code. Remove all food and supplies from this storage and into the establishment and remove trailer from premises. Contact Wake County Health & Safety Plan Review for outdoor storage options for a food establishment.
1.0
47.
4-202.16; Core; Observed several pieces of cardboard used as a part of shelving throughout the establishment. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard has many crevices that could encourage insect harborage and cannot be easily cleaned, discard cardboard on shelving.
0.0
48.
4-302.14; Priority Foundation; The test strips for the dish machine were water damaged and no longer accurate, no other test strips were available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chlorine sanitizer test strips, follow-up by 7/26/2024.
0.5
53.
5-501.17; Core; The trash cans in the women's restroom do not have lids. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covers to these trash cans.
0.5
55.
6-501.11; Core; Observed several damaged ceiling tiles throughout the back storage and prep area. Physical facilities shall be maintained in good repair. Replace ceiling tiles.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 07/26/2024
5-202.12; Core; The handwashing sinks in the men and women's bathrooms could only provide water a maximum temperature of 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust sink to provide warmer water before the next inspection.
0.0
15.
3-304.15 (A); Priority; Observed a food employee handling raw beef and raw chicken then handling ready-to-eat tortillas without discarding soiled gloves before handling ready-to-eat food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Spoke to manager and had employee discard soiled gloves and correct behavior.
1.5
39.
3-305.11; Core; Observed bags of dry rice and beans stored on the floor of the dry storage trailer behind the establishment. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean, dry location; where it is not exposed to splash, dust, or other contamination. Move bags of food onto shelving.
1.0
44.
4-901.11; Core; Observed an employee drying a cleaned container with a towel. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried. CDI - Spoke to PIC and had employee behavior corrected, towel-dried containers moved to dish machine for cleaning.
0.5
47.
4-202.16; Core; Observed several pieces of cardboard used as a part of shelving throughout the establishment. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard has many crevices that could encourage insect harborage and cannot be easily cleaned, discard cardboard on shelving.
1.0
47.
4-205.10; Core; Dry storage trailer behind the establishment is not approved food storage equipment. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Due to absorbent wood surfaces on interior, it does not meet qualifications as specified in the NC Food Code. Remove all food and supplies from this storage and into the establishment and remove trailer from premises. Contact Wake County Health & Safety Plan Review for outdoor storage options for a food establishment.
0.0
49.
4-601.11(B) and (C); Core; Observed residue buildup on top of the dish machine and on the shelving in the walk-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.
0.5
53.
5-501.17; Core; The trash cans in the women's restrooms do not have covers. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covers to these trash cans before the next inspection.
0.0
55.
6-501.11; Core; Observed missing ceiling tiles and one with a hole. Physical facilities shall be maintained in good repair. CDI - PIC has ordered new ceiling tiles and are being delivered to the establishment.
0.0
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.
3-501.14; Priority; Cooling carnitas were not going to achieve an adequate cooling rate based upon calculations of degrees per minute. Cooked TCS food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - Carnitas moved into freezer for rapid cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All of the TCS foods in the drawer coolers, diced tomatoes on the guacamole cart, as well as the salsa in bowls 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 above 45F, other foods moved to walk-in cooler. Do not store foods in drawer coolers until it is adjusted.
3.0
39.
3-307.11; Core; An employee beverage was stored inside a container of sliced radishes. Food shall be protected from contamination that may result from a factor or source not specified in the FDA Food Code. CDI - Radishes and employee beverage discarded.
0.0
39.
3-303.12; Core; Observed raw shrimp and whole fish stored immersed in ice. Unpackaged food, raw fish and poultry, may not be stored in direct contact with undrained ice. Except whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. Remove raw fish from direct contact in undrained ice. Foods may be stored with ice in bags, or in containers that allow for ice to drain away.
0.0
43.
3-304.12; Core; Utensils at the guacamole cart were stored in room temperature water. During pauses in food preparation or dispensing, food utensils shall be stored: In running water of sufficient velocity to flush particles to the drain if used with moist food; or in a clean container of water if the water is maintained at a temperature of at least 135F and the container is frequently cleaned. If establishment decides to continue storing utensils in water, then they must be stored using either of the following methods.
0.5
48.
4-501.19; Priority Foundation; The water at the 3-compartment sink was only able to reach a maximum temperature of 92F. The temperature of the wash solution in a manual warewashing equipment shall be maintained at not less than 110F. CDI - After resetting the hot water heater the water temperature reached 115F.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; The handwashing sinks were not providing water of at least 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Current work occurring on roof, causing water temperature to drop. Ensure sinks are reaching adequate temperatures once work is finished.
0.0
15.
3-302.11; Priority; A container of unpasteurized, raw eggs were stored above containers of ready-to-eat vegetables in the walk-in cooler. Food shall be protected from cross-contamination by: Separatined raw animal foods during storage, preparation, holding, and display from ready-to-eat food such as fruits and vegetables. CDI - Raw eggs moved to a different location to prevent cross-contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Gallons of milk in the small cooler and the diced tomatoes at the guacamole cart were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Milk was voluntarily discarded by PIC and tomatoes moved to walk-in cooler. REHS recommends using time holding for tomatoes at guacamole cart.
3.0
28.
7-201.11; Priority; A spray bottle of sanitizer was stored above packages of onions. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Spray bottle moved to a different location.
1.0
43.
3-304.12; Core; In the guacamole cart, the utensils were stored in room temperature water between uses. During pauses in food preparation or dispensing, food utensils shall be stored: In running water of sufficient velocity to flush particles to the drain if used with moist food; or in a clean container of water if the water is maintained at a temperature of at least 135F and the container is frequently cleaned. If PIC chooses to continue storing the utensils in water, store them using either of these methods.
0.0
44.
4-903.11(A), (B) and (D); Core; Some metal food 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 for air drying.
0.5
47.
4-501.11; Core; The walk-in cooler door is missing the component that allows the door to fully close. The gasket on the small prep cooler is ripped. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair walk-in cooler door and replace gasket.
1.0
48.
4-501.19; Priority Foundation; The water at the 3-compartment sink is unable to reach minimum temperature of 110F for washing solutions. The temperature of the wash solution in a manual warewashing equipment shall be maintained at not less than 110F. Work on roof is causing temperatures at the 3-compartment sink to not reach high enough temperatures. Follow-up by 1/23/2022.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 01/23/2023
6-301.11; Priority Foundation; Hand soap was missing at one of the handwashing sinks in the kitchen. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - New soap was added.
0.0
14.
3-203.12; Priority Foundation; Some fish dishes on the menu are marked with a consumer advisory but parasite destruction letter was unable to be located during the inspection. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment. CDI - Fish will not be served by any other means other than fully cooked. Either the consumer advisory indicator shall be removed from fish on the menu or a parasite destruction letter from the supplier shall be acquired.
1.0
15.
3-304.15 (A); Priority; Observed a food employee not changing gloves when handling raw chicken then handling ready-to-eat vegetables for cooking. Also observed a food employee washing dirty gloves instead of discarding. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Employee behavior corrected, educated PIC on proper glove usage.
1.5
15.
3-302.11; Priority; Observed container of raw chicken stored above raw beef and ground pork in drawer coolers under grill. Food shall be protected from cross contamination by: Separating raw animal foods during storage, prep, holding, and display from other types of raw animal foods. This shall be accomplished by arranging each type of food so that cross contamination is prevented, based upon final cook temperature. CDI - Raw meats rearranged.
0.0
16.
4-702.11; Priority; Observed some knives at prep area rinsed with water and immediately returned to storage without sanitizing step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Knives moved to 3-compartment sink for cleaning and sanitizing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in prep top coolers and in the walk-in coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. Make sure prep-top lids are closed when not in use, walk-in cooler door is having issues properly closing. Monitor temperatures until walk-in cooler can be adjusted. Follow-up by 8/26/2022.
3.0
44.
4-901.11; Core; Observed some plastic and metal containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried. CDI - Containers separated for air-drying.
0.0
47.
4-501.11; Core; The walk-in cooler door is missing a part that allows it to properly self-close and the door hinges need adjusting, door can only fully close while it is locked. The small cooler beside the steam table has a ripped gasket. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Fix walk-in cooler door and ripped gasket.
1.0
47.
4-501.12; Core; Observed a couple heavily scratched cutting boards and prep surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace scratched up cutting boards.
0.0
51.
5-205.15; Core; The handwashing sink at the walk-in cooler is having issues draining. A plumbing system shall be maintained in good repair. Address poor drainage.
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 Follow-Up: 08/26/2022
2-501.11; Priority Foundation; Unable to locate written procedures for cleaning bodily fluids. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed PIC documentation to print and have available for future inspections.
0.5
14.
3-402.12; Priority Foundation; Unable to locate parasite destruction letter for fish marked by consumer advisory indicator on the menu. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment. CDI - Fish will not be served by any other means other than fully cooked. Either the consumer advisory indicator shall be removed from fish on the menu or a parasite destruction letter from the supplier shall be acquired.
0.0
16.
4-501.114; Priority; When tested, the sanitizer concentration at the 3-compartment sink were too low for adequate sanitizing. A chemical sanitizer 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 temperature based concentration of 50ppm. CDI - Sanitizer at 3-compartment sink was remade at correct concentrations, glass wear at bar shall be cleaned in kitchen dishwashing area until the bar dishwasher is adjusted.
1.5
16.
4-601.11 (A); Priority Foundation; Observed food buildup on knives at food prep area and on slicer blade and other food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed, knives moved to dishwashing area for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed container of recently prepared house made salsa in an ice bath and diced tomatoes at guacamole cart not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved recently prepared foods into walk-in cooler. EHS recommends TPHC for salsa if establishment wishes to keep salsa out of cold holing during rush times.
3.0
47.
4-501.11; Core; Walk-in cooler door is missing component that allows it to self-close, preventing door from fully closing without locking door. Observed some ripped gaskets on lower reach-in coolers. Green shelving in reach-in coolers are worn with chipping paint. Equipment shall be maintained in a state of good repair and adjustment. PIC has stated that new shelving units have been ordered. Fix broken WIC door and ripped gaskets.
1.0
55.
6-501.11; Core; Metal floor in walk-in freezer is warped upwards, tiles are missing from floor in front of griddle. Physical facilities shall be maintained in good repair. Replace missing tiles and warped metal flooring.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid accidents readily available. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirements and emailed written procedures, have them available for the next inspection.
0.0
10.
5-205.11; Priority Foundation; Blenders and towel placed in bar handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Items removed from basin of handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in cold holding are not maintaining proper temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved these items into freezer for rapid cooling. Do not leave lids of prep units open for extended periods of time. Do not leave diced tomatoes in guacamole cart without cooling.
1.5
39.
3-305.11; Core; Ice from cooler in walk-in freezer dripping onto open containers of food beneath it. Food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash/dust/or other contamination; and at least 6 inches above the floor. CDI - PIC voluntarily discarded foods with ice and moved other containers away from source of contamination.
1.0
47.
4-501.11; Core; Green shelving in walk-in cooler is worn and rusting. Equipment shall be maintained in a state of good repair and condition. Replace worn and rusting shelving.
0.5
55.
6-501.11; Core; Metal floor in walk-in freezer is bent upwards and there are missing tiles in the kitchen in front of grill. Physical facilities shall be maintained in good repair. Replace missing floor tiles and bent metal flooring.
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
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: 07/30/2021
*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.
*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.
*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.
Teach employees when they need to wash their hands. If they stop working with food and do something like sweep the floor, gloves need to come off and hands washed before returning to work with food. . . . . GRADE CARD needs to be posted in the entry way, not at the register, so that it is visible upon entry.
