2-102.12 (A); Core; At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. REPEAT
1.0
16.
4-601.11 (A); Priority Foundation; Tea urn nozzles and area around nozzles observed with organic debris build up. Soda nozzles observed with debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed nozzles to further clean. Tea urns were completed empty at the time of inspection, but are directly attached to soda lines for tea. Facility will ensure these pieces are removed for cleaning more often to preclude build up. Pieces of soda machine were removed for further cleaning during inspection. Tea urns were cleaned around nozzles as well.
1.5
23.
3-501.18; Priority; Pulled pork with a prep date that exceeds 7 days (4/28) was observed inside walk in cooler. Temperature control for safety/ready to eat foods shall be discarded once 7 day shelf life has been exceeded. Corrected During Inspection - PIC immediately discarded this item
0.0
28.
7-204.11 ; Priority; Sanitizer spray bottle observed that exceeds 200ppm of chlorine. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (50-200pp chlorine). Corrected During Inspection - PIC immediately discarded contents of container.
1.0
28.
7-201.11; Priority; Chemical spray bottle that exceeds 200ppm observed being stored on splash guard of prep sinks in back prep area were fish and shrimp were observed thawing. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single use items, etc. Corrected During Inspection - Spray bottle was emptied and moved from this location.
0.0
49.
4-602.13; Core; Debris build up observed on cracks and crevices of sliding lid on top of ice machine in kitchen area. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Corrected During Inspection - Ice was melted down immediately in order to clean these areas appropriately. Facility will clean and sanitize ice bin prior to placing new ice inside unit once cleaning is completed.
2-102.12 (A); Core; At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. REPEAT
1.0
21.
3-501.16(A)(1) ; Priority; Cheese sauce on stove top observed at 115 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Upon discussing this with PIC, it was stated that this product burns easily if the temperature is too high, therefore the heat is constantly being adjusted to ensure it doesn't burn. Inspector discussed the importance of ensuring this product, if trying to obtain 135 F, is not being adjusted due to going in and out of temperature danger zone. Instead, inspector suggested utilizing Time as a Public Health Control and provided documents for this process.
1.5
23.
3-501.18; Priority; Hot dogs observed with a date of 12/4/23 as well as pulled pork with a date from 11/22/23. Temperature control for safety, ready to eat foods shall be discarded once 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded hot dogs. Per PIC, the pulled pork was frozen, then thawed and stored in walk in cooler. Inspector discussed the importance of ensuring these products, once pulled from freezer and thawed, are dated to indicate when the product was place back under refrigeration in order to track the shelf life.
1.5
43.
3-304.12; Core; Scoop without handle being stored directly in cheese sauce on stove top. Utensils shall have handles and handles shall be stored so that it is above the top of the food within the container.
0.0
45.
4-903.12; Core; Wrapped single use items observed being stored directly inside of a box that was previously storing raw chicken. Single use may not be stored in a way that could lead to potential sources of contamination.
0.5
56.
6-403.11; Core; Open employee drink stored directly above food prep area. Employee shall eat or drink only in designated areas so that food, equipment, linens, and other items are protected from contamination.
0.0
56.
4-202.18; Core; Filters of hood system have debris build up.
2-102.12 (A); Core; At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. REPEAT
1.0
16.
4-602.11; Core; Insides of ice machine have black and pink build up. Equipment shall be cleaned as often as necessary to preclude accumulation.
0.0
28.
7-207.11; Priority; Bottle of medicine stored above foed preparation surface as well as next to equipment. Medicines for employee use shall be stored to prevent the contamination of the food, equipment, utensils, etc. Corrected During Inspection - PIC removed this item to relocate to proper storage area.
2-102.12 (A); Core; Facility does not have a person in charge on site at all times with ANSI approved food safety manager certification training. No one currently on duty has Food Safety Manager Certification. REPEAT
1.0
10.
6-301.11; Priority Foundation; Soap was not provided in the restroom at the time of inspection. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Corrected During Inspection - PIC replaced soap at time of inspection.
1.0
10.
6-301.14; Core; "Employees must wash hands" signage missing from all handwashing sinks including in kitchen and in restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes, stored as clean on drying rack in back of kitchen, have visible food debris and sticker residue build up. Corrected During Inspection - PIC removed items and placed in dish area for further cleaning prior to use. REPEAT
3.0
20.
3-501.14; Priority; Marinara observed in walk in cooler at 54 F which was cooked and cooled yesterday and did not cool properly to 41 F within 6 hours. Cooked time/temperature control for safety foods shall be cooled within a total of 6 hours to 41 F or less. Corrected During Inspection - PIC voluntarily discarded these food items. REPEAT
3.0
28.
7-204.11 ; Priority; Sanitizer spray bottle observed with a chlorine concentration that exceeds 400 ppm. Chemical sanitizers shall meet the proper concentration requireents. Corrected During Inspection - PIC voluntarily discarded this product.
0.0
33.
3-501.15; Priority Foundation; Marinara was cooled in large, covered container that did not allow adequate air flow to product for rapid cooling. Cooling shall be accomplished in accordance with the time and temperature criteria and cooled by using containers that facilitate heat transfer, placing the food in shallow pans and in thinner portions, etc. Corrected During Inspection - PIC voluntarily discarded this item.
0.5
51.
5-205.15; Core; Piping of three compartment sink is not properly attached underneath causing water onto floor. Leak inside walk in cooler observed at time of inspection. Plumbing shall be maintained in good repair.
0.0
General Comments
Repairs in restrooms were occurring at the time of inspection. Facility has one restroom with two stalls, one for men and one for women. This restroom is equipped with 100 F hot water at handwashing sink, soap, and paper towels. The other restroom has a sign on it that it is not to be used as there isn't an operational handwashing sink at the time of inspection and it is actively being worked on.
2-102.12 (A); Core; Need to have person in charge on site at all times with ANSI approved food safety manager certification training. Nobody currently on duty has Food Safety Manager Certification. REPEAT
1.0
16.
4-601.11 (A); Priority Foundation; Dishes, stored as clean on drying rack in back of kitchen, have visible food debris and sticker residue build up. Slicer is back prep area has food debris build up on crevices. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed items and placed in dish area for further cleaning prior to use. REPEAT
1.5
20.
3-501.14; Priority; Chili (46 F) and chicken wings (44 F) which were cooked and cooled yesterday did not cool properly to 41 F within 6 hours. Cooked time/temperature control for safety foods shall be cooled within a total of 6 hours to 41 F or less. Corrected During Inspection - PIC voluntarily discarded these food items.
1.5
33.
3-501.15; Chili and chicken wings were cooled in large, covered container that did not allow adequate air flow to product for rapid cooling. Cooling shall be accomplished in accordance with the time and temperature criteria and cooled by using containers that facilitate heat transfer, placing the food in shallow pans and in thinner portions, etc. Corrected During Inspection - PIC voluntarily discarded these items.
0.5
36.
4-302.12; Priority Foundation; Person in charge is unable to locate a food probe thermometer at the time of inspection. A food temperature measuring device shall be provided and readily accessible. Verification required - Please email chelsea.vincent@wakegov.com for verification by 12/1.
0.5
44.
4-903.11(A), (B) and (D); Core; Cups and other dishes observed being stack while still wet. Equipment shall be stored in a self draining position that allows air drying.
0.0
45.
4-903.11(A) and (C); Core; Single use items stored directly on floor in back storage area of kitchen. Single use items shall be stored at least 6 inches off of floor.
0.0
48.
4-302.14; Priority Foundation; Facility only has test strips for quaternary ammonia and does not have chlorine test strips for testing of chemical dish machine. A test kit that accurately mesasures the concentration of sanitizing solutions shall be provided. Verification required - Email chelsea.vincent@wakegov.com by 12/1 for verification.
0.5
55.
6-501.12; Core; Heavy dust accumulation surrounding air vents on ceiling. Hood observed with heavy grease accumulation. Walls behind dish area have debris build up. Physical facilities shall be maintained clean.
2-102.12 (A); Core: Need to have person in charge on site at all times with ANSI approved food safety manager certification training. Nobody currently on duty has Food Safety Manager Certification.
1.0
10.
6-301.11; Priority Foundation; Noted soap missing from the bar area handwashing sink. Ensure all handsink are adequately stocked with paper towels and soap. CDI-instructed to replace soap.
0.0
10.
6-301.12; Priority Foundation; Paper towels missing from one of the prep area handsink.
Ensure all handwashing sinks are properly stocked with paper towels. CDI- items replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Noted a few soiled serving containers stored as being clean on the utensil storage rack located near the rear of the kitchen. Ensure all utensil are clean to sight and touch. CDI- items discarded during inspection.
0.0
49.
4-601.11(B) and (C); Core; Need to clean the interior bottom of the keg coolers located behind the bar area. Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
7-102.11; Priority Foundation; Spray bottle degreaser not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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
*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* 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. Follow-Up: 02/27/2018
