3-302.12; Core; One plastic container of sugar was not labeled but was able to be identified...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Container labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelf above containers of cleaned utensils in the dish corner has black residue buildup. The shelves above the 3 comp sink are beginning to rust and collect residue from drying utensils...Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean these shelves.
4-601.11 (A); Priority Foundation; A couple of the metal pans stored above the dish machine and a few of the plates near the kitchen door were soiled with food debris...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items in the chef base drawer cooler measured 46-47F.Cooler ambient temp measured 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...Food recently placed inside was relocated to the reach-in. Other food voluntarily discarded.
1.5
41.
3-304.14; Core; Wiping cloths were stored in quat solutions below 100 ppm and some were sitting on counters...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium)...CDI: Chlorine solutions of 150 ppm mixed for cloths.
0.0
44.
4-903.11(A), (B) and (D); Core; A small stack of plastic containers were stored as clean but were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
3-501.16 (A)(2) and (B); Priority; Some TCS (Time/Temperature Control for Safety) foods measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Some TCS foods such as cooked mushrooms and opened container of goat cheese were not date marked. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- Food was dated.
1.5
35.
3-501.12; Core; Tuna was being thawed out in Reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. 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 it. Remove tuna from the ROP environment before thawing them out. CDI- Tuna was removed from the ROP packaging.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; ; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-702.11; Priority; Chlorine sanitizing solution in dish machine at the bar measured 0ppm (container was empty). Utensils and food-contact surfaces shall be sanitized before use after cleaning. Chlorine sanitizer should be set to a concentration of 50-200ppm. CDI- New sanitizer bottle was placed. New chlorine sanitizer measured over 100ppm.
1.5
33.
3-501.15; Priority Foundation; Rice was being cooled down in a deep container (more than 4 inches). Container was full and completely sealed. Cooling shall be accomplished by separating food into smaller portions or by placing food in shallow pans. CDI- Rice was separated into two portions.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 2, 2020 to verify Parasite Destruction Letter for the salmon has been obtained. VR-VERIFICATION REQUIRED. REHS will return by July 2, 2020 to verify sanitizer dispensing has been corrected. Contact your REHS if ready sooner. Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 07/04/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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: 01/08/2018
*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.
Please have the hot water repaired in the ladies bathroom and indications on the menus concerning the consumer advisory by the due date to avoid the issuing of an intent to suspend the operation permit. Follow-Up: 02/19/2016
