3-302.11; Priority; Observed raw veal stacked high next to uncovered cooked pasta. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken, beef and cut vegetable medley used for bread dipping holding above 41F. TCS foods shall be held at 41F or below. Manager placed items in deep ice bath.
1.5
23.
3-501.17; Priority Foundation; Observed vegetable stuffing cooked and cooled yesterday date marked with a Wednesday sticker (making it look like the product was cooked today). Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS provided training. Date marking corrected.
0.0
42.
3-302.15; Core; Observed team member open plastic from unwashed whole lettuce, cut lettuce wedges for salad on customers plates. 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. Ensure produce is washed prior to preparation.
1.0
49.
4-601.11(B) and (C); Core; Dust has accumulated on wire shelving adjacent to prep cooler and steam table. Protective wrap still present on the exterior of the ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean wire shelving and remove protective wrap on ice machine.
2-102.12 (A); Core; The person in charge does not have a valid certified food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- Emailed PIC a website link of current accredited CFPM classes.
1.0
23.
3-501.18; Priority; Gallon jug of milk with open date exceeding 7 days in the dessert reach-in cooler. This was the only TCS food throughout facility that was holding for longer than 7 days. A TCS food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- PIC knew that once milk is opened, it should not hold for longer than 7 days. Container of milk was voluntarily discarded during the inspection and a new, unopened jug was available to be used.
0.0
42.
3-302.15; Core; Observed employee remove raw bell peppers from packaging and immediately cooked them in the oven. Packaging did not state that the produce was pre-washed. 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. Ensure produce is washed prior to preparation.
0.5
49.
4-601.11(B) and (C); Core; Dust has accumulated on wire shelving adjacent to prep cooler and steam table. Protective wrap still present on the exterior of the ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean wire shelving and remove protective wrap on ice machine.
0.5
54.
5-501.113; Core; Outside shared cardboard receptacle with both top lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle replaced or repaired.
0.0
General Comments
*Necessary repairs have been made on equipment since the last routine inspection.
2-102.12 (A); Core; The person in charge does not have a valid certified food protection manager certification- certificate recently expired on 07/25/2023. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes. *Point deductions will be assessed on next routine inspection if violation still occurs.
0.0
39.
3-304.13; Core; Observed prepped, raw scallops stored in direct contact with absorbent towel in a container in the walk-in cooler. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Do not store raw scallops in direct contact with towels.
1.0
42.
3-302.15; Core; Observed employee remove raw mushrooms from packaging and begin to plate mushrooms to be cooked. Packaging on mushrooms state "Wash before use". 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. CDI- Employee washed mushrooms upon request, prior to cooking.
0.5
47.
4-501.11; Core; (1)Ice has accumulated on coil of evaporator unit in the walk-in freezer; no visible ice accumulating on food below. Chip away ice and place a container under the source to collect water/ice until unit can be assessed by a technician. (2)Torn gasket on one door of the 3-door prep cooler and on reach-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
1.0
54.
5-501.113; Core; Outside shared cardboard receptacle with both top lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle replaced or repaired.
0.0
55.
6-501.11; Core; Cove base near warewashing area is no longer secure. Physical facilities shall be maintained in good repair. Re-secure or replace cove base in this area.
0.0
56.
6-303.11; Core; Light does not function in the walk-in freezer. The only source of light comes from the walk-in cooler when freezer door is opened. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Replace light bulbs or ballast in fixture to function as intended.
7-102.11; Priority Foundation; Found one chemical spray bottle missing identifying label stored under the dish machine. 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. CDI- Bottle was labeled as bleach during the inspection.
0.0
45.
4-903.11(A) and (C); Core; Two stacks of single-service to-go containers found with food-contact side exposed to potential contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store these items in original packaging or inverted. CDI- Items were inverted during the inspection.
0.0
47.
4-501.11; Core; (1)Ice is forming on coil of evaporator unit in the walk-in freezer; no visible ice accumulating on boxed food below. Chip away ice and place a container under the source to collect water/ice until unit can be assessed by a technician. (2)Torn gaskets on door of the large prep cooler. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
1.0
49.
4-602.13; Core; Wire shelving throughout walk-in cooler with microbial growth present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC stated that wire shelving has been cleaned since the last routine inspection. Increase the cleaning frequency to shelving in the walk-in cooler.
0.5
55.
6-501.12; Core; Return vents in kitchen have accumulated thick dust and should be cleaned more frequently. Physical facilities shall be cleaned as often as necessary to keep them clean. *This was a general comment on the last routine inspection.
0.5
56.
6-303.11; Core; Light does not function in the walk-in freezer. The only source of light comes from the walk-in cooler when freezer door is opened. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Replace light bulbs or ballast in fixture to function as intended.
4-501.11; Core; Torn gasket observed on door of the large prep cooler. One light in hood is no longer functional. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
1.0
49.
4-602.13; Core; Wire shelving throughout walk-in cooler with microbial growth present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency of the shelving in this cooler. *Full points will be assessed on the next inspection if violation persists.
0.5
51.
5-205.15; Core; There is an active drip in the plumbing under the spray nozzle at the prewash area of the dish machine. A plumbing system shall be maintained in good repair. Observed a container placed under this drip to catch water. Ensure plumbing is repaired.
1.0
54.
5-501.115; Core; Mattress, chair, wooden pallet, and shopping cart observed in shared dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Contact property management to have these items removed.
0.0
54.
5-501.113; Core; Two shared outside receptacles with all side doors left open. One shared outside receptacle with both top lids missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Ensure the side doors are kept closed when not in-use. Contact property management to have the receptacle that is missing lids replaced.
0.5
55.
6-501.12; Core; Return vent above kitchen entrance has thick dust accumulation and should be cleaned more frequently. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the return vents in the kitchen more frequently.
0.0
56.
6-303.11; Core; Light does not function in the walk-in freezer. The only source of light comes from the walk-in cooler when freezer door is opened. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Replace light bulbs or ballast in fixture to function as intended.
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
3-203.12; Priority Foundation; Facility places two dates on shellstock tags- date of opening and date of when the last shellstock from batch is sold. Today, looking at all shellstock tags from the past 3 months, observed one tag missing the date of when the last shellstock was sold. The date of when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI-Manager agrees to educate employees and ensure that the date of when the last shellstock is sold is recorded on tags. *Points may be assessed on the next inspection if violation still occurs.
0.0
16.
4-601.11 (A); Priority Foundation; Table-mounted can opener, two knives on magnetic strip, and a large metal food container being stored as clean with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Dishes taken to the warewashing area to be properly cleaned and sanitized.
1.5
47.
4-501.11; Core; 1)Light in walk-in freezer is working intermittently. 2)Ice beginning to form on coil of condenser unit in the walk-in freezer; no visible ice accumulating on boxed food below. 3)Torn gaskets on two doors of the large prep cooler. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
1.0
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler has unclean buildup present. Some standing fans in the kitchen have dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep equipment in a clean condition.
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 the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Four containers of cooked pasta in reach-in cooler with internal temperatures of 44-45F. Time/Temperature control for safety (TCS) foods shall be maintained at 41F or less for cold-holding. CDI- Pasta was uncovered and taken to walk-in cooler to rapidly cool before service.
1.5
47.
4-501.11; Core; 1)Light in walk-in freezer is not turning on; PIC states that bulb needs replacement. 2)Torn gasket on right door of 3-door prep cooler. Equipment shall be maintained in a state of good repair and condition. Repair/replace these items.
0.5
49.
4-602.13; Core; 1)Wire shelving in walk-in cooler with unclean residue present. 2)Hood vents have a buildup of debris. 3)Stagnant water and microbial growth present in middle keg cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
0.5
51.
5-205.15; Core; 1)At 3-comp sink, cold water does not turn off completely. 2)Bathroom handwashing sinks in both men's and women's are slow to drain. A plumbing system shall be maintained in good repair. Repair plumbing at these locations.
1.0
55.
6-501.12; Core; Cleaning needed on wall under chemical dishwasher and at floor drain of dishwasher to remove black buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
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 *Information sent to vitoparisi@nc.rr.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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: 12/29/2017
*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.
NOTE: No consumer advisory on menu. Filet Mignon is offered cooked to order. If this beef is intact, whole muscle beef (i.e. not injected, mechanically tenderized, reconstructed, or scored and marinated), then these steaks may be exempt from the consumer advisory requirement. Please obtain documentation from the supplier indicating this, or provide a consumer advisory. Additional details on consumer advisory can be provided on request. Will check for documentation upon Verification Visit. NOTE: Inspector will return on 4/20/17 to verify #20, #21, and to view confirmation that the filet is whole muscle, intact beef. Follow-Up: 04/20/2017
NOE Issued. Transitional list items numbered 1,2,3,4,6,9 have been completed and are in compliance. Please complete remaining items by 4/2/2016. Printed copy of permit provided for reference. Contact James Smith at 919-868-9246 or jamesrsmith@wakegov.com with any questions or to schedule an evaluation of remaining items when completed. Follow-Up: 03/11/2016
