4-602.11; Core; Observed black residue buildup inside the large ice machine. Surfaces of utensils and equipment contacting food that is not TCS shall be cleaned: In equipment such as ice bins, ice makers, and water vending equipment at a frequency necessary to preclude accumulation of soil or mold. CDI - Interior of ice machine was cleaned to remove current residue buildup. Clean interior of ice maker more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time as the public health control is used. CDI - Many foods were recently prepared, due to lack of AC in kitchen area the foods were off-temperature, PIC moved foods into freezer for rapid cooling.
3.0
23.
3-501.18; Priority; Observed a container of prepared bean salad with a prep date of 7/19, and several containers of prepped bean salad without date marking. A food shall be discarded if it: exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less); or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded out-of-date container, other containers were prepared on 7/28 and had food employees add correct dates to containers.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed bags of clean linens stored on the floor. Cleaned equipment and utensils, laundered linens, and single-service and single-use 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 - Bags of clean linens moved off the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed a couple stacks of plastic containers and a stack of metal containers 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 for air drying. Separate containers to allow air drying.
0.0
49.
4-601.11(B) and (C); Core; Observed dirty cold-holding equipment throughout the establishment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment more frequently.
1.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; A container of raw bacon was stored partially on top of a package of bread in the walk-in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. CDI - Box of raw bacon moved to a lower shelf.
1.5
16.
4-501.114; Priority; The concentration of the chlorine sanitizer solution in the dishwasher was measured to be only 10ppm after a couple cycles. A chemical sanitizer used in a sanitizing solution for a manual/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 not to exceed 200ppm. CDI - Dishwasher will not be used for sanitizing, 3-compartment sink set up with Quat solution at adequate concentrations. Have dishwasher adjusted to produce sanitizing liquid at adequate concentrations.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in one of the prep coolers and in the fry prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time as the public health control is used. CDI - PIC voluntarily discarded foods above 45F, other foods moved to refrigerator.
1.5
44.
4-903.11(A), (B) and (D); Core; A container of clean glassware and clean linens were stored on the floor in a back closet, also observed a bird's nest inside an open box of to-go lids in outdoor storage area. Cleaned equipment and utensils, laundered linens, and single-service and single-use 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 - Container and bag moved off the floor, other box of lids discarded. REHS recommends moving single-use items from outdoor storage to inside establishment.
1.0
44.
4-903.11(A), (B) and (D); Core; Several plastic 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 to allow for air drying.
0.0
47.
4-501.11; Core; The prep top lids are damaged and in need of either replacement or repair. Equipment shall be maintained in a state of good repair and condition. Repair or replace these prep top lids.
0.5
49.
4-601.11(B) and (C); Core; Observed residue and grease buildup on the exterior of the pizza oven as well as the hood vents above the griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
1.0
54.
5-501.115; Core; Observed excess cardboard overflow onto the ground in the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Dispose of cardboard boxes on the ground.
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.
2-301.14; Priority; Observed food employee handling dirty dishes, personal cellphone, and pulling up pants without washing hands before donning gloves for food handling. A food employee's hands shall be washed: After handling soiled equipment or utensils; before donning gloves for working with food; and after engaging in activities that contaminate hands. CDI - Spoke with PIC about when to properly wash hands and had employee behavior corrected.
2.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods stored in the walk-in cooler were holding at 45-46F and cheese-stuffed olives stored on countertop were holding at 66F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time as the public health control is used. PIC voluntarily discarded olives and placed work order for walk-in cooler, follow-up by 9/08/2023.
1.5
23.
3-501.18; Priority; Observed an open package of sliced ham without a date marking and an open package of precooked sausage with incorrect date marking therefore making it over the 7-day limitation. A food shall be discarded if it is in a container that does not bear a date or day; or is appropriately marked with a date or day that exceeds the temperature and time combination as specified in the NC Food Code. CDI - Correct dates were added to foods.
1.5
33.
4-301.11; Priority Foundation; Due to the walk-in cooler unable to maintain TCS foods at adequate temperatures, the cold-holding capacity of the establishment is greatly reduced. 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. Have walk-in cooler serviced to allow adequate cold holding capacity. Follow-up by 9/15/2023.
0.5
44.
4-903.11(A), (B) and (D); Core; Several dishes were stored with their food-side facing upwards, some underneath a vent with dust buildup. Cleaned equipment and utensils, laundered linens, and single-service and single-use 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. REHS recommends wrapping the first dish in plastic to act as a barrier to environmental contamination.
0.5
47.
4-501.11; Core; The prep top lids are damaged and in need of either replacement or repair. Equipment shall be maintained in a state of good repair and condition. Repair or replace these prep top lids.
0.0
49.
4-601.11(B) and (C); Core; Observed dirty gaskets with food and mold buildup on several coolers and observed grease buildup on hood vents and fire suppression sprayers over the griddle and deep fryers. 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
55.
6-501.12; Core; Observed dirty standing water behind griddle and oven. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors behind the griddle and oven area.
0.0
General Comments
Follow-up on 9/08/2023. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/16/2023
4-601.11 (A); Priority Foundation; A couple knives in the prep area had dried-on food debris and residues on the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Knives removed and placed at the 3-compartment sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Almost all of the TCS foods in the walk-in cooler and a container of chicken in a drawer cooler were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time as the public health control is used. A work order is placed for walk-in cooler but not yet started, follow-up by 6/16/2023.
1.5
23.
3-501.18; Priority; An open package of ham did not have any date marking and PIC could not tell when the package had been opened. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded package of sliced ham.
1.5
33.
4-301.11; Priority Foundation; The walk-in cooler is unable to hold TCS foods at adequate temperatures, therefore the establishment does not have adequate cold holding capacity. 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 FDA Food Code. Have walk-in cooler serviced to allow adequate cold holding capacity. Follow-up by 6/23/2023.
0.5
35.
3-501.13; Core; Raw salmon had not been removed from its vacuum packaging before it was thawed in the walk-in cooler. 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, its thawing using adequate procedures. Remove fish from its packaging before thawing.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 06/24/2023
2-301.14; Priority; Observed an employee handling raw hamburgers, changing gloves, but not washing hands before touching bread buns. Employee hands shall be washed: When switching between working with raw food and when working with ready-to-eat food; during food preparation, as often as necessary to remove soil/contamination and to prevent cross contamination when changing tasks; before conning gloves when working with food; and after engaging in other activities that contaminate the hands. CDI - Corrected food employee behavior. Review proper handwashing with employees.
2.0
10.
5-202.12; Core; The water at the handwashing sink beside the ice machine could not reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have sink adjusted to provide warmer water.
0.0
16.
4-601.11 (A); Priority Foundation; A few food containers had some dried-on food debris and labels on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the top section of a prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Containers moved to the lower section of the prep cooler.
1.5
39.
3-305.11; Core; The cooler fan unit is leaking above the food stored on shelving, allowing drip onto food containers. 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. CDI - Containers of food moved, work order placed for repairs.
0.0
44.
4-903.11(A), (B) and (D); Core; Several plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In self-draining position that allows air drying; and covered or inverted. Store clean containers in a way that allows air drying.
0.5
55.
6-501.12; Core; Observed dirty, standing water on the floors behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean standing water from floors.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-702.11; Priority; When tested during the inspection, the chlorine sanitizing liquid in the dish machine was less than 50ppm. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Container of sanitizing liquid was empty, replaced and ran dish machine again which allowed sanitizer to reach adequate concentrations.
1.5
33.
3-501.15; Priority Foundation; Observed prepped sandwiches and prepped, cooked chicken cooling in tightly sealed, deep containers. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; Separating the food into smaller/thinner portions; Using containers that facilitate heat transfer; or other effective methods. CDI - Sandwiches and chicken moved onto baking trays to allow for better cooling.
0.5
35.
3-501.13 ; Core; Observed raw salmon thawing in the walk-in cooler while fully sealed in vacuum packaging. Reduced oxygen packaged fish shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing using procedures specified in the Food Code. CDI - Vacuum packaging opened by food employees.
0.0
44.
4-901.11; Core; Observed many food 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 removed for cleaning.
0.5
45.
4-903.11(A) and (C); Core; Observed plates and to-go containers stored with their food side facing upwards and exposed to environmental contamination. Cleaned equipment and utensils, laundered linens, and single-service/single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. REHS recommends wrapping the first plate in plastic to act as a protective barrier from environmental contamination and flipping to-go containers so the food side is facing downwards.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside reach-in freezers.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of freezers.
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
3-302.11; Priority; Containers of raw fish and squid stored over containers of pickles in the lower fryer prep cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage, prep, holding, and display from raw and cooked ready-to-eat foods. CDI - Rearranged foods in fryer prep cooler to prevent cross contamination.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a couple slicers with dried-on food debris on blades, several containers with sticker residue, and a soda nozzle at the bar with film on internal surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - All items removed for cleaning at sinks and dish machines.
1.5
23.
3-501.18; Priority; Observed several refrigerated, prepared TCS foods that were out-of-date. Food shall be discarded if it: Exceeds the temperature and time combination specified in the Food Code; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds the temp/time combination specified in the Food Code. CDI - PIC voluntarily discarded out-of-date foods.
1.5
47.
4-501.11; Core; A shelving unit in the walk-in cooler is developing extensive rust on its surfaces. Equipment shall be maintained in a state of good repair and condition. Replace rusting green shelving.
0.0
48.
4-501.19; Priority Foundation; The water temperature at the 3-compartment sink is unable to reach 110F for washing operations. The temperatures of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. PIC has reached out to plumber for maintenance. Follow-up by 7/15/2022.
0.5
49.
4-601.11(B) and (C); Core; Observed buildup on the hood inserts over the griddle and fryer, food debris in one bar cooler, and buildup on shelving in the line cooler and 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 and maintain free of buildup.
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 Follow-Up: 07/17/2022
4-601.11 (A); Priority Foundation; Observed several plastic containers with sticker residue on their surfaces stored away with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separating for cleaning and placed in dishwashing area.
1.5
47.
4-202.16; Core; Portioned pasta bags placed into cardboard box for cold holding storage. 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 boxes do not allow for easy cleaning, replace with a different container.
0.0
48.
4-501.19; Priority Foundation; Water temperature at the 3-compartment sink was unable to reach 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. Maintenance work is currently being done on the hot water heater, follow-up by 4/07/2022.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside reach-in refrigerator and freezer door, shelving, and floor of these units. Also observed black buildup on vent hood inserts over the grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these mentioned areas.
1.0
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 Follow-Up: 04/10/2022
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning vomit or diarrhea incidents. 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. CDI - Educated PIC on new requirements and emailed them documentation on cleanup procedures. Have available for the next inspection.
0.0
15.
3-302.11; Priority; Packages of raw calamari stored above open container of donuts in freezer. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. CDI - Rearranged foods in freezer, do not store open donuts below raw animal meats.
1.5
16.
4-601.11 (A); Priority Foundation; Observed multiple metal containers with sicker residue on exteriors stored with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Moved containers into dishwasher area for cleaning, remove all sticker residue.
0.0
20.
3-501.14; Priority; Prepared sandwiches were not reaching adequate cooling rate. TCS (time/temp control for safety) foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI - Containers of sandwiches moved into walk-in cooler and containers opened to allow for better cooling.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in cold holding units were not at 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 - PIC voluntarily discarded foods above 45F and moved other foods into freezer for rapid cooling.
1.5
49.
4-601.11(B) and (C); Core; Observed residue buildup on hood vents, sticky residue on shelving in bar, and minor food debris in freezers. The 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
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
This facility is operating under a Transitional Permit. All repair items listed on the Transitional Permit must be completed by the expiration date listed on the permit or the permit will expire and establishment will be required to close until a new permit can be issued. Please contact James Smith at 919-868-9246 with any questions regarding your Transitional Permit, for a new copy of your permit, or to schedule a visit when repair items are complete.
