3-101.11; Priority; Tea urn at brew station with microbial growth present on top layer. Food shall be safe, unadulterated, and honestly presented. CDI- Tea was voluntarily discarded during the inspection.
1.0
23.
3-501.17; Priority Foundation; In walk-in cooler, soup, pasta salad, chicken wings, and deli meats were lacking a date label. All ready-to-eat, TCS foods must be date marked if held for more than 24 hours. CDI- PIC knew when foods were prepped/cooked and date labels were allowed to be added during the inspection.
1.5
23.
3-501.18; Priority; In walk-in cooler, chicken chili (1/18), soup (1/26), pork roast (1/24) were holding past 7 days. In reach-in cooler, shredded mozzarella cheese (2/1) holding longer than 7 days. A 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- All TCS foods were voluntarily discarded during the inspection. Do not hold TCS food for longer than 7 days. Prep day counts as Day 1.
0.0
24.
3-501.19; Priority; EHS arrived at the time that the foods on TPHC in buffet were being discarded. PIC stated that cut melon was going to be saved after being held on TPHC in buffet. If time without temperature control is used as the public health control up to a maximum of 4 hours: the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI- Food was voluntarily discarded during the inspection. Written procedures state that food is discarded at 9:30a. Ensure written procedures are being followed.
0.0
28.
7-201.11; Priority; Chemical spray bottles found stored on prep surface on the line and on surface near clean multi-use glassware upon entering kitchen. Store cleaners/chemicals in a location where they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Chemical spray bottles were relocated without being prompted.
1.0
39.
3-305.12; Core; Significant amount of ice has accumulated on packaged food under the evaporator unit in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or under other sources of contamination. Container has been placed under unit to catch drip and facility is periodically replacing container as it fills.
2.0
39.
3-305.11; Core; Bagged milk stored in crate directly on the floor in the walk-in cooler. Packaged food is being stored directly on the floor, under shelving, in the walk-in freezer. 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. Keep food off of the floor.
0.0
45.
4-903.11(A) and (C); Core; Sealed box of single-service items near buffet area that were delivered 2 days ago were founds stored on the floor. 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. Store these items off of the floor.
0.0
General Comments
*PIC stated that the current dish machine is scheduled to be replaced this month with a machine that is identical. All dishes are washed by hand at the 3-compartment sink. Spray nozzle at the pre-wash near dish machine is in poor repair and will be replaced when new dish machine is installed.
3-501.17; Priority Foundation; Pulled pork in tall reach-in cooler, canned black beans and corn in prep cooler, canned tomato sauce in the walk-in cooler, canned roasted red peppers in the walk-in cooler, and several deli meats in the walk-in cooler were missing date labels. All ready-to-eat, TCS foods must be date marked if held for more than 24 hours. CDI- PIC identified most products to be opened/prepped on Saturday and date labels were allowed to be added during the inspection.
1.5
35.
3-501.13; Core; Observed already thawed fish in ROP packaging 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. Educate employees to cut open packaging or completely remove fish from ROP environment before thawing.
0.0
39.
3-305.12; Core; EHS noted improvement on the leaky evaporator unit pipe in the walk-in freezer; however, there is a minimal amount of ice dripping and re-freezing onto packaged food product below the source in this unit. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or under other sources of contamination. Place a container under this drip to catch the water/ice to avoid buildup on food product.
1.0
39.
3-305.11; Core; Packaged food is being stored directly on the floor, under shelving, in the walk-in freezer. 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. Keep food off of the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Multi-use cutlery at the buffet area found stored in containers that have collected debris. Cleaned equipment and utensils shall be stored in a clean, dry location. Clean containers holding cutlery more frequently.
0.5
45.
4-903.11(A) and (C); Core; There were some single service cups in the buffet area that were not stored in a protected manner. Single service items must be stored where they are not exposed to splash, dust or other contamination and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. EHS discussed with PIC possible resolutions to this issue.
0.0
49.
4-602.13; Core; Shelving in walk-in cooler is accumulating unclean residue and needs more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to shelving in walk-in cooler.
2-401.11; Core; Employee beverages found on the prep surfaces near clean plates. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. *This was a general comment on the last routine inspection.
0.5
16.
4-703.11; Priority; High temp dish machine only reaching 149F for the final rinse. Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired or replaced. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.)
0.0
16.
4-601.11 (A); Priority Foundation; Utensils found stored as clean with visible residue present. Tea nozzles found attached to urns being stored as clean with thick, unclean residue present when disassembled. Food-contact surfaces shall be clean to sight and touch. CDI- Dishes were placed at the warewashing station to be properly cleaned and sanitized.
3.0
23.
3-501.18; Priority; Canned corn prepped in a container with a datemark of (5/28). This container of corn is on day 11. A 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- Container of corn was voluntarily discarded during the inspection. Do not hold TCS food for longer than 7 days. Prep day counts as Day 1.
1.5
39.
3-305.12; Core; There is significant ice buildup on all food stored directly under the evaporator unit in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or under other sources of contamination. Do not store food under this unit. Chip away ice and place a container under this unit to catch the drip until it can be repaired or replaced.
1.0
39.
3-305.11; Core; Food stored directly on the floor, under racks, in the walk-in freezer. Food stored under racks in the walk-in cooler, elevated less than 6 inches off of the floor. 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. Keep food off of the floor.
0.0
42.
3-302.15; Core; Observed apples with stickers still remaining on product at the self-service area. Raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers, and other contaminants before being served or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process and apples are individually wrapped to protect from customer contamination.
0.0
47.
4-501.11; Core; Reach-in cooler holding an ambient air of 46F, no foods in cooler and manager stated that this unit will most likely be discarded. Clamshell lid to flip-top unit does not stay open and string is being used to keep door open when in-use. Equipment shall be maintained in a state of good repair and condition. Repair or replace units mentioned.
0.0
55.
6-501.11; Core; Return vent in kitchen is actively leaking water. Manager stated that this occurs during the warmer months. Physical facilities shall be maintained in good repair. CDI- Maintenance cleaned out and was working on the return vent during the inspection. Ensure this vent is repaired and no longer leaking water.
2-501.11; Priority Foundation; Vomit and diarrhea clean up procedures are not available. 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- guidance material given.
0.5
6.
2-401.11; Core; Opened employee beverages found throughout the kitchen on the prep surfaces. an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.0
16.
4-501.112; Priority Foundation; Hot temp dish machine only hit 156F for final rinse. In a mechanical warewashing equipment, hot temperature of final rinse shall be at least 180F. CDI- Work order placed during inspection. In the meantime, facility will be using the 3-comp sink in addition to the dish machine to sanitize dishes.
1.5
16.
4-602.11; Core; [Repeat] Ice machine had pink and black residue accumulated on them. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
16.
4-601.11 (A); Priority Foundation; [Repeat] Some clear containers stored as clean with food debris on them found. The slicer has some food residue and debris present. Food-contact surfaces shall be clean to sight and touch. CDI- dishes were placed at the warewashing station to be properly cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Honey butter sitting on top of the microwave was found holding at 60F. PIC stated that the butter has only been out for 1 hour. Potentially hazardous food shall be cold held at 41F or below. CDI- butter was placed back into the cooler to rapidly cool.
0.0
23.
3-501.18; Priority; [Repeat] Black beans (12/11) and bacon butter dated (11/12) were being held past the 7 day shelf life. An entire tray of unidentified food items were found visibly spoiled. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Foods were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; tomato basil soup, pulled pork and mashed potatoes all made within the last few days were found without a date in the walk-in cooler. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- dates were added.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] Cleaning needed: Reach-in cooler shelving and walk-in cooler shelving were soiled. The microwave had food debris and residue accumulation. Nonfood contact surfaces of equipment shall be kept clean. Increase cleaning frequency of items above.
1.0
55.
6-501.12; Core; The walk-in freezer floor has some food debris present. Underneath some cooking equipment throughout the kitchen are soiled as well. .Physical facilities shall be maintained clean...Increase cleaning frequency.
3-302.11; Core; Several containers of food were stored uncovered and food was exposed. Food shall be protected from contamination by storing them in covered containers or wrappings. Keep food covered.
1.5
16.
4-601.11 (A); Priority Foundation; Some utensils were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the warewashing station to be properly cleaned and sanitized.
1.5
16.
4-602.11; Core; Ice machine had pink and black residue accumulated on them. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
16.
4-501.112; Priority; Hot temp dish machine only hit 140F for final rinse. In a mechanical warewashing equipment, hot temperature of final rinse shall be at least 180F. CDI- Work order in place. Equipment will be service on 6/10 and new part will be replaced. In the meantime, facility will be only using 3-comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods measured above 41F (see temperature log above). Butter was stored on prep table at room temperature. Potentially hazardous food shall be cold held at 41F or below. CDI- Food above 45F were voluntarily discarded.
1.5
23.
3-501.18; Priority; Various TCS foods such as penne pasta (dated 6/1), baked beans (dated 5/31) and cooked pork (6/1), were being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Foods were voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; Cleaning needed: Speed racks, metal shelving/cabinets, hot holding cabinet interiors were soiled. Nonfood contact surfaces of equipment shall be kept clean. Increase cleaning frequency of items above.
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*
5-202.12; Core - Hot water at bar handsink and one men's customer bathroom sink was less than 100F (see temperature chart)...Hot water of at least 100F shall be provided at handsinks...Increase hot water temperature at handsinks.
1.0
15.
3-304.15 (A); Priority - On a few occasions, observed worker handle soiled utensils with gloved hands and then proceed to handle clean utensils with contaminated gloves...If used, single use gloves shall be used for only one task, used for no other purposes and discarded when damaged or contaminated...CDI by having worker discard gloves and educate about proper use of gloves and handwashing after glove removal.
1.5
15.
3-302.11; Core - In dry storage, a few large open bags of bread crumbs and flour were not sealed...Except for cooling, food in storage shall be kept covered, sealed or wrapped...Seal the open food bags.
0.0
21.
3-501.16(A)(1); Priority - A few corn on the cob in hot holding cabinet were less than 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by voluntarily discarding corn on the cob.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control can be used...CDI by refrigerating or voluntarily discarding foods and discussing TPHC procedure and form with PIC.
1.5
23.
3-501.17; Priority Foundation - A few containers of open cartons of half-n-half and container of mushrooms had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods or discarding.
0.0
36.
4-204-112; Core - No thermometer was in reach-down refrigerator in wait station area (where milk was stored)...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Provide a thermometer in refrigerator that is accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.
0.5
37.
3-302.12; Core - Some bottles/containers of sauces, spices, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Soiled, moist wiping cloth was on counter top, and bucket of wiping cloth sanitizer was on table top near food preparation...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored so contamination of food and clean equipment/utensils cannot result...Store moist/soiled cloths as stated above, and store sanitizer buckets below and away from food and clean equipment/utensils.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean dishes and pans were stored with food contact sides up and unprotected...Clean equipment/utensils shall be stored covered or inverted...Cover or invert dishes/pans on clean surfaces.
0.5
47.
4-501.11; Core - Electric food slicer and some shelving were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace slicer and shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Some metal bowls and food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Hamilton Beach blender in kitchen was labeled "for household use only"...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove blender from kitchen and replace with approved equipment.
0.0
48.
4-302.13; Priority Foundation - No temperature registering indicator was provided for hot water sanitizing dishwashing machine...Inn hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...CDI by informing PIC of requirement.
0.0
48.
4-302.14; Priority Foundation - No test strips/kits were available to test concentration of Oasis 146 quaternary ammonium sanitizer used in facility...A test kit that accurately measures the concentration of sanitizing solutions used shall be provided...Provide accurate test strip as required...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Speed racks, metal shelving/cabinets, hot holding cabinet interiors, bar beer cooler interiors were soiled. Ice was on walk-in freezer shelves...Nonfood contact surfaces of equipment shall be kept clean...Increase cleaning frequency of items above, and remove ice from freezer shelves.
0.5
55.
6-501.11; Core - Ice was accumulated under walk-in freezer condenser and on shelves below. Copper pipes under condensers in walk-in freezer and beer cooler were not insulated. Many wall tiles behind cooking line had fallen on floor. Caulk was missing between dishwashing area backsplash and wall...Physical facilities shall be maintained in good repair...Repair freezer condenser, wrap/insulate copper pipes, and replace wall tiles and caulk.
0.5
55.
6-501.12; Core - Flooring under kitchen equipment and corners, some walls, vent hood filters, and ceiling vent grates were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification required for Item #48 on this report. By February 11, 2022, provide proper test strips for QA sanitizer used>>>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: 02/11/2022
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
One walk-in cooler is off and empty. Facility has a limited menu; no items offered undercooked. Bar is closed. *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility is no longer parcocoking any items. If facility wishes to stop individually wrapping apples for the breakfast buffet, apples may be held under a sneeze guard with tongs provided for customers to handle the apples. *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 02/20/2020
Inspection conducted and written by Melonee Mccrimmon.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/09/2019
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 01/04/2019
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/27/2018
*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. Follow-Up: 06/29/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees 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. Inspector will return 5/8/17 to verify correction of #20, #23, and #49. If these items have not been corrected, an Intent to Suspend may be issued. Follow-Up: 05/08/2017
DISCUSSION: No approved backflow prevention device (vacuum breaker) was in place on mop sink/can wash near outside compactor. Provide approved backflow prevention device for this faucet.
