6-301.11; Priority Foundation; There was no soap available at the handwashing sink near the fryers...Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap dispenser is being replaced tomorrow. Temp soap was provided.
0.0
10.
6-301.14; Core; There was no handwashing sign at the fryer handwashing sink...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. CDI: Sign provided.
0.0
20.
3-501.14; Priority; Ribs were stacked together in covered pans and certain portions measured 111F while others measured 142F and the lowest temperature recorded after 35 minutes was 100F...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Cooling method adjusted so ribs will cool within the allotted time.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The pull out drawer of cut lettuce measured 44F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Temperature was adjusted and lettuce cooled.
0.0
33.
3-501.15; Priority Foundation; Ribs were cooling stacked together inside of deep pans while covered with two layers of foil...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Ribs were spread out into single layers and left uncovered.
*Salmon is offered cooked-to-order and the box states that it is farm-raised. Obtain a written statement from the supplier stating that it is raised parasite-free or frozen for parasite destruction and retain this letter for your records.*
4-203.11; Priority Foundation; The dial-top thermometer on the hot line was off by -10F...Food temperature measuring devices scaled in Fahrenheit shall be accurate to +-2F...CDI: Thermometer was calibrated.
0.5
39.
3-305.11; Core; Covered containers of cooked ribs were stored on a piece of wood a couple inches off of the ground under boxes of raw beef on shelves in the beer walk-in cooler...Food shall be stored where it is not exposed to contamination and at least 6 inches off of the ground...CDI: Ribs relocated.
1.0
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean on the dish rack were stacked together while 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.
0.0
47.
4-502.11(A) and (C); Core; A few of the plastic containers stored as clean had cracks in them and were no longer easily cleanable A couple of the rubber spatulas were beginning to chip...Utensils shall be maintained in good repair or be discarded...Replace damaged utensils.
0.0
General Comments
*Salmon is offered cooked-to-order and the box states that it is farm-raised. Obtain a written statement from the supplier stating that it is raised parasite-free or frozen for parasite destruction and retain this letter for your records.*
4-601.11 (A); Priority Foundation; The manual can opener blade and lemon slicer were observed with residue. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
20.
3-501.14; Priority; Mashed potatoes cooling in the walk-in were observed cooling too slowly due to improper cooling methods. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Total cooling time shall not exceed 6 hours. CDI- potatoes spread out into thin portion to continue cooling.
1.5
33.
3-501.15; Priority Foundation; Observed a deep metal container of mashed potatoes cooling in the walk-in. Deep containers are inefficient to cool TCS foods in the time required. Cooling shall be accomplished by separating non-liquid foods into thin portions in shallow pans to transfer heat rapidly. CDI- reviewed cooling methods with PIC.
0.5
35.
3-501.13; Core; Observed Mahi Mahi thawing in a sealed package that indicates fish is to be removed from package prior to thawing under refrigeration. Remove fish from sealed packages prior to thawing when applicable. No points taken today.
0.0
48.
4-501.14; Core; Warewashing machine was observed with old food residue encrusted on the top and sides of closing doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
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
3-501.16(A)(1) ; Priority; Observed mashed potatoes in the steam well at the prep line temping below 135F. Maintain TCS foods in hot holding at 135F or above. Mashed potatoes were taken to be steamed to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed milk, heavy cream and sour cream in the reach in cooler in the back of the kitchen temping above 41F. Maintain TCS foods in cold holding at 41F or below. Items were discarded.
1.5
45.
4-903.11(A) and (C); Core; Observed single-use cups being stored in a container that contained debris. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed the shelves in the walk in cooler and the base of the cooler located at the bar area in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
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.
4-601.11 (A); Priority Foundation; On clean rack, a couple metal pans were stored as clean with sticker residue on them. Two wine glasses were stored as clean with lipstick residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
23.
3-501.18; Priority; One small container of lobster rolls was dated 2/10 and it was being held beyond approved shelf life. Hold TCS foods at 41 F or below for no more than 7 days. CDI- PIC voluntarily discarded food.
0.0
43.
3-304.12; Core; Scoops were observed lying down completely on food products in the dry goods storage room. Handles were touching sugar and flour. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. Scoops were readjusted with the handles up.
0.5
44.
4-903.11(A), (B) and (D); Core; Repeat: Clean metal pans were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
1.0
45.
4-903.11(A) and (C); Core; Boxes of single-use cups were stored on floor. According to PIC, facility received shipment right before the inspection and they were still in the process of put them away. Single-use articles shall be stored at least 6 inches above the floor. Keep single-use cups off the floor, on shelves.
0.0
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
0.0
56.
6-501.110; Core; A set of keys was stored hanging from measuring spoons hook. It was touching clean measuring spoons. Lockers or other designated areas shall be used for employee to stored their personal belongings to prevent contamination of food and clean equipment. CDI- Keys were removed from that area and measuring spoons were placed at the 3-comp sink.
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* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Kids' menus show cheeseburgers can be served raw or undercooked with a * by the menu item. However, PIC stated kids' menu cheeseburgers are prepared well done. Remove the * by the cheeseburger on kids' menu...*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...Verification visit to be made on Friday, February 7, 2020 to evaluate completion of Items #8, 12, 34 (4-302.12), and 49 (5-202.14) on this report. Follow-Up: 02/07/2020
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
EHS provided TPHC document for butter held at room temperature. Manager will implement procedure. Inspector contact info: Maria Powell 919-675-5603. 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: 08/21/2017
*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.
Inspection made with the manager Don. Inspector will return to check refrigeration temperatures and a valid test kit. If these items are not corrected on the follow-up date, an intent to suspend the operation permit must be issued. Follow-Up: 02/22/2016
Open topped liquor bottles were stored in speed rail on front edge of bar`s utensil wash sink. [To prevent potential contamination of the liquor during utensil washing activities, the open topped liquor bottles must be covered with cups or moved away from front edge of utensil wash sink.]. CDI-Bottles covered with cups.
0.0
23.
Ckd. pasta at 55F was individually portioned/bagged and tightly stacked together in deep pan and lidded, prior to completion of cooling process. [Pasta was still in cooling process and should have either been cooled to below 45F prior to bagging, or it could have been bagged while still above 45F and then loosely spread in shallow stack to complete cooling.]. Pico de gallo was 57F, deeply portioned and tightly lidded prior to completion of cooling process [Pico de gallo contains raw cut tomatoes which are considered to be potentially hazardous. After preparation, shallow portion and loosely cover the food while it is cooling. Once it has cooled to 45F it may be deeply portioned and tightly covered.].
1.0
33.
Small plastic cups without handles were stored submerged in sauces, inside prep and walk-in refrigerators. [Must use utensil with handle. Store in-use utensil in manner that prevents handle from contacting the food.].
0.5
34.
Wet multi-use food containers were tightly stacked within each other, after wash/sanitize steps [After sanitize step, arrange these items so that air flows to all surfaces. Tight stack only when completely dry]. When a glass was broken inside the bar's glass chiller, staff did not remove and wash the other glasses and clean chiller interior.
1.0
36.
Glass wash machine was not functioning correctly, in bar area [The machine was not in-use during inspection and had not yet been used today, but when tested with indicator strip it was observed that machine was not sanitizing. Bar glasses will be washed/sanitized at utensil wash sink in bar or utensil wash machine in kitchen, until repairs are made.]
0.0
40.
Drink spill and debris build-up were under dry deck mat, in bar area. Broken glass pieces were in glass chiller, in bar area.
0.5
49.
No documentation of approved training - no credit awarded.
Employee`s drink, in paper cup without lid and straw, was stored on shelves with clean plates/bowls. [Employee drinks must have lid and straw and be stored below or away from clean utensils,food storage,food prep surfaces,clean food prep equipment.].CDI-Discarded.
1.5
10.
2 containers of vegetable and beef stew, and one container of tomato based sauce were stored in walk-in refrigerator without covers. These foods were dated 11/28/11 and were not in process of cooling.[Stored foods must be covered. Exception is food in approved cooling process and raw vegetables that will washed and cooked.]. CDI-Covered.
1.5
16.
2 butter based sauces were being stored on steam table, triple panned to control heat, at 95-117F. [When these sauces are being stored hot, they must be at least 135F. Exception is if the sauces are tested in certified lab and shown to be non-potentially hazardous.]. CDI-Sauces were prepared less than 4 hours ago and were heated for correction.
0.0
19.
Spray bottle labeled `sanitizer` contained a chemical cleaner that was not an approved sanitizer. [Toxic product containers must be accurately labeled to denote contents.].
1.5
23.
Ckd. pasta at 54F was individually portioned/bagged and tightly stacked together in deep pan, prior to completion of cooling process. [Pasta was still in cooling process and should have either been cooled to below 45F prior to bagging, or it could have been bagged while still above 45F and then loosely spread in shallow stack to complete cooling.].
0.0
33.
Small plastic single-use bowls were stored submerged in cheeses, inside prep refrigerator. [Must use utensil with handle. Store in-use utensil in manner that prevents handle from contacting the food.].
0.5
34.
Wet multi-use food containers were tightly stacked within each other, after wash/sanitize steps [After sanitize step, arrange these items so that air flows to all surfaces. Tight stack only when completely dry].
1.0
35.
Single service containers were stored with food contact surfaces exposed on shelf below prep table [Store these items inverted so that food contact surfaces are protected.].
0.0
39.
Whip cream machine does not have NSF or other approved symbols on it [Provide documentation that this equipment is NSF approved or equivalent to NSF approved.].
0.0
46.
Lights are not working, above utensil wash sink in bar. Light at sink surface is less than required min. of 50fc.
0.0
49.
No documentation of approved training - no credit awarded.
3 bake pans of chicken and one plastic tub storing food were stored directly on floor of walk-in freezer [All food must be stored above the floor.]. CDI-Food moved to shelving.
1.5
11.
Food debris was left on surfaces of metal and plastic food storage containers, silverware, and ceramic bowls and plates, after wash/sanitize/storage steps. Sanitizer solution in bar utensil wash sink either had no chemical sanitizer in the solution or not enough to register on test kit [Solution tested at 0ppm. Quat.Ammonia sanitizer must be 200-300ppm.].
1.5
19.
4 spray bottles of cleaning chemicals were not labeled to denote contents.
1.5
33.
Small plastic single-use bowls were stored submerged in salad dressing and in cole slaw [Must use utensil with handle. Store in-use utensil in manner that prevents handle from contacting the food.].
0.5
34.
Wet multi-use food containers were tightly stacked within each other, after wash/sanitize steps [After sanitize step, arrange these items so that air flows to all surfaces. Tight stack only when completely dry].
0.5
36.
3 upright reach-in refrigerators have broken handle inserts with missing pieces of plastic and sharp edges that are a cleaning obstacle.
0.0
38.
Quaternary Ammonia test kit is not available to verify concentration of chemical sanitizers.
0.0
43.
Soap was not provided for handwashing in bar area. Hand sanitizer was available but does not replace the requirement for use of soap in handwashing.
0.0
49.
No documentation of approved training - no credit awarded.
4 spray bottles containing cleaning chemicals did not have the required labels to denote contents.
0.0
33.
4 drink mixing cups were stored with rims submerged in liquids, inside holster at bar [In-use utensils must be stored on clean dry surfaces.]
0.0
34.
Wet multi-use food containers were tightly stacked within each other, after wash/sanitize steps [After sanitize step, arrange these items so that air flows to all surfaces. Tight stack only when completely dry]. Clean glasses were stored in a glass chiller that had pieces of broken glass on interior.
0.5
36.
Soda gun holster drain line was not draining, allowing pooling of liquids in the holster.
0.0
39.
There are not NSF or equivalent labels on the whip cream maker [Provide documentation that verifies approval.].
0.0
40.
Food spill debris was under mesh mats, above drink prep line in kitchen and at glass storage area in bar. Broken glass pieces were inside glass chiller.
0.5
49.
No documentation of approved training - no credit awarded.
Ckd. rice did not meet cooling time parameters. Rice cooling began last night, rice temperature during inspection was 48-50F (Must cool from 135F to 70F within 2 hours, and from 70F to 45F within an additional 4 hours).CDI-discarded.
2.0
17.
Ckd. rice from last night`s service never cooled to 45F, and was stored at a temperature of 48-50F at time of inspection.CDI-discarded
0.0
23.
Cooling rice was tightly wrapped in plastic bags, stacked 4 bags deep, and tightly lidded in a bulk containers (Rice should have been cooled in a shallow portion, with loose lid. Bulk package only when food has cooled to at least 45F).
1.0
26.
Various containers of dry white powdered foods are not labelled (Label dry foods to denote contents).
0.5
33.
Small cups are being used to dispense foods , and then stored in the food (Must use a scoop with handle, stored so that handle does not contact food).
0.0
34.
Plastic and metal multi-use food containers were stacked wet, prior to air drying (After sanitize step, arrange these items so that air flows to all surfaces. Tight stack only when completely dry).
0.5
36.
Some of the refrigerator door handle inserts are broken and need to be replaced.
0.0
40.
Soda wand holsters, in bar, need to be cleaned.
0.0
43.
Paper towells were not provided at one of kitchen handwash sinks.
0.0
49.
No documentation of approved training - no credit awarded.
In walk in refrigerator pickles stored on floor. In walk in freezer, raw seafood stored over ready to eat food, raw pork over seafood and ready to eat food, parcooked seafood stored over ready to eat food. In four drawer refrigerator under grill, raw seafood stored over cooked pork. Store all food by final cook temperatures and off floor: ready to eat food, then raw seafood, then raw pork. Bottles of mixers stored in ice which is used for drinks, in bar area. Store bottles out of ice intended for drinks. CDI-bottles removed from ice.
1.5
11.
Can opener blade had dried food debris, dirty dishes and measuring spoons stored throughout in drawers and on shelves, meat slicer had food debris after being cleaned/sanitized. Store items clean. CDI-cleaned/sanitized.
1.5
17.
Cheese and meat in left sandwich prep refrigerator not cold enough. Hold cold potentially hazardous food at 45F or less. CDI-had been placed on top of cold holding unit less than two hours ago and was placed into walk in to cool.
0.0
24.
Lobsters being defrosted in prep sink in standing water. To thaw food, use refrigeration, or constantly running cold water, or as part of the cooking process.
0.0
25.
Three metal stem food insertion thermometers read 36F, and one read 43F in ice water. Calibrate thermometers so they read 32F in ice water.
0.5
26.
Label white bins of dry goods.
0.0
33.
Ice scoop stored with handle touching ice in bar. Store scoops with handle pointing out of food.
0.0
34.
Containers stacked tightly wet. Air dry containers completely before stacking (do not towel dry).
0.0
36.
Remove damaged rubber grip from tongs; replace chipped dish(es). Door of wait refrigerator broken - repair so it has a smooth and easily cleanable surface.
0.0
38.
No test strips available to check sanitizer.
0.5
40.
Clean back microwave; remove labels completely from containers before wash/rinse/sanitize steps.
0.0
43.
Adjust soap dispenser at bar so soap can come out. Hand sanitizer was available.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
In bar, to sanitize dishes, use soap and water in first sink, clear water in second sink, and sanitizer as third step. Do not rinse off sanitizer. Air dry. No test strips available here.
