Observation: Ice from cup dumped into hand sink, at bottom of sink. CDI: Operator removed ice and ensure staff were educated that hand sinks were used for only hand washing and no other purpose.
5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf
0.0
16.
Observation: Lid to the rice cooker, two prep pan lids observed with food particles when stored clean/air drying. CDI: Utensils and dishware placed back into sink for rewashing, cleaning.
-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
38.
Observation: Accumulation of debris in the floor drain is creating harborage conditions for fruit flies, drain flies which were observed around the drain area under the consumer self service area. Ensure that pest are controlled and eliminate harborage conditions.
6-501.111; PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence Core;
0.0
44.
4-901.11; Core; Observation: Wet stacking containers after wash, rinse and sanitize at dish station. Discussed with operator options for stacking and considering commercial rack on wheels that can be moved around kitchen for dish drying. 4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; ***REPEAT***
0.5
45.
Observation: Single service forks being stored flat without being dispensed with the mouth portion protected. CDI: Forks were placed in a container with handles up. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
0.0
45.
Observation: Single service items stored in containers that are under the drip pan on the drink dispenser at the self service counter. CDI: Single service item cup removed from holder for use. Close use of this holder area due to exposure and ensure that single service items are stored in an area not exposed to splash. 4-903.11(A) and (C); Core; A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination;
0.0
47.
Observation: Cutting boards observed heavily scored on the make line. Ensure that cutting boards are smooth, sealed and easily cleanable.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
Observation: The exterior of the dry food storage bins are unclean and accumulated with debris. Interior of walk in door has oxidized. Ensure all non food contact surfaces are clean and in good repair.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
Observation: The refuse dumpster has accumulation of debris an has become a harborage condition. The area on the exterior of the dumpster corral has accumulation of landscape debris creating harborage conditions.
5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
General Comments
Quat sanitizer dish sink: 300ppm Veg Wash (PA): 30 ppm Please submit new TPHC for beef preparation task.
Observation: Cooked beef (steak) holding under 135F at hot well (3-501.16(A)(1) ; Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above, P
CDI: Food products had only been holding for 30 minutes and were reheated as a corrective action to 186F before placing in separate hot holding cabinet.
1.5
44.
Observation: Wet stacking containers after wash, rinse and sanitize at dish station. Discussed with operator options for stacking and considering commercial rack on wheels that can be moved around kitchen for dish drying.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD;
***REPEAT***
0.5
47.
Observation: The equipment gaskets on the hot holding cabinet are torn allowing for heat to escape/creating large gap; The make line refrigerator is unable to hold 41F or below.
The hot well at the front prep production counter is unable to hold 135F or higher.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
General Comments
Observed staffing washing hands often during inspection.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of shelves inside walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-302.11; Priority; Raw steak was stored on cooked chicken inside reach in units. Foods shall be stored based on final cook temps with RTE over raw. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
16.
4-703.11; Priority; Sanitizer in 3 comp over 400ppm. Maintain Quat sanitizer at 200-400ppm. CDI: Sanitizer corrected to 200ppm.
0.0
21.
3-501.16(A)(1) ; Priority; Items sitting on hot hold unit (see above list) 119-130F. TCS foods shall maintain a hot hold temp of 135F or above. Employee stated items were reheated on stove but hot hold unit was not turned high enough to maintain foods hot prior to placing them on unit. CDI: Items reheated to over 170F and hot hold unit was turned up.
1.5
39.
3-305.11; Core; Tea containers sitting on floor upon REHS entry. Food shall be protected from contamination by storing the foods at least 6 inches above floor.
0.0
41.
3-304.14; Core; Sanitizer buckets weak and cloths not submerged in water. Wet cloths shall be stored in sanitizer at correct concentration of 200-400ppm and submerged. CDI: Buckets corrected.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
0.5
48.
4-501.14; Core; 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
0.5
56.
6-305.11; Core; Employee cell phone stored on shelf over single service items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Employee phone and keys stored on prep tables. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
3-501.16(A)(1) ; Priority; Containers of chicken hot holding at 130F inside reach in hot hold unit. TCS foods shall be hot held at 135F or above. CDI: Chicken reheated to 170F. Repeat.
3.0
41.
3-304.14; Core; Soiled and weak sanitizer buckets. Wet cloths shall be stored in sanitizer at correct concentration and changed once soiled.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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: Clean up plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
21.
3-501.16(A)(1) ; Priority; Container of steak hot holding at 100F. TCS foods shall be hot held at 135F or above. CDI: Steak reheated to 170F. REHS recommends not over stacking container. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially grills, shelves, reach in and outsides of bulk containers.
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. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
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 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.
*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.
*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.
*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.
*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.VR- VERIFICATION REQUIRED. REHS will return within 10 days to verify correction to drain pipe under ice machine has been made. Follow-Up: 12/05/2019
*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. Items in walk-in cold-holding right at 41F. Recommend turning temp down just a couple degrees to provide safety buffer.
*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* 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. Inspection by Sarah Black observed by Jennifer Moore.
*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 was made with inspector Patty Sabby.
*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: 04/21/2018
*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.
FOOD ESTABLISHMENT CURRENLTY HAS ONE HANDWASHING SINK LOCATED IN THE BACK KITCHEN AREA. ONE HANDSINK IS NOT SUFFICIENT FOR THIS ESTABLISHMENT AND ADDING AN ADDITIONAL HANDSINK SHOULD BE STRONGLY CONSIDERED. IF THE ESTABLISHMENT WISHES TO ADD AN ADDITIONAL HANDSINK PLEASE CONTACT CHRISTINA SANCHA IN OUR PLAN REVIEW DEPARTMENT, SHE CAN BE REACHED AT 919-868-2559.
I will follow up on warm water at the rest room hand sinks on Monday Feb. 3. Be sure the hand sinks are adjusted or replaced. You may need a seperate hot water heater for the rest room sinks or it may need to be plumbed differently etc. Follow-Up: 02/03/2014
Two employee drinks stored on top or above food prep surfaces; be sure to store below food prep surfaces and covered.
1.5
11.
Dishwasher was dipping utensils in sanitizer; must keep utensils in sanitizer for 2 minutes for sanitizer to take effect; discussed with dishwasher proper methods; dishwasher put utensils back in sanitizer.
0.0
34.
Found wet dishes stacked; be sure to air dry before stacking.
1.0
35.
Single service knives contaminated with dirty water and spoons stored with food contact surface up; store with handles up to prevent contamination of food contact surface.
0.5
40.
Clean back and sides of flatttop.
0.5
44.
Trash in the dumpster area; clean and maintain with all other tenants.
0.5
49.
Documentation of approved training - 2 point credit awarded.
