5-205.11; Priority Foundation; There was a pan stored in the hand sink at the dish pit. Hand washing sinks must be maintained accessible for use by employees at all times. CDI-The pan was removed. Employees were reminded not to store things in hand sinks.
1.0
41.
3-304.14; Core; A wet wiping cloth was left on the prep table after use. Wet wiping cloths must be stored in sanitizing solutions. CDI-Cloth was moved to soiled laundry, and a new cloth was moved to sanibucket.
3-305.11; Core; The walk in freezer has ice on the compressor, shelves, and food stored on the shelves. Food shall be stored so that it is not contaminated by the premises. CDI-Food was moved away from compressor. PIC is going to have the unit serviced.
1.0
47.
4-501.11; Core; The walk in freezer has ice build up on the compressor, floor, shelves, etc. Equipment shall be in good repair. PIC is having unit serviced.
0.0
55.
6-201.11; Core; The wall under the hand sink in the dry storage area has a missing section, with exposed insulation. Walls shall be smooth and easily cleanable. Replace the missing wall section. Note: PIC will get it fixed
4-601.11 (A); Priority Foundation; Dishes and utensils stored as clean had food and sticker residues on them. The vegetable press was last used last night, and had food residues on it. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Items were moved to dish pit for cleaning.
3.0
55.
6-201.11; Core; The wall under the hand sink in the dry storage area has a missing section, with exposed insulation. Walls shall be smooth and easily cleanable. Replace the missing wall section.
4-601.11 (A); Priority Foundation; Knives, tongs, and pans stored as clean had food and sticker residues on them. Food contact surfaces shall be clean to sight and touch. CDI-Items were moved to the dish pit for more thorough cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken in the warming tray was holding 128F. TCS (Temperature Control for safety) foods shall be hot held at 135F or above. CDI-Chicken was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pico di gallo in the cold drawer was holding 52F. TCS foods shall be cold held at 41F or below. CDI-Pico was moved to the walk in cooler to chill, as it was just made.
1.5
49.
4-602.13; Core; Interiors of equipment had food residues. Dish drying and storage shelves were dusty. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
0.5
55.
6-501.12; Core; The floor in the kitchen had light soil. Floors shall be maintained clean. Clean the floors.
4-501.114; Priority; The sanitizing solution in the dish machine did not have any measurable chlorine. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Solution bucket was replaced, and solution measured 100ppm. Dishes were sanitized.
1.5
47.
4-501.11; Core; The dish drying racks and storage racks are rusting. There was significant ice build up in the walk in freezer. Equipment shall be maintained in good repair. Repair/repaint/replace the drying and storage racks. Defrost or service the freezer.
1.0
49.
4-601.11(B) and (C); Core; The interior of the chip bin is soiled. Food and non food contact surfaces shall be maintained clean. Clean the chip bin.
0.5
55.
6-201.11; Core; The walls in the dish pit and behind the prep sinks have black residue on them. Walls shall be smooth and easily cleanable. PIC is working to remove the black residue.
3-501.16 (A)(2) and (B); Priority; Cheese, rice, pico, burger, etc. were holding above 41F in two prep units. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Ice was added to the units to keep temperatures until service on the units can be completed. Service was scheduled. EC will follow up on repair.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium in sanitizer buckets measured over 500ppm. Quaternary ammonium sanitizer solutions may not exceed 400ppm. CDI-Sanitizer solution was diluted to 400ppm. Sanitizer provider was contacted to adjust the dispenser.
1.0
47.
4-501.11; Core; The dish drying racks and storage racks are rusting. There was some ice build up in the walk in freezer. Equipment shall be maintained in good repair. Repair/repaint/replace the drying and storage racks. Freezer will be defrosted.
0.5
55.
6-201.11; Core; The floor near the entrance near the kitchen is very worn. Floors shall be smooth and easily cleanable. Please repair the worn concrete to be smooth.
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
3-501.15; Priority Foundation; A pan of beef birria was stored in a large deep pan with a tight lid for cooling. Foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Beef was moved to a shallow pan to cool.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean salsa bowls were stored in a soiled lexan pan. Utensils shall be stored in a clean, dry location where they are not exposed to splash or dust. CDI-The salsa bowls were moved to a clean pan.
0.5
47.
4-501.11; Core; The dish drying racks and storage racks are rusting. There was some ice build up in the walk in freezer. Equipment shall be maintained in good repair. Repair/repaint/replace the drying and storage racks. The walk in freezer was adjusted by a repairman, and ice will be cleaned up.
0.5
49.
4-602.13; Core; The gaskets on the cold drawer and interior of prep coolers had some splash and debris. The exterior drapes on the dish machine on the dirty side were soiled. Non food contact surfaces of equipment shall be maintained clean. CDI-These areas were cleaned.
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)(2) and (B); Priority; Chicken, beef, and cheese in the cold drawers were holding around 50F. TCS foods shall be maintained at 41F or below. CDI-Foods were voluntarily discarded. Unit was adjusted down, and will be serviced.
1.5
44.
4-903.11(A), (B) and (D); Core; The utensil drying/storage shelves had moderate food residues on them. Clean salsa bowls were stored in a soiled lexan pan. Utensils shall be stored in a clean, dry location where they are not exposed to dust or splash. CDI-The salsa bowls were moved to a clean pan. The dish shelves were cleaned.
0.5
47.
4-501.11; Core; The dish drying and storage racks are beginning to rust. Equipment shall be maintained in good repair. Repaint/ replace the shelves.
0.0
49.
4-602.13; Core; The handles and interiors of prep coolers, reach in coolers, and cold drawers had food residues. Non food contact surfaces of equipment shall be maintained clean. Clean these areas more frequently.
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
No signature required due to COVID-19 precautions.
3-501.14; Priority; Rice cooked at 10:30am was 68-72F at 2:30pm. TCS foods shall be rapidly cooled after cooking from 135F to 70F within 2 hours, and from 70F-41F within 4 hours. CDI-Rice was voluntarily discarded. Education on cooling times given to PIC.
1.5
33.
3-501.15; Priority Foundation; Rice was stored in a large, deep pan for cooling in the walk in cooler. Foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
0.5
42.
3-302.15; Core; There was one avacodo with a sticker on it stored in the prep cooler. Fruits and vegetables shall be washed before placing into prep units for preparation. CDI-Avacado was washed.
0.0
44.
4-903.11(A), (B) and (D); Core; The utensil drying/storage shelves had moderate food residues on them. Utensils shall be stored in a clean, dry location where they are not exposed to dust or splash. Clean the shelves. There were some pans and lids stacked tightly together while still wet. Utensils shall be arranged to air dry before stacking for storage. Utensils were arranged to air dry.
0.5
49.
4-602.13; Core; The interiors of prep coolers, reach in coolers, and cold drawers had food residues. The shelves in the walk in cooler were soiled. The interior of the unused 3-compartment sink in the bar area was soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these items.
0.5
55.
6-501.12; Core; The floor throughout the kitchen, dish pit, and bar area was soiled. Floors shall be maintained clean. Clean the floors.
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
No signature required due to COVID-19 precautions.
2-103.11 (A) - (P); Priority Foundation; Several temperature/time control for safety (TCS) food items in multiple cold holding units were holding above 41F in the facility. The PIC is responsible for ensuring that employees are maintaining TCS foods at 41F or below through daily oversight of routine monitoring of food temperatures. CDI-EHS explained the need for PIC to be active in ensuring that cold holding temperatures are being routinely monitored by employees.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC for use.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods were holding above 41F (see above chart). TCS foods shall be maintained at 41F or lower. CDI-Foods were voluntarily discarded. Units were adjusted down.
1.5
23.
3-501.18; Priority; House made salsa containing fresh tomatoes was held for 8 days. Refrigerated, ready to eat, TCS foods shall be discarded with 7 days of preparation or opening. CDI-Salsa was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Packaged house made salsa was stored in a container with a preparation date from December, but was made and packaged yesterday per the PIC. Chicken and steak made yesterday were not date marked with the preparation date. Refrigerated, ready to eat, TCS foods shall be marked with the date of preparation or opening, and be discarded within 7 days of that date. CDI-Salsa was voluntarily discarded. Chicken and steak were allowed to be marked with yesterday's date.
0.0
48.
4-501.14; Core; The dish machine had a moderate build-up of residue on the interior and entrance and exit flaps. Ware washing equipment shall be cleaned at least once daily, and be cleaned as often as necessary to keep it clean. Increase frequency of cleaning of ware washing equipment.
0.5
49.
4-602.13; Core; The shelving and drawers in most of the prep coolers and reach in cooler and freezer are moderately soiled. The hood filters above the grill line were dusty. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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
No signature required 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. Follow-Up: 09/04/2020
*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. Follow-Up: 03/16/2020
*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. Follow-Up: 09/27/2019
*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.
*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 that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Remove the small pan riveted to the top edge of ice bins. When the ice scoop is in this holder the lid can not be closed. I would prefer that you use a clean container in or out of the ice to store the scoop in so that the ice lid can be closed as discussed.
The dish machine is not sanitizing the dishes. One of the sprayer nozzles is missing and the short curtain is also missing. (I'll follow up on the dish machine on Thursday 6/21. Be sure the dish machine is repaired so that the dishes are coming out of the machine at 50-200 parts per million bleach water.
1.5
28.
I saw one roach running on the floor in the kitchen.
0.0
36.
(1)Remove the strut channel that is attached to the wall behind the dish drying fan. Use a support that is smooth and easily cleanable, if it serves a purpose. (2)Replace missing dish machine parts.
0.5
40.
Clean the inverted shelf between the steamers.
0.5
43.
Do not block access to the bar hand sink with the foil pipe to fill buckets. Install a proper hose bibb for washing the floor if needed.
1.0
45.
The FRP wall panel has pulled away from the wall in the back corner of the kitchen. Clean the floor sinks, there is a lot of debris inside many of them.
0.5
49.
Documentation of approved training - 2 point credit awarded.
(1) Remove and smooth rough welds or reattach and caulk crack where the splash guard is attached to the ready-to-eat prep counter/sink. (2)Remove the strut channel that is attached to the wall behind the dish drying fan. Use a support that is smooth and easily cleanable, if it serves a purpose. (3)Fix the holes where the ice cream bin lid hinge was once attached. Also remove the hinge from the lid.
0.5
40.
Clean around the hex head screws at the hand sink splash guard and at the ice cream bowl storage.
0.5
45.
There are some loose base tiles next to the dough press.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Avoid using hex head screws on exposed surfaces in the kitchen. Use stainless steel screws with smooth round heads such as truss heads or round heads or pan heads etc. If the bolt ends are exposed use an acorn nut or the end needs to be installed as to be smooth and easily cleanable.
The lemon wedgier has some build up. (It is being cleaned.) Also the can opener needed cleaning. (It was also cleaned.)
0.0
19.
There was a toxic lemon cleaner and metal polish in the shelves in the dry storage over some utensils etc. Store these items in proper storage areas away from food and food contact surfaces or down low etc.
1.5
28.
I saw one roach in the bar.
0.0
36.
(1)Avoid using hex head screws on exposed surfaces in the kitchen. Use stainless steel screws with smooth round heads such as truss heads or round heads or pan heads etc. If the bolt ends are exposed use an acorn nut or the end needs to be installed as to be smooth and easily cleanable. (2)Replace the cracked spouts on the bar drink dispensers, they are not easily cleanable. (3)
0.5
43.
The hand sink in the dish washing area leaks and the hot only trickles out. Fix the hand sink so it works properly. Do not hang rags and bottles on the bar hand sink because today it was so cluttered it would be difficult to use.
1.0
45.
Clean under and behind the fryers. Fix the drain in the bar that is stopped up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The lemon wedgier has some build up. (It is being cleaned.)
0.0
36.
(1)The chip cabinet is damaged inside and needs repair or replacement. (2)Replace the red spouts on both of the bar drink dispensers, they are cracked and not easily cleanable. (3)Replace or resurface the rough and stained cutting board.
0.5
40.
Clean the top of the steamer. Clean the mold build up on drain pipes under sinks in the bar.
0.5
43.
The hand sink near the cooks line is hung a little high, it's right next to the hot grill and there is an extra splash guard on the walk-way side that is not needed. The combination of these things makes hand washing cumbersome at this sink. I would like the splash guard on the right removed to make hand washing at this sink easier.
1.0
45.
Clean under equipment. Clean drains in the bar area. Thoroughly clean the dish washing area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The dish machine was not sanitizing. (The ECOLAB man came out and it is sanitizing now.) The bar guns needed cleaning. (They are being cleaned.) The lemon wedgier has some build-up on the part that pushes the lemon. (It is being cleaned.)
1.5
16.
The soup with zucchini was only 130F, in the hot holding cabinet. Hold the soup at 135 degrees or hotter. (The soup was reheated.)
2.0
36.
(1)Get rid of the broken cold-pan that lemons are store in today. (2)There is a double deck steamer, the shelf is up side down. Also the bolts should be proper length with acorn nuts on the steamer. The rubber part of the wheel has deteriorated on the steamer unit.(3)Avoid using hex head screws and bolts in the kitchen. Use hardware that has truss heads or round heads so equipment is smooth and easily cleanable. There are self tapping hex head screws on the bump bars and on some of the ticket holders. (4)Resurface the cutting boards or use some thing like Block Whitener to get them white again. (5)Replace the hole covers under microwave shelfs. (6)There are several areas of rough welds on the stainless steel. (7)
0.5
49.
Documentation of approved training - 2 point credit awarded.
AT INSPECTION BEGINING EMPLOYEE BEVERAGE SETTING WITH LINE PLATE STORAGE AND LINE HANDSINK AREA; STROE EMLOYEE BEVERAGES BELOW FOOD & FOOD PREP SURFACES, AWAY FROM HANDSINK AREAS WITH A LID AND CONSUME IN A SANITARY MANNER, IF NO STRAW IS USED HANDS MUST BE WASHED AFTER CONSUMING BEVERAGE
3.0
11.
TOO MANY PLATES AND FOOD BINS & LIDS WITH FOOD AND LABLE RESIDUE STILL PRESENT, THOROUGHLY CLEAN & SANITIZE; THOSE SOILED DISHES FOUND PULLED TO DISH AREA; RECOMMENDING PULL ALL PANS, UTENSILS, GLASSES AND THOROUGHLY CLEAN ICE MACHINE INTERIOR ALSO; RECHECK ON FRIDAY JAN 07, 2011
3.0
34.
STILL SOME AIR DRYING ISSUES WITH PLATES, STAINLESS STEEL AND LEXAN UNITS, ALLOW MORE AIR DRY TIME PRIOR TO STACKING; DO NOT ALLOW FOOD TO BUILD UP ON "CLEAN" SIDE OF DRAIN BOARD WHILE CLEANED AND SANITIZED PLATES ETC ARE PLACED TO DRY, KEEP THAT LOCATION CLEAN
1.0
35.
PROTECT ALL SINGLE SERVICE FOOD CONTACT SURFACES BY KEEPING THAT SURFACE FACE DOWN OR COVERED (STACK OF LIDS)
0.0
36.
SEVERAL STAINLESS/ALUMINUM PANS CRACKED,CUTTING BOARDS PEELING - REPLACE FOR EASE OF CLEANING, SAME WITH SOME LEXAN PANS AND LIDS; REPLACE REMAINING RUSTING LIQUOR RACK WHEELS IN LIQUOR ROOM
1.0
39.
BLACK & DECK FOOD PROCESSOR AND OSTER CHOPPER/MINCER NOT NSF, REMOVE THESE ITEMS RATED FOR HOME USE ONLY BEARING NO NSF OR THIRD PARTY APPROVAL FOR RESTAURANT SERVICE & REPLACE WITH APPROVED RESTARUANT GRADE EQUIPMENT
UNCOVERED BEVERAGE GLASS AND COVERED STYROFOAM CUP ATOP FOOD PREP COUNTER DISPOSED OF, STORE EMPLOYEE BEVERAGES BELOW FOOD SURFACES AND CONSUME IN A SANITARY MANNER
1.5
11.
TOO MANY RAMIKINS, PLATES AND FOOD BINS WITH FOOD AND LABLE RESIDUE STILL PRESENT, THOROUGHLY CLEAN & SANITIZE; DISHES PULLED TO DISH AREA; DUMP AND CLEAN STEAMER INTERIORS,BAR BLENDERS BLADES, MIXER SPINDLES, GASKETS, LIDS ETC WITH RESIDUE, UNITS HAD OFF ODOR TO THEM ALSO; RECOMMENDING PULL ALL PANS, UTENSILS, GLASSES AND THOROUGHLY CLEAN RECHECK ON MONDAY 25 OCT
3.0
34.
STILL SOME AIR DRYING ISSUES WITH BOWLS, RAMIKINS ETC, ALLOW MORE AIR DRY TIME PRIOR TO STACKING
0.5
36.
SEVERAL STAINLESS/ALUMINUM PANS CRACKED, REPLACE FOR EASE OF CLEANING, SAME WITH SOME LEXAN PANS AND LIDS; DESSERT FRIG LOOKS TO BE IN NEED OF REPLACEMENT...WATER APPEARS TO HAVE COMPROMISED INTERIOR LINER, ROLL TOP LID IS CRACKED ON ALL FOUR CORNERS
0.5
40.
CLEAN SHELF UNDERSIDES, ICE BIN LID EXTERIOR, DISH SPRAY WAND, COOKLINE UNITS, BAR THREE COMP SINK BINS
0.5
44.
CLEAN TRASH CAN EXTERIORS
1.0
46.
CLEAN HOOD MAKE UP AREAS, WALLS, VENTS, CEILING GRATES; REMOVE MOLDED/MILDEWED CEILING PANEL NEAR STEAMER AREA, ARREST MOLD/MILDEW
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
CONTINUE WITH TRANSITIONAL DUE COMPLETED DECEMBER 27, 2010
