Observation: Staff member not wearing hair covering during production tasks. CDI; Staff member grabbed air covering during inspection.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
47.
Observation: Cutting boards heavily scored on surfaces.
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
47.
Observation: Gasket on walk in poor repair. All equipment maintained clean and in good repair.
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
49.
Observation: The interior of the walk in refrigerator surfaces in and around meat hooks, overheads, inside panel of door and shelving accumulated with food debris. These areas shall be maintained free of buildup.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-501.12; Core; Large white cutting board with deep scratches on the surface. 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. CDI: PIC stated that cutting boards are replaced every 6 months and will be replaced soon.
3-302.11; Priority; Raw ground beef stored over whole beef inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods based on final-cook temperature. CDI: Items rearranged.
1.5
28.
7-201.11; Priority; Glass cleaner canister stored above raw chicken in prep. Toxic materials shall be stored so they cannot contaminate food. CDI: Items moved during inspection.
1.0
47.
4-501.12; Core; Cutting boards with deep scoring on the food-contact surfaces. Surfaces such as cutting boards shall be resurfaced if they can no longer be effectively cleaned and sanitized.
7-102.11; Priority Foundation; Unmarked spray bottle containing chemical disinfectant inside kitchen area. Working containers containing poisonous or toxic materials shall be identified with the common name of the material.
1.0
47.
4-501.12; Core; Cutting boards with deep scoring on the food-contact surfaces. Surfaces such as cutting boards shall be resurfaced if they can no longer be effectively cleaned and sanitized.
3-305.11; Core; Several boxes of raw chicken stored on the floor inside walk-in cooler, container of humus stored on the floor inside grocery walk-in cooler. Containers of food ingredients stored on the floor in dry storage area. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
1.0
49.
4-601.11(B) and (C); Core; Dust build-up on fan guards inside walk-in cooler units, and residue noted on shelving racks. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris. Repeat Violation.
0.5
56.
6-303.11; Core; EHS observed very dim lighting inside produce/bread walk-in cooler. EHS had to use flashlight to see shelving units in back portion of cooler. There shall be at least 10 food candles of light inside walk-in refrigeration units. No points deducted. Consider incorporating more light for better visibility.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/2021. This is the first inspection since adoption of the food code; 0 points taken. EHS emailed a copy of a written plan to the PIC along with a reference poster. Please keep the full plan onsite to be in compliance with this requirement during the next inspection. Points may be taken if the facility does not have this plan or a comparable plan available onsite during the next inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Small grinder observed with residue inside grinding compartment. Food-contact surfaces shall be maintained clean. PIC stated that this grinder is no longer used; larger grinder in a nearby table. Larger grinder observed clean. CDI-Small grinder was removed.
1.5
47.
4-501.11; Core; 0 points; Gasket of walk-in cooler is torn and damaged. Equipment shall be maintained in good repair. Replace gasket.
0.0
49.
4-602.13; Core; Wrap machine and fan unit in the walk-in cooler have accumulation of residue. Equipment shall be maintained clean. Please clean these areas frequently.
0.5
General Comments
TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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: 06/11/2020
Contact plan review before opening opening a new restaurant next door 919-856-7400. *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: 02/16/2020
*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: 03/29/2019
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. Follow-Up: 08/12/2018
A walk-in cooler has been added outside on the back dock but it was not in use during the inspection. According to the owner, the cooler is primarily going to be for stock deliveries for the grocery store, but also possibly the restaurant and meat market. Owner stated that it will not be used for any prepared foods. EHS spoke with EHS Sancha with Plan Review during inspection, she wants to review this addition. Until approval is granted, do not use the outside walk-in cooler. Follow-Up: 08/26/2016
