4-501.114; Priority; Dishwashing machine chlorine sanitizer was at 0ppm while being used. Chlorine sanitizer shall be used at 50-200ppm. CDI- Dishwashing machine was primed by PIC and reached over 50ppm. Dishes were re-washed from today. Ensure dishwashing machine is primed and tested before use.
1.5
39.
3-305.11; Core; Food containers were being stored in the reach-in freezer with no covers. Some ice sickles above them. Food shall stored in a clean, dry area where they are protected from potential contamination. Cover these food items for protection.
0.0
42.
3-302.15; Core; Avocados that PIC stated were washed still had stickers remaining on them. Fruits and vegetables shall be washed before being used. Remove stickers before washing process.
0.5
43.
3-304.12; Core; Multiple utensils with no handle or handle touching food were being stored in food containers. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.5
48.
4-302.14; Priority Foundation; The test strips being used by employees for the dishwashing machine had no color chart (chart was worn off). Testing device that can accurately interpret the concentration of sanitizer shall be provided. VR- EHS returning on 8/19 to ensure test strips with a color chart has been provided.
0.0
55.
6-501.11; Core; Some areas of kitchen floor have low/missing grout. PHYSICAL FACILITIES shall be maintained in good repair. Replace grout as needed.
4-601.11 (A); Priority Foundation; A few clean sauce bottles with labels left on them. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: stickers removed. Half points taken due to overall improvement.
1.5
48.
4-302.14; Priority Foundation; facility does not have chlorine sanitizer test strips To go with their chlorine dish machine.
5-205.11; Priority Foundation; Coffee machine pieces stored inside service line hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed.
1.0
16.
4-601.11 (A); Priority Foundation; Several clean sauce bottles with labels left on them and stored inside a large container full of food debris. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Dished and container moved to be cleaned.
1.5
47.
4-501.11; Core; Gaskets torn on several reach-in cooler doors and on walk-in cooler door. Equipment shall be maintained in a state of good repair.
7-102.11; Priority Foundation; Spray bottle of chemical cleaner without an identifying label. Working containers used for storing toxic materials shall be labeled. CDI: Label added.
2-301.14; Priority; Observed employee move from raw to ready-to-eat without washing their hands between glove changes. Hands shall be washed when switching from raw food to ready-to-eat food and before donning gloves when working with food. CDI: EHS brought handwashing to the attention of the PIC and handwashing training will be revisited.
2.0
16.
4-601.11 (A); Priority Foundation; Cloudy residue and labeling stickers left on a few dishes/sauce bottles stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items taken to be cleaned during inspection.
1.5
41.
3-304.14; Core; Damp wiping cloth stored on back prep counter. Cloths in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
47.
4-501.11; Core; Soda fountain grate severely rusted and gasket torn on reach-in cooler door. Equipment shall be maintained in a state of good repair.
0.0
54.
5-501.114; Core; Shared facility dumpster is missing a drain plug. Drains in receptacles shall have drain plugs in place. CDI: Facility manager will be contacted to have plug replaced.
4-601.11 (A); Priority Foundation; Sticker residue observed on a few dishes stored as clean. Equipment food contact surfaces shall be clean to the sight and touch. CDI: Stickers removed during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk holding inside service station reach-in at 50F, ambient air in the bottom of the cooler reaching 45F. TCS foods shall be maintained at 41F or below. CDI: Items rearranged in cooler for better air flow. Large sheet trays of preprepared salads are stored right below the fan and blocking circulation.
1.5
23.
3-501.17; Priority Foundation; Three large containers of cooked chicken from the previous day without date markings on them. TCS foods 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: Date markings applied during inspection.
1.5
41.
3-304.14; Core; One damp wiping cloth stored on grill prep surface. Cloths in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
54.
5-501.114; Core; Shared facility dumpster is missing a drain plug. Drains in receptacles shall have drain plugs in place.
0.0
55.
6-501.12; Core; Walls in dish area are in need of cleaning. Physical facilities shall be cleaned as often as necessary.
4-602.11; Core; Black microbial build-up observed inside ice machine basin and ice guard. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
1.5
28.
7-102.11; Priority Foundation; Several unlabeled bottles of chemical cleaners/sanitizer. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI: Labels added during inspection.
1.0
41.
3-304.14; Core; Damp wiping cloths stored on flip top cooler cutting board surface. Cloths in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
47.
4-501.11; Core; Torn gaskets observed on walk-in cooler door and pizza prep cooler. Equipment shall be maintained in a state of good repair. Repeat Violation. Gaskets have been ordered and are awaiting arrival.
0.0
56.
6-501.110; Core; Employee phones and keys stored on top of flip top cooler inside kitchen. Suitable facilities shall be used for the storage of employee items.
4-602.11; Core; Residue build-up inside soda gun nozzles in bar area. Equipment such as beverage dispensing nozzles shall be frequently cleaned.
0.0
18.
3-401.14; Priority Foundation; Facility is not keeping up with required cooling logs as part of their par-cooking procedures for their chicken wings. Raw animal foods that are cooked using a non-continuous cooking process shall be cooled according to the time and temperature parameters specified and have maintained written procedures. Repeat Violation. Verification Required: EHS will return to verify that cooling logs are being maintained.
3.0
28.
7-201.11; Priority; Sink & Surface sanitizer bucket stored on lower prep shelf with dry storage items. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-use items. CDI: Bucket removed.
1.0
39.
3-303.12; Core; Eggs stored in a container of water at salad prep cooler. Only whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes and tofu may be immersed in ice or water.
0.0
47.
4-501.11; Core; Torn gasket on pizza prep cooler. Badly damaged handle and metal surface of single door freezer. Rust accumulation noted on soda machine drainage grates. Equipment shall be maintained in a state of good repair. Repeat Violation.
0.0
General Comments
EHS will return in 10 days on July 18th, 2022 to verify cooling logs are being completed as required under par-cooking procedures. Follow-Up: 07/18/2022
5-205.11; Priority Foundation; Drink pitcher stored inside handwashing sink. Handwashing sink may not be used for purposes other than handwashing. CDI: Item removed.
1.0
10.
6-301.11; Priority Foundation; Soap unavailable at bar handwashing station. Each handwashing sink shall be provided with a supply of soap. CDI: Batteries in electric dispenser replaced.
0.0
18.
3-401.14; Priority Foundation; Facility is not keeping up with required cooling logs as part of their par-cooking procedures for their chicken wings. Raw animal foods that are cooked using a non-continuous cooking process shall be cooled according to the time and temperature parameters specified and have maintained written procedures. Verification Required. EHS will return to verify that cooling logs are being maintained.
1.5
43.
3-304.12; Core; Several in-use tongs hanging from oven handle & exposed to contamination. Utensils shall be stored in a clean, protected location. Repeat. EHS suggests storing tongs in clean pans under grill station.
0.5
47.
4-501.11; Core; Torn gasket on pizza prep cooler. Badly damaged handle and metal surface of single door freezer. Equipment shall be maintained in a state of good repair. PIC has placed a work order to have unit repaired prior to inspection.
0.0
56.
6-403.11; Core; Employee food stored directly on top of food inside flip top pizza cooler. Designated areas for employees to eat and drink shall be located so that food, equipment, linens, and single-use articles are protected from contamination. CDI: Item removed.
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 Follow-Up: 04/21/2022
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. | PIC: No points deducted. Information sent to PIC during inspection.
0.0
41.
3-304.14; Core; Observed wiping clothes stored in two buckets of sink & surface sanitizer that was not reaching the required amount of 272 ppml - 700 ppml | Cloths in-use must be held between uses in a chemical sanitizer solution at the proper concentration | PIC to make sure sanitizing buckets are at proper concentration
0.5
43.
3-304.12; Core; Observed several in-use tongs hanging off the oven handle potentially exposed to contamination, directly in path of cold drawer underneath | Utensils shall be stored on a clean portion of food preparation table or cooking equipment | PIC to find a better place to store in-use utensils
0.0
47.
4-501.11; Core; Observed significant rust accumulation on both soda machine drainage grates and on a rolling metal food cart. The soap dispenser on first hand sink inside main kitchen area has a broken dispenser handle | Equipment shall be maintained in a state of good repair | PIC to replace above mentioned items or use a barrier on cart top to protect food surfaces from rust
0.5
49.
4-601.11(B) and (C); Core; Observed a build-up of drink residue inside the bottom of the liquor bottle holders in bar area | Nonfood contact surfaces of equipment shall be kept free of an accumulation of food residue and debris | PIC to thoroughly clean above mentioned items
0.5
General Comments
Inspection lead by Peri Wall.
Inspection sent to: richkonarski@gmail.com
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
*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: 07/25/2020
*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.
*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.
*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.
*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.
EHS provided TPHC for pizzas and batter.*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 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. Inspector will return 6-14-17 to verify completion of written procedures for non-continuous cooking of chicken wings. Follow all requirements of 3-401.14 in the NC Food Code.
Verification visit to be made on Feb. 8, 2016 to evaluate completion of Item #8 on this report...DISCUSSION ABOUT PAR-COOKED CHICKEN WINGS: A written procedure is in place. However, must include information about where par-cooked chicken wings are stored to prevent cross contamination, labeling par-cooked chicken wings as being par-cooked and the final cook temperature upon final cooking. Follow procedures in NC Food Code Manual, Section 3-401.14 (non-continuous cooking of raw animal foods)...ALL YOU CAN EAT BUFFET: PIC stated that several plates are given to customers at tables for return trips to buffet and reminded by servers to use a clean plate with each trip. Follow-Up: 02/08/2016
SALMON THAT IS RECEIVED VACUUM PACKAGED: Follow instructions on box that states that packaging of vacuum packaged salmon must be removed before thawing in refrigerator or at least cut holes in packaging to allow air to enter packages while thawing.
Do not use small plastic cups for dispensing hot sauce. Must use a spoon or scoop with handle. Do not allow handle of scoops to contact the flour in the flour bin.
0.5
43.
Provide handwash sign in women's toilet facility.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store containers of cooked chicken in direct contact with other cooked chicken and do not store contains in direct contact with salads in reach-in prep refrigerator. Provide approved liners such as plastic, foil or parchment paper between the container and prepped food. When in storage all foods shall be covered if located below slatted shelves. Cooked pizza dough had no cover. Containers were removed and parchment paper was place between food and containers. Cooked pizza dough was discarded.
1.5
11.
Provide a spray or wipe-on sanitizer at 200ppm - 400ppm of quat sanitizer. Fresh sanitizer was made. When washing utensils remove all adhesive materials. Items were removed to be re-washed.
1.5
33.
Do not store knives between equipment. Must store on clean sanitized surface.
0.5
39.
Melted plastic pans are not approved to be used as food contact surfaces.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean inside ice machine. Do not wipe knife used for cutting foods with unclean wiping cloth. Use clean sanitized towel and change sanitize towel every hour. Clean soda fountain holders. Remove stains on cutting board.
1.5
17.
Maintain eggs and tomatoes at 45F or below. Manager discarded foods.
2.0
33.
Do not allow handle to contact sugar. Store scoops in the food product with the handle extending out of the food.
0.5
36.
Remove deep scratches on cutting board.
0.0
40.
Clean door of walk-in freezer.
0.5
45.
Clean walls in kitchen. Remove tomato sauce on wall. Clean floors and partial wall behind legs of waitress service counter. Clean floor in walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store personal drinks above food or food prep surfaces. Personal drinks shall have a lid and straw.
1.5
10.
Do not place pan on top of cooked chicken without an approved liner. Use scoops with handles to dispense food and do not allow handles of scoops to contact food product. Do not store boxes of pork on the floor in the walk-in cooler.
1.5
11.
Remove stickers from pans.
0.0
17.
Maintain chicken at 45F or below. Observed two pans of cooked chicken at 50 - 55F. Do not leave chicken out on counters at room temperatures unless processing the chicken.
0.0
19.
Label bottles of sanitizers.
0.0
26.
Label dry food containers.
0.0
30.
Do not store clean linens on the floor in the walk-in cooler.
0.0
34.
Air dry pans before stacking.
0.5
38.
Provide chlorine test strips for dishmachine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
2.
Do not store personal drinks above food or food prep surfaces. Personal drinks shall have a lid and straw.
1.5
10.
Do not place pan on top of cooked chicken without an approved liner. Use scoops with handles to dispense food and do not allow handles of scoops to contact food product. Do not store boxes of pork on the floor in the walk-in cooler.
1.5
11.
Remove stickers from pans.
0.0
17.
Maintain chicken at 45F or below. Observed two pans of cooked chicken at 50 - 55F. Do not leave chicken out on counters at room temperatures unless processing the chicken.
0.0
19.
Label bottles of sanitizers.
0.0
26.
Label dry food containers.
0.0
30.
Do not store clean linens on the floor in the walk-in cooler.
0.0
34.
Air dry pans before stacking.
0.5
38.
Provide chlorine test strips for dishmachine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
