2-401.11; Core; Several employee drinks without lids were found throughout the kitchen area. Employees may drink from covered beverage containers if the container is handled to prevent the contamination of the employee's hands, exposed food, clean equipment and other supplies. CDI- Drinks were voluntarily discarded.
0.0
10.
5-202.12; Core; The handwashing sink in the women's bathroom does not temp above 86F. Handwashing sinks shall provide tempered water at 100F or above. Adjust thermomstat at this handwashing sink.
0.0
10.
6-301.12; Priority Foundation; The paper towel dispenser at the handwashing sink in the waitstaff area did not have any papertowels. Handwashing sinks shall provide individual disposable towels or a hand drying device. CDI-Papertowels were added to the dispenser.
0.0
10.
6-301.11; Priority Foundation; The kitchen staff gets water from the handwashing sink by the range to aid in cooking. Handwashing sinks shall only be used for handwashing. CDI- Education.
1.0
15.
3-302.11; Priority; A container of cooked corn on the cob that was still in the husks were stored below a box of raw sausage and other raw pork items in the walk-in cooler. Food shall be stored according to final cook temperature and species to prevent cross-contamination. CDI- Employee noticed item upon entry into cooler so points were not increased.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of Windex was not labeled. Working containers storing chemicals/toxic materials that are taken from bulk supplies shall be labeled with the common name of the food. CDI- Spray bottle was labeled.
0.0
49.
4-601.11(B) and (C); Core; Cleaning is needed in one of the ovens at the range, inside reach in coolers, the stackable cooler/freezer and microwave. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-302.11; Priority; A box of raw bacon and a box of raw sausage found stored over a box of hamburger buns in the walk in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee rearranged the items.
1.5
23.
3-501.17; Priority Foundation; Several items in the walk in cooler found without date mark. Employee stated the items were from several days prior, including potatoes and soup. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. CDI: Employee voluntarily discarded the items or dated items with known dates.
1.5
47.
4-501.11; Core; Water found pooling at the bottom of the prep cooler. Equipment shall be maintained in good repair. PIC stated that the parts have already been ordered.
0.0
49.
4-601.11(B) and (C); Core; Some cleaning needed in/on some equipment, including inside and outside reach in coolers and on the gaskets of coolers. Cabinets behind counter also need cleaning. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
3-301.11; Priority; Employee observed cutting and placing a croissant in a box with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI: PIC voluntarily discarded the croissant and grabbed another with gloves.
2.0
16.
4-601.11 (A); Priority Foundation; Several dishes found stored as clean with food debris or a greasy film remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were sent back to be rewashed.
1.5
49.
4-601.11(B) and (C); Core; Some cleaning needed in/on some equipment, including inside and outside reach in coolers and on the gaskets of coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
55.
6-501.12; Core; Floor of the walk in cooler found with some food debris. Physical facilities shall be maitnained clean. Increase cleaning frequency.
3-302.11; Priority; In the walk in cooler, raw lamb found stored over a box of raw fish and cooked ground beef was stored under raw fish. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Food was rearranged by cook temperature.
1.5
16.
4-601.11 (A); Priority Foundation; Several food contact utensils/dishes found stored clean with food or sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
49.
4-601.11(B) and (C); Core; Bottoms and sides of several coolers and the sides of other pieces of equipment, and front of cabinets near the register found with food debris and build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
56.
6-403.11; Core; Two employee drinks found stored on prep surfaces. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI: Drinks were moved.
4-601.11 (A); Priority Foundation; The blade of the can-opener had a buildup of debris/paper. The-food contact surfaces of equipment shall be clean to sight and touch. CDI - Can-opener blade was sent through the dishmachine.
0.0
23.
3-501.18; Priority; A container of pasta-salad and portioned containers of coleslaw were being stored in the 3 door cooler for more than 7 days. TCS foods shall be discarded if they exceed the temperature and time combination of being held at 41F or below for more than 7 days and not frozen. CDI - Foods were voluntarily discarded.
1.5
41.
3-304.14; Core; Wet wiping cloths were stored on countertops/food prep areas. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure damp/wet wiping cloths are stored in sanitizer or put in dirty linens area.
0.5
42.
3-302.15; Core; A cut avocado and other avocadoes in the top section of the prep cooler had stickers on them. Stickers shall be removed prior to washing fruits/vegetables so that the sticker does not become a source of contamination once the fruit/vegetable is cut, added to other ingredients or consumed in its ready to eat form. Remove stickers before washing fruits/vegetables.
0.5
43.
3-304.12; Core; A portion cup was stored in the container of walnuts. Utensils being stored in foods shall be stored with the handle above the food. CDI-Food was voluntairly discarded.
0.0
49.
4-601.11(B) and (C); Core; The side of the beverage dispensing machine in the kitchen has a buildup of dust on the venting area; the tabletop microwave in the waitstaff area has a buildup of food debris on all four walls; some of the coolers need wiping down on the inside; there is oil running down the front side of the hood and the shelving at the serving line needs wiping down. Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent the buildup of soil residues.
1.0
55.
6-501.12; Core; The floors throughout the kitchen need sweeping/mopping due to food debris, especially in the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
6-301.11; Priority Foundation; The handwashing sink by the juice machine did not have any soap. Handwashing sinks shall be supplied with soap. CDI - Soap was put in the dispenser.
1.0
10.
5-202.12; Core; The hot water at the handwashing sink in the women's restroom does not temp above 62F. Handwashing sinks shall provide hot water at 100F or above. Adjust water temperature at this sink.
0.0
10.
6-301.14; Core; The handwashing sink by the juice machine did not have a handwashing sign. A sign or poster reminding employees to wash their hands shall be at all handwashing sinks used by food employees. CDI - Handwashing signs put at sink.
0.0
15.
3-302.11; Priority; Portioned raw wings were stored above commercially package raw pork tenderloin in the walk-in freezer. Raw animal foods shall be stored according to final cook temperature to prevent cross contamination. CDI - The chicken was moved to the bottom shelf.
1.5
44.
4-903.11(A), (B) and (D); Core; Plates are stored above the push thru; bowls on the shelf above the three-door cooler; and plates on the conveyer toaster with their food contact surface exposed. Utensils shall be covered or inverted. CDI - Some items were inverted.
0.5
45.
4-903.11(A) and (C); Core; A box of hinged foam trays were stored on the floor. Single service/use items shall be stored at least six inches above the floor. Store boxes of single service/use items on shelving.
0.0
49.
4-601.11(B) and (C); Core; The vents in the hood are dripping oil; the insides of the stackable freezer/cooler, the bottom of the tall beverage cooler the counter cooler that is out of use need cleaning on the insides/bottom; and the inside of the ovens. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis - full points not taken due to some improvement noted.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-401.11; Core; Closed employee beverages were stored next to exposed food on the prep table and an employee was drinking from a cup of coffee without a lid. Employees may drink from closed beverage containers if the containers are handled to prevent the contamination of exposed food, clean equipment... etc. CDI - Beverages were relocated and a lid was added to the cup.
1.0
44.
4-903.11(A), (B) and (D); Core; Small saucers stored in the bar area on top of the microwave are being stored with their food contact surface exposed. Utensils shall be stored covered or inverted. Cover or invert plates.
0.5
49.
4-601.11(B) and (C); Core; The outside of the waffle iron needs cleaning; the dry goods shelving in the storage room has breading/flours on it; there is blackberry syrup/juice on some of the shelving in the walk in cooler; the counter cooler stored near the office that is not in use as well as the wine/beverage cooler in the bar area that is not in use needs cleaning on the inside; the hood and vents need cleaning (scheduled to be clean on 9.3.22). Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.115; Core; There is a flat screen tv, furniture, a washing machine, a water heater in the recycling section of the dumpster. Storage areas as well as dumpster areas shall be maintained free of unnecessary items. PIC states that there have been several people moving in/out during the week. Have these items removed.
0.5
55.
6-501.12; Core; There is blackberry juice/syrup on the floor of the walk in cooler and a slight amount of food debris on the floor of the dry goods storage room. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-401.11; Core; Employee beverages without lids were food by exposed food in the kitchen area and by clean, unwrapped single use articles by the beverage dispensing machine in the serving area. Employees may drink from closed beverage containers if the container is handles to prevent the contamination of exposed food, clean equipment...and unwrapped single service/use articles. CDI - Beverages were voluntarily discarded.
0.5
10.
5-202.12; Core; The handwashing sink in the women's bathroom does not temp above 79F. Handwashing sinks shall provide tempered water at 100F or above. Adjust water temperature at this sink.
0.0
16.
4-501.114; Priority; The chlorine based sanitizer at the dishmachine tested at 0 ppm. Chlorine based sanitizer shall maintain a chlorine concentration of 50-200ppm. CDI - Water was dumped and machine was primed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chunks of cantaloupe and honey dew sitting on the counter temped at 60F and containers of foods such as sausage and diced tomatoes temped at 60F and 66F respectively that were sitting on top of containers with lids in the top section of the fliptop cooler. TCS foods being held cold shall be maintained at 41F or below. CDI - TILT paperwork completed and remaining tcs foods to be discarded at the end of the 4 hour period.
1.5
23.
3-501.17; Roast beef and ham in the walk in cooler as well as cantaloupe and honeydew melon chunks in the 3 door cooler and an open pack of tuna in the bottom on the fliptop cooler did not have dates. TCS foods shall be dated when they seal is broken on the package or when they are prepared and will not be used within 24 hours. CDI - Dates added to foods.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of Windex was not labeled. Working containers storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Bottle labeled.
1.0
42.
3-302.15; Core; A cut avocado in the prep cooler had sticker on it - no stickers were on the apples in the grab and go service area. Stickers shall be removed prior to washing fruits and vegetables so that the sticker does not become a source of contamination once the fruit/vegetable is cut, added to other ingredients or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
0.5
44.
4-903.11(A), (B) and (D); Core; Silverware stored and separated in metal containers on the prep table by the fliptop cooler had handles going in both directions. Silverware shall be covered or inverted. Ensure handles are going in the same direction in silverware storage bins.
0.5
45.
4-903.11(A) and (C); Core; Coffee filters were stored on a shelf uncovered and unwrapped. Single service/use items shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Keep coffee filters in their packaging on store in a container with a removable lid.
0.0
49.
4-601.11(B) and (C); Core; Cleaning is needed in the kitchen area - the paper towel dispensers need wiping down, the 3 compartment sink area needs cleaning; inside the microwave that is in use needs wiping down and the insides of the black grab and go counter cooler and other reach in coolers need wiping down. The refrigeration equipment that is no longer in use in the kitchen area has a build up debris in the insides. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more freuqent basis.
0.5
51.
5-205.15; Core; The knob on the cold water side of the faucet of the handwashing sink by the range is stripped so the water is being turned off and on at the valves. All plumbing systems shall be maintained in good repair. PIC and staff state a work order has been submitted for sink.
0.0
54.
5-501.115; Core; A appliance that is no longer being used and other bagged items are stored in the dumpster area. Storage areas and areas for dumpsters shall be maintained free of unnecessary items. Remove bags and appliance from this area.
0.0
General Comments
Signatures lost when inspection remained in draft too long.
3-302.11; Priority Foundation; A portioned resealable bag of raw shrimp was stored above and beside frozen vegetables and ready to eat foods in the walk in freezer. Frozen, commercially processed and packaged foods may be stored with or above frozen commercially processed and packaged ready to eat foods as long as the seals have not been broken. CDI - Portioned, raw shrimp were moved to the bottom shelf.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Butter (45F) and cream cheese (47F) in the grab and go cooler temped above 41F. Time/temperature controlled foods being held cold shall be maintained at 41F or less. CDI - Staff stated that butter and cream cheese sit on tables and are removed and put in cooler once done, they will now only be available upon request. Butter and cream cheese voluntarily discarded.
1.5
37.
3-302.12; Core; A resealable bag and shaker of cinnamon were not labeled. Food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers, baggies, shakers and squeeze bottles.
0.0
42.
3-302.15; Core; A cut avocado in the prep cooler had a sticker on it and stickers were on the apples in the grab and go cooler. Sticker shall be removed prior to washing fruits/vegetables so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients or consumed in its ready to eat form. Remove stickers prior to washing fruits and vegetables.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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
2-501.11; Priority Foundation; A procedure for cleaning up vomit and diarrhea was not readily available, but probably maintained on site. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site.
0.0
10.
5-205.11; Priority Foundation; A tray or covered eating utensils was sitting on top of the handwashing sink. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. CDI - Tray was removed.
1.0
24.
3-501.19; Priority Foundation; The butter and cream cheese containers did not have a discard time on them. Foods being held on time in lieu of temperature shall clearly identify the four hour limit in which foods have been removed from temperature control. CDI - Foods were discarded.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were sitting on countertop in the bar area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths removed.
0.5
56.
6-403.11; Core; Unopened canned beverages belonging to an employee were stored on the top shelf above food in the walk in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - Employee drinks moved to the bottom shelf.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
*Continue to review the proposed food code changes and allergen information.
***PIC will meet with inspectors at 4pm today to review and sign off on inspection report due to having to assist with serving lunch when inspection report was completed.***
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 report sent to PIC via email, and EHS verified it was received before leaving establishment...Name change but no ownership change.
*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.
