2-102.12 (A); Core; No present employee was able to present valid food protection manager certification during the inspection. At least one employee with food protection manager certification from an ANSI approved program shall be present at all times of food service operations.
1.0
10.
5-205.11; Priority Foundation; Observed ice dumped inside of a handwashing sink during the inspection. A handwashing sink may be used for no purposes other than handwashing. CDI- Employees were educated during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous food items in the first prep cooler were over 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Multiple containers of cut tomatoes above 45F were voluntarily discarded. Other food was taken to cool down before a 4 hour period elapsed. PIC is not storing potentially hazardous food in this cooler until it is adjusted/repaired.
1.5
37.
3-302.12; Core; Container of white food ingredients was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
38.
6-501.111; Core; A few live flies were found in the kitchen area during the inspection. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warmer months.
0.0
41.
3-304.14; Core; Wet wiping cloth was found being stored outside of sanitizer during the inspection. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Repeat; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent contamination. Full points may be taken if this item is repeated again.
0.5
51.
5-205.15; Core; Repeat; The drain plate in the sanitizer basin in the 3 compartment sink has been replaced but is still dripping water under the sink. Establishment has filled the drain hole with plastic bags to keep sanitizer inside of the basin. Plumbing systems shall be maintained in a state of good repair. No points taken due to attempt at improvement made.
4-601.11 (A); Priority Foundation; Knife and can opener being stored as clean had residue/debris remaining on them. Food contact surfaces of equipment shall be kept clean to sight and touch. CDI- Items were taken back to the dishwashing area to be cleaned as needed.
1.5
39.
3-305.11; Core; Box of food was on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor in order to prevent potential contamination.
0.0
43.
3-304.12; Core; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent contamination.
0.5
47.
4-501.11; Core; Repeat; Some prep bottom coolers have torn gaskets. Shelving is peeling/flaking where clean dishes are being stored. Equipment shall be maintained in a state of good repair.
0.5
51.
5-205.15; Core; The drain plate in the sanitizer basin in the 3 compartment sink is not functioning/present. Establishment has filled the drain hole with plastic bags to keep sanitizer inside of the basin. Plumbing systems shall be maintained in a state of good repair. Repair/replace this item.
0.0
55.
6-501.11; Core; Some areas of the floor have broken tiles and grouting is missing on several areas of the cook line floor. Physical facilities shall be maintained in a state of good repair.
3-302.11; Priority; Repeat; Raw shrimp outside of original packaging in freezer was found being stored above ready to eat food. In order to prevent cross contamination, ready to eat food shall be stored above raw animal food. CDI- Food was rearranged as needed. Full deductions may be taken if this item is repeated.
1.5
24.
3-501.19; Priority Foundation; Salsas were being stored on time as a public health control. These salsas had not time markings to indicate when the product must be discarded after a 4 hour period. Foods being held on TPHC shall be marked with the time to indicate when they shall be discarded. CDI- PIC opted out of TPHC and is moving forward with temperature control for sauces.
1.5
37.
3-302.12; Core; Large container of sugar was found with no label. Containers of food ingredients in working containers shall be labeled with their common name. CDI- Sugar was labeled.
0.0
40.
2-303.11; Core; Employee was observed preparing food items while wearing a watch. Employees shall not wear jewelry on their wrists or fingers (other than a plain wedding band) while preparing food.
0.0
43.
3-304.12; Core; Scoop handles were found directly touching food products in food/ice containers. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent contamination.
0.5
44.
4-903.11(A), (B) and (D); Core; Spoons were found in containers being stored with their food/mouth contact portions facing upwards. Utensils and equipment shall be protected/inverted to prevent contamination. In outside shed, boxes of drink glasses were being stored on the floor. Utensils and equipment shall be kept at least 6 inches above the floor.
0.0
47.
4-501.11; Core; Some prep bottom coolers have torn gaskets. Shelving is peeling/flaking where clean dishes are being stored. Some lights under the two grill hoods are not functioning. Equipment shall be maintained in a state of good repair.
2-102.12 (A); Core; No certified food protection manager was present during the inspection. At least one employee with food protection manager certification from an ANSI approved program shall be present at all times of food service operations.
1.0
5.
2-501.11; Priority Foundation; Facilities must have written procedures for employees to follow when responding to vomit and diarrheal events. A plan was emailed to PIC.
0.0
6.
2-401.11; Core; Employee beverages were found being stored directly above a food prep station. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of clean equipment or food.
0.0
15.
3-302.11; Priority; Raw chicken was found being stored directly above pork and beef in a low boy cooler. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
1.5
16.
4-501.114; Priority; Quat sanitizer was reading around 100ppm at the 3 compartment sink. Quat sanitizer used for food contact surfaces shall be maintained at 200-400ppm. CDI- Establishment switched to manually mixing chlorine sanitizer in the 3 compartment sink. Contact has been made to have the sanitizer line serviced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken, beef, salsa, and cut tomatoes were found being stored above 41F in cook line refrigeration. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Items noted were voluntarily discarded by PIC and food items were rearranged so that non-potentially hazardous food is held closest to the grill where food temperatures are rising above 41F, and potentially hazardous foods were placed in refrigerated areas holding at 41F or below. Full deductions may be taken if this item is repeated.
1.5
23.
3-501.17; Priority Foundation; One container of cooked chicken from multiple days ago was not date marked. After being cooked or prepared, ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded after a 7 day period. CDI- Container of chicken was dated.
0.0
41.
3-304.14; Core; Several wet wiping cloths were found being stored on prep surfaces throughout the kitchen. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. Use sanitizer buckets for this purpose.
0.5
42.
3-302.15; Core; Repeat; Stickers left on avocados inside cooler for serving. Raw fruits and vegetables shall be thoroughly washed to remove soil and other contaminants.
0.5
48.
4-302.14; Priority Foundation; PIC was unable to locate quat sanitizer test strips for the sanitizer being used at the 3 compartment sink. A testing device shall be provided for all sanitizers being used. VR- EHS returning on 7/14/23 to ensure test stirps have been provided.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fans have minor soil accumulation building and need to be cleaned. Non food contact surfaces shall be kept free of soil accumulation and other debris.
5-205.11; Priority Foundation; Observed wiping cloths drying on splash guard of handwashing sink, and an employee using the ware washing hand sink to rinse out sanitizer buckets. A handwashing sink may not be used for purposed other than handwashing. CDI: Wiping cloths removed during inspection and EHS addressed handwashing sink usage with PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Food items inside salsa/milk reach-in holding above 41F (see above chart). Ambient Air inside cooler 43F-45F. Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Cooler adjusted down, and ambient air temperature is falling.
1.5
42.
3-302.15; Core; Stickers left on avocados inside cooler for serving. Raw fruits and vegetables shall be thoroughly washed to remove soil and other contaminants.
0.0
44.
4-903.11(A), (B) and (D); Core; Water trapped between a few drying dishes on dish storage rack. Cleaned equipment and utensils shall be stored in a self-draining position.
0.0
45.
4-903.11(A) and (C); Core; Several single-use items stored on the floor inside outside shed. There is no room to walk inside the shed, so it is unknown what other restaurant items are stored inside. Cleaned equipment, utensils, linens, and single-use items shall be stored at least 6 inches above the floor. Please reorganize storage shed.
0.5
47.
4-501.11; Core; Gaskets on glass door reach-in unit are frayed and in need of replacement. Rust observed on shelving in ware washing storage. Equipment shall be maintained in a state of good repair.
0.5
47.
4-205.10; Core; Tortillas stored warm inside small household cooler that is not classified for thorough sanitization. Except for toasters, mixers microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturers intended use and certified for sanitation by an American National Standards Institute accredited certification program. PIC to replace cooler with equipment meeting the above-mentioned standards.
0.0
55.
6-501.12; Core; Several broken or cracked tiles scattered throughout kitchen area. Grout in tiling of mop sink basin is eroding away. Baseboard tiling is damaged near ware washing storage. Physical facilities shall be maintained in good repair.
4-602.11; Core; Minor black residue build-up inside ice machine basin. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food items inside prep cooler 1 and milk inside small salsa cooler holding above 41F. Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Food items put on ice to rapidly cool. Maintenace called to repair cooler units.
1.5
23.
3-501.18; Priority; Two large containers of salsa dated 11/18 held past their 7-day hold inside glass reach-in cooler. Food shall be discarded if it exceeds the appropriately marked time and date combination. CDI: Items discarded.
1.5
47.
4-202.11; Priority Foundation; A few pans/plastic multiuse containers with deep cracks or dents in the food contact surface. Multiuse food-contact surfaces shall be smooth, and free of breaks, cracks, dents or similar imperfections. CDI: Items discarded.
0.5
47.
4-501.11; Core; Torn/warped gaskets on reach-in cooler unit doors, and severely rusted shelving throughout facility kitchen. Equipment shall be maintained in a state of good repair.
0.0
48.
4-501.19; Priority Foundation; Several soiled dishes soaking in 3-compartment sink water at 87F. The temperature of the wash solution in a manual warewashing equipment shall be maintained at 110F. CDI: Hot water added.
0.5
49.
4-601.11(B) and (C); Core; Soiling build-up inside cooler units, on gaskets, and on exterior surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, and residue.
0.5
55.
6-501.11; Core; Core; Several broken or cracked tiles scattered throughout kitchen area. Grout in tiling of mop sink basin is eroding away. Physical facilities shall be maintained in good repair.
0.0
56.
6-501.110; Core; Employee water bottle stored on shelving above prep surfaces and prep coolers. Lockers or other suitable facilities shall be used for the storage of employee items.
5-205.11; Priority Foundation; Knife stored in handwashing sink basin in main kitchen grill station, several bottles stored inside only handwashing sink in bar area. Staff claimed to be using 3-compartment sink to wash hands when asked by EHS. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed. EHS provided handwashing sink usage guidance during inspection.
1.0
15.
3-302.11; Priority; Observed large container of raw chicken stored on top of a container of cut green peppers inside reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods. CDI: Chicken removed and stored appropriately.
1.5
16.
4-501.114; Priority; Chlorine sanitizer solution being used at 3-compartment sink was reading higher than 200ppm. A chemical sanitizer used in a manual or mechanical operation shall be used in accordance with the EPA registered use instructions and at the proper concentration. CDI: Sanitizer solution remade. Please test sanitizer solution to ensure it is between 50-200ppm prior to use.
1.5
16.
4-601.11 (A); Priority Foundation; Observed minor sticker residue on a few dishes stored as clean in dish drying area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes removed to be cleaned.
0.0
16.
4-602.11; Core; Observed black residue inside soda gun nozzles in bar area. Equipment such as beverage dispensing nozzles shall be frequently cleaned. Repeat Violation. Please have soda gun nozzles thoroughly cleaned.
0.0
28.
7-201.11; Priority; Bottle of liquid pepto-bismol stored inside glass reach-in cooler over several facility food items. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service articles. CDI: Item removed.
1.0
41.
3-304.14; Core; Wiping clothes stored in containers of chemical sanitizer reading above 200ppm. Wiping cloths shall be held between uses in a container of chemical sanitizer at the correct concentration. Please test sanitizer prior to distributing to ensure it is at the correct concentration.
0.0
47.
4-501.11; Core; Torn gaskets observed on small two door reach-in cooler units. Ice build-up observed behind condenser unit inside walk-in freezer and card board observed frozen to the tile flooring. Shelving is corroded in dish drying area. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Gaskets on cooling units throughout facility in need of cleaning. Cleaning needed on shelving inside walk-in cooler and smaller reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dirt and debris.
0.0
55.
6-501.11; Core; A few broken or cracked tiles scattered throughout kitchen area. Grout in tiling of mop sink basin is eroding away. Physical facilities shall be maintained in good repair. Repeat Violation.
0.0
56.
6-501.110; Core; Employee phone observed charging on reach-in cooler beside facility plates and equipment. Lockers or other suitable facilities shall be used for the storage of employee items.
4-602.11; Core; Black build-up in soda gun nozzles at bar area, black residue inside small soda machine ice bin. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be frequently cleaned.
1.5
35.
3-501.13 ; Priority Foundation; Observed raw whole fish thawing inside prep sink under running water at 92F. Fish at 72F. Time/Temperature control for safety foods shall be thawed under refrigeration, or completely submerged under running water that is 70 or below, for a period of time that does not allow the food to rise above 41F. CDI: Fish cooked immediately. EHS provided thawing guidance. Repeat.
1.0
55.
6-501.12; Core; Black growth on walls in dishwashing area. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; Several discarded large items and pieces of equipment stored in the woods of facility between dumpster enclosure and outside storage shed. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used, and litter shall be discarded. Have area cleaned and items disposed of.
0.0
55.
6-501.11; Core; A few broken or cracked tiles scattered throughout kitchen area. Physical facilities shall be maintained in good repair.
2-501.11; Priority Foundation; Facilities must have written procedures for employees to follow when responding to vomit and diarrheal events. A plan was emailed to PIC.
0.0
35.
3-501.13 ; Core; Shrimp was thawing under 74F running water, and ranged in temperature from 32-70F while thawing. TCS foods shall be thawed: under running water that is 70F or less; under refrigeration at 41F or lower; or in a microwave, if food is placed immediately into conventional cooking equipment after thawing. Food may not exceed 41F while thawing. CDI-Education on proper thawing given to PIC. PIC agrees to thaw foods under refrigeration moving forward. Shrimp was allowed to be cooked immediately.
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.
***Verification visit to be made on Wednesday, November 18, 2020 to evaluate completion of Items #23 and 49 on this report...Jose Hernandez, CFPM Exp. 7/23/2023...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient 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.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 11/08/2019
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Fulvia Molina Exp 8/13/23 Follow-Up: 12/20/2018
*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.
*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: 12/31/2017
*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: 07/03/2017
