4-501.114; Priority - Multi-quaternary ammonium sanitizer (QA) used at 3-comp sink was less than 150 ppm in sanitizing sink that was used to sanitize several utensils during inspection (sanitizer concentrate was not dispensing properly with water)...Quaternary ammonium sanitizer (QA) solution shall be 150-400 ppm for type of QA used...CDI by using chlorine bleach in sanitizing sink at proper concentration and re-sanitizing utensils.
1.5
16.
4-601.11 (A); Priority Foundation - Many stacked food containers stored as clean had large accumulation of old tape and sticky residues on exteriors (exterior sticky residues can stick to interiors of food containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers with tape/residues at 3-comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.
1.5
36.
4-204-112; Core - Accurate thermometers were missing in a few refrigerators (one had a thermometer that had broken mercury column)...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior display...Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature shall be 41F or less.
0.5
36.
4-203.11; Priority Foundation - One metal stemmed dial top food thermometer was accurate to plus or minus 5 degrees and started at 50F (cannot check cold temperatures)...Food metal stemmed thermometers shall be accurate to plus or minus 2 degrees F...CDI by discarding this thermometer. Another accurate thermometer was available for use.
0.0
38.
6-501.111; Core - A few live house flies were in kitchen, and upon entering kitchen for inspection, exterior door to kitchen was wide open...The premises shall be maintained free of insects and rodents using methods approved for food service establishments...Keep back exterior door closed when not in use, and rid establishment of flies.
0.0
39.
3-303.12; Core - Raw shrimp was stored in water from melted ice...Except for whole, raw fruits or vegetables, unpackaged food shall not be stored in direct contact with undrained ice...When ice is added to shrimp, continually drain water from melted ice.
0.0
43.
3-304.12; Core - Several dispensing utensils, spoons and tongs were stored in water at 106F. Handle of scoop inside container of dry food was touching food...During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on clean, dry surface OR in hot water at 135F or above OR in food with handles extending out of food...Store dispensing/preparation utensils as stated above.
0.5
47.
4-205.10; Core - Domestic Crockpot and Cuisinart food processor (stated HOUSEHOLD USE ONLY on labels) and possibly small Haier refrigerator(??) are unapproved...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment above from establishment.
0.0
47.
4-501.11; Core - One reach-in refrigerator had badly damaged door gasket, and one push cart had large crack in top shelf...Food service equipment shall be kept in good repair...Replace damaged cart and gasket with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Several pairs of tongs had cracked/damaged vinyl handles...Food service utensils shall be kept in good repair...Remove damaged vinyl from handles or replace tongs.
0.0
48.
4-603.16; Core - Observed worker wash utensils/containers at 3-compartment sink and then put them directly in sanitizing solution...After washing utensils and before sanitizing, they shall be thoroughly rinsed with water...CDI by instructing worker to rinse utensils of soap before sanitizing them.
0.0
49.
4-601.11(B) and (C); Core - Some wire and solid metal shelves, freezer interiors, fryer and refrigerator exteriors, and equipment legs were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase above equipment cleaning frequency.
0.5
54.
5-501.111; Core - Top lids of both trash and cardboard dumpsters were badly cracked (and not covering top of dumpster) or completely missing...Outside trash/recycling receptacles shall be kept in good repair...Contact trash/recycling company or properly manager to replace damaged/missing dumpster lids or completely replace dumpsters with intact lids.
0.5
54.
5-501.115; Core - Some trash and cardboard was on ground around dumpsters...Trash/recycling receptacle enclosures shall be kept clean...Work with other businesses that use dumpsters to keep trash and cardboard picked up and properly disposed of.
0.0
54.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
55.
6-501.12; Core - Observed some soiled kitchen floors, walls and vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Observed stainsteel ice bin that was draining into bus tub below (it had no drain pipe leading into floor drain by means of an air gap). Will provide additional information about the proper way this ice bin should drain
4-601.11 (A); Priority Foundation; There were several dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
28.
7-102.11; Priority Foundation; There was spray bottle that was not labeled. The spray bottle had some cleaner in the bottle. Working containers used for storing Toxic Materials such as cleaners and Sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the item in the bottle. CDI.. The spray bottle was labeled.
1.0
28.
7-201.11; Priority; There was an unmarked bottle of cleaner that was stored with some packets of croutons and salad dressing packages were stored near the bottle. Cleaners must be stored so they can not contaminate Food, Equipment, Utensils and Single-Service items. CDI.. The bottle was moved.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. CDI.. The dishes were cross stacked.
0.0
49.
4-602.13; Core; Clean the shelves in the walk-in cooler. Clean the stove top and around the cooking equipment. Clean the gaskets on the cold hold units. Clean the storage shelves. Equipment must be cleaned at a frequency necessary to preclude the accumulation of food residue and food debris. The violation was not severe enough to take full credit.
0.5
55.
6-501.12; Core; Clean the floor around the three compartment sink and food prep sinks. Clean the floor and walls near the cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Cooked collard were at 45F, Cooked chicken was at 45F, and cooked beef and gumbo was held at 46F these potentially hazardous foods must be held cold at 41F or below. CDI... The foods were cooled down to 41 before the end of the inspection.
3.0
28.
7-201.11; Priority; Cleaning supplies were stored above paper towels and oil filters. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens, and Single-Service items. CDI.. The cleaning supplies were placed below the paper towels and oil filters.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
47.
4-501.12; Core; There were several cutting boards with deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and Sanitized or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the cooking equipment. Equipment must be kept free of an accumulation of Food residue.
0.0
55.
6-501.12; Core; Clean the walls and floors behind the deep fryers. Clean the floors and walls near the sink and food prep areas. Clean the floors near the cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
4-204.11; Core; Clean the filters above the deep fryers and cooking equipment. Exhaust ventilation hood systems in Food preparation and WareWashing systems including components such as hoods, fan, guards, and ducting must be designed to prevent grease or condensation from draining or dripping onto Food, Equipment and Single-Service items.
6-301.11; Priority Foundation; There was no soap at the handwashing sink close to the deep fryers. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI.. Liquid soap was placed at the handwashing sink.
0.0
15.
3-302.11; Priority; There were some raw eggs that were stored above milk and some cooked gumbo and other cooked foods. Food must be stored according to the final cook temperature. The food must be stored in a manner to prevent contamination. CDI.. The eggs were moved below the cooked foods
0.0
16.
4-501.114; Priority; The sanitizer in the spray bottles were showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 200 parts per million.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two large pans of mac and cheese one that was cooked and another that was uncooked that were prepared on 12/15 had temperatures in both pans that ranged from 48F to 55F. Food must be held at 41F or below CDI.. The two pans of mac and cheese were placed in the trash can by the onwer.
1.5
38.
6-501.112; Core; There were dead roaches observed on the glue boards. There was also mice droppings on the floor in the kitchen. Dead insects must be removed from control devices and the premises at a frequency that prevents their accumulations, decomposition or the attraction of pest.
1.0
43.
3-304.12; Core; The rice scoop was left in seating water. The water was at room temperature 78F. The water in the container must be maintained at a temperature of at least 135F and above or 41F or below.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the air drying shelves. Clean around the cooking equipment. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor around the deep fryers and cooking equipment. Clean the floors to remove the mice droppings. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.16; Core; The wet mop heads were stored on the wall of the can wash area. After use, mops must be placed in a position that allows them to air-dry without soiling walls.
2-401.11; Core; there were employee drinks that were stored above food and food prep areas. Employee drinks must be consumed in a manner to prevent contamination to food, equipment, linens, and unwrapped single service items. CDI.. The drinks were placed below the food prep areas.
0.5
10.
5-205.11; Priority Foundation; The handwashing sink in front of the walk-in cooler had storage in front of the hand sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved away from the handwashing sink.
1.0
14.
3-402.12; Priority Foundation; Mussels that come in a bag with a tag are being sold but the tags are not being kept in the restaurant. The person in charge of the food establishment must retain the tag for 90 calendar days beyond the time of service or sale of the last mussel. The date last mussel was sold must be written on the tag. CDI.. A return visit will be made to see if the item has been corrected.
1.0
15.
3-302.11; Priority; Raw eggs were stored above cooked chicken and cooked mic and cheese. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI... The foods were placed in the correct final cook temperature.
1.5
23.
3-501.17; Priority Foundation; In the walk-in cooler there were some food items that were suppose to be date marked be were not date marked. The potentially hazardous foods in the walk-in cooler can be date marked by using the consume by or preparation date or the consume by date. The foods will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were dated marked during the inspection.
0.0
28.
7-102.11; Priority Foundation; There were several spray bottles that were not labeled. working containers such as cleaners taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI.. The spray bottles were labeled.
1.0
33.
3-501.15; Priority Foundation; Mac and cheese cooled down to 110F and placed in a deep pan with a lid on the container and placed in the walk-in cooler. A container of steak was cooked and cooled down to 114F. The beef was placed in a deep container and covered with clear wrap to cool down. The cooling process must start once food falls below 135F. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food must be cooled down by using the following methods: placing foods into shallow pans, placing foods into smaller portions, using heat transfer equipment, using and ice bath, adding ice as an ingredient, placing in a cold hold unit uncovered or loosely covered if there is no risk over head contamination. The foods were placed in a ice bath and placed in the freezer to cool down.
0.5
38.
6-501.111; Priority; There were live flies observed in the kitchen. The premises must be maintained free of insects.
0.0
40.
2-303.11; Core; A female cook had on rings and bracelets. Except for a plain ring such as wedding band, while preparing food, food employees may not wear jewelry on their arms and hands.
0.0
43.
3-304.12; Core; The rice scoop was left in seating water. The water was at room temperature 75F. The water in container must be maintained at a temperature of at least 135F and above or 41F and below.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet. This is a repeat item from the last inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; The bread trays were stored up against the clean tongs and ladles. Clean dishes must be stored where they are not exposed to splash, dust or other contamination. Clean dishes must be stored in a clean, dry location. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
49.
4-601.11(B) and (C); Core; Clean round the deep fryers and cooking equipment. Clean around the three compartment and food prep sinks.
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: 07/24/2022
2-501.11; Priority Foundation; The manger on duty did not have a written clean up procedure in the event of a vomiting and diarrheal event. CDI... A copy of the link was given to the manager on duty.
0.0
21.
3-501.16(A)(1) ; Priority; There were hamburger patties that were being held hot at temperatures that ranged from 107F to 130F. This potentially hazardous food must be held hot at 135F or above. CDI... The patties were reheated to 165F.
1.5
28.
7-102.11; Priority Foundation; There were several spray bottles that were not labeled. Working such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material in the spray bottle. CDI... The spray bottles were labeled.
1.0
37.
3-602.11; Priority Foundation; There was slices of cake for sale but there was no ingredients listed on the carry out containers. If two or more ingredients, a list of ingredients in descending order or predominance by weight, including a declaration or artificial color or flavor and chemical preservatives, if contained in the food. A return visit will be made to see if the item has been corrected.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
45.
4-903.11(A) and (C); Core; The single service spoons and forks were facing in several different directions. Store the single items with the food contact porting facing in the same direction.
0.0
48.
4-302.14; Priority Foundation; There was no test strips on hand during the inspection Provide a test kit with a color chart that accurately measures the concentration of the solution. A return visit will be made to see if item has been corrected.
0.5
53.
5-501.17; Core; Provide a trash can with a lid in the stalls in the ladies restroom. A toilet room used by females must be provided with a covered receptacle for sanitary napkins.
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
