4-601.11 (A); Priority Foundation; Observed clear food containers stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to three compartment sink.
1.5
21.
3-501.16(A)(1) ; Priority; Observed cooked mushrooms, onions and peppers on grill with temperatures below 135F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Foods were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Observed a can of soft nacho cheese opened previous day but not date marked. Ready-to-eat refrigerated TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI-Cheese was labeled with known date.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils stored on soiled black rubber drying mats at three compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Store clean utensils/equipment as stated above.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled interiors of prep coolers and reach-in fridge. Non contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
3-307.11; Core; A portion of one of the tea urn covers is missing. Food shall be protected from all sources of contamination. CDI - Cover was added.
0.0
49.
4-601.11(B) and (C); Core; The bulk sugar bin along with the rack above the topping prep cooler and the dry goods storage rack have food residue on them. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-304.14; Core; Damp wiping cloth was stored on counter by steam unit. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloth was discarded.
0.0
45.
4-903.11(A) and (C); Core; Disposable spoons were stored with their handles in both directions. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- spoons were organized so all the handles were in the same direction.
0.0
48.
4-501.19; Priority Foundation; Employee was washing dishes in dish water that temped at 90F. Dishwater shall be maintained at 110F when dishes are being washed. CDI- Dishwater was discarded.
0.5
56.
6-403.11; Core; Employee drinks were stored in bottom section of dessert cooler mixed in with restaurant supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Employee drinks were moved to one side of the cooler.
0.5
General Comments
*Melodee Wallace Johnson - emlodee.johnson@wake.gov - 919.609.1783*
4-903.11(A) and (C); Core; Sample spoons were stored in a container with the handles in both directions. Single service/use utensils shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Spoons were voluntarily discarded.
0.0
56.
6-403.11; Core; Employee food was stored on a shelf above the restaurant's food in the 3 door cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee food/drinks on bottom shelves (in a container if need be to ensure it is separate).
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-305.11; Core; Frozen food was stored in a black trash bag. Food shall be protected from all sources of contamination. Store food in food grade containers.
0.0
42.
3-302.15; Core; Stickers were found on the lemons in the dessert cooler, PIC states lemons are washed prior to being put in the cooler. Stickers shall be removed prior to washing fruits/vegetables to prevent them from becoming a source of contamination once fruit/vegetable is cut, added to other ingredients or consumed in their ready to eat form. Remove stickers before washing fruits/vegetables.
0.5
45.
4-903.11(A) and (C); Core; Single use spoons are stored in the dessert topping containers. Single use articles may not be reused. Only store multi-use utensils in foods.
0.5
47.
4-501.11; Core; Soda grate by tea cannisters is rusting around the edges. All equipment shall be maintained in good repair and easily cleanable. Request a new grate from your Pepsi supplier.
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*
5-205.11; Priority Foundation; Ice was in the handwashing sink by the prep table with the hot holding unit. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.
1.0
10.
5-202.12; Core; The handwashing sink in the men's bathroom does not temp above 85F. Handwashing sinks shall supply tempered water at 100F or above. Have the temperature of the hot water adjusted at this sink.
0.0
41.
3-304.14; Core; A damp wiping cloth was stored on the food prep table. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloth was thrown away.
0.0
49.
4-601.11(B) and (C); Core; The bottom of the cheesesteak cooler needs cleaning due to stuck on food debris and the floor fan has a build up of dust and debris. 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
55.
6-501.16; Core; A mop was stored in mop water. Mops that are not in use shall be stored in a position that allows them to air dry without soiling walls, equipment or supplies. Store mop in the top part of the mop bucket or with the handle up.
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*
3-501.16(A)(1) ; Priority; Chili was held at 119F, Gravy was held at 115F, Cheese was held at 113F. These potentially hazardous foods must be held hot at 135F or above CDI... The food items were reheated to 165F. This is a repeat item from the last inspection.
3.0
49.
4-601.11(B) and (C); Core; Clean the gasket on the cold hold units. Clean out the bottom of the cold hold units. Clean the shelves in the cold hold units. Clean around the cooking equipment. Clean the around the three compartment and food prep sinks.
0.5
55.
6-501.12; Core; Clean around the grill and cooking equipment. Clean around the three compartment and food prep sinks. Physical facilities must be cleaned as often as necessary to keep them clean.
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
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before June 8, 2018. Recommend obtaining Chlorine test strips for mixing bleach solution used to clean drains and dilute chlorine for cleaning. Follow-Up: 06/08/2018
