Observation: Clean dishes on rack were observed with food debris on surfaces. CDI: Operator put dishware back through cleaning.
4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
0.0
22.
Observation: Prep refrigerators and display refrigerators unable to maintain TCS foods 41F or below. Foods measured between 44F and 61F respectively. Refrigeration equipment cannot maintain temperature during usage periods. Verification for corrective action 6/22/2024.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
36.
Observation: Food thermometers are not available for food prep staffing, cooking staff. Food temperatures in equipment during storage, cooling or cooking is not being monitored by staff. Provide thermometers to verify food temperatures. Verification follow up for corrective action June 22, 2024.
4-302.12; Priority Foundation; B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure food cooking temperatures.
0.5
38.
Observation: the rear door is left standing open allowing for flies to come into facility. Door is not sealed at bottom. An air curtain is not over delivery door to prevent flying insects from entering the building. Flies observed through facility.
6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
38.
Observation: Flies observed throughout facility. Eliminate the presence of flies through trapping devices, air curtain over rear entrance door for deliveries.6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
0.0
47.
Observation: Eliminate rusting on surfaces of walk in door. Remove all broken equipment if not repaired or replaced to prevent harborage conditions in the future.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: the thermometer on the warewash machine is not reading properly/poor repair.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
55.
Observation: Mops not being hung up to air dry.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
6-301.11; Priority Foundation; Back-room handwashing sink did not have a supply of hand soap. Handwashing sinks must be provided with a supply of soap. CDI: Soap replaced.
1.0
10.
6-301.14; Core; Handwashing signage is missing from back-room handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Hand sink sticker provided during inspection by EHS.
0.0
33.
3-501.15; Priority Foundation; Two large containers of densely packed tomato rice were 72F in the center. Both containers were lidded allowing minimal heat transfer. Foods shall be cooled in thin layers, in small portions, loosely covered to allow heat to escape, separated from other hot foods, and by using ice baths whenever possible. CDI: Rice placed on sheet pans in thin portions to rapidly cool.
0.5
51.
5-205.15; Core; Faucets on handwashing sink and on vegetable prep sink are leaking. A plumbing system shall be maintained in good repair. CDI: Work order placed for both sinks. No points deducted.
3-302.11; Priority; Ground lamb stored over cubed whole beef inside walk-in cooler. Raw animal food shall be protected from cross contamination by storing the food based on final cook temperature. CDI: Ground lamb moved below beef.
1.5
45.
4-903.11(A) and (C); Core; Large open container of in use plastic wrap stored directly under soap dispenser during raw meat prep. There is a high likelihood of soap dripping on to the plastic wrap and the plastic wrap being on direct contact with food. Single-use items shall be stored where they are not exposed to splash, dust or other contaminants.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed inside reach-in coolers, observed standing water pooling in grill reach-in. Minor ice build-up on flooring inside walk-in cooler unit. Equipment shall be maintained clean.
0.5
54.
5-501.115; Core; Several trash items stored inside dumpster enclosure. A storage area for refuse shall be maintained free of unnecessary items.
0.0
56.
6-501.110; Core; Employee personal items stored with facility items in meat prep area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
0.0
General Comments
Permit notes state that the rear refrigerated trailer is not to be used for the storage of prepped foods. Please only stored bulk grocery items.
4-601.11 (A); Priority Foundation; Sticker residue observed on several clean dishes and minor food debris observed on a few utensils stored as clean. A few large warning stickers on the side of white gallon sized containers observed. Equipment food-contact surfaces shall be maintained clean. All stickers and sticker residue shall be removed from pans during the cleaning process. CDI: Items moved to be cleaned.
1.5
20.
3-501.14; Priority; Several containers of TCS foods dated 3/5 inside walk-in cooler did not reach 41 within the 6-hour cooling window (see above chart). Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. CDI: Food items were discarded.
1.5
28.
7-201.11; Priority; Containers of sanitizer stored on lower prep shelving beside unprotected food equipment. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service items. CDI: Sanitizer moved to a safe location.
1.0
33.
3-501.15; Priority Foundation; TCS foods that failed to fully cool withing 6 hours inside walk-in cooler were stored in thick, tightly lidded containers with little air flow. Items were stacked two or three containers high. Foods shall be cooled in thin layers, in small portions, loosely covered to allow heat to escape, separated from other hot foods, and by using ice baths whenever possible. CDI: Food items were discarded. EHS provided cooling method guidance during inspection.
0.5
45.
4-903.11(A) and (C); Core; Large open container of in use plastic wrap stored directly under soap dispenser during raw meat prep. There is a high likelihood of soap dripping on to the plastic wrap and the plastic wrap being on direct contact with food. Single-use items shall be stored where they are not exposed to splash, dust or other contaminants.
0.0
49.
4-601.11(B) and (C); Core; Cold drawers with food residue on them, and debris in the sliding door tracks of display coolers. Equipment shall be maintained clean.
0.0
55.
6-501.12; Core; Significant ice build-up on flooring around walk-in freezer door. Floors under grill equipment in need of cleaning. Facility shall be maintained clean.
2-201.11 (A, B, C, and E); Priority; Employee health policy does not include the requirement for employees to report non-typhoidal salmonella. Plan does not have information on restriction/exclusion and reinstatement of employees after sickness. The permit holder is responsible for informing employees of all symptoms and illnesses that must be reported and restricting/excluding sick employees. CDI-Employee health policy was emailed to PIC and a paper copy was left onsite.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a requirement of the 2017 NC Food Code adopted on 10/1/2021. CDI-EHS emailed a copy of a written plan to the PIC and left a paper copy onsite. Please keep the full plan onsite to be in compliance with this requirement during the next inspection.
0.5
6.
2-401.11; Core; 0 points; A styrofoam employee coffee cup was stored on a prep table next to a cutting board. Drinks shall be stored away from all food, equipment, or other areas which could be contaminated. CDI-Cup was discarded.
0.0
8.
2-301.14; Priority; 0 points; Observed an employee wash their hands and then use their clean, bare hands to turn off the faucet handles. Faucet handles can be contaminated with raw meat residue, old food, and other contaminates. Employees shall use a paper towel or other barrier to turn off the handsink faucets after washing their hands to prevent re-contamination of clean hands. CDI-Discussion about handwashing with PIC and employee rewashed hands.
0.0
10.
5-205.11; Priority Foundation; 0 points; Employee used handsink at cookline to fill a pan with water for the steam well. Handsinks may not be used for purposes other than handwashing. CDI-Discussed handsink use with PIC.
0.0
15.
3-302.11; Priority; Raw chicken was stored above ground lamb in the walk-in cooler. Foods shall be stored according to required cooking temperature. Chicken has a final cook temperature of 165F and ground lamb has a final cook temperature of 155F so chicken shall be stored under ground lamb. CDI-Chicken was moved to be stored under lamb. Gave PIC several stacking reference stickers for employees to use in the walk-in cooler and other coolers as needed.
1.5
16.
4-601.11 (A); Priority Foundation; Clean pans throughout the facility have stickers and sticker residue remaining on the pans after washing. Coupe blades stored in a container under the prep table have accumulation of food debris splashed down from the prep table. Can opener and can mount have accumulation of food residue. Equipment shall be maintained clean. All stickers and sticker residue shall be removed from pans during the cleaning process. Recommend cleaning couple blades and blade storage container thoroughly and storing them with a lid to prevent contamination during storage. Recommend taking apart can opener each day for thorough cleaning. Verification Required; EHS will return to ensure sticker residue has been removed from the multiple pans affected, the couple placed are stored clean and protected, and the can opener and mount are clean.
1.5
20.
3-501.14; Priority; Rice and cooked vegetable mix made last night and cooled in the walk-in cooler overnight were measured at 62F and 53F during inspection. Foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. These foods did not meet the cooling requirements. CDI-Foods were discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The majority of foods in the main walk-in cooler were measured at 45F. TCS (time/temperature control for safety) foods shall be held at 41F or below. Walk-in cooler may need to be evaluated for repairs. Recommend plastic air curtains at walk-in cooler door if door is opened frequently to stock front display coolers before the restaurant opens for lunch. Verification Required; EHS will return to ensure walk-in cooler is functioning properly and the food inside is held at 41F or below.
1.5
33.
3-501.15; Priority Foundation; 0 points (points taken under #20); Rice and cooked vegetable mix made last night and cooled in the walk-in cooler overnight were measured at 62F and 53F during inspection. Items were held in deep pans with lids and stacked on top of one another. Foods shall be cooled in thin layers, in small portions, loosely covered to allow heat to escape, separated from other hot foods, and by using ice baths whenever possible. CDI-Foods were discarded.
0.0
37.
3-302.12; Core; 0 points; Bulk containers of flour and other foods are not labeled. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; 0 points; Pans and containers throughout the facility were stacked together while wet after cleaning. Equipment shall be air dried after washing. Pans may be stacked separately or pyramid stacked to allow air drying.
0.0
49.
4-601.11(B) and (C); Core; There is an accumulation of food debris inside and outside of equipment throughout the kitchen (inside cooler, on shelving, on grill equipment, on tables, inside cold drawers under grill etc). Equipment shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Detailed cleaning is needed throughout the facility of the floors and walls. Facility shall be maintained clean.
0.5
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete. Follow-Up: 11/04/2022
