3-302.11; Core; Raw chicken was stored behind ready to eat chicken in a prep top cooler where when the raw chicken is grabbed it must go over the ready to eat chicken to exit the cooler. In order to prevent cross contamination, raw animal food shall be stored separately from ready to eat food. CDI- PIC was educated on this concept and food was rearranged.
0.0
16.
4-602.11; Core; Minor residue accumulation was found on the interior plate of the ice machine. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent residue accumulation. Clean ice machine more frequently.
0.0
28.
7-102.11; Priority Foundation; Multiple spray bottles of chemical solutions were found with no label. Toxic or poisonous materials in working containers shall be labeled with their common name. CDI- Bottles were labeled as needed.
1.0
38.
6-202.13; Core; Live flies were present in the back kitchen area around dishes. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control for flies.
1.0
41.
3-304.14; Core; Wet wiping cloths were found being stored on food preparation surfaces at the beginning of the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean knife was slid between equipment exteriors with food/soil residue on their surfaces. Clean equipment or utensils shall be stored in a clean, dry area where they are not exposed to potential contamination. CDI- Knife was cleaned and relocated during the inspection.
2-102.12 (A); Core; For the majority of the inspection, there was no certified food protection manager present. During this time, raw meats including chicken and salmon were being cooked and served. At least one employee at all times of food service shall be a food protection manager from an ANSI approved program (such as servsafe). Food protection manager arrived at the end of the inspection after being called.
1.0
10.
5-202.12; Core; Through the duration of the inspection, the handwashing sink across from the wood burning oven was only reaching 85F. All handwashing sinks shall reach a minimum of 100F for employee use. CDI- When PIC arrived after the inspection, the handwashing sink was manually adjusted to produce water over 100F.
0.0
23.
3-501.17; Priority Foundation; Cut tomatoes, feta cheese, and mozzerella cheese were incorrectly dated (old dates leftover from previous food). After being prepared, ready to eat potentially hazardous foods shall be properly date marked to indicate when they must be discarded within a 7 day period. CDI- Food was properly dated. Full deductions will be taken if this item is repeated next inspection.
1.5
43.
3-304.12; Core; Scoop was being stored in a container of flour with its handle directly touching the food. If utensils are stored inside of food containers, they shall have handles that are clearly above the food product (not touching) in order to prevent potential contamination.
0.0
47.
4-501.11; Core; Shelving is rusting in the walk-in cooler. Some lights are not functioning underneath the grill hood. Handles are missing from flip top doors/lids. Equipment shall be maintained in a state of good repair.
0.5
51.
5-205.15; Core; There is a constant leak in the piping underneath the 3 compartment sink. Water is leaking into a bucket and overflowing. Plumbing systems shall be maintained in a state of good repair. Repair/address leak issue underneath sink.
3-301.12; Priority; Employee beverage was being stored directly above food service station. Employee beverages shall be stored in an area that prevents potential contamination of food or clean equipment.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes were being stored too highly above their fill line and were holding above 41F at the top of the container. Potentially hazardous foods being held cold shall remain at 41F or below CDI- Tomatoes at the top of the container were voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Cut tomatoes and cooked lamb were incorrectly dated (old dates leftover from previous food. After being prepared, ready to eat potentially hazardous foods shall be properly date marked to indicate when they must be discarded within a 7 day period. CDI- Food was properly dated.
1.5
40.
2-402.11; Core; Employee was observed cooking food with no hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
47.
4-501.11; Core; Shelving is rusting in the walk in cooler. Light fixture is not functioning in the walk-in cooler. Equipment shall be maintained in a state of good repair.
0.0
56.
6-501.110; Core; Employee cell phone was found being stored on food prep surface. Designated areas or lockers shall be used by employees to store personal items such as electronics and clothing.
2-102.12 (A); Core; Observed PIC food protection Manager certification expired March 1, 2023. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Testing info provided for CFPM provided to manager.
1.0
10.
6-301.14; Core; Observed no handwashing signs in men's restroom and kitchen hand sink across from wood burn oven. 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 washing signs provided to manager.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food containers and meat slicer stored as clean with sticker and food residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink to be re-cleaned.
1.5
16.
4-501.114; Priority; Observed quaternary ammonium (QA) at three compartment sink with concentration above 400ppm. Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-Sanitizer concentration diluted proper concentration during inspection.
0.0
28.
7-102.11; Priority Foundation; Observed chemical spray bottle with blue liquid and blue container with sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Items above labeled during inspection.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and dry storage and interior of fryer. Non food contact surfaces shall be maintained clean. Increase cleaning in these areas.
0.5
55.
6-501.11; Core; Observed lights blown out in one light fixture in walk-in cooler. Physical facilities shall be maintained in good repair. Replace light bulbs.
3-301.11; Priority; Observed employee touch salad located in the flip top with their bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. CDI. Salad was discarded, tongs were placed in the container, gloves were put on, and education was given.
2.0
23.
3-501.18; Priority; Observed gyro stored in the lowboy with incorrect date labeled on product. PIC stated the date on the container was the date it was placed in the freezer. The gyro was missing the thaw date. Observed salsa stored in the lowboy that needed to be discarded on 10/5. Observed in the walk in cooler tzatziki sauce that need to be discarded on 10/6. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI. PIC voluntarily discarded tzatziki sauce and salsa. The correct date was placed on the gyro.
1.5
33.
3-501.15; Priority Foundation; Observed tomatoes stacked in a covered container cooling in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. Education was given. Product was spread out and vented for air flow.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information sent to PIC via email again.
0.5
15.
3-302.11; Core; Two containers of chips (back prep area and by grill) were uncovered and food was unattended and exposed. A couple of containers of food in reach-in coolers were not covered. Food shall be protected from contamination by storing them in original packages, covered containers and wrappings. Keep food covered unless it is actively cooling.
1.5
23.
3-501.18; Priority; In walk-in cooler, gyro (dated 5/11) was being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Food was voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottle was labeled.
1.0
39.
3-307.11; Core; Metal tray was stored directly on top exposed wings (touching food). Food shall be protected from any kind of contamination. CDI- Tray was removed from that area.
0.0
47.
4-501.11; Core; Three light bulbs under the hood and two light bulbs in walk-in cooler were blown out. Equipment shall be kept in good repair. Replace light bulbs.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-703.11; Priority; Facility has no irreversible registering temperature indicator available. Dishes shall be sanitized in hot water mechanical operations by being cycled through EQUIPMENT that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. No points taken due to the adoption of this rule on 2021.10.01. CDI: PIC ordered a lollipop thermometer from Amazon.
0.0
39.
3-307.11; Core; The ice machine is rusted near the door hinge and water is dripping through this area. Food shall be protected from contamination that may result from any factor or source. Repair this unit to prevent the drip into the ice.
1.0
44.
4-903.11(A), (B) and (D); Core; Coffee mugs were being stored on a sheet tray that was soiled. A few plastic containers were stacked while slightly wet after being towel dried. Cleaned equipment and utensils shall be stored in a clean, dry location. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together and keep these mugs on a clean tray.
0.5
47.
4-202.11; Priority Foundation; A plastic container stored as clean had a crack that was covered with tape. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI: Item was discarded.
0.0
55.
6-501.11; Core; One ceiling tile is out of place in the prep area. Physical facilities shall be maintained in good repair. Replace this tile.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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
*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
*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
*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
*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
*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
NOTE: One set of light bulbs in kitchen are not shielded. Unknown if light bulbs are shatterproof. If bulbs are shatterproof, please retain box or paperwork stating that bulbs are shatterproof. If bulbs are not shatterproof, please insert a shielding sleeve or light cover. Follow-Up: 08/18/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/16/2018
*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.
