2-102.12 (A); Core; PIC has CFPM training that expired in September of 2022...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program...Renew this certification.
1.0
28.
7-201.11; Priority; A bottle of degreaser was stored on the lip above the drawers in the chef base cooler...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottle relocated.
1.0
28.
7-102.11; Priority Foundation; Two bottles of degreaser and bleach were not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles labeled.
0.0
36.
4-302.12; Priority Foundation; The only available thermometer has a dead battery...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible...VR: REHS will verify by 2023.12.11 that the battery or thermometer have been replaced.
0.5
36.
4-204-112; Core; An ambient air thermometer couldn't be located in the reach-in cooler...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Place a thermometer in this unit that is visible when opening the door.
0.0
39.
3-305.11; Core; Containers of ketchup still in boxes were stored on the floor of the dry storage area near the 3 comp sink...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. Store these boxes off the floor.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelves in the walk-in cooler and at the end of the cook line have light dust/food debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
2-102.12 (A); Core; PIC has CFPM that expired in September of 2022. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew this certification.
1.0
21.
3-501.16(A)(1) ; Priority; A couple of grilled chicken breasts at the top of the stack in the double broiler on the grill measured 132-133F. Chicken is cooked around noon, held hot for lunch, and then cooled down for chicken salads...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Chicken was placed into the chef base cooler to begin the cooling process.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes and coleslaw in the large reach-in cooler measured 43-44F. Food in the walk-in cooler measured 43F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Units were going through defrost and the ambient temperatures began dropping later in the inspection. Product allowed to cool.
0.0
35.
3-501.13 ; Core; Reduced oxygen packaged salmon indicating that it shall be kept frozen was thawing inside of the intact package...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration. CDI: Packages poked open.
0.5
43.
3-304.12; Core; Ice scoop for the large machine was sitting directly on top of a soda bag-in-box. The scoop holder at the soda machine has residue buildup...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Keep these scoops in clean containers.
0.0
General Comments
*REHS will follow-up with regards to the reach-in and walk-in coolers holding proper temperatures as a precaution*
2-102.12 (A); Core; PIC has CFPM that expired in September of 2022. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew this certification.
1.0
21.
3-501.16(A)(1) ; Priority; Grilled chicken breasts held in a double boiler on the flat top grill measured between 124-136F. Chicken is cooked around noon, held hot for lunch, and then cooled down for chicken salads...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F...CDI: The chicken was laid out onto a sheet pan and placed in the walk-in freezer to rapidly cool.
1.5
35.
3-501.13 ; Core; Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing...CDI: Packages cut open.
0.0
47.
4-502.11(A) and (C); Core; Deli containers stored as clean in the dish area were melted and damaged so they were no longer easily cleanable. A couple of plastic pans were also slightly cracked/melted. Utensils shall be maintained in good repair or be discarded. CDI: Items voluntarily discarded.
0.5
49.
4-601.11(B) and (C); Core; The microwave oven plate and the shelf above the hot line have light debris buildup. The walk-in cooler shelves have light food residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
56.
6-501.110; Core; An employee hat was sitting over the flip-top cooler on a shelf and touching single-service trays. An employee bag was sitting on top of the sugar bin in the closed off dry storage...Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions...Store these items away from food and clean utensils.
2-102.12 (A); Core; PIC was not aware that their CFPM expired in September of 2022. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew this certification.
0.0
9.
3-301.11; Priority; Pita bread was removed from the grill using a spatula but was cut and plated with bare hands. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. CDI: Bread discarded. Education given.
2.0
16.
4-602.11; Core; The guard of the ice machine had a light buildup of residue. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this guard more frequently.
0.0
36.
4-204-112; Core; An ambient air thermometer could not be found in the two door, reach-in cooler...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing...Place a thermometer in this unit.
0.0
45.
4-903.11(A) and (C); Core; Shelves holding single-service articles on the hot line have a light buildup of sticky residue. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Wipe these shelves.
0.0
47.
4-501.11; Core; One of the shelves of a rack in the walk-in cooler is beginning to rust. Equipment shall be maintained in good repair/condition. Repair/replace any shelves used for food/utensil storage before the rust gets worse.
0.0
47.
4-502.11(A) and (C); Core; Deli containers stored as clean in the dish area were melted and damaged so they were no longer easily cleanable. Utensils shall be maintained in good repair or be discarded.
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 Report e-mailed to saintsandscholarspub@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.16 (A)(2) and (B); Priority; 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. Observed items in the prep unit near grill and the reach in refrigerator temping above 41F. PIC stated reach in refrigerator was unplugged and has notified a technician to check the equipment. Items from the reach in were moved to walk in cooler to reduce temperature. Items in the prep unit reduced temp. Check temperature log. Verification visit required by 9/3/22
1.5
33.
3-501.15; Priority Foundation; 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. Observed tomatoes and lettuce cooling in sealed containers with plastic wrap. CDI. Items were vented and spread out. Ensure items are vented for air flow and not stacked on top of one another.
0.5
38.
6-501.111; Core; Keep the premises free of insects, rodents, and other pests. Observed gnats in the bar area.
0.0
39.
3-305.11; Core; 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk in cooler and freezer.
0.0
48.
4-302.14; Priority Foundation; Provide a test kit that accurately measures sanitizer concentrations. Observed lactic acid sanitizer being used and in need of proper testing kit to measure concentration. Verification visit required by 9/3/2022.
0.5
51.
5-205.15; Core; Maintain a plumbing system in good repair. Observed leaking occurring at the handle when the toilet is flushed in the women's bathroom.
4-601.11 (A); Priority Foundation; Stacks of deli containers were found with stains and debris in them. A couple of metal containers were lightly soiled with dried food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
36.
4-204-112; Core; The long prep cooler on the hot line and the reach-in cooler are missing ambient air thermometers. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing.
0.0
45.
4-903.11(A) and (C); Core; Single service containers are being stored on shelves around the facility, such as above the hot line or at the server to-go station, that are soiled with light grease or dust buildup. Bar straws are collecting dust in the small containers. Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
47.
4-502.11(A) and (C); Core; Torn rubber spatulas and cracked pans were found in a couple of locations. Utensils shall be maintained in good repair or discarded.
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: Please remove the asterisk from the shrimp on the menu if it is not offered undercooked and no parasite destruction letter is available. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate/
1.0
5.
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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; A couple of metal pans were stored as clean with food debris on them. Also, one clean wine glass at the bar had lipstick residue on it. Food-contact surfaces and utensils shall be clean to sight and touch. CDI- Glasses were placed at the warewashing area to be properly cleaned and sanitized.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle did not have label. Working containers to store toxic materials shall be clearly identified with the common name of the material. CDI - Bottle was labeled.
1.0
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
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* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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* 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) 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
NOTE: Facility has recently undergone structural and equipment changes in the kitchen. Initial plans were approved by Wake County Environmental Services Plan Review however, the facility is required to contact Plan Review prior to using the kitchen after changes. Please contact Christina Sancha (919-868-2559, Christina.sancha@wakegov.com) to schedule a visit for Plan Review to approve use of kitchen. Follow-Up: 05/03/2019
*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. Inspection led and written by Sarah Black. Verification Required on December, 14th 2018. Follow-Up: 12/16/2018
*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.
*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.
*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.
Will return on May 18 2017 for verification visit. *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: 05/18/2017
