3-501.17; Priority Foundation; Date-marking missing on TCS foods cooked a few days ago (Sat.), including tomato bisque soup, and noodles, and milk opened several days ago. Date-marking missing on mashed potatoes cooked yesterday, and cream and half-half opened yesterday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
1.5
23.
3-501.18; Priority; Disposition: Duck fat/stock dated 2/6, and milk and shrimp on day 8 of cold-holding. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Smashed cooked potato and cooked sausage link sitting out on sheet pans on speed rack at 70-71F. PIC stated the items have been cooling there less than 2 hours. Mac-n-cheese recently prepared is in large thick plastic container, awaiting move to cold-hold unit. Once cooked TCS foods cool to 135F, start Active Cooling methods, such as using cold-holding units or ice bath. Place thick products (ex.-mashed potatoes, pasta) in shallow metal pans. Loosely cover cooling items, or Use speed rack in the cold-hold unit with top pan so individual product does not need additional cover. CDI- Mac-n-cheese transferred to shallow metal pans before placing into cold-hold unit. Potatoes and sausage moved to tall reach-in unit for active cooling. For using the speed rack by the prep line (not refrigerated), recommend having a small digital timer there that can be easily set for 30 minutes, used as a reminder to check temperature of cooked food that is cooling, so it does not sit out too long (move to active methods at 135F). [REPEAT]
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
40.
2-402.11; Core; Food handlers lacking hat or hair nets. 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. CDI- Hair nets added during inspection.
0.0
43.
3-304.12; Core; Several utensils stored in water on grill, water measured at 87F. In large flour bin, scoop stored in the food with handle down in the food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoop rearranged with handle up, and utensils and utensil water returned to dish area for cleaning.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans moved to allow for air drying.
0.5
54.
5-501.114; Core; In shared dumpster area, cardboard dumpster is lacking the drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced.
0.0
54.
5-501.115; Core; In the shared dumpster area, Loose litter items and leaf litter accumulation around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.5
55.
6-501.12; Core; Dust accumulation around the ceiling vent over the ramikins area, and dust accumulation along some of the light covers and walls in kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
3-302.11; Priority; Raw scallops and tuna observed above ready-to-eat sauces in the bottom flip top cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods. CDI- raw food items were moved.
1.5
22.
3-501.16 (A)(2) and (B); Priority; gazpacho was 44F in the reach-in cooler in the main kitchen. Boiled eggs, whipped herb butter and raw shelled eggs were all holding above 41F in the reach-in cooler in the secondary kitchen area. The ambient air temperature of both of those coolers were between 49-50F. TCS foods that are being held cold shall be maintained at 41F or less. CDI- food items were voluntarily discarded by PIC.
1.5
32.
8-103.11; Priority Foundation; Pickles that have went through a canning process were found in the reach-in cooler. The PIC stated that he only started around 3 weeks ago. Before a VARIANCE from a requirement of this Code is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes:
(A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers; (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; and (C) A HACCP PLAN if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the VARIANCE requested. CDI- PIC educated on the variance process and pickles will be taken home by PIC and not used in the establishment.
0.0
47.
4-501.11; Core; Two of the reach-in coolers in both kitchen areas have an ambient air temperature between 49-50F. Equipment shall be maintained in a state of good repair.
3-501.17 Priority foundation; Food items on the make line found with no date mark on them. TCS/hazardous foods shall bare a date mark indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - PIC added known date.
1.5
25.
3-603.11; Priority Foundation; Facility does not have a consumer advisory for ribeye on their menu. A consumer advisory shall be present to notify customers of food items that may be served raw or undercooked (animal parts). A consumer advisory shall consist of a disclosure and reminder with a symbol corresponding to the menu food items under the consumer advisory. EHS will follow up 8/7/22 to verify consumer advisory.
0.0
43.
3-304.12; Core; Multiple pairs of tongs stored on low oven handle where can brush up against clothes. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container; or In a clean, protected location. Do not hang tongs on the low oven door handle or any low hanging place.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed stacked while still wet. Cleaned equipment and utensils shall be stored in a clean and dry location in a self-draining position that allows for air drying. Cloth drying is not allowed for drying dishes. You may stack dishes in a pyramid form or any other appropriate way.
0.5
49.
4-601.11(B) and (C); Core; Inner spray nozzle at the 3-compartment sink observed with residue. Gaskets of cold hold prep units have residue build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
55.
6-501.12; Core; Corner floor in the bar section has build-up of residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor corner in the bar section.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
6.
2-401.11; Core; Employee beverage stored up above prep line/food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverage moved during inspection.
0.0
14.
3-203.12; Priority Foundation; Shellstock tags lacking date of when last oyster used for each tag. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags.
0.0
16.
4-501.114; Priority; Chlorine sanitizer concentration too low at the dish machine, measuring 0ppm chlorine residual after multiple runs. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR-VERIFICATION REQUIRED. Have the dish machine serviced within 72 hours so providing the required minimum of at least 50ppm chlorine. REHS will return within 72 hours for verification.
1.5
16.
4-602.11; Core; Soda gun nozzle and nozzle holder with black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean more thoroughly.
0.0
23.
3-501.17; Priority Foundation; Container of heavy cream opened the previous day lacking date mark. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Container of sanitizer lacking labeling. 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- Labeling added during inspection.
1.0
36.
4-204-112; Core; Prep line cold-hold units missing air temperature thermometers. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add air temperature thermometers to each of these units.
0.5
37.
3-302.12; Core; Labeling missing on some containers of spices and squeeze bottles of liquid food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
3-305.11; Core; Multiple containers of food on wire shelving in multiple cold-hold units left uncovered. 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. Cooked food that is in the process of cooling may be left uncovered IF protected from above contamination. Cover stored foods.
1.0
40.
2-402.11; Core; Food employees with fluffy beards not wearing beard guards. 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. Provide beard guards for staff.
0.0
40.
2-303.11; Core; Food employees observed wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have employees remove bracelets and rewash hands.
0.5
41.
3-304.14; Core; Sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Find small stand to place sanitizer bucket on so up off the floor.
0.5
43.
3-304.12; Core; Multiple pairs of tongs stored on low oven handle where can brush up against clothes. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container; or In a clean, protected location. CDI- Tongs returned for cleaning during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Wine glasses not under cover stored food-side up. PIC stated they are wiped out prior to use, possibly using vinegar. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried and May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and DRY. Invert the glasses food-side down, add cover, or move to covered storage.
0.0
47.
4-202.11; Priority Foundation; Spatulas stored as clean observed with cracked and pitted heads and melted handles. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded during inspection.
0.5
54.
5-501.110; Core; Shared dumpster lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Work with other users to maintain dumpster lids closed.
0.0
54.
5-501.115; Core; Loose litter items and leaf litter accumulation around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.5
56.
6-303.11; Core; Lighting appears too low in ladies restroom at the handwashing sink. Maintain lighting intensity at restroom handwashing sinks to at least 20 foot candles. Increase lighting to this area.
0.0
56.
6-202.11; Core; Cover missing on Long tube lights located over open containers of stored dishes in office room also used for dry storage. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the lighting cover.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. VR-VERIFICATION REQUIRED. Have the dish machine serviced within 72 hours so providing the required minimum of at least 50ppm chlorine. REHS will return within 72 hours for verification. A request is being submitted for an REHS to come do a lighting check of the ladies restroom. Follow-Up: 03/25/2022
