4-601.11 (A); Priority Foundation; All metal and plastic containers, pans and lids stored clean had food debris and sticker residue. Plates also found with food debris. Food contact surfaces shall be clean to sight and touch. REHS will return Wednesday June 12, 2024 to verify. Verification Required.
3.0
23.
3-501.17; Priority Foundation; Some items cooling from previous day on cooling rack not date marked. RTE TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked. Repeat.
1.5
28.
7-204.11 ; Priority; Quat sanitizer in buckets 500ppm. Maintain quat sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes (REPEAT) and plates stored on top shelves not covered. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
47.
4-501.12; Core; Cutting boards badly scored throughout kitchen. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Repeat.
0.5
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed of equipment throughout establishment. Especially shelves, reach ins, make lines, outsides of equipment and cooling racks inside walk in. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-301.11; Priority Foundation; Hand soap was missing from one of the hand sinks. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap provided.
0.0
16.
4-601.11 (A); Priority Foundation; [Repeat] Almost all metal pans stored as clean found with stickers, sticker residue and some food debris remaining on them. The slicer covered and stored as clean was found with dried on food debris along the blade. Food contact surfaces shall be clean to sight and touch. CDI: Employee went through and pulled the soiled dishes to rewash. This has been a repeat on the last 5 inspections.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Diced tomatoes were between 46-47F in the cold hold unit along the line. Cinnamon honey butter (made with unsalted butter) was found holding on the countertop at 67F. Garlic parmesan sauce (made with roasted garlic) was found sitting on the countertop at 73F. TCS food items shall be maintained at 41F or less. CDI- tomatoes were cooled down and honey butter and garlic parm. sauce was voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; A large container of shredded chicken, cilantro lime cream sauce, guacamole and cheese sauce did not have a date indicating when these items were made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates were added.
1.5
44.
4-901.11; Core; Several dishes observed stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: shall be air dried or used after adequate draining.
0.5
47.
4-501.11; Core; Flip top cooler lids are broken and missing handles. Equipment shall be maintained in a state of good repair.
0.0
47.
4-501.12; Core; The cutting boards on the main service line are in need of cleaning and resurfacing. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] Cleaning needed at the bottom of various coolers, on shelving units in all cold holding equipment, and the shelves underneath several prep tables. The microwave has residue accumulation present. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *This has been mentioned on the last 5 inspections. Increase cleaning frequency.
1.0
56.
6-403.11; Core; Employee beverage observed on the prep surface during service. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Employee personal items shall be stored where contamination can be prevented.
2-102.12 (A); Core; PIC is not a certified food protection manager. 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. Train more employees to be CFPM.
1.0
10.
5-205.11; Priority Foundation; Employee observed washing avocados in a hand sink. Hand sinks shall only be used for hand washing. CDI: Avocados were rewashed in a prep sink.
1.0
15.
3-302.11; Priority; Three boxes of raw bacon found stored over several ready to eat foods including cooked pork and pasta. Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved boxes of raw bacon.
1.5
16.
4-601.11 (A); Priority Foundation; Almost all metal pans stored as clean found with stickers or sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Employee went through and pulled the dishes with sticker residue on them.
3.0
16.
4-602.11; Core; Brown residue found on the inside of the ice machine. Ice machines shall be clean at a frequency to preclude the build up of mold or soil. Increase cleaning frequency.
0.0
16.
4-501.114; Priority; Sanitizer in the 3 compartment sink found reading at 0 ppm. Quat sanitizer shall be at least 200 ppm. CDI: PIC agreed to run all dishes through the dishwasher or to manually mix sanitizer for wiping cloth buckets or dishes that are too large for the dishwasher.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several items in prep cooler 1 found too warm due to sitting in an ineffective ice bath (see temperature chart). Several items in cooler drawer 2 found maintaining above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: Since the PIC stated that the coolers were stocked less than 4 hours prior to the inspection, no food was discarded. Employee added more ice and water to make the ice bath more effective and added ice on top to speed up cooling back down to 41F in the prep cooler. In the cooler drawers, employee placed ice in all of the pans of TCS foods. PIC states that the cooler repair company will be out today to look at the units.
1.5
41.
3-304.14; Core; Wiping cloths found stored in quat sanitizer below 200 ppm. Wiping cloth buckets also found stored on the floor. Wiping cloths shall be stored off of the floor and in sanitizer that is an acceptable level. Store wiping cloths correctly.
0.5
42.
3-302.15; Core; One avocado in prep cooler 2 found with the sticker still on it. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. CDI: Avocados were rewashed.
0.0
43.
3-304.12; Core; Two knives found stored in the slot between two pieces of equipment. In-use utensils shall be stored on a piece of clean equipment. CDI: Knives were rewashed and places on a clean counter.
0.0
47.
4-501.11; Core; Flip top cooler found with the cover falling off and the handle missing. Ice found starting to build up in the walk in freezer. Equipment shall be maintained in good repair. Repair items.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed at the bottom of various coolers, on shelving units, and the shelves underneath several prep tables. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *This has been mentioned on the last 4 inspections. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Some food debris and build up found on the walls throughout the kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency.
0.0
56.
6-403.11; Core; An employee beverage found on the prep surfaces during service. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Employee personal items shall be stored where contamination can be prevented.
2-301.14; Priority; Food employee observed handling raw burgers and ready-to eat buns without a glove change or hand wash. This same food employee proceeded to clean the fryers with the same gloved hands and then returned to finish cooking without handwashing. Hands shall be washed during fOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. When switching between working with raw FOOD and working with READY-TO-EAT FOOD. CDI- education was given on when to wash hands and change gloves.
2.0
16.
4-601.11 (A); Priority Foundation; [Repeat] The tomato slicer has dried on food debris present. A few utensils and several pans found with food debris and residue accumulation present. A container of lids stored as clean has food debris on the food contact portions as well. Equipment food contact surfaces shall be clean to sight and touch. CDI- dishes were sent back to dish area to be washed. *This has been mentioned on the last 3 inspections.
3.0
16.
4-602.11; Core; The ice machine has some black residue accumulation along the wall inside and pink residue is present inside as well. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sloppy joe portioned into individual containers was overstocked and holding between 41-44F. Shredded cheese, shredded lettuce, and sliced tomatoes were all holding between 46-49F in the flip top cooler across form the flat top grill. Garlic parmesan sauce sitting on the counter off of temperature control was 70F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- tomatoes, cheese, lettuce, garlic parmesan sauce and top layer of sloppy joe were all voluntarily discarded by PIC.
1.5
28.
7-201.11; Priority; A can of stainless steel polish was found stored above the prep area and with single service plates. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single service and single-use articles. CDI- PIC removed can.
0.0
41.
3-304.14; Core; Several sanitizer buckets found stored on the floor throughout the kitchen. 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.
0.0
44.
4-901.11; Core; [repeat] Several pans found stacked while wet. After cleaning and sanitizing, equipment and utensils: shall be air dried or used after adequate draining.
0.5
49.
4-602.13; Core; [Repeat] The shelving in the walk-in cooler still has heavy food debris and residue accumulation present. Heavy grease buildup around and underneath both grills. Food debris and residue accumulation present inside of the prep coolers on the service line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *This has been mentioned on the last 3 inspections. Increase cleaning frequency.
1.0
55.
6-501.12; Core; The ceiling vents and tiles along the main service area in the kitchen are dusty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; An employee beverage and cellphone found on the prep surfaces during service. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Employee personal items shall be stored where contamination can be prevented.
2-102.12 (A); Core; The PIC was unable to verify having a valid food protection manager certification. 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.
1.0
15.
3-302.11; Priority; Raw steak found stored over cooked vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods away from ready-to-eat foods. CDI- steak was moved.
1.5
16.
4-601.11 (A); Priority Foundation; 4-601.11; Priority; The tomato slicer had dried on food residue present. Plates stored as clean on the main service line had food splash and debris present. Several pans stored as clean had leftover stickers and sticker residue present. Quite a few glasses being stored as clean in the bar area had residue accumulation present. Equipment food contact surfaces shall be clean to sight and touch. CDI- These items were sent back to be rewashed.
1.5
16.
4-602.11; Core; The ice machine had some brown and black residue present along the interior walls. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
16.
4-501.114; Priority; The chemical sanitizing dish machine is testing at 0ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C). Chlorine shall have a concentration between 50-100ppm. [Verification Required]- EHS will return by Thursday, September 1, 2022 to verify chemical sanitizing concentration is accurate.
0.0
21.
3-501.16(A)(1) ; Priority; Rice sitting in the steam table hot holding was 63F. Chili and mashed potatoes in the hot box hot holding were below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 135F or above. CDI- food items were reheated to 165F.
1.5
38.
6-501.111; Core; Several fruit flies observed in the bar area. The premises shall be maintained free of insects, rodents and other pests.
0.0
44.
4-901.11; Core; Several pans found stacked wet. After cleaning and sanitizing, equipment and utensils: shall be air dried or used after adequate draining.
0.0
47.
4-501.11; Core; The flip top cooler along the main service line has broken tops. Water is pooling in the bottom of this cooler as well. The gasket to the reach-in cooler is torn and in need of replacement. Equipment shall be maintained in a state of good repair.
0.5
49.
4-602.13; Core; The microwave along the main service line has food splatter present. The shelving in the walk-in cooler and the shelving of the clean dishes rack are in need of cleaning. Heavy grease buildup around and underneath both grills. Food debris and residue accumulation present inside of the prep coolers on the service line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.;
1.0
55.
6-501.12; Core; The ceiling vents and tiles throughout the facility are dusty and in need of cleaning. The walk-in freezer floors have food debris present. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; A music speaker was being stored on the prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of employee clothing and other possessions.
0.0
General Comments
No signature by PIC, DHD system has been down. Email copy has been provided. Follow-Up: 09/01/2022
4-602.11; Core; The ice machine has brown/black residue accumulation present where the ice drops down into the machine. Several of the drink nozzles at the bar area had brown residue accumulation inside. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
16.
4-601.11 (A); Priority Foundation; The slicer still has dried on food residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC instructed employee to clean the slicer.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The breaker to one of the cooler drawer units tripped resulting in the cooler reading high temperatures. Food was placed in the cooler around opening time (11am). Cooked mixed veggies, raw hamburger, noodles and other TCS foods were holding between 63-70F at the time of inspection. French onion soup in the walk-in cooler was 48F. Cooked chicken wings in the keg cooler downstairs was holding at 43-44F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- Food items in the cooler drawers were immediately moved to the freezer to cool properly. French onion soup and chicken wings were allowed to be cooled.
1.5
37.
3-302.12; Core; Several bottles of sauces and dressings removed from the original container did not have a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
1.0
41.
3-304.14; Core; Sanitizer did not register on the test strips (0ppm) when checking in the sani-buckets. Cloths in use for wiping counters and other equipment surfaces shall be held in a chemical solution at a concentration between 150-400ppm. CDI- PIC changed buckets and sanitizer tested at correct strength.
0.5
47.
4-501.11; Core; A torn gasket is inside of the cooler drawer. Several of the lids are broken and all of the handles are broken on the prep coolers on the main service line. The floor in the downstairs keg cooler is lifting up. The handwashing sink on the back side of the fryer station has a leak. The steam table on the front service line is leaking. EQUIPMENT shall be maintained in a state of repair and condition. Have these items fixed.
0.5
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler and the shelving of the clean dishes rack are in need of cleaning. Heavy grease buildup around and underneath both grills. Food debris and residue accumulation present inside of the prep coolers on the service line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-301.12; Priority Foundation; Two of the handwashing sinks in the bar area inside did not have paper towels available. Each handwashing sink shall be provided with individual disposable towels. CDI- Empty paper towel dispenser was refilled.
1.0
10.
6-301.11; Priority Foundation; Hand soap was not available at one of the handwashing sinks at the inside bar. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- PIC supplied hand soap.
0.0
16.
4-601.11 (A); Priority Foundation; The slicer had dry food residue present. The carrot dicer had a small amount of food residue present. Two glasses at the bar area had food a small amount of food residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all utensils were sent back to dish area to be cleaned.
1.5
16.
4-602.11; Core; The ice machine had some brown and black residue present where the ice drops down into the machine. One of the drink nozzles at the bar area had brown residue accumulation inside. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
21.
3-501.16(A)(1) ; Priority; Rice being held in the steam well was between 102-104F. Time and Temperature Control for Safety foods that are being held hot shall be maintained at 135F or above. CDI- PIC removed rice and reheated to 165F.
0.0
28.
7-201.11; Priority; A bottle with a small amount of sanitizer was stored alongside clean dishes in the 3-compartment sink area. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single service and single-use articles. CDI- PIC removed bottle.
0.0
41.
3-304.14; Core; Sanitizer did not register on the test strips (0ppm) when checking in the sani-buckets. Cloths in use for wiping counters and other equipment surfaces shall be held in a chemical solution at a concentration between 150-400ppm.
0.5
42.
3-302.15; Core; Food employee observed cutting cucumbers directly out of the wrapper without washing first. Avocados in the service line cooler were cut and still had stickers present. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
43.
3-304.12; Core; Handles were found stored in the ice of two of the ice wells in the bar area. 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.
0.5
44.
4-901.11; Core; A few dishes observed stacked wet. After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining. Cross stack dishes.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler and the shelving of the clean dishes rack are in need of cleaning. The speed racks in the cooler have built up residue accumulation and are in need of cleaning. The utility fan is heavily coated with dust and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
*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. Follow-Up: 03/19/2019
*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. ----- COMPLAINT #8705407 DISCUSSED WITH CHRIS BY PHONE.
Inspector contact info: Maria Powell 919-675-5603. 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. Follow-Up: 06/15/2017
