3-501.16(A)(1) ; Priority; Roasted corn on the cob being held in a metal 3rd pan on the stove measured 122-126F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Corn on top was sold & the few remaining ears consistently measured 140F throughout.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sauce bottles of ranch and chipotle dressing in the server alley on ice measured up to 67F at the top of the product. CDI: Bottles had been out since the beginning of lunch and were set to be discarded after 4 hours. Consider smaller bottles/less product inside, more ice, or Time as a Public Health Control...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
22.
Note: Monitor the salad flip-top prep cooler to ensure the doors stay closed. They were seen left open during the inspection a few times.
0.0
28.
7-208.11; Priority; The first aid kit containing boxes of ointments was not latched shut and was stored above an open bowl of cinnamon sugar and covered bins of chips. CDI: Food underneath relocated. Kit might be relocated in the future...First aid supplies shall be stored in a kit/container that is located to prevent the contamination of food, equipment, utensils, linens, and single-service articles.
0.0
33.
3-501.15; Priority Foundation: Two large plastic containers full of queso were sitting in an ice bath but not being stirred frequently enough to rapidly cool in time. CDI: Queso was split into a third container and ice paddles were added to stir. Methods for other items was fine...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered.
0.5
43.
3-304.12; Core; The chip scoop handle was sitting inside of the chips in the server alley. CDI: Scoop was adjusted...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic containers on the top shelf of the drying rack and a couple of metal pans were stacked together while still wet. Improvement seen...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; A few of the shelves around the kitchen, such as in the walk-in and the dish area, are rusted/peeling...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
55.
6-501.11; Core; The kitchen floor near the dish machine is pitted and no longer easily cleanable. The ceiling over the hot line is peeling from water damage...Physical facilities shall be maintained in good repair.
3-501.16 (A)(2) and (B); Priority; Grilled onions in the top drawer of the large chef base cooler measured 37-47F. A squirt bottle of ranch in the server's alley measured 59F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Bottle was replaced with a new one and ice was placed surrounding the bottle instead of only touching the bottom of the pan.
0.0
35.
3-501.13 ; Core; Packages of ROP mahi were thawing inside intact packaging in the walk-in cooler...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Packages punctured.
0.0
44.
4-903.11(A), (B) and (D); Core; One stack of 9 pans were stacked together to dry while still wet inside. A plastic container of rolled silverware was stored on the floor at a the waiter stand near the patio door...Cleaned equipment and utensils shall be stored at least 6 inches off the floor and allowed to air dry. CDI: Silverware relocated. Air drying has improved.
0.5
47.
4-501.11; Core; A few of the shelves around the kitchen, such as in the walk-in and the dish area, are rusted/peeling...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
1.0
55.
6-501.11; Core; The kitchen floor near the dish machine is pitted and no longer easily cleanable. The ceiling over the hot line is peeling from water damage...Physical facilities shall be maintained in good repair.
3-501.16(A)(1) ; Priority; One pan of short ribs in the CVAP measured 122F in some locations...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Container was reheated.
0.0
36.
4-204-112; Core; A thermometer was missing from one chef base cooler and the flip-top cooler near the fryer...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. CDI: Thermometers placed in units.
0.5
41.
3-304.14; Core; Soiled and wet wiping cloths were on the table next to the stove...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions. CDI: Towels placed in laundry.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned containers were found stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
47.
4-502.11(A) and (C); Core; A chipped rubber spatula, peeling rice spoon, and dented metal pan were found on the clean dish rack...Utensils shall be maintained in good repair or discarded.
0.0
47.
4-501.11; Core; A few of the shelves in the walk-in cooler are rusted/peeling...Equipment and components shall be maintained intact and in good repair/condition.
0.5
55.
6-501.11; Core; The kitchen floor near the dish machine is pitted and no longer easily cleanable. The cold water handle at the handwashing sink on the hot line is leaking...Physical facilities shall be maintained in good repair.
0.5
55.
6-501.12; Core; The vents above the reach-in freezer are dusty and there is debris collecting under the equipment on the hot line...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
*A new hose was installed at the mop sink and the old backflow prevention device was discarded with the old hose. Replace this device to ensure adequate backflow prevention*
4-602.11; Core - Small amount of black and pink mold accumulation was on ice machine lower interior (above ice guard)...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil build-up...Increase ice machine cleaning frequency.
0.0
21.
3-501.16(A)(1); Priority - Corn on the cob and carnitas were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods (not cooling) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods.
3.0
28.
7-102.11; Priority Foundation - Three spray bottles with yellow or clear liquid in them and a few sanitizer buckets were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by properly labeling bottles/containers.
1.0
33.
3-501.15; Priority Foundation - In walk-in cooler, observed covered containers of rice and pico de gallo, with some containers stacked on top of each other. After rice was spread out on sheet pans on speed rack, rice only cooled down 4 degrees (66 to 62F) in 80 minutes. Pans were placed vertically on racks so close together that food could not cool properly (little air flow in between)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice water baths with ice-water at level of food in containers and frequent stirring, rapid cooling equipment (ice wands/paddles or freezer), arrange in equipment for maximum heat transfer and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-204-112; Core - Exterior thermometers on refrigerated drawers below cook line were not functioning and no thermometers were inside. Also, no thermometers were visible in a few other refrigerators...Mechanical refrigerators shall have easily readable thermometers located in warmest part of unit or on exterior...Provide thermometers as required. Air temperature shall be 41F or less.
0.5
37.
3-302.12; Core - Some bottles of sauces/dressings and containers of dry food (sugar?) were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-303.11; Core - At least one food worker had watch and bracelet on wrists...Except for a plain ring, while preparing foods, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove jewelry from hands and arms except for a plain ring.
0.0
41.
3-304.14; Core - One wiping cloth sanitizer bucket was on floor, and a few soiled cloths were on counter or hanging on worker's apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer, and sanitizer buckets shall be stored above floor...Keep moist/soiled cloths in sanitizer OR in soiled laundry area, and keep buckets off the floor (but below and away from food and clean equipment and utensils).
0.5
43.
3-304.12; Core - Scoop and dispensing tongs (at grill area) were stored in water and ice-water respectively...Dispensing utensils shall be kept on clean, dry surface OR in hot water at 135F or above or in food with handles extending out of food...Store dispensing utensils as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean dishes and food containers were stacked while wet and on wet cloth toweling, and several dishes and utensils were stored with food contact surfaces unprotected. Ice buckets were stored with ice contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted on clean surfaces and with handles up (presented to user)...Store dishes, containers and utensils as stated above.
0.5
47.
4-501.11; Core - Many wire and metal shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace the damaged shelves with similar approved equipment.
0.5
47.
4-101.19; Core - Aluminum foil was lining some shelving...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil from shelves (foil is not easy to clean).
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors of reach-in freezer, undersides of some shelves, tables, and sinks...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.11; Core - Walk-in cooler floor panel is loose and not flat against floor (hard to clean and tripping hazard). Interior cooler door plate is also loose and caulk is missing on top (between plate and door). Kitchen flooring is also getting rough and pitted...Physical facilities shall be maintained in good repair...Resecure cooler floor panel and door plate (caulk where needed). Resurface or replace damaged kitchen floor surface.
0.5
55.
6-501.12; Core - Kitchen ceiling vents were soiled/dusty...Physical facilities shall be kept in good repair...Clean the soiled vents.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
4-602.11; Core; Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on the shield and build up in the corner of the bar ice machines behind the black bottle holders.
0.0
16.
4-601.11 (A); Priority Foundation; 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed drink nozzle gun with black build up in the bar area. CDI. Nozzle was cleaned during inspection. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. Observed foods in the walk in cooler temping above 41F. PIC adjusted internal knob and the ambient temperature went from 44F to 40F. Items were decreasing in temperature. Repeat. Verification visit by 9/5/2022.
3.0
33.
3-501.15; Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Â Cold air must flow around product to remove the heat. Observed pico in the walk in cooler cooling in closed containers stacked on top of one another. CDI. Pico was placed in smaller pans and vented.
0.0
41.
3-304.14; Core; Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths on the cutting boards at the prep line.
0.0
44.
4-903.11(A), (B) and (D); Core; Air dry equipment and utensils after cleaning and sanitizing. Observed in the clean dishes area where containers were wet stacked. Repeat.
1.0
47.
4-501.11; Core; Maintain equipment in good repair. Observed rusted racks and coins on the shelving in the equipment located in the bar area where the glasses are stored. Repeat.
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
13.
3-202.15 ; Priority Foundation; Two dented cans in dry storage. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI- Dented cans removed.
0.0
16.
4-601.11 (A); Priority Foundation; In bar area, soda gun nozzle with residue accumulation. In back kitchen, large can opener with residue accumulation around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Increase cleaning frequency to this item and clean more thoroughly. CDI- Nozzle pulled apart for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-holding: Chicken hot-holding at 131F. Maintain hot Temperature Control for Safety (TCS) food at 135F and above. CDI- Chicken reheated to at least 165F corrective. Increase temperature of hot-hold unit for improved hot-holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler holding above 41F as shown in the above grid. Salsa on counter by grill measured at 56F (not on TPHC, not down in ice). PIC stated they sometimes have problems with the walk-in freezing up when a lot of condensation from cooling hot foods. Maintain cold Temperature Control for Safety (TCS) foods at 41f and less. CDI- TCS foods exceeding 41F but not over 45F placed in ice baths. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have the walk-in cooler serviced ASAP to ensure walk-in is working properly to maintain foods at 41F and less. Consider using ice bath method to cool some foods before placing in the walk-in. [REPEAT] REHS will return Monday 6/13/2022 to verify the walk-in cooler is maintaining foods at 41F and less.
3.0
28.
7-202.12; Priority; Sanitizer concentration too high at the 3-comp dispenser, measured at 848-1130 ppm DDBSA, and PIC did not have correct sanitizer test kit. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain DDBSA sanitizer at 272-700ppm as shown on label. CDI- Sanitizer manually diluted and sanitizer buckets remade during inspection. Ecolab to return tomorrow to adjust sanitizer dispenser.
1.0
28.
7-102.11; Priority Foundation; A couple sanitizer buckets 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- PIC said would switch out buckets with new pre-labeled buckets.
0.0
39.
3-305.11; Core; At the cook line, a large prep table with clean dishes and food storage is pushed up against front of handwashing sink, limiting access to handwashing and exposing food to potential splash contamination. Several containers of food left uncovered on wire shelving of walk-in cooler, in tall cold-hold unit, and in under storage of prep units. FOOD shall be protected from contamination. Use a smaller prep table in the cook space so that an 18-inch gap can be maintained away from the handwashing sink. Cover stored food.
1.0
40.
2-402.11; Core; Food handler not wearing hat or hair net at the cook line. 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 net added during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Some dishes stored as clean observed stacked wet. Observed employee drying dishes with a cloth towel. 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. Do not use cloth towels to dry dishes (disposable paper towels are ok if needed).
0.5
47.
4-501.11; Core; Wire racks rusted with peeled paint in the walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks.
0.0
48.
4-302.14; Priority Foundation; PIC did not have the correct sanitizer test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Ecolab provided a test kit for the DDBSA sanitizer in use during inspection.
0.5
51.
5-205.15; Core; The dish machine is leaking. A PLUMBING SYSTEM shall be Maintained in good repair. Ecolab came to check machine during inspection. Repairs to be completed tomorrow.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
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 plastic containers were stored as clean with sticker residue on them. Also, clean veggie dicer had food debris on it. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- Utensils and equipment were moved to the warewashing area to be properly cleaned and sanitized
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS food measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded. Food below 45F was placed on ice bath.
1.5
23.
3-501.18; Priority; Salsa verde (prepared 10/26/21) was being held beyond approved shelf life. Hold TCS foods at 41 F or below for no more than 7 days. CDI- PIC voluntarily discarded salsa. /0pts
0.0
33.
4-301.11; Priority Foundation; Small prep cooler was malfunctioning. Its ambient air was 51F and food in unit was above 41F. Equipment for holding cold food shall be sufficient in maintaining food at 41F or below. CDI- Equipment was fixed by refrigeration company before inspection ended. New ambient air was 39F.
1.0
33.
3-501.15; Priority Foundation; Pico was being cooled down in a deep container (more than 4 inches) and completely sealed. Cooling shall be accomplished by placing food in shallow pans, by separating food into smaller portions, by using ice baths or by using rapid cooling equipment. CDI- Pico was separated into two containers and lids were removed.
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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR- VERIFICATION REQUIRED. REHS will return by June 9, 2020 to verify sanitizer concentration correct at 3-comp sink and bar dish machine. Follow-Up: 06/13/2020
*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. Recommend adding a small trash can at each handwashing sink. VR-VERIFICATION REQUIRED. REHS will return by Feb. 7, 2020, to verify the Disclosure statement has been added to the menu Consumer Advisory, and to verify hot water has been adjusted at the bathrooms and bar handwashing sinks. Follow-Up: 02/08/2020
*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: 09/28/2019
*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: Recommend monitoring foods temperatures in all refrigeration units directly after lunch & dinner rushes to ensure that temperatures are 41F or below even during busy times.
Note: Back handsink observed sealed to wall, gaskets were recently replaced and are in good condition. Menus have been reprinted to add consumer advisory asterisks on necessary items. Ken Smith (CFPM Exp 5/1/19)
*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: Walk-in cooler is set to run defrost cycle during business hours due to power flicker during recent storms. Recommend that defrost is run when facility is not in operation in order to prevent rise in temperature of food. PIC will contact cooler maintenance company to reset defrost time.
*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: 03/29/2018
*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
*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.phillips@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. Follow-Up: 05/19/2017
Not bad for your first inspection ever! I will return in 10 days to see consumer advisory or you can call me sooner to stop by: Daryl 919-796-8767 Thanks Follow-Up: 06/02/2014
