6-301.12; Priority Foundation - No paper towels were at front handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
1.0
10.
6-301.11; Priority Foundation - No soap was available at men's bathroom handsink because dispenser would not dispense soap (batteries were not working)...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink by replacing dispenser batteries.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Minced garlic in oil (a TCS* food) was at 85F by cook line...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating garlic in oil.
0.0
28.
7-102.11; Priority Foundation - Found one unlabeled spray bottle with clear liquid inside...Working containers of cleaners, sanitizers, etc. shall be labeled with common name of products inside...CDI by labeling spray bottle.
0.0
37.
3-302.12; Core - Some bottles/containers of sauces, dry foods, chicken breading, etc. were not labeled (some only had names in Chinese)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Label at least in English and whatever other desired language.
0.0
39.
3-305.11; Core - Bag of flour was on floor in back storage room...Food shall be stored at least 6 inches above floor...CDI by elevating flour about floor.
0.0
43.
3-304.12; Core - Handle of tongs used to dispense shrimp was laying in the shrimp. Scoop handles were touching some dry foods...During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored on dry, clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Store dispensing utensils as stated above.
0.5
47.
4-205.10; Core - Observed domestic Hamilton Beach oven, Oster blender, black food processor, and other domestic/household equipment in facility. Skil drill was used to turn a food beater attached to the end...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved domestic equipment from facility.
0.5
47.
4-101.19; Core - Wood boards (absorbent and hard to clean) were used to line shelving in kitchen and back storage areas. They were very soiled and not maintained clean. Cardboard was lining a counter top by fryers...Equipment nonfood contact exposed to splash, spillage, etc. shall be made of nonabsorbent and smooth materials...Remove wood boards and cardboard from shelves. Consider placing flat metal sheet pans, large cutting boards, etc. on shelves/dunnage racks instead.
0.0
47.
4-501.11; Core - Several storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled/greasy fryer exteriors and interior bottoms, Freezer interiors, wire shelves, wood lining shelves/dunnage racks, storage black shelving, exteriors of dry food storage containers and their lids. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old plastic from equipment exteriors.
0.5
53.
6-501.18; Core - Kitchen handsinks and men's bathroom urinal and toilet were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - Some caulk between sinks and walls was cracked/damaged. One dining room ceiling tile was stained (leak above it?)...Physical facilities shall be kept in good repair...Replace damaged caulk. After ensuring ceiling/roof leaks are repaired, replace stained tile.
0.5
55.
6-501.12; Core - Observed soiled floor drains, kitchen and back storage area flooring, some wall surfaces, ceiling vent grates/covers, edges of bathroom toilet stall doors...PHysical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.114; Core - Observed many miscellaneous items in kitchen/storage areas, including toys, personal items, etc...Items unnecessary to operation of facility shall be removed...Remove unnecessary items from facility.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Once cans of food have been opened and you have leftover food from the cans, do not store food in opened cans. Place food from can that is not used into clean food container.
3-305.11; Core; Uncovered food in the walk-in cooler. Food shall be stored where it is not exposed to splash, dust or other contamination. Food shall be stored in a clean and dry location. Lids were placed on this food.
1.0
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food employees shall wear hair restraints such as hats, visors or hair nets. This employee put a hat on once spoke to PIC.
0.5
49.
4-602.13; Core; Cleaning is needed on equipment, especially the cooking area where grease accumulates.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment.
0.5
55.
6-501.12; Core; Clean the floor around the cooking equipment and deep fryers. Clean the floor under the shelves in the dry storage area.- Physical facilities must be cleaned as often as necessary to keep them clean.- Please clean the areas listed.
3-305.11; Core; Uncovered food in the walk-in cooler. Food shall be stored where it is not exposed to splash, dust or other contamination. Food shall be stored in a clean and dry location. Lids were placed on this food.
1.0
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food employees shall wear hair restraints such as hats, visors or hair nets. This employee put a hat on once spoke to PIC.
0.5
41.
3-304.14; Core; Less than 50ppm of chlorine in a spray bottle. Sanitizer shall be mixed to the manufacturer's tolerance range(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.
0.5
43.
3-304.12; Core; The scoop handle is lying flat in the corn starch and in the salt. Scoop with no handle in the sugar. The scoop with the handle must be above the top of the food product. Scoops with handles to be used only to scoop food. The scoops were placed with the handles up and the scoop without a handle was removed from the sugar.
5-205.11; Priority Foundation; The handwashing sink in the back had storage in front and inside of the handwashing sink. A handwashing sink must be maintained so that it accessible at all times for employee use. CDI. The items were removed. This has been a repeat item.
2.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were being stored in containers that were not clean. Clean dishes must be stored where they are not exposed to splash, dust or other contamination. Clean dishes must be stored in an clean, dry location.
0.5
45.
4-903.11(A) and (C); Core; Single service cups are being used as scoops in the large sugar bags. Single service items must not be used as multi-use equipment. CDI.. The cups were removed out of the sugar bags.
0.5
47.
4-501.12; Core; The white cutting board had deep cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must 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; Clean around the wok area. Clean around the sides of cooking equipment to remove the grease and food debris.
0.0
55.
6-501.12; Core; Clean the floor around the cooking equipment and deep fryers. Clean the floor under the shelves in the dry storage area. Physical facilities must be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; The manager on duty did not have a policy to address the clean up of a vomiting and diarrheal event. A food establishment must have a written procedure for employees to follow when responding to a vomiting or diarrheal event. CDI.. A copy of policy was given to the manager on duty.
0.0
10.
5-205.11; Priority Foundation; The handwashing sink in the back area near the reach-in freezer had a box stored in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The box was moved.
0.0
10.
6-301.12; Priority Foundation; The handwashing sink near cold hold unit that hold the sauces had no paper towels. All handwashing sinks must be provide with a hand drying provision. CDI.. Paper towels were placed at the handwashing sink.
1.0
23.
3-501.17; Priority Foundation; There were some food in the walk-in and reach-in cold hold units that were not date marked. Refrigerated potentially hazardous foods kept for more than 24 hours must be date marked. This includes cooked and cooled foods. The date marking can be the consume by or preparation date. CDI.. The food items were date marked.
1.5
37.
3-302.12; Core; There were several bottle of sauces, oils and spices that were not labeled. Foods that are not easily recognizable must be labeled with the common name of the item in the bottles. This is a repeat item from the last inspection.
1.0
39.
3-305.12; Core; There was some boxes of cooking oil stored on the floor. Items must be stored on ANSI or NSI approved shelves.
0.0
49.
4-601.11(B) and (C); Core; Clean around the grill and wok area. Clean around the dep fryers. Clean the lids and sides of the large dry spice containers. Increase cleaning frequency of surfaces of the all the name above items.
0.5
55.
6-501.12; Core; Clean the floor around the cooking equipment and deep fryers to remove the debris. Physical facilities must be cleaned as often as often as necessary to keep them clean.
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
5-205.11; Priority Foundation; Two of the three handwashing sinks in the kitchen had storage on the inside of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The storage was removed from the handwashing sink.
1.0
35.
3-501.13 ; Priority; Food was left out the thaw of the drain board of a prep sink. Food must be thawed by using the following methods: by placing food under running water not to exceed 70F, as a part of the overall cooking process, in the walk-in cooler. CDI. The food was placed under running water
0.5
37.
3-302.12; Core; There were several bottles of sauces, oil and spices that were not labeled. Foods that are not easily recognizable must be labeled with the common name of the item in the bottles. This item is a repeat item from the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in and reach-in freezer units. Clean around the cooking equipment. Clean the door handles on the reach-in cold hold units to remove the flour residue. Increase the frequency cleaning.
0.5
55.
6-501.114; Core;In the dining room there was a child's bike and toys. Items unnecessary to the operation or maintenance of the restaurant must be removed from the lobby area.
0.0
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas. Clean the floor around the grill and deep fryer areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
16.
4-601.11 (A); Priority Foundation - Some soiled knives, food peelers, etc. were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing items at utensil washing area.
0.0
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods in freezer had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
37.
3-302.12; Core - Several bottles of sauces, oil, spices and breadings 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.
1.0
38.
6-202.15; Core - Exterior door to establishment was not self-closing (self-closer was unattached)...Outer openings to establishment shall be protected from entry of insects/rodents by solid, self-closing and tight-fitting doors...Reattach door self-closer.
0.0
43.
3-304.12; Core - Handles of dispensing tongs were touching food...In-use utensils shall be stored on dry, clean surface or in food with handles extending out of food...CDI by removing tongs from foods and cleaning/sanitizing them.
0.0
47.
4-101.19; Core - Observed cardboard lining top shelf on cart by fryers in kitchen and on dry storage shelves...Nonfood contact surfaces of equipment exposed to splash and spillage shall be constructed of nonabsorbent and smooth material...Remove cardboard from shelves.
0.5
47.
4-205.10; Core - Wooden board and black platform underneath three rice cookers are not approved for kitchen use. Also, many inverted black plastic beverage trays are used to elevate food above floor, and these trays are not approved shelves or food preparation surfaces/tables...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Replace board, platform and inverted trays with approved equipment.
0.0
47.
4-501.11; Core - Reach-in freezer had a broken shelf, and back storage wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace broken shelf and rusty shelving with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled equipment door handles, some shelving, freezer interiors, microwave interiors, bottom interiors of fryers. Peeling plastic was on exterior sides of refrigerated make line unit...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces above, and remove peeling plastic.
0.5
53.
6-501.19; Core - Door to men's bathroom was propped open...Except during cleaning and maintenance operations, toilet room door shall be kept closed...During restaurant's operation, keep bathroom doors closed.
0.5
53.
6-501.18; Core - A few handsink basins in kitchen and bathrooms and men's urinal undersides were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
55.
6-501.12; Core - Observed soiled walls and flooring in mop sink/can wash area...Physical facilities shall be maintained clean...Increase cleaning frequency of walls and floors.
0.5
55.
6-501.11; Core - Grout was missing between floor tiles under cooking line equipment. Several dining area booth seats were very worn and damaged...Physical facilities shall be maintained in good repair...Replace missing tile grout.
0.0
55.
6-501.114; Core - Unapproved domestic juicers, Oster blender, Fezen food unit, Hamilton Beach oven (used only by employees) were in facility, along with other unapproved or unused/nonfunctional equipment (including large children's play toys, bikes, guitar, violin (in kitchen) etc. in dining area not currently open to the public)...Items unnecessary to the operation or maintenance of establishment shall be removed...Remove all items not used in establishment's operation. NOTE: If dining area is not currently used, table top children's activity items can remain but not large toys in dining area. Large items must be taken home or remain outside.
0.0
General Comments
TCS*: Time-temperature control for safety foods>>>REMINDER: PIC stated that in-restaurant dining area is currently not provided. However, since customers can enter facility to order and pick up food, bathrooms MUST ALWAYS be available to paying customers who enter the facility for take-out if they need to use the bathrooms (even though dining is not allowed at this time)...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Yilan Chen, Exp. 2/15/2022...DISCUSSION POINTS: Hose with sprayer on the end was attached to mop sink/can wash faucet with no backflow preventer on it (water was on and hose was under pressure). Ice machine water supply line did not appear to have a double check valve. A plumbing system shall be installed to prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law. Provide approved backflow preventer on hose bib (should be double check valve) and on ice machine water supply line if it is not present...Dining room is closed to in-restaurant dining, and tables are put up as a barrier to prevent customers from entering that area. However, bathrooms MUST ALWAYS be available to paying customers who enter the facility for take-out if they need to use the bathrooms (even though dining is not allowed at this time).
*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. Lauren Harden 919-500-0943
*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.
*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.
Remove black buildup from the interior of the gaskets on the walk in cooler.
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
