4-903.11(A), (B) and (D); Core; A couple of metal bowls and two metal containers stacked over three compartment sink with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved and arranged to air dry during inspection.
4-501.12; Core; Cutting board on chicken prep sink area heavily scored and stained. 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 cannot be resurfaced. Manager discarded cutting board during inspection.
0.5
49.
4-601.11(B) and (C); Core; Minor accumulation of food debris and splatter on left side of cook line and roaster, and speed rack in walk-in cooler with minor residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during inspection.
0.5
56.
6-403.11; Core; Employee drink (Pepsi bottle) on prep table near flip top cooler. Designated areas shall be used to store employee personal items so that food, equipment, utensils and single-service items are protected from contamination. Items moved during inspection.
3-305.11; Core; Container of rice noodles in water on three compartment sink drainboard on clean side near sanitizer 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. Rice noodles moved during inspection. Noodles are rehydrated and then moved to walk-in cooler according to manager and employee cutting beef so noodles were moved prior to inspection. Ensure food is protected from contamination. Noodles moved during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal bowls and colanders stacked wet nested on shelf above three compartment sink. Cleaned equipment shall be stored in a self-draining position that allows air drying. Bowl moved during inspection. Ensure these are arranged to air dry.
3-501.19; Priority; Facility uses TPHC for noodles and chicken wings during lunch and leaves these items on the prep tables. TPHC Form on cooler where chicken wings are kept is filled out and states they will label the containers, but items not labeled when removed for cold holding. Food shall be marked or indicated when removed from temperature control to indicate when TPHC started and when 4 hour is exceeded. Food that is unmarked shall be discarded. Recommended to use whiteboard on this cooler where the form is to label what times items area removed from the coolers. Items at 48-50F and manager stated they have been out for less than 1 hour. Times added to items during inspection. If items are not labeled during future inspections items will be discarded.
1.5
41.
3-304.14; Core; One wet wiping cloth sitting on prep counter. Wiping cloth bucket tested around 25ppm. Wet wiping cloths shall be held between uses in a chemical sanitizer at correct concentration. Bleach solution shall be 50-200ppm. Bucket changed during inspection and solution tested at 50ppm.
3-304.14; Core; Wiping cloth bucket with 0ppm chlorine sanitizer solution. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration. Bleach solution shall be 50-200ppm chlorine.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal bowls and containers stacked with water nested in-between the containers on shelf above three compartment sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Containers moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Speed rack and shelving near make line soiled with food debris and residue buildup. Outside of cooker where pork roasts are cooked has food splatter residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Drains at prep sink and three compartment sink and several walls, wall behind three compartment sink have some buildup and needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
4-501.114; Priority; Three compartment sink being set up at beginning of inspection, bleach sanitizer around 25ppm when tested. Bleach sanitizer solution shall be at correct concentration at least 50ppm-200ppm. More bleach added during inspection and tested at 50ppm. Test sanitizer solutions with test strips to ensure concentration is 50-200ppm.
0.0
16.
4-601.11 (A); Priority Foundation; Container holding utensils including a whisk, large spoon, and other food contact utensils soiled with food debris along the bottom of the container. Food utensils in contact with soiled debris in container. All utensils and container placed into three compartment sink during inspection to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal containers, clear containers and metal strainers stacked on shelf over three compartment sink with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection. Unused rack in this area, recommended to use rack to store dishes for air-drying.
3-501.19; Core; Did not observe chicken wings being held using TPHC during inspection, but noodles on counter at 68F without time marking when removed from walk-in cooler. Only a small amount of noodles left in container, and EHS educated to mark the time when removed from cold holding. Noodles discarded during inspection.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler shelving and shelving in flip top cooler bottoms soiled with food debris. Shelving under prep tables and top shelf near make line has some residue and dust buildup. Area behind make line is splattered with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Employee drink (mountain dew bottle) and cell phone on prep counter near flip top cooler. Designated areas shall be used to store employee personal items so that food, equipment, utensils and single-service items are protected from contamination. Items moved during inspection.
4-903.11(A) and (C); Core; Single service containers stacked on top shelf with food portion facing up, where they could be contaminated. Single-service and single-use items shall be stored in the original packaging or stored in a manner that protects from contamination until used. Containers inverted during inspection.
4-601.11 (A); Priority Foundation; Container holding utensils soiled with food debris and residue along inside of container. Tongs and utensil food contact portion soiled with residue and clean utensils touching the soiled parts of the container. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All utensils and container placed into three compartment sink to be cleaned.
1.5
55.
6-501.12; Core; Back walls near prep table soiled with food splatter and buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.
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
Facility does not yet have written 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
22.
3-501.16 (A)(2) and (B); Priority; Container of chicken wings and chicken used for general Tso was found in reach-in cooler above 41F. TCS foods shall be held cold at 41F or below. Person in charge stated they had these sitting on counter before placing back into cooler. Since items were not above 45F, items were moved into walk-in cooler and were cooling after a few minutes. Other items in the reach-in cooler were 41F and below. Reminded about TPHC forms for chicken wings and stated they could do the same for that chicken if discarded after four hours.
1.5
43.
3-304.12; Core; Several cups and clear containers being used as scoops inside large flour, sugar, and chicken wing seasoning containers. Scoop with handle and clean container found inside sugar bin with handle inside sugar. During pauses in food prep utensils shall be stored in the food with the handles above the top of the food. Scoop moved so that handle is at the top without touching the sugar and all cups and containers discarded during inspection.
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.
*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* 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.
During inspection, several boxes of food were observed on the floor of the walk-in freezer. Owner said that the boxes contained food that was to be returned to the supplier and was not going to be served or sold in the restaurant. EHS advised owner to label or otherwise identify the food as food to be returned to avoid food storage violations. *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.
