3-302.11; Priority; Raw chicken being stored above raw shrimp and raw pork in walk in cooler. Raw pork above being stored above raw shrimp in walk in cooler. Raw animal foods shall be separated during preparation, storage and holding. Corrected During Inspection - PIC immediately reorganized these items appropriately in walk in cooler.
1.5
16.
4-602.11; Core; Ice machine has black build up on insides of machine. Equipment shall be cleaned at a frequency that precludes accumulation.
0.0
23.
3-501.18; Priority; Chopped cabbage, sweet and sour chicken, opened milk, and sesame chicken observed without date marking labels. Temperature control for safety, ready to eat foods shall be dated to indicate when the food was opened or prepared in order to determine the 7 day shelf life. Corrected During Inspection - Inspector advised PIC to date these items to better determine the disposition of the products.
1.5
39.
3-305.11; Core; Bag of onions stored directly on floor in back storage area. Box of chicken observed on floor in walk in cooler. Open buckets stored on floor in walk in freezer. Food shall be stored at least 6 inches off of floor.
7-207.11; Priority; Medicine observed being stored on shelving above food prep surface and ice machine as well as on front counter near single use cup lids. Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of food, equipment, linens, and single use items. Corrected During Inspection - Inspector advised PIC to relocate these items to a better storage location.
1.0
56.
6-403.11; Core; Open employee food and drink stored on prep tables in back prep area where prep sinks and ice machine are located. Employees shall eat and drink only in designated areas where food, equipment, linens, and other equipment are protected from contamination.
2-301.14; Priority; Employee observed outside upon arrival for inspection, then returned back inside and into walk in cooler and back to prep line without washing hands. Employees must wash hands when changing tasks and when returning from outside and back inside prior to returning back to food preparation. Corrected During Inspection - Inspectors discussed this with PIC at time of inspection to ensure hands are properly washed at times ofchanging tasks and after engaging in activities that contaminate the hands.
2.0
23.
3-501.18; Priority; Cooked shrimp and cooked chicken in walk in cooler observed with the wrong dates indicating 4/22, when the products were cooked on 5/22. Temperature control for safety foods, such as sweet and sour chicken, cooked chicken, cooked pork, etc. observed that have been under refirgeration in the walk in cooler for more than 24 hours without date marks to indicate when those items were prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC corrected the dates that were incorrected at the time of inspection. Inspector discussed ensuring TCS items that last more than 24 hours under refrigeration are properly dated.
1.5
43.
3-304.12; Core; Scoop without handles observed being stored in fried rice at end of cook line. Scoops shall have handles and handles shall be stored above the top of the food.
0.0
47.
4-202.11; Priority Foundation; Food storage containers observed with cracks, holes, and chips. Food contact surfaces shall be smooth as well as free of breaks, cracks, and chips. Corrected During Inspection - PIC is in the process of replacing these containers and will discontinue use.
0.5
56.
6-403.11; Core; Open employee food and drink stored on prep tables in back prep area where prep sinks and ice machine are located. Employees shall eat and drink only in designated areas where food, equipment, linens, and other equipment are protected from contamination.
0.0
56.
4-204.11; Core; Grease build up observed dripping down hood filters. Hoods shall be cleaned and designed t oprevent grease or condenation from dripping into food or onto equipment.
3-302.11; Priority; Cut uncooked broccoli observed being stored in direct contact with cardboard box that originally contained chicken. Raw chicken boxes also being utilized to store other food products in walk in freezer. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall also be separated based on species and final cook temperatures. Corrected During Inspection - Inspector proviced education and guidance and advised PIC to discarded broccoli, original cardboard boxes that chicken comes in as it is not to be reused, and reorder the raw proteins. REPEAT
3.0
21.
3-501.16(A)(1) ; Priority; Wonton soup observed at 90 F in steam unit at prep line. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded this item.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sesame chicken and sweet and sour chicken observed at 50 F inside reach in cooler. Two containers of shelled eggs observed being stored at room temperature around 70 F. Garlic in oil mixture at cook line observed at 62 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed these items to place into walk in cooler for further cooling and voluntarily discarded items that have been out at room temperature for longer periods of time.
1.5
28.
7-206.11; Priority; Unapproved residential pesticide observed stored on shelving in mop sink area. Pesticides shall state that it can be used for commercial kitchens and meet the appropriate requirements. Corrected During Inspection - PIC voluntarily discarded product at time of inspection. REPEAT
1.0
39.
3-305.11; Core; Food items stored directly on floor in walk in freezer. Food shall be protected from contamination by storing the food 6 inches off of floor. REPEAT
1.0
53.
6-501.19; Core; Restroom door observed being propped open upon arrival for inspection. Except during cleaning and maintenance operations, toilet room doors shall be kept closed.
3-302.11; Priority; Cut uncooked broccoli observed being stored in direct contact with cardboard box that originally contained chicken. Raw chicken observed being stored on top of raw pork in walk in cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall also be separated based on species and final cook temperatures. Raw chicken will always be stored on the bottom rack and below all other ready-to-eat and raw protein items. Use the Storage Hierarchy sticker posted on the walk in cooler door for guidance as well. Corrected During Inspection - Inspector proviced education and guidance and advised PIC to discarded broccoli, original cardboard boxes that chicken comes in as it is not to be reused, and reorder the raw proteins. REPEAT
3.0
28.
7-206.11; Priority; Unapproved residential pesticide observed stored on shelving in mop sink area. Pesticides shall state that it can be used for commercial kitchens and meet the appropriate requirements. Corrected During Inspection - PIC voluntarily discarded product at time of inspection.
1.0
28.
7-207.11; Priority; Medicines observed being stored above prep surface in back prep area. Medicine shall be located to prevent the contamination of food, equipment, utensils, linens, etc. Corrected During Inspection - Inspector discussed violation with PIC and advised the medicines to be moved to proper storage location.
0.0
39.
3-305.11; Core; Open buckets of sauce observed being stored directly on the floor in kitchen. Food shall be protected from contamination by storing the food at least 6 inches off of the floor.
0.0
39.
3-307.11; Core; Facility is utilizing printed grocery bags for storage of food, though they are not intended for direct contact of foods. Food shall be protected from miscellaneous sources of contamination.
0.0
39.
3-303.11; Priority; Employees personal drink observed being stored directly in ice inside the ice machine in the back prep area. After use as a medium for cooling the exterior surface of food such as beverages, ice may not be used as food. Corrected During Inspection - Inspector discussed violation with PIC and advised all ice be removed and replenished due to this violation.
1.0
43.
3-304.12; Core; Knives observed stored between equipment at make unit and prep line. In use utensils shall be stored on a clean portion of food preparation areas.
0.0
49.
4-602.13; Core; Shelving throughout, including over three compartment sink, in walk in cooler, and underneath prep tables have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
53.
6-501.19; Core; Restroom door observed being propped open upon arrival for inspection. Except during cleaning and maintenance operations, toilet room doors shall be kept closed.
0.0
56.
6-403.11; Core; Employee food, drinks, and other personal items observed being stored on back area prep surfaces. Eating and drinks shall only take place in designated areas. Personal items shall be stored in designated areas as well.
3-302.11; Priority Foundation; Observed a pan of raw chicken breast stored above a tray of raw beef on a speed rack in the walk in cooler. Also noted a container of raw shelled eggs stored above containers of cooked pork dumplings in the prep cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall also be separated based on species and final cook temperatures. Remember, raw chicken will always be stored on the bottom rack and below all other ready-to-eat and raw protein items. Use the Storage Hierarchy sticker posted on the walk in cooler door for guidance as well. Noted containers of cut/prepped cabbage, cooked shrimp and cooked chicken left uncovered in the walk in cooler. Discussed ensuring all prepped food items are covered (unless cooling) to prevent risk of contamination. CDI- items rearranged in prep cooler and walk-in. Instructed PIC to cover the uncovered food items as well.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a container of General Tso chicken cold holding at 52 F in the walk in cooler unit. Further discussion determined the noted food item was prepped yesterday. Team members believe item was possibly held out at room temperature on the prep counter for an extended period of time. Discuss ensuring all Time/ temperature control food items are kept at 41 F or below for cold hold storage. CDI- item discarded.
1.5
23.
3-501.17; Priority Foundation; Multiple frozen bags of cooked pork were missing date labels in the walk in freezer. Team member indicated pork was cooked a week prior, cooled than transferred into the walk in freezer. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Education provided, noted bag properly labeled.
0.0
37.
3-302.12; Core; Noted bulk containers of sugar and flour left unlabeled on the rear dry food storage rack. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
45.
4-904.11; Core; Single-use plastic spoons (not protected in plastic packaging) stored facing various directions in boxes on the customer self service table. These shall be stored so that only the handles are touched by employees and consumers to prevent contamination.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
10.
5-205.11; Priority Foundation; A cloth stored inside of the back handwashing sink, and a blue lid stored inside of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Do not store anything inside of handwashing sinks. CDI - Items removed.
0.0
15.
3-302.11; Priority; Food stored improperly in multiple units. Raw chicken stored next to RTE (ready-to-eat) cabbage, RTE onions, RTE dumplings, raw beef and raw shrimp in the walk in cooler. Raw chicken stored next to cooked chicken in the reach in cooler. RTE green onions used as a garnish stored on top of raw shell eggs in a prep cooler. Food shall be stored according to final cook temperature. CDI - Food to be re-arranged.
1.5
16.
4-602.11; Core; The sides of the ice machine are soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of garlic in oil measured 43 F in the prep cooler. A container of general tso's chicken measured 70 F on a prep table and was stored sitting out at room temperature during the majority of the inspection. TCS (Time/Temperature Control for Safety) foods require refrigeration and they shall be held at 41 F or below unless they're on time control and procedures are approved by the Department. CDI - Chicken moved to the walk in cooler.
1.5
23.
3-501.17; Priority Foundation; Three containers of eggrolls in the walk in cooler observed with no date mark. Eggrolls prepared yesterday according to PIC. TCS (Time/Temperature Control for Safety) foods shall be date marked on their preparation/open date, and they shall be held for a maximum of 7 days (Prep/open date + 6 days = 7 day hold). CDI - Dates to be added.
1.5
33.
3-501.15; Priority Foundation; Multiple sheet trays of recently prepared sweet & sour chicken stored on a rack on sheet trays at room temperature for an extended period of time. Product reading 118-124 F. Once cooked foods reach 135 F, active cooling is to begin. CDI - Sheet trays to be moved to the walk in cooler.
0.0
45.
4-904.11; Core; Single-use plastic forks and spoons (not protected in plastic packaging) stored facing various directions in boxes on the customer self service table. These shall be stored so that only the handles are touched by employees and consumers to prevent contamination.
0.5
45.
4-502.13; Core; Containers of hoisin and oyster sauce are being re-used to store white dry goods such as sugar, salt and flour. These may not be re-used.
0.0
48.
4-603.16; Core; According to the PIC utensils are cleaned as follows: 1) rinse and scrape/remove soil 2) sanitize (with bleach) 3) rinse. This is not approved. Dishes and utensils shall be: 1) Washed with soap and water 2) Rinsed with clear water 3) Sanitized (with bleach). EHS reviewed proper sanitizing procedures with PIC.
0.5
49.
4-602.13; Core; Cooler gaskets throughout soiled with black accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
0.5
General Comments
No signature required due to COVID-19. 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
3-302.11; Bag of rice stored in container on top of rice. Food shall be protected from contamination. Do not allow outside of packages to touch food.
1.5
39.
3-305.11; Core; Observed bottom of several pans stored on top of containers of food in prep cooler. Food shall be protected from contamination during storage, prep and display. To prevent contamination, do not put bottoms of pans directly on top of exposed foods.
1.0
47.
4-501.11; Core; Rusty wire shelving in dry goods area by back door. Equipment shall be kept in good repair.
0.5
47.
4-205.10; Core; Wood shelves in walk in cooler. Wood shelves may only be used in dry goods areas. Replace with metal of plastic shelves.
0.0
General Comments
Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY.--------------------------------------------
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.
ambient temperature of walk in cooler is at 41F. Recommend adjusting a few degrees lower (37-39F)to allow for temp changes when opening door during rush times.
This inspection was performed by Margaret A. Gunter *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.
Based on observed temperatures on today's visit, foods may be held cold for no more than 4 days - the day of prep +3 days to equal a total of 4 days of cold holding. *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.
Inspection conducted by Marion Wearing, EHSI #2570
A follow up inspection will be conducted. All VR violations must be corrected before the follow up date or an intent to suspend the permit will be issued. Follow-Up: 10/04/2016
