2-301.14; Priority; Employee observed picking up a food item from the floor to discard but did not wash their hands afterwards. During food preparation hands shall be washed as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- education given and employees hands were washed.
2.0
23.
3-501.17; Priority Foundation; [Repeat] Most ready-to-eat (RTE) TCS* foods (from opened packages or prepared) kept more than 24 hours ago had no dates, including open bags of cooked chicken, cut lettuce, cooked chicken, frozen bags of cooked chicken etc...RTE TCS* foods kept more than 24 hours shall have dates (preparation date or package opening date)...CDI by placing dates on foods. RTE TCS* foods cannot be kept more than 7 days.
1.5
35.
3-501.13 ; Priority Foundation; [Repeat] Raw chicken (thawing) was completely submerged in standing water (55-61F) in food prep sink (water was not running on top of it)...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged in water with water running over it (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of the cooking process...CDI by removing chicken from water and sink and continuing to prepare it if thawed or running water to finish thawing process.
0.5
43.
3-304.12; Core; Scoop for rice was sitting in a container of water at 76F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.0
48.
4-501.14; Core; The edges and walls of the 3 comp sink basins are soiled with residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Scrub all parts of the sink.
0.5
55.
6-501.114; Core; [Repeat] Many miscellaneous items (old equipment, utensils, etc.) are in kitchen that are not used in its operation...Items unnecessary to operation or maintenance of establishment such as nonfunctional equipment or no longer used shall be removed from facility...Remove unnecessary items from establishment.
3-301.11; Priority - Observed worker handle one raw tomato with bare hands...Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment...CDI by voluntarily discarding tomato (educational point)
0.0
10.
5-205.11; Priority Foundation - Bucket of water was in basin of handsink to left of 3-comp sink...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing bucket from handsink basin.
1.0
23.
3-501.17; Priority Foundation - Most ready-to-eat (RTE) TCS* foods (from opened packages or prepared) kept more than 24 hours ago had no dates, including open bags of cooked chicken, open bags of cooked veggies, cut lettuce, cooked chicken, etc...RTE TCS* foods kept more than 24 hours shall have dates (preparation date or package opening date)...CDI by placing dates on foods. RTE TCS* foods cannot be kept more than 7 days.
1.5
35.
3-501.13; Priority Foundation - Raw chicken (thawing) was completely submerged in standing water (50-51F) in food prep sink (water was not running on top of it)...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged in water with water running over it (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of the cooking process...CDI by removing chicken from water and sink and continuing to prepare it. NOTE: To thaPlexiglass splash guards between sinks were cracked/damaged...Food service utensils shall be kept in good repair...Replace splash guards with ones that are intact and in good repair.
To thaw properly, use a large bowl inside sink with chicken in bowl and cool water flowing on top of it and water flowing over sides of bowl.
0.5
37.
3-302.12; Core - Some bottles/containers of sauces, water, etc. were not labeled with their contents...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
41.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops. Also, cloths were stored in soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above--not in soapy water solution OR store them in soiled laundry area.
0.5
45.
4-502.13; Core - Previously filled plastic sauce, ketchup, etc. containers were being reused for food storage. Also, re-used disposable aluminum pans were on clean shelves (after being cleaned)...Single use articles such as plastic sauce, ketchup, condiment containers shall not be reused...When foods are removed from plastic containers, these containers cannot be reused for food storage. They shall be discarded or placed in recycling.
0.5
47.
4-205.10; Core - Large black domestic Power XL air fryer was on kitchen counter...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 equipment from facility.
0.0
47.
4-101.19; Core - Cardboard was lining shelves and by fryer area and in refrigerator...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves and fryer areas (do not replace cardboard). Clean these shelves and other areas more frequently to prevent grease/debris build-up.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled freezer interiors (bottoms). Ice was accumulated on interior bottom of one reach-in freezer. Some old labels/sticky residues were on exteriors of pitchers. Equipment door handles and sink drainboard undersides were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, removing ice from freezer bottom. Remove all old labels and stickers/tape from utensils before washing, rinsing and sanitizing.
0.5
55.
6-501.11; Core - Drain line under handsink by back door was leaking. Outside mop sink/can wash vacuum breaker was damaged/leaking. Plexiglass splash guards between sinks were cracked/damaged...Physical facilities shall be kept in good repair...Repair/replace fixtures above.
0.5
55.
6-501.12; Core - Floor drains under sinks were soiled and kitchen ceiling vents had grease accumulation...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.114; Core - Many miscellaneous items (old equipment, utensils, etc.) are in kitchen that are not used in its operation...Items unnecessary to operation or maintenance of establishment such as nonfunctional equipment or no longer used shall be removed from facility...Remove unnecessary items from establishment.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods (opened packages or prepared) more than 24 hours ago had no dates, including open bags of cooked chicken, cut lettuce, chopped cabbage, etc...RTE TCS* foods kept more than 24 hours shall have dates (preparation date or package opening date)...CDI by placing dates on foods. If foods are kept at 41F or less, they cannot be kept more than 7 days.
1.5
28.
7-202.12; Priority - Observed two spray cans of RAID in kitchen (marked for residential/home use only)...Poisonous/toxic materials shall be used according to manufacturer's use directions on labeling and for a pesticide, the instructions shall state that its use is allowed in a food establishment...CDI by informing PIC of requirement. Do not use RAID inside the restaurant. Only use licensed pest control company for pest control in the establishment.
0.0
28.
7-204.11; Priority - Pink solution in container labeled "Sanitizer" contained quaternary ammonium sanitizer with concentration greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration limits...CDI by discarding sanitizer solution.
0.0
28.
7-102.11; Priority Foundation - A chemical/pesticide was stored in bag that contained rice (was labeled with the name RICE on it) but was not labeled with its current contents...Containers of chemicals and cleaners shall be labeled with name of materials inside...CDI by discarding bag with chemical.
1.0
37.
3-302.12; Core - Some bottles/containers of cooking oil, sauces, dry foods were not labeled with their contents...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
47.
4-101.19; Core - Cardboard was lining shelves and by fryer area...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves and fryer areas and clean these shelves and other areas more frequently to prevent grease/debris build-up.
0.5
47.
4-205.10; Core - Domestic unapproved Instant Pot pressure cooker and food processor and Ninja blender were in kitchen...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 equipment from facility.
0.0
47.
4-502.11(A) and (C); Core - Plexiglass splash guards between sinks were cracked/damaged...Food service utensils shall be kept in good repair...Replace splash guards with ones that are intact and in good repair.
0.0
49.
4-601.11(B) and (C); Core - Ice was accumulated on interior top and bottom of reach-in freezer. Some old labels/sticky residues were on exteriors of pitchers and container lids...Equipment nonfood contact surfaces shall be kept clean...Remove accumulated ice and old labels from containers and lids.
0.0
55.
6-501.11; Core - Drain line under handsink by back door had a slow leak...Physical facilities shall be kept in good repair...Repair leaking drain pipe.
0.5
55.
6-501.12; Core - Floor drains under sinks were soiled and kitchen ceiling vents had grease accumulation...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-501.16 (A)(2) and (B); Priority; Chicken wings, patties, and nuggets in the lower portion of the flip-top cooler measured 45F. PIC believes the fan was blocked by other product overnight. Ambient temp measured 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was moved to the reach-in fridge to cool to 41F.
1.5
43.
3-304.12; Core; The handle of the small scoop in the soda fountain ice bin was touching the ice and a cup handle was in the sugar. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Scoop readjusted.
0.0
47.
4-202.16; Core; Cardboard is being used to line surfaces near the fryer (but is replaced daily). Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material.
4-602.11; Core; Portions under the edges of the inner guard of the ice machine had a slight buildup of residue. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this area more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; The chx wing buckets stored as clean and stacked together had a sticky residue on the outside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
47.
4-205.10; Core; A power drill with a long spiral attachment (that is discolored) is said to be used for sauce prep. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions, certified/classified for sanitation by an ANSI-accredited program, or meet parts 4-1 and 4-2 of the food code. Replace this drill with an approved device such as an immersion blender.
0.0
48.
4-501.14; Core; The edges and walls of the 3 comp sink basins are soiled with residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Scrub all parts of the sink.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-301.14; Priority; Employee was observed handling raw chicken and a personal cell phone but was not seen or heard washing their hands afterwards at the handwash sink. Employee hands shall be washed as often as necessary to remove soil and prevent cross contamination when changing tasks or engaging in activities that contaminate hands. CDI: Employee educated and hands washed.
2.0
48.
4-501.14; Core; The corners of the 3 comp sink basin and the drainboard are soiled with residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Scrub all parts of the sink.
0.0
48.
4-501.16; Core; Raw chicken wings were dumped into a basin of the 3 comp sink to thaw and marinate but the sink was not cleaned & sanitized beforehand or immediately after. A warewashing sink shall be cleaned and sanitized before and after using it to wash produce or thaw food. CDI: Sink was washed and sanitized. Please use the meat prep sink for all raw meat prep to avoid potential contamination.
0.5
49.
4-601.11(B) and (C); Core; The end reach-in freezer has ice and food juice buildup at the bottom. The shelves of the reach-in cooler are soiled with residue. The side of the fryer has a buildup of grease as well as cardboard being used on the flat top grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC: mingwang9197906655@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
9.
3-301.11; Priority; Employee seen handling and cutting a tomato for a burger with bare hands. Food employees may not contact exposed, Ready-To-Eat foods with their bare hands and shall use suitable utensils to handle RTE food. CDI: Tomato was discarded, employee washed hands and donned gloves, and education provided.
0.0
23.
3-501.17; Priority Foundation; Several plastic containers of chicken wings cooked the previous day were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Containers were date marked.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Michael Robinson (919)239-3334
A) Except as provided in par. (B) of this section, 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. *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.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...CONSUMER ADVISORY DISCUSSION: PIC stated that hamburgers and steaks on menu are cooked well done (there are no other raw or undercooked animal foods on menu). They cannot be cooked to order by customers. Therefore, no consumer advisory is required...Keep ALL personal items and food in designated cabinets or shelves and below and away from establishment's food and clean food equipment/utensils...ICE MACHINE WATER SUPPLY LINE: Could not determine if ice machine had the proper double check valve backflow preventer on water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...FOR OFFICE USE ONLY: Observed that hamburger, crab Rangoon, chicken, eggs, noodles, etc. are cooked and cooled in facility. Recommend this facility be changed from category 3 to 4.
