5-205.11; Priority Foundation; Chair is blocking access to the hand sink behind the front counter. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The chair was moved away from the hand sink. This is a repeat item.
2.0
15.
3-302.11; Priority; Raw shrimp stored next to chicken and raw chicken stored next to beef in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units. The above food was re-arranged.
1.5
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food employee shall wear a hair restraint such as a hat, hair net or visor.
0.5
55.
6-501.11; Core; A few broken floor tiles by the back hand sink. Physical facilities shall be maintained in good repair.
2-102.12 (A); Core; Nobody on site is a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
0.0
10.
5-205.11; Priority Foundation; Chair is blocking access to the hand sink behind the front counter. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The chair was moved away from the hand sink. This is a repeat item.
1.0
15.
3-302.11; Priority; Wontons stored below raw chicken in the walk-in freezer. Store all food according to final cook temperatures in freezers and refrigeration units. The above food was re-arranged.
1.5
41.
3-304.14; Core; Sanitizer is less than 50ppm of chlorine in the wiping cloth bucket. Wiping cloth shall be held in sanitizer mixed to the manufacturer's specified concentration( 50-200ppm for chlorine). Chlorine sanitizer was remixed to the correct concentration for the wiping cloth bucket.
0.5
47.
4-501.12; Core;4-501.12; Core; Noted cutting boards are discolored and has deep scratches. 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 are not capable of being resurfaced. Replace or resurface cutting boards. This is a repeat item.
2-401.11; Core; Noted personal bowls of food stored above work top cooler. EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
1.0
10.
5-205.11; Priority Foundation; Upon arrival, noted chair blocking the front-end handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Handwashing sink removed.
0.0
15.
3-302.11; Priority; Observed food employee prep raw shrimp closely near employee prepping raw chicken on the same prep table. Also observed large bowls of chopped broccoli stored uncovered inside the walk-in cooler. Keep all food covered during storage, even in the bottom of working units. Vegetables that have been washed and cut, but not yet cooked still need to be kept covered. Raw foods shall be separated and stored below from cooked/ready-to-eat foods. CDI- Education provided. Food rearranged. Discussed utilizing meat/poultry prep sink to prep chicken.
1.5
37.
3-302.12; Core; Noted labels for the bulk containers of salt/pepper mix have worn off. Please relabel. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
47.
4-501.12; Core; Noted cutting boards are discolored and has deep scratches.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 are not capable of being resurfaced. Replace or resurface cutting boards.
1.0
49.
4-602.13; Core; Detail cleaning neeed for the following areas and equipment: side surfaces of the deep fryer units; exterior surface of the rice cooker; storage shelves throughout prep kitchen; exterior surface of the bulk ingredients containers; and the prep sink drain boards. Increase frequency of cleaning for all equipment surfaces throughout prep kitchen.
1.0
55.
6-501.12; Core; Detail cleaning needed for the floor spaces throughout the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Noted personal bowls of food and personal bags of food stored with retail food items. EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.5
15.
3-302.11; Priority; Observed food employee prep/ cut carrots closely near bowls of raw shrimp. Noted a container of chopped onions stored below raw beef in the walk-in cooler unit. Also observed large bowls of chopped broccoli stored uncovered inside the walk-in cooler. Keep all food covered during storage, even in the bottom of working units. Vegetables that have been washed and cut, but not yet cooked still need to be kept covered. Raw foods shall be separated and stored below from cooked/ready-to-eat foods. CDI- Education provided. Food rearranged.
1.5
42.
3-302.15; Core; Observed food employee take mushrooms out of there original container and begin to chop them without washing food first. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
45.
4-502.13; Core; Noted single-service jug being re-used as a rice scooper. Also noted single-use lids being re-purposed as pot lids for the steam wells. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
0.5
47.
4-501.12; Core; Noted cutting boards are discolored and has deep scratches.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 are not capable of being resurfaced. Replace or resurface cutting boards.
1.0
49.
4-602.13; Core; Detail cleaning neeed for the following areas and equipment: side surfaces of the deep fryer units; exterior surface of the rice cooker; storage shelves throughout prep kitchen; exterior surface of the bulk ingredients containers; and the prep sink drain boards. Increase frequency of cleaning for all equipment surfaces throughout prep kitchen.
1.0
54.
5-501.116; Core; Noted excess build-up on the top exterior surface of the outside grease containment unit. Clean noted grease containmet unit.
0.0
55.
6-501.12; Core; Detail cleaning needed for the floor spaces throughout the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; Increase light intensity in walk-in cooler. Noted lighting very low/dim inside walk-in cooler unit.
2-301.15; Priority Foundation; Observed food employee rinse hands at the three compartment sink after prepping raw shrimp. Employees must wash hands at designated handwashing sinks at all times. CDI-EHS stopped employee and directed him to wash hands in designated handsink. Noted employee did this again later in the inspection as well. Guidance given both times observed.
2.0
23.
3-501.17; Priority Foundation; Observed containers of pork egg rolls, cooked pork and fried chicken pieces missing date marking labels in the walk-in cooler and front-end prep cooler unit.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- Food items labeled.
1.5
37.
3-302.12; Core; Noted labels for the bulk containers of salt/pepper mix have worn off. Please relabel. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
39.
3-305.11; Core; Upon arrival, found a container of raw shrimp stored on the floor in the walk-in cooler unit. Ensure food is kept at least 6 inches off the floor, on a clean dry location.
0.0
47.
4-501.12; Core; Noted cutting board on the prep top unit is discolored and has deep scratches.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 are not capable of being resurfaced. Replace or resurface cutting boards.
0.5
47.
4-101.11; Core; Observed re-used cardboard boxes, lined with a plastic bags, used to store crispy noodles. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
0.0
49.
4-602.13; Core;Detail cleaning neeed for the sides surfaces of the deep fryer, exterior surface of the rice cooker, shelving spaces throughout kitchen area and the prep sink drain boards.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning neeed for the following areas and equipment: side surfaces of the deep fryer units; exterior surface of the rice cooker; storage shelves throughout prep kitchen; exterior surface of the bulk ingredients containers; and the prep sink drain boards. Increase frequency of cleaning for all equipment surfaces throughout prep kitchen.
4-501.12; Core; The cutting board on the prep top unit has heavy scratches.- 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 are not capable of being resurfaced.- Please have cutting boards replaced or resurfaced.
0.5
49.
4-602.13; Core; Cleaning is needed on the gaskets and pipes around the frying area.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residues.- Please clean items listed.
0.5
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
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
3-302.12; Core; The spices such as salt and sugar on the prep line do not have a label of what they are.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.- Please label the food.
1.0
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
4-501.11; Core; The gaskets are torn on the prep unit cooler as well as the cooler nearest the register.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
1.0
47.
4-501.12; Core; The cutting board on the prep top unit has heavy scratches.- 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 are not capable of being resurfaced.- Please have cutting boards replaced or resurfaced.
0.0
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. This is a repeat item.
1.0
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 PIC cannot sign due to COVID-19 concerns
3-302.12; Core; The spices such as salt and sugar on the prep line do not have a label of what they are.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.- Please label the food.
0.0
39.
3-307.11; Core; Observed cooked sweet n sour chicken being cooled on a box top that the raw chicken came instead of a pan or other dish/utensil.- Food shall be protected from contamination.- CDI, EHS informed PIC this is not a good item to use, since raw chicken has been stored on it, it may contaminate the cooked chicken. Food reheat
1.0
47.
4-501.11; Core; The gaskets are torn on the prep unit cooler as well as the cooler nearest the register.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
1.0
49.
4-602.13; Core; Cleaning is needed on the gaskets and pipes around the frying area.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residues.- Please clean items listed.
0.5
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. This is a repeat item.
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------------PIC cannot sign due to COVID-19 concerns.
2-501.11; Priority Foundation; Facility does not have written cleanup procedures for vomiting/diarrheal events.- 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.- CDI, EHS provided forms to meet compliance.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple pans and strainers being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack dishes while they are wet.
0.5
47.
4-501.11; Core; One gasket is torn on the egg roll cooler, the handles are broken on the rice cookers, and the shelving in walk in is rusting.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed.
0.5
49.
4-602.13; Core; Cleaning is needed on the gaskets and pipes around the frying area.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residues.- Please clean items listed.
0.5
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. This is a repeat item.
1.0
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------------PIC cannot sign due to COVID-19 concerns.
*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.
This inspection was performed by Margaret A. Gunter
