2-102.12 (A); Core; No one at time of inspection was 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.- Please have the person in charge become a certified food protection manager.
1.0
5.
2-501.11; Priority Foundation; PIC could not locate a written procedure for the cleanup of vomiting or diarrhea events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI- Template provided to establishment.
0.0
6.
2-401.11; Core; Open employee beverage was being stored on the hot holding line. Employees may drink from a closed beverage if it is stored in an area that prevents contamination of food or clean equipment. Employee moved beverage to cash register during the inspection.
0.5
10.
5-205.11; Priority Foundation; Two soiled cooking pans were being stored in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Pans were moved to three compartment sink.
1.0
21.
3-501.16(A)(1) ; Priority; Cooked shrimp and chicken were holding below 41F on the hot holding line (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Items were reheated to 165F during the inspection.
1.5
23.
3-501.17; Priority Foundation; Repeat; Several containers of cooked meat and cut greens were found with no date marking. 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: Foods were date marked during the inspection.
3.0
39.
3-305.11; Core; Containers of food were found being stored on the floor. All food items shall be stored at least 6 inches above the floor to prevent potential contamination.
1.0
43.
3-304.12; Core; Several scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers, they shall have handles that are positioned above the food in order to prevent potential contamination. Full deductions will be taken if this item is repeated.
0.5
49.
4-601.11(B) and (C); Core; Cooking equipment exterior and microwave interior have residue buildup and need to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.12; Core; Repeat; Ceiling in the main kitchen area has residue buildup and needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Personal beverage was found being stored on a cutting board. Employees may drink from a closed beverage if it is stored in an area that prevents contamination of food or clean equipment.
0.0
10.
5-205.11; Priority Foundation; Employee was observed dumping food in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employee was educated during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Multiple potentially hazardous foods being held hot were below 135F on the front hot holding unit (see temperature chart). Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Foods were reheated as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Heavy cream was found being held outside of refrigeration and was at 86F. This cream was not being used and was not attended to. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cream was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Repeat; Several containers of chicken and cooked vegetables were found with no date marking. 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: Foods were date marked with day dot stickers.
3.0
37.
3-302.12; Core; Several fine ingredients were found with no labeling. 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.
1.0
40.
2-303.11; Core; Employee was observed cutting food while wearing a bracelet. Other than a plain wedding band, employees may not wear jewelry on their wrists or fingers while preparing food.
0.0
43.
3-304.12; Core; Repeat; Several scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers, they shall have handles that are positioned above the food in order to prevent potential contamination.
0.5
47.
4-501.11; Core; Hot box door does not closed and was being held in place with a bucket on the floor. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.12; Core; Repeat; Ceiling in the main kitchen area has residue buildup and needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; No one at time of inspection was 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.- Please have the person in charge become a certified food protection manager.
1.0
10.
5-202.12; Core; Handwashing sinks had no hot water and were not reaching 100F. All handwashing sinks shall reach a minimum hot water temperature of 100F.
0.0
10.
6-301.12; Priority Foundation; No paper towels were provided at handwashing sink in kitchen are. All handwashing sinks shall be provided with a hand drying provision such as paper towels. CDI- Paper towels were provided.
1.0
23.
3-501.17; Priority Foundation; No date marking was observed for ready to eat potentially hazardous foods in the facility. Some of these food items were cooked/prepared multiple days ago. 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: Foods were date marked with day dot stickers.
3.0
24.
3-501.19; Priority Foundation; PIC stated that all potentially hazardous foods on the front holding line were being held on time as a public health control (TPHC). None of these food items had time markings to indicate when they were removed from temperature control and when they must be discarded. Potentially hazardous foods being held on TPHC must have time markings to indicate when they are removed from temperature control and when they must be discarded. CDI- Time markings were placed on food items.
1.5
28.
7-207.11; Employee medicine was stored directly on/above a prep top unit. Medicines that are in the food establishment for employee use shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Medicine was relocated.
1.0
35.
3-501.13; Priority Foundation; Raw chicken was found being thawed out in the kitchen at room temperature. Potentially hazardous foods must be thawed using approved thawing methods such as under running water at 70F or below, in refrigeration, or as a part of the cooking process. CDI- Chicken was placed inside of refrigeration.
0.5
39.
3-305.11; Core; Multiple containers of chicken were found being stored on the floor of the kitchen. All food items shall be stored at least 6 inches above the floor to prevent potential contamination. CDI- Food containers were removed from the floor.
1.0
43.
3-304.12; Core; Several scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers, they shall have handles that are positioned above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean food containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.0
50.
5-103.11; Priority Foundation; Repeat; There is no hot water in the facility.- Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.- CDI, currently they are heating up water on the stove for hot water needs. EHS will return by 8/10/23 to ensure hot water is back for establishment.
1.0
55.
6-501.12; Core; Ceiling in the main kitchen area has residue buildup and needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The PIC must be able to demonstrate knowledge of foodborne disease prevention via CFPM training, have no Priority violations during the inspection, or respond correctly to all food operation questions posed by the inspector. PIC was educated on violations found during the inspection.
1.0
2.
2-102.12 (A); Core; No one at time of inspection was 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.- Please have the person in charge become a certified food protection manager.
1.0
9.
3-301.11; Priority; Observed employee slicing and handling fresh bread (naan) with their bare hands.- food employees may 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, the bread was voluntarily discarded and made again using gloves.
2.0
23.
3-501.17; Priority Foundation; Nothing in the food establishment had a date mark.- refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.- CDI, some items voluntarily discarded while others were dated.
3.0
38.
6-501.111; Core; Observed a few small and large cockroaches on top of food prep units, under three compartment sink, and handwashing sink. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by routinely inspecting incoming shipments of food and supplies and inspecting premise for evidence of pest.
1.0
40.
2-402.11; Core; No one during inspection had any type of hair restraint.- 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.- Please ensure food employees have an effective hair restaint.
0.0
43.
3-304.12; Core; Observed in use cooking utensils being stored in hot water on the stovetop but temping at 84 degrees F.- During pauses in food preparation or dispensing, utensils shall be stored in a container of hot water that maintains a temperature of 135 degrees F or higher.- CDI, the stove was turned on and water heated to proper temperature.
0.5
49.
4-602.13; Core; The sides of cooking equipment such as the grills and hoods, have residue buildup on them.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soil residues.- Please clean the areas listed.
0.5
50.
5-103.11; Priority Foundation; There is no hot water in the facility.- Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.- CDI, currently they are heating up water on the stove for hot water needs. EHS will return by 11/18/22 to ensure hot water is back for establishment.
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 Follow-Up: 11/18/2022
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The PIC must be able to demonstrate knowledge of foodborne disease prevention via CFPM training, have no Priority violations during the inspection, or respond correctly to all food operation questions posed by the inspector. PIC was educated on violations found during the inspection.
1.0
2.
2-102.12 (A); Core; The PIC is not a CFPM. 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. Become certified in food protection management.
1.0
5.
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 for future inspections.
0.0
16.
4-602.11; Priority; Food prep table was not cleaned (or sanitized) after being contaminated by the killing of a pest. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CDI: Table was cleaned and sanitized and the process was explained to the employees.
1.5
21.
3-501.16(A)(1) ; Priority; Samosas (filled with potatoes and peas), shrimp, and portions of a chicken curry in the steam table measured below 135F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Steam table temp was raised to reheat the curry (while stirring.) The shrimp and samosas were placed on a 3 hour time to be discarded after lunch.
1.5
23.
3-501.17; Priority Foundation; No TCS foods in the walk-in cooler or the flip-top cooler were 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: Foods were date marked with day dot stickers.
1.5
38.
6-501.111; Core; Large and small live pests were seen in the dish area and on the prep table of the line. The premises shall be maintained free of insects, rodents, and other pests. Employee said pest control was performed 10 days ago. Have commercial pest control performed more often.
1.0
41.
3-304.14; Core; Dry cloths were being stored on prep tables and on top of pipes. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. Keep a bucket of sanitizer available for the wiping cloths.
0.5
43.
3-304.12; Core; Cooking utensils were being stored on the stove top in water that measured 111F. Multiple deli containers were being used as scoops and being stored in various dry goods and the rice warmer. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. Scoops may be stored in foods with the handles out of the food.
0.5
44.
4-903.11(A), (B) and (D); Core; A stack of sauce pans and two food processors with the lids closed were stored wet. Knives were being stored in a soiled metal container above the prep table. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying and in a clean location. Air dry all dishes before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; Small boxes of SS articles underneath the register are sitting directly on the floor. SS articles shall be stored at least 6 inches above the floor.
0.0
48.
4-501.14; Core; The 3 comp sink was soiled with a layer of food residue. Components of warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours.
0.0
48.
4-302.14; Priority Foundation; No testing kit is available for the quat sanitizer. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. VR: EHA will return to check if a kit has been obtained by 2022.01.21.
0.5
49.
4-601.11(B) and (C); Core; The flip-top cooler has food debris building up underneath the lid. The shelves in the walk-in units and the dry storage are building up residue. 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.
0.5
55.
6-501.12; Core; Ceiling on the hot line has a layer of residue buildup. Physical facilities shall be cleaned 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 Report e-mailed to PIC:arulraj168@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
