5-205.11; Priority Foundation; Observed a food employee rinsing a pitcher in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC stopped employee behavior and pitcher was moved to dishwasher for cleaning.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dirty plates stored under a fryer prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Plates were moved to dishwasher for cleaning.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed several plastic containers that were stacked together while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Separate containers to allow air drying.
0.0
47.
4-501.11; Core; One of the fryer basket was damaged in the corners. Equipment shall be maintained in a state of good repair and condition. Discard and replace damaged fryer basket.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; Observed containers of raw pork and raw beef over a container of cooked chicken satay in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat foods. CDI - Foods were rearranged in the walk-in cooler to prevent cross-contamination.
1.5
15.
3-304.15 (A); Priority; Observed a food employee washing dirty gloves in the handwashing sink. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food, or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Gloves were discarded and employee washed their hands.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some sliced, raw fish in the sushi display cooler, some prepared sushi rolls and half and half in the refrigerator were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved TCS foods in different coolers.
1.5
49.
4-601.11(B) and (C); Core; The hood vents have some residue buildup and are in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the hood vents.
0.5
54.
5-501.114; Core; The shared garbage dumpster is missing the drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Reach out to garbage company to replace missing plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-304.15 (A); Priority; A food employee rinsed soiled single-use gloves after handling food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food, or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Spoke to PIC to correct employee behavior.
1.5
15.
3-302.11; Priority; A container of thawing raw chicken stored above a container of prepped broccoli in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat food. CDI - Foods rearranged in the walk-in to prevent cross contamination.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of cooked ground chicken and raw soft-shell crab were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into walk-in cooler for rapid cooling.
1.5
41.
3-304.14; Core; Damp wiping cloths were stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at adequate concentrations. CDI - Wiping cloths placed in wiping cloth buckets.
0.0
48.
4-302.14; Priority Foundation; Unable to locate chlorine test papers for the dishwasher. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC placed order for new cl test strips.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Observed a food employee handling raw chicken with bare hands, then handling ready-to-eat noodles. Food employees shall wash their hands: When switching between working with raw food and working with ready-to-eat food; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Corrected employee behavior, employee washed hands. REHS recommends more training on when to wash hands.
2.0
23.
3-501.18; Priority; Container of cooked rice and a container of cooked eel had incorrect date marking, causing items to be marked over 7 day limit. Food shall be discarded if it: Exceeds the temperature and time combination specified in the FDA Food Code except time that the product is frozen; is in a container/package that does not bare a date or day; or is appropriately marked with a date or day that exceeds a temp/time combination as specified in the FDA Food Code. CDI - Incorrect dates removed, correct dates were added to food items.
1.5
39.
6-404.11; Priority Foundation; A couple dented cans were stored with intact cans. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service/single-use articles. CDI - Dented cans removed for return to supplier.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; Observed an employee using a handwashing sink to prepare batter. A handwashing sink may not be used for purposes other than handwashing. CDI - Stopped employee behavior and batter was voluntarily discarded.
0.0
15.
3-302.11; Priority; Observed prepared, raw chicken stored above ready-to-eat foods in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat foods. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Raw chicken placed on lower shelving.
1.5
16.
4-702.11; Priority; When tested during the inspection, the concentration of the sink-surface sanitizer for the 3-compartment sink was at 0 ppm therefore not allowing for large items to be sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - After running the sanitizer for a few minutes and re-testing, the sanitizer was of adequate concentrations. Check sanitizer solution regularly.
1.5
23.
3-501.18; Priority; Observed containers of cooked duck without date markings. A TCS, ready-to-eat food prepared in the food establishment shall be discarded if it: Is in a container or package that does not bear a date or day. CDI - Correct date added to cooked duck by PIC. Maintain date marking.
1.5
35.
3-501.13 ; Core; Observed raw tuna thawing in fully sealed vacuum packaging in the walk-in cooler and in the sushi cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing using procedures specified in the Food Code. Remove raw tuna from packaging.
0.0
39.
3-305.11; Core; Observed a couple boxes of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination; and in a clean, dry location. Move boxes off the floor and onto shelving.
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
2-501.11; Priority Foundation; No written procedure or cleaning materials available in the event of a diarrheal of vomiting event. There shall be written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - educational materials reviewed and left with PIC.
0.0
15.
3-302.11; Priority; Repackaged, raw chicken stored above raw seafood in reach in cooler. Repackaged, raw chicken stored above cooked foods in walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tempura batter (with coconut milk) and various fish in sushi display cooler holding above 41F. Time/Temperature Control for Safety (TCS) Foods shall be stored at 41F or below. CDI - tempura batter rearranged in ice bath, ice placed on sushi fish.
1.5
33.
3-501.15; Priority Foundation; Two small containers of diced tomatoes cooling in deep, tightly sealed containers. Cooling shall be accomplished by placing food in shallow, loosely covered containers. CDI - tomatoes moved to a sheet tray to properly cool.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on counters throughout. When not in use, wet wiping cloths shall be stored in sanitizer at the appropriate strength. Wet wiping cloths moved to sanitizer buckets.
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
