6-301.12; Priority Foundation; Hand sink in the back prep area does not have paper towels. Hand sinks shall have individual disposable paper towels or a hand drying device. Paper towels were provided once REHS spoke to PIC.
1.0
15.
3-302.11; Priority; Raw beef stored next to raw chicken in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units. The food was re-arranged once REHS spoke to PIC.
1.5
28.
7-102.11; Priority Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name. Once REHS spoke to PIC the bottle was labeled.
2-401.11; Core; Employee drink stored on a prep table. Employee drinks shall be in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. This is a repeat item.
1.0
15.
3-302.11; Priority; Cooked chicken is stored next to raw chicken and raw beef in the walk-in cooler. Store all food according to final cook temperatures. The above food was re-arranged.
1.5
21.
3-501.16(A)(1) ; Priority; Fried rice is being held in rice cooker at 105F. Keep all TCS food at or above 135F when held hot. The fried rice was reheated to 168F.
1.5
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack food containers. The above food containers were separated once REHS spoke to PIC. This is a repeat item.
2-401.11; Core; Employee drink stored on a prep table. Employee drinks shall be in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The drink was voluntarily discarded.
0.5
8.
2-301.15; Priority Foundation; An employee washed his hands at the 3 compartment sink. Employees shall wash hands in hand sink only not in a warewashing sink or a prep sink. Once REHS spoke to PIC this employee washed hands at the hand sink.
2.0
15.
3-302.11; Priority; Raw chicken stored above broccoli in the prep area. Store food according to final cook temperatures so contamination can not occur. The chicken was moved to a bottom shelf in the walk-in cooler.
1.5
44.
4-901.11; Core; Plastic food containers are stacked wet. Air dry food containers before stacking or cross stack them. The plastic food containers were separated.
2-401.11; Core; Employee meal stored on the prep table. Employees shall eat, drink in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result.
0.5
15.
3-302.11; Priority; Raw chicken is above celery and carrots in the prep refrigeration unit. Store all food according to final cook temperatures in refrigeration and freezer units. The above food was re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings are 54F and garlic and oil is 71F in the food prep area. Eggrolls are 53F and fried chicken is 42F in the reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The chicken wings, eggrolls and fried chicken were placed in the walk-in cooler. The garlic and oil was placed in the prep refrigeration units.
1.5
41.
3-304.14; Core; Wiping cloths are stored wet on prep surfaces. Store wet wiping cloth in sanitizer mixed to 50-200ppm of chlorine. Wet wiping cloths were placed in sanitizer mixed to 100ppm of chlorine. This is a repeat item.
3-501.15;Priority Foundation; Chicken wings are cooling on a sheet pan on the prep table. Chicken is cooling in the prep refrigeration unit in a thick portion. Cool in rapid cooling equipment(walk-in cooler or walk-in freezer). Cool in thin portions less than 4 inches deep. The chicken was moved to the walk-in cooler to cool.
0.5
35.
3-501.13 ; Priority Foundation; Shrimp is thawing in standing water. Thaw food under cool running water agitate and float off loose particles in an overflow. Thaw in refrigerator or in microwave and cook immediately. Shrimp was placed under cool running water.
0.5
40.
2-303.11; Core; Two employees that are handling food are wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
41.
3-304.14; Core; Wiping cloths are stored wet on prep surfaces. Store wet wiping cloth in sanitizer mixed to 50-200ppm of chlorine. Wet wiping cloths were placed in sanitizer mixed to 100ppm of chlorine.
0.5
44.
4-901.11; Core; Bowls and food containers are stacked wet. Air dry bowls and food containers in self draining position. Air dry before stacking or cross stack containers/bowls.
3-501.16 (A)(2) and (B); Priority; One pan of chicken wings from walk-in sitting out on counter too long awaiting prep, measured at 46F. Maintain cold Temperature Control for Safety foods at 41F and less. CDI- PIC finished frying up the wings. Keep TCS foods in cold-holding equipment until ready to use.
0.0
40.
2-402.11; Core; Employee handling register and also doing food handling activities lacking hat or hair net. 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. Ensure all food handlers wear hat or hair net.
0.5
40.
2-303.11; Core; Food handler wearing bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure food handlers do not wear watches or bracelets.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Sanitizer concentration in sanitizer bucket too low, measured at 25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine residual). If used for handling hot handles, keep cloths clean and DRY. CDI- Sanitizer adjusted to required concentration. Cloths exchanged for new. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet, and with some minor food residue remaining. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans returned to 3-comp sink to be rewashed. Allow pans to air dry before stacking.
0.5
47.
4-205.10; Core; Wood stool used as shelf in walk-in cooler. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code. Replace the wood with a smooth metal dunnage rack designed for this purpose.
0.0
54.
5-501.116; Core; Oil receptacle with thick black accumulation on top and around receptacle on ground. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Clean up the oily buildup.
0.0
54.
5-501.115; Core; Lots of loose litter on ground in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and increase cleaning frequency to maintain the area clean. [REPEAT]
0.5
55.
6-501.12; Core; Residue accumulation along floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
56.
6-403.11; Core; Employee Lactaid milk stored with facility foods in walk-in and front cold-hold units. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee food/beverages in separate designated space. Recommend labeling a bin for -employee use only- and storing employee food/drink storage items there.
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
4-601.11 (A); Priority Foundation; Food containers stored as clean with residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to sink for cleaning.
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on shrimp egg rolls prepared previous days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. [REPEAT]
3.0
35.
3-501.13 ; Priority Foundation; Raw shrimp sitting submerged in still water to thaw. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Shrimp moved to under prep sink faucet for water flowing over.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Sanitizer concentration in sanitizer bucket too low, measured at 0-25ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine residual). If used for handling hot handles, keep cloths clean and DRY. CDI- Sanitizer adjusted to required concentration. Cloths exchanged for new. [REPEAT]
1.0
47.
4-202.11; Priority Foundation; A couple plastic food storage lids with cracked damage observed in use. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Replace the damaged lids. CDI- PIC to replace damaged lids.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation around equipment throughout, including top and sides of fryers, drainage piping under prep sinks, dry storage wire rack, speed rack in walk-in cooler, prep sink faucet handles, sides of cook equipment and prep sinks, back side of tall reach-in unit adjacent to prep sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency throughout and clean thoroughly.
0.5
54.
5-501.115; Core; Full trash bags and litter on ground around dumpster and in parking lot. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the trash/litter and maintain areas clean.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment and along walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean more thoroughly.
0.5
55.
6-501.11; Core; Floor tile damage at back entrance. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: At prep line, Shell eggs overstacked in pan measured at 48F in top portion, and 34F in bottom portion. Raw Chicken sitting out on counter at 53F and cooked chicken wings out on counter at 98F. Maintain cold Temperature Control for Safety foods at 41F and less. Start active cooling process as soon as cooked foods reach close to 135F. CDI- Top portion of off-temperature shell eggs voluntarily discarded by PIC. Raw chicken and Chicken cooked within the past hour moved to walk-in cooler for active cooling. Recommend placing individual lid on the raw shell eggs and keep eggs low in the pan when in top section of prep unit. Recommend using metal pans for all the meat/seafood in the top section of prep unit. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on TCS foods prepared previous days including containers of dumplings and cooked chicken in the walk-in cooler, shrimp egg rolls in the low reach-in cooler, and on cooked noodles in the lower section of prep cooler. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. [REPEAT]
3.0
28.
7-102.11; Priority Foundation; Labeling missing on small bin of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
33.
3-501.15; Priority Foundation; One container of Fried Chicken wings left sitting out on counter, measured at 98F. One container of rice at 119F. Cut cabbage still cooling at 44F placed in top section of prep cooler. Top section of prep cooler is for maintaining temperatures, it is not good at bringing temperatures down, use walk-in for cooling. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). The top section of a prep unit should only be used for maintaining temperatures, not for products needing cooling. As soon as cooked foods cool to 135F, move to walk-in cooler for active cooling. CDI- Chicken moved to walk-in cooler for active cooling. Rice reheated to at least 165F corrective. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on three containers of liquid food ingredients. 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. Add labels to these items.
0.0
40.
2-402.11; Core; Food employee lacking hat or hair net. 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. If front register staff are to help with food handling, make sure washing hands after handling money and wearing hat or hair net.
0.5
40.
2-303.11; Core; Food employee wearing bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure food handlers do not wear watches or bracelets.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Sanitizer concentration in sanitizer bucket too low, measured at 25ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine residual). CDI- Cloths returned to sanitizer and sanitizer adjusted to required concentration. Make sure sanitizer buckets are stored up off the floor. (low plant stand with wheels works well for the large buckets)
0.5
47.
4-501.11; Core; Walk-in cooler door has a torn gasket. Caulk along splash guards of food prep sinks very cracked, soiled, and not smooth. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the door gasket. Replace the sink caulk so smooth and cleanable.
0.5
47.
4-205.10; Core; Black & Decker food processer labelled for Household Use Only observed in the kitchen. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. CDI- PIC to return food processor home.
0.0
47.
4-202.11; Priority Foundation; Two spatulas stored as clean observed with very cracked and torn food-contact surfaces. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Spatulas voluntarily discarded by PIC during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation around all three food prep sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-401.11; Core; Employee beverages stored on top shelf of dry storage rack, above food storage. An 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. CDI- Employee beverages moved to a low shelf during inspection.
0.0
20.
3-501.14; Priority; Cooling Rate: In walk-in cooler, noodles in very large, thick plastic bin, cooling at too slow a rate, 0.03F/min. Cooked chicken in tightly covered plastic container also cooling too slow at 0.10F/min. For cooked TCS food, cool from 135°F to 70°F within the first 2 hours (0.54F/min or greater cooling rate), and down to 41°F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). Cool ambient temperature food, such as canned food or fresh produce, to 41°F within 4 hours (a cooling rate of 0.12F/min or greater). CDI- Foods moved to shallower pans to expedite cooling. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: At prep line, beef overstacked in pan cold-holding at 45F. Shell eggs overstacked in pan at 50F. Cut cabbage at 46F and chicken at 55F. Chicken sitting out on counter at 55F. Maintain cold Temperature Control for Safety foods at 41F and less. CDI- cut cabbage voluntarily discarded by PIC. Shell eggs, beef and chicken prepped within the past hour moved to walk-in cooler for active cooling. Recommend turning prep unit slightly colder. Recommend using THPC for the cut cabbage, or place individual lid on product when in top section of prep line. Recommend using metal pans for all the meat/seafood.
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on one container of shrimp egg rolls and one container of pork egg rolls, prepared yesterday, stored in front low cold-hold unit. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. [REPEAT]
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Prepared shrimp, placed in top section of prep unit, measured at 70F. Fried Chicken left sitting out on counter, measured at 120F. Cooked noodles in large, thick plastic tub and cooked chicken in tightly covered plastic container in walk-in cooler cooling at too slow a rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). The top section of a prep unit should only be used for maintaining temperatures, not for products needing cooling. As soon as cooked foods cool to 135F, move to walk-in cooler for active cooling. CDI- Products moved to shallow metal pans on speed rack in walk-in cooler for active cooling. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
3-501.14; Priority; Cooling Rate: Cut cabbage in very large metal bowl in walk-in cooler, cooling at a rate of 0F/36min = 0F/min. A large, thick plastic, container of cooked noodles also in the walk-in cooling at a rate of 1.1F/36min = 0.03F/min. For cooked TCS food, cool from 135°F to 70°F within the first 2 hours (0.54F/min or greater cooling rate), and down to 41°F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). Cool ambient temperature food, such as canned food or fresh produce, to 41°F within 4 hours (a cooling rate of 0.12F/min or greater). CDI- Foods moved to shallower pans to expedite cooling.
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on one container of chopped bok choy prepared yesterday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection.
0.0
33.
3-501.15; Priority Foundation; Prepared shrimp placed in top section of prep unit, measured at 70F. Fried Chicken left sitting out on counter, measured at 128F. Cooked noodles in large, thick plastic pan and cut cabbage in very large metal pan in walk-in cooler cooling at too slow a rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). The top section of a prep unit should only be used for maintaining temperatures, not for products needing cooling. As soon as cooked foods cool to 135F, move to walk-in cooler for active cooling. CDI- Products moved to shallow metal pans in walk-in cooler for active cooling.
0.5
37.
3-302.12; Core; Labeling missing on one container of liquid food ingredient, and a couple containers of spices. 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. Add labels to these items. [REPEAT]
1.0
41.
3-304.14; Core; Damp wiping cloth sitting out on counter. Sanitizer concentration in spray bottle of sanitizer too low, measured at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine residual). CDI- Cloth removed and sanitizer remade during inspection.
0.0
54.
5-501.115; Core; Lots of loose litter on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and increase cleaning frequency to maintain the area clean.
0.5
55.
6-501.16; Core; Mop not hung to dry. Current mop rack not capable of holding mop. Replace mop rack with one that will allow for the proper hanging of mops, floppy mop head side down, so draining into mop sink drain. [REPEAT]
0.0
55.
6-501.11; Core; The caulking around the meat prep sinks and the front handwashing sink is soiled and pulled away from the wall/sinks. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around these sinks so smooth and cleanable.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
20.
3-501.14; Priority; Cooling Rate: Noodles cooling at too slow a rate of 0.8F/48 minutes = 0.016F/min in large thick plastic tub. Chicken wings also cooling at too slow a rate of 23.1F/48 minutes = 0.481F/min. Cool cooked Temperature Control for Safety (TCS) foods from 135F to 70F within 2 hours (0.54F/min or greater cooling rate), and from 70F to 41F within 4 hours (0.12F/min or greater cooling rate). Wait until products have cooled to 41F and less before placing in the large thick plastic tubs.
CDI- PIC directed to move products to shallower metal pans for improved cooling.
0.0
21.
3-501.16(A)(1) ; Priority; Yellow rice hot-holding at 127F in rice hot-holding unit. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Reheat rice to at least 165F BEFORE placing into the rice hot-holding units. CDI- Rice reheated during inspection to at least 165F corrective.[REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shell eggs overstacked in top portion of prep cooler holding at 56F. Cut cabbage in top section of prep cooler holding at 43.3F. Maintain cold Temperature Control for Safety foods at 41F and less. CDI- Shell eggs voluntarily discarded by PIC and cut cabbage moved to walk-in cooler for active cooling.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Chicken and noodles cooling in large, thick plastic, covered containers at too slow a rate. Use shallow metal pans, on speed rack if possible, for improved cooling of cooked products. CDI- PIC directed to move products to shallower metal pans for improved cooling.
0.5
37.
3-302.12; Core; Labeling missing on some squeeze bottles and spice containers of food ingredients. 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. Add labels to these items.
1.0
38.
6-202.15; Core; The back door to the kitchen was left open with no screen and no air curtain to provide ventilation, and a few flies in kitchen observed. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Recommend installing fabric mesh curtain for the rear door to provide ventilation while not impeding egress in case of fire.
1.0
43.
3-304.12; Core; No-handle Single-use food container left as scoop in bin of spice mix. Knife wedged in soiled space between pieces of equipment. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Single-use food container voluntarily discarded during inspection by PIC. Knife returned for cleaning. Recommend use of magnet along post of prep unit for storage of clean knife, or clean pan to store it in.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes stored as clean stacked wet, and some stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted food-side down. CDI- Dishes returned for washing.
0.0
47.
4-501.11; Core; Wire racks in walk-in cooler rusting with peeling paint. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting racks.
0.0
53.
5-203.12; Core; Hall for restrooms blocked with sign that says "No Restrooms". At least 1 toilet and not fewer than the toilets required by LAW shall be provided. At least 1 restroom must be provided for customers. This is a requirement of your operational permit. Remove/Rephrase the signage ("Restrooms For Customers Only" is acceptable).
0.5
54.
5-501.116; Core; Oil receptacle, oil dumpster pad, and dumpster heavily soiled with oil residue. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area. [REPEAT]
0.5
55.
6-501.16; Core; Mop not hung to dry and leaning up against wall, floppy mop head side up, where draining down wall. Current mop rack not capable of holding mop. Replace mop rack with one that will allow for the proper hanging of mops, floppy mop head side down, so draining into mop sink drain.
0.0
55.
6-501.12; Core; Residue accumulation along floors under cooking equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas more thoroughly.
0.5
55.
6-501.11; Core; By the back kitchen door, floor tile damage with some tiles missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
*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. Follow-Up: 02/21/2019
*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.
screen door at the back is torn. New door with a screen has been ordered. Less metal cans seen in the reach in coolers today. Continue to work on moving foods from the metal cans to food grade containers in the reach in coolers.
During inspection, observed good hand washing and good use of no bare hand contact with ready to eat foods. However, employees on the cooking line were observed wearing gloves while using utensils to cook and handle other foods when not needed. Gloves are not required to be worn if foods can be handled with tongs, spoons, or other utensils. When gloves are not worn properly, it can actually increase risk of cross-contamination. Gloves are only required to be used when ready to eat food is handled without a utensil or other barrier. Recommend using different colored gloves if wearing gloves for handling and preparing raw meat.
Observed employee cleaning raw shrimp, employee had a bandage on his finger but was not wearing gloves or any other barrier over the bandage. If employees have cuts or are wearing bandages, they must wear a glove or other protective barrier to handle foods. Also, if wearing a bandage, the bandage should be changed each time it becomes soiled or wet, such as when washing hands. Spoke with manager about this issue, employee was instructed to wash his hands and put on a glove.
1.5
10.
In the walk-in cooler, raw shrimp was draining into a bowl over prepared sauces, do not store raw seafood or meats over prepared foods or sauces; shrimp was moved.
0.0
23.
In the make line cooler, a container of chicken wings was being cooled covered with plastic wrap, also there was a lot of chicken in the container. When foods are in the process of cooling, they should be left loosely covered or uncovered if protected from contamination; foods should be cooled in small quantities, using shallow pans, ice baths and/or ice wands.
0.0
24.
Chicken was found thawing in standing water in the prep sink and shrimp was being thawed under running water but the water was at 85F. Foods may be thawed using running water with enough velocity to wash away any debris that comes off as part of the thawing process and the water used for thawing must be at 70F or less. During hot weather, the cold water coming from the tap reaches 80-90F, thawing will need to be done in a cooler.
0.5
26.
Found a single-use container being used to scoop the chicken base, dry foods should be scooped with a utensil with a handle. Need a sealable container for the opened MSG in the back storage room, once opened all dry goods should be in a sealed container or sealable plastic bag.
0.0
34.
Clean knives/cleaver and cutting boards were sitting on the prep table next to raw shrimp that was being cleaned; do not set or store clean utensils or equipment near raw seafood or meat, they should be protected from contamination.
0.0
35.
Observed reuse of soy sauce containers for dry rice in the bag; do not clean and reuse for direct food storage, however dry foods that are still in their original container may be stored in the buckets, if the bucket becomes dirty or damaged it must be discarded.
0.5
39.
Cleaned, cut broccoli was being stored in a large blue non-food storage container, either need to use a food storage container or using a food grade plastic liner for the container.
0.0
40.
Cleaning is needed on the prep cooler, make line cooler, and walk-in cooler/freezer gaskets. Detail cleaning is needed on the cook line rinse faucets and around the burners on the wok line.
0.5
46.
Recaulking is needed in the corners of the hood. Cleaning is needed on the hood vent covers over the wok line.
0.0
49.
No documentation of approved training - no credit awarded.
Observed raw chicken in freezer with no cover; cover all foods that are being stored to protect them from contamintation.
0.0
24.
Observe chicken and shrimp thawing in standing water of sinks; thaw food by approved method including: a container under running water.
0.5
34.
Clean cutting board stored behind faucet 3 compartment sink and prep sink; dry utensils in area safe from splash.
0.0
35.
Observed reuse of soy sauce containers; do not clean and reuse for food storage; use food grade containers intended for reuse.
0.5
39.
Observed "Sterilite" containers used to store egg roll, chicken, etc. with direct contact with food. Us food grade container or food grade plastic liners.
0.0
47.
Food stored on drink crates in walkin cooler (broccoli) and freezer (chicken). Store food 12` above floor on NSF shelves if stationary. (Movable shelves all product to be stored at 6` above floor.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Keep lights above cook area (hood) turned on while cooking; all food prep areas require 50 ft-candles of light.
Observed employee beverage on top of prep cooler next to where food is expedited. Do not store employee drinks where they could spill in or on food, food prep areas, or food contact surfaces. Beverage was moved.
0.0
10.
In make line cooler, wooden bowl used for measuring meats was being used for both raw chicken and beef and was sitting over the raw onions; utensils used for raw meats should be used for multiple meats and should not be stored with ready to eat foods, a different bowl should be used for each meat to prevent cross-contamination; bowl was removed from line and issue was discussed with the owner/manager. In the walk-in freezer, trays of raw chicken were stored above raw beef and pork and in the walk-in cooler, raw meats were stored above sauces. In coolers and freezers, raw meats should be stored according to final cook temperatures and should not be stored above ready to eat foods, refere to chart on the wall by the cooler/freezer; foods were rearranged properly during inspection.
1.5
11.
Found one container that still had some greasy residue on it, be sure to throughly clean all utensils and equipment after use. When cleaning greasy items, more dish soap may be needed to break up the grease. Container was re-cleaned during inspection. Soda fountain diffusers were not clean, they had black build up on them, be sure to clean the soda diffusers regularly; diffusers cleaned during inspection.
1.5
16.
Fried rice in one of the rice cookers was not being maintained properly at 135F. All hot potentially hazardous foods must be maintained at 135F or greater. Fried rice was reheated to above 165F. On the cooking line, water is used to rinse a strainer used for food, the water had some floating food particles but was not being maintained at required temperatures, water used to store utensils used for food should be maintained at 135F or greater; water was reheated to over 200F.
0.0
24.
Shrimp was being thawed using running water, which is an acceptable method but the water must be at 70F or below. The cold water was 86F. In hot weather, cold water will not be cold enough to thaw properly in running water. Need to thaw in a cooler.
0.0
26.
One bag of rice found open and with a handleless cup being used to dispense rice. Once opened, dry goods should be stored in a sealed container or sealable plastic bag. Dry goods should be dispensed using a utensil with a handle.
0.0
34.
Found one cutting board stored behind the faucet at the 3 compartment sink. Do not store cutting boards or any other utensils behind the 3 compartment sink faucets, there is potential for contamination from splash on these items.
0.0
35.
Found rice being stored in a used food bucket, once buckets have been emptied, they should not be cleaned and re-used for food storage. They are not constructed in a manner that is easily cleanable.
0.0
36.
A few of the soda fountain diffusers are stained and peeling, replace stained and peeling diffusers.
0.0
39.
Found several different foods stored in Sterilite plastic containers and other containers that are not approved for use as food storage. Any plastic containers must be made of food contact grade plastic.
0.0
40.
Cleaning is needed under the cutting board brackets on the ends of the make line and on the underside of the cutting board. Make sure to take off the cutting board and clean both sides thoroughly every day and allow it to air dry befor using it.
0.0
45.
Clean the wall behind the cook line.
0.0
46.
The hood needs cleaning. At the base of the hood, the metal is buckling and there are gaps, repair and seal these areas. In the walk-in cooler, there is condensation building up in the light fixture cover, make sure that seal in cover is properly fitting so that moisture does not accumulate inside of the cover. At start of inspection, the hood lights were not on, but food was being prepared on the cook line, all food prep area must have at least 50 foot candles of light during hours of operation, be sure to keep the lights on during hours of operation.
0.5
47.
Oil and sodas are being stored on drink pallets that are sitting on the floor, this does not meet storage requirements. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.0
48.
The back screen door is not self-closing, need to add tension hinges or a spring that will allow the door to be self-closing.
0.0
49.
No documentation of approved training - no credit awarded.
