2-102.12 (A); Core; No person in charge with food protection manager certification (ServSafe expired 5/2024) was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-A list of accredited CFPM courses provided in email to owner.
1.0
41.
3-304.14; Core; Observed a few damp wiping cloths stored on cookline and countertop. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.
1.0
47.
4-501.11; Core; Improvement seen. Observed a few rusty shelves in walk-in cooler and storage area. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
0.5
47.
4-501.12; Core; Observed cutting board at flip top prep unit with deep dark scratch marks. 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. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty/soiled metal shelving throughout kitchen. Non food contact surfaces shall kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
53.
6-501.18; Core; Observed toilets in both men and women restrooms need cleaning. Plumbing fixtures such as handwashing sink, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning of toilets.
0.0
55.
6-501.12; Core; Observed soiled/greasy hood ventilation filters. Physical facilities shall be kept clean. Increase cleaning in this area.
3-501.16 (A)(2) and (B); Priority; Observed spare ribs in flip top prep unit with temperature of 44F. TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. CDI-Ribs moved to bottom cooler.
3-304.14; Core; Observed a few damp wiping cloths stored on cookline and countertop. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.
0.5
47.
4-501.11; Core; Many rusty shelves were in walk-in and storage areas. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
1.0
55.
6-501.12; Core; Observed soiled kitchen walls, mop sink/can wash basin and hood ventilation filters and flooring next to mop sink. Physical facilities shall be kept clean. Increase cleaning in these areas.
3-305.11; Core; Observed container of broccoli stored next to prep unit uncovered. Food shall be protected from contamination by storing where it is not exposed to splash, dust or other contamination. Cover food when not in use.
0.0
41.
3-304.14; Core; Observed one wet wiping cloth stored at cookline. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.
0.0
47.
4-501.11; Core; Many rusty shelves were in walk-in and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
1.0
55.
6-501.12; Core; Observed soiled kitchen walls, mop sink/can wash basin and hood vent filters. Physical facilities shall be kept clean. Increase cleaning in these areas.
3-302.11; Priority; Observed repackaged pork stored above shrimp and imitation crabmeat in reach-in freezer. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. CDI-Food was rearranged during inspection.
1.5
41.
3-304.14; Core; Observed two wet wiping cloths stored on cookline and prep area. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.
0.0
47.
4-501.11; Core; Many rusty shelves were in kitchen, walk-in and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
1.0
55.
6-501.12; Core; Observed soiled mop sink, walls and flooring near chemical storage area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
3-305.11; Core; Observed box of broccoli stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Box was elevated during inspection.
1.0
47.
4-501.11; Core; Many rusty shelves were in kitchen, walk-in and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
1.0
49.
4-601.11(B) and (C); Core; Observed greasy bottom exterior of fryers and soiled metal wire shelving above bulk dry storage containers. Non food contact surfaces shall kept free of an accumulation of dust, dirt, foo residue, and other debris. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Observed soiled floor drain underneath cooking equipment, greasy hood ventilation filters, and flooring throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
3-302.11; Priority; Observed broccoli, sauces, and other foods in storage (not cooling down) were not covered...Unless they are actively being prepared or cooling, foods in storage shall be kept covered...Cover foods while they are in storage.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed container of spare ribs in flip top with temperature of 43F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. CDI-Ribs moved to cooler.
0.0
47.
4-501.11; Core; Many rusty shelves were in kitchen and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.
1.0
47.
4-501.12; Core; Stained cutting board at flip top prep unit had deep, dark scratch marks on the surface. Cutting 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. Resurface or replace cutting board.
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
3-302.11; Core; Several foods in storage (not cooling down) were not covered...Unless they are actively being prepared or cooling, foods in storage shall be kept covered...Cover foods while they are in storage.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed container of garlic in oil stored on prep area with temperature of 70F. Except during preparation, cooking or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Garlic in oil was placed in walk-in cooler.
0.0
41.
3-304.14; Core; Observed several wet wiping stored on cookline and prep area. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.
1.0
43.
3-304.12; Core; A plastic bowl without handle was stored in bulk dry food...Food dispensing utensils shall be stored in food with handle extending out of food or on clean, dry surface...Do not store bowls in food. To dispense foods, use only scoop or spoon with extended handle.
0.0
47.
4-501.11; Core; Many rusty shelves were in kitchen and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving and push cart with equipment that meets ANSI/NSF certification OR equivalent.
1.0
47.
4-205.10; Core; A domestic Instant Pot appliance was 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 or equivalent...Remove Instant Pot from establishment.
0.0
47.
4-501.12; Core; Stained cutting board at flip top prep unit had deep, dark scratch marks on the surface. Cutting 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. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled wire and solid metal shelving, push cart, interior and exterior of flip top unit, interior of bottom prep coolers, table legs, splash guards, equipment door handles, interior and exterior vent slats on refrigerators, microwave oven interiors and exteriors, and mobile push cart...Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
1.0
53.
6-501.18; Core; Observed soiled interior and side of toilet in men's restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
0.0
55.
6-501.12; Core; Observed soiled kitchen walls, ceiling vents/panels, floor drains, mop sink/can wash basin and hood vent filters. Physical facilities shall be kept clean...Increase cleaning frequency of soiled fixtures and surfaces above.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan was emailed to manager at the end of inspection. NOTE: Make sure to have written clean up to provide for future inspections.
0.0
15.
3-302.11; Core; Some foods in walk-in cooler (not cooling down) were not covered...Unless they are actively being prepared or cooling, foods in storage shall be kept covered...Cover foods while they are in storage.
1.5
41.
3-304.14; Core; Observed a few wet wiping cloths stored on cookline and prep area. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Place moist/soiled wiping cloths in approved clean sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean bus tubs and containers stored directly on the floor in kitchen. Cleaned equipment and utensils shall be stored at least 6 inches above the floor. CDI-Items moved to three comp sink.
0.0
47.
4-501.11; Core;Many rusty shelves were in kitchen and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving and push cart with equipment that meets ANSI/NSF certification OR equivalent.
1.0
47.
4-205.10; Core; A domestic Instant Pot appliance was 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 or equivalent...Remove Instant Pot from establishment.
0.0
47.
4-501.12; Core; Stained cutting board at flip top prep unit had deep, dark scratch marks on the surface. Cutting 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. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled wire and solid metal shelving, interior of bottom prep coolers, table legs, splash guards, equipment door handles, interior and exterior vent slats on refrigerators, microwave oven interiors and exteriors, and mobile push cart...Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
1.0
55.
6-501.12; Core; Observed soiled kitchen walls, ceiling vents/panels, floor drains, mop sink/can wash basin and hood vent filters. Physical facilities shall be kept clean...Increase cleaning frequency of soiled fixtures and surfaces above.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted new rule (Adoption of 2017 Food Code) and written clean up plan was emailed to manager at the end of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed two containers of cooked pork in flip top unit and sweet and sour chicken on prep area near fryers with temperature above 41F (see temperature chart above). Unless actively cooling, prepping, cooking or using time as public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Items were moved to reach-in fridge.
1.5
41.
3-304.14; Core; Observed a few wet wiping cloths stored on cookline and prep area. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Place moist/soiled wiping cloths in approved clean sanitizer.
0.5
45.
4-903.11(A) and (C); Core; Observed disposable food containers were stored on soiled shelving...Single service disposable food/beverage items shall be protected from contamination...Invert disposable containers on clean shelving or keep in their original plastic sleeves/bags.
0.5
47.
4-501.11; Core; Many rusty shelves were in kitchen and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving and push cart with equipment that meets ANSI/NSF certification OR equivalent.
1.0
47.
4-205.10; Core; A domestic Instant Pot appliance was 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 or equivalent...Remove Instant Pot from establishment.
0.0
47.
4-501.12; Core; Cutting board at flip top prep unit had deep, dark scratch marks on the surface. Cutting 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. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled wire and solid metal shelving and dunnage racks, food prep sink exteriors, table legs, splash guards, equipment door handles, interior and exterior vent slats on refrigerators, tall freezer interiors and exteriors, microwave oven interiors and exteriors, mobile push cart, kitchen food preparation sinks exteriors...Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces above.
1.0
55.
6-501.12; Core; Observed some soiled kitchen walls, ceiling vents/panels, floor drains, mop sink/can wash basin and hood vent filters. Physical facilities shall be kept clean...Increase cleaning frequency of soiled fixtures and surfaces above.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions.
Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...No recipient signature due to COVID-19 precautions.
*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit made to on Friday, October 11, 2019, to evaluate completion of Item #20 on this report. All cold TCS* foods shall be 41F or less. Follow-Up: 10/11/2019
DISCUSSION: After opening a can of food, if there are leftovers, place them in an approved food container. Do not leave leftover food in can...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Keep personal items on separate labeled table or bottom shelf...*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.
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods... *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...DISCUSSION: Remember - food worker hands shall be washed upon starting preparation in kitchen and throughout the day after hands have been contaminated...Once cans of food are opened, remove food from cans (do not store food in opened cans) and put leftover canned food into other easily cleanable food grade containers.
*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...Verification visit to be done on May 1, 2017 to evaluate completion of Items #21 and 34 on this report. Follow-Up: 05/01/2017
FDA Form 1B in Chinese language is currently used for Health Policy and meets requirements. I did not update with new Food Code policy due to language confusion.
Cooked eggrolls cooling on bake pans in kitchen were 90F. There was no active cooling method being used. The eggrolls were not cooling fast enough with this method. [Potentially hazardous foods must cool from 135F to 70F within 2 hours and from 70F to 45F within additional 4 hours.]. CDI-Moved into refrigerator.
2.0
23.
Eggrolls were cooling by unapproved method, on prep tables. [ The eggrolls can cool on prep tables until they reach 135F, then an active cooling method must be used, such shallow portioned, loosely covered, and placed in refrigerator or freezer.]
0.0
33.
In-use rice scoop was stored in container of water, at room temperature. [In-use rice scoop can be stored in water that is maintained at 135F or warmer, or in the rice with the handle extending out of the rice, or on a clean dry surface with the scoop being washed and sanitized at least every 4 hours.].
0.0
36.
Dry food storage bins have broken plastic tops that are difficult to clean and could be food contamination hazard.
0.5
40.
Food/debris build-up was walk-in refrigerator`s shelving, speed racks, and floor. Food debris/oil build-up was on plastic prep cart. Food oil build-up was in lower cabinets of 2 fryers.
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer spray bottle was not labeled. [All toxic product containers must be labeled.].
0.0
36.
Dry food storage bins have broken plastic tops that are difficult to clean and could be food contamination hazard.
1.0
40.
Food debris build-up and mold were wire shelving , in walk-in refrigerator. Food oil/debris build-up was on plastic food prep cart. Food oil/debris build-up was on tops,rims,inserts of all rice cookers and rice hot hold pots. Dead roaches were on wall mounted shelving, above utensil wash and food prep sinks. Build-up of food debris/dust/stains was on dry food storage bins.
1.0
44.
Build-up of dirt/mold was in mop sink basin and on mop sink faucet. All dumpster doors were open [Dumpster doors must be closed when not in immediate use.]
0.5
45.
Dead roaches were on floors, in corners and under equipment, throughout kitchen. Roach feces was on walls behind food prep and utensil wash sinks. Floor and walls throughout kitchen needs thorough cleaning. Dirt/debris build-up was on floor , under shelving and hot water heater, by back door.
1.0
46.
Light intensity was below the minimum requirement of 50 foot candles, at wok cooking surfaces. [Suggestion is to increase wattage of fume hood bulbs, or use halogen spot lights that will fit into glass globe shields in the fume hood.].
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Facility was treated for pests by licensed pest control operator earlier this month. No live pests were observed in facility today.
Dead insects were in pan of flour that was being used as chicken breader. CDI-Discarded
1.5
10.
Containers of raw chicken and raw beef were stored without covers, in the walk-in refrigerator. Containers of food was stored directly on floor of walk-in refrigerator. Containers of food in 2 door low refrigerator were stored without covers. [Stored food must be covered. Exception is raw vegetables that will be cooked and are stored in manner that protects them from contamination. Food may not be stored directly on the floor of walk-in refrigerator. ] CDI-Covered ,moved to shelving.
1.5
24.
Pan of raw chicken and pan of raw beef were thawing on prep sinks at room temperature. [Must use an approved thawing method such as in refrigerator, or in microwave, or as part of cook process, or submerged in a container that has cool water flowing into and over the top of .]
0.5
28.
Juvenile roaches were inside the microwave oven. Adult roach was on wall behind utensil wash sink.
2.0
36.
Dry food storage bins have broken plastic tops that are difficult to clean and could be food contamination hazard.
1.0
40.
Food/debris build-up was on the following surfaces : Wire shelving in walk-in refrigerator; Spaces between prep tables and prep refrigerators; Can opener frame; Plastic food prep cart; Top of chicken cooker.
1.0
49.
No documentation of approved training - no credit awarded.
Live adult and juvenile roaches were present in food prep areas. [Need to have licensed pest control operator treat facility. Save receipts from pest control treatment for review by inspector.].
2.0
36.
Dry food storage bins have broken plastic tops that are difficult to clean and could be food contamination hazard.
0.5
40.
Food/debris build-up was on the following surfaces : Wire shelving in walk-in refrigerator; Spaces between prep tables and prep refrigerators; Can opener frame.
1.0
43.
Soap was not provided at one handwash sinks, in kitchen.
1.0
45.
Food/debris build-up was on floor behind wok station.
0.5
49.
No documentation of approved training - no credit awarded.
Raw shrimp were being thawed in standing water, in prep sink [When thawing food in sinks, the food must be submerged in container with 70F or colder water flowing into and over the sides of the container.].
0.5
26.
Two 55lb. bags of dry food were open and improperly stored [Once original dry food container is opened, store remaining food in food-grade container, with tight cover and label that denotes contents.].
0.5
28.
Live spiders and webs were under the utensil wash sink basins. Live adult and juvenile roaches were present in food prep areas. [Need to have licensed pest control operator treat facility.].
2.0
29.
Food preparer was not wearing a hair restraint while cooking [Must wear an effective hair restraint such as hat, net, or wrap-around visor, while preparing food.].
0.5
33.
In-use rice scoop was stored in container of water on prep table [In-use utensils must be stored in the food with handle extending out, or in water that is at least 135F, or on a clean/dry surface with a wash/rinse/sanitize step at least every 4 hours.].
0.5
39.
The small Black&Decker brand electric cook pot is not approved equipment and must be removed from the facility.
0.0
40.
Food/debris build-up is on the following surfaces : Wire shelving in walk-in refrigerator; Dry food storage bins; Spaces between prep tables and prep refrigerators; Piping under utensil wash sink; Can opener frame and mount.
1.0
45.
Need to clean the floors and walls from top to bottom, throughout kitchen, to remove food/debris/oils/roach feces.
1.0
46.
Non-working light bulbs in overhead fixtures are causing light intensity to be 20-30 foot candles over cooking and utensil washing surfaces. [Replace non-working bulbs or repair fixtures as needed to provide at least 50fc at food prep and utensil wash surfaces.]. Food oil build-up is on bulb shields of fume hood lights.
1.0
49.
No documentation of approved training - no credit awarded.
3 open topped pans of cooked chicken in 2 door low refrigerator were not covered. Open topped containers of sauces in bottom of prep refrigerator and walk-in refrigerator were not covered.[Stored food must be covered.]. CDI-Covered
1.5
28.
Live adult and juvenile roaches were present in food prep areas. [Need to have licensed pest control operator treat facility for roaches.].
2.0
36.
Plastic lids to dry food storage bins have cracks and missing pieces of plastic that create cleaning obstacle and food contamination hazard [Replace the damaged dry food storage bin lids.].
0.5
40.
Food debris build-up present on surfaces of wire shelving in walk-in refrigerator.
0.5
46.
Non-working light bulbs in overhead fixtures are causing light intensity to be 20-30 foot candles over food prep and utensil wash surfaces. [Replace non-working bulbs or repair fixtures as needed to provide at least 50fc at food prep and utensil wash surfaces.].
0.0
49.
No documentation of approved training - no credit awarded.
Open topped containers of sauces in bottom of prep refrigerator were not covered after last night`s operation [Stored food must be covered.]. CDI-Covered
1.5
34.
Clean cutting board was stored on faucet of prep sink [This location is in splash zone of prep sink. Store the clean cutting boards so they can not be contaminated. Suggestion is to store clean cutting board on shelves above prep sink.].
0.0
35.
5 gallon soy sauce buckets are being re-used to store other food items [These containers are not designed for or approved for washing and reusing due to construction design that is difficult to clean. Use containers that are made from food-grade material and easily cleanable , with smooth rounded surfaces, for multi-use food containers].
0.5
36.
Plastic lids to dry food storage bins have cracks and missing pieces of plastic that create and cleaning obstacle and food contamination hazard [Replace the damaged dry food storage bin lids.]. White plastic cutting board has worn to point that is has a hole through the surface [Discard this cutting board.]
0.5
40.
Build-up of food/debris present on the following surfaces: Wire shelves and floor seams inside walk-in refrigerator; can opener frame and mount; exterior surfaces and handles of rice cookers.
0.5
45.
Food debris/oils build-up present on floor behind wok cook line. Spider webs, dead insects, debris build-up present on floor under utensil wash and prep sinks.
0.5
49.
No documentation of approved training - no credit awarded.
Pans of cooked chicken and eggrolls were stored in 2 door low refrigerator, without covers (Stored food must be covered , with exception of raw vegetables that will be washed and cooked.). Packages of raw chicken were stored on top of packaged beef, inside the reach-in freezer (Raw chicken must be stored below or away from raw beef. Food storage order chart given to manager during inspection.)CDI-Foods rearranged.
1.5
35.
5 gallon soy sauce buckets are being re-used to store other food items (These containers are not designed for or approved for washing and reusing due to construction design that is difficult to clean. Use containers that are made from food-grade material and easily cleanable , with smooth rounded surfaces, for multi-use food containers).
0.5
36.
Plastic lids to dry food storage bins have cracks and missing pieces of plastic that create and cleaning obstacle and food contamination hazard (Replace the damaged dry food storage bin lids.).
0.5
40.
Build-up of food/debris present on the following surfaces: Shelving above utensil wash sink; wire shelves and seams in floor, inside walk-in refrigerator; dry food storage bins; handles of refrigerators/freezer; can opener frame and mount; exterior surfaces and handles of rice cookers; wire shelving beside food prep refrigerator; sides of duck/chicken cooker cabinet; interior of fryer cabinets.
1.0
43.
Paper towel dispensers in restrooms are not functioning, paper towel rolls are stored on toilet tank lids (Towels need to be supplied in sanitary manner. Repair or replace the dispensers).
1.0
45.
Roach feces present on walls , above utensil wash sink.
0.5
46.
Food oil is dripping from interior surfaces of fume hood. Light intensity is below min. requirement of at least 50 foot candles above food prep, cook, and utensil wash surfaces (Many light bulbs in overhead fixtures are not functioning)
0.5
49.
No documentation of approved training - no credit awarded.
2 pans of chicken, pan of egg rolls, 2 pans of sauces stored in prep and low boy refrigerator without covers (Stored food must be covered/protected. Food in process of cooling can be uncovered or loosely covered is there is not risk of contamination from above); CDI-covered
1.5
11.
Spray bottle labeled `sanitizer` contained water (Facility uses chlorine as sanitizer; when mixed and used, it must be 50-100ppm). CDI-mixed properly
1.5
19.
Insecticide being used by operator to treat for pests is not registered with the U.S. Environmental Protection Agency and N.C.D.A. as required (Need to use approved pesticide in accordance with their labeling. Suggestion is to hire a licensed pest control operator to treat facility).
0.0
28.
Live roaches present in kitchen (Have a licensed pest control operator treat the facility for roaches).
1.0
35.
5 gallon soy sauce buckets are being re-used to store other food items (These containers are not designed for or approved for washing and reusing due to construction design that is difficult to clean. Use containers that are made from food-grade material and easily cleanable , with smooth rounded surfaces, for multi-use food containers).
0.5
40.
Build-up of frozen meat juices are on bottom surfaces of reach-in freezer. Dead insects present inside the un-used soup steam table wells. Dead insects present in single service item storage containers.
0.5
43.
Paper towel dispensers in restrooms are not functioning, paper towel rolls are stored on toilet tank lids (Towels need to be supplied in sanitary manner. Repair or replace the dispensers).
0.0
46.
Food oil is dripping from interior surfaces of fume hood. Light intensity is below min. requirement of at least 50 foot candles above food prep, cook, and utensil wash surfaces (Many light bulbs in overhead fixtures are not functioning)
0.5
49.
No documentation of approved training - no credit awarded.
Found container of sweet & sour chicken and a container of egg roles that were stored in the walk-in cooler uncovered. Foods must be covered for protection unless they are in the cooling process. Found raw fish and raw shrimp at the chicken prep sink. Be sure to use your different sinks for different species to help prevent cross contamination. CDI - fish and shrimp were moved without asking and the foods in the walk-in cooler were covered.
1.5
23.
Found noodles cooling in the walk-in cooler that were covered tightly with plastic wrap. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F.
1.0
33.
Found scoop in the rice where the handle was touching the food. Found scoop in the sweet & sour chicken that did not have a handle. In-use utensils must have handles and the handles must be extending out of the food.
0.0
35.
Found single-service soup to-go containers being used to store nuts, sesame seeds, and other dry foods. Single-service items are not intended for storage of food. Need multi-use containers that are food grade that can be washed, rinsed, and sanitized.
0.0
36.
Found cutting board to have deep gashes in it making it no longer easily cleanable. Found can opener to be very rusty making it not in good repair. Found seafood sink, chicken sink, and 3 compartment sink to be leaking. Fly fan by the back door does not work and needs to be in good repair. Dry food container lids are cracked and are no longer easily cleanable.
0.5
40.
Need to clean the following soiled sufaces: rice cookers; bottom of the reach in freezer; shelves in the reach in cooler; shelves in the walk-in cooler; shelves that single-service items are stored; food carts in the walk-in cooler. Non-food contact surfaces need to be kept clean.
0.5
43.
Need to repair the soap dispenser at the rear handsink in the kitchen. Need to fix the paper towel dispensers in both restrooms. Need to clean the rear handsink. Need to re-caulk the toilet to the floor in the women`s restroom. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
45.
Need to clean the floor behind the wok, in the dry storage room, under the reach in freezer, and in the back storage room around the water heater and the storage shelves. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Found a single light bulb out in the hood and observed manager cooking food without having hood lights on. Lights must be on while preparing food.
0.0
47.
Need to clean mop sink area.
0.0
48.
Rear screen door need to be self-closing and gaps need to be covered at the top and bottoms of the door to keep pests out.
0.0
49.
No documentation of approved training - no credit awarded.
Observed an employee beverage with a lid sitting on top of a food contact surface. Employee beverages must have a lid an must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drink was moved to a bottom shelf.
0.0
3.
Observed employee preparing raw chicken and leave station to complete other tasks without washing hands first potentially contaminating other areas of the kitchen. Hands must be washed at an approved handsink after handling raw foods. CDI - made employee wash hands.
0.0
8.
Found a white mold starting to grow in a pan of hot sauce in the walk-in cooler. Food must be in good condition and unadulterated. CDI - moldy food was discarded.
0.0
10.
Found large amounts of foods in the walk-in and reach in coolers that are uncovered. Found raw chicken stored above sauces in the reach in cooler. Found raw shrimp above cooked pork in the reach in freezer. Found green onions under raw chicken in the walk-in cooler. Found a bucket of soy sauce and containers of soy bean oil stored on the floor. Food must be stored in a manner to avoid contamination. CDI - foods were covered and moved.
1.5
11.
Found can opener blade to be dirty. Observed washing dishes without sanitizing utensils for 2 minutes. Observed employee clean the chicken prep sink without sanitizing the sink. Food contact surfaces must be clean and must be properly sanitized. CDI - Can opener blade was cleaned and food contact surfaces were sanitized.
1.5
24.
Observed chicken thawing in the prep sink soaking in water. Thawing must occur under cold running water, in the walk-in cooler, or during the cooking process.
0.5
36.
Fly fan by the back door does not work and needs to be in good repair. Dry food containers are cracked and are no longer easily cleanable.
0.5
40.
The following soiled surfaces need to be cleaned: light shields in the hood; dry food storage containers; coolers - including interiors, exteriors, gaskets, hinges, handles, shelves; exterior and handles of the rice cookers; sink handles and faucets; drainpipes under the sinks; underside of prep tables; shelves throughout the restaurant; food carts; wheels on food carts, shelves, and trash cans; top of the pork cooker; top of the handtowel dispenser; and the microwave. Non-food contact surfaces must be kept clean.
1.0
43.
Make sure handsinks area cleaned.
0.0
45.
Clean the floor behind the grill, the wall and the floor in the corner by the microwave, the wall under the 3 compartment sink, and the walls behind the prep sinks. Clean the floor drains. Clean the ceiling vent in the rear of the kitchen. Clean the walls and the floor around the mop sink.
0.5
46.
Replace burned out light bulbs under the hood and throughout the kitchen. Clean the hood vents.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Three prep sinks are provided in the kitchen. Be sure one is labeled for vegetable prep only, one for chicken prep only, and the third for other meats.
Found raw chicken and raw shrimp stored above cut onions and sauces in the reach-in cooler. Found raw eggs above a container of sauce in the walk-in cooler. Found raw chicken above raw shrimp and cooked noodles in the reach-in cooler. Foods must be stored according to final cook temperature to avoid contamination. Found bowl of employee food sitting above food in the make-line area. Employee food should be stored in a manner to avoid contamination of food, food contact surfaces, and single-service items. CDI - Foods were rearranged according to proper food storage chart which is being left at inspection. Employee food was moved to avoid contamination.
1.5
11.
Found can opener blade and several utensils with food build-up on them. Food contact surfaces must be kept clean. Sanitizer in spray bottle was not registering on the test strips(too weak). Chlorine sanitizer must be between 50-200ppm. CDI - Sanitizer was remade and food contact surfaces were cleaned.
1.5
16.
Found a pot of employee food sitting out at room temperature(75 degrees F). Potentially hazardous foods must be kept at either 135 degrees and hotter or at 45 degrees and below. Food was moved to the walk-in cooler.
0.0
25.
Thermometer in the reach-in cooler is broken and needs to be replaced.
0.0
26.
Found bags of bread crumbs and potato starch in an open bag. Needs to be in a covered container that is labeled. Salt container found without a lid and not labeled. Found several dry foods in the storage area stored in single-service containers. Dry foods must be stored in an approved, covered container and must be labeled.
0.5
33.
Found a single-scoop in food product without a handle. In-use utensils stored in the food product must have a handle and the handle must be stored extending outwards from the food itself.
0.0
36.
Fly fan by the back door does not work and needs to be in good repair. Dry food containers are cracked and are no longer easily cleanable.
0.5
38.
Test strips that are available are for pools and not for restaurant use. Must have approved test strips to use so sanitizer is of appropriate levels.
0.0
39.
Found two non-NSF crock pots and one non-NSF food processor in the restaurant. These items are for household use only. These types of equipment need to be NSF to use in a restaurant.
0.5
40.
Found paper towel dispensers, cooler gaskets, and shelves that needed cleaning. Non-food contact surfaces must be kept clean.
0.5
46.
Replace burned out light bulbs under the hood and in the walk-in. Clean the hood vents.
0.0
49.
No documentation of approved training - no credit awarded.
Observed food worker wash his hands in 3-compartment sink without soap. Do not wash hands in this sink. Always wash hands in approved handwashing sink, using soap and warm running water.
2.0
10.
In walk-in cooler, be sure to store all raw chicken on bottom shelves. Store raw chicken on bottom, then raw pork above chicken, then raw seafood and raw eggs above pork, and then raw beef above seafood and eggs (refer to food storage diagram in refrigerators and freezers)...Store all cooked foods, vegetables, fruits, beverages, and other ready-to-eat foods above and away from raw meats and chicken...Found a few uncovered small containers of dry foods in storage and an uncovered container of bread crumbs. Properly cover these items.
0.0
11.
Found several soiled food containers and utensils in storage. Clean and sanitize these items before storing...Observed food worker wash and rinse tongs but did not sanitize them. Also observed other utensil washing taking place without proper sanitizing in bleach water. All food containers, food equipment and utensils shall be properly washed, rinsed, sanitized and air dried.
1.5
17.
Found raw shelled eggs at room temperature, tofu w/ vegetables on refrigerated prep top at 48F, and garlic in oil at 56F. Keep these and all potentially hazardous foods at 45F or less.
2.0
23.
Remember that hot foods shall be rapidly cooled from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Check temperatures with accurate thermometer to ensure proper cool down.
0.0
24.
Found raw shrimp being thawed in a container of standing water. Thaw foods under refrigeration at 45F or less OR under cold running water (70F or less) with sufficient velocity to float off loose particles OR as part of the cooking process.
0.5
26.
Once dry food bags, such as flour, etc. are opened, put the food in labeled containers with tight-fitting lids. Properly label the salt, sugar, etc. on cart at grill line.
0.0
28.
Found a large number of live cockroaches in corner of kitchen and behind a food prep sink. Rid the premises of these insects using methods approved for food service establishments.
1.0
35.
Do not re-use plastic bags or aluminum pans for food storage or for other storage.
0.0
36.
Found several badly cracked lids on dry food storage containers and other cracked/damaged food containers. Also found a badly stained cutting board...Discard these items and replace as necessary...Remove the hanging, damaged or missing caulk in ventilation hood (in corners) and replace with new heat-resistant caulk.
0.5
38.
No test strips were available during inspection to check concentration of bleach-water sanitizer. Provide test strips or kits to ensure concentration is 50 ppm chlorine (but should not exceed 200 ppm).
0.5
39.
Remove the domestic Hamilton Beach, Black and Decker and Proctor Silex cookers and crockpots from the restaurant since they are not approved equipment.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and storage tables--food prep sinks and 3-compartment sink, including legs and faucets--wire shelving (including in walk-in cooler), solid metal shelving and dunnage racks throughout kitchen--interiors of reach-in freezer and refrigerators and their doors, handles and door gaskets--pipes under all sinks--front customer trash cabinet--baby high chair--can opener--mobile cart--tall metal tray carts (in walk-in cooler)...Remember that all equipment in storage that is no longer in use must be kept clean and sanitary.
0.5
43.
No soap was available at handsink near walk-in coler. Maintain soap at handsinks at all times....Clean the soiled handsinks, faucets and paper towel dispensers...In both bathrooms, keep paper towels in dispensers (not on top of back toilet tank lids)...Clean the soiled door to men`s bathoom...Clean the soiled wall under and around soap dispenser in men`s bathroom.
1.0
45.
Clean the soiled walls behind and below all sinks...Clean the soiled flooring throughout the kitchen, especially under equipment, sinks, in corners and in back dry storage areas...Thoroughly clean and disinfect the floor drains throughout kitchen (large amount of food debris and slime found in these areas).
0.5
46.
Clean the soiled ventilation hood filters above cooking line...Replace the broken globe on one of the lights under this hood...In small dry storage room, the lighting is somewhat dim. Provide at least 10 ft-candles of shielded light in this room.
0.0
47.
Found many pieces of old, unused equipment in the back storage area. Remove this equipment from the restaurant to provide additional storage space for the establishment.
0.0
49.
No documentation of approved training - no credit awarded.
OBSERVED COOKED, BREADED PORK/CHICKEN AT 70F.MAINTAIN TEMPERATURE AT 140F OR ABOVE OR 45F OR BELOW. NEVER LEAVE POTENTIALLY HAZARDOUS FOODS IN THE DANGER ZONE (45F - 140F).MANAGER DISCARED PRODUCT.
2.5
3.
OBSERVED LARGE AMOUNT OF FROZEN CHICKEN IN PREPARATION SINK WITH WATER NOT COVERING CHICKEN.TO THAW FROZEN CHICKEN PROPERLY COOL RUNNING WATER MUST FLOW OVER ALL CHICKEN.AFTER THAWING PLACE CHICKEN BACK INTO COOLER OR PREPARE AND COOK.OBSERVED PREPARED MEAT STORED IN NON-APPROVED PLASTIC BAGS (GROCERY BAGS).STORE ALL FOODS IN NSF OR EQUAL APPROVED PLASTIC BAGS OR IN APPROVED CONTAINERS.
2.5
12.
PROVIDE APPROVED TEST KITS FOR CHECKING THE SANITIZER.
1.5
17.
CLEAN WOK UNIT, INCLUDING COPPER PIPES, HANDLES, SIDES, ETC. CLEAN DEEP FRYERS, WIRE SHELVES IN WALK-IN COOLER, SHELVES ABOVE UTENSIL SINK, REACH-IN REFRIGERATORS (INCLUDING HANDLES, HINGES,AND BOTTOM)
2.0
21.
CLEAN UNDERSIDE AND SIDES OF TOILET IN MEN`S TOILET FACILITY.
1.0
28.
CLEAN FLOORS, WALLS, LIGHT SWITCHES, PHONES, ETC
0.5
General Comments
5. PROVIDE A METAL STEM THERMOMETER WITH 0F - 220F.7. LABEL RICE CONTAINER.GC: GAVE MANAGER SERVSAFE BROCHURE
