3-501.18; Priority; Cooked chicken and fried rice in walk-in cooler were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days of preparation. CDI: Labels added.
1.5
33.
3-501.15; Priority Foundation; Rice was cooling in a pot outside of refrigeration. Cooling shall be accomplished by using rapid cooling equipment. CDI: Rice placed into walk in cooler for further cooling
0.5
35.
3-501.13 ; Priority Foundation; Pork was thawing in prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI: Pork was moved to the prep sink under running water.
0.5
43.
3-304.12; Core; Rice scoop stored in a container of water at room temperature. Food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is clean. Keep the scoop in water at 135F or on a clean surface (empty clean container).
0.0
51.
5-205.15; Core; Drink station handwashing sink was leaking. Plumbing systems shall be maintained in good repair. Repair sink.
4-601.11 (A); Priority Foundation; Found small number of containers with stickers or sticker residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - moved for rewashing.
0.0
28.
7-201.11; Priority; Found several bottles of cleaners stored together with single-service lids on the shelf. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, and utensils. CDI - PIC separated chemicals from single-service items.
1.0
47.
4-501.11; Core; Observed that gasket on the door to walk-in cooler is torn/damaged. 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 gasket.
3-305.11; Core; Observed that bulk containers of salt, rice, and sugar, have heavy residue accumulation on the sides and lids. Food shall be protected from contamination by storing the food in a clean location, where it is not exposed to dust, or other contamination. Clean the containers.
1.0
47.
4-501.11; Core; Observed that gasket on the door to walk-in cooler is torn/damaged and taped with a transparent tape. 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 gasket.
0.5
49.
4-601.11(B) and (C); Core; Freezer and large reach-in cooler doors, handles, and gaskets have residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned places.
1.0
49.
4-601.11(B) and (C); Core; Found food debris, stains from the raw meats at the bottom of the reach-in freezer. The food-contact surfaces of equipment shall be kept free of any soil accumulations. Clean thoroughly the bottom of the freezer.
7-102.11; Priority Foundation; Spray bottle of chlorine sanitizer was not labeled with the name of the product. 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 - labeled by PIC during inspection.
1.0
49.
4-601.11(B) and (C); Core; Freezer and large reach-in cooler doors and handles have residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned places.
0.5
55.
6-501.12; Core; Floor under the 3-comp sink near the drain have accumulation of debris/dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
3-501.16(A)(1); Priority; Observed that fried tofu was hot holding at 71F. TCS food (time/temperature control for safety food) shall be maintained for hot holding at 135F or above. CDI - PIC voluntary discard. Next time full credit will be taken.
1.5
28.
7-201.11; Priority; Found a spray bottle of cleaner stored together with single packaged soy sauce and jars of spices. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, and utensils. CDI - PIC removed the cleaner.
0.0
43.
3-304.12; Core; Found soup scoop in a container of water at 77F. Food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is clean. Keep the scoop in water at 135F or on a clean surface (empty clean container).
3-501.16(A)(1); Priority; Observed that white noodles was hot holding at 107F. TCS food (time/temperature control for safety food) shall be maintained for hot holding at 135F or above. CDI - PIC voluntary discard.
1.5
43.
3-304.12; Core; Observed a bowl in a container of salt. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoop with a handle instead of a bowl.
0.0
43.
3-304.12; Core; Found rice scoop in a container of water at 84F. Food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is clean. Keep the scoop in water at 135F or on a clean surface (empty clean container).
0.5
47.
4-205.10; Core; Small rice warmer's label states for household use only. 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. Remove; if replacing, replace with NSF or equivalent approved equipment.
5-205.11; Priority Foundation; A handwashing sink near 3-comp sink was blocked by a white chair. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC removed the chair.
1.0
15.
3-302.11; Priority; In walk-in cooler observed that a box of radish was stored below employee food that contained raw chicken and fish. In the freezer raw chicken was mixed with raw beef on a lower shelf (both packaged in the establishment). To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
16.
4-602.11; Core; Observed considerable amount of dark residue on a white panel inside the ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine more frequently.
1.5
21.
3-501.16(A)(1) ; Priority; Observed that soup was hot holding at 108F. Reheat soup to 165F on the stove and move to the steam table for hot holding. CDI - PIC reheated the soup.
0.0
35.
3-501.13 ; Priority Foundation; Observed that chicken was thawing on a prep table in a pot of water. TCS food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI - chicken was moved to the prep sink under running water.
0.5
40.
2-303.11; Core; Observed that food employee was wearing several rings and 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. Remove excess jewelry.
0.0
47.
4-501.12; Core; Observed that cutting board on a small prep line is discolored and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface 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
2-501.11; Priority Foundation; No vomit or diarrheal clean up procedure or materials available. Food establishments shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - educational materials left with PIC.
0.0
16.
4-702.11; Priority; Equipment not being sanitized after being washed and rinsed. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - PIC purchased bleach and instructed on how to properly sanitize equipment.
1.5
23.
3-501.17; Priority Foundation; Several Time/Temperature Control for Safety (TCS) Foods stored with no date mark. TCS foods shall be date marked to indicate when they shall be consumed or discarded, not to exceed 7 days. CDI - dates known and affixed during inspection. PIC educated on importance of date marking.
1.5
43.
3-304.12; Core; Rice scoop stored in water at 75F. Scoops stored in MSG and rice with handle below surface of the food. When not in use, utensil shall be stored in water of at least 135F, on a clean portion of the food prep surface, or in the food with their handle above the surface of the food. Ensure utensils are properly stored when not in use.
0.5
45.
4-903.11(A) and (C); Core; One stack of togo boxes stored with food contact surface exposed. Single use items shall be stored inverted or otherwise to protect the food contact surface. Boxes inverted during inspection.
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
