3-302.11; Priority; Raw chicken was stored inside a container of raw calimari. Raw repackaged chicken was stored intermingled with lamb and other meats in the reach in freezer. Raw meats shall be stored according to final cook temperatures. CDI-Food was rearranged. Food storage chart provided and reviewed.
3.0
28.
7-206.11; Priority; Several containers of Raid household pest control spray bottles were stored above the mop sink. House hold pesticides are not approved to be in use in a commercial kitchen. CDI-Pesticides were voluntarily discarded.
2.0
General Comments
Inspector Jamie.Phelps@wake.gov; (919) 210-5228
Owner refused to sign inspection report, and demanded inspector leave. A PDF copy of this report was emailed to nilgunbozal@hotmail.com
3-302.11; Priority; Raw chicken in bag in walk-in cooler over lamb and beef. Raw chicken re-packaged in reach-in freezer on top shelf with gyro meat, cooked shrimp and other foods on shelves below. Raw chicken items moved to the bottom during inspection. Ensure raw chicken is always on the bottom.
1.5
16.
4-501.114; Priority; Dish machine sanitizer at 0-10ppm during check of chemicals. A chemical sanitizer used in chemical or mechanical operation shall be at correct contact times and concentration according to manufactures label use instructions. Machine was not in use during inspection. Machine was emptied, refilled, sanitizer was primed. , and more solution added to bottle during inspection. Solution shall be 50-200ppm.
0.0
28.
7-201.11; Priority; Three spray containers of RAID pest spray on shelf with bagged onions. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils and single-service items. Pest spray removed during inspection.
1.0
28.
7-206.11; Priority; RAID spray not approved for commercial use. Facility has pest control company coming twice a month. Remove pesticides from facility. Manager removed the sprays during inspection.
0.0
56.
6-202.11; Core; One light shield missing over shelf near dish machine and light bulbs are not shatter-resistant. Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean utensils and linens or single-use items. Replace cover on light shield. Manager showed repairman conversation to repair lights, manager wants to replace with different bulbs. No points deducted.
3-302.12; Core; Container of sugar and large flour bin without labels on the containers. Food that can be readily and unmistakable recognized such as dry pasta, working containers holding food or food ingredients that are removed from the original packaging shall be identified with the common name of the food. Label bins.
1.0
56.
6-202.11; Core; One light shield missing over shelf near dish machine and light bulbs are not shatter-resistant. Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean utensils and linens or single-use items. Replace cover on light shield.
3-501.16(A)(1) ; Priority; Marinara sauce on stove top at 90F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Heat turned back on on stove, manager stated it was turned off after lunch. Sauce reheated to 160F during inspection. Educated to maintain hot foods at 135F or higher.
1.5
23.
3-501.18; Priority; Feta in walk-in cooler dated 5/21 and Zucchini label in flip top cooler dated 5/11. Foods shall be held for a maximum of 7 days, except time in freezer. Zucchini lid was kept from previous batches and new ones have been cooked since this date. Ensure to change the pans and lids and ensure the correct date is marked on the container or lids. Feta was voluntarily discarded during inspection. Ensure once opened the feta is held for 7 days.
1.5
35.
3-501.13 ; Priority Foundation; Two large portions of raw lamb thawing in prep sink without water or running water and lamb was 69F on the outside. Food shall be thawed under refrigeration 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, For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41F and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 41F, for more than 4 hours. Lamb moved to walk-in cooler during inspection. Use these methods to thaw if using the prep sink, but recommended to use walk-in cooler to thaw food overnight to maintain temperature.
0.5
38.
6-501.112; Core; Paper towel dispenser near kitchen entrance from dining room had three bugs fall out of dispenser when towel knob was turned to release paper towels. Dead or trapped insects and other pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Replace paper towels in this dispenser, a roll of paper towels on rack nearby and manager stated the employees use the roll because the dispenser does not always work.
1.0
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler and one flip top cooler shelves soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently, much improvement on other areas of cleaning.
5-205.11; Priority Foundation; Employee used handsink to rinse off canned olives. A handwashing sink may not be used for purposes other than handwashing. Employee educated during inspection to only use handsink for hand washing.
1.0
23.
3-501.18; Priority; Hummus in walk-in cooler dated 3/5. TCS(Time/Temperature Controlled for Safety) foods shall be held for maximum of 7 days not including time in the freezer. Hummus voluntarily discarded during inspection.
0.0
23.
3-501.17; Priority Foundation; Cooked gyro meat in walk-in cooler and tomato salad in flip top cooler without date marking. Manager stated items were made day previous or today. If prepared food items are going to be in the coolers for more than 24 hours after preparing, it shall have a date marking on the container indicating when the food shall be sold or discarded. Dates added to these items during inspection.
1.5
38.
6-501.111; Core; Several small bugs fell from paper towel dispenser when turned to dispense more paper towels. A bug along the wall near soup warmers and one near drains at dish area. The premises shall be maintained free of insects, rodents and other pests. The presence of insects, rodents and other pests shall be controlled to eliminate their presence by inspecting food shipment supplies and routinely inspecting the premises for evidence of pests. Manager stated they are working on changing pest companies.
1.0
49.
4-601.11(B) and (C); Core; Bottom of flip top coolers and gasket on these coolers soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
54.
5-501.115; Core; Outside trash enclosure has several unused items including an old chair. A storage area and enclosure for trash and recyclables shall be maintained free of unnecessary items and clean.
0.0
55.
6-501.12; Core; Floor corners throughout facility soiled with residue buildup. Ceiling tiles and ceiling near vents have dust accumulation. Drain under three compartment sink and dish machine drain soiled with black residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
6-501.112; Core; Several dead bugs in cabinet bottoms in front area. Dead or trapped insects and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Remove dead bugs and clean the bottoms of these cabinets.
1.0
47.
4-501.12; Core; Green cutting board used for breads, and cutting boards on the flip top coolers are heavily scratched and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer effectively cleaned and sanitized or replaced if they are not capable of being resurfaced. Resurface or replace cutting boards.
0.5
48.
4-501.14; Core; Outside of dish machine and drainboard needs to be cleaned. Dish racks that hold dishes that are sent through dish machine are worn and need to be replaced. A Warewashing machine, the compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment or utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination of equipment and utensils. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Flip top lids, handles of equipment, shelving inside coolers, bottoms of reach-in coolers and freezers have food debris or residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Floor corners throughout facility soiled with residue buildup. Ceiling tiles and ceiling near vents have dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and ceilings more frequently.
3-302.11; Priority; Raw beef stored next to ready-to-eat dessert on shelf in walk-in cooler. Opened bagged raw shrimp on shelf with baklava desserts in reach-in freezer. Food shall be protected from cross-contamination by storing ready-to-eat foods above raw foods. Desserts relocated during inspection above raw foods and in proper storage orders. Follow storage chart on coolers when storing foods.
1.5
16.
4-602.11; Core; Ice machine heavily soiled along ice shield and along inside compartment with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the ice machine more frequently.
0.0
16.
4-501.114; Priority; Dish machine out of low temperature sanitizer and test strips reading 0ppm chlorine. A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall be at correct concentration according to manufactured label use and shall be at correct contact times. A chlorine solution shall be between 50-200ppm. Facility will use three compartment sink to sanitize dishes until sanitizer solution for machine can be replaced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in flip top cooler above 41F. Hamburger patty in bottom of cooler closest to fans the only food at 41F. Meatballs, lettuce, tzatziki sauce and yogurt in this cooler above 41F. Lettuce in cooler recently cut and placed into unit, other items been in cooler from the morning. TCS(Temperature Controlled for Safety) foods shall be held cold at 41F or below. Manager showed ambient thermometer at 41F. Ambient air will be colder than food temperatures. Ensure ambient air around 36-37F. Foods below 45F moved to reach-in freezer and walk-in cooler. Adjust unit colder and do not use until ambient air is colder.
1.5
39.
3-304.13; Core; Container of bread on counter with bread wrapped in large white sheet that is soiled with residues. Linens and napkins may not be used in contact with food unless they are used to line a container for service of food and is replaced each time container is filled. Store bread in container with lid.
1.0
39.
3-305.11; Core; Several containers of yogurt, a container of tea, box of raw shell eggs and container of cut cabbage stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination and at least 6 inches above the floor. Move food from the walk-in cooler floor.
3-304.13; Core; Container of bread on counter covered with large white sheet that is soiled. Linens and napkins may not be used in contact with food unless they are used to line a container for service of food and is replaced each time container is filled. Please store the bread in the container with the lid or cover using foil or parchment paper.
1.0
43.
3-304.12; Core; Container of rice, another container of spices had plastic portion cup and large cup being used as scoop. During pauses in food preparation, food dispensing utensils shall be stored in the food with the handle out of the food product. Cups without handle should not be used. Please get scoop with handle. Scoops removed during inspection.
0.5
44.
4-901.11; Core; Employee using cloth to dry cleaned equipment. After cleaning and sanitizing, equipment and utensils shall be air dried and may not be cloth dried except for utensils that have been air-dried may be polished with clean and dry cloths. Employee educated during inspection, and stopped using towel.
0.0
49.
4-601.11(B) and (C); Core; Outsides of equipment and handles have flour and food debris along the sides. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt., food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Floors throughout kitchen and under equipment soiled with food debris, and dust buildup. A few ceiling tiles with dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-501.114; Priority; Sanitizer in dish machine reading 10ppm. Sanitizer bottle is very low and person in charge stated they ordered more and the dish machine company is coming to service machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at correct concentration according to manufactures instructions. Chlorine sanitizer shall be 50-200ppm. Three compartment sanitize sink filled during inspection with 50ppm bleach solution. Educated to use test strips to check sanitizer is between 50-200ppm. Facility will wash and rinse in dish machine and use three compartment sink to sanitize until dish machine can be serviced.
1.5
28.
7-202.12; Priority; Several containers of Raid pest spray in back of facility in mop sink area with other chemicals. Poisonous or toxic materials shall be used according to manufactures labeling instructions that state the use is allowed in a food establishment. This spray states "For household use" person in charge stated spray will be removed from facility. If having issues with pest control consider increasing frequency of pest company or switching pest control companies.
1.0
39.
3-305.11; Core; Large bag of onions in bus tub and three containers of cooking oil on ground near back freezers. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust or other contamination and at least 6 inches above the floor. Foods moved during inspection. Consider adding another shelf to this rack to store items off the floor.
0.0
48.
4-501.14; Core; Minor buildup along inside of dish sprayer at dish machine area. Warewashing equipment, the compartments of sinks, basins and other areas used for washing and rinsing equipment and utensils shall be cleaned at a frequency to prevent recontamination and at least every 24 hours. Clean the sprayer more frequently.
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
Verification required by August 20th, 2021 for back handsink hot water. Call, text or email Sarah Thompson at 919-500-3421 or sarah.thompson@wakegov.com if sink is repaired before the 20th. Follow-Up: 08/20/2021
All Transitional Permit conditions have been completed. Permit placed in K status.
No PIC signature required due to COVID-19 concerns. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com. No signature required due to COVID-19 restrictions. Report emailed to PIC.
