3-301.11; Priority; Employees use their bare hands to touch cooked bread, naan, several times. Employee uses bare hand to remove cooked samosa from the walk in cooler. Gloves and utensils are available and may be used to prevent bare hand contact with ready to eat food. Loose gloves may be the easiest for getting on and off for the bread. Consider also Deli Tissue that would be a barrier between employee hands and the naan. Worked with alternatives for handling the food today. When samosas are going to be cooked to at least 145F immediately after handling, minimal bare hand contact is allowed with clean hands.
2.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sinks, Table with the microwave and blender are not clean. Use detergent to the clean the sinks, faucets and tables after each use. After cleaning and rinsing, apply sanitizer and allow surfaces to air dry. Cleaning of sinks and table were done during today's inspection. Avoid storing the dehumidifier on the table top. . . Make Line / Prep Refrigerators are not clean. Remove lids and clean upper surfaces frequently to avoid accumulation of build up. Cleaning of the refrigerators was also started during today's inspection by removal of lids to clean at the ware washing sink.
1.5
49.
4-601.11(B) and (C); Core; Shelf above the refrigerator is heavily soiled. Onion table, legs of equipment, Utilitech dehumidifier, pass through window area, etc are not clean. Maintain equipment clean.
0.5
54.
5-501.116; Core; Trash Can is heavily soiled. Clean the trash can regularly to prevent soil build up
0.5
55.
6-501.12; Core; Floor is not clean under the onion table and under equipment. Move stored items for effective cleaning.
0.5
55.
6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Unused frier is stored in the kitchen. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.0
56.
6-303.11; Core; Some light fixtures are out, not functioning. Restore non functioning light fixtures and provide at least 50 foot candles of light across surfaces where food is prepared or knives are handled.
4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. Use detergent and clean the sinks after each use. After cleaning and rinsing, apply sanitizer and allow to air dry. . Can Opener is not clean. Regular cleaning is needed. Can opener was taken apart today to start the cleaning process.
0.0
28.
7-204.11 ; Priority; Clorox Clean Up is used to mix sanitizer. Discontinue use of Clorox Clean Up on food contact surfaces. Use approved chemical to mix sanitizer. Owner purchased Clorox Disinfecting Bleach during today's inspection. It has label instructions for use as a food contact surface sanitizer. Ingredients. EPA registration number.
1.0
47.
4-501.12; Core; Large cutting board stored on the left food preparation sink has several black areas that indicate mold has settle into the cutting board. Discard cutting board that can no longer be effectively cleaned.
0.0
49.
4-601.11(B) and (C); Core; Table outside walk in cooler is not clean. Rack under the ware washing sink is not clean. Pipe that runs along the left side in the walk in cooler over head is deteriorating and not clean. Interior walls of the walk in cooler, especially in the corner outside the freezer has visible microbial growth. Extensive cleaning is needed inside the walk in cooler. Maintain equipment clean.
0.5
55.
6-501.12; Core; Walls are not clean. Swinging door to the kitchen is heavily soiled. Vent is soiled. Maintain physical facilities clean.
0.5
55.
6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Two gas grills and panini press stored in first rooms should be removed from the restaurant. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.0
56.
6-303.11; Core; Lighting in the kitchen is low. Provide 50 foot candles of light in all areas food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED
4-903.11(A) and (C); Core; Stacks of single-service containers were not inverted. Single-service and single-use articles shall be stored by using means that afford protection from contamination until used. Store containers inverted.
0.5
49.
4-601.11(B) and (C); Core; Fume hood has grease and food debris accumulations. Handles of prep coolers were soiled with food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; Raw chicken stored directly above bell peppers in walk in cooler. Multiple containers of sauce and cooked foods in walk in cooler were not covered. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. Food shall be protected from cross-contamination by storing the food in covered containers. CDI: Lids were added to foods and food was rearranged to place raw chicken on the bottom shelf.
1.5
16.
4-501.114; Priority; Chlorine sanitizer on dish machine had a concentration of 0 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM or according to temperature and pH chart. CDI: Sanitizer was replaced, primed, and tested to be 50 PPM.
1.5
47.
4-501.11; Core; Prep sink faucet was broken. Equipment shall be maintained in a state of good repair. Repair sink.
0.0
49.
4-602.13; Core; Sides and bottom side of burners were soiled with grease and food debris. Fume hood has grease and food debris accumulations. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas listed. Fume hood is scheduled to be cleaned 9/19/2023.
0.0
55.
6-501.12; Core; Walls on make line, grill line, and 3-compartment sink were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Bowls and knives, stored as clean, were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to dish machine to be washed, rinsed, and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Knife storage rack was soiled with food residues. Clean utensils shall be stored where they are not exposed to splash, dust, or other contamination. Clean knife storage rack.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler doors and handles and side of grinder were soiled with food residues. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed. Facility made improvements on cleaning, half points deducted.
0.5
55.
6-501.12; Core; Walls near 3-compartment sink were lightly soiled with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls. Facility made improvements on cleaning, half points deducted.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; One container of heavy cream on counter near flip top coolers in cook area at 47F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cream being used during lunch for orders and was not put back into flip top cooler. Suggest using TPHC for cream if continually used and gone within 4 hours. Cream voluntarily moved to cooler during inspection.
1.5
39.
3-305.11; Core; Several containers of food in walk-in cooler that was made 1/5-1/7 in containers without lids. Educated about preventing from contamination by covering foods when not actively cooling or once cooled to 41F. Lids placed on items during inspection. No points deducted.
0.0
43.
3-304.12; Core; Tongs in container of water on prep table used for samosas. Three ice scoop sin ice bin with handles touching the ice. During pauses in food prep or dispensing, utensils shall be stored in the food with the handles above the top of the food and the containers or on a clean portion of the food prep table. Utensils shall be in running water of sufficient velocity to flush particles to drain or in water at 135F or higher. Suggested to change to hot water over 135F and change frequently. Hot water at 140F added to container.
0.5
48.
4-501.14; Core; Dish sprayer at three compartment sink soiled with black residue and food debris. Dish machine sprayer looks better than previous inspection. Walls and drainboard at three compartment sink has residue buildup. A Warewashing machine, the compartments of sinks, basins and drainboards or other receptacles used for washing and rinsing equipment and foods shall be cleaned before use and at a frequency necessary to prevent re-contamination. Clean these areas more frequently.
1.0
49.
4-601.11(B) and (C); Core; Sides of equipment in the cooking section, back stainless wall behind cook area needs to be cleaned. Shelving for dry storage, and a few shelves in walk-in cooler have food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these items/locations mentioned. Cleaning of outside equipment is a repeat violation.
1.0
55.
6-501.12; Core; Walls throughout facility, and floor corners and floors under equipment heavily soiled. Drains under prep sink an three compartment sink soiled with black residue and food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
3-302.11; Priority; Raw chicken stored on shelf with cooked chicken and cooked beef in walk-in cooler. Raw chicken on shelf with container of yogurt. Food shall be protected from cross-contamination by storing the foods according to final cook, and ready-to eat items above raw foods. Items re-arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Momo sauce that is cooked, and yogurt sauce in portion cups in reach-in cooler near ice machine above 41F. TCS (Temperature Controlled for safety) foods shall be held cold at 41F or below. Items moved to walk-in cooler during inspection. Manager stated portioned cups of sauces are added to cooler every day for lunch service. Ensure cooler holds foods at 41F or keep in another cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Several cleaned containers stacked on shelf with water nested between the shelving. Cleaned equipment shall be stored in a self-draining position that allows air drying. Ensure dishes are stored to air dry. Dishes moved during inspection.
0.0
48.
4-501.14; Core; Dish sprayers at three compartment sink and at dish machine area soiled with black residue and food debris. Clean side of drainboard at dish machine soiled with food debris. A Warewashing machine, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment and foods shall be cleaned before use, at least every 24 hours if used and at a frequency necessary to prevent re-contamination. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment in the cooking section, back stainless wall behind cook area needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these items/locations mentioned. Cleaning of outside equipment is a repeat violation.
1.0
55.
6-501.12; Core; Walls throughout facility, and floor corners and floors under equipment heavily soiled. Drains under dish machine soiled with black residue and food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
3-302.11 Priority; Raw eggs stored above ready to eat foods in the walk-in cooler. Cooked chicken stored beside container of raw beef. Food in equipment shall be stored according to their final cook temperatures. Corrected during inspection - raw eggs were moved to lower shelf. Cooked chicken moved over to ensure adequate space.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk observed sitting on prep table at 60F. Cooked chicken stored in low boy cooler at 54F. TCS/Hazardous foods that are cold holding shall remain at 41 degrees F or below. Corrected during inspection - Milk was discarded, chicken was moved to walk-in cooler.
1.5
23.
3-501.17 Priority foundation; Mango yogurt drink did not have a date mark in the low boy cooler at the bar section. TCS/Hazardous foods shall bare a date mark indicating the prep day, day removed from manufacturer packaging or discard date. Corrected during inspection - known date was added.
1.5
37.
3-302.12; Core; Container of basil was being used to stored cooked/dry olive. Low boy cooler at the waiter station had container of mint sauce that was not labeled. Low boy cooler at the bar section had Mango yogurt drink that was not labeled to identify food. Foods shall be labeled to indicate what the food/food ingredient is. Corrected during inspection - Foods were labeled.
0.0
45.
4-903.11(A) and (C); Core; Container of single service utensils stored on the floor in storage closet. Single service items shall be stored at least 6 inches above the floor. Do not store single service items on the floor. Several single service items observed out of packaging and stored with food contact surface exposed at the make line, and server station. Single service items shall be stored in a manner that prevents exposure to, dust, dirt, and other sources of contamination. Keep single service items inverted or covered once opened from packaging.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment in the cooking section, wall by the handsink in the cooking section, wall above 3-compartment sink are all in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these items/locations mentioned. Cleaning of outside equipment is a repeat violation.
0.5
General Comments
Inspection led by Daniel Cortes No PIC signature due to covid-19
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
9.
3-301.11; Priority; Observed employee handling cabbage with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI: Employee washed their hands, put on gloves, and tossed the cabbage.
2.0
37.
3-302.12; Core; Observed two bottles without labels in kitchen. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. Label bottles.
0.0
39.
3-305.11; Core; Walk in freezer had a buildup of ice forming around condenser and door. Food had ice forming on the packages and was stored under the forming ice. 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. Repair condenser in walk in freezer.
1.0
43.
3-304.12; Core; Observed multiple utensils stored in between uses in water below 135F. 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 and the container, on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized, in running water, or in a container of water if the water is maintained at a temperature of at least 135F. Avoid storing in-use utensils in water below 135F.
0.5
47.
4-501.12; Core; Prep cutting boards were 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. Resurface or replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Sides of prep coolers, their doors, and the wall behind them were soiled with food debris. Interior ice machine guard had black buildup. The sides of the stove were soiled with food debris. The walls near the prep sink were stained and soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas listed.
0.5
51.
5-203.14; Priority; Mop sink did not have backflow prevention on the hose bibb, with the hose inside of the basin. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by providing an air gap or installing an approved backflow prevention device. CDI: Manager will leave the hose above the flood rim until a backflow prevention device is installed.
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 Please contact Jackson Schaub with any questions at 919-618-5644.
Observed warm yogurt in the establishment. When questioned about it, operator said that yogurt was made for personal use, and made sure that it would not be use for foods served to customers. Please do not store yogurt made in-house, in the restaurant. Yogurt will be asked to be discarded if observed again.
*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.
Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Good cleaning overall. Thanks! 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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code. Transitional permit expires 8/28/17. NOE issued. As of today, the following items are NOT CORRECTED: 5,8,14,22,23,24. Please address #8 as soon as possible. Freezer door as observed today has been partially repaired in a manner that is not easily cleanable and does not meet requirement on Transitional Permit. If door cannot be repaired, it may need to be replaced. Please contact James Smith with any questions or to propose a repair method. Follow-Up: 08/02/2017
