4-903.11(A), (B) and (D); Core; Several plastic food containers and some metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers for air drying.
0.5
48.
4-603.14; Core; Observed food employee only rinsing a pan used for cooking pasta dishes without the use of soap. Equipment food-contact surfaces and utensils shall be washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners. CDI - Pans returned to dishwashing area to be properly cleaned.
0.5
49.
4-601.11(B) and (C); Core; Observed extensive grease buildup on the hoods above the saute station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the hoods.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Observed a food employee only wiping their hands with a wet cloth after handling dirty dishes, not washing their hands when dirty. A food employee shall wash their hands: After handling soiled equipment and utensils; during food prep as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, and after engaging in other activities that contaminate the hands. CDI - Spoke with PIC to have employees wash their hands at appropriate times.
2.0
10.
5-202.12; Core; One of the handwashing sinks could not produce water of at least 100F. A handwashing sinks shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust this sink to provide warmer water.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on vegetable debris on the food-contact surfaces of the spiralizer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Spiralizer removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of cooked tofu were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
41.
3-304.14; Core; A couple damp wiping cloths were left on counters and equipment. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution specified in the manufacturer's label use directions and the NC Food Code. CDI - Wiping cloths were replaced.
0.0
48.
4-302.13; Priority Foundation; A high-temp dishwasher testing device was not available during the inspection. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire an irreversible registering temperature indicator for the dish machine, such as thermal test strips or a high-temp testing device. Follow-up by 9/28/2023.
0.5
54.
5-501.114; Core; One of the dumpsters is missing its drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/28/2023
3-305.11; Core; Observed some water pooling in the bottom of the salad cooler. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. CDI - Establishment is aware of the issue and work order has been placed. Wipe up water to ensure food do not become contaminated.
1.0
48.
4-302.13; Priority Foundation; Current thermometer being used to test the high-temperature dish machine is not functioning properly. Thermometer read 203F as the maximum temperature, the maximum water temperature checked at the dish machine was only 189F. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire a new high-temp dishwasher testing device, REHS recommends thermal test strips. Follow-up by 5/25/2023.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 05/25/2023
3-501.16(A)(1); Priority; Containers of tomato sauce and cheese sauce in hot-hold unit were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Containers were double-stacked in equipment, second container removed, and foods returned to safe temperatures. Do not double-stack containers in hot-holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Liquid eggs stored in the sauce cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Liquid eggs moved to walk-in cooler.
1.5
41.
3-304.14; Core; A couple wet wiping cloths were stored on the counters. Cloths in use for wiping counters and other equipment surfaces shall be: Held between used in a chemical sanitizer at a concentration specified under the FDA Food Code. Store cloths in sanitizer buckets with liquid sanitizer.
0.0
44.
4-903.12; Core; Container used for storing tea was stored in the mop sink. Cleaned and sanitized equipment, utensils, laundered linens, etc. may not be stored under miscellaneous sources of contamination. CDI - Tea drink container removed and moved to 3-compartment sink for cleaning.
0.0
44.
4-903.11(A), (B) and (D); Core; A stack of plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
0.5
47.
4-501.11; Core; The lower door of the refrigerator is broken and requires propping to fully close. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Have door to refrigerator fixed.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed dried-on food debris on vegetable dicer and slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer and dicer removed from storage and placed at dishwashing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored above the fill line in one of the prep coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods removed and placed in walk-in cooler.
1.5
41.
3-304.14; Core; Wet wiping cloths and sanitizer bucket seen with food debris and dirty. Dry wiping cloths and the chemical sanitizing solutions used for wiping encounters and other equipment surfaces shall be free of food debris and visible soil. CDI - Dirty cloths and sanitizer liquid replaced.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
2-103.11 (A) - (P); Priority Foundation; Currently there are minimal oversight procedures for TCS foods delivered during drop-key deliveries to verify that these foods are received at adequate cold-holding temperatures. The person in charge shall ensure that: Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented. CDI - Educated PIC on responsibilities during drop-key deliveries, recommended that they receive temperature logs from food supplier as TCS foods are delivered and keep logs of temperature checks on these foods when food employees arrive.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tortellini stored in the back prep cooler was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Pasta moved to refrigerator for better cooling, do not overfill containers.
1.5
39.
3-307.11; Core; Observed bare hands of food employees touching the food-contact surface of to-go containers. Food shall be protected from miscellaneous sources of contamination. CDI - Corrected employee behavior.
1.0
47.
4-501.11; Core; Observed ripped gaskets throughout the food establishment, also observed rusting shelving in the reach-in cooler. Equipment shall be maintained in a state of good repair and condition. Replace ripped gaskets and rusting shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed some black residue buildup around the doors of the front salad prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this area.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-601.11 (A); Priority Foundation; Observed a couple knives, vegetable slicers, and a spiralizer with dried-on food debris on food-contact areas. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Equipment and knives moved to dishwashing area for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in cold-holding units not at proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to lower coolers to cool down to 41F, place recently prepared items into the lower coolers before placing in prep top.
1.5
40.
2-302.11; Priority Foundation; Observed an employee with artificial fingernails handling food dispensing utensils without consistently wearing gloves. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Spoke with PIC and corrected behavior.
0.0
44.
4-901.11; Core; Observed several plastic and metal containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be: Air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - Containers separated for drying. Make sure all containers are fully dry before storing.
1.0
54.
5-501.111; Core; Observed brown dumpster with holes at bottom corners, leading to leakage of liquids onto outdoor surface. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Contact landlord and waste company to have dumpster replaced.
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
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in cold holding units not maintaining proper temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved to walk-in cooler to get to proper temperatures, place recently prepped items in the walk-in cooler before placing them into prep units.
1.5
41.
3-304.14; Core; Observed several damp and dirty rags stored on the countertop. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions; and laundered daily. Store rags for wiping equipment and counters in sanitizer buckets.
0.5
44.
4-901.11; Core; Several plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CDI - Containers separated for air-drying. Allow containers to air-dry before stacking.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-901.11; Core; Observed clear plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. CDI - Containers separated for adequate air-drying.
0.5
48.
4-302.13; Priority Foundation; High-temperature dish machine used, PIC does not currently have a testing device to verify required temperature for hot water sanitizing rinse. In a hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and ready accessible for measuring utensil surface temperature. CDI - PIC educated on new requirement, obtain a temperature disk or thermal test strips.
0.0
49.
4-601.11(B) and (C); Core; Observed soil buildup on the exterior of the pasta boiler and the hood above it. Also observed oil buildup on metal components of hood above stoves. Soil buildup observed on green storage rack next to grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean mentioned pieces of equipment.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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
Observed condensation on vent area, not above food prep. Watch this area to make sure this area does not start to get residue buildup due to moisture. This may be due to current heavy rain.
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964.
*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 will be held on April 24th. No PIC signature due 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. Follow-Up: 11/22/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 07/25/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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 EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 05/18/2018
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 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 equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
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.
Water trapped between pans stacked for storage. Ensure that all wares are air dried prior to storage. Clean wares rack immediately next to sink such that person reaching for towel dispenser may risk splashing clean wares. Relocate towel dispenser, rack, or provide additional splash protection. CDI by moving rack. Sheet pans and cutting boards stored on floor in front closet. Do not store wares on the floor.
0.5
40.
Insides of cabinets, wire shelving not clean. Maintain non-food contact surfaces clean.
0.5
45.
Reattach loose corner piece at entrance onto prep line from back kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
***Please note: Permit conditions state: "NO MAJOR MENU OR EQUIPMENT CHANGES/ADDITIONS W/O PRIOR APPROVAL FROM WAKE ENV SERVICES." Contact Jessica Sanders with Wake County Plan Review at 919-856-7400 with any proposals for major equipment changes or new prep areas.***
Several plates and clear plastic pans found to have food debris or residue adhering. Wash, rinse, sanitize prior to storage. Proper air drying procedures may help eliminate this violation as checking for proper drying prior to stacking will find dirty wares before storage. CDI by rewashing.
1.5
16.
Meatballs, ground meat, and several sauces observed at 80-93 on turned-off steam well. Ensure that potentially hazardous foods are held with active temperature control at 135 degrees F or above. Do not turn off steam wells containing hot foods. CDI by rapidly reheating.
2.0
34.
Water trapped between pans stacked for storage. Ensure that all wares are air dried prior to storage. Clean wares rack immediately next to sink such that person reaching for towel dispenser may risk splashing clean wares. Relocate towel dispenser, rack, or provide additional splash protection. CDI by moving rack.
0.5
35.
Cased single use items stored on floor in closet near front door. Do not store single use items on the floor.
0.5
45.
Small amount of debris under soda machine - clean.
0.0
49.
No documentation of approved training - no credit awarded. Certificate present, but no class hours letter. In order for points to be awarded, original certificate along with class hours letter documenting at least 12 hour servsafe class must be present during the inspection.
Salt and pepper packets stored in pan on floor in storage closet near front door. Do not store foods on the floor. CDI.
1.5
11.
Several sauce line inserts observed to have adhering food residue while stored as clean. Wash, rinse, sanitize, air dry prior to storage.
1.5
16.
Less than 1 portion of meatballs on hot line at 128 degrees F. Maintain potentially hazardous foods at least 135 degrees F. CDI by discarding.
0.0
34.
Shelving used for storage of wares not clean. Store wares on clean, cleanable surface. Water trapped between pans stacked for storage. Ensure that all wares are air dried prior to storage.
0.5
36.
Split gaskets on most reach in cooler doors. Replace gaskets when torn or split.
0.5
43.
Repair one non-working handwash sink in women`s restroom. (One of two sinks. Other functions correctly.)
0.0
44.
Repair dumpster door that does not fully close.
0.0
45.
Significant buildup on floor under soda machine. Maintain all floors clean.
0.5
49.
No documentation of approved training - no credit awarded. Class hours letter present but no original Servsafe certificate. Replacement certificates can be ordered at www.servsafe.com .
Several pans observed to have adhering food debris while stored as clean. Wash, rinse, sanitize, air dry prior to storage.
1.5
19.
Label one unlabeled spray bottle at chem storage area. CDI.
0.0
40.
Significant grease buildup observed on low shelf units on either side of wok line. Shelves in walk in cooler not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant buildup on floor under soda machine. Maintain all floors clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Bonus points awarded for original certificate along with fax copy of documentation of training hours letter. Fax copy of letter will not be accepted for bonus points on future inspections. Have original letter and original Servsafe certificate on site at future inspections to receive bonus points.
0.0
General Comments
Permittee for NCABC permit does not match permittee for this permit. Evidence indicates that this is not likely due to any ownership change. REHS will verify original permit information and will contact establishment management within 7 days with any requirements for supporting documentation.
Sanitizer buckets at prep line observed to have no measurable sanitizer - maintain sanitizer at 200-400 ppm quat.
1.5
19.
Cased sugar packets stored on top of large paint bucket in front storage closet. Other paints in same closet stacked along back wall against and above shelf used for storage of foods. Toxic materials shall be stored in labeled, designated area and shall be stored to not contaminate foods, utensils, and single use items. Remove either paints or foods/single use items from this closet. If repurposing as chemical storage, label as such and remove all foods/single use items.
1.5
36.
Repair or remove cabinet door with loose handle at front prep station.
0.0
40.
Significant grease buildup observed on low shelf units on either side of wok line. Maintain non-food contact surfaces clean.
0.5
47.
Paint cans cited on #19 stored on floor. All items in areas with food or single use item storage shall be at least 12 inches above the floor. Recommend removal of paints from this closet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water at 120 degrees F in women's restroom. Adjust automatic mixing faucet temperature downward to 110 degrees F to minimize risk of scalding injuries. This is a recommendation only. Do not correct by turning down main water heater.
Sanitizer buckets at prep line observed to have no measurable sanitizer - maintain sanitizer at 200-400 ppm quat. Food debris observed on several plastic pans stored as clean. Wash, rinse, sanitize wares prior to storage.
1.5
26.
Bag of dry noodles tied but not in pestproof container. Provide pestproof container.
0.0
34.
Pans stacked while wet. Fully air dry wares prior to storage. Clean pans stored under raw chicken in walk in cooler. Protect wares from contamination - do not store under raw meats.
0.5
39.
Food processor not approved. All equipment shall be NSF (or equivalent) approved. Remove unapproved equipment.
0.5
40.
Shelf next to wok line, tops of tall equipment not clean. Maintain non-food contact surfaces clean.
0.5
46.
Clean vent in dishroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cased chicken, bag in box cases stored on the floor. Protect foods from contamination - do not store food on the floor.
1.5
34.
Pans stacked while wet. Fully air dry wares prior to storage. Cutting boards stored in contact with ladder near dish machine. Store wares to protect from contamination - store on clean, cleanable surface. Relocate cutting boards.
0.5
35.
Cased single service items observed stored on floor. Protect single service items from contamination - do not store on the floor.
0.5
47.
In addition to items cited above non-food service items stored on floor near desk and in storage closet used for single use items. All items in any room used for food prep, warewashing, or storage of single use items shall be stored at least 12 inches above the floor. Remove items stored on floor or provide additional dunnage racks or shelves as necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
