2-301.14; Priority; Employee observed changing several tasks( entering the kitchen from outside, handling soiled dishes and then preparing food, etc.) throughout the duration of the inspection without washing their hands. Hands must be washed after handling soiled equipment/utensils; after engaging in other activities that contaminate the hands...CDI by having worker washing hands.
2.0
15.
3-302.11; Priority; [Repeat] One pan of raw chicken (on top make line) was stored above raw fish and raw beef in make line bottom...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-601.11 (A); Priority Foundation; The tomato slicer, and two dicers last used on Saturday, observed with residue accumulation and dried on food debris present. One pan stored as clean observed with a dead bug inside. Equipment food-contact surfaces an utensils shall be clean to sight and touch. CDI- dishes returned to 3-compartment sink to be washed again.
1.5
20.
3-501.14; Priority; Beef soup cooked yesterday afternoon at 3pm was found holding between 47-50F. TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily soup.
1.5
23.
3-501.17; Priority Foundation; [Repeat] In make line top, cooked pork (kept more than 24 hours) had no date ...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating foods with date of preparation.
0.0
28.
7-102.11; Priority Foundation; Fabuloso observed inside bottles labeled as windex. 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- bottles were correctly labeled.
0.0
33.
3-501.15; Priority Foundation; Container of beef soup did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above) due to food thickness and insufficient cooling methods...To cool hot TCS* foods, use shallow containers with 2-4 inch food depth, ice-water baths with frequently stirring, metal containers that facilitate heat transfer, and/or loose covers or no covers on cooling foods if there's no overhead contamination...CDI by voluntarily discarding soup.
0.5
54.
5-501.111; Core; [Repeat] Outside brown dumpster was rusty out with cracked bottom and large holes along the sides...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.
1.0
54.
5-501.114; Core; [Repeat] Brown trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.16; Core; [Repeat] Outside by mop water faucets, wet mops were stored with mop heads up and leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Store wet mops hanging with handles up and mop heads down, draining into floor drain in drain room.
2-301.14; Priority - On two occasions, observed worker with gloved hands working with raw chicken, then discarded gloves and did not wash hands before handling other items in kitchen and before donning clean gloves to work with food (until prompted to wash hands)...After discarding gloves from working with raw meats, poultry, etc., hands must be washed before donning clean gloves or handling clean equipment/utensils...CDI by having worker washing hands.
2.0
15.
3-302.11; Priority - One pan of raw chicken (on top make line) was stored above raw fish and raw beef in make line bottom...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
23.
3-501.18; Priority - Found some containers of in-house made salsa with dates of 1-24 and 1-22--more than 7 days ago...RTE TCS* foods kept at 41F shall be discarded if kept more than 7 days...CDI by voluntarily discarding RTE TCS* foods older than 7 days.
0.0
23.
3-501.17; Priority Foundation - In make line top, cooked pork and cut cabbage (kept more than 24 hours) had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating foods with date of preparation.
1.5
37.
3-302.12; Core - Some bottles or containers of sauces, cooking oil and dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
43.
3-304.12; Core - In front ice storage bin, handle of ice scoop was touching ice. Also, a styrofoam cup was stored in container of dry food...During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored in food with handle extending out of food OR on dry, clean surface OR in hot water at 135F or above...Store dispensing/preparation utensils as stated above. Only use hard, durable scoops with extended handles to dispense foods.
0.0
47.
4-101.19; Core - Torn, soiled, and rough aluminum foil was lining wire cart and board in front wait area...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth material. One vinyl liner in dry storage was damaged/cracked...Remove all foil from shelves and sheet pans and do not replace foil. If desired, only use clean sheet pans to store items on shelves (no foil) or consider lining shelves with solid vinyl liners that are smooth, easy to clean and will not tear easily. Replace vinyl liner with one in good condition.
0.5
47.
4-102.11; Core - Observed bread and cilantro stored in plastic shopping/take out bags that are not approved for direct food contact...Materials used to make single-service and single-use articles shall be clean...Do not store foods directly in contact with take-out bags. Only use food grade bags or containers approved for food storage.
0.0
47.
4-501.11; Core - At least one refrigerator door gasket was damaged/torn. Several refrigerator shelves were rusty or peeling...Food service equipment shall be kept in good repair, and equipment components such as doors and seals shall be kept intact and tight...Replace door gasket and shelves with similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - A few dispensing tongs had cracked handles, and at least one food container was cracked/damaged...Food service equipment shall be kept in good repair...Discard damaged items.
0.0
54.
5-501.111; Core - Outside brown dumpster was rusty out with cracked bottom and sides...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.
0.5
54.
5-501.114; Core - Brown trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Some holes were in walls...Physical facilities shall be kept in good repair...Seal wall holes.
0.0
55.
6-501.16; Core - Outside by mop water faucets, wet mops were stored with mop heads up and leaning against wall...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Store wet mops hanging with handles up and mop heads down, draining into floor drain in drain room.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
5-205.11; Priority Foundation - Bucket of sanitizer was stored in basin of front wait station handsink...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing sanitizer bucket from sink basin.
1.0
15.
3-302.11; Priority - Pan of raw chicken was stored above raw fish in make line unit...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Observed worker with gloved hands handle soiled dishes/containers and then proceeded to handle clean utensils and equipment in other parts of kitchen with contaminated gloves...If used, single use gloves shall be used for only one task, used for no other purpose and discarded when damaged or soiled...CDI by having worker discard gloves and wash hands.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods on top and bottom of small refrigerated make line unit were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by moving TCS* foods to properly functioning refrigerator.
1.5
23.
3-501.17; Priority Foundation - No ready-to-eat (RTE) TCS* foods kept more than 24 hours had dates (in all kitchen refrigerators and walk-in cooler)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
33.
3-501.15; Priority Foundation - Small make line unit was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide cold food temperatures of 41F or less...CDI by moving TCS* foods to other properly functioning refrigeration.
0.5
38.
6-501.111; Core - Several live and dead roaches were observed in facility...The premises shall be maintained free of insects...Rid facility of roaches using methods approved for food service facilities. Consider having pest control company make more frequent visits for treatment.
1.0
41.
3-304.14; Core - Wiping cloths were stored in soapy water solution, and few soiled cloths were on counter tops. One wiping cloth bucket was stored on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored above the floor...Store moist/soiled wiping cloths and sanitizer bucket as stated above. Do not store cloths in soapy water solution.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean beverage glasses were stacked while wet, and some clean dishes/containers were stored with food contact sides up and unprotected..Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate stacked glasses and completely air dry before stacking, and cover or invert clean dishes/containers.
0.0
47.
4-101.19; Core - Torn, soiled, and rough aluminum foil was lining shelving and shallow sheet pans...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth material. One vinyl liner in dry storage was damaged/cracked...Remove all foil from shelves and sheet pans and do not replace foil. If desired, only use clean sheet pans to store items on shelves (no foil) or consider lining shelves with solid vinyl liners that are smooth, easy to clean and will not tear easily. Replace vinyl liner with one in good condition.
0.5
47.
4-501.11; Core - At least one freezer door had a torn gasket...Equipment components such as doors and seals shall be kept intact and tight...Replace torn door gasket.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled refrigerator exterior vent slats, door handles, fryer exterior and interior bottom, solid metal shelves. Some old stickers/sticky residues were on exteriors of clean food containers...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above, and remove all old stickers/residues from containers.
0.5
53.
5-501.17; Core - Women's bathroom had no covered waste receptacle...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle as stated above.
0.5
53.
6-501.18; Core - Men's bathroom toilet was soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of men's toilet.
0.0
54.
5-501.111; Core - Outside brown dumpster was rusty out with cracked bottom and sides...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.
0.5
54.
5-501.114; Core - Brown trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Observed some holes in walls (including in bathrooms). Four of the five light fixtures under ventilation hood were burned out, and light in mop drain room outside did not illuminate. Drain line from ice machine was dripping into pan (pan was full of water)...Physical facilities shall be kept in good repair...Seal wall holes, replace/repair burned out or nonfunctional light fixtures, and repair drain line leak.
0.5
55.
6-501.12; Core - Observed soiled (splattered) and yellowed kitchen ceiling tiles...Physical facilities shall be kept in good repair...Clean or replace soiled ceiling tiles.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
5-205.11; Priority Foundation - Bucket of sanitizer was stored in basin of front wait station handsink...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing sanitizer bucket from sink basin.
1.0
15.
3-302.11; Priority - Pan of raw chicken was stored above ready-to-eat food in make line unit...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
20.
3-501.14; Priority - Fried beans in containers were as high as 46F in some parts after cooling from day before...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding beans.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods on top and bottom of small refrigerated make line unit were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by moving TCS* foods to properly functioning refrigerator.
1.5
23.
3-501.17; Priority Foundation - Cooked pork in make line top and another cooked meat in freezer had no dates (cooked and cooled more than 24 hours ago)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
33.
3-501.15; Priority Foundation - Container of refried beans did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above) due to food thickness and insufficient cooling methods...To cool hot TCS* foods, use shallow containers with 2-4 inch food depth, ice-water baths with frequently stirring, metal containers that facilitate heat transfer, and/or loose covers or no covers on cooling foods if there's no overhead contamination...CDI by voluntarily discarding refried beans.
0.5
33.
4-301.11; Priority Foundation - Small make line unit was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide cold food temperatures of 41F or less...CDI by moving TCS* foods to other properly functioning refrigeration.
0.0
35.
3-501.13; Core - Raw chicken (chicken was already completely thawed out to 55-64F) was at bottom of food prep sink with cool water flowing over some pieces...TCS* food shall be thawed under refrigeration at 41F or less OR completely submerged in container with cool water (70F or less) flowing over it to float off loose particles over container sides...Properly thaw TCS* foods as stated above. Once thawed foods are above 32F (no longer frozen), start preparing them. Do not leave them in food preparation sink. Use calibrated thermometer to check food temperatures.
0.5
38.
6-501.111; Core - Observed a few small live cockroaches in facility (one small one on shelf and one on floor)...The premises shall be maintained free of insects...Rid facility of roaches using methods approved for food service facilities. NOTE: PIC showed invoice of last pest control treatment on 5/17/2023 (approximately monthly service). Consider having pest control company come a little more frequently to conduct treatments.
1.0
41.
3-304.14; Core - One moist/soiled wiping cloth was on counter top, and bucket of cloth sanitizer had suds (soap?) in it...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above. Ensure no soap is added to sanitizer.
0.0
47.
4-101.19; Core - Observed torn, soiled, and rough aluminum foil lining shelving and shallow sheet pans...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth material...Remove all foil from shelves and sheet pans and do not replace foil. If desired, only use clean sheet pans to store items on shelves (no foil) or consider lining shelves with solid vinyl liners that are smooth, easy to clean and will not tear easily.
0.5
47.
4-501.11; Core - At least one refrigerator door had a damaged gasket (was pulling away from door frame)...Equipment components such as doors and seals shall be kept intact and tight...Readjust door gasket so it seals properly.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled refrigerator interiors, exterior vent slats, door handles, hinges, interiors fryer bottom, walk-in cooler door edges. Some old stickers/sticky residues were on exteriors of clean food containers...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above, and remove all old stickers/residues from containers.
0.5
53.
5-501.17; Core - Women's bathroom has no covered waste receptacle...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide cover receptacle as stated above.
0.0
54.
5-501.111; Core - Outside cardboard dumpster has damaged lid and cracked bottom...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.
0.5
54.
5-501.114; Core - Trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Observed some holes in walls (including in bathrooms), and caulk was peeling in ventilation hood. Light in small storage room and mop drain room outside did not illuminate when turned on...Physical facilities shall be kept in good repair...Seal wall holes, replace damaged caulk, and replace burned out or nonfunctional light fixtures.
0.5
55.
6-501.12; Core - Observed soiled kitchen floor corners, walls behind sink areas, and vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-304.12; Core; The ice scoop was sitting in a makeshift, plastic holder that was full of old water. Utensils may be held in containers of water that measure at least 135F or in a clean/protected location. CDI: Scoop sent to dish and container cleaned.
0.5
47.
4-101.19; Core; Foil is being used to line the lower shelves of prep tables but the foil is damaged/tearing. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Remove the damaged foil.
0.0
47.
4-501.12; Core; The small cutting boards are heavily scored or chipped in places. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.5
49.
4-601.11(B) and (C); Core; The bottom shelves of the reach-in cooler near the ice and the freezer near the stove are soiled with food debris buildup. The flip-top coolers have food debris built up under the lids and inside. The gasket of the outdoor walk-in cooler is soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-201.11; Core; The mop sink has been renovated to be more spacious but the surfaces are mainly wooden floorboards and plywood walls/shelves/ceiling. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Get in touch with plan review to submit an approved design.
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
Report sent to anyer0429@hotmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.17; Priority Foundation; Ham, salami, hot dogs, and longaniza that were opened the previous day were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Foods were date marked.
1.5
36.
4-204-112; Core; A thermometer for the flip-top prep cooler near the handwashing sink could not be located. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. Place a thermometer in this unit.
0.0
38.
6-501.111; Core; There is a small presence of fruit/drain flies around the restaurant. The premises shall be maintained free of insects, rodents, and other pests. Maintain consistent pest control.
1.0
43.
3-304.12; Core; Tongs used for chips and the ice scoop in the rolling cart at the register were stored with the handles touching the food. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
0.5
45.
4-904.11; Core; Single-service spoons near the register were stored with the food-contact surfaces facing up. Utensils that are not prewrapped shall be stored so that only the handles are touched by employees. CDI: Spoons were flipped.
0.5
47.
4-502.11(A) and (C); Core; A rubber spatula hanging from the side of a cooler and some of the containers in the dry storage closet are damaged. Utensils shall be maintained in good repair or discarded.
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 Report sent to anyer0429@hotmail.com
6-301.11; Priority Foundation; Hand washing sink in the kitchen and women's bathroom did not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - soap was added.
1.0
10.
6-301.12; Priority Foundation; Men's restroom. Each handwashing sink shall be provided with paper towels other hand drying device. CDI - paper towels were added.
0.0
16.
4-501.114; Priority; Chlorine dish machine was sanitizing below 50ppm. Chemical sanitizing solution for manual or mechanical operation shall have a concentration of 50-200ppm for chlorine. CDI - 3-compartment sink will be used for manual sanitizing with chlorine.
1.5
16.
4-601.11 (A); Priority Foundation; Few dishes stored clean had debris. Dicer and slicer with few food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes sent back for cleaning
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler had foods that were reading above 41, cheese at 43F, and lettuce around 43F,42F. Cooked tamarindo, and jamicia drink were at 48F. TCS/hazardous foods that are cold holding shall maintain a temperature of 41F or below. CDI - unit was made colder, temperatures were decreasing. Drinks were discarded.
1.5
23.
3-501.17 Priority foundation; Container of shredded lettuce, milk, Jamaica and tamarindo drinks did not have date marks on them. TCS/hazardous foods shall bare a date indicating the day they were prepped, opened from manufacturer packaging, or the day they are to be discarded (7day hold). CDI - known dates were added to lettuce and milk, drinks were discarded.
1.5
38.
6-501.111 core; Several small flies observed in dry storage closet. The premises shall be maintained free of insects, rodents, and other pests. Have pest control come out to address issue.
1.0
43.
3-304.12; Core; Food utensils observed stored in non-running water at 80F. In-use food utensils shall be stored 1 of 4 ways, in running water with enough velocity to flush food particulates, in water maintained at or above 135F, in a clean dry location, or in product with scoop not touching product.
0.0
47.
4-501.11; Core; Prep cooler beside the hot hold is leaking water from the inside and outside. Gasket to standing freezer is coming off, Magnetic knife strip is peeling, make line plastic/rubber is chipping off, bottom of the display fridge behind the counter has peeling paint. Equipment shall be maintained in a state of good repair. Have these items fixed.
0.5
51.
5-202.13; Priority; Spray nozzle at 3-compartment sink is hanging below flood rim, 3-comparment sink discharge pipe is in the floor drain. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Have nozzle hang above flood rim, and have discharge pipe at least 1 inch above floor drain level.
1.0
54.
5-501.111; Core; Dumpster observed starting to rust at the bottom and has holes. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
0.0
54.
5-501.115; Core; Dumpster area observed with litter (bottle caps). A storage area and enclosure for refuse, recyclables, or returnables, shall be maintained clean. Clean area around dumpster.
0.0
56.
6-202.11; Core; light bulk in the standing freezer was glass. Except as specified in par. (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace with non-shatter or have it shielded.
0.0
General Comments
Inspection led by Daniel Cortes Lauren Harden 919-500-0943 Using hookah products indoors of bars, restaurants or establishments that serve food or drinks is not allowed.
3-302.11; Priority; Open package of cooked mussels in reachin freezer stored below raw seafood. Food shall be stored according to final cook temperature. Items in freezer rearranged. CDI
1.5
16.
4-501.114; Priority; Dish machine chlorine weak/less than 50 ppm. Sanitizer shall be the proper concentration. Chlorine sanitizer shall be 50 to 200 ppm. Unit primed and in proper range. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken and beef in cabinet of prep table next to reachin freezer 43F and horchata made in the facility at 51F in under counter reachin in the area with the register. Food shall be 41F or less. Prep table temperature setting decreased and horchata discarded. Have under counter reachin serviced again and maintaining less than 41F prior to placing items in unit. CDI
1.5
28.
7-201.11; Priority; Two spray bottles of chemicals hanging on rack with clean dishes and single service articles in the register/front counter area. WD-40 on prep table next to slicer. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Store items separate from food and food items. Items relocated. CDI
1.0
28.
7-207.11; Priority; Bottle of ibuprofen stored next to single service items/plates and a bottle of honey. First aid kit stored on shelf with clean dishes. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.Store items separate from food and food items. Items relocated. CDI
0.0
39.
3-307.11; Core; Bulk storage containers of food in closet lacking lids. Bread and beef stored in direct contact with togo bags. Food shall be protected from contamination. Keep lids on food and use a food grade bag or store food in a washable container designed for food.
0.0
41.
3-304.14; Core; Wet rag on cart. Sanitizer bucket in kitchen dirty. Wet cloths shall be stored in a chemical sanitizer and solution kept clean. Keep rags dry or in a clean solution of chlorine 50 to 200 ppm.
0.0
43.
3-304.12; Core; Foam cup as scoop stored floating in horchata. In use utensils shall be stored with the handle out of the food and have a handle. Do not store cups in food/drink.
0.5
44.
4-903.11(A), (B) and (D); Core; Water remaining in assembled blender by slicer. Umbrella stored in container in closet with clean dishes. Clean equipment shall be stored in a clean, dry location, protected from contamination and stored in a self draining position. Allow items to air dry prior to stacking or assembly. Umbrella removed.
0.5
47.
4-101.17; Core; A wooden mortar and pastel are being used to mash bananas. Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
Replace with another material that is smooth and easily cleanable and designed for restaurants and food contact.
0.0
53.
6-202.14; Core; All bathroom doors not self closing and self latching. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Adjust doors to close completely on their own.
0.0
55.
6-501.12; Core; Splash on wall behind steam wells. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean wall.
0.0
56.
6-202.11; Core; Light shields missing on some fixtures in the kitchen. Light bulbs shall be shatterproof or shielded. Replace with LED shatterproof bulbs or replace sheilds/tubes.
0.0
56.
6-305.11; Core; Opened water bottle stored on shelf to the right of the stove above tortillas. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Employee drinks shall be stored on a bottom shelf or designated area separate from food and food items.
0.0
56.
6-403.11; Core; Facility has several hookah smoking devices and offers it to customers in the bar area side of the facility. There is a door that connects to the kitchen from the bar area, and a door connecting the dining room. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Tobacco smoking is not allowed in restaurant facilities.
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
