3-302.11; Priority; Observed raw chicken stored above raw shelled eggs in bottom cooler of flip top prep unit. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in flip top prep unit with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were moved to walk-in cooler
1.5
23.
3-501.17; Priority Foundation; Observed containers of fried chicken, crab Rangoon, and sesame chicken in walk-in cooler prepared more than 24 hours not date marked. Ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI-Known dates added during inspection.
1.5
47.
4-101.19; Core; Observed cardboard lining shelves in kitchen. Non food contact surfaces that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace cardboard with vinyl liners.
3-301.11; Priority; Observed employee using bare hands to put cut lettuce for salads in styrofoam to-go containers. 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-by educating and discarding salads during inspection.
2.0
23.
3-501.17; Priority Foundation; Observed chicken wings, chicken pieces, crab Rangoon and cooked chicken in walk-in cooler/freezer prepared more than 24 hours not date marked. Ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS. Foods prepared on site and then frozen must have freeze and thaw dates. CDI by educating and adding known dates to foods.
1.5
28.
7-202.12; Priority; Raid for residential use was found in the chemical storage area under one of the prep sinks. The manufacturer's label instructions shall state use is allowed in food establishments on pesticides. CDI- Container was removed from premises.
0.0
37.
3-302.12; Core; The ingredients on the cart at the cookline are not labeled. Containers storing food/food ingredients that are not easily recognizable shall be labeled with the common name of the food/food ingredient. Label the working containers of seasonings.
7-201.11; Priority; A spray bottle of bleach was hanging off of the splash guard of the prep sink where bagged onions were stored. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single service/use articles. CDI- Spray bottle was moved to a bottom shelf.
1.0
56.
6-403.11; Core; An employee beverage was stored on the shelf above the prep cooler, on the top shelf of the 3 door freezer. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drinks were moved to bottom shelves.
1.0
56.
6-305.11; Core; An employee's phone was stored on the shelf above the prep cooler. Employees shall have designated areas/lockers for the orderly storage of their possessions. CDI- The phone was relocated.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
7-202.12; Priority; HotShot for residential use was found in the chemical storage area under one of the prep sinks. The manufacturer's label instructions shall state use is allowed in food establishments on pesticides. CDI- Container was removed from premises.
1.0
28.
7-201.11; Priority; A spray bottle of bleach was hanging off the splash guard of one of the prep sinks. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single service/use articles. CDI- Spray bottle was moved to chemical storage area.
0.0
35.
3-501.13 ; Priority Foundation; Partially thawed carrots were stored in a box by a prep sink. Thawing shall be accomplished as part of the cooking process, with food completely submerged in water while continuously flowing water that does not temp above 70F flows over it; or under refrigeration... CDI - Carrots were moved to the walk-in cooler.
0.0
37.
3-302.12; Core; The ingredients on the cart at the cookline are not labeled. Containers storing food/food ingredients that are not easily recognizable shall be labeled with the common name of the food/food ingredient. Label the working containers of seasonings.
1.0
41.
3-304.14; Core; A sanitizer bucket with wiping cloths is stored on the floor by the cookline. Sanitizer buckets shall be stored above the floor. Raise sanitizer bucket off the floor.
0.5
43.
3-304.12; Core; A bowl was stored in a container of raw chicken in the walk-in cooler; the scoops were laying flat in the bulk food storage containers. Utensils being stored in foods shall be stored with the handle above the food. CDI - Bowl was removed; scoops were "dug" into ingredients.
1.0
49.
4-601.11(B) and (C); Core; The vents in the hood need cleaning due to oil and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the vents in the hood.
0.0
56.
6-403.11; Core; Employee water bottles were found behind the soup kettle, by seasonings under the rice cooker and at the prep sink. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Bottles were moved; inspector pointed out 3 areas where water bottles can be stored.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; A spray bottle was hanging on the splash guard of the handwashing sink in the ordering area. Handwashing sinks shall only be used for handwashing. CDI - Spray bottle was removed.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of cleaners and sanitizers shall be labeled with the common name of the material. CDI - Spray bottle was labeled.
1.0
37.
3-302.12; Core; The ingredients on the cart at the cookline are not labeled. Containers storing food/food ingredients that are not easily recognizable shall be labeled with the common name of the food/food ingredient. Label the working containers of seasonings.
0.0
39.
3-305.11; Core; Containers of sauces and shrimp were stored on the floor of the walk-in cooler. Food shall be stored at least six inches above the floor. CDI - Containers were put on shelving.
0.0
41.
3-304.14; Core; A sanitizer bucket with a wiping cloth was stored on the floor by the cookline. Sanitizer buckets shall be stored above the floor. Ensure the sanitizer bucket is not being stored directly on the floor.
0.0
43.
3-304.12; Core; A bowl was stored in the bulk rice container. Utensils being stored in foods shall be stored with their handle above the food. CDI - Bowl was replaced with a scoop.
0.5
45.
4-903.11(A) and (C); Core; Portion cups and their lids were stored on the floor in the ordering area. Single service/use articles shall be stored at least six inches above the floor. CDI - Items were put on shelving.
0.5
56.
6-403.11; Core; An employee drink and box of candy were stored on a shelf above the uncovered bulk containers of chicken seasoning and flour. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Containers were covered and items were moved to a bottom shelf.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; Gloves and a dry cloth were hanging on the splash guard of the handwashing sink in the ordering area. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
43.
3-304.12; Core; A container without a handle that is used for measuring along with a scoop were stored in the bulk rice container. Utensils being stored in foods shall be stored with the handle above the food. CDI- Container was removed.
0.0
54.
5-501.111; Core; One of the lids on the recycling dumpster is partially detached. Dumpsters shall be maintained in good repair. Have your landlord request a new recycling dumpster.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov.com - 919.609.1783*
5-205.11; Priority Foundation; The hot water side of the faucet was stripped and did not work. Handwashing sinks shall be maintained so that is accessible at all times for employee use. CDI - Sink was repaired and hot water temped at 100F+.
0.0
18.
3-401.11; Priority; Pieces of sesame chicken that were cooked temped between 143-158F. Raw chicken shall be cooked to 165F or above. CDI - Chicken was put back in oil and cooked for a few more minutes - temped between 188-192F.
1.5
25.
3-603.11; Priority Foundation; Customers can order steak dishes medium to medium rare (less than 145F). Animal foods and by-products that are served raw or undercooked shall have a disclosure and reminder statement that informs consumers of the increased risk for foodborne illness. As discussed, add " Steaks are cooked to order. Consuming raw or undercooked meats may increase your risk for foodborne illness." to your board menu, online menu and paper menus no later than Monday, November 14, 2022.
0.5
38.
6-501.111; Core; Three rows of ants are constantly travelling to and from the dumpster. Harborage conditions shall be eliminated. Contact landlord to increase pest control methods.
1.0
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 *Melodee Wallace Johnson -melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 11/14/2022
5-205.11; Priority Foundation; Dry cloths are hanging on hw sink in the ordering area. Handwashing sinks shall only be used for handwashing. Towels were removed.
0.0
10.
6-301.11; Priority Foundation; The soap dispenser in the men's bathroom is broken. Handwashing sinks shall be supplied with soap. A verification visit will be made no later than Friday, August 12, 2022 to ensure this handwashing sink has soap that is readily available for handwashing.
1.0
37.
3-302.12; Core; The food ingredients on the cart at the cookline were not labeled. Containers storing food/food ingredients that are not easily recognizable shall be labeled with the common name of the food. Label all the squeeze bottles, metal and plastic containers of ingredients/food.
1.0
38.
6-501.111; Core; There is less ants at the dumpster area but still 3 rows of ants traveling to and from the dumpster. Harborage conditions shall be eliminated. Contact landlord to increase pest control methods.
0.0
41.
3-304.14; Core; A sanitizer bucket with wiping cloths was stored on the floor by the cookline. Containers of chemical sanitizing solutions shall be stored off the floor. Ensure the sanitizer bucket does not sit on the floor.
0.5
43.
3-304.12; Core; The scoop for the bulk rice (white container) was being stored with the handle buried in the rice, the scoop was laying flat in the potato starch and a bowl was stored in a container of raw chicken in the walk in cooler. Utensils may be stored in foods as long as the handle is above the food. "Dig" scoops into foods; only utensils with handles may be stored in foods.
0.5
49.
4-601.11(B) and (C); Core; The hood vents over the flattop have a build up of oil and oil is running down the hood. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the hood.
0.5
54.
5-501.110; Core; There are boxes that may or may not belong to this establishment outside of the trash and recycling dumpsters. Trash, recyclables and returnables shall be stored in dumpstes so that they are inaccessible to insects and rodents. Ensure boxes are broken down before they are put in the dumpster.
0.0
56.
6-403.11; Core; Employee food/drinks are stored on the top shelf or shelves above food in the walk in cooler and reach in freezer; on top of the canned goods as well as on top of the boxes of liquid Japanese seasoning. Employee items shall be stored in a manner that prevents the contamination of the restaurant's food and supplies.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 08/12/2022
5-205.11; Priority Foundation; Spray bottles and dry cloth were hanging on splash guard of handwashing sink. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
16.
4-501.114; Priority; Chlorine based sanitizer in the 3 compartment sink tested at less than 25ppm. Chlorine based sanitizer shall be maintained between 50-200ppm. CDI - Bleach was added and sanitizer tested between 50-100 ppm.
1.5
37.
3-302.12; Core; Squeeze bottles, working containers of ingredients and plastic containers were not labeled. Containers storing food/food ingredients that are not easily recognizable shall be labeled with the common name of the food. CDI- Containers were labeled.
1.0
38.
6-501.111; Core; The dumpster area is well maintained, however there is a plethora of ants coming from the grass in several directions resulting in ants crawling in 5 rows towards the dumpster and all over the surface of the dumpster. Harborage conditions shall be eliminated. Contact landlord to increase pest control methods.
0.0
45.
4-502.13; Core; A single use spoon was stored in a container of food in the top section of the prep cooler. Single service/use items may not be reused. CDI-Spoon removed and replaced with a multi-use spoon.
0.0
56.
6-403.11; Core; Employee phones, drinks and other personal items stored on prep surfaces and on shelving above food/dry goods. Employee items shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Items were relocated to bottom shelves.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
6.
2-401.11; Core - Found four employees' beverages stored above or near food and clean equipment and utensils...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment and utensils cannot result...CDI by properly relocating beverages.
0.5
15.
3-302.11; Priority - In reach-in freezer, raw prepared chicken was stored above raw prepared beef...In refrigerators and freezers, food shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.
0.0
16.
4-501.114; Priority - Concentration of chlorine sanitizer in sanitizing sink of 3-comp sink (and utensils were in sanitizer) and in sanitizer spray bottles was less than 50 ppm...Chlorine concentration shall be at least 50 ppm (but not to exceed 200 ppm)...CDI by correcting chlorine concentration.
1.5
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, observed food utensils only being dipped briefly in chlorine sanitizer that was too weak (less than 50 ppm)...After being washed and rinsed, equipment and utensil food contact surfaces shall be properly sanitized for at least 7 seconds in chlorine sanitizer...CDI by educating PIC of requirement and correcting sanitizer concentration at 3-comp sink.
0.0
20.
3-501.14; Priority - Lo mein noodles cooled down very slowly during course of inspection (see temperature chart)...Hot 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 changing cooling method for faster cooling.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods in cooler and freezer had no dates on them or dates were incorrect (one food was dated 2/18--more than 7 days ago), but PIC stated the date had not been changed...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS*. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing correct dates on foods.
1.5
33.
3-501.15; Priority Foundation - Cooked broccoli was cooling on refrigerated make line top (not rapid cooling equipment), and cooked lo mein noodles were not cooling fast enough in covered container with 8-9 inch noodle depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, stirring the food in container placed in ice-water bath, adding ice as an ingredient, and/or loosely covering or completely uncovering food if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
37.
3-302.12; Core - Many bottles/containers of sauces and dry foods (sugar, salt, etc.) were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles to denote contents.
1.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops or splash guards. Chlorine concentration in one sanitizer bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by properly storing cloths in approved sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core - One oversized clean metal bowl was hanging directly above mop sink (contamination source), and some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in area where they are not exposed to splash or other contamination. They shall be stored in self-draining position that allows air drying...CDI by removing large bowl from mop sink area and separating wet food containers.
0.5
45.
4-903.11(A) and (C); Core - A stack of disposable cups was unprotected, and plastic knives were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Store disposable cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Store knives with handles up and presented to user.
0.0
54.
5-501.111; Core - One lid on cardboard dumpster had a broken hinge...Trash and recycling receptacles shall be maintained in good repair...Repair lid hinge or replace dumpster with one that has lids in good repair.
0.0
54.
5-501.113; Core - A few dumpster side doors were open...Outdoor trash/recycling receptacles shall be kept covered with tight-fitting lids and doors...Keep dumpster side doors closed when not in use.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Xiu Liu, Exp. 4/24/2024...>>>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
