3-302.11; Priority; Observed raw beef stored above vegetables and raw shelled eggs stored above cheeses in reach-in fridge. Foods shall be stored in order of rearranging foods. CDI-Foods were rearranged during inspection. Improvement observed seen; no full points taken.
1.5
16.
4-501.114; Priority; Observed chlorine concentration at dish machine at 0ppm and the sanitizer barrel was low. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer barrel was replaced, dish machine was primed, and sanitizer concentration was at appropriate concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Observed some food containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved dish washing area.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a bowl of rice with a temperature of 51F in flip top unit. Manager stated rice was left out from yesterday to used for fried rice. TCS(Time/Temperature Control for Safety Food) shall be maintained at 41 or less. CDI-Rice was discarded.
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy emailed to manager at the end of inspection.
0.0
5.
2-501.11; Priority Foundation; Establishment did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Clean up plan emailed to manager at the end of inspection
0.0
10.
6-301.11; Priority Foundation; Observed no available soap at handwashing sink in kitchen and front area near soda machine. Manager stated both soap dispenser were not working. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was placed at handwashing sinks during inspection.
1.0
15.
3-302.11; Priority; Observed raw chicken stored above ready-to eat foods in bottom cooler of prep units, and bag of raw shrimp, raw hamburger patties, eggs and raw chicken on a sticks stored above ready-to-eat foods in reach-in fridge. Foods shall be stored in order of final cook temperatures. CDI-by educating and rearranging foods. (Repeat violation; full points will be taken next time)
1.5
23.
3-501.17; Priority Foundation; Observed cartons of liquid eggs and heavy cream opened previous day not date marked. Container of cooked noodles and yuca (mashed potatoes) prepped previous day not clearly date marked in reach-in fridge. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. The day of preparation shall be counted as Day 1. CDI by educating PIC and adding known dates to foods.
1.5
24.
3-501.19; Priority; Establishment is using TPHC on sushi rice but no time was marked on rice. Manager stated rice is leftover from the previous day. The food in unmarked containers or marked to exceed a 4-hour limit shall be discarded. CDI-by educating and discarding rice.
1.5
28.
7-102.11; Priority Foundation; Observed two spray bottles with blue liquid not labeled. 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-by label bottles during inspection.
1.0
43.
3-304.12; Core; Observed utensil stored in container of standing water with temperature of 67F near rice cookers. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean container of water maintained at a temperature of at least 135F or in clean, protected location. CDI-Water was discarded during inspection.
0.0
48.
4-302.14; Priority Foundation; No available test strips for quaternary ammonium (QA) sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI-Manager placed an order for test strips during inspection.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Food Protection Manager certification course info provided to manager.
1.0
15.
3-302.11; Priority; Observed raw fish and pork stored above cooked foods in bottom cooler of flip top unit. Foods shall be stored in order of final cook temperatures. CDI-by rearranging foods.
1.5
44.
4-901.11; Core; Observed clean food container stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
48.
4-302.14; Priority Foundation; No available test strips for quaternary ammonium (QA) sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI-Inspector provided QA test strips to kitchen manager.
0.5
56.
6-403.11; Core; Observed employee beverage cups stored throughout kitchen above food prep area and next to establishment's foods. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. Provide a designated area for employees drinks, foods and personal belongings.
**Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf for storage of employee food/beverage/belongings.**
2-102.12 (A); Core; Upon arrival, no person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-A copy of updated employee health provided to manager at the end of inspection.
0.0
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Written clean up plan was provided to manager at the end of the inspection.
0.0
15.
3-302.11; Priority; Observed raw foods stored above cooked and ready-to eat foods in bottom cooler of flip top prep unit. Foods shall be stored in order of final cook temperatures. CDI-by educating employees and rearranging foods.
1.5
21.
3-501.16(A)(1) ; Priority; Observed shredded chicken, and other cooked foods on steam table and sushi rice in rice cooker with temperatures below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Foods were reheated to 165F and filling out Time Control procedures for sushi rice.
1.5
23.
3-501.17; Priority Foundation; Observed some foods in bottom prep cooler and reach-in fridge not date marked. Refrigerated, 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. CDI by adding known dates and discarding unknown.
0.0
28.
7-102.11; Priority Foundation; Observed four unlabeled chemical spray bottles with blue and clear liquids. 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-by label bottles during inspection.
1.0
41.
3-304.14; Core; Observed a few wet wiping cloths stored on countertop in kitchen. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Place wet wiping cloths in sanitizer filled bucket between uses.
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
2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one person with managerial duties that has passed ANSI-accredited food protection manager course on site during all hours of food preparation and service. No points taken. Facility has until September 30, 2022 to obtain Certified Food Protection Manager certification.
0.0
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve
the discharge of vomitus or fecal matter onto surfaces in the food establishment. No points deducted at this time and written clean up plan was emailed to manager.
0.0
10.
6-301.14; Core; Observed there were no employee handwashing signs at hand sinks in kitchen and bar area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI-EHA provided hand washing signs.
0.0
10.
6-301.12; Priority Foundation; Handwashing sink in the rear of kitchen did not have paper towels. Each handwashing sink shall be provided with individual towels or other hand drying device. CDI-paper towels were added during inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Observed sushi rice, fried chicken and fried shrimp with temperature below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 135F or above for hot holding. CDI-by educating PIC, reheating items and providing Time as Public Health Control form for sushi rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed some TCS (Time/Temperature Control for Safety) foods on flip top prep cooler with temperature above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or below for cold holding. CDI-by educating PIC and placing items on ice to cool. NOTE: Make sure to not over fill containers pass fill and to cool TCS foods after prepping down to 41F or below before putting on flip top prep unit.
1.5
28.
7-102.11; Priority Foundation; Observed three unlabeled spray bottles with blue liquid. 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-by label bottles during inspection.
1.0
39.
3-305.11; Core; Observed two boxes of plantains stored directly on floor in kitchen. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate boxes of foods.
1.0
56.
6-403.11; Core; Observed employee water bottles and beverages stored above or near restaurant food throughout kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, linens, single service and single use articles are protected from contamination. Provide a designated area for employee drinks.
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***
