3-501.14; Priority; Chicken that was cooked and panned up at 1115 measured 119F at 1249 and 91F at 1422...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: The chicken is held "hot" after cooking in order to serve it fresh but the pan sits at room temp while covered in foil and then placed in the cooler after 2 hours. Discussion had about altering the procedure to hold the chicken at 135F if it is to be held hot and then rapidly cooling it in the walk-in. Chicken reheated and then placed into the walk-in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Mango lassis and rice pudding in the display cooler up front measured 44-45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items are only held for four days and then discarded. The cooler ambient temp was lowered and measured 37F by the end of the inspection (but it fluctuates). Monitor this cooler and the food within to ensure it stays at 41F or below.
0.0
23.
3-501.18; Priority; Several pans of TCS food were past their discard date, such as: Lamb vindaloo (prepared 3.9), veg kurma (prepared 3.8), and chickpeas (prepared 3.12)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product voluntarily discarded. Products cooked in vinegar may not be held past the 7 day shelf life unless there is an approved variance.
3.0
27.
3-302.14; Priority; Herb based essential oils were found in the baker's area but they are said to not have been used in the last few months...Food shall be protected from unsafe or unapproved additives. CDI: Conversation had about not using these oils in food and removing them from the facility.
0.0
33.
3-501.15; Priority Foundation; Chicken was being held "hot" at 119f but also cooling (explained in #20). Chicken must be rapidly cooled once it drops below 135F...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Chicken moved to the walk-in after reheating.
0.5
43.
3-304.12; Core; The ice scoop bucket has water and pink residue collecting in the bottom. The puffed rice scoop was lying inside of 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. Clean this bucket more often. Keep the scoop handle out of the food.
0.5
45.
4-903.11(A) and (C); Core; Single-service articles like stirrers and plastic champagne glasses were stored in the cabinets underneath the sinks and near the drain pipes...Single-service articles shall not be stored under unshielded sewer lines and shall be protected from splash contamination. Relocate clean utensils that are under these sinks.
3-302.11; Priority Foundation; A prepped pan of raw patties for kebobs was stored over frozen fruit in the reach-in freezer...Only frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Product rearranged.
0.0
23.
3-501.18; Priority; One pan of beef was dated as cooked on 10.28 (10 days prior)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product discarded.
1.5
33.
3-501.15; Priority Foundation; Two containers of cooked chicken were covered with plastic and lids. The containers were eventually placed inside of the walk-in cooler while still covered...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Containers were uncovered and tossed after unsuccessfully cooling at an adequate rate to help with the cooling. Discussion had about using the walk-in versus the flip-top cooler to help with cooling.
0.5
43.
3-304.12; Core; Handles of scoops in the puffed rice, sugar, & flour were touching the product. The ice scoop bucket is melted and has black residue colleting in the bottom...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Don't let the handles of scoops touch the food/ingredients. Replace this ice bucket with something that is easily cleanable.
0.5
45.
4-903.12; Core; Single-service articles like stirrers and plastic champagne glasses were stored in the cabinets underneath the sinks and near the drain pipes...Single-service articles shall not be stored under unshielded sewer lines and shall be protected from splash contamination. Relocate clean utensils that are under these sinks.
0.0
47.
4-501.11; Core; Several wire shelves in the storage area and walk-in are getting rusty. One freezer door handle is cracked/damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving. Handles were replaced but were damaged again.
0.5
47.
4-501.12; Core; A few of the cutting boards in the dish area are heavily scored or melted...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.
0.0
48.
4-302.13; Priority Foundation; The device for measuring the final surface temperature of utensils could not be located 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. VR: Locate the device or purchase a new one by 2023.11.16.
3-501.16 (A)(2) and (B); Priority; Cooked food from Saturday directly underneath the fan in the walk-in cooler measured 42-44F. Other food in the cooler measured 41-42F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Advised relocating TCS food to colder sections of the cooler and dropping the ambient temp slightly (which measured 41-42F). Food cooled during visit.
1.5
23.
3-501.17; Priority Foundation; Rice pudding and jugs of milk prepared/opened Saturday were not date marked. All other items were dated...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: Items dated.
1.5
43.
3-304.12; Core; Handles of scoops in the puffed rice, sugar, & flour were touching the product...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Scoops adjusted.
0.0
47.
4-501.11; Core; Several wire shelves were getting rusty. Freezer door handles cracked/damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-501.12; Core; A white cutting board is melted in spots...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.
0.0
48.
4-302.13; Priority Foundation; Facility has no dishwasher/utensil temperature testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR: Owner not aware of the device being required. Obtain a device such as dishwasher-safe max-hold thermometer or irreversible temp test strips. Verification by 2023.08.10.
0.0
55.
6-501.12; Core; The vent grates above the bakery/prep area in the back have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
*Ensure the grade card is displayed at all times. Card had fallen from the wall and wasn't visible at the beginning of the inspection*
**Mustard oil (that says for external use only) is not an approved food additive and may not be used on food-contact surfaces, such as inside the tandoor oven, unless the surface is cleaned & sanitized afterwards** Follow-Up: 08/10/2023
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
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 discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-302.11; Core- Many containers or bags of dry foods, spices, container of ghee, etc. in storage were not covered...Food shall be kept covered or sealed when in storage...Cover/seal foods as required.
1.5
23.
3-501.18; Priority - Achari sauce had date of 1/11--more than 7 days go...RTE TCS* foods kept at 41F or less shall not be kept more than 7 days...CDI by voluntarily discarding sauce.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (yogurt, rice pudding, mango lassi, open whipping cream and plant based beverages, etc.)...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
27.
3-202.12; Priority - Mustard oil that was labeled for external use only was stored with food items (this oil is NOT an approved additive because it is not meant to be eaten)...Food many not contain unapproved additives...CDI by voluntarily discarding mustard oil.
0.0
36.
4-204-112; Core - A few refrigerators did not have accurate and visible thermometers...In mechanical refrigerators, a thermometer shall be provided in warmest part of unit...Place accurate thermometers in these units. Air temperature shall be 41F or less.
0.5
37.
3-302.12; Core - Many dry foods, spices and bottles of sauce (especially in small containers) were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
39.
3-305.11; Core - Bag of onions and box of potatoes were stored directly on walk-in cooler floor...Food shall be stored at least 6 inches above floor...Elevate food 6 inches above floor.
0.0
40.
2-303.11; Core - At least one worker was wearing dangling bracelets on wrists and rings other than a plain ring...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from arms and hands, except for a plain ring.
0.0
41.
3-304.14; Core - One bucket of sanitizer was less than 200 ppm, and a few soiled/moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many plates, food containers, and bowls were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored covered or inverted on clean surfaces...Cover or invert items as stated above.
0.5
47.
4-501.11; Core - Several wire shelves were getting rusty. Freezer door handles cracked/damaged...Food service equipment shall be maintained in good repair...Replace shelves and door handles with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - A few utensils were damaged or cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
53.
6-202.14; Core - One toilet room door was not self-closing...Toilet rooms shall be provided with a tight-fitting and self-closing door...Provide self-closing door for bathroom.
0.0
54.
5-501.113; Core - Side doors on trash dumpsters were open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
0.5
54.
5-501.114; Core - One dumpster drain had no plug...Trash and recycling dumpsters shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Drain pipe under 3-compartment sink was leaking, and walls had small holes...Physical facilities shall be kept in good repair...Repair leaking pipe, and seal wall holes.
0.5
56.
4-204.11; Core - No filters were in place in vent hood above cooking line (they were being cleaned), and cooking was taking place underneath...Exhaust vent hood systems including their components shall be designed to prevent grease or condensation from draining or dripping onto food and clean equipment below...Filters must always be in place when cooking is taking place underneath.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Remember - yogurt made on site must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...Small Cuisinart immersion blender and Oster oven do not appear to be approved equipment. They must meet ANSI/NSF certification...>>>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; No person present during inspection with an approved certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have someone present at all times with certification.
1.0
5.
2-501.11; Priority Foundation;Facility lacking cleanup procedure. A FOOD ESTABLISHMENT shall have written procedures 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. 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. Emailed owner the materials for the procedure.
0.0
10.
6-301.12; Priority Foundation; Rear hand sink lacking paper towels. Hand sinks shall have an approved hand drying device. Paper towels were stocked at the sink. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Veggies empanadas in hot cabinet at 104F and some on counter 68F. PIC states that they were supposed to be thrown away at the end of the day yesterday and made each day. Food shall be 135F or above. Items discarded. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in display case above 41F. Ambient air at 40F. Owner states that they are waiting for a new thermostat for the unit. Butter stored on counter at 82F. Tomatoes in ice bath 52F but not in the ice, sitting ontop of the ice. Food shall be 41F or less. Unit temperature adjusted to a cooler setting and temperature decreased in unit and food temperature decreased. Monitor unit and stop using if necessary before it is repaired. Owner states they will keep butter 41F or less. Butter discarded. Store food in ice bath with ice completely around the food. CDI
1.5
23.
3-501.18; Priority; Chickpeas in walkin with date 6/4. Food shall be held no longer than 7 days if held 41F or less. Food discarded. CDI
0.0
23.
3-501.17; Priority Foundation; Several foods throughout lacking date mark like yogurt, flan, heavy cream, and soup. Food shall be dated when prepared, cooked, or original package opened. PIC dated items that were made within the last few days and discarded items she did not know the date for. CDI
1.5
28.
7-102.11; Priority Foundation; Spray bottle lacking a label. 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. Labelled during inspection. CDI
1.0
36.
4-302.12; Priority Foundation; Facility lacking functioning thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Obtain new digital thermometer.
0.5
39.
3-307.11; Core; Chips stored in wicker basket and in direct contact with basket. Wax paper not covering all of the interior surface of basket. Food shall be protected from sources of contamination. Store in washable container or line the inside of basket completely.
0.0
41.
3-304.14; Core; Wet rag on counter and rag bucket quat sanitizer weak. Wet rags shall be stored in sanitizer of the appropriate chemical concentration. Quat sanitizer shall be 50 to 200 ppm. Keep rags dry or store in sanitizer.
0.5
43.
3-304.12; Core; Scoop handle in bulk storage in food. In use utensils shall be stored with handle up. Keep handles up or store outside of container.
0.0
45.
4-903.11(A) and (C); Core; Togo boxes stored with food contact portion facing up. Food splashed on outside of containers stored near table opposite from the cook line. Single service articles shall be stored in a clean, dry location and protected from contamination. Store inverted and keep protected.
0.5
45.
4-502.13; Core; Container originally containing food being reused for storage on shelf by the cooking equipment. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard items after original product is removed.
0.0
45.
4-904.11; Core; Plastic ware on display case stored with mouth portion facing up in a wooden storage box. Silverware on clean dish drainboard stored with mouth portions in different directions. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Flip plastic ware and stored in contact with a cleanable surface that is not wood like a cup or store in another way. Store mouth portion in same direction.
0.0
49.
4-601.11(B) and (C); Core; Food remaining in bottom of soup hot holding unit. Condenser fans in walkin dirty. Slight dust in hood. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
56.
6-305.11; Core; Employee phone on table across from cook line where food is prepared. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items separate from food items to avoid contamination.
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
Verification for thermometer required by June 24, 2022
