Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/26/2024
Score: 96
#
Comments
Points
16.
4-501.114; Priority; The mechanical quat.ammonia sanitizer dispenser is not working - the sanitizer section of the 3 compartment sink tests at 0 ppm. Quat. ammonia sanitizer shall be maintained between 200-400 ppm. A verification visit will be made no later than Thursday, August 28, 2024 to ensure the sanitizer at the 3 compartment sink is maintained at the appropriate level since some items are too big to go through the dish machine.
1.5
28.
7-207.11; Priority; Burn gel and Tylenol were stored above the entree and appetizer coolers as well as mixed in with to-go containers. Employee medicine shall be stored in a manner that prevents the contamination of food, equipment, utensils, single service/use articles and other supplies. CDI- Items were moved to the employee storage area.
1.0
37.
3-302.12; Core; Large white containers of spices/ingredients were not labeled. Containers storing food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label the large white containers in the dry goods area.
0.0
49.
4-601.11(B) and (C); Core; The vents in the hood have a buildup of oil and debris and the burners on the range have a buildup of burnt on food debris. Non-food contact surfaces of equipment shall be cleaned often enough to prevent a buildup of soil residues. Clean these items more frequently.
0.5
54.
5-501.115; Core; The dumpster pad is stained and there is a strong odor coming from the dumpster area due to the dumpsters not being cleaned. Dumpsters and the dumpster area shall be maintained clean. Clean or request new dumpsters of your landlord.
0.0
55.
6-501.12; Core; The ceiling vents over the appetizer and entree coolers have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a more frequent basis. **Points not increased due to the other ceiling vents and tiles being clean.
0.5
56.
6-501.110; Core; Employee items on top shelf above the to-go containers. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI- Items were moved to bottom shelves.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 08/29/2024
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 96
#
Comments
Points
28.
7-201.11; Priority; A spray bottle of commercial sanitizer was stored on the splash guard of the veggie prep sink over the basin where peppers had been chopped and a bag of onions were on the drain board. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils or other supplies. CDI - Sanitizer was moved to chemical storage area.
1.0
39.
3-307.11; Core; A bowl of sliced tomatoes and a bowl of chopped onions were stored on top of chopped peppers in the appetizer prep cooler. Food shall be protected from all sources of contamination. CDI- Bowls were removed.
1.0
43.
3-304.12; Core; A knife was stored in the gap between the appetizer and entree cooler and a knife was stored behind the handles of the faucet on the veggie sink. During pauses in use, utensils may be stored on a clean portion of the food prep table or equipment. CDI- Knives were removed.
1.0
47.
4-501.12; Core; The cutting boards are badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core; The light globes in the hood are soiled, the sides of the cookline equipment have a buildup of food residue, and the black carts have a buildup of food debris. Non-food contact surfaces of equipment shall be cleaned as necessary to prevent a buildup of soil residues. Clean these items more frequently. **Double points not taken since these are items not mentioned on the previous inspection.
0.5
53.
6-501.18; Core; The handwashing sink in the kitchen area needed cleaning due to a buildup of residues. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- The handwashing sink was cleaned.
0.0
55.
6-501.12; Core; The ceiling vents and surrounding ceiling tiles have a buildup of dust and the walls in the dish area have a buildup of black residue. The physical facilities shall be maintained clean. Clean the walls and ceilings on a more frequent basis. **Points not increased due to improvement in cleaning.
0.5
56.
6-501.110; Core; Employee items were stored mixed in single service use items and seasonings. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI- Items were moved to bottom shelves.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov 919.609.1783*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/25/2024
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The appetizer cooler has an ambient air of 59F and tcs foods in this cooler temped between 44-58F. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods below 45F were moved to walk-in cooler, foods above 46F were discarded if not in the cooling process. A service call was placed and cooler was repaired during inspection; ambient air temperature of 44F prior to inspector leaving..
1.5
37.
3-302.12; Core; Soybeans, cumin and a container of spices were not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food. CDI - Containers were labeled.
0.0
43.
3-304.12; Core; A knife was stored in the gap between the appetizer and entree cooler; and the scoop for rice was stored in room temperature water. During pauses in use, utensils may be stored on a clean, portion of the food prep table or equipment or in stagnant water that is maintained at 135F or above... CDI- Scoop was stored in a dry, clean container and knife was moved to cutting board.
0.5
49.
4-601.11(B) and (C); Core; The vents in the hood over the cookline have a slight buildup of oil and debris; the fly fan over the exit door has a buildup of debris and dust; and the black curtain separating the storage area from the kitchen needs cleaning. Non-food contact surfaces of equipment shall be cleaned as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-501.12; Core; There is food debris on the kitchen floor and the ceiling vents and the ceiling vents and tiles have dust and debris on them as well. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a more frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; An employee's cup of water without a lid was stored on the cutting board of the entree cooler and another cup of water without a lid was stored on the top shelf of the chemical rack. Food employees may drink from a closed beverage container if the container is handled to prevent the contamination of exposed food, clean equipment, utensils and other supplies. CDI - Cups were removed.
0.5
39.
3-305.11; Core; Containers of curry are stored on the floor. Food shall be stored at least six inches above the floor. Store all containers of food on shelving/pallets, carts.
1.0
39.
3-307.11; Core; A container of chopped red onions is stored directly on onions and peppers in the top section of the appetizer cooler. Food shall be protected from all sources of contamination. CDI - Container was removed.
0.0
43.
3-304.12; Core; A scoop was laying flat in the bulk rice container; a bowl was stored in the bulk flour container. Utensils being stored in foods shall be stored with the handle above the food. CDI - Bowl was removed and scoop was "dug" into rice.
0.0
47.
4-501.11; Core; Tape is on one of the handles of the rice warmers and along the top edge of the ice machine. A piece of the fan guard in the walk-in cooler is missing. All equipment shall be maintained in good repair. Repair equipment/remove tape.
0.5
49.
4-601.11(B) and (C); Core; The vents in the hood over the cookline have a slight buildup of oil and debris; there is dust buildup on the red fire suppression cannisters on the wall above the prep table; and the black curtain separating the storage area from the kitchen needs cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.5
55.
6-501.12; Core; There is debris in the light shield in the men's bathroom; some of the walls have food splash on them and there is food debris on the kitchen floor. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a more frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee's plate of food is stored on a container under the clean side of the dish machine and an open Red Bull was stored on the top shelf of the double door cooler. Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils and other supplies needing protection is prevented. CDI - Employee food moved to designated area and drink moved to bottom shelf.
0.0
10.
5-205.11; Priority Foundation; Employee filled a container with water from the handwashing sink. Handwashing sinks shall only be used for handwashing. CDI - Employee educated on use of sink by PIC.
0.0
16.
4-501.114; Priority; The quat. ammonia sanitizer at the 3 compartment sink tests at 1500 ppm. Quat.ammonia sanitizer shall maintain a concentration between 200 - 400 ppm. CDI- Sanitizer was diluted - PIC and staff will monitor concentration more frequently.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of cleaner was not labeled. Working containers of poisonous/toxic materials taken from bulk supplies shall be clearly labeled with the common name of the material. CDI - Spray bottle was labeled.
1.0
37.
3-302.12; Core; The working containers of seasonings above the cookline were not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Ensure seasonings on cart as well as at cookline are labeled.
2.0
39.
3-307.11; Core; Meat was stored in plastic non-food grade to-go bags in the walk-in freezer. Food shall be protected from all sources of contamination. Store food in food grade containers/packaging.
0.0
44.
4-903.11(A), (B) and (D); Core; Plates were stored with their food contact surfaces exposed and spoons are stored with their handles in multiple directions in a flat container. Utensils (dishes and silverware) shall be stored covered or inverted. CDI- Plates were covered.
0.5
47.
4-501.11; Core; Tape is on one of the handles of the rice warmers and along the top edge of the ice machine. A piece of the fan guard on the evaporator in the walk-in cooler is misisng. All equipment shall be maintained in good repair. Repair equipment/ remove tape.
0.0
48.
4-501.14; Core; The inside of the sprayer head at the 3 compartment sink as well as the sanitizer and rinse compartments of the 3 compartment sink were dirty. Compartments of warewashing sinks and warewashing equipment shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. CDI - Basins and sprayer head were cleaned.
0.5
49.
4-601.11(B) and (C); Core; The vents in the hood over the cookline have a slight buildup of oil and debris; the shelving in the walk-in cooler and dry goods area needs wiping down due to food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.
0.5
55.
6-501.12; Core; The ceiling vents are rusting and have a buildup of dust. The physical facilities shall be maintained clean. Clean the ceiling vents/remove rust.
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/22/2023
Score: 97
#
Comments
Points
37.
3-302.12; Core; Small containers of seasonings as well as a squeeze bottle of food coloring were not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. CDI - Containers were labeled.
1.0
41.
3-304.14; Core; Damp wiping cloths were stored on food prep surfaces and the fire extinguisher. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths were removed.
0.5
44.
4-903.11(A), (B) and (D); Core; Small metal and plastic food storage containers were stacked while still wet. Clean utensils shall be stored in a self-draining position that allows for air drying. CDI - Containers were rewashed and stacked to increase air-flow.
0.5
45.
4-903.11(A) and (C); Core; A stack of to-go trays and lids were stored with their food contact surface exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Containers and lids were inverted.
0.0
49.
4-601.11(B) and (C); Core; The gaskets on the flip-top coolers need wiping down; the shelving in the double door and walk-in cooler has food debris on them as well as the rotating plate in the microwave; the light globes in the hoods need cleaning; and the hood over the tandoori ovens needs cleaning (PIC has scheduled). Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
55.
6-501.12; Core; Some of the walls and ceiling tiles have food splash on them. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee cup of water without a lid was stored on the shelf above the curry prep cooler. Employees may drink from closed beverage containers if the container is handled to prevent the contamination of exposed food, clean equipment, utensils, linens and unwrapped single service/use articles. CDI - Cup was moved to dish area.
0.5
37.
3-302.12; Core; The seasonings on the cart by the cookline were not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. CDI - Containers were labeled.
1.0
39.
3-305.11; Core; Upon my arrival, a container of chicken was stored on the floor. Food shall be stored at least six inches above the floor. CDI- The container was put on a cart.
0.0
41.
3-304.14; Core; Damp wiping cloths were stored at the range and cutting boards. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Store damp/wet wiping cloths in sanitizer or keep cloths dry.
0.5
49.
4-601.11(B) and (C); Core; The insides of the ovens, tall cooler and single door freezer have food debris in them; the inside of the microwave needs wiping down; the light globes in the hood need cleaning and some of the storage racks in the walk-in cooler need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
51.
5-205.15; Core; The cold water side of the faucet at the chicken prep sink leaks when turned on. All plumbing systems shall be maintained in good repair. Repair sink.
0.0
52.
5-402.11; The discharge pipe at the dish machine was in the floor drain. A direct connection may not exist between the discharge pipe and a drain. CDI - Pipe was propped to create an air gap.
0.0
55.
6-501.12; Core; There is debris/dust on and in some of the light shields and ceiling vents in the kitchen. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/02/2022
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage without a lid was stored on the cutting board of the curry prep cooler. Employees may drink from closed beverage containers if the container is handled to prevent the contamination of exposed food, clean equipment, utensils, linens and unwrapped single service/use articles. Ensure employee beverages are covered and kept on bottom shelves.
0.0
28.
7-201.11; Priority; Commercially packaged bottles of sanitizer were stored above single service trays and lids in the dry goods storage area. Equipment and utensil cleaners and sanitizers shall be stored to prevent the contamination of food, equipment, utensils, linens and single service/use articles. CDI - Trays and lids were relocated.
1.0
47.
4-501.11; Core; A portion of the fan guard on the condenser in the walk-in cooler is missing. All equipment shall be maintained in good repair. Replace fan guard.
0.0
48.
4-501.14; Core; The inner rim of the pre-rinse sprayer has a buildup of residue as well as the upper portion on one of its sliding doors. Dish machines and warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Ensure the upper portion of the dish machine's doors are cleaned when the dish machine is cleaned; clean the sprayer more frequently.
0.5
49.
4-601.11(B) and (C); Core; The fan guard in the walk-in cooler has a buildup of dust and the vents in the hood over the fryer and range have a buildup of dust and debris. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; Improvement noted... there is debris on and in the light shields in the kitchen area and food splash on some of the walls. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/18/2022
Score: 96.5
#
Comments
Points
39.
3-305.11; Core; A container of raw dough was stored on the floor of the walk in cooler. Food shall be stored at least six inches above the floor. The container of dough was put on a shelf.
1.0
43.
3-304.12; Core; The spoon for dispensing rice was being stored in water that temped at 81F. Utensils may be stored in stagnant water if the water is maintained at 135F or above and the container is periodically cleaned. Water discarded and utensil replaced. ---A bowl was stored in the cashews. Utensils may be stored in food as long as the handle is above the food. Bowl was removed and replaced with a scoop.
0.5
47.
4-501.11; Core; The handle on the curry cooler is loose. All equipment shall be maintained in good repair and easily cleanable. Repair/replace handle.
0.0
48.
4-501.14; Core; The inner rim of the pre-rinse sprayer has a build up of residue as well as the upper portion of the inside of the dish machine doors, likewise the inner corners of the dish machine have a build up of residue. Dish machines and ware washing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. The dish machine and sprayer were cleaned.
0.0
49.
4-601.11(B) and (C); Core; The papertowel dispenser on the wall by the walk in cooler has a film of oil and debris on it; the outside of the bulk sugar, flour and lentil containers have flour on them; the vents and hood over the cookline have oil and residue build up; two of the high chairs have food crumbs. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; Some of the ducts and ceiling tiles in the kitchen have a build up of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
56.
6-305.11; Core; Employee items were stored by clean utensils, above and beside bulk foods. Lockers or other suitable facilities shall be provided for the orderly storage of employee clothing and possessions. Items were relocated to bottom shelves and the employee area.
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*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee beverage was stored on prep shelf above exposed food and where employee was portioning raw chicken. Employees may drink from closed beverage containers if the container is handle to prevent the contamination of exposed food, clean equipment, utensils, linens and unwrapped single use/service articles. CDI - Drink relocated to bottom shelf.
1.0
9.
3-301.11; Priority; An employee was wrapping seasoning and wrapping naan without wearing gloves. Food employees may not have contact with exposed, ready to eat foods with their bare hands... CDI - Naan was discarded and employee washed his hands and put on gloves.
2.0
37.
3-601.11; Core; A majority of the containers of spices and sauces were labeled but the squeeze bottles of vinegar and food coloring, containers with lids by the rice cooker and possibly the metal containers above the cookline. Containers storing food/food ingredients that are not easily identifiable and have been removed from their original packaging shall be labeled with the common name of the food. Label all containers, shakers and squeeze bottles.
1.0
39.
3-305.11; Core; A box of lamb was being stored on the floor of the walk in freezer. Food shall be stored at least 6 inches above the floor. Store all boxes of food on shelving.
0.0
39.
3-307.11; Core; Frozen lamb was stored in plastic to-go bags in the walk in freezer. Food shall be protected from all sources of contamination. Only store foods in food grade containers/packaging.
0.0
44.
4-903.11(A), (B) and (D); Core; Plates near the bar area were stored with their food contact surface exposed. Clean utensils (dishes/silverware) shall be stored covered or inverted. CDI - Items were covered.
1.0
47.
4-501.11; Core; The seal on the light fixture is broken causing moisture to condense inside of the light shield in the walk in cooler; the fan guard on the condenser in the walk in cooler has missing pieces; there are two blown bulbs in the hood. All equipment shall be maintained in good repair. Repair/replace equipment.
0.0
47.
4-501.12; Core; The red cutting board is badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Discard or resurface red cutting board.
0.0
49.
4-601.11(B) and (C); Core; There is dust build up on the fan guard of the condenser in the walk in cooler and some of the shelving/handles of equipment need wiping down due to food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
55.
6-501.12; Core; The floor drains and floors throughout the kitchen had food debris and water on them and the ceiling tiles and vents in the kitchen have a build up of dust on them. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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*
Location: 2101 S MAIN ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 90.5
#
Comments
Points
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 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 - Employee beverage was on food prep table...Employee beverages must be stored away from clean equipment, utensils, linens and single service items to prevent contamination...CDI by properly storing beverage.
0.5
15.
3-302.11 (A)(4); Core - Several foods (not cooling down) in walk-in cooler, reach-in refrigerators, and dry storage were not covered or sealed...Unless actively cooling, foods in storage shall be kept covered or sealed...Cover or seal foods as required.
0.0
15.
3-302.11; Priority - Raw chicken was stored above sauces and ready-to-eat foods in walk-in cooler...In refrigerators and freezers, foods 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 - A few knives and food containers being stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by placing items at dishwashing area.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (in walk-in cooker, freezer, and make line units)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date or both. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
1.5
28.
7-204.11; Priority - Quaternary ammonium sanitizer (QA) in sanitizing compartment of 3-comp sink was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed approved concentration for food-contact surface sanitizing solutions...CDI by providing approved QA sanitizer concentration.
1.0
37.
3-302.12; Core - Many containers of dry foods, sauces, and spices 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
40.
2-303.11; Core - Food workers had watches and bracelets on wrists...Except for a plain ring, while preparing food, employees shall not wear jewelry on their arms and hands...While working, instruct workers to remove all jewelry from hands and arms except a plain ring.
0.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops or hanging on workers' clothing...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above OR in place in soiled laundry area.
0.5
43.
3-304.12; Core - Dispensing spoons were stored in water at 115F...In use dispensing utensils shall be stored on dry, clean surface, in hot water at 135F or above, or in food with handle extending out of food...Store dispensing utensils as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers, pans and dishes were stacked while wet or stored with water ponding in them. Some were stored with food contact sides up and unprotected, and some clean utensils were stored in soiled container...Clean food equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted on clean surfaces...Separate containers so they completely air dry before stacking. Invert clean utensils/equipment on clean surfaces.
0.5
45.
4-502.13; Core - A few disposable aluminum pans were being reused for food storage...Single use articles such as disposable aluminum pans shall not be reused...Discard the reused aluminum pans.
0.0
48.
4-302.14; Priority Foundation - Chlorine test strips for dishwasher were wet and no longer usable, and quaternary ammonium sanitizer (QA) test strips did not test accurately enough to show sanitizer was too strong...Test strips that accurately measure the concentration of sanitizing solutions shall be provided...Provide accurate test strips for chlorine and QA sanitizers used in facility...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Many shelves in kitchen and utensils washing area and exteriors of cooking equipment were soiled. Some clean food containers had old stickers and sticky residues on exteriors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers/residues from containers.
0.5
55.
6-501.11; Core - Small holes were in kitchen walls, and ventilation hood above cooking line had missing or peeling caulk in corners...Physical facilities shall be maintained in good repair...Seal wall holes, and replace damaged caulk.
0.5
55.
6-501.12; Core - Ventilation hood filters and kitchen walls were soiled and had food residue...Physical facilities shall be kept clean...Increase cleaning frequency of walls and hood filters.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Surya Adhikari, Exp. 3/13/2025...REMINDER; Hands must be washed in kitchen after contaminating them in any way (including after touching soiled utensils), after using the bathroom, etc. Only use approved handsink for handwashing...DISCUSSION: Mop sink/can wash faucet with attached hose does not appear to have an approved backflow preventer (no vacuum breaker, etc.). Check to see if this faucet has a backflow preventer. If it doesn't have one, it must be installed on the hose bib...>>>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 of Items #48 on this report. By December 30, 2021, send a photo of chlorine and quaternary ammonium test strips obtained to Lucy.Schrum@wakegov.com or text to 919-868-2565 Follow-Up: 12/30/2021
