5-205.11; Priority Foundation; Upon arrival, noted rear handwashing sink blocked by a small prep table. Maintain clear access to all handwashing sinks at all times. CDI- Noted table removed.
0.0
15.
3-302.11; Priority Foundation; Noted re-wrapped pack of ground beef and raw bacon skewers stored below pans of raw chicken in the tall 2-door reach in freezer unit. Raw foods must be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
23.
3-501.17; Priority Foundation: Noted containers of cooked pork, fried chicken pieces and chicken wings missing date marking labels in the walk-in cooler and prep cooler. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items properly labeled.
1.5
24.
3-501.19; Priority Foundation; Establishment holds General Tso chicken and shredded cabbage on Time as Public Health Control (TPHC) for 4 hours. Noted written procedures describing TPHC procedures missing within facility. Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. CDI- Education provided, written procedures created, reviewed and emailed to facility at the end of inspection.
0.0
39.
3-305.11; Core; Observed a bulk bag of onions stored on the floor in the rear prep area. Keep all food stored in clean, dry location and at least 6 inches off the floor.
1.0
41.
3-304.14; Core; Noted wet wiping cloths laying across various prep surfaces and the front-end handwashing sink. Keep wet wiping cloths submerged in sanitizer solution in between use.
0.5
44.
4-901.11; Core; Noted serving containers stacked while still wet above the 3 compartment sink. Cross stack or separate containers to allow for proper air drying.
0.0
47.
4-101.19; Core; Noted cardboard on bottom prep table shelving. Surfaces exposed to moisture shall be non-absorbent. Remove noted cardboard.
0.0
47.
4-205.10; Core; Found Insignia crock pot holding rice near the rear of the prep kitchen. Noted crock pot stated "household use only" on the back. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Remove crock pot
2-401.11; Core; Open drink above food prep area in back room. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils.
0.5
39.
3-305.11; Core; Case food on walk in cooler floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
43.
3-304.12; Core; Found scoop handle touching product in container on make line. Store in product with handles up and extending out of foods.
1.0
49.
4-601.11(B) and (C); Core; Clean black build up on cooler gaskets by grill. Clean wire shelves in walk in cooler and interior reach in freezer. Non-food contact surfaces shall be clean to sight and touch.
3-302.11; Priority; In walk in cooler raw chicken stored over cooked wings. In the reach-in freezer, raw chicken stored above beef (not in commercial package). Unless FROZEN food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom, ground beef final cook 155F above chicken, and fish final cook 145F above ground beef. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.
Priority; Moved at time of inspection.
3.0
28.
7-207.11; Bottle of medicine stored over make line. Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of food, equipment, utensils, linens and single use articles. Moved at time of inspection.
Priority;
1.0
43.
3-304.12; Core; Found scoop handle touching product in container on make line. Store in product with handles up and extending out of foods.
0.5
49.
4-601.11(B) and (C); Core; Clean black build up in reach in cooler gaskets by grill. Clean wire shelves in walk in cooler and interior reach in freezer. Non-food contact surfaces shall be clean to sight and touch.
3-302.11; In the reach-in freezer, raw chicken stored above beef (not in commercial package). Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom, ground beef final cook 155F above chicken, and fish final cook 145F above ground beef. Priority; Moved at time of inspection.
3.0
49.
4-601.11(B) and (C); Core; Clean black build up in reach in cooler/walk in cooler gaskets. Non-food contact surfaces shall be clean to sight and touch.
3-302.11; Raw chicken in plastic wrap over veggies. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom, ground beef final cook 155F above chicken, and fish final cook 145F above ground beef.
Priority; Moved at time of inspection.
3.0
43.
3-304.12; Core; Observed bowl used as a scoop on make line. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
0.5
49.
4-601.11(B) and (C); Core; Soiled wire shelves in walk in cooler. Non-food contact services shall be clean to sight and touch.
5-202.12; Core; No hot water available at rear handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repairs have been scheduled for today.
0.0
15.
3-302.11; Priority; In the reach-in freezer, raw chicken stored above beef. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Products moved during inspection.
0.0
24.
3-501.19; Priority Foundation; TPHC: Cut cabbage sitting out on counter without time-stamp, and measured at 52F. Pork eggrolls sitting out on counter with time stamp in place. PIC unable to locate written methods for using THPC on either of the products. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- PIC directed to discard off-temperature cabbage. Recommend to post a copy of the written methods, and ensure staff are trained on how to verify 41F and less temperature and how to time-stamp the cabbage at the start of time-holding. Template for the TPHC Written Methods provided to PIC.
1.5
33.
3-501.15; Priority Foundation; Two bins of fried chicken sitting out on counter after cooking at 108F and 123F. As soon as cooked TCS food cools to near 135F, start Active Cooling methods. Move cooked meats to shallow metal pans then place in cold-hold equipment for active cooling, or after cooking start on TPHC (TIME as Public Health Control) if product will be used within 4 hours. CDI- Product moved to walk-in cooler for active cooling.
0.5
37.
3-302.12; Core; Labeling missing on one container of spice and squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
2.0
39.
3-305.11; Core; Some stored foods left uncovered in the short cold-hold units and lower shelves. FOOD shall be protected from contamination. Keep stored foods covered. Add Covers to these items. [REPEAT]
1.0
40.
2-402.11; Core; One front counter person also doing food handling, was lacking a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure all food handlers wear a hat or hair net, and wash hands between completing different tasks.
0.0
54.
5-501.110; Core; Top lids of shared dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster doors and top lids closed.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
3-501.16(A)(1) ; Priority; Hot-Holding: Fried rice hot-holding at 117F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. When reheating foods, verify at least 165F reheat temperature is reached before placing in hot-holding unit. CDI- Rice reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Egg rolls left out on counter measured at 63F. Egg rolls in short cold-hold unit at 46F, made earlier today. Several TCS foods in top section of prep cooler holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend setting up TPHC (TIME as Public Health Control) for fried chicken and egg rolls to be left out on counter during the lunch rush. CDI- Egg rolls moved to walk-in cooler for active cooling. Temperature reduced to prep cooler and off temperature foods moved to the walk-in for active cooling. Do not place hot cooked foods in the top section of the prep unit.
1.5
23.
3-501.17; Priority Foundation; Date-marking: Date-marking missing on container of egg rolls prepared the previous day. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked, Date Frozen, Date Thawed. CDI- Known prep date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Soy sauce bucket being reused for sanitizer lacking labeling as sanitizer and did not have old label covered. 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- Labeling corrected during inspection.
1.0
36.
4-204-112; Core; The external temperature gauge of the reach-in freezer is no longer functioning, and a separate air temperature thermometer has not been added. In a mechanically refrigerated, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on several spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
2.0
39.
3-305.11; Core; Some stored foods left uncovered in the walk-in cooler and in the short cold-hold units. FOOD shall be protected from contamination. Keep stored foods covered. Recommend adding speed rack to the walk-in cooler for cooling of foods, so they can be left uncovered if top cover pan is in place. CDI- Covers added during inspection. [REPEAT]
0.0
40.
2-303.11; Core; Food employee wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- watch removed during inspection. [REPEAT]
0.5
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlor). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Return the wiping cloths to sanitizer. [REPEAT]
0.5
43.
3-304.12; Core; Spoon left in spice container as scoop with handle down in product. Scoop in large MSG bin with scoop handle down in the product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or in a clean, protected location. CDI- Scoop adjusted and spoon removed during inspection.
0.0
49.
4-601.11(B) and (C); Core; In the walk-in cooler, residue accumulation along the wire racks and the fan covers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
54.
5-501.110; Core; Side doors of shared dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster doors closed. CDI- Doors closed during inspection. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
7-202.12; Priority; Can of fly spray labeled for residential (household) use only stored on low shelf in the kitchen. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, and Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI- PIC directed to take this item home or discard. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: In walk-in cooler, cooked rice and meat cooling in very large and deep, thick plastic tubs. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- PIC educated on ways to improve Cooling Methods. When cooling TCS foods, start active cooling methods (like moving to the walk-in freezer, or placing in ice bath) as soon as product reaches 135F- This was being done well today. Recommend getting more shallow metal pans to use for cooling. Rearranging the walk-in cooler to accommodate a speed rack may also be beneficial, as cooling foods on a speed rack may be left uncovered as long as a top cover pan is in place.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. White pepper container reused for baking soda. Do not reuse containers not intended for reuse for other food items. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. Discard the reused white pepper container, using a container intended for reuse for the baking soda. [REPEAT]
2.0
39.
3-305.11; Core; In top section of prep unit, bowl of noodles stored on top of and in direct contact with prepared vegetables in the unit. Stored foods left uncovered in the walk-in cooler and in the short cold-hold units. In walk-in cooler, large uncovered container of meat stored on top of and in direct contact with another large pan of uncovered meat. In dry storage area, boxes of oil stored on the floor. FOOD shall be protected from contamination. Keep stored foods covered. Move the noodles down into the cold-hold unit to maintain noodles cold at 41F and less. Do not set pans on top of and in direct contact with other foods. Store all foods at least 6-inches up off the floor. [REPEAT]
1.0
40.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employee to remove watch and rewash hands during inspection.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters [REPEAT]. Sanitizer bucket stored on the floor. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlor). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Return the wiping cloths to sanitizer. Recommend short plant stand to elevate the sanitizer bucket.
0.5
43.
3-304.12; Core; No-handle bowl left in bin of prepared chopped onions as scoop. Use scoops that have handles, then keep the handle up out of the food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Scoop removed during inspection. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged during inspection to allow for air drying.
0.0
49.
4-601.11(B) and (C); Core; In the walk-in cooler, residue accumulation along the wire racks and the fan covers. Food debris accumulation inside the reach-in unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
54.
5-501.110; Core; Side doors of shared dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster doors closed.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
6-301.11; Priority Foundation; Ladies restroom out of hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Hand soap refilled during inspection.
0.0
15.
3-302.11; Priority; In the reach-in cooler, raw chicken stored above pork. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Pork moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-marking: Date-marking missing on containers of ribs, fried chicken, and thawing beef. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked, Date Frozen, Date Thawed. CDI- Known prep dates added during inspection.
1.5
24.
3-501.19; Priority Foundation; TPHC: Cut cabbage sitting out on counter without time-stamp, and measured at 59F. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Cabbage voluntarily discarded during inspection. After inspection the other manager arrived and found the Written Methods. Recommend to post a copy of the written methods, and ensure staff are trained on how to verify 41F and less temperature and how to time-stamp the cabbage at the start of time-holding. [REPEAT]
1.5
28.
7-202.12; Priority; Can of fly spray labeled for residential (household) use only stored on low shelf in the kitchen. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, and Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI- PIC directed to take this item home.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Fried chicken sitting out on top of dry goods to cool, measured at 83F. Fried chicken sitting out above cook area at 94F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Off-temperature foods voluntarily discarded during inspection by PIC. When cooling TCS foods, start active cooling methods (like moving to the walk-in freezer, or placing in ice bath) as soon as product reaches 135F.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. White pepper container reused for baking soda. Do not reuse containers not intended for reuse for other food items. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. Discard the reused white pepper container, using a container intended for reuse for the baking soda.
1.0
38.
6-501.111; Core; Multiple live roaches observed in the main food prep area. Live flies observed in the kitchen. The back mesh screen was not fully closed and does not extend all the way down to close to the floor. Increase pest control measures.
1.0
39.
3-305.11; Core; Open bin of raw chicken sitting on the floor under the dry storage rack, measured at 60F. Cut cabbage and containers of oil sitting on the floor in the walk-in cooler. Open bucket of eggs and other liquid for prepping meat sitting on floor in prep room. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Products moved during inspection, and off-temperature chicken and bucket of egg mixture voluntarily discarded during inspection. [REPEAT]
1.0
41.
3-304.14; Core; Damp cloths sitting out on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Cloths returned to sanitizer bucket during inspection. [REPEAT]
0.5
43.
3-304.12; Core; Tongs stored very low on low hook where can brush up against pants. No-handle bowls used as scoops sitting in food. Plastic spoons with the handles down in the food in the dry-goods. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs and scoops moved during inspection.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of unwrapped and uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted during inspection.
0.0
49.
4-601.11(B) and (C); Core; In the walk-in cooler, residue accumulation along the wire racks and the fan covers. Food debris accumulation inside the reach-in unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.12; Core; Residue accumulation under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
3-501.19; A tub of cabbage was sitting out at room temp without the label for the 4 hour time. If this facility is using Time Is A Public Health control for the cabbage the 4 hour label shall be on the tub. After the 4 hours the cabbage will be discarded. The tub of cabbage was labeled.
1.5
39.
3-305.11; Core; several boxes of oil were sitting directly on the floor. Food shall be protected from contamination by food by storing the food 6 inches off the floor. The boxes of oil were moved up on a storage platform.
1.0
41.
3-304.14; Core; several wet rags were sitting around on the counter tops. cloths in use for wiping shall be dry and used for no other purpose. Once they are wet the cloths go into the sanitizer bucket. These rags were placed back into the wiping cloth buckets.
0.5
48.
4-302.14; Priority Foundation; the sanitizer strips were out of date. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Order new test strips. Inspector gave the manager a length of the sanitizer strips.
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
wrote up a TIme As A Public Health Control form for the manager.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Have a designated area on a shelf for employee foods, utensils and personal items.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Move the large box of take out boxes off of the floor in the kitchen and place them on a shelf.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
The mop sink is being blocked by a speed rack. Move the speed rack so that the mop sink can be utilized. Time As a Public Health Control was implemented today for cut cabbage for a 4 hour hold time.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
