3-501.16 (A)(2) and (B); Priority; Cut cabbage on counter at beginning of inspection at 48F, moved into walk-in cooler. Shrimp, pork and chicken in front make line cooler above 41F, some items at 50F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Front cooler in defrost mode and some items sold out at lunch so employees had to take large bins from walk-in cooler and placed into front cooler after busy lunch service. Ensure items are kept in refrigeration to maintain at 41F or below. Items moved to walk-in cooler/freezer during inspection.
1.5
23.
3-501.18; Priority; One container of sweet and sour chicken in walk-in cooler dated 9/16. TCS foods prepared in facility shall be date marked and kept for 7 days, not counting time frozen. All other items dated 9/22, 9/25 or 9/26. Employee stated chicken was prepared this morning and should have been 9/26 instead of 9/16. Date changed during inspection. No points deducted, all other date markings within 7 days.
7-204.11 ; Priority; Facility is using low-splash bleach for sanitizer compartment at three compartment sink. This bleach is labeled for cleaning and laundry purposes, not for food-contact surfaces. Chemical sanitizers applied to food-contact surfaces shall meet the requirements and safe for food-contact. Educated owners during inspection to not use this for sanitizer and only for cleaning bathrooms or floors, and to obtain regular bleach for using with sanitizer.
1.0
33.
3-501.15; Priority Foundation; Cooked chicken at 48-50F in flip top cooler. Chicken was cooked and placed into flip top cooler according to manager, all other items in cooler at 41F or below. Foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in four hours using one or more of the following methods; placing the food into thin portions, or shallow containers and using rapid cooling equipment such as walk-in cooler or freezer, loosely covered or uncovered if protected from overhead contamination. Fried chicken in walk-in cooler on speed racks cooked before chicken that was placed into the flip top cooler. Chicken in walk-in cooler at 44F and cooled to 41F during visit. Chicken in flip top moved to thin tray and placed into walk-in cooler and cooled to 43-44F in 20 minutes. EHS educated on proper cooling methods, and asked to use walk-in freezer and metal sheet trays to cool cooked foods more rapidly.
7-202.12; Priority; Observed a can of Ace Hardware insecticide in the storage closet off the kitchen. Label states that product is for indoor residential use only. Poisonous materials shall be used according to the 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- product to be brought home with PIC and use discontinued in the food establishment.
1.0
41.
3-304.14; Core; Numerous wiping cloths were observed laying around the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- all cloths placed in bleach water bucket.
0.5
43.
3-304.12; Core; Observed a bowl being used as a food scoop under the flip top cooler. Only use dispensing utensils with handles that can be kept out of the food. CDI- bowl removed. No point taken today.
3-501.16 (A)(2) and (B); Priority; Several TCS foods (temperature controlled for safety foods) were observed above 41F (see temp chart). Unless actively prepping or cooling, TCS foods shall be maintained at 41F or below in refrigeration. CDI - foods that were observed too warm were brought to the freezer to flash cool. PIC suspected it might be because the fridge was open for a long time. Ambient temperature was hovering b/w 39F and 41F.
1.5
38.
6-501.111; Core; Flies were observed in the kitchen. The back door was open upon arrival and no delivery was occurring. The premises shall be kept free of insects, rodents and other pests. Keep doors closed and utilize approved methods of pest control. Door closed during inspection.
1.0
38.
6-202.15; Core; Back screen door has two large holes in it roughly larger than a quarter. The outer openings of a food establishment shall be protected against the entry of insects and rodents by having solid, self-closing, tight-fitting doors and by filling or closing holes and other gaps along floors, walls, and ceilings. Repair holes in door. Full points may be taken for repeat violations in the future.
0.0
53.
5-501.17; Core; Unisex restroom trash can does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle. Full point may be taken for repeat violations. No point was taken on the previous inspection.
3-501.17; Priority Foundation; A container of cooked beans in the reach-in cooler was observed with no date. PIC stated it was several days old. TCS foods held for more than 24 hours shall be date marked and held no longer than 7 days. The date of preparation shall count as day 1. CDI- beans dated. No points taken today.
0.0
38.
6-202.15; Core; Back screen door has two large holes in it roughly larger than a quarter. The outer openings of a food establishment shall be protected against the entry of insects and rodents by having solid, self-closing, tight-fitting doors. Repair holes in door. Full points may be taken for repeat violations in the future.
1.0
48.
4-501.14; Core; The prep sink basin has a filmy residue on the bottom. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment or preparing food shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
53.
5-501.17; Core; Unisex restroom trash can does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle. No point taken today.
3-302.11; Priority; Large bowl of raw beef was observed resting on two containers of soy sauce in the walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods during storage to prevent cross contamination. CDI- beef was moved.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Shrimp, chicken, pork and tofu in the flip top unit were observed over 41F (see chart). Meat products and other TCS foods shall be maintained at 41F or below in cold storage. CDI- spoke to manager about keeping flip tops closed as much as possible or reduce temperature on unit. Ambient temp observed to be at least 40F. Full points assessed for repeat violation. All foods will be used during todays service.
3.0
38.
6-202.15; Core; Back door has two large holes in it roughly larger than a quarter. The outer openings of a food establishment shall be protected against the entry of insects and rodents by having solid, self-closing, tight-fitting doors. Repair holes in door. No points taken today.
0.0
43.
3-304.12; Core; A plastic bowl was observed being used as a scoop in corn starch. Use proper dispensing utensils with a handle that can be kept out of the food when not in-use.
0.5
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler has residue build-up. The nonfood-contact surfaces of equipment shall be kept free of residues. Clean shelving.
0.5
56.
6-501.14; Core; The front ceiling vent is showing signs of dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean this vent. No points taken today.
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
3-302.11; Core; Observed a container of rice noodles in water and tofu in the reach-in unit with no wrapping or cover. Food shall be protected by storing the food in packages, covered containers, or wrappings. Add protective wrapping or cover to these foods.
0.0
15.
3-302.11; Priority; Raw whole shell eggs were observed above open containers of tofu and rice noodles in the reach-in. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination by storing below and away from other foods . CDI-eggs moved to lower shelf. Full points assessed for repeat violation.
3.0
18.
3-401.11; Priority; Observed raw shrimp coming out of the wok and into a carry out container with a final cook temperature of 128F to 130F. Shrimp shall be cooked to a final cook temperature of at least 145F. CDI- shrimp placed back in wok to cook further and achieved proper final cook temp.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shrimp and chicken in the flip top unit were observed over 41F (see chart). Meat products and other TCS foods shall be maintained at 41F in cold storage. CDI- spoke to manager about keeping flip tops closed as much as possible or reduce temperature on unit. Full points may be assessed for repeat violations in the future.
1.5
36.
4-302.12; Priority Foundation; Upon request to see food thermometer, the PIC had to dig it out of a storage unit and put a thermometer in it. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Keep thermometer assembled and readily accessible to check food temperatures. CDI- thermometer was assembled and checked.
0.5
47.
4-205.10; Core; White Haier freezer is for household use only. 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. Freezer was unplugged and not in use upon inspection. Remove freezer from facility. No points taken today.
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; No CFPM present as required. Serve Safe is expired. 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. Renew your Serve Safe certificate to avoid future demerits.
1.0
15.
3-302.11; Priority; Raw whole shell eggs were observed above a can of tomato sauce in the reach-in. The can had been opened and a plastic lid was on the top. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination. CDI-eggs moved to lower shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some meats in the flip top unit and walk-in were over 41F. Meat products and other TCS foods shall be maintained at 41F in cold storage. CDI- spoke to manager about keeping flip tops closed as much as possible and storing temperature controlled foods away from the walk-in door.
1.5
37.
3-302.12; Core; Sugar, salt and MSG in metal containers on the cookline were unlabeled. Ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name. Labels added during inspection.
1.0
38.
6-202.15; Core; Back door is in poor repair and a gap is present underneath. A hole was observed in the secondary screen door. The establishment shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Have back door replaced. No points taken today.
0.0
47.
4-205.10; Core; White Haier freezer is for household use only. 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. Replace with equipment that is commercial grade to avoid future demerits.
2-102.12 (A); Core; No CFPM present as required. Serve Safe is expired. 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. Renew your Serve Safe certificate.
1.0
37.
3-302.12; Core; Sugar, salt and MSG in plastic containers on the cookline were unlabeled. Ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name. Labels added
1.0
41.
3-304.14; Core; Multiple wiping cloths stored on prep surfaces. Cloths in use for wiping surfaces of equipment shall be held between uses in a chemical sanitizer solution. Full point deducted for repeat violation.
1.0
47.
4-205.10; Core; White Haier freezer is for household use only. 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. Replace with equipment that is commercial grade.
2-102.12 (A); Core; Serv Safe certificate expired 7/5/20. At least one employee shall be a Certified Food Protection Manager. Obtain Serv Safe certificate.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
6.
2-401.11; Core; Employee drinks stored on the hot hold unit prep table next to food. Employee drinks shall be stored below and away from food prep areas to prevent contamination. Drinks moved.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Numerous foods in prep top and bottom coolers reading above 41 F including: general so's chicken, pork, cooked noodles, raw shrimp, raw chicken, cooked broccoli, and raw beef. Also, a large bowl of raw chicken observed sitting out at room temperature during entire inspection with no active food prep. Chicken reading 70 F and rising. TCS (Time/Temperature Control for Safety) foods shall be held at 41 F or below. Do not leave TCS foods sitting out for extended periods of time with no active prep. CDI - All foods moved to the walk in cooler to cool.
1.5
23.
3-501.17; Priority Foundation; Cut cabbage prepared yesterday observed with no date mark. Cut cabbage is considered a TCS (Time/Temperature Control for Safety) food. Once the cabbage is cut it shall be date marked and held as follows: Prep date + 6 days = 7 day maximum hold. CDI - Cabbage date marked.
0.0
28.
7-102.11; Priority Foundation; Sanitizer bucket holding bleach observed with no label. One spray bottle of clear liquid observed with no label. Working containers used for storing poisonous materials such as cleaners and sanitizers shall be identified with the common name. Spray bottle contains alcohol according to PIC. CDI - Chemicals labeled.
1.0
33.
3-501.15; Priority Foundation; Shrimp cooked within the past hour cooling in a prep top unit. Chicken wings cooked within the past hour stored in a container filled to the brim in a prep bottom unit. Cooling shall be accomplished by spreading food into smaller/thinner portions and by placing in rapid cooling equipment (walk in cooler/freezer). Prep units are designed to keep food cold, not to cool. CDI - Shrimp and chicken wings spread into smaller portions and placed in the walk in cooler.
0.5
41.
3-304.14; Core; Multiple wiping cloths stored on prep surfaces. Cloths shall be held between uses in a chemical sanitizer solution.
0.5
45.
4-502.13; Core; Facility is re-using soy sauce buckets to store dry goods such as sugar, salt and rice. These are one time use only. Do not re-use.
0.5
47.
4-202.16; Core; New cooler beside the fryers still has the white plastic packaging on the sides. This is not easily cleanable. Remove packaging to allow for easy cleaning.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler and freezer gaskets soiled with black accumulation. Shower curtains used in place of plastic vinyl strips inside both the walk in cooler and freezer soiled heavily with black and grey accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris. Clean cooler gaskets and replace curtains.
0.5
53.
5-501.17; Core; In shared customer restroom (for men and women) no covered receptacle is provided. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
56.
6-303.11; Core; Lighting in the walk in freezer is very dim. Lighting shall be sufficient in areas where food employees are working with food, utensils or equipment. These are areas where employee safety is a factor. Replace light bulb in walk in freezer.
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 signature required due to COVID-19.
*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* 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* 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.
EHS provided updated employee health policy.*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. Follow-Up: 06/22/2019
*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.
At the time of inspection, only 1 prep sink was free of storage, this facility handles raw chicken, meat, seafood, and vegetables, it has 3 prep sinks; to prevent cross-contamination the prep sinks need to be utilized properly, meat and vegetables should not be handled at the same sink. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
employee equipment and dry goods should be moved away from the restaurant food and equipment and labeled as such. Equipment and cutting boards were being stored in two of the prep sinks. Unblock the prep sinks so that they can be used.
The hot and the cold water are switched in the womens rest room. The hot water should be on the left side and the cold on the right. You could get longer hose that reach to the proper angle stop and witch the hoses. another option would be to label or put a sign to show hot is on the right.
There is a container of brown rice in the rice warmer on the yellow rice. The outside of the container can not touch the food. You need a separate rice warmer for the brown rice.You could store the rice in one of the extra steam table openings, if you have another steam table pan and lid. (The brown rice was removed.) Also there were several buckets of sauce on the bottom shelf, in the walk-in refrigerator, below raw meat. The sauce must not be below raw meats. (I moved the sauce over so it is not under raw meats.)
1.5
36.
Replace the big broth pan that has nuts & bolts on the inside of the pan. It is not smooth and easily cleanable.
0.5
40.
Clean the walk-in refrigerator shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Fix the screen door so there are no openings at the top and fix holes in the screen.
There is a container of brown rice in the rice warmer on the yellow rice. The outside of the container can not touch the food. You need a separate rice warmer for the brown rice. (The brown rice was removed.) Also there was a 100 pound bag of rice setting on the floor. The rice must not be stored on the floor. (The rice was put in a rice bin that is on wheels.)
1.5
21.
The hot water heater was off when I got here today. Also the hot water heater burner is suppose to lite automatically. If there is a problem with the hot water heater it needs to be repaired or replaced. Also there is a red tint in the hot water. (The hot water was hot when I left.)
1.5
35.
Line up the forks and spoons so the customers only grab the handle and do not touch the other end.
0.5
36.
The bottom shelves on the tables have been painted and there is paper board covering the Shelves. It would be best if the bottom shelves were replaced with stainless steel shelves.Do not cover the shelves with paper board and not card board. If you must cover the shelves use something that is smooth, easily cleanable and non absorbent such as stainless steel sheets or plastic sheets or sheet pans etc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There is a container of brown rice in the rice warmer on the yellow rice. The outside of the container can not touch the food. You need a separate rice warmer for the brown rice. (The brown rice was removed.)
1.5
21.
The hot water heater was off when I got here today. Also the hot water heater burner is suppose to lite automatically. (The hot water was hot when I left.)
1.5
36.
The bottom shelves on the tables have been painted and there is paper board covering the Shelves. It would be best if the bottom shelves were replaced with stainless steel shelves.
0.5
40.
(1)Clean the walk-in refrigerator shelving. (2)Clean around the wok burners. (3) Clean the hex head screws and clean around the the screws in the smoker.
0.5
49.
Documentation of approved training - 2 point credit awarded.
