3-302.11; Priority; Raw chicken was stored above crab meat in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
1.5
35.
3-501.13 ; Priority Foundation; Raw meat was found thawing in standing water. Potentially hazardous food shall be thawed using approved methods such as under cool, running water or inside of refrigeration. CDI- Cool, running water was placed above thawing meat.
0.5
37.
3-302.12; Core; Some fine food ingredients were found with no labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Several scoops with no handles were being stored in food containers. If utensils are stored in food containers, they shall have handles that are above the food in order to prevent potential contamination.
0.5
49.
4-601.11(B) and (C); Core; Handles in coolers have residue buildup inside where hands touch. Non food contact surfaces shall be kept free of soil residue and other debris.
4-501.114; Priority;Observed quat sanitizer less than 100PPM at 3 comp sink.Quat shall register 200-400PPM. Call service provider.
3.0
16.
4-601.11 (A); Priority Foundation; Observed sticker residue on large plastic containers stored as clean above 3 comp sink. Observed dried debris inside coffee/tea cups in alley area. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed pan of fried cauliflower and samosas held above 41F inside cooler- items discarded. Owner stated that the items are held at room temperature during lunch then placed back inside the refrigerator. Owner would like to use time holding. EHS provided TPHC document to owner via email.
0.0
23.
3-501.18; Priority;Observed several trays of fried vegetables prepared on previous days on rolling cart without date marking- items dated. Observed lentils, rice, mint chutney, housemade yogurt. prepared on previous days without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
1.5
28.
7-102.11; Priority Foundation;Observed two unlabeled spray chemicals. 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- items labeled.
0.0
32.
8-103.11; Priority Foundation;Observed housemade yogurt in facility. According to owner. This item is made from cooked milk that is fermented for four hours . This facility does not have prior approval to prepare yogurt.
Before a variance from a requirement of this code is approved, the information that shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment includes: (A) A statement of the proposed variance of the Code requirement citing relevant code section numbers (B) An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A haccp plan if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested.
Discontinue this process until the is a state approval letter.
Application for the variance can be found at
http://www.wakegov.com/food/healthinspections/resources/Pages/HACCP.aspx;
0.0
35.
3-501.13 ;Observed package of raw lamb thawing inside bucket of standing water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
Item placed in cooler.
0.0
40.
2-402.11; Core;Observed all employees in kitchen preparing food and handling food utensils without wearing hair restraints.
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 food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
2-301.15; Priority Foundation; Observed team member rinsing hands gloved hands inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.Employee washed hands. Manager provided training. Gloves are single use only.
0.0
16.
4-501.114; Priority; Observed quat sanitizer 0PPM at 3 comp sink- manager repaired unit. Observed chlorine sanitizer 0PPPM at dish machine after running the unit 3 times. Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Call service provider.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several plated dishes tofu, lentil, vegetarian soups, and heavy cream sitting at room temperature. TCS foods shall be held at 41F or below.
1.5
28.
7-207.11; Priority Foundation;Observed vitamins and medications stored on shelf above makeline.Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf
(B) Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food , equipment, utensils, linens, and single service articles or single use articles.
0.0
33.
3-501.15; Priority Foundation; Observed lentil dumplings, baked potatoes, cooked cauliflower cooling in deep containers/ and/ or tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
48.
4-302.14; Priority Foundation; Quat test papers discolored, compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
55.
6-501.11; Core; Observed vent covered unscrewed, hanging from the ceiling in employee restroom. PHYSICAL FACILITIES shall be maintained in good repair.
2-401.11; Core; Observed employee beverage held inside coffee mug on prep table. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.5
11.
3-201.11; Priority; Observed several mason jars of a housemade spread that is added to customer drinks inside tall reach in cooler- item discarded.The recipe could not be obtained, the item was not prepared in the facility and the distributor of the item was not able to be identified. The item was not properly labeled or date marked as required.Food shall be obtained from sources that comply with law. Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that state and approved by the regulatory authority in North Carolina. To determine the extent of compliance with this Code, the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located. Food prepared in a private home may not be used or offered for human consumption in a food establishment.
1.0
15.
3-302.11; Priority Foundation; Observed cooked octopus stored under raw lamb in walk in. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy. Observed uncovered baked potatoes held directly under produce boxes of lemons. Separating fruits and vegetables, before they are washed as specified from READY-TO-EAT FOOD. vegetables from: Cooked READY-TO-EAT FOOD- item discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed raw lamb(in prep) being portioned, holding at room temp above 41F. Diligent preparation is required for TCS foods- item discarded. TCs foods shall be held at 41F or below
0.0
23.
3-501.17; Priority Foundation; Observed rice, chicken masala, soup, lentils, ginger garlic oil, housemade drink mixture, spring rolls held in walk in freezer. tempura cauliflower ect... held overnight without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
24.
3-501.19; Priority Foundation; observed unsalted butter held at room temp without a time stamp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item voluntarily discarded. Time holding document emailed to PIC.
0.0
54.
5-501.115; Core; Observed a several boxes and trash around dumpsters. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Notify landlord if issue persists. Frequency of refuse pickup may need to increase.
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
6-301.11; Priority Foundation; upon entering kitchen, observed handsink missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap refilled.
0.0
13.
3-101.11; Priority; Observed spoilage on potatoes. FOOD shall be safe, unADULTERATED, and, as specified under sec. 3 601.12, honestly presented- items discarded.
0.0
15.
3-302.11; Priority Foundation; Observed uncovered container of diced tomatoes stored under boxes of unwashed produce. Observed raw shell eggs stored above RTE ginger. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
16.
4-602.11; Core; Observed a buildup of black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
16.
4-501.114; Priority; Observed quat sanitizer 100PPM after testing solution 4 times. Quat shall register 200-400PPM. Manager will call autochlor.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried debris inside food prep sinks and on knives stored clean on magnet. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- items washed.
0.0
23.
3-501.17; Priority Foundation; Observed TCS items several pans of cooked chicken and somosas, rice pudding, open container of milk. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-102.11; Priority Foundation; Observed unlabeled spray chemicals. 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- items labeled.
0.0
55.
6-501.11; Core;there is a pan stored under the toilet in the employee restroom. PHYSICAL FACILITIES shall be maintained in good repair. Repair toilet
0.5
General Comments
Signature not required due to COVID-19.ffective 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 Follow-Up: 08/08/2022
