3-501.15; Priority Foundation; Observed fried chicken cooling on a counter shelf and tightly wrapped after being placed in the cooler. Cooling shall be accomplished 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/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Chicken was moved from shelf to cooler, plastic wrapping was lifted to allow for better heat transfer.
0.5
49.
4-601.11(B) and (C); Core; Observed grease and food debris buildup on the exterior of several pieces of cooking equipment and prep cooler, as well as debris buildup inside the prep cooler and freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-101.11; Priority; Observed mold growth on the surface of cooked, ground pork in one of the coolers. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded unsafe food.
1.0
16.
4-601.11 (A); Priority Foundation; Observed several containers with stickers on their surfaces, stored together on shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage for cleaning. Ensure all sticker pieces and residue are removed from the containers.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed some metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and draining.
0.0
48.
4-302.14; Priority Foundation; The test strips provided at this establishment were water damaged and were no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test kit, follow-up by 3/28/2024.
1.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/28/2024
6-301.14; Core; The handwashing sink was missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided signage to manager.
0.0
10.
5-205.11; Priority Foundation; Pot lids were stored on top of the sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Lids removed from sink to allow access.
0.0
15.
3-302.11; Priority; Observed sliced, precooked sausages stored on top of uncooked, raw, unpasteurized, in-shell eggs and uncooked, raw, unpasteurized in-shell eggs stored above precooked dumplings in a prep cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables and cooked ready-to-eat food. CDI - Raw eggs were rearranged to prevent cross contamination.
1.5
21.
3-501.16(A)(1); Priority; Vegetable buns stored in the steamer were holding at 130F while in hot holding. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Buns returned to main steamer section for reheating.
1.5
36.
4-302.12; Priority Foundation; A food thermometer could not be located during the inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Acquire a food thermometer for this establishment. Follow-up by 11/13/2023.
0.5
39.
3-305.11; Core; Observed boxes of food stored on the floor of the walk-in freezer. 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 6 inches above the floor. Ensure foods are stored on shelving.
0.0
48.
4-302.14; Priority Foundation; No testing device was available for the sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire test papers for the provided sanitizing solution. Follow-up by 11/13/2023.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 11/13/2023
