2-501.11; Priority Foundation; Establishment could not locate bodily fluid cleanup procedures. A food establishment shall have written procedures for employees to follow when responding to vomit or diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - Emailed PIC bodily fluid outline to have for future reference.
0.0
10.
5-205.11; Priority Foundation; Observed ice in the basin of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to prevent dumping of ice in handwashing sinks in the future.
0.0
15.
3-304.15 (A); Priority; Observed a food employee rinsing dirty gloves instead of discarding them. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - PIC had employee discard gloves and wash hands.
1.5
16.
4-702.11; Priority; Observed an employee washing and rinsing a utensil but not sanitizing it before storing it with other utensils. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Utensil was removed and placed at 3-compartment sink for cleaning and sanitizing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed a couple TCS foods in the top section of a prep cooler and in a low reach-in cooler holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into freezer and closed lid on prep cooler.
1.5
55.
6-501.12; Core; Observed dirty hoods at the stovetops. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean hoods more frequently.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-401.11; Core; At the beginning of inspection, observed team member beverage stored on prep sink. 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- item removed.
Item detail cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup inside one food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
20.
3-501.14; Priority; Observed chick peas cooling with ice wand temping 101F after two hours. Observed tomato sauce cooling at room temp 112F after two hours. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Items voluntarily discarded. TCS items below 135F shall be chilled under a rapid cooling method.
1.5
23.
3-501.18; Priority; No date marking available for baked potatoes, paneer cheese, spinach, chickpeas, samosas, fried mixed veggie. 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. Items date marked.
3.0
33.
3-501.15; Priority Foundation; Observed 5 pans of chicken, cauliflower, and eight 22 quat containers of tomato sauce cooling at room temp. Observed raw onion tomato mix and salad cooling while tightly covered. Cooling in deep containers or tightly covered containers. 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. .TCS foods shall be placed under a rapid cooling method when below 135F Item placed in walk in freezer for rapid cooling.
1.0
33.
4-301.11; Priority Foundation; Observed roller rack holding several pans of chicken, cauliflower, chickpeas and tomato sauce not cooling efficiently Equipment for cooling and heating food , and holding cold and hot food , shall be sufficient in number and capacity to provide food temperatures. There is not enough refrigeration to cool the amount of food prepared today. Reduce the amount of food prepared daily to ensure cooling is adequate. Contact plan review before adding or removing any equipment in the facility.
0.0
48.
4-302.14; Priority Foundation; Obseved quat test strips reading 0PPM, while product residual is 400PPM. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain new test kit.
3-501.14; Priority; At the beginning of inspection, Observed several pans of fried vegetable balls and chicken cooling at room temperature. . Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
TCS items below 135F shall be chilled under a rapid cooling method.
1.5
23.
3-501.17; Priority Foundation; Observed no date marking available for a few open packages of soft cheese, housemade frozen meat dumplings, and baked potatoes. 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
33.
3-501.15; Priority Foundation;Observed housemade cumin sauce, vegetable balls, pickled tomato. Cooling in deep containers or tightly covered containers. 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. . Items placed on sheet pans. TCS foods shall be placed under a rapid cooling method when below 135F Item placed in walk in for rapid cooling.;
0.5
45.
4-903.11(A) and (C); Core; Observed ice scoop stored directly on top of a delivery box. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Item washed.
0.0
49.
4-601.11(B) and (C); Core;Observed soiled bottom shelf across from 3 comp sink. Observed soiled spray nozzle at 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
54.
5-501.110; Core;Observed trash pavement around trash receptacle recycle bin outside.Recyclables,refuse, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
4-601.11 (A); Priority Foundation; Observed a buildup of dried food debris white spatula, on can opener blade and cutting boards stored clean above food prep sink.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in dish machine.
1.5
23.
3-501.17; Priority Foundation; Observed dates missing on TCS houasemade foods cooked and cooled on previous days i.e.. cooked chicken, black lentils, green lentils, cooked cauliflower tandoori chicken, lamb, frozen fried veggie ball veegie dumpings and meat dumplings. 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
33.
3-501.15; Priority Foundation; Observed samosas actively cooling at room temperature as they fell below 135F. 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.
. Items placed on sheet pans.
TCS foods shall be placed under a rapid cooling method when below 135F
Item placed in walk in for rapid cooling.
0.5
39.
3-304.13; Core; Observed circle shaped dough slices wrapped inside of a soiled wiping cloth inside the walk in cooler. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer- item discarded.
0.0
41.
3-304.14; Core; Observed sanitizer buckets 100PPM. Sanitizer is hand mixed Quat sanitizer shall register 200-400PPM.
0.5
43.
3-304.12; Core;Observed white spatula used for ice held in water at room temp 98F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: a container of water if the water is maintained at a temperature of at least 135F or greater. EHs provided guidance.
0.5
54.
5-501.115; Core; Observed soiled pavement around trash receptacle. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and maintained clean.
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
2-201.11 (A), (B), (C), and (E); Priority;Employee health policy not available for review during inspection- establishment recently changed ownership.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. EHS send policy to manager during inspection.
0.0
9.
3-301.11; Priority; Observed team member grab naan bread with bare hands after lifting item from the oven. Observed team member cutting RTE toast with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment-Item discarded. EHS provided training- employee put on gloves.
2.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of black debris inside two food prep sinks. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.Prep sinks washed during inspection.
0.0
20.
3-501.14; Priority; Observed several pans of cooked samosas 84F and chicken 78F cooling on pans in dry storage room. Items did not reach 70F in 2 hours. Items were cooked this morning around 11a.Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed raw salmon at room temp. Cooked spinach, black lentils, white lentils, cooked chicken holding above 41F inside makeline cooler. Observed ambient air temp 50F inside unit. Manager turned down unit and will monitor temperatures. TCS foods shall be held at 41F or below. EHS will return to verify unit temperatures.
1.5
23.
3-501.17; Priority Foundation; No date marking observed on cooked lamb, cooked chicken, samosas, curried beef. Observed frozen dumplings and salmon in reach in freezer without dates. 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.
1.5
33.
4-301.11; Priority Foundation; Observed several pans of chicken and samosas cooling at room temperature. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures. There is not enough refrigeration to cool the amount of food prepared today. Reduce the amount of food prepared daily to ensure cooling is adequate. Manager would like to add equipment. EHS provided manager with plan review contact info.
0.5
33.
3-501.15; Priority Foundation; Observed cooked lamb and rice pudding cooling inside tightly covered containers.
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. Item placed in walk in for rapid cooling.
0.0
43.
3-304.12; Core; Observed white spatula used for ice held in water at room temp 83F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: a container of water if the water is maintained at a temperature of at least 135F or greater.
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 Follow-Up: 09/04/2022
4-601.11 (A); Priority Foundation; Several containers of food with old date marking stickers left on them, a few dishes stored as clean with visible sticker residue throughout facility. Equipment food-contact surfaced and utensils shall be clean to the sight and touch. CDI: Dishes taken to be clean. EHS provided education on removing sticker residue during cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of potentially hazardous sauces in an ice bath at 45F. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Sauce containers anchored deeply in the ice on all sides. EHS educated food staff on best practices when storing food in ice.
1.5
28.
7-201.11; Priority; One bucket of Quat sanitizer stored on top of prep surface between microwave and containers of spices. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service items. CDI: Bucket moved to a safe location.
1.0
38.
6-501.111; Observed significant grease spillage outside facility and foul odor near the area. Potential pest harborage conditions noted due to grease spill. The premises shall be maintained free of pests by eliminating harborage conditions. Please call facility manager to have grease spillage addressed.
0.0
49.
4-601.11(B) and (C); Core; Dust build-up noted on hood ventilation system above grill station. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, and other residue.
0.0
54.
5-501.115; Core; Significant grease spillage contained within receptacle corral. Foul odor noted near the area. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Please call facility manager to have grease waste handled.
