3-304.15 (A); Priority; An employee touched raw chicken with gloves and went to use the spray hose at the 3 compartment sink without removing these gloves...Single-use gloves shall be used for only one task and discarded when damaged, soiled, or when interruptions in the operation occur. CDI: Gloves removed, hands washed, spray hose santized.
0.0
21.
3-501.16(A)(1) ; Priority; Pork belly sitting on a grate over the grill measured as low as 90F. Reheated chx sitting in a basket next to the hot water measured 90F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Items set to be discarded in 2 hours. TPHC form filled out for these items.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Soft boiled eggs in a container sitting over the cooler fill line measured up to 49F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Eggs placed underneath to cool. Improvement seen.
1.5
41.
3-304.14; Core; Soiled towels were sitting on the rear prep table...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). Keep a bucket of sanitizer nearby for in-use towels.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned containers were stored stacked together wet on the shelves...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry.
Ice wands were stored unprotected inside of the chest freezer and were collecting debris. Wrap these wands to protect them during storage.
0.5
47.
4-502.11(A) and (C); Core; A couple of the rubber spatulas are chipped on the surfaces or the wooden handles are damaged...Utensils shall be maintained in good repair or discarded/replaced.
0.0
49.
4-601.11(B) and (C); Core; The interiors of the refrigeration units & deep freezer have food buildup. The shelving around the kitchen has sticky buildup on it...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-302.11; Priority; Raw beef was stored in deli containers and mingling with containers of prepped vegetables in the kitchen reach-in cooler. Shell eggs were stored above portioned noodles in the server lowboy cooler...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Pork belly being held on the grill grate measured 109-124F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: PIC said the food is cooked and held for 3 hours during lunch and then discarded. Product voluntarily discarded and TPHC discussed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled & fried eggs and cooked noodles in the flip-top prep cooler were overstocked and measured around 50F. Pork belly sitting on a counter top waiting to be cooked (in an hour with a 3 hour cook time) measured 67F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Belly placed in a cooler until cook time. Over stocked items placed underneath to cool.
1.5
41.
3-304.14; Core; Soiled towels were sitting around the kitchen outside of sanitizer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Sanitizer bucket was made. Towels discarded. Keep wiping cloths inside of fresh sanitizer.
0.5
43.
3-304.12; Core; Knives were stored in an unclean gap of the prep cooler. Deli containers used as scoops in a sugar bin. Ice scoop handle lying inside of the ice in the front chest...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Items voluntarily removed from product.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned pans were stored stacked together wet on the shelves. Tasting spoons were stored in a deli container that had food debris in the bottom...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry.
0.0
48.
4-302.14; Priority Foundation; The 3 comp sink uses a quat sanitizing solution but only chlorine strips were available...A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI: Kit purchased during the inspection.
0.5
49.
4-601.11(B) and (C); Core; The interiors of the refrigeration units in the back have food buildup. The shelving around the kitchen has sticky buildup on it...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; Floors & walls underneath/behind equipment are soiled with food/residue buildup. Ceiling tiles above the cook line have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Report & TPHC form e-mailed to PTRKANG2@GMAIL.COM & LAOKHAONIEW@GMAIL.COM Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wake.gov; (919) 210-8155
2-301.14; Priority; Observed employees cleaning equipment fail to wash hands before preparing food. Observed employee washing dishes place soiled dishes in dish machine then change tasks to handle clean dishes from the machine. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-602.11; Core; Observed food debris floating inside ice bin. 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. Employee emptied ice and detail cleaned machine.
0.0
21.
3-501.16(A)(1) ; Priority; Observed chicken tenders, pork belly, and vegetable sauces held at room temperature above and on the grill.- items discarded. TCS foods shall be held at 135F or greater
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed pickled ginger, pickled cucumber, pickled ginger, cooked veggies, raw shell eggs, meatballs held above 41F. TCs foods shall be held at 41F or below. Manager will adopt time holding for items held at room temp.
1.5
33.
3-501.15; Priority Foundation; Observed cooked tofu, rice noodles, white broth, and vegetable reduction cooling inside tightly covered or inside working cold top cooler while doors were left open. 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 on sheet pans.
0.5
35.
3-501.13 ; Observed Raw beef thawing on bottom shelf in dry storage area at room temp.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.
0.5
41.
3-304.14; Core; Observed soiled wet wiping cloths stored on cutting boards and metal container. Wet or soiled wiping cloths shall be stored in a sanitizer solution in between uses.
0.0
48.
4-302.14; Priority Foundation;Chlorine test papers not available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. test kit obtained.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled reach handles, shelving under prep tables and inside tall reach in cooler, rolling carts ect... Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
3-302.11; Core; Three containers of sauces were being stored throughout wire shelving with no protection. A food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. Keep food protected.
1.5
16.
4-601.11 (A); Priority Foundation; One pot being stored as clean with visible dried food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Pot taken to the warewashing area to be properly cleaned and sanitized.
0.0
21.
3-501.16(A)(1) ; Priority; Pork belly being stored on the grill holding at 87F-93F when temped. Beef in pan at room temperature at 73F. Time/temperature control for safety (TCS) food shall be maintained at 135F or above. CDI- Pork belly reheated to above 165F and time as a public health control (TPHC) template was given to facility to be completed by facility if they plan to keep pork belly out of temperature control for up to 4 hours. Cooked beef in pan was employee food but was commingling with facility's sauces. Beef was voluntarily discarded.
1.5
49.
4-602.13; Core; 3 door reach-in cooler closest to the grill has unclean residue buildup on the interior. Small wine cooler in the front area has spilled residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.5
56.
6-305.11; Core; Employee purse being stored on shelving commingling with facility's products in the back storage room. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Designate an area for personal items where they do not potentially contaminate the facility's products.
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 *Recipient signature malfunction; PIC signature unable to be captured today.
2-201.11 (A), (B), (C), and (E); Priority; The person-in-charge did not have an employee health policy at the time of the inspection. Employees must know when to stay home from work while sick. Employees must know what needs to be done before they can return to work. CDI- Digital copy and hard copy of employee health policy provided to facility.
1.0
16.
4-501.114; Priority; Chemical dishwasher had 0ppm chlorine when tested. Both containers of bulk detergent and sanitizing concentrate observed empty. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall have a concentration of 50-200ppm chlorine. CDI- Concentrate containers were replaced and dishwasher primed during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Pork belly being stored on the grill holding at 124F when temped. When asked, PIC stated that the pork on the grill was held on time control but did not have written procedures on hand to verify. Time/temperature control for safety (TCS) food shall be maintained at 135F or above. CDI- Food reheated to above 165F and time as a public health control (TPHC) template was given to facility to be completed by facility if they plan to keep food out of temperature for up to 4 hours.
1.5
23.
3-501.17; Priority Foundation; Cooked noodles and cooked chicken in the prep cooler missing date marks. PIC states that the dates are written on saran wrap that covers the container. Before placing the food out for service, PIC states that the cover is discarded. Prep dates of food missing datemarkings were known and added during the inspection. Ensure dates are kept with product until food is depleted.
0.0
28.
7-201.11; Priority; Can of butane being stored on same shelving as food in the dry storage area. Purell spray bottle being stored directly near a stack of clean bowls and food ingredients. Store cleaners/chemicals in a designated area that prevents possible contamination of clean utensils, food, equipment, linens, and single use or single service items. CDI- Chemicals relocated during inspection.
1.0
39.
3-307.11; Core; Two reach-in coolers in the lobby were both unlocked at the start of the inspection. Front door was unlocked and food in these units were accessible to customers. Food shall be protected from sources of contamination. CDI- Units were locked prior to the end of the inspection.
1.0
39.
3-305.11; Core; Boxes of coconut milk and ramen soup base being stored directly on the floor in the lobby. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. Obtain approved shelving, like dunnage racks, to keep food elevated off of the floor.
0.0
39.
3-307.11; Core; Employee food (labeled) being stored on various shelving in the front reach-in cooler. Food shall be protected from sources of contamination. Store employee food/drink on bottom shelving where there is minimal risk of contaminating the facility's food.
0.0
43.
3-304.12; Core; Single-service soup bowl (scoop with no handle) being stored in container of MSG and in another container in the dry storage area. 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 and the container. Use scoops with handles in these containers.
0.0
47.
4-205.10; Core; Several induction burners being used to hold food hot are labeled for residential use only. There is a black coke crate being used as shelving near the back ice machine. 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. Obtain approved shelving and ensure equipment is certified for commercial use.
0.5
47.
4-202.11; Priority Foundation; Wooden container used to make sticky rice observed in the facility today. A few melted/cracked containers being stored as clean in the warewashing area. Multi-use food-contact surfaces shall be smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Items voluntarily discarded during the inspection.
0.0
47.
4-402.11; Core; Prep sinks in the back and handwashing sink near the prep cooler in the kitchen have detached from the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Remove deteriorated caulk, clean area, and re-caulk sinks to wall.
0.0
49.
4-602.13; Core; Cleaning needed on fan above clean dishes to remove the built up dust. Reach-in cooler closest to the grill has unclean residue buildup. Remove the ice that has accumulated in the chest freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.5
55.
6-501.11; Core; Toilet paper dispenser is missing the cover in unisex restroom. Physical facilities shall be maintained in good repair. Replace missing cover for toilet paper holder in bathroom.
0.0
56.
6-202.11; Core; One light fixture containing two unprotected bulbs above the dry storage area. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Provide individual protective sleeves for bulbs, a cover for the light fixture, or documentation stating that these bulbs are shatter-resistant.
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 ***Induction burners observed throughout facility. Some were in-use and were not located under a hood system. Contact Fire Marshal and have them assess the location of these induction burners to approve their use.***
3-302.11; Priority; In tall reach-in cooler, raw eggs were stored directly above vegetables. Food shall be stored according to final cook temperature. CDI-Foods were rearranged.
1.5
16.
4-602.11; Core; Ice machine needed some cleaning. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple of TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded
1.5
33.
3-501.15; Priority Foundation; Recently prepared chicken at the prep line measured 56F. Cooling shall be accomplished by using a rapid cooling equipment. The top of the prep cooler is not a rapid cooling equipment. CDI- Chicken was placed at the bottom of the unit to cool down. Remember: Food shall be at 41F or below when serving it to customers.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed: Fan above clean dishes/pans was dusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean fan
0.0
56.
6-403.11; Core; One employee drink was stored next to clean cutting boards. Employees shall drink and eat away from food and clean equipment to prevent contamination. CDI- Bottle was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCs food measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food was placed at the coldest part of the unit.
1.5
28.
7-204.11 ; Priority; Quaternary sanitizing at the 3-comp sink measured above 400ppm (strip turned blue). Sanitizing solution shall be set to a concentration of 200-400ppm. CDI- Sanitizer was diluted. New solution measured around 300ppm.
1.0
33.
3-501.15; Priority Foundation; Portioned ramen noodles (recently prepared) measured 70F at prep line. Cooling shall be accomplished by using a rapid cooling equipment. The top of the prep cooler is not a rapid cooling equipment. CDI- Noodles were placed at the bottom of the unit to cool down. Remember: Food shall be at 41F or below when serving it to customers.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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.
