7-201.11; Priority; Isopropyl alcohol and medications were stored on the shelf above the 3-compartment sink, where shrimp was thawing. Chemicals shall be stored where they cannot contaminate food and equipment. CDI-Items were moved away from food and equipment.
1.0
41.
3-304.14; Core; Wet wiping cloths were stored on prep areas in between uses. Wet wiping cloths must be stored in bleach solution or other sanitizing solution in between uses. CDI-Cloths were moved to bleach solution.
0.0
49.
4-602.13; Core; Shelving in the fish walk in cooler is very heavily soiled. The sprayer on the fish prep sink is soiled. Equipment shall be maintained clean. Increase frequency of cleaning of all storage and preparation areas.
1.0
55.
6-501.12; Core; The walls around the fish prep sink were heavily soiled. Walls shall be maintained clean. Increase frequency of cleaning of walls.
4-601.11(B) and (C); Core; Continued cleaning of equipment is needed. Several areas observed today are cleaner than previously observed. Maintain equipment clean.
0.5
55.
6-501.11; Core; Walls in the front area are dirty and lack a proper finish to be considered cleanable. Wall above the meat cutting table is damaged. Walls shall be smooth, clean and cleanable.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires having employees wash their hands. Handwashing sink is covered with a bag to prevent use. Manager shall assure employees are washing their hands each day. Handwashing sink was restored to working order during today's inspection, observing also that battery replacement may be needed in the towel dispenser.
1.0
10.
5-205.11; Priority Foundation; Handwashing Sink has a bag over it to prevent use. Water is turned off under the sink also. Handwashing sink shall be available for use at all times. Bag was removed and water restored to the sink today. Repair was previously made, but use had not been permitted.
2.0
49.
4-601.11(B) and (C); Core; Meat display refrigerator along the wall with packaged meats is not clean. Remove build-up from shelves, including underneath the shelves and brackets. Scale, refrigerator, equipment need general cleaning.
0.5
55.
6-501.12; Core; Walls in the front area are dirty and lack a proper finish to be considered cleanable. Wall above the meat cutting table is damaged. Walls shall be smooth, clean and cleanable.
2-102.12 (A); Core; Present management is not an ANSI certified food protection manager. ANSI Manager training such as ServSafe is needed.
1.0
10.
5-202.12; Core; Handwashing Sink has no water supplied. Water was turned on under the sink during today's inspection and water leaks from the faucet into the sink basin. Water must be supplied to the handashing sink. Repair is needed. Water is currently available.
2.0
48.
4-501.14; Core; 3-compartment ware washing sink has an unclean film. Use detergent to clean the sink every day. Dish washing detergent and scrub pad were used to clean the sink during today's inspection.
0.5
49.
4-601.11(B) and (C); Core; Refrigerators are not clean. Clean the open-front cases for packaged meats and the glass display refrigerator. Maintain equipment and refrigerators clean.
0.5
55.
6-501.11; Core; Areas of the walls are damaged, not clean. Maintain walls intact and easily cleanable.
2-102.12 (A); Core; Present manager Jiahong Wang is not ANSI certified manager. Manager training such as ServSafe class is needed.
1.0
47.
4-501.12; Core; Butcher's Block Wood Square Cutting Table is in bad condition. Table, wood top is split, not clean. Equipment that is appropriate for a permitted establishment is needed. Stainless steel table is appropriate for a replacement. Maintain cutting surfaces in clean and cleanable condition. Butcher's Block Table was removed from the meat cutting room today.
1.0
49.
4-601.11(B) and (C); Core; Thorough cleaning of surfaces and stored items is needed. Loose items above the sink are not clean. Maintain equipment and items in the meat cutting room clean. Cut plastic jugs stored on upper shelf were discarded.
0.5
55.
6-501.11; Core; Areas of the walls are damaged, not clean. Maintain walls intact and easily cleanable.
5-202.12; Core; Handwashing Sink does not supply warm water for handwashing. Repair is needed. Provide water at 100 degrees F for handwashing.
1.0
47.
4-501.11; Core; Butcher's block wood table is in bad condition. Resurface, replace top, etc as needed to provide cleanable equipment.
0.5
49.
4-601.11(B) and (C); Core; Open Front Refrigerator with packaged meats customer access is heavily soiled. Scale, top of the display refrigerator, sealer, etc are not clean. Cleaning of equipment is needed.
1.0
53.
6-501.18; Core; Employee toilet room is not clean. Handwashing sink faucet is missing the end components and produces excess splash. Maintain employee restroom is clean condition.
0.5
55.
6-501.12; Core; Walls are damaged. Repair is needed to maintain meat area in cleanable condition.
3-501.16 (A)(2) and (B); Priority; There is a lot of variation in packaged food temperatures depending on their placement inside the open-front refrigerator. Food pushed completely to the back and all poultry on the far right side are 41 degrees F and colder. Packages of meat that are forward and centrally located are above 41F. Maintain meats at 41F and colder. Maintenance is scheduled for tomorrow.
1.5
49.
4-601.11(B) and (C); Core; Shelves above the 3-compartment sink are not clean. Metal Table, Cabinet top with containers is not clean. Handles of some tools stored above the sink are not clean. Maintain these surfaces free of build-up. Cleaning was conducted during todays inspection.
0.5
55.
6-501.12; Core; Ceiling Vent and surrounding ceiling is very dusty. Wall at the cutting table is damaged. Maintain physical facilities clean and in good repair.
2-102.12 (A); Core; Present management is not an ANSI certified food protection manager. Posted ServSafe certificate has expired. ANSI Manager training is needed.
1.0
28.
7-102.11; Priority Foundation; Spray Bottle is not labeled (and stored on the floor). Keep sanitizer and cleaners properly labeled. Sanitizer spray bottle was labeled and moved to the shelf under the sink.
1.0
47.
4-205.10; Core; Meat Cutter used to slice the pork into thin curls is not approved restaurant equipment. It is currently stored in the storage room, just inside the doorway. Approval is needed before adding equipment.
0.5
49.
4-601.11(B) and (C); Core; Refrigeration is not clean. Extensive cleaning is needed on the glass display meat case.
1.0
55.
6-501.12; Core; Walls are heavily soiled and mold appears to be growing on one wall. Light covers are heavily soiled. Extensive cleaning is needed.
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents and consider purchasing a kit with supplies already assembled.
0.0
49.
4-601.11(B) and (C); Core; Refrigerator that lines the wall with packaged meats is not clean, including shelving, labels and electrical cord with microbial growth. Glass Display Refrigerator is heavily soiled. General cleaning of equipment is needed.
1.0
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
*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.
