3-301.11; Priority; Observed team member cutting raw broccoli 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. Team member donned gloves.
2.0
10.
5-205.11; Priority Foundation; At the beginning of inspection, observed reusable gloves stored inside hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Item removed.
0.0
23.
3-501.18; Priority; Observed two containers of cooked pork held without date marking. items prepared on days prior...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, 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. Item discarded.
0.0
39.
3-303.11; Priority; Observed an orange stored on pan used to catch water from dripping condenser inside walk in cooler. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Food removed.
0.0
42.
3-302.15; Core; Observed broccoli cut straight from the delivery box without washing the product first. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to eat form.
0.5
47.
4-202.11; Priority; Observed pieces of non stick interior peeling off into brown rice, held inside rice cooker. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
Replace inset for brown rice cooked.
0.5
55.
6-501.11; Core; Observed a large bus pan and a cookie sheet stored above walk in cooler ventilation system due to a leak. Physical facilities shall be maintained in good repair.
2-401.11; Core; Observed personal food stored above clean bowls. Observed personal food 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- item removed.
0.5
16.
4-602.11; Core; Observed light debris on white panel 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. Manager agreed to empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cut cabbage, cooked pork belly, and spring rolls holding above 41F. TCS foods shall be held at 41F or below- items discarded. Manager adjusted unit temperature and agreed to call for service, if necessary.
1.5
33.
3-501.15; Priority Foundation; Observed chicken wings, miso soup, fried chicken cooling in deep containers or in tightly covered containers. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
1.0
39.
3-303.11; Priority; Observed water dripping from the condenser onto broccoli inside walk in cooler. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food- ice discarded.
1.0
42.
3-302.15; Core; Observed broccoli cut straight from the delivery box without washing the product first. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to eat form.
2-401.11; Core; Observed team member drinkingat food 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- item removed.
0.0
8.
2-301.14; Priority; Observed team member exit and re-enter the building through the backdoor then placed potentially soiled hands on cutting board at makeline station. 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
0.0
16.
4-501.114; Priority;Observed chlorine sanitizer residual 0PPM at dish machine after running the unit and priming the machine 3 times. Chlorine sanitizer shall register 50-200PPM. Call service provider.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cooked pork,chicken cut cabbage,egg rolls, ect.. holding above 41F. Observed chicken with time stamp holding inside reach in cooler at 68F. Do not place items on time holding back in the refrigerator. TCS foods shall be held at 41F or below- items discarded. EHS provided guidance on procedures for accepting delivery of cut cabbage.
1.5
28.
7-102.11; Priority Foundation; Observed unlabeled spray bottle of dawn dish soap. 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
33.
3-501.15; Priority Foundation; Observed cooked chicken, carrots, and tofu cooling inside tightly covered containers, or cooling at room temperature. 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.
3-301.11; Priority; Observed manager handling RTE washed lettuce wedges and packing down mushrooms with bare hands on cold top station.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- - manager washed hands and donned gloves.
2.0
16.
4-501.114; Priority; Observed chlorine sanitizer residual 0PPM at dish machine after running the unit and primiming the machine 3 times. . Chlorine sanitizer shall register 50-200PPM. Call service provider.
3.0
28.
7-102.11; Priority Foundation; Observed labels missing on blue and green 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
44.
4-903.11(A), (B) and (D); Core; Observed several clean ladles stored inside soiled container stored on top of the ice machine. 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
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: 02/11/2023
4-601.11 (A); Priority Foundation; Observed team member eating bring their used plate back to the kitchen and placed a rice scoop against their soiled plate to serve themselves, then placed the scoop back at the station to be reused- use a clean plate to re-serve. Observed a buildup of black residue inside corners of veggie prep sink. Observed dried food debris on peelers and slicers stored above meat prep sink. Observed sticker residue on pans stored clean above 3 comp. Observed dried food debris on cutting boards above veggie prep sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- all dishes placed in 3 comp sink.
1.5
16.
4-501.114; Priority; Observed chlorine sanitizer 0PPM at 3 comp sink. Chlorine santizer shall register 50-200PPm. Bleach added to solution 50PPM.
0.0
23.
3-501.18; Priority; Observed housemade wing sauce holding with a preparation date 8/10/22.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. Item discarded.
.
0.0
33.
3-501.15; Priority Foundation; Observed egg noodles and cut cabbage overfilled inside cold top cooler while cooling. 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. Item placed in walk in for rapid cooling.
0.5
47.
4-501.12; Core; Observed two scored green an white cutting boards above prep sinks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
47.
4-205.10; Core; Observed half and half held in glass door reach-in/drink cooler. Tall cooler is to be used for packaged and bottled products only per manufacturer specifications. Use an NSF approved refrigeration unit for TCS items (milk).
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
4-601.11 (A); Priority Foundation; Chlorine sanitizer concentration in dishwasher was 0 ppm. The approved concentration shall be 50-100 ppm. CDI - PIC primed the dishwasher and run two cycles. Now chlorine sanitizer solution holds above 50ppm.
0.0
43.
3-304.12; Core; Observed scoops' handles in shrimp container (flip top 1) and raw chicken container (WIC) that were touching the products. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - Handles adjusted.
0.5
47.
4-501.12; Core; One of the cutting boards has multiple deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface the cutting board.
0.5
47.
4-205.10; Core; Milk and open drink bottle are being held in glass door reach-in/drink cooler. Tall cooler is to be used for packaged and bottled products only per manufacturer specifications. Use an NSF approved refrigeration unit for TCS items (milk).
0.0
54.
5-501.113; Core; Observed open lids on the dumpsters outside. Receptacles shall be covered with tight-fitting lids or doors if kept outside the food establishment. Close the lids.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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; Establishment does not have a written procedure or a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
23.
3-501.17; Priority Foundation; Observed couple items (scallops, chicken) in the reach-in cooler that were not date marked and held for more than 24 hours. TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. TCS shall be stored no more then 7 days. CDI by educating PIC and date marking (foods prepped yesterday).
1.5
47.
4-501.12; Core; One of the cutting boards starts to deteriorate (deep cuts). Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface the cutting board.
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 No PIC signature due to COVID-19 precautions.
