3-302.11; Priority; Observed repackaged raw chicken stored above repackaged raw beef in reach-in freezer and containers of raw chicken stored above raw beef in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection. Repeat violation; full points will be taken next time.
1.5
16.
4-602.11; Core; Observed black residue build-up inside front ice bin of soda machine and inside ice machine in kitchen. In enclosed components of equipment such as ice machines must be at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency ice machine and ice bin interiors.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few bus tubs and metal pans stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish washing area.
0.0
21.
3-501.16(A)(1) ; Priority; Observed a few pieces of cooked chicken in fryer basket with temperature 119-124F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Chicken was reheated during inspection
1.5
28.
7-102.11; Priority Foundation; Observed chemical spray bottle containing red liquid underneath three compartment sink not labeled. 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. CDI-Spray bottle was labeled during inspection.
0.0
41.
3-304.14; Core; Observed a few damp wiping cloths stored on cookline in kitchen. Wet wiping cloths shall be stored in approved sanitizer in between uses. CDI-Damp wiping cloths were placed in sanitizer bucket during inspection.
0.0
43.
3-304.12; Core; Observed utensil used for Boba tea stored in container of room temperature standing water in front area. During pauses in food preparation or dispensing, dispensing utensils shall be stored in in a clean, protected location or in a clean container of water maintained at least 135F. Store utensil as stated above. Repeat violation; full points will be taken next time
0.5
45.
4-904.11; Core; Observed plastic forks and spoon stored in directions with mouth portion touching handle portion of utensils. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. CDI-by educating and rearranging during inspection
3-302.11; Priority; Observed raw beef stored above sauces in bottom prep cooler and raw chicken stored above sauces in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed a container of cooked yellow noodles in walk-in cooler not dated. Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. CDI by placing known date on food
0.0
33.
3-501.15; Observed cooked rice cooling on prep table with temperature of 129-135F. Cooling shall be accomplished by using one or more of the following methods such as using rapid cooling equipment(walk-in cooler/freezer), place in ice-water bath, or other effective method. CDI-Cooked rice was moved to walk-in cooler.
0.5
39.
3-305.11; Core; Observed container of white noodles stored on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Food was moved to shelf.
1.0
43.
3-304.12; Core; Observed utensil stored in containers of standing water at room temperature next to front prep unit. During pauses in food preparation or dispensing, dispensing utensils shall be stored in in a clean, protected location or in a clean container of water maintained at least 135F. Store utensils as stated above.
0.5
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Food equipment must be maintained in a state of good condition and repair. Replace rusty shelving. Repeat violation; full points taken
1.0
55.
6-501.12; Core; Observed dusty ceiling vents and ceilings throughout kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
3-302.11; Priority; Observed repackaged raw beef stored above shrimp in reach-in freezer. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. CDI-by educating and rearranging foods
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed bean sprouts in small containers stored on top of covered food in flip top with temperature above 41F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Bean sprouts were moved to bottom cooler of prep unit.
0.0
33.
3-501.15; Priority Foundation; Observed cooked chicken on prep rack in kitchen cooling with temperatures 76-79F. Cooling shall be accomplished by using one or more of the following methods such as using rapid cooling equipment(walk-in cooler/freezer), place in ice-water bath, or other effective method. CDI-Cooked chicken was moved to walk-in cooler.
0.5
37.
3-302.12; Core; Observed a few containers and bottles of sauces in kitchen not labeled. Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the Food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label containers and sauce bottles
1.0
39.
3-305.11; Core; Observed a container of white noodles stored directly on the floor next to flip top unit. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Container was moved during inspection.
0.0
41.
3-304.14; Core; Observed some wet wiping cloths stored on countertop in front and back kitchen area. Wet wiping cloths shall be stored in approved sanitizer in between uses. Store wet cloths in sanitizer when not in use.
0.5
43.
3-304.12; Core; Observed utensils used for Boba tea stored in containers of room temperature standing water in front area. During pauses in food preparation or dispensing, dispensing utensils shall be stored in in a clean, protected location or in a clean container of water maintained at least 135F. CDI-Water was discarded during inspection
0.5
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Food equipment must be maintained in a state of good condition and repair. Replace rusty shelving.
3-501.16(A)(1) ; Priority; Observed cooked chicken sitting in fryer baskets with temperature of 78-71F. TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-By re-frying chicken.
1.5
23.
3-501.17; Priority Foundation; Observed crab rangoons and cooked chicken in reach-in freezer prepped/cooked over the weekend then froze were not dated. Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (including those foods that are prepared/cooked and cooled). Foods prepared on site and then frozen must have freeze and thaw dates...CDI by placing dates on foods.
1.5
28.
7-102.11; Priority Foundation; Observed two bulk containers used as sanitizer buckets not labeled. 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. CDI-Containers were labeled during inspection.
0.0
33.
3-501.15; Priority Foundation; Observed container of cooked chicken sitting on top of microwave that appeared to be cooling. Cooling shall be accomplished by using one or more of the following methods such as using rapid cooling equipment(walk-in cooler/freezer), place in ice-water bath, or other effective method. CDI-Cooked chicken was moved to walk-in cooler.
0.5
37.
3-302.12; Core; Observed a few containers and bottles of sauces in kitchen not labeled. Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the Food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI-Sauce containers and bottles were labeled during inspection.
0.0
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Food equipment must be maintained in a state of good condition and repair. Replace rusty shelving.
0.5
56.
6-403.11; Core; Observed employee foods and beverage such as cherries, yogurt and water bottles stored with restaurant food and on prep table. Areas designated for employees to eat and drink shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. Provide a designated area for employee food and drinks.
NOTE: Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf for storage of employee food/beverage.
3-305.11; Core; Observed bulk containers of sauces stored directly on the floor in kitchen in front of handwashing sink and containers of sauce stored on the floor in walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash and at least 6 inches above the floor. CDI-Items were moved to shelf during inspection.
1.0
43.
3-304.12; Core; Observed utensil used for Boba tea stored in a container of standing water. Observed scoop handles touching dry foods in storage containers. During pauses in food preparation or dispensing, food dispensing utensils shall be stored with their handles above the top of the food within container. Dispensing utensils shall be stored in a clean, protected location or in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency. CDI- by removing scoops and water was discarded.
0.0
44.
4-901.11; Core; Observed a few clear containers stored as clean stacked while wet. Clean utensils shall be stored inverted and in self-draining position that allows air drying. Try cross stack (pyramid style) to allow container to completely air dry.
0.5
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler and dry storage. Food equipment must be maintained in a state of good condition and repair. Replace rusty shelving.
0.5
56.
6-403.11; Core; Observed employee water bottles and belongings stored above and next to food in front and back kitchen area. Areas designed for employees to eat, drink, use tobacco and store personal belongings shall be located so that food, equipment, linens and single service and single use articles are protected from contamination. CDI-by moving water bottles and belongings to separate 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
2-201.11 (A), (B), (C), and (E); Priority; Manager did not have updated employee health policy that included Non-Typhoidal Salmonella. The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Adoption of 2017 Food Code has included the addition of Non-Typhoidal Salmonella to employee health policy as a reportable diagnosis. No points and manager has been emailed updated employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility did not have a written procedure for vomit and diarrheal event. Food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Adoption of 2017 Food Code has included all food establishment must have written procedure for vomit and diarrheal clean up. No point deducted and manager has been emailed guidance and sample procedure.
0.0
10.
5-205.11; Priority Foundation; Observed bowl and silver scrub pad inside handwashing sink near ice machine. Handwashing sink may not be used for purposes other than handwashing. CDI-Items were removed during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed container of cooked chicken prepared the previous day with temperature of 58-65F. TCS(Time/Temperature Control for Safety) food must be kept at 41F or below. CDI-Manager voluntary discarded item.
1.5
33.
3-501.15; Priority Foundation; Observed bulk container of cooked chicken and cooked brown rice cooling on prep table at 120 and 131F.TCS(Time/Temperature Control for Safety) food must be cooled using rapid cooling equipment (walk-in cooler/freezer), shallow pans, separating into smaller portions, ice bath, loosely covered, etc. CDI-Containers of chicken and rice were placed in walk-in cooler to cool.
1.0
39.
3-305.11; Core; Observed bucket of sauce stored directly on the floor in kitchen under handwashing sink. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash and at least 6 inches above the floor.
1.0
41.
3-304.14; Core; Observed a few moist wiping cloths on cookline. Moist or soiled wiping cloths shall be kept on approved clean sanitizer between uses. Keep moist wiping cloths in sanitizer bucket when not in use.
0.5
44.
4-901.11; Core; Observed a few clear containers stored as clean stacked while wet. Clean utensils shall be stored inverted and in self-draining position that allows air drying. Try cross stack (pyramid style) to allow container to completely air dry.
0.5
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler and dry storage. Food equipment must be maintained in a state of good condition and repair.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents and ceilings throughout kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
0.0
General Comments
Inspector:Nikia Lawrence Email:Nikia.Lawrence@wakegov.com Phone:984-233-0358
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Remember to use calibrated thermometer to check final cooking temperatures (chicken must reach 165F or above; beef must reach 145F or above), reheating temperatures (at least 165F for 15 seconds), hot (135F or above) and cold holding temperatures (41F or less) and cooling temperatures (must cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours). Go over these required temperatures with all workers.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit to be made on Friday, November 20, 2020, to evaluate completion of Items #20 and #23 on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions. Follow-Up: 11/20/2020
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
DISCUSSION: For security purposes, keep door to walk-in cooler/storage room locked when it's not being used...After opening cans of food, if there are leftovers, remove food from cans and place in food grade containers--do not leave foods in open cans...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: When food cans are opened, place any leftover food from can into clean and sanitized food grade storage containers. Do not leave food in the open cans...*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...Verification visit to be made on Thursday, 7/18/19, to evaluate completion of Items #19 and 23 on this report. Follow-Up: 07/18/2019
