3-501.16 (A)(2) and (B); Priority; [Repeat] Wet batter dip used for raw chicken was holding at 73F on table top (chicken pieces observed inside). Cooked onions, roasted broccoli, and zucchini were observed holding between 43-45F in the flip top cooler...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or approved time as a public health control (TPHC) can be used...CDI by voluntarily discarding batter dip and moving other food items to the walk-in cooler to cool properly. TPHC was discussed as an option for the wet batter dip.
1.5
28.
7-207.11; Priority; Cough syrup was observed being stored on the shelf with other food items. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
37.
3-302.12; Core; [Repeat] Many bottles/containers of sauces, etc. and some dry foods were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Food labels must be at least in English and any other language, if desired.
1.0
38.
6-501.112; Core; Sticky traps observed on the shelves above prep surfaces filled with dead roaches and flies. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Remove these pest control devices more frequently.
1.0
38.
6-202.15; Core; [Repeat] Observed light under closed rear entrance door to kitchen due to a space between door bottom and floor/threshold...Outer openings shall be protected against entry of insects and rodents by closing/sealing holes, spaces or gaps along floors/doors...Use weather stripping to seal open space between rear door bottom and floor.
0.0
47.
4-501.11; Core; [Repeat] Lowboy cooler inner door lining is missing. Food service equipment shall be maintained in good repair. Equipment components such as doors, seals and hinges shall be kept in tact and tight...Replace items above with similar approved equipment.
0.5
54.
5-501.114; Core; [Repeat] Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
2-301.14; Priority - Observed worker rinse soiled items at dishwashing spray rinse arm and then proceed to touch clean utensils/containers without washing hands in between. Also, one worker cracked raw shell eggs into pan and then handled clean utensils without washing hands in between...After contaminating hands in any way, they shall be washed before handling clean equipment/utensils, putting on gloves, etc...CDI by having workers wash hands.
2.0
21.
3-501.16(A)(1); Priority - Many small covered metal bowls with rice were stored in rice cooker at 121-132F (using temperature control)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above OR approved time as a public health control (TPHC) can be used...CDI by voluntarily discarding rice and explaining and providing TPHC form to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Raw chicken batter was at 70F on table top (raw chicken dipped directly into batter)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or approved time as a public health control (TPHC) can be used...CDI by refrigerating batter.
0.0
37.
3-302.12; Core - A few bottles/containers of sauces, etc. and one dry food were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Food labels must be at least in English and any other language, if desired.
0.0
38.
6-202.15; Core - Self-closing door on back entrance door was not hooked up...Outer openings shall be protected against entry of insects and rodents by solid, self-closing and tight-fitting doors...Hook up door self-closer so it is self-closing.
0.0
38.
6-202.15; Core - Observed light under closed rear entrance door to kitchen due to a space between door bottom and floor/threshold...Outer openings shall be protected against entry of insects and rodents by closing/sealing holes, spaces or gaps along floors/doors...Use weather stripping to seal open space between rear door bottom and floor.
0.0
40.
2-303.11; Core - At least one food worker had several bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food employees to remove jewelry as stated above.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter/table tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers and beverage glasses were stacked while wet. One clean covered food processor had water inside. Some clean long handled utensils were stored in containers with food contact surfaces up (exposed). Some large clean pots and bowls were stored with food contact sides up...Clean utensils and equipment shall be stored to prevent contamination from splash, dust, etc. They shall be stored in self-draining position that allows air drying...Store utensils in containers with handles up (presented to user), invert clean pots/bowls. Separate stacked wet containers/glasses and completely air dry before stacking. Uncover wet equipment and invert to self-drain.
0.5
47.
4-501.11; Core - Some wire and solid metal shelves were peeling/rusty. Walk-in cooler door gasket was torn...Food service equipment shall be maintained in good repair. Equipment components such as doors, seals and hinges shall be kept in tact and tight...Replace items above with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - A few utensils, container lids were damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - When ice bin lid below soda dispensing station is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
54.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.5
55.
6-501.11; Core - Observed holes in kitchen and men's bathroom walls (including holes around plumbing pipes, etc.). Some caulk between sinks and walls was cracked, and caulk was peeling under vent hood. Right walk-in cooler door threshold had an open crack/space. Cash register area handsink's hot water was working but had been turned off because water could not be turned off at faucet knob...Physical facilities shall be kept in good repair...Seal wall/threshold holes/cracks, and replace caulk where needed, and repair front handsink plumbing problem.
0.5
55.
6-501.12; Core - Vent hood exterior slatted grates and back kitchen wall grate were soiled or with grease build-up. Several kitchen ceiling panels, one light shield, sides of men's bathroom door, and bathroom ceiling vent covers were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-303.11; Core - Lighting in both men's bathroom toilet stalls was very dim when stall doors were closed (no light was available above stalls)...At least 20 foot-candles of light shall be provided at 30 inches above floor in bathrooms...Increase lighting intensity in men's bathroom toilet stalls.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Ice machine water supply line had no double check valve but PIC had backflow preventer available on site--it just wasn't installed. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. Install required double check valve on ice machine water supply line.
2-401.11; Core - One covered employee beverage was stored on shelf above dry foods....Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment and utensils cannot result...CDI by properly storing employee beverage.
0.0
22.
3-501.16 (A)(2) and (B); Priority - A few small ramekins of containers of kimchi were 43-44F in make line top...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating kimchi. NOTE: In refrigerated make line tops, do not overfill food containers above container chill lines to ensure foods stay at 41F or less.
0.0
28.
7-201.11; Priority - Two bottles of sanitizer were hanging on wire shelving above/near dry foods, condiments packets and clean equipment/utensils...Cleaners and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing sanitizer bottles.
1.0
33.
3-501.15; Priority Foundation - Covered 4 to 6 inch containers of cooling onions, zucchini and bean sprouts were in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, rapid cooling equipment (freezer, ice-water paddles, etc.), adding ice as ingredient, and or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Many bottles/containers of sauces, etc. and some dry foods were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Food labels must be at least in English and any other language, if desired.
1.0
38.
6-202.15; Core - Observed light under closed rear entrance door to kitchen due to a space between door bottom and floor/threshold...Outer openings shall be protected against entry of insects and rodents by closing/sealing holes, spaces or gaps along floors/doors...Use weather stripping to seal open space between rear door bottom and floor.
0.0
41.
3-304.14; Core - A few moist wiping cloths were on counter/table tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.0
42.
3-302.15; Core - Observed workers cutting raw broccoli directly out of original storage box and peeling raw carrots directly out of their storage bags (no washing in between)...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients or cooked...Raw fruits and vegetables (taken out of their original storage containers) shall be thoroughly washed in water BEFORE cutting or peeling.
0.5
43.
3-304.12; Core - Rice scoop and small bowl were stored in 67F water...During pauses in operation, dispensing utensils shall be stored on dry, clean surface (and washed, rinsed and sanitized every 4 hours if dispensing TCS* foods) OR in food with handles extending out of food OR in hot water at 135F or above...CDI by washing scoop and bowl.
0.5
44.
4-903.11(A), (B) and (D); Core - Observed many clean long handled utensils stored in containers with food contact surfaces up (exposed). Also, some large clean pots were stored with food contact sides up. Soiled ends of fly swatters were touching clean surfaces of large clean empty food containers...Clean utensils and equipment shall be stored to prevent contamination from splash, dust, etc...Store utensils in containers with handles up (presented to user), invert clean pots, and do not store fly swatters near clean equipment/utensils.
0.5
47.
4-501.11; Core - Some wire shelves and wire push cart were rusty...Food service equipment shall be maintained in good repair...Replace items above with similar approved equipment.
0.5
47.
4-205.10; Core - When ice bin lid below soda dispensing station is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
55.
6-501.11; Core - Observed holes in kitchen and men's bathroom walls (including holes around plumbing pipes, etc.). Some caulk between sinks and walls was cracked, and caulk was peeling inside/under vent hood...Physical facilities shall be kept in good repair...Seal wall holes and replace caulk where needed.
0.5
55.
6-501.12; Core - Vent hood exterior slatted grates and back kitchen wall grates were soiled or with grease build-up. Some ceiling light shields and sides of bathroom dors were soiled...,Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.114; Core - Some unused equipment was inside facility...Items unnecessary to establishment's operation such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment from facility.
0.0
56.
6-303.11; Core - Lighting in both men's bathroom toilet stalls was very dim when stall doors were closed (no light was available above stalls)...At least 20 foot-candles of light shall be provided at 30 inches above floor in bathrooms...Increase lighting intensity in men's bathroom toilet stalls.
2-401.11; Core - Several employees' covered water bottles (half full) were on food prep tables/counters and above food on shelves...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment and utensils cannot result...CDI by properly storing employees' beverages.
0.5
16.
4-601.11 (A); Priority Foundation - Some small utensils (peelers, etc.) were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
23.
3-501.17; Priority Foundation - Cut lettuce (from yesterday) had no date on it in reach-in refrigerator, and a few containers of ready-to-eat (RTE) TCS* foods on make line top had no dates on them...RTE TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both dates). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods. REMEMBER: Day #1 is the date of preparation.
0.0
37.
3-302.12; Core - Many bottles/containers of sauces, etc. and some dry foods were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
40.
2-402.11; Core - One food worker was not wearing a hair restraint...Food employees shall wear hair restraints such as hats, hair coverings or nets that covers body hair to keep their hair from contaminating exposed food, clean equipment and utensils...Instruct worker to wear required hair restraint.
0.0
41.
3-304.14; Core - Many moist wiping cloths were on counter/table tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
43.
3-304.12; Core - Rice scoops were stored in 79F water...During pauses in operation, utensils shall be stored on dry, clean surface (and washed, rinsed and sanitized every 4 hours if dispensing TCS* foods) OR in food with handles extending out of food OR in hot water at 135F or above...Store rice scoops as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Observed many clean long handled utensils stored in buckets with food contact surfaces up (exposed). Also, clean pans were on rack to immediate right of soiled spray rinse area at dish machine...Clean utensils and equipment shall be stored to prevent contamination from splash, dust, etc...Store utensils in containers with handles up, and move clean pans from spray rinse area.
0.5
47.
4-101.19; Core - Some cardboard was on shelf in walk-in cooler...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from shelf. Consider using nonabsorbent trays or vinyl liners to line shelves if needed.
0.5
47.
4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
55.
6-501.11; Core - Observed holes in kitchen and men's bathroom walls. Some caulk between sinks and walls was cracked, and caulk was peeling under vent hood. Cold water was not available at front wait station handsink...Physical facilities shall be kept in good repair...Seal wall holes and replace caulk where needed. Provide cold running water under pressure at handsink.
0.5
55.
6-501.12; Core - Vent hood exterior slatted grates, switch and ceiling light shields were soiled and/or with grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.114; Core - Observed some unused equipment/utensils inside facility and items in exterior mop sink can/can wash basin...Items unnecessary to establishment's operation such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment and other items. NOTE: Exterior mop sink/can wash must be available at all times for obtaining mop water and to dispose of mop waste water. DO NOT pour waste water on ground outside.
0.0
56.
6-303.11; Core - Lighting in both men's bathroom toilet stalls was very dim when stall doors were closed (no light was available above stalls)...At least 20 foot-candles of light shall be provided at 30 inches above floor in bathrooms...Increase lighting intensity in men's bathroom toilet stalls.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Remember that food workers must wash hands upon entering kitchen to start work, after removing gloves, after returning to kitchen from using the bathroom, after handling soiled utensils, after handling raw meat, etc. After washing hands for 10 to 15 seconds at approved handsinks, use paper towel to turn off faucet knobs.
6-301.11; Priority Foundation; The handwashing sink in the back of the kitchen had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
1.0
10.
6-301.12; Priority Foundation; The handwashing sink in the back of the kitchen had no towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air drying device. CDI: Towels provided.
0.0
21.
3-501.16(A)(1) ; Priority; A few steel bowls of portioned rice were plastic wrapped and sitting in a rice warmer but measured 109-111F. PIC said the rice was taken from the other pot and portioned for lunch at 1130...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F...CDI: Bowls were placed on time and discarded if not sold after the facility closes for lunch at 1430.
0.0
28.
7-204.11 ; Priority; A spray bottle of liquid chlorine that was labeled as sanitizer and said to be used on the prep tables measured over 200 ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Solution was diluted.
1.0
38.
6-501.111; Core; A couple of live pests were found in the unused ice machine that was slightly soiled with residue inside. One was seen near the plumbing below the nearby sink and on the handwashing sink in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Facility uses a commercial sprayer and has routine pest control. Eliminate any harborage conditions.
1.0
47.
4-501.11; Core; A steel rack in the protein walk-in cooler is beginning to rust. The lower shelf of a prep table holding containers of dry goods and cutting boards is rusted. Equipment and components shall be maintained intact and in good repair/condition. Replace any rusted equipment.
0.0
49.
4-601.11(B) and (C); Core; Shelves in the walk-in coolers are lightly soiled with food residue buildup. 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 or debris.
2-102.12 (A); Core; No one on-site during the inspection is a Certified Food Protection Manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.11; Priority Foundation; The handwashing sink in the back of the kitchen had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
1.0
10.
6-301.12; Priority Foundation; The handwashing sink in the back of the kitchen had no towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air drying device. CDI: Towels provided.
0.0
10.
6-301.14; Core; There was no handwashing sign available at the sink in the kitchen front. A sign was provided.
0.0
38.
6-501.111; Core; A few small pests were seen behind the faucet of the sink in the kitchen and one was seen in the unused ice machine in the server aisle. PIC said the place is professionally serviced monthly and periodically by the staff at random intervals. PIC said that the problem stems from the building and other tenants. The premises shall be maintained free of insects, rodents, and other pests. Continue treatment.
0.0
41.
3-304.14; Core; Multiple wet wiping cloths were stored on the hot line out of sanitizer. 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). CDI: Cloths were placed into sanitizer buckets.
0.5
43.
3-304.12; Core; A rice scoop and bowl were stored in room temp water next to the rice warmer. During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. CDI: Utensil removed and washed.
0.5
45.
4-903.11(A) and (C); Core; A couple of stacks of foil lined plastic trays were stored with the food-contact surfaces facing up on the hot line. Single-service/use articles shall be stored by using means that afford protection from contamination until used.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-102.12 (A); Core; No one on-site during the inspection is a Certified Food Protection Manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.11; Priority Foundation; The handwashing sink in the back of the kitchen had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
0.0
21.
3-501.16(A)(1) ; Priority; A container of rice cooked & held the previous night measured around 92F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Rice was discarded. Check this machine more often.
1.5
37.
3-302.12; Core; Squeeze bottles of salt, oil, vinegar and other items on the hot line were not labeled. Containers of foods that are not immediately recognizable shall labeled with the common name of the food.
1.0
43.
3-304.12; Core; Utensils were being held in 96F water next to the rice warmer and prep cooler. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. CDI: Utensils had not been used so the water was dumped.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-102.12 (A); Core; No one on-site during the inspection is a Certified Food Protection Manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; PIC was not able to provide a vomit/diarrhea cleanup plan. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI: The plan provided by the State was printed and given to the PIC.
0.5
37.
3-302.12; Core; Bottles of salt, oil, and vinegar on the hot line were not labeled. Containers of foods that are not immediately recognizable shall labeled with the common name of the food.
0.0
38.
6-501.111; Core; A few live pests were seen on top of the mechanical warewashing machine and a dead pest was seen in the paper towel dispenser of the server station. The premises shall be maintained free of insects, rodents, and other pests. Owner said pest control was performed last month but the company providing the service has been recently switched.
0.0
45.
4-903.11(A) and (C); Core; The shelves holding single-service articles above and beside the hot line are collecting a light layer of dust and debris. Boxes of single-service articles are being stored on the ground in the unfinished storage shed outside. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Wipe down these shelves and lift all boxes of SS articles at least 6 inches off of the ground.
0.5
47.
4-501.11; Core; The lower shelf of the prep table in the back is rusted and holding containers of food ingredients. A couple of the shelves in the protein walk-in cooler are beginning to rust. Equipment shall be maintained in good repair and condition. Replace these shelves or line them with easily cleanable, nonabsorbent barriers.
0.5
49.
4-601.11(B) and (C); Core; Shelves in the walk-in coolers are soiled with food residue buildup. 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 or debris.
0.5
55.
6-501.11; Core; The handwashing sink in the prep area is detached from the wall (but still functional). Physical facilities shall be maintained in good repair. Reattach this sink to the wall.
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 Report e-mailed to PIC. Allergen poster given to PIC. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-201.11 (A), (B), (C), and (E); Priority; Facility has an older Form 1-B that doesn't include nontyphoidal salmonella. If diagnosed with Norovrus, Hepatitis A, Shigella spp., Shiga toxin-producing E. Coli, or salmonella (Typhi or nontyphoidal) by a health practitioner, an employee shall report this to the PIC. CDI: Updated employee health policy sent. No points due to the new update in the food code.
0.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
21.
3-501.16(A)(1) ; Priority; A small amount of rice in a warmer measured between 119-141F. PIC said unit was unplugged the previous night and plugged back in this morning. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Store was not yet open and new rice was already being cooked. Old rice discarded.
0.0
47.
4-501.11; Core; A couple of shelves in the protein walk-in cooler are beginning to rust. A rolling cart holding dishes has shelves that are rusted. Equipment shall be maintained in good repair and condition. Some of the old shelving has been replaced.
0.5
49.
4-601.11(B) and (C); Core; Shelving in the protein walk-in cooler is soiled with buildup. The wall of this cooler is soiled with a black debris. 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 or 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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Report e-mailed to and printed out for PIC Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 No PIC signature due to DHD malfunctioning
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
*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. Michael Robinson (919)239-3334
*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. Michael Robinson (919)239-3334
*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.
*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.
*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.
DISCUSSION ABOUT KIMCHI PREPARATION: Once cut napa cabbage and vegetables have been washed and salt added, cut cabbage must be placed in walk-in cooler immediately. It cannot be kept at room temperature for several hours to "ferment." If you desire to keep cut cabbage at room temperature for the fermentation process, a variance from the rules must first be obtained from the State of North Carolina. Contact Lucy Schrum at 919-868-2565 for more information about the variance process.
Quaternary ammonium sanitizer tablets are on dish machine, and facility has automatic quat sanitizer dispenser at dish sink, but they do not have quat test strips. PIC says they use only chlorine to sanitize. Recommend having quat test strips on hand in case quat is used.
Package of non-antibacterial skin cleaning wipes are given to customers to clean hands after eating. Bulk package of cleaning wipes may be contaminated by customers. Recommend individually-packaged wipes.
Cut cabbage and other leafy greens are potentially hazardous foods and must be temperature-controlled at 45F or less (41F best practice; required in 2019).
