2-103.11 (A) - (P); Priority Foundation; There are no paper towels in the building, and all hand washing sinks are not fully supplied. Proper handwashing is not happening at this facility and is not being observed/managed by the person in charge (PIC). The PIC shall ensure that employees are employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Verification Required: REHS to return tomorrow with educational materials on proper handwashing.
1.0
2.
2-102.12 (A); Core; During inspection, there was not a staff member present who was Serve Safe certified or had obtained an equivalent food protection certificate. 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. CDI: Serve Safe manager returned after inspection. REHS supplied staff with Serve Safe class information.
1.0
10.
5-205.11; Priority Foundation; Handwashing sink is being used to store hardware items (nails, etc.). Use a handwashing sink only for handwashing. CDI: Items removed. Full points taken due to repeat violation.
2.0
10.
6-301.12; Priority Foundation; None of the handwashing sinks in this facility have a supply of paper towels. When asked, staff stated they did not have any paper towels in stock to replace them with. Each handwashing sink shall have a supply of disposable hand towels or a hand drying device. Verification Required: REHS to return tomorrow to ensure that paper towels have been replaced.
0.0
15.
3-302.11; Priority; One container of raw chicken drumsticks/wings being stored over raw beef inside walk-in cooler. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Chicken moved.
1.5
21.
3-501.16(A)(1); Priority; TCS food items on front serving line are holding below 135F (see above chart). Cooked Chicken holding at 72F near the frier and unmonitored, staff were unsure how long the chicken has been there. Maintain hot food above 135F by adding covers, etc -or- hold food on the buffet serving line according to the rule: Time as a Public Health Control which requires labeling and written procedures. CDI: Chicken discarded. Full points taken due to repeat violation. REHS will return tomorrow with TPH guidance documents.
3.0
22.
3-501.16 (A)(2) and (B); Priority; A large container of cubed raw chicken is being stored in the middle of the kitchen area at 78F. Food is not actively in prep. Large pan of Noodles is held with no temperature control on a table in the cooking area. Flat of shell eggs is also held with no temperature control in the kitchen. TCS foods shall be maintained cold at 41F or below. CDI: Chicken moved to walk-in cooler. Time-holding tags added to shell eggs/noodles. REHS to return tomorrow to ensure that food is either under temperature control or under time control.
3.0
43.
3-304.12; Core; To-go containers without handles being used as scoops inside dry storage items. Utensils shall be stored with their handles above the top of the food.
0.0
49.
4-601.11(B) and (C); Core; Significant grease build-up observed on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.
0.0
55.
6-501.12; Core; Floors in need of cleaning under equipment. Physical facilities shall be maintained clean.
0.0
General Comments
REHS to return tomorrow to ensure that paper towels have been replenished and TCS foods are either under temperature control or time control.
Reinspections are conducted within 10 calendar days of the initial request. Please contact Peri Wall at (984) 220-7242 or by email at peri.wall@wake.gov Follow-Up: 08/03/2024
5-205.11; Priority Foundation; Handwashing Sink is used to store buckets and lids. Handwashing sink shall be clear and ready for use. Use a handwashing sink only for handwashing. Items were removed from the handwashing sink today.
1.0
21.
3-501.16(A)(1) ; Priority; Buffet Serving Line added to the front counter: Pepper Chicken & Mushrooms 118F, Orange Chicken 124F. Maintain hot food above 135F by adding covers, etc -or- hold food on the buffet serving line according to the rule: Time as a Public Health Control which requires labeling and written procedures. Discussed today
1.5
22.
3-501.16 (A)(2) and (B); Priority; Large pan of Noodles is held with no temperature control on a table in the cooking area. Flat of shell eggs is also held with no temperature control in the kitchen. Hold noodles and shell eggs in the refrigerator below 41 degrees F -or- hold according to the rule Time as a Public Health Control. Today we added 4 hour time labeling to the noodles and shell eggs to demonstrate how time-holding works.
1.5
24.
3-501.19; Priority Foundation; There is a time-holding chart posted on the wall that is not used (remains from the previous owner). If Time as a Public Health Control is going to used, it needs to be corrected to apply to the food that will held for a maximum of 4 hours. Written procedures that list each food held according to time (chicken & broccoli, orange chicken, pepper chicken, noodles, shell eggs, etc), specify starting temperature (below 41F or above 135F), and disposal methods when 4 hours is reached. Today I wrote 4 hour tags for noodles and shell eggs as an example of how time-holding works. We used employee phones for translating explanations.
0.0
28.
7-201.11; Priority; Open Can of Sterno Ethanol gel chafing fuel is stored on the table in the kitchen. Store chemicals in a separate location, away from food and preparation surfaces. Ethanol was moved.
0.0
33.
3-501.15; Priority Foundation; Two six-inch pans of recently cooked chicken are stored inside the walk-in cooler. Store cooked food so that it will cool quickly. Today the chicken was transferred to shallow metal sheet pans to spread out.
4-601.11 (A); Priority Foundation; Food Preparation Table with steam table and slicer is not clean. Food preparation sink previously used for meat is not clean. After each use, apply detergent and scrub surfaces. Clean sides of tables and under the steam table. After thoroughly cleaning and rinsing, apply sanitizer and allow sanitizer to air-dry on surfaces. Table and sinks were cleaned during today's inspection.
1.5
17.
3-306.14; Priority; Small plastic containers with removable lid and small spoon remain on the tables for use by multiple customers all day. Sauce/hot oil in the containers with fully removable lids cannot be in the possession of more than one customer. Use individual portion cups with covers that are served only once. Any container of hot oil served to one table shall be taken to the ware washing sink after use. (Pourable soy sauce containers can be used by multiple customers.) Owner is considering a sneeze-guard to offer sauces and condiments on the front counter.
0.0
21.
3-501.16(A)(1) ; Priority; Popcorn Chicken 76F held at room temperature near the frier. Chicken shall be maintained hot above 135F, cooled rapidly to 41F -or- held according to the rule: Time as a Public Health Control (with labeling, written procedures and disposal of remaining food at 4 hours). We discussed cooling methods and started developing written procedures for time-holding today.
1.5
47.
4-101.19; Core; Plastic wicker-like baskets that customers are served food with a paper liner are not appropriate for use in restaurants. Baskets served to customers shall be cleaned and sanitized in the ware washing sink after every use and these baskets take a long time to dry. Consider switching baskets with something that is easily cleaned, sanitized and air-dried before reuse.
0.0
56.
6-403.11; Core; Employee food is stored on a top shelf inside the walk-in cooler. Relocate food so employee food on a bottom shelf, separate from food served to customers. discussed today
