2-401.11; Core; Open employee beverage was found being stored above a prep table. Employees may drink from a closed beverage if it is stored in an area where it contamination of food or equipment is not possible.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Potentially hazardous foods on the flip top cooler closest to the grill area were holding above 41F (see temperature chart). Manager states the flip top was being constantly opened and closed during the busy hours where the grill was producing heat. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to be cooled before a 4 hour period elapsed. Full deductions will be taken if this item is repeated again.
1.5
23.
3-501.17; Priority Foundation; Large portion of opened feta cheese was found with no date marking. After being opened or prepared, potentially hazardous ready to eat food items shall be dated to indicate when they must be discarded within a 7 day period. CDI- Feta cheese was date marked.
0.0
28.
7-204.11 ; Priority; Quat sanitizer bucket holding wet wiping cloths was well above 400ppm. Quat sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was diluted during the inspection. PIC is having concentration of sanitizer lowered coming out of the dispenser.
1.0
36.
4-203.11; Priority Foundation; One of two thermometers that employees use is inaccurate by +8C. Food temperature measuring devices shall be accurate +/- 2C. CDI- Employees disposed of thermometer.
0.0
41.
3-304.14; Core; Sanitizer bucket holding wet wiping cloths was found being stored on the floor. Sanitizer buckets holding wet wiping cloths shall be stored elevated above the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Cup lids were found being stored in a container with food residue inside. Equipment and utensils shall be stored in a clean, dry environment where they are protected from potential contamination.
0.5
45.
4-903.11(A) and (C); Core; Single service containers were found being stored on the floor. Single service utensils or equipment shall be stored 6 inches above the floor.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate
1.0
22.
3-501.16 (A)(2) and (B); Priority; While overall improvements have been made, potentially hazardous foods were holding above 41F in the bottom of the reach in cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken above 45F was voluntarily discarded and other food was moved to the top of the cooler where food was holding at 41F or below.
1.5
23.
3-501.18; Priority; Cooked ground beef from 12/11 and rice leaves from 12/12 were still being stored in the kitchen. After being prepared, opened, or cooked, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Food was voluntarily discarded.
1.5
41.
3-304.14; Core; Wet wiping cloths were found being held on preparation tables. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Scoop with no handle was found being stored in a food container. If utensils are stored in food containers, the utensils shall have handles that are clearly above the food in order to prevent potential contamiantion.
0.0
47.
4-501.11; Core; Repeat; Reach in cooler gaskets have large tears and the reach in cooler is not able to hold the majority of food items at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fans have dust accumulation and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
2-301.12; Core; After finishing the handwashing procedure, employee was observed tuning the handwashing sink off with bare hands. After washing hands, employees shall use a barrier (such as paper towels) to turn off the handwashing sink to prevent recontamination of the hands. Employees were educated during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the reach in cooler, several potentially hazardous food items were holding well above 41F. One container of cut tomatoes in the flip top cooler was holding at 46F. Several potentially hazardous foods in the first prep cooler were holding at 41-45F. Potentially hazardous foods being held cold shall remain at 41F or above. CDI- Food above 45F was voluntarily discarded by PIC. PIC has called to have the two coolers repaired by 9/25.
1.5
23.
3-501.17; Priority Foundation; While the majority of food items were date marked today, a container of chicken and beef were found with no date marking. After being cooked or prepared, ready to eat food shall be date marked to indicate when they shall be discarded within a 7 day period. CDI- Food was dated as needed. Deductions will be taken if this item is repeated.
0.0
28.
7-204.11 ; Priority; Quat sanitizer bucket holding wet wiping cloths was well above 400ppm. Quat sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was diluted during the inspection. PIC is having concentration of sanitizer lowered coming out of the dispenser.
1.0
45.
4-903.11(A) and (C); Core; Single service food containers were found being stored on the floor. Equipment and utensils (including single service articles) shall be stored at least 6 inches above the floor to prevent potential contamination.
0.5
47.
4-501.11; Core; Reach in cooler gaskets have large tears and the reach in cooler is not able to hold the majority of food items at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted.
3-305.11; Core; Container of prepped chicken found stored directly on the floor under wire shelving in the walk-in cooler. Stack of bag-in-box syrup stored directly on the floor in the dry storage area. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Keep food elevated off of the floor at least 6 inches.
1.0
47.
4-501.11; Core; Handle to fryer is broken. Equipment shall be maintained in a state of good repair and condition. Repair or replace this handle.
0.0
47.
4-501.12; Core; Cutting boards attached to prep coolers have deep, unclean score marks present. 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. Resurface or replace these cutting boards since they can no longer be cleaned effectively.
0.5
55.
6-501.11; Core; Cove base is detaching from wall near the back dry storage area. Physical facilities shall be maintained in good repair. Re-attach cove base to wall in this area.
0.0
56.
6-501.110; Core; Employee phone found charging on shelving directly above an active prep surface. Employee motorcycle helmet found stored in a box containing single-service items near the mop sink. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate a better area for employee personal items. *Violation noted on the last three routine inspections. Full points assessed today.
3-501.18; Priority; Grape leaves in the bottom portion of the prep cooler observed with a prep date of (11/1). Heat-treated chickpeas with a prep date of (11/1) observed in the 2 door reach-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Grape leaves and chickpeas were voluntarily discarded during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clean plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
1.0
56.
6-501.110; Core; Employee coat hanging on wire shelving that contained single-service items and food. Employee cellphone was being stored on clean dish rack/drying rack. Lockers or a designated area shall be used for employees to store their personal belongings. Designate a better area for employee personal items.
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 **Observed several melted food container lids in establishment. EHS recommends replacing these lids as they are no longer easily cleanable and have the potential to retain bacteria in the melted portions.**
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate
1.0
16.
4-602.11; Core; Ice machine had a little pink residue buildup. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
23.
3-501.18; Priority; In walk-in cooler, big containers of soup and chili (both dated 6/6) were being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- PIC voluntarily discarded items.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clean plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
56.
6-501.110; Core; Purse and cellphone were stored on clean rack, next to clean equipment. Lockers or a designated area shall be used for employees to store their personal belongings. Do not store personal possessions next to clean equipment.
0.5
56.
6-403.11; Core; Employee drink was stored directly above prep table, with exposed food on it. Employees shall eat and drink away from food and clean equipment to prevent contamination. Find a designated area to store employees' drinks.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; Person in Charge does not have Serv-safe certification. 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. Ensure there is a Person in Charge that is a certified food protection manager throughout all hours of operation.
1.0
33.
3-501.15; Priority Foundation; Eggplant in walk-in cooler observed cooling in a covered container. Container of cooked lentils cooling uncovered in a large, deep container. Cooling shall be accomplished by using the following methods: placing the food in shallow pans; separating the food into smaller, thinner portions; using rapid cooling equipment; using chill/ice wands; OR keeping food loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. CDI- Container of eggplant vented and ice wand added to large container of cooked lentils during inspection.
0.5
36.
4-302.12; Priority Foundation; Employees were unable to locate a food thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. VR-EHS will return by April 4, 2022 to verify that facility has obtained a thermometer to assess food temperatures.
0.5
55.
6-501.12; Core; Professional hood cleaning has not been performed since October 2021 (denoted on sticker). Removable vents are clean; however, actual hood system has thick grease accumulation with some areas dripping grease onto floor. Physical facilities shall be cleaned as often as necessary to keep them clean. Contact professional hood cleaners to have hoods cleaned.
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 recipient signature due to COVID-19 precautions. *Food allergen poster given to facility. *EHS will return by April 4, 2022 to verify that facility has a thermometer to assess food temperatures. Follow-Up: 04/04/2022
2-501.11; Priority; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some temperature control for safety (TCS) foods in the top portion of both prep units with an internal temperature above 41F. The lids to these units were left open at the start of inspection and is most likely the cause of higher food temperatures. TCS foods in the bottom portions of these units were within the required temperature. CDI- lids closed to these units to contain the cold air.
1.5
41.
3-304.14; Core; Two wet wiping cloths being stored on prep surfaces. When not in use, wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Ensure wiping cloths are kept in the sanitizing solution when not in-use. CDI- Wiping cloths submerged in sanitizer bucket during inspection.
0.5
47.
4-501.11; Core; Left prep cooler has standing water in the bottom interior. Minor tear on gasket of one prep unit. Equipment shall be maintained in a state of good repair and condition. Food temperatures in this cooler are within range for cold-holding; however, monitor this unit and have it serviced to prevent water from accumulating and creating potential risk of contamination. Replace torn gasket.
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 *Information sent to aladdinsnorthhills@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 01/23/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/28/2019
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Ana Rosete Exp 2/7/20
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. Follow-Up: 12/30/2017
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
