4-602.11; Priority Foundation; Observed an accumulation of residue build-up along the can opener blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: At any time during the operation when contamination may have occurred. CDI-Person in charge instructed employee to reclean.
0.0
33.
3-501.15; Priority Foundation; Noted chicken filling originally cooling in a insufficient ice bath. Food shall cooled in rapid cooling equipment uncovered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans, large monitored ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC transferred TCS items into reach in freezer.
0.5
35.
3-501.13 ; Priority Foundation. Upon arrival, observed a bowl of raw pork shoulder thawing at room temperature. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw. CDI- Noted food item relocated to walk in cooler.
0.5
37.
3-302.12; Core; Noted label have worn off the squeeze bottles of soy and hot sauce. Except for containers holding 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. Relabel noted squeeze bottles.
0.0
39.
3-305.11; Core; Noted bags of jasmine stored on the floor near the back of the prep area. Keep all food items at least 6 inches off the floor in a clean, dry location.
1.0
41.
3-304.14; Core; Noted Quat sanitizer reading below 200 ppm for the sanitizer buckets throughout the prep kitchen. Maintain Quat sanitizer solution between 200-400 ppm during time of use. CDI- Quat remixed to 200ppm.
0.5
General Comments
Additional resources provided during today inspection.
6-301.12; Priority Foundation; Noted paper towels missing from the front end handwashing sink. Keep all handwashing sinks fully stocked with soaps and paper towels. CDI- Items replaced during inspection.
0.0
15.
3-302.11; Priority; Upon arrival noted, raw beef stored above a container of cooked chicken salad in the walk-in cooler. Ensure raw animal proteins are stored below ready-to-eat food items to avoid the risk of contamination. CDI- Noted items rearranged. CDI- Items rearranged.
1.5
21.
3-501.16(A)(1); Priority; Noted chicken and beef empanadas were temping between 76-89 F in the front end hot hold display case. TCS items must be maintained at 135 F or above for hot holding. CDI- Noted items discarded.
1.5
47.
4-501.11; Core; The utensil storage racks in the back are beginning to show signs of rust. Discussed replacing noted storage racks. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
49.
4-602.13; Core; Noted an accumulation of residue build-up on the storage racks near the 3-comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.14; Priority; Found a zip block bags of cooked rice temping at 62 F in the walk-in cooler. According to food employee the rice was prepared more than 6 hours prior to inspection. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: Onions spread out into tray and proper cooling rate achieved. CDI- Item voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a flat of raw shelled eggs, stored on the prep table surface temping between 67-68 F during time of inspection. Ensure raw eggs are stored at 41 F or below for cold holding. CDI- eggs transferred to cooler.
0.0
28.
7-102.11; Priority Foundation; Observed multiple working spray bottles of sanitizer, degreaser and concentrated bleach not properly labeled throughout the facility. 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- items relabeled during inspection
1.0
33.
3-501.15; Priority Foundation; Noted bags of cooked rice were temping at 62 F during time of inspection. According to Food employee the rice was cooked six (6) hours ago, then immediatly transferred to the tightly closed zip block bags and placed in the walk-in cooler. Discussed spreading rice in the a shallow staineless steel container during the cooling process for to ensure rapid air flow around product and cooling it inside the walk-in cooler. CDI- item voluntarily discarded.
0.0
41.
3-304.14; Core; Noted one of the Quat sanitizer buckets was reading below 200 ppm. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use. quaternary ammonium sanitizer must be maintained between 200-400 ppm. CDI- PIC remixed noted sanitizer during time of inspection.
0.0
47.
4-501.11; Core; The utensil storage racks in the back are beginning to show signs of rust. Discussed replacing noted storage racks.
3-302.11; Upon arrival noted a pack of raw chicken stored directly above a container of chicken cilantro soup in the walk in cooler unit. Noted an unprotected flat of raw shelled eggs stored above condiments and suaces In the reach in freezer unit. Also noted zip block bags of raw beef and and raw chicken stored above bags of french fries and cook shrimp. Ensure raw animal proteins are stored below ready-to-eat food items to avoid the risk of contamination. CDI- Noted items rearranged.
1.5
33.
3-501.15; Observed a small covered container of egg salad cooling in the tall reach in cooler. Also noted a tightly covered container of chicken cilantro soup cooling in the walk in cooler. Discussed cooling TCS items in vented containers. Also discussed cooling items in the walk in cooler or freezer unit prior to transferring them into the reach in cooler unit. CDI- Noted TCS items properly vented. Noted egg salad transferred in to the walk in cooler as well .
0.0
41.
3-304.14; Core; Noted wet wiping cloth stored in 0 ppm Quat sanitizer solution. Ensure wet wiping cloths are submerged in sanitizer solution in between use. Ensure Quat Ammonia sanitizer solution is maintained between 200-400ppm. CDI-sanitizer solution remixed to 200 ppm during time of inspection.
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
3-501.16(A)(1) ; Priority; Noted an overly filled container of rostierrie chicken breast temping between 122-123 for the top layer. Ensure all TCS items are held at 135 F or above for hot hold storage. Also discussed not overfilling steam well container so that TCS foods could be maintained within temperature control of 135 F or above. CDI- top layer reheated and placed in separate container for hot holding.
1.5
23.
3-501.18; Priority; Found squeeze bottle of salsa rojo date marked for 9/6, a squeeze bottle of cevichi squeeze bottle date marked for 6/30 and a container of romaine lettuce date marked for 9/14 in the tall reach in cooler.TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- discarded
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of Quaternary Ammonium missing a label. Ensure all working spray bottles of chemicals are properly labeled. CDI- spray bottle labeled.
0.0
37.
3-302.12; Core; Found a small container of sugar missing a label on the bottom prep shelf. Also noted a container of baking powder mislabeled as "cumin" on spice shelf located above the prep sink. Label all dry food containers that are removed from the original container with the common name of the product. Ensure all working containers are properly labeled.
0.0
49.
4-601.11(B) and (C); Core; Noted some sticky build up along the racks above the 3 compartment sink. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
2-501.11; Priority Foundation; Facility does not have written vomiting or diarrheal clean up procedures. Provide written procedures for employees to follow for diarrheal and vomiting clean up events. REHS emailed manager written procedures.
0.0
10.
5-202.12; Core; The men's hand sink water temperature is 94F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food is between 42F-47F in the upright refrigeration unit. Flan is 42F in the display refrigeration unit. Keep all TCS food at or below 41F when held cold. The above TCS food was moved to the walk-in cooler.
1.5
28.
7-102.11; Priority Foundation; Degreaser and sanitizer are not labeled in spray bottles. Label all working containers of chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The above sanitizer and degreaser were labeled once REHS spoke with the manager.
1.0
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer in a spray bottle is over 400ppm. Sanitizer solution shall be mixed to the manufacturer's tolerance level(between 200-400ppm for quaternary ammonium). The sanitizer was remixed to the proper concentration once REHS spoke with the manager.
0.0
28.
7-201.11; Priority; Propane and charcoal stored next to single service articles and spices. Store poisonous or toxic materials so they can not contaminate food, equipment, utensils, linens and single service articles. The items were moved away from the above areas.
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
*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* 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* 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.
Inspector contact info: Maria Powell 919-675-5603. 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. Follow-Up: 08/28/2017
