3-501.16 (A)(2) and (B); Priority; TCS foods inside flip-top cooler holding above 41F (see above chart). TCS foods shall be maintained cold at 41F or below. CDI: PIC added more coolant to flip-top cooler and temperature is falling. PIC will monitor unit in case repairs are needed.
1.5
49.
4-601.11(B) and (C); Core; Grease build-up on hood vent system. Please have hood vents cleaned.
2-401.11; Core; Employee drinks stored on prep tables. Employees shall eat, drink only in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The drinks were moved away from the above areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings are 51F in the prep area. Keep all TCS food at or below 41F when held cold. The above chicken wings were placed in the walk-in cooler.
0.0
23.
3-501.17; Priority Foundation; No date mark for eggrolls that are held for more than 24 hours in the upright refrigerator. No date mark for shrimp and cooked chicken that is held for more than 24 hours in the walk-in cooler. TCS food that is held for more than 24 hours shall be date marked for up to 7 days then discarded when held at 41F or below. Once REHS spoke to PIC the above items were date marked.
3-501.16 (A)(2) and (B); Priority; Fried chicken in the prep area is 62F. Keep all TCS food at or below 41F when held cold. The fried chicken was voluntarily discarded.
1.5
35.
3-501.13 ; Priority Foundation; Thawing chicken wings and pork in the prep area. Thaw chicken and pork under cool running water or in refrigeration units. The chicken and pork was placed in the walk-in cooler.
0.5
40.
2-402.11; Core; Food service employees are handling food without hair restraints. Food employees shall wear hair restraints such as hats, visors or hair nets. This is a repeat violation.
2-501.11; Priority Foundation; No vomiting or diarrheal clean up event written procedures available. Provide written procedures for vomiting or diarrheal clean up event for employees to follow. REHS emailed a copy of the procedures to the PIC.
0.5
6.
2-401.11; Core; Employee drinks stored on prep table. Employees shall eat, drink only in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result.
0.5
18.
3-401.11; Priority; Raw chicken was cooked to 148F. Cook raw chicken to 165F. The chicken was cooked to 167F once REHS spoke to PIC.
1.5
33.
3-501.15; Priority Foundation; Noodles are cooling in the prep area and are 83F. Cool food rapidly in the walk-in cooler or walk-in freezer once the food reaches 135F. The noodles were put in the walk-in cooler.
0.5
35.
3-501.13 ; Priority Foundation; Pork is thawing on the prep table. Thaw TCS food under cool running water, in a refrigerator or in a microwave oven then immediately cook the food. The pork was placed in the walk-in cooler once REHS spoke to PIC.
0.5
39.
3-305.11; Core; Several containers of uncovered food in the walk-in cooler. Food shall ve protected from contamination by storing food so it is not exposed to splash, dust or other contamination. Food was covered once REHS spoke to PIC.
1.0
40.
2-402.11; Core; Food service employees are not wearing hair restraints. Food employees shall wear hair restraints such as hats, visors or hair nets. Employees wore hats once REHS spoke to PIC.
0.0
41.
3-304.14; Core; Wiping cloths are stored in sanitizer that is less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(50-200ppm of chlorine). Sanitizer was remixed to the correct concentration.
3-305.11; Core; Single service food container of rice stored on top of rice in cooker. Food shall be protected from all sources of contamination.
1.0
43.
3-304.12; Core; Bowl used as scoop on make line. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Food debris on walk in cooler shelves. Non-food contact services shall be clean to sight and touch.
5-205.11; Priority Foundation; Handwashing Sink has several empty cardboard boxes on the floor in front of it. Handwashing sink shall be accessible with nothing blocking it's use. Boxes were moved.
0.0
15.
3-304.11; Priority; Plastic Scoop that is stored inside the corn starch is heavily soiled with black build-up inside the scoop handle that is stored in the white corn starch. Scoop shall be cleaned regularly and maintained clean so that the corn starch only contacts a clean scoop. Large Dry Food Bins are soiled also. Soiled Scoop was removed and taken to the ware washing sink for cleaning. Owner agrees to clean the soiled dry food bins.
1.5
General Comments
We identified some allergens and had a light discussion. Present management should be knowledgeable of presence of allergens. Shrimp, peanuts, peanut butter, soy present in sauce, wheat present in sauce, egg were identified today.
2-401.11; Core; Employee partially consumed water bottle / beverage is stored inside the pan of carrots in the top of the make-line refrigerator. Keep employee items and food served to customers separate. Do not store things inside pans of food. Keep carrots and food protected from contamination.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Raw Chicken Wings 43F in the bottom of the upright True Refrigerator. Use your thermometer to monitor food temperature. Maintain at 41F and colder. Adjustment was made to a colder setting.
0.0
33.
3-501.15; Priority Foundation; Spaghetti 72 degrees F is stored in a pan 8 inches deep. The spaghetti is piled too high, to cool effectively. Noodles shall cool from 135F to 70F in two hours or less -and- from 70F to 41F in four more hours or less. Noodles were transferred to a shallow metal pan so that they can be spread out. Consider purchasing metal pans with a two or four inch for cooling the spaghetti.
0.5
53.
6-302.11; Priority Foundation; No toilet Tissue is available in the toilet room. Keep toilet paper available at the toilet. Tissue supplied upon request
2-501.11; Priority Foundation; New Rule requires written procedures for clean-up of vomit and diarrheal events. see email for supporting documents. There are also clean-up kits with assembled supplies that may be beneficial, but only the procedures are required. You may print the procedures I emailed to meet this requirement.
0.0
6.
2-401.11; Core; Employee partially consumed Gatorade beverage is stored inside the peppers in the top of the make-line refrigerator. Personal items shall not be stored in contact with food. Do not store Gatorade in the pan of peppers that will be served to customers. Consumption and storage of beverages by workers shall not pose a contamination risk to food served to customers. Beverage was removed. Peppers were washed.
1.0
49.
4-601.11(B) and (C); Core; Fan covers inside the walk-in cooler have unclean build-up. Ticket holder above the make-line refrigerator has debris accumulated along the top. Front counter has a tacky, unclean feel. Cleaning is needed.
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
2-501.11; Priority Foundation; New Rule requires written procedures for clean-up of vomit and diarrheal events. see email for supporting documents
0.0
6.
2-401.11; Core; Employee beverage (water bottle) and bowls of food are stored on the same table where onion is being cut for customers. A separate table or shelf are needed for employee food. Separate employee food and eating from surfaces used to prepare food for customers.
0.5
16.
4-601.11 (A); Priority Foundation; Small stored cutting board is not clean with greasy edges, dark surfaces and food residual. Stacked and stored grey plastic bins (above the fish sink) are not clean with black growth visible when containers are separated. Thoroughly clean and sanitize food containers and utensils. When containers & cutting board can no longer be effectively cleaned, discard them. Containers were taken to the ware washing sink for cleaning and cutting board was discarded during today's inspection.
1.5
20.
3-501.14; Priority; Noodles 74F and Cooked Chicken 88F stored inside the walk-in cooler in deep containers that were cooked this morning. Cool food from 135F to 70F in 2 hours or less -and- from 70F to 41F in 4 hours or less. Shallow Layers are needed for cooling food inside the walk-in cooler. Use your Thermometer to check food temperature. Food was transferred to shallow metal pans today upon request and returned to the walk-in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw Chicken Wings 47 degrees F and Raw Beef 43 degrees F stored in the bottom of the Upright True Single Door Refrigerator near the fryer. Refrigerator is working well so the problem is likely that chicken and beef are being left out of the refrigerator and stored on the edge of the fryer for extended periods of time. Return food quickly to be stored inside the refrigerator. Monitor food temperature and maintain at 41F and colder. CDI-Discussed with owners and currently stored inside the refrigerator.
0.0
33.
3-501.15; Priority Foundation; Large deep bowl of cooked Noodles 74F and deep container of cooked chicken 88F. Deep containers of food do not cool fast enough. Use Shallow Layers of food spread out on metal pans. Remove solid metal shelf covers inside the walk-in cooler on upper shelves to increase air flow. Use your thermometer to verify food has cooled to 70 degrees F within 2 hours and then to 41F in no more than 4 hours. Food may also be stored inside the walk-in freezer to cool it quicker. Sign is posted outside the walk-in cooler with picture of shallow pans as a reminder. Owner moved to the chicken and noodles to shallow metal pans upon request today.
0.5
49.
4-601.11(B) and (C); Core; Shelf under table, refrigerator door handles and low portion of the refrigerator have unclean build-up. Maintain equipment clean.
