3-302.11; Priority; Raw liquid egg stored in a bowl directly on top of cut onions inside flip-top cooler. Raw cubed beef/pork stored over containers of sauces inside reach-in cooler. Raw chicken, fish, and pork stored over bulk containers of sauces inside walk-in cooler. CDI: Items rearranged during inspection.
1.5
33.
3-501.15; Priority Foundation; Cooked noodles cooling inside the walk-in cooler and inside flip-top cooler in large, dense portions that do not facilitate heat transfer. Cooling shall be accomplished by placing the food in shallow pans, separating into thinner portions, using rapid cooling equipment, stirring the food in a container placed in ice water, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EC Wall provided cooling methods education during inspection, noodles placed in smaller portions and bulk from flip-top moved to walk-in cooler.
0.5
39.
3-305.11; Core; Containers of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry locations away from splash or other contamination and at least 6inches above the floor. Do not store food on the floor.
1.0
47.
4-501.11; Core; Gasket torn on reach-in cooler door. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, exterior and interior surfaces of equipment, and gaskets of reach-in coolers. Soiling build-up on handle of paper towel dispenser at handwashing sink. Grease accumulation on hood vent system. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violation. Please have facility thoroughly cleaned.
1.0
52.
5-402.13; Priority; Facility is using a very large black storage container to hold cooking waste/grease (photo attached to report) rather than an approved sewage disposal method. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Verification required: EC to return on Monday, September 23rd to ensure the grease has been disposed of properly and is no longer present outside of the approved receptacle. If this violation continues, FOG will be notified.
1.0
54.
5-501.116; Core; Grease accumulation observed on facility barrel grease trap. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
54.
5-501.110; Core; Several pallets are being stored in a large heap around shared dumpster site. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents
0.0
55.
6-501.12; Core; Build-up observed on walls and ceilings. Flooring behind equipment on cook-line is in need of thorough cleaning. Physical facilities shall be maintained clean. Full points taken due to repeat violations.
3-301.11; Priority; Observed food employee touching ready-to-eat vegetables from the nearby flip-top cooler with their bare hands to add to a dish. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI: REHS provided educational materials on bare-hand contact. REHS reminded staff on when glove use is required.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Large bowl of marinating raw chicken wings holding at 72F outside of temperature control and unattended. TCS foods shall be maintained at 41F or below. CDI: REHS had chicken moved to cooler. Do not leave food unattended to where it can enter the temperature danger zone for extended periods of time.
1.5
23.
3-501.17; Priority Foundation; Several bulk TCS items without date markings (cooked chicken wings, rangoon filling, etc.). TCS food items held for more than 24hrs shall be date marked. CDI: Date marking educational materials provided, and dates added to food.
1.5
38.
6-501.111; Core; Few flies observed inside kitchen. Premises shall be maintained free of pests.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, exterior and interior surfaces of equipment, and bulk containers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violations.
1.0
55.
6-501.12; Core; Build-up observed on walls and ceilings. Flooring behind equipment in need of thorough cleaning. Physical facilities shall be maintained clean. Full points taken due to repeat violations.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
39.
3-305.11; Core; Boxes of food stored on the floor inside walk in and walk in freezer. Food shall be protected from contamination by storing the foods at least 6 inches above the floor. CDI: Items moved off the floor. Repeat.
2.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
39.
3-305.11; Core; Boxes of food stored on the floor inside walk in freezer. Food shall be protected from contamination by storing the foods at least 6 inches above the floor. CDI: Items moved off the floor. Repeat.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
3-501.13 ; Priority Foundation; Raw shrimp thawing on counter. Thawing shall be accomplished by placing inside walk in or submerged under running water. CDI: Shrimp placed under running water.
0.5
39.
3-305.11; Core; Boxes of food stored on the floor inside walk in and containers of food stored on the floor in main kitchen area. Food shall be protected from contamination by storing the foods at least 6 inches above the floor. CDI: Items moved off the floor.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
4-703.11; Priority; Chlorine sanitizer in dish machine 0ppm. Maintain sanitizer at correct concentration. CDI: Sanitizer corrected.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Plates at buffet stored with food contact surfaces exposed to ceiling. Clean utensils shall be stored covered or inverted.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
3-302.11; Priority; Raw chicken stored over cooked chicken. Food shall be protected from cross contamination by storing the foods based on final cook temps. CDI: Items rearranged. Repeat.
3.0
16.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers, outsides of equipment and bulk containers, make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
3-302.11; Priority; Raw eggs over cooked pork inside walk in. Food shall be protected from cross contamination by storing the foods based on final cook temps. CDI: Items rearranged. Repeat.
3.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of shelving units and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Clean up plan provided.
0.0
15.
3-302.11; Priority; Raw chicken and raw shrimp stored over RTE sauces in reach in unit. Food shall be protected from cross contamination by storing the foods based on final cook temps. CDI: Items rearranged. Repeat.
1.5
16.
4-601.11 (A); Priority Foundation; Several metal pans and plastic containers stored clean had build up and sticky residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
35.
3-501.13 ; Priority Foundation; Raw chicken thawing in sink with standing water. TCS foods shall be thawed under refrigeration, completely submerged under running water at 70F or part of the cooking process. CDI: Running water turned on.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Some debris and residue accumulation on floors under dish storage rack and under cook area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. Lighting visibly low in walk-in cooler. Maintain lighting in walk-in coolers to at least 10 foot candles. Issue referred to manager for light check.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. Inspection led by Greta Welch
*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. VR- Walk-in cooler is not maintaining temperatures at 41F or less. Have unit serviced right away. REHS will return August 23, 2019 to verify cold-holding in this unit is maintained at 41F and less. Call REHS if ready before August 23, 2019. Follow-Up: 08/24/2019
*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* 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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@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.
*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.
