Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 03/21/2024
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap Dispenser is empty at the handwashing sink in the kitchen. Refill soap as often as needed. Provide soap for handwashing. Dispenser had soap added upon request.
1.0
55.
6-501.12; Core; Ceiling Vents (including above the sandwich prep refrigerator) are dusty, not clean. . Light covers, lens are dusty, not clean. . . Hood is soiled with accumulated grease inside above the fryers where hood filter is missing/not in place. Have hood balanced or adjusted to maintain in good condition and use filters. . . Cleaning needed outside the hood. . Entrance to the walk in freezer including the door and lower portions are deteriorating. Maintain physical facilities clean and in good repair. . *Significant improvement observed today in the area under the ware washing sink and at the entrance to the freezer.
0.5
General Comments
Thermostat was added to the flat top grill to allow it to stay hotter without turning off to maintain chicken breast temperatures above 135F.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 11/07/2023
Score: 96
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires having employees use the thermometer to monitor final cook temperature of hamburgers and holding temperature of chicken breasts. Managers shall assure handwashing is occurring which should include keeping the handwashing sink free of storage and stocked with paper towels which are deficient today. Discussed with the regular manager upon his arrival.
0.0
10.
6-301.12; Priority Foundation; No Paper Towels available at the handwashing sink. Keep towels supplied at each handwashing sink. Towles obtained & stocked upon request.
1.0
10.
5-205.11; Priority Foundation; Handwashing sink in the front is used to store large components for the ice cream machine and wiping cloths. Handwashing sink shall be kept free of storage and used only for handwashing. Consider adding a second sink to the left of the handwashing sink for rinsing towels, dumping, rinsing, etc. Items were removed from the handwashing sink upon request.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken Breasts held in a pan of oil on the grill are 126F. This is a recurring violation. Maintain Chicken at a minimum of 135F. Reheat Chicken to 165F when it falls below 135F and adjust flat top grill to a hotter setting. directed today
1.5
47.
4-501.11; Core; Ware washing sink faucet on the left runs hot water continuously; water cannot be turned off at the faucet. Faucet on the right drips water from the base. Repair faucets. . . Electrical cord from the Merlin timers above the french fry and chicken tender holding area is melted, damaged.
0.5
55.
6-501.11; Core; There is a lot of water pooled on the floor in front of the ware washing sink, at the handwashing sink and in front of the walk-in freezer. The floor drain under the ware washing sink is completely clogged so water flows onto the floor and disperses. Maintain drain and physical facilities in good repair. Manager will submit this report for maintenance repairs tomorrow.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 06/22/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Grilled Chicken Breasts held on the grill are 123F. Maintain chicken at 135F and hotter. Use thermometer to monitor holding temperature. Cooling and chopping of chicken breasts for use in quesadillas was started.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Make-Line Refrigerator is holding food at 44F and 45F. Monitor food temperature and maintain at 41F and colder. Adjust to a colder setting. . . Grill side refrigerator has raw hamburger patties at 42F and Raw Chicken breasts at 44F. Maintain food at 41F and colder. Manager adjusted the refrigerator.
1.5
47.
4-501.11; Core; Fry Cooler / Freezer with Drawers has broken drawers that cannot be closed. Unit remains open. Repair is needed. Manager has submitted a request for repair
0.0
55.
6-501.11; Core; Significant amount of water pooled on the floor. Employees must stand and walk through pooled water. Water collects on the floor in front of the walk-in freezer. Freezer has accumulated ice on the floor employees must walk on top of. Floor should be sloped to the drain. Construction improvement is needed.
1.0
55.
6-501.12; Core; Wall outside the walk-in freezer is not clean with pink and black growth. Physical facilites shall be maintained clean and in cleanable condition.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 11/23/2022
Score: 97.5
#
Comments
Points
41.
3-304.14; Core; Wiping Cloth in shake area is stored in a cloudy solution that tests as containing no sanitizer. Replace sanitizer as often as needed to maintain an active solution of sanitizer for towel storage and cleaning surfaces.
0.5
47.
4-501.11; Core; Walk-in Freezer is actively dripping from overhead in two distinct areas. Ice accumulated outside along the freezer door. Shelf above the ware washing sink is peeling; finish is in bad condition. Repair or replacement is needed to maintain equipment in good repair.
1.0
49.
4-601.11(B) and (C); Core; Refrigerator Lids are not clean, especially along the back upper surface. Remove for extensive cleaning and replace the refrigerator lids if they cannot be effectively cleaned. Cleaning is also needed outside the walk-in freezer door to remove black and pink growth. Maintain equipment clean
0.5
55.
6-501.12; Core; Floor, walls, vents, surfaces outside the hood are soiled. Maintain physical facilities clean.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 02/21/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. You must have procedures available during inspection for review. I emailed you procedures that can be used.
0.0
10.
6-301.12; Priority Foundation; No Paper Towels are available at the handwashing sink. Dispenser is empty. Manager had towels added to the dispenser.
1.0
10.
5-205.11; Priority Foundation; Cup of ice and Red Bull beverage is stored in the handwashing sink. Keep handwashing sink free of storage. Separate area is needed where employees can store personal items. Cup was discarded and Red Bull removed from the handwashing sink.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken Breasts being held in the pan of oil on the grill are 124F (oil is 122F). Maintain Chicken at a minimum of 135F. Chicken was reheated to 165F and employee adjusted this portion of the flat top grill to a hotter setting.
1.5
55.
6-501.12; Core; Floor is heavily soiled and not maintained clean. Ceiling outside the hood has black soot or dust accumulated. Water is pooled on the floor in several areas. Maintain floor, walls and ceiling clean & dry.
1.0
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-compartment ware washing sink is remarkably clean and well maintained!
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 10/21/2021
Score: 96
#
Comments
Points
5.
2-501.11; New Rule requires written procedures for clean up of vomiting and diarrheal events
0.0
16.
4-601.11 (A); Priority Foundation; Raw Chicken was thawed in standing water in the 3rd compartment of the ware washing sink. There is no appropriate place to thaw raw chicken outside the walk-in cooler. Flour tortillas in a box are also stored on the ware washing sink. After removal of the raw chicken, the area shall be cleaned with detergent, rinsed and sanitized, before using for tomatoes or clean utensils. Manager had the right drainboard effectively cleaned & sanitized upon request.
1.5
16.
4-602.11; Refrigerator Lids on the sandwich make-line and grill side refrigerator are not clean. Large quantity of glue and tape residual coats sandwich prep refrigerator. Old meat is trapped under the grill side refrigerator cover. Lids and upper surfaces are generally not clean. Remove upper portions of the refrigerators regularly for effective cleaning. Keep surfaces above food clean and free of build-up.
0.0
35.
3-501.13 ; Core; Several bags of raw chicken thaw in standing water in the 3rd compartment of the ware washing sink, to the left of the produce sink. Raw Chicken should be stored in the refrigerator and during the cooking process.
0.5
47.
4-501.11; Core; Top of the grill-side refrigerator is bent, damaged, flimsy. Lid does not open and close properly. Replacement or repair of the top portion is needed. . . Greasy Towel tied in a bow holds electrical cords out of the way in the fry area. Proper construction is needed to secure cords. . Electrical cords in the fry area are melted on the black exterior and visually damaged. Melted electrical cords from the Merlin timers above the fryer may be a fire hazard and should be replaced.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed in several areas such as above the make-line refrigerator, excessively greasy & Dusty electrical cords from the monitor (that likely need replacement), heat lamps & plate for holding pans, refrigerators, refrigerator vents including removal of laser film from drawer refrigerator. . . Drive-thru window surfaces are very dirty. Move napkins, straw, pull out the table, etc for cleaning.
0.5
55.
6-501.11; Core; Water pools on the floor. Employees repeatedly walk through a significant amount of water. Water collects on the floor in front of the walk-in freezer, the freezer door is heavy and applies force to employees and there is a significant amount of ice on the floor at the entrance to the walk-in freezer. I do not observe this hazardous working condition in other food service operations. Floor should be sloped to the drain. Construction improvement is needed.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 10/19/2020
Score: 96
#
Comments
Points
General Comments
employee drank from water bottle with gloved hands. Review beverage policy and determine if sandwich prep employee/food handler should be using gloved hands on water bottle. Typically, a beverage with a straw is viewed as an option for food handlers to prevent contamination to hands.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 11/19/2018
Score: 96
#
Comments
Points
General Comments
*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.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 09/08/2016
Score: 94.5
#
Comments
Points
General Comments
Gloves in boxes are stored on top of the refrigerator and at ware washing sink. Recommend storing gloves in a dry location near the handwashing sink and emphasizing the need to wash hands before putting on gloves.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 05/22/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
The soft serve in the top hoppers of the Taylor soft serve machine is only 50 degrees. The soft serve must be maintained cold at 45 degrees or colder. (41 degrees is recommended as required in the federal food code.)
2.0
36.
You need a proper splash shield on the spindle so milkshake is not splattered ever where. Some shelving is rusty and coating is coming off in the refrigerator on shelving.
0.5
44.
Clean up the cardboard behind the cardboard dumpster. Also break down the boxes so the dumpster does not fill up too soon.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I'll follow up on the Taylor soft serve machine. Be sure the product in the top hoppers is 45 degrees or colder. Follow-Up: 06/01/2012
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 12/20/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
(1)Many of the shelves etc are attached to the wall with hex head screws. Hex head hardware should not be used on exposed surfaces in the kitchen. Use hardware that is smooth and easily cleanable such as truss head or round head hardware. (2)You need a proper splash shield on the spindle, not cardboard. (3)Some shelving is rusty and coating is coming off in the refrigerator on shelving. (4)Replace the badly torn reach-in freezer gasket.
0.5
40.
Clean the ice scoop holder.
0.5
42.
Remove the hose adapter that ids attached to the faucet spout at the utensil washing sink or put a vacuum breaker on the hose threads.
0.0
46.
Replace the missing light cover/lens.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 06/03/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
25.
The thermometer in the reach-in prep unit is fogged up and difficult to read. (It was replaced.)
0.5
36.
(1)Many of the shelves etc are attached to the wall with hex head screws. Hex head hardware should not be used on exposed surfaces in a permitted kitchen. Use hardware that is smooth and easily cleanable such as truss head or round head hardware. (2)You need a proper splash shield on the spindle, not cardboard. (3)Some shelving is rusty and coating is coming off in the refrigerator on shelving. (4)Remove the plastic film that is on the side and top of the ice machine.
0.5
45.
Clean under and around equipment.
0.5
46.
Clean the hood vents.
0.5
47.
Hang the mop with the handles up so it can drip dry with out mop water getting all over the handles and everything else.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 07/30/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Large Lexans, food containers are not being sanitized. After cleaning and rinsing pans, utensils, etc leave them in sanitizer (50 to 100 ppm chlorine, do not exceed 200 ppm) for at least 2 minutes. Do Not rinse the sanitizer off. Leave sanitizer "glistening"/wet on clean surfaces to air-dry. This includes cuttingboards, vegetable prep sink, Lexans, spatulas, etc.
1.5
21.
Water was run for several minutes and eventually only reached 115F. Provide water at 130F for cleaning.
1.5
23.
Pans of chili cooling in the walk-in cooler are covered and stacked on top of each other. The goal is to cool food as quickly as possible. Cool to 70F in 2 hours or less and then from 70F to 45F in 4 hours or less. Leave pans uncovered or only partially covered. Do not stack hot pans. Stir. (quantities are good, not too much)
1.0
25.
Bi-metallic stem thermometer available cannot accurately assess final cook temperatures. Manager got 132F on a hamburger that is actually 179F. Recommend digital thermometers be available and used that read close to the end of the probe. Frequent food temperature checks needed.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 03/03/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer is being rinsed off. After cleaning and rinsing pans, utensils, etc leave them in sanitizer (50 to 100 ppm chlorine, do not exceed 200 ppm) at least 2 minutes. Do Not rinse the sanitzer off. Leave sanitizer "glistening"/wet on clean surfaces to air-dry. This includes cuttingboards, vegetable prep sink, Lexans, spatulas, etc.
1.5
36.
Replace hose at utensil washing sink that can no longer be effectively cleaned.
0.0
45.
Floor in doorways is damaged. Eliminate gaps. rust on floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Digital thermometer should be available to check final cook temperatures.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 08/11/2009
Score: 97.5
#
Comments
Points
2.
Emloyee drinks are stored over tomatoes and food preparation area. Drinks shall be covered, stored below/ separate from food and food preparation areas.
0.0
10.
Whole Watermelons and pan of peaches are stored on the same shelf as raw hamburger patties in the walk-in cooler. Store watermelons, fruit and anything that is safe to eat as-is completely separate from raw hamburgers. Watermelons were moved to a separate shelving unit with the lettuce. Cooler was reorganized, CDI.
0.0
36.
Repair refrigerator that is pooling water inside and freezer drawer that won`t close.
0.5
40.
Re-wrap moldy lines in the walk-in cooler and clean compressor.
0.5
45.
Floor needs detailed cleaning.
0.5
46.
Replace burnt out light bulbs and provide 50 foot-candles of light over utensil washing sink.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Additional shelves needed (on existing units) in the walk-in cooler.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 08/22/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
14.
Keep cooling ground beef for chili UNCOVERED or only loosely covered until it reaches 45F or colder. Stir, break-it-up, etc. Cool to 70F in 2 hours or less and then from 70F to 45F in 4 hours or less. Monitor the cooling process.
0.0
36.
Refrigerator has water pooled in the bottom. Repair needed.
0.5
45.
Replace broken floor tiles. Clean under ice and soda areas.
0.5
46.
Replace broken light covers. . . . . . Hood filters do not fit properly. Large gap present directly over grill with grease accumulated inside. Hood may need to be balanced.
0.5
General Comments
Close make-line refrigerator cover with raw hamburger patties whenever possible.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 03/10/2008
Score: 95
#
Comments
Points
2.
- 2.5 POINTS - HAMBURGERS FOR CHILLI MEAT IN PREP UNIT ARE 135 TO 60 DEGREES. BECAUSE HOT BURGERS ARE CONTINUALLY ADDED TO PAN, THE MEAT NEVER COOLS TO 45 DEGREES. PROCEDURES TO PROPERLY COOL HAMBURGER MEAT NEED TO BE MADE. PROPER COOLING OF HOT FOOD IS FROM 135 TO 70 DEGRESS IN AT LEAST 2 HOURS THEN 70 TO 45 IN AT LEAST 4 HOURS. PROCEDURES MUST BE FAXED TO ME BY 3/19 AT 743-4772
2.5
15.
- 1.5 POINTS - ALLOW PANS TO AIRDRY BEFORE TIGHTLY STACKING. FOUND WET PLASTIC PANS STACKED TOGETHER.
1.5
21.
- 1 POINT - KEEP TOWELS AT THE HANDSINKS. FRONT SINK WAS OUT OF TOWELS. - RECAULK THE BASE OF THE TOILET & MAKE CAULK SMOOTH
1.0
28.
- 0.5 points - CAULKING MUST BE SMOOTH & CLEANABLE. RECAULK THE WALL BEHIND THE HANDSINK & INSIDE OF THE HOOD.
0.0
31.
NO POINTS - REWRITE LABELS ON DEGREASER SPRAY BOTTLES. LABELS ARE FADED.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 06/14/2007
Score: 96
#
Comments
Points
2.
NO POINTS TAKEN: USE DEEPER PANS FOR THE CHICKEN & PATTY DRAWERES SO THAT PRODUCT IS NOT TOUCHING TOP RIM OF DRAWER.
0.0
13.
NO POINTS TAKEN: NEED NEW VEGETABLE PREP CUTTING BOARD. BOARD HAS DEEP CUTS THAT ARE NO LONGER SMOOTH & CLEANABLE.
0.0
15.
- 1.5 POINTS - KEEP THE CONTAINERS CLEAN THAT STORE MISCELLANEOUS UTENSILS. AIR DRY THE CATCHUP BOTTLES OVER THE SANITIZING SINK INSTEAD OF THE WASH SINK SO WASH WATER WILL NOT SPLASH ON CLEAN BOTTLES.
1.5
17.
- 1 POINT - AREAS TO DETAIL CLEAN: SIDES, CORNERS & CREVICES OF EQUIPMENT .. TICKET MACHINES .. NEAR WINDOW OF DRIVE THRUS .. EQUIPMENT LEGS .. PAPER TOWEL DISPENSERS .. TOPS OF COOLER DRAWERS .. SHAKE PREP SHELF HAS PLASTIC WRAPPED AROUND IT SO CUPS WILL NOT SLIDE OFF. SHELF NEED TO BE PROPERLY SECURED.
1.0
21.
NO POINTS TAKEN: BATHROOM HAS A SEWER GAS ODOR. NEW TOILET WAS INSTALLED 6/12. MAKE SURE TOILET IS PROPERLY SEALED SO SEWER GAS DOES NOT ESCAPE. NEED TO RECAULK THE BOTTOM OF THE TOILET. THE CAULKING MUST BE SMOOTH SO IT CAN BE CLEANED.
0.0
23.
NO POINTS TAKEN: SCRUB THE CAN WASH BASIN & WALLS
0.0
26.
- 0.5 POINTS - REGULARLY REMOVE GREASE FROM THE GROUND IN FRONT OF GREASE BIN...RECOMMEND USING KITTY LITTER TO ABSORB GREASE THEN SCOOP LITTER INTO DUMPSTER BEFORE SCRUBBING & POWER WASHING. CHECK WITH THE TOWN OF CARY TO SEE IT THEY HAVE REGULATIONS ON CLEANING THE LOT
0.5
28.
- 0.5 POINTS - CLEAN THE FLOORS & WALLS IN CORNERS, AT BASEBOARDS & IN HARD TO REACH PLACES. RECAULK BEHIND THE DISH SINK. THE CAULKING MUST BE SMOOTH SO IT CAN BE CLEANED.
0.5
30.
0.5 POINTS - TIME TO HAVE THE HOODS CLEAN TO REMOVE GREASE & BUILDUP.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 08/24/2006
Score: 94
#
Comments
Points
3.
DO NOT PLACE FOOD ON THE BOTTOM OF THE CHEESE / LETTUCE COOLER UNTIL CONDENSATION PROBLEM REPAIRED...OBSERVED CHEESE STORED IN CONDENSATION ON BOTTOM SHELF.
2.5
11.
WASH, RINSE & SANITIZE THE SODA SPOUTS NIGHTLY TO REMOVE BUILD UP...IT IS NOT NECESSARY TOSOAK SPOUTS IF SPOUTS ARE PROPERLY WASH RINSED & SANITIZED---WASH RINSE & SANITIZE THE ICE BIN LIDS NIGHTLY.
2.5
17.
AREAS THAT NEED DETAIL CLEANING; AROUND THE HOUSING OF SODA SPOUTS, COMPUTER STANDS, INSIDE OF LETTUCE / CHEESE COOLER, GREASE DISPENSER CONTAINERS....LETTUCE / CHEESE COOLER HAS RUSTY SHELVES & CRACKED DOOR FRAME & CONDENSATION ACCUMULATION.
1.0
General Comments
NO POINTS TAKEN; REGULARLY REMOVE GREASE FROM THE GROUND IN FRONT OF GREASE BIN...RECOMMEND USING KITTY LITTER TO ABSORB GREASE THEN SCOOP LITTER INTO DUMPSTER---RUSTY FLOOR TILES----CAN WASH NEEDS A BACK FLOW PREVENTER******PROPER PROCEDURES OBSERVED...PROPER FOOD TEMPS & STORAGE...SANITIZER, STRIPS & THERMOMETERS...PROPER HOT WATER TEMPS...CUTTING BOARDS CLEAN & IN GOOD REPAIR.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 12/13/2004
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
5.
One food thermometer was 10 degrees out of calibration. Re-calibrate using demonstrated ice-water method.
1.5
9.
Improper handwashing observed. Employees should use a paper towel to touch contaminated faucet handles. Employee touched rim of cup, cap and rubbed eyes without changing gloves. Wash hands before re-gloving.
Location: 1607 WALNUT ST CARY, NC 27511-5928 Facility Type: Food Stand Inspection Date: 06/16/2000
Score: 97.5
#
Comments
Points
3.
DO NOT ALLOW ICE SCOOP HANDLE TO LIE ON ICE. STAND SCOOP UPRIGHT IN THE ICE OR STORE ON A CLEAN SURFACE. DO NOT USE A STYROFOAM CUP TO DISPENSE SALT. USE A SCOOP WITH A HANDLE.
