2-102.12 (A); Core; Managers certificate expired 12-5-21. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of black residue inside corners of produce prep sink Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
20.
3-501.14; Priority; Observed pan of eggs prepared yesterday 7/31/24 still cooling at 10:30 am. Temperatures verified with facilities thermometer. Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; At the beginning of inspection, observed whole rotisserie and onions cooling at room temperature. Observed rice cooling inside plastic bags stacked inside deep container. Observed cut lettuce cooling inside tight plastic.Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed
Items placed on sheet pans to cool in walk in.
0.5
49.
4-601.11(B) and (C); Core; Observed black debris and grease on shelving above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
55.
6-501.114; Core; Observed floor tile broken inside dining area. Physical facilities shall be maintained in good repair.
5-205.11; Priority Foundation; Handwashing sink near grill line was used for filling container with water. Handwashing sinks shall not be used for purposes other than handwashing. CDI: Container removed. Avoid using handwashing sink for anything other than handwashing.
1.0
44.
4-903.11(A), (B) and (D); Core; Containers were stacked while wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. Store containers to allow air drying.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-301.14; Core; Multiple handwashing sinks in kitchen did not have handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Signs were provided.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple plates on make-line were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Plates were sent to dish pit for further cleaning. Ensure that equipment is not contaminated during food preparation on make line.
1.5
21.
3-501.16(A)(1) ; Priority; One container of plantains were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: PIC voluntarily discarded the food.
0.0
45.
4-903.11(A) and (C); Core; Stacks of to-go containers were not stored under coverings or inverted. Single-service articles shall be stored where they are not exposed to splash, dust, or other contamination. Store to-go containers inverted or under covering.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.114; Priority; Quaternary ammonia sanitizer in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Sink emptied and dispenser adjusted to dispense 200 PPM.
3.0
28.
7-102.11; Priority Foundation; Container of degreaser did not have a label. Working containers used for storing toxic materials shall be identified with the common name of the material. CDI: Label added.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of scrambled eggs and chicken in walk in cooler were cooling with tight fitting plastic wrap. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Plastic wrap was partially removed to uncover food.
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
3-302.11; Priority; Raw beef removed from its original packaging was stored above vegetables in the walk in freezer. Food shall be protected from cross contamination by separating raw foods during storage, preparation, holding, and display from cooked ready-to-eat food. CDI: Beef was moved to the bottom shelf.
1.5
16.
4-501.114; Priority; Quaternary ammonia sanitizer in 3-compartment was dispensing at a concentration of below 100 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Facility will make bleach sanitizer until the sanitizing unit is serviced.
1.5
39.
3-305.11; Core; Sauces that were being portioned on the food prep table in the back kitchen were splashed by the handwashing sink during handwashing. 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. Extend the splash guard on the handwashing sink.
0.0
43.
3-304.12; Core; Observed multiple scoops stored in water below 135F. During pauses in food preparation and dispensing, food utensils shall be stored in running water of sufficient velocity to flush particulates, on a clean portion of the food preparation table or cooking equipment, or in a container of water if the water is maintained at a temperature of at least 135. Store scoops in water at 135F or on a clean surface.
0.5
44.
4-903.11(A), (B) and (D); Core; Some dishes were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store clean dishes in a self-draining position that allows air drying.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal event. A food establishment shall have written procedures for cleanup of vomiting and diarrheal events. CDI: As per the State, no points taken due to the update to the 2017 Food Code 2021.10.01. Provided educational material.
0.0
21.
3-501.16(A)(1) ; Priority; Observed rice, jerk chicken, and BBQ chicken being held hot below 135F (see temperature chart above). Time/temperature control for safety food shall be maintained at 135 or above. CDI: Amount of chicken in jerk chicken and BBQ chicken container reduced below fill line and water added to steam table holding rice to warm top half of rice.
1.5
37.
3-302.12; Core; Observed bottle of oil and water unlabeled. Except for containers holding food that can be readily and unmistakably recognized (such as dry pasta and rice), food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. CDI: Labels added to oil bottles.
0.0
43.
3-304.12; Core; Observed multiple scoops stored in water below 135F. During pauses in food preparation and dispensing, food utensils shall be stored in running water of sufficient velocity to flush particulates, on a clean portion of the food preparation table or cooking equipment, or in a container of water if the water is maintained at a temperature of at least 135. CDI: Scoops were placed on clean surface of prep table and will be cleaned every four hours.
0.5
43.
3-304.12; Core; Observed multiple handles of scoops contacting the food that they were stored in. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. CDI: Scoops were moved.
0.0
55.
6-501.11; Core; Walk in freezer door did not close properly. Physical facilities shall be maintained in good repair. Repair freezer door.
0.5
55.
6-501.16; Core; Observed mops drying in a manner that contaminates the wall and handles. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Hang mops where they will not contaminate the walls or handles.
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 Inspection led by Jackson Schaub.
*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.
*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: 03/26/2018
*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
Person in charge states that non-continuous cooking of chicken is done at all locations. Procedure submitted after last inspection for this store covers many key elements of a required procedure, but does not address all requirements. Please have a representative of Mami Nora's that can speak for all locations contact this office to begin process of having a procedure approved that can be used in all locations. Non-continuous cooking of chicken is prohibited without a prior approved procedure. Contact with this office may be made through James Smith at 919-868-9246 or jamesrsmith@wakegov.com . ... Walk in cooler has a large volume of raw chicken at this time. Person in charge states that this is due to irregular inventory use because of recent winter weather. At this time, some areas of cooler, such as two speed racks of ready to eat foods and entrance to walk in freezer, are accessible only by moving dollies containing raw chicken or rotisserie cart containing raw and partially cooked chicken. Please reorganize this cooler so that containers of raw chicken do not have to be moved in order to access ready to eat foods. No immediate contamination observed. ... Floor drain at three compartment sink observed to overflow when multiple sinks drained at once. These are typically tested to ensure proper flow during permitting. If you observe a decrease in the amount of water that floor drain can accept at one time, contact a plumber. No violation observed.
Establishment has removed one prep line cooler because PIC has determined that it will not be necessary. No shortage of cooler space on prep line at this inspection, so cooler removal may be considered to be approved. HOWEVER, if establishment is found to have insufficient refrigeration, equipment may be required to be replaced. Please note that because of observed temperatures today, this establishment is limited to a shelf life of four days (prep day plus 3) for foods requiring date marking.
