2-301.15; Priority Foundation; Employee washed hands in 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink for warewashing. CDI: Educational moment, employee's hands were washed in handwashing sink.
2.0
15.
3-302.11; Priority; Raw chicken was stored directly above containers of raw beef in walk in cooler. Cross-contamination shall be prevented during storage by separating raw foods according to final cook temperatures. CDI: Food was rearranged and PIC was reminded of storage order chart.
1.5
55.
6-501.12; Core; Walk in freezer floors were soiled with accumulations of food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
5-205.11; Priority Foundation; An empty bottle was stored inside of the rear handwashing sink. Each handwashing sink shall be maintained accessible for employee use. CDI: Bottle was removed from handwashing sink.
0.0
33.
3-501.15; Priority Foundation; Noodles were cooling on speed rack outside of walk in cooler. Food shall be cooled using rapid cooling equipment. CDI: Noodles were moved to walk in cooler to finish cooling. Avoid storing cooling food outside of refrigeration for prolonged periods of time.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Container of tofu had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Ice was added to tofu.
0.0
45.
4-903.12; Core; Multiple boxes of to-go containers were stored in the locked employee restroom. These boxes were explained by person in charge to be incorrectly sized and are being returned to the shipper. Single-service and single-use articles may not be stored in toilet rooms. Person in charge explained that this is not a permanent storage solution and items are being returned to supplier this week. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler and reach in cooler handles, doors, and gaskets were soiled with food debris. Side of mixer was soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep coolers, reach in cooler, and sides of mixer.
0.5
55.
6-501.12; Core; Walls near service sink were soiled with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-702.11; Priority; Knives were placed placed on magnet strip to be air-dried and were not sanitized. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Educational moment, knives were sent to be cleaned again.
1.5
55.
6-501.12; Core; Walls near prep sink were soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644 or jackson.schaub@wake.gov.
3-304.12; Core; Some utensils were stored with their handles comingling food. Utensils shall be stored with their handles above the top of the food. CDI: Utensils were moved.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers and reach in cooler doors and handles were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep coolers and reach in cooler.
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
4-903.11(A), (B) and (D); Core; Some containers were stacked wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. CDI: Dishes were rearranged to allow air-drying.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers and reach in cooler doors and handles were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep coolers and reach in cooler.
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
5-205.11; Priority Foundation; One handwashing sink had a trash can stored in it from when floor was being cleaned. Handwashing sinks shall be maintained accessible to employees at all times. CDI: Trash can removed.
0.0
15.
3-302.11; Priority; Eggs were stored above ready-to-eat sauce in the walk in cooler. Chicken was stored above soy sauce in the walk in cooler. Cross-contamination shall be prevented by separating raw food from ready-to-eat food. CDI: Food was rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in the reach in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Reach in cooler was adjusted to have an ambient air temperature 40F.
1.5
23.
3-501.17; Priority; One container of egg rolls in the walk in cooler did not have the correct date. Food shall be marked with the date they were prepared and discarded after 7 days. CDI: Date was corrected from 6/26 to 7/3.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; Raw chicken and beef were stored above ready-to-eat foods in prep top. Raw chicken was stored above raw eggs in the walk in cooler. Food shall be protected from contamination by separating raw animal foods during storage from ready-to-eat foods and arranged to prevent cross-contamination. CDI: Meat in prep cooler was moved to one corner in the prep top and food below it was moved to avoid storing ready-to-eat foods. Food was rearranged in the walk in cooler.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple knives and grinder stored as clean were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Knives and grinder were sent to be cleaned.
1.5
47.
4-205.10; Core; Facility was using a whisk attached to a drill to mix food. Food equipment classified for sanitation by an ANSI-accredited program and shall be smooth and easily cleanable. Replace drill with sanitation-rated equipment.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers doors and handles were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep coolers.
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 employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan via email to the PIC.
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
Inspector Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
*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. Follow-Up: 06/07/2019
