Observation: There is not a certified food manager in facility during operation.
2-102.12 (A); Core; A) The PERSON IN CHARGE 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.
1.0
18.
Observation: Raw chicken on shawarma machine is not reaching an internal temperature of 165F during cooking process. In addition, there is not an approved non-continuous cooking process on file. Raw chicken internally near the spit rod does not reach 165F and is on spit for duration of operational hours of restaurant (5 hours). Spoke with operator about process. Spit must be pulled and cooked to 165F within 1 hour after starting chicken and placed on stovetop to reach final cook temperature of 165F or process must be approved for non-continuous cooking/product pulled within 1 hour and cooled; Gyro machine cannot get final cook temperature of chicken up to 165F. CDI: Operator voluntarily discarded chicken during inspection.
3-401.14; "Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P
(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 3-501.14(A); P
1.5
22.
Observation: Hummus dated for 6/18 and 6/17 observed at 48F and 61F. These products were delivered from service main kitchen. CDI: Products voluntarily discarded by operator.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
36.
Observation: PIC does not have access to a food probe thermometer to monitor shawarma meats, hot holding reheat temperatures or other products. Follow up verification by 6/28/2024 for obtainment of food thermometer.
4-302.12; Priority Foundation; B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT
0.5
47.
Observation: The screens on the shawarma machine are broken and in poor repair; Metal pieces are protruding out into he area where food is being cooked which could allow for physical contamination of the food product; Replace or repair screens.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
General Comments
Obtain a food thermometer as required for monitoring of food temperatures. angela.sowers@wake.gov - #919-268-9178 Follow-Up: 06/28/2024
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE 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. Repeat.
1.0
20.
3-501.14; Priority; Chick peas cooling from previous day 45F. TCS foods shall cool down from 135-70F in 2 hrs and 70-41F in 4 hrs. CDI: Chick peas placed in shallow containers to cool down faster.
1.5
43.
3-304.12; Core; In use utensils being stored in water at 71F. In use utensils shall be stored in water at 135F or above and clean. Repeat.
1.0
48.
4-501.18; Core; Food debris in sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE 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. Repeat.
1.0
43.
3-304.12; Core; In use utensils being stored in water at 71F. In use utensils shall be stored in water at 135F or above and clean.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under equipment inside walk in and in 3 comp/prep sink area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE 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. Repeat.
1.0
39.
3-305.11; Core; Employee prepping falafel has containers sitting directly on the floor and one container is directly under handsink. Food shall be protected from contamination by storing the food at least 6 inches above the floor and where it is not exposed to splash, dust or other contamination. CDI: Containers moved.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Cleaning utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under equipment inside walk in and in 3 comp/prep sink area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE 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. CDI: PIC stated he has servesafe test on tuesday.
1.0
20.
3-501.14; Priority; Chick peas cooling from previous day 45F. TCS foods shall cool down from 135-70F in 2 hrs and 70-41F in 4 hrs. CDI: Chick peas placed in shallow containers to cool down faster.
1.5
33.
3-501.15; Priority Foundation; Chicken skewers sitting on counter and chick peas in deep containers. TCS foods shall be cooled using one or more cooling methods: rapid cooling equipment, shallow pans, etc. CDI: Skewers placed inside walk in and chick peas places in shallow pans. Establishment should not removed skewers from walk in before other skewers are removed from cooking on rotator.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Cleaning utensils shall be stored in a self draining position that allows air drying. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Cleaning utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Rusty shelves throughout establishment. Equipment shall be maintained in good repair. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of shelves inside walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under equipment inside walk in and in 3 comp/prep sink area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC not a certified food protection manager. The PERSON IN CHARGE 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. Repeat.
1.0
20.
3-501.14; Priority; Big pot of chick peas inside walk in are cooling from previous day 56F. TCS foods shall be cooled from 135-70F after 2 hrs and 70-41 after 4 hrs. CDI: Chick peas discarded.
1.5
23.
3-501.17; Priority Foundation; Cut melons and a container of chick peas past 7 day date marking. TCS foods shall be discarded after 7 days. CDI: Items discarded.
1.5
33.
3-501.15; Priority Foundation; Chick peas cooling inside big container that it was cooked in previous day. Cooling shall be accomplished by following one or more cooling methods: Shallow containers, thinner portions, ice bath, etc. CDI: Chick peas discarded.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Cleaning utensils shall be stored in a self draining position that allows air drying.
0.5
47.
4-501.11; Core; Rusty shelves throughout establishment. Equipment shall be maintained in good repair.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE 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. Repeat.
1.0
5.
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: Plan provided.
0.0
16.
4-703.11; Priority; Quat sanitizer 0ppm in 3 comp. Maintain sanitizer at correct concentration. CDI: Corrected to 200ppm.
1.5
41.
3-304.14; Core; Sanitizer weak. Maintain sanitizer at correct concentration.
0.5
43.
3-304.12; Core; In use utensils being stored in water at 72F. In use utensils shall be stored in water at 135F or above and clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Meat spinner for lamb turned off during inspection. PIC directed to turn spinner back on. Spinner must stay on while in use to maintain meat hot at 135F and above.
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. VR- VERIFICATION REQUIRED. REHS will return by Jan. 29, 2021 to verify cold-holding equipment up front is maintaining foods at 41F and less. Maintain TCS foods on ice or in main walk-in unit until front unit can be serviced. VR-VERIFICATION REQUIRED. REHS will return by Jan. 29, 2021 to verify the sanitizer is dispensing at the required concentration at the 3-comp dispenser. Follow-Up: 02/04/2021
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. VR-VERIFICATION REQUIRED. REHS will return by March 16, 2020 to verify hot water at handwashing sinks in kitchen and restrooms has been corrected. Follow-Up: 03/16/2020
*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. In both restrooms, toilet paper dispenser missing rod and not in use. Use paper product dispensers in restrooms to reduce risk of cross-contamination of hands.
*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.////INSPECTOR INFORMATION: JENNIFER BROWN REHS TEAM LEADER //JENNIFER.BROWN@WAKEGOV.COM//919-868-9249
*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.
The bleach and water sanitizer solution in the 3 compartment sink was not in active use during inspection but when tested, the solution was too weak according to test strips and was warm, according to manager solution was made with hot water. Proper concentration for bleach and water sanitizer is 50-200 ppm. Sanitizer should be made with cold or luke warm water, not hot water. Hot water will degrade the bleach.
All cold holding temps were 45 degrees and below today. Suggested keeping house made dressings in the bottles down in the reach in cooler or on an ice bath and suggested not stacking the pre-portioned dressing cups up past the cold hold pan rim to keep items at 45 degrees and below. Manager has done an excellent job of correcting items from the last inspection!!
Items in walk-in cooler tightly wrapped with saran wrap; during cooling process, loosely cover foods to allow cold air to get to product; use cooling techniques outlined in rule 2609; copy of rule 2609 provided for reference.
1.0
36.
Remove duct tape off handle from juicer; repair handle or replace.
Owner instructed EHS on facility's method of reheating soup; according to manager, soup is reheated in hot holding unit; EHS informed owner that soup must be reheated on stovetop or in microwave to 165F before putting in hot holding unit. EHS did not see this during inspection but explained to owner the proper procedure for reheating soup.
0.0
16.
French fries and lentil soup below 135F; maintain hot foods 135F or above at all times. Fries tossed and soup reheated.
2.0
36.
Replace torn gaskets on two prep coolers. Be sure to change foil daily; some foil not changed from previous day.
1.0
39.
Food processor not ANSI approved; remove from facility. Do not use hot holding unit to heat up soup; rapidly heat soup using another method and then put soup in hot holding unit.
0.5
40.
Clean: gaskets on coolers; stovetop eyes; flattop.
0.5
43.
Provide handwash sign for men's restroom.
0.0
44.
Hot water faucet does not work at mop sink; have hot water repaired.
0.5
45.
Replace few tiles in men's restroom that are chipped to make smooth and easily cleanable.
0.0
46.
Clean hood filters. Clean men's restroom air vent of dust build up.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not handle food with bare hands; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses.
Maintain baba ganough, hummus, tuna and other foods in the refrigerator at the front counter at 45F or below. Temp was 55-60F. Manager removed food and put fresh food from the walkin cooler in containers of ice. Manager called repair person during the inspection.
2.0
36.
Repair front counter refrigerator. Observed pans of ice and water inside the unit that was used to try and keep the food cold.
0.5
43.
Clean walls, mirror and door in the men`s toilet facility.
2.0
49.
No documentation of approved training - no credit awarded.
Beverage containers cannot be stored on or above a food contact surface.
1.5
17.
Items in the drop in cooler were above 45F. Limit the amount of time foods are out of refrigeration for morning stocking and prepping. All foods were down to 45F or below within 45min. May also want to adjust thermostat down in the walk in cooler (it is currently holding at 44F). This will allow more time for stocking/prepping in the am.
2.0
33.
Do not store tongs on the oven door handle, they are not adequately protected from possible contamination.
0.5
35.
Store single service inverted where practical to protect from contamination (to go plate containers).
0.5
38.
Repair broken cold water faucet on three compartment sink.
0.5
39.
Food processor with duct tape is not NSF approved and needs to be replaced.
0.5
40.
Plastic storage containers (drawers and dry goods) need cleaning.
0.5
46.
Clean the ceiling vent above the front line.
0.0
47.
Clean and organize the storage closet to allow for easy cleaning, keep all storage 12 inches above the floor or 6 inches if easily portable (on wheels).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed water dripping from drainline in walk-in refrigerator. Foods were observed covered. Remove foods in that area and repair unit to prevent dripping. Will return on Aug 8 to check if repaired.
1.5
19.
Label sanitizer.
1.5
21.
Provide 135F hot water at prep and utensil washing sinks. Temp was 125F.
1.5
34.
Store clean utensils in clean containers.
0.5
35.
Single service cups shall be in dispensers or maintained in plastic sleeves.
0.5
39.
Observed cooler that is to be used for only packaged or bottled product has processed strawberries and other non-packaged items in the unit.
SOUP 90F in warmer. REHEAT to at least 165F before serving. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spinach Pie 56F on front serving line. Maintain below 45F or above 140F. Do not hold it "off-temperature".
2.5
3.
no points **Move carrots stored in the walk-in cooler so that they do not touch raw meat. The bag is so large that they hang into the raw meat area.
0.0
5.
no points **Thermometer must be able to register temperature of sliced chicken and gyro meat.
0.0
14.
Rough-cut wooden blocks with metal screwed to them, stored on prep table, are not approvede for restaurant use. . . . . . . . Bubble wrap stuffed inside of working-top refrigerator is not approved.
1.0
17.
Cleaning needed on refrigerator opposite the hood. Unit appears to have old food build-up, making it questionable for a new restaurant. . . . . Ice Machine is very dusty. Remove front panel for cleaning. . . . Cleaning needed.
1.0
21.
NO TOWELS available at either kitchen handsink. Handwashing cannot be properly done without the towels.
2.0
29.
Lighting is low over grills on working-top refrigerator. Provide 50 foot-candles of light in all food preparation areas.
