2-401.11; Core; Opened employee beverage was found being stored on a prep table. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.0
15.
3-302.11; Priority; Raw lamb and beef were being stored above feta cheese in the walk-in cooler. In order to prevent potential contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Potentially hazardous food in the walk-in cooler was holding at 43-44F. Potentially hazardous food in the front make-line was holding well above 41F at various temperatures (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food on the make line was placed on time as a public health control and will be discarded every 6 hours (less than 70F) until the cooler is repaired. EHS returning on 8/26 to ensure coolers have been adjusted/repaired.
3.0
41.
3-304.14; Core; Wet wiping cloth was being stored on a prep table during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.0
49.
4-601.11(B) and (C); Core; Sticker residue was remaining on the non food contact surfaces of cleaned containers. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue.
2-102.12 (A); Core; No one in the establishment had food manager safety certification. 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. A certified manager must be in the facility during hours of food handling.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Container of rice leaves was holding at 45F in the prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Rice leaves were taken back to cooled before a 4 hour period elapsed.
1.5
36.
4-302.12; Priority Foundation; Repeat; Employees could not locate a thin probe food thermometer. A thin probe thermometer that can take the temperature of thin food items shall be provided and accessible to employees. CDI- Employees obtained thermometer from nearby establishment.
1.0
40.
2-303.11; Core; Employee was observed cooking food while wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Wet wiping cloth was being stored on a prep table during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Scoop was being stored in a food container with its handle directly touching the food, and another scoop with no handle was being stored in a container of food. If utensils are stored inside of food containers, they shall have handles that are above the food product in order to prevent potential contamination.
2-102.12 (A); Core; Repeat; No one in the establishment had food manager safety certification. 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. A certified manager must be in the facility during hours of food handling.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Cut tomatoes were holding at 50F due to being double panned in a plastic container and rice leaves were holding at 58F in the front cold holding unit due to being stacked above the container's fill line. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Rice leaves were voluntarily discarded and tomatoes were taken to cool before a 4 hour period of temperature abuse elapsed.
3.0
33.
3-501.15; Priority Foundation; Chicken was found being cooled in a container with tightly fitted wrapping. Potentially hazardous foods shall cool in thin, shallow portions with vented or no covering to facilitate cool air flow. CDI- Wrapping was partially removed for cooling.
0.0
36.
4-302.12; Priority Foundation; Employees could not locate a thin probe food thermometer. A thin probe thermometer that can take the temperature of thin food items shall be provided and accessible to employees. CDI- Employees obtained thermometer from nearby establishment.
0.5
43.
3-304.12; Core; Scoop was being stored in a food container with its handle directly touching the food, and another scoop with no handle was being stored in a container of food. If utensils are stored inside of food containers, they shall have handles that are above the food product in order to prevent potential contamination. Full deductions will be taken if this item is repeated.
0.5
55.
6-501.12; Core; Wall behind the 3 compartment sink has some brown/black buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-102.12 (A); Core; No one in the establishment had food manager safety certification. One part time employee associated with the business had food safety manager certification, but he was working at another restaurant. 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. A certified manager must be in the facility during hours of food handling.
1.0
6.
2-401.11; Core; Upon EHS arrival, one employee beverage was being stored on a preparation table. Employee drinks shall have a lid, and be stored where not a source of contamination. Store in designated separate area from food and food items. Full deductions will be taken if this item is repeated.
0.5
21.
3-501.16(A)(1) ; Priority; While all other food was properly being held hot, chicken kabob was found holding at 120F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Chicken was reheated to 165F during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Cut tomatoes were holding at 52F and rice leaves were holding at 46F in the front cold holding unit. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Tomatoes were voluntarily discarded and rice leaves were taken to the walk-in cooler to be cooled down before a 4 hour period elapsed.
3.0
43.
3-304.12; Core; Repeat; Scoop with no handle was being stored inside of a container of fries. If utensils are stored inside of food containers, they shall have handles that are above the food product in order to prevent potential contamination.
0.5
49.
4-601.11(B) and (C); Core; Some clean food containers had sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
0.0
56.
6-501.110; Core; Phone was found being stored on a food service table with single service items. Employees shall use designated areas or lockers for personal items such as electronics or clothing.
2-102.12 (A); Core; No one in the establishment had food manager safety certification. One part time employee associated with the business had food safety manager certification, but he was working at another restaurant. 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. A certified manager must be in the facility during hours of food handling.
1.0
6.
2-401.11; Core; Upon EHS arrival, employee beverage was being stored directly on a preperation table. Employee drinks shall have a lid, and be stored where not a source of contamination. Store in designated separate area from food and food items.
0.5
22.
3-501.16 (A)(2) and (B); Priority; While large improvements appear to be made based on last inspection report, rice leaves were being stored too highly above their container's fill line on the prep top and were at 53F at the top of the container. Potentially hazardous foods being held cold shall remain at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Cut tomatoes were found being cooled in a large, deep plastic container with a lid attached. Potentially hazardous foods shall cool in thin, shallow portions with vented or no covering to facilitate cool air flow. CDI- Tomatoes were broken down into multiple shallow containers with no lids for cooling.
0.5
37.
3-302.12; Core; White food ingredients were being stored in a cup with no labeling. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
40.
2-402.11; Core; Repeat; Upon EHS arrival, multiple employees were not wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
0.5
41.
3-304.14; Core; Multiple wet wiping cloths were being stored on prep surfaces during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; One spoon was being stored in a food container with its handle directly touching the food, and another scoop with no handle was being stored in a container of food. If utensils are stored inside of food containers, they shall have handles that are above the food product in order to prevent potential contamination.
2-102.12 (A); Core; The PIC (owner) with the CFPM training was not in the establishment during the inspection. Another employee (Lorenzo) came from the store next door (Crisp) and said he is the other CFPM (Lorenzo's CFPM certification hangs on the wall, but he works in both establishments). 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. A certified manager must be in the facility during all hours of food handling. Have more employees get a CFPM certification. One CFPM should not cover two establishments, because that person needs to be in the establishment during all hours of operation. No points taken today.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple metal pans were stored as clean with stickers and sticker residue on them. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- Metal pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several of TCS foods in the cold table up front measured above 41F, see chart above. TCS foods (Time/Temperature Control for Safety) shall be maintained at 41F or below. CDI - foods were replaced with new ones from the WIC (temperatures at 41F). Call technician to lower unit's temperature. Full credit taken, third repeat.
3.0
28.
7-102.11; Priority Foundation; Found two spray bottle of glass cleaner and sanitizer without labeling. Working containers used for storing poisonous and toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - bottles labeled.
1.0
39.
3-305.11; Core; Found a box of lettuce on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep all food off the floor.
0.0
40.
2-402.11; Core; Two female food employees did not wear any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
2-102.12 (A); Core; The PIC with the CFPM training was on vacation during the inspection. Another employee came from the store next door and said they were the other CFPM but provided no identification to verify. 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. A certified manager must be in the facility during hours of food handling.
0.0
15.
3-302.11; Priority Foundation; Portioned, raw chicken and steak were being stored above bags of French fries in the walk-in freezer. Raw steak was being stored above containers of olives in the walk-in cooler. Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Product in the cold table up front measured between 42-45F. Tomatoes that measured 37F from the walk-in measured 42F when checked again during service. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Unit was turned down to the lowest setting and temps dropped to low 42F.
1.5
39.
3-305.11; Core; A box of cucumbers in the walk-in cooler and an unopened box of pita bread underneath the front counter were sitting on the floor. 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, and at least 15 cm (6 inches) above the floor. CDI: Boxes relocated.
1.0
45.
4-903.11(A) and (C); Core; Plastic lids are being stored above the fountain drink machine with the food-contact surfaces facing up. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Invert these lids to prevent contamination from hands and debris.
0.5
47.
4-205.10; Core; A small, white immersion blender was labeled "For household use only". Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions. Replace this blender with one designed for commercial use (like the other blender in the facility).
0.0
49.
4-601.11(B) and (C); Core; Shelves in the walk-in cooler are beginning to build up a light layer of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
56.
6-305.11; Core; Employee foods and open beverages are stored in the walk-in cooler on the highest shelf above covered food for patrons. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Place all employee foods in one area underneath food for patrons.
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
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information sent to PIC via email again.
0.5
6.
2-401.11; Core; Employee drink stored on walk-in shelf directly above food. Employee coffee cups stored next to containers on prep table. Employees shall eat and drink away from food and clean equipment to prevent contamination. Store in designated separate area from food and food items.
0.5
16.
4-601.11 (A); Priority Foundation; A couple of metal pans were stored as clean with sticker residue on them. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- Metal pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Falafel were sitting at room temperature after being fried. TCS foods shall be hot held at 135 or above. CDI- Food was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
1.5
28.
7-206.11; Priority; A can of Raid Flying Insects killer was found in establishment, which is for residential use only. Only pesticides that are labeled for use in food service establishments shall be used. CDI- PIC was informed of manufacturer's label requirement. Can was removed from establishment.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; PIC lacking a valid approved certification. States that ServSafe is expired. 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. Obtain approved certification.
1.0
5.
2-501.11; Priority Foundation; Facility lacking procedures for vomit and diarrheal clean up. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Provided through email a procedure template.
0.0
6.
2-401.11; Core; Employee coffee cup stored on shelf directly next to containers of food under prep table. Several employee drinks stored next to tea dispenser and cup of single service utensils. Employee drinks shall have a lid, and be stored where not a source of contamination. Store in designated separate area from food and food items.
0.5
15.
3-302.11; Priority; Raw meat in plastic to go bag stored above falafels in freezer. Raw meat stored above cooked meat in metal pans with plastic wrap in the freezer. Raw chicken stored above bucket of grapes in walkin. Food shall be stored according to final cook temperature. Items relocated during inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Containers on clean dish rack with food debris remaining inside and some oily. Dicer on clean rack with food remaining in it. Tongs with food on them hanging on clean dish rack above prep sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items returned to dish area. Talked with PIC to have employees go through remainder of dishes. CDI
1.5
16.
4-602.11; Core; Black residue accumulation in top of ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken and lamb in steam well less than 135F. Food shall be held hot 135F or higher. Items reheated on grill to 165F-198F, more water added to the steam well and temperature setting increased. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some food in makeline above 41F. Cheese stored in drawer under fryer at 44F, during permitting it was discussed that these drawers would not be used because they did not work and were attached to the remainder of the functioning unit. Previously these drawers were all labelled to not use and some of those labels have been removed. Food shall be 41F or less. PIC states that food is removed at night and stored in walkin. Temperature checked later on and temperatures decreasing in unit. Possible higher temperatures due to recently food being placed in unit and unit turned off at night. Ensure that unit has cooled before placing food in unit. Use plastic wrap and lids on products to aid in cooler temperatures. Cheese from drawer unit discarded. CDI
1.5
28.
7-102.11; Priority Foundation; Spray bottle with unknown contents not labelled and haning on splash guard above drain board of the prep sink. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Contents discarded. Label bottles with contents. CDI
1.0
28.
7-201.11; Priority; Open tube of caulk stored on top of box with portion cups inside. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Store chemicals and other items on bottom shelf and food items on upper shelves. Items relocated. CDI
0.0
37.
3-302.12; Core; Unknown dry goods/spices stored in reused containers and lacking a label. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Label containers.
0.0
39.
3-307.11; Core; Raw meat stored in plastic to go bag in freezer. Severely dented can of grape leaves on dry storage rack and PIC states they intend to use it. Food shall be protected from sources of contamination. Store food in approved containers or food grade bags, and return dented cans to vendor.
0.0
45.
4-903.11(A) and (C); Core; Foam plates on dry storage rack with food debris on them and food contact portion facing up. Box of portion cups stored comingled with tools and other items. Single service article shall be stored in a clean, dry location and protected from contamination. Store inverted or in original packaging. Store tools and other non food items on bottom shelf and food items on upper shelving.
0.5
45.
4-502.13; Core; Containers previously having a different original product being reused to store dry goods like seasonings. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard container after original product is removed.
0.0
47.
4-101.19; Core; Cardboard used as shelf liners on rack by walkin freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove cardboard. If liner is necessary, use something washable like a sheet pan or plastic shelf liners.
0.0
52.
5-402.11; Priority; Drain for three compartment sink and ice machine extending below the floor level and into the drain. A direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. Shorten pipes or adjust height so that there is a gap between the top for the drain/floor/bowl and the bottom of the pipe.
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. January 21, 2022 verification for air gaps due.
