2-102.12 (A); Core; No certified protection food manager present. A certified food protection manager shall be present during all times of food handling and operation. Have staff with managerial control certified. [REPEAT]
1.0
16.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 10-25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Active rice scoops containers with hot-hold water in hot-hold units observed with ring of residue buildup in the scoop containers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- pans returned to dish area for thorough cleaning during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In glass-door cooler, chicken nuggets measured at 44F. Overall, cold-holding is improving. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Nuggets exceeding 41F but not over 45F moved to walk-in cooler/freezer for active cooling. Recommend having glass door cooler and both main prep units serviced and temperature adjusted lower. Recommend only using the glass-door unit for non-TCS foods. [REPEAT]
1.5
28.
7-202.12; Priority; Sanitizer concentration too high at active 3-comp sink, measured at 500-600pm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer adjusted during inspection. PIC calling vendor to have dispenser adjusted.
0.0
39.
6-404.11; Priority Foundation; Several sharply dented cans of food products observed stored on can rack for use. Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Dented cans removed from dry goods storage. Provide a separate designated space for return items.
0.0
47.
4-501.11; Core; storage rack in dishroom is rusting. Storage rack in storage room with pressboard shelves observed with shelves bowing down and microbial growth converted to maintenance mechanical equipment only storage. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Recommend replacing the maintenance storage rack. Replace the rusted dishroom rack. [REPEAT]
0.0
54.
5-501.110; Core; Side doors of shared dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. Recommend adding signage to remind users to -Please close doors after use-. CDI- Doors closed during inspection.
0.0
General Comments
VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required concentration. Follow-Up: 08/23/2024
2-102.12 (A); Core; No certified protection food manager present. A certified food protection manager shall be present during all times of food handling and operation. Have staff with managerial control certified. [REPEAT]
1.0
10.
6-301.14; Core; Kitchen handwashing sink lacking a handwashing sign. 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- Handwashing sign provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in beer walk-in cooler holding too warm, measured at 43-45F. Cut cabbage sitting out on counter, not on TPHC, measured at 58F. Pork dumplings in right prep unit holding at 43F. In glass-door cooler, curry at 45F, fried chicken at 41-45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler/freezer for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Temperature of beer cooler reduced during inspection. Recommend having glass door cooler serviced and temperature adjusted lower.
1.5
23.
3-501.18; Priority; Disposition: In walk-in cooler, a few containers of cut cabbage lacking date and prep date unknown. Containers of curry cook/froze/thaw in glass door cooler lacking dates. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection. Products with prep date not know voluntarily discarded by PIC during inspection.
1.5
45.
4-903.11(A) and (C); Core; Stacks of unwrapped, uncovered single-service rice go-containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers rearranged during inspection.
0.0
47.
4-501.11; Core; Clean dish storage rack in dishroom is rusting. Storage rack in storage room with pressboard shelves observed with shelves bowing down and microbial growth. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the racks.
0.0
47.
4-202.11; Priority Foundation; Several cracked plastic containers stored as clean. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged containers voluntarily discarded during inspection by PIC.
0.5
53.
5-501.17; Core; Staff restroom lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to this restroom.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling. CDI: REHS sent PIC serve safe website. Repeat.
1.0
39.
3-305.11; Core; Ice exposed to ceiling. Food shall be protected from contamination by storing food where it cannot be exposed to splash, dust or other contamination. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors throughout kitchen including walk ins. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling. CDI: REHS sent PIC serve safe website. Repeat.
1.0
16.
4-703.11; Priority; Chlorine Dish Machine 0ppm. Maintain sanitizer at correct concentration 50-100ppm. CDI: Sanitizer container was empty and PIC switched out containers. Repeat.
1.5
39.
3-305.11; Core; Boxes of food stored on the floor inside walk in freezer. Food shall be protected from contamination by storing them at least 6 inches off floor. Repeat.
1.0
43.
3-304.12; Core; In use utensils sitting in water at 70F. In use utensils shall be stored in water at 135F or above. CDI: Corrected to 140F.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout kitchen including walk ins. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling. CDI: REHS sent PIC serve safe website. Repeat.
1.0
9.
3-301.11; Priority; Employee observed picking up cooked broccoli with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI: Broccoli discarded.
2.0
16.
4-703.11; Priority; Quat in 3 comp sink basin 0ppm. Maintain sanitizer at correct concentration of 200-400ppm. CDI: Sanitizer corrected to 200ppm.
1.5
21.
3-501.16(A)(1) ; Priority; Soup in hot hold unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Soup reheated to 170F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Steak in bowl inside make line, noodles sitting on counter and dumplings over filled on make line 45-60F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded.
1.5
39.
3-305.11; Core; Ice exposed to ceiling. Food shall be protected from contamination by storing food where it cannot be exposed to splash, dust or other contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and clean utensils stored in soiled containers and on soiled shelves. Clean utensils shall be stored in a self draining position that allows air drying and where they are not exposed to other contamination. Repeat.
1.0
48.
4-501.19; Priority Foundation; Employee washing dishes in 90F water. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F. CDI: Corrected to 115F.
0.5
49.
4-602.13; Core; Cleaning needed of outsides of equipment and shelving units. 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 throughout establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling. CDI: REHS sent PIC serve safe website. Repeat.
1.0
8.
2-301.12; Priority; Employee observed cleaning hands with gloves still on. Employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a handwashing sink. CDI: Employee was instructing to removed gloves and rewash hands. Repeat.
4.0
15.
3-302.11; Priority; Cooked chicken stored under raw chicken inside walk in. Food shall be protected from cross contamination by storing foods based on final cook temps with RTE over raw. CDI: Items rearranged.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and clean utensils stored in soiled containers and on soiled shelves. Clean utensils shall be stored in a self draining position that allows air drying and where they are not exposed to other contamination. Repeat.
0.5
47.
4-501.11; Core; Reach in unit still leaking and rusty shelving unit by dish washing area. Equipment shall be maintained in a good state of repair. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling. Repeat.
1.0
8.
2-301.15; Priority Foundation; Food employee observed washing hands off in food prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI: Employee rewashed hands in handsink.
0.0
8.
2-301.12; Priority; Employee observed cleaning hands with gloves still on. Employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a handwashing sink. CDI: Employee was instructing to removed gloves and rewash hands. Repeat.
2.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and clean utensils stored in soiled containers and on soiled shelves. Clean utensils shall be stored in a self draining position that allows air drying and where they are not exposed to other contamination.
0.5
47.
4-501.11; Core; Reach in unit still leaking and rusty shelving unit by dish washing area. Equipment shall be maintained in a good state of repair. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; No certified protection food manager present at time of inspection. A certified food protection manager shall be present during all times of food operation/handling.
1.0
8.
2-301.12(A) Priority; Employee observed cleaning hands with gloves still on. Employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a handwashing sink. Corrected during inspection - employee was instructing to removed gloves and rewash hands.
0.0
15.
3-302.11 Priority; Raw chicken in standing fridge observed stored above dumplings and green beans. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Corrected during inspection - raw chicken was moved to bottom shelf.
1.5
23.
3-501.17 (A) Priority Foundation; Container of noodles, and container of dumplings did not have date marks on them. TCS foods held in establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. Corrected during inspection - known dates were added. Date marking is a repeat violation.
1.5
33.
3-501.15 Core; Spring rolls at 60F made 3 hours prior, observed tightly wrapped in plastic. Proper cooling shall be done by using one or more of the following methods, using ice-wands/baths, shall containers/thin food portions, in loosely covered or uncovered (if protected from overhead contamination) containers, using rapid cooling equipment such as walk-in freezer or blast chillers or other appropriate methods. Corrected during inspection - spring rolls were moved to walk-in freezer. Repeat violation.
0.5
38.
6-202.13; Core; Sticky fly trap was observed hanging over a prep table. Insect control devices shall not be located over a food preparation area. Corrected during inspection - fly trap was moved.
0.0
39.
3-305.11; Core; Containers of food sitting in pooled water inside reach in units. Food shall be protected from contamination by storing food in a clean, dry location and where it cannot be exposed to splash, dust or other contamination. This is a repeat violation.
1.0
43.
3-304.12; Core; Working utensils stored in water at 115 degrees. Food preparation and dispensing utensils shall be stored in water of 135 F above, under running water with sufficient velocity to flush particulates, or in a clean dry area. Corrected during inspection - hot plate turned to a higher setting, and water was switched.
0.0
45.
4-903.11(A) and (C); Core; single-service food containers throughout facility stored with food contact side exposed. Single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; Low boy/reach-in unit is still leaking. Filters missing from hood vents. Equipment shall be maintained in a state of good repair. This is a repeat violation.
0.5
55.
6-501.12; Core; Cleaning of floors needed, at bar area, and under equipment in the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
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; Dish Machine sanitizer 0ppm. Maintain sanitizer at correct concentration. CDI: PIC set up 3 comp and called maintenance upon REHS departure.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noodles, tofu and chicken inside reach ins and on make line 45-64F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Noodes discarded and tofu moved to walk in.
1.5
23.
3-501.17; Priority Foundation; Items inside refrigerator and inside reach in units not date marked. TCS foods held in establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. CDI: Items date marked. Repeat.
1.5
33.
3-501.15; Priority Foundation; Tofu and won tons cooling inside reach in units in deep containers and plastic bags. Cooling shall be accomplished by using one or more methods: smaller pans and rapid cooling equipment. CDI: Items placed on sheet pans and moved to walk in.
0.5
39.
3-305.11; Core; Containers of food sitting in pooled water inside reach in units and ice exposed to ceiling. Food shall be protected from contamination by storing food in a clean, dry location and where it cannot be exposed to splash, dust or other contamination.
1.0
47.
4-501.11; Core; Reach in units leaking. Equipment shall be maintained in a good state of repair.
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. 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. No PIC signature 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. VR- VERIFICATION REQUIRED. REHS will return by November 15, 2019 to verify the menus have been corrected. Follow-Up: 11/17/2019
*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. Recommend labelling the food prep sinks for their designated usage (ex.- Raw chicken only, vegetables only). Dates on date-marked items varied. Some with month first, some with day first. Recommend spelling out the month (ex.- Jan, Feb, March) to avoid confusion. Recommend adding dedicated trash cans at the handwashing sinks as the larger trash cans nearby may wander.
*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. EHS will be back Friday September 28, 2018 to verify dishes. Follow-Up: 10/05/2018
Inspector contact info: Maria Powell 919-675-5603. 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.
