2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Provided list of ANSI-approved programs for acquiring food protection manager certification.
1.0
10.
5-202.12; Core; Handwashing sinks in kitchen were unable to reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Temper water to reach 100F.
1.0
15.
3-302.11; Priority; Raw, uncovered turkey was stored above raw, uncovered beef in reach in freezer. Food shall be protected from cross contamination by separating raw foods during storage, preparation, holding, and display based on their final cook temperatures and separating raw food from ready-to-eat foods. Frozen raw products may be exempt if they are not removed from their commercial packaging. CDI: Food was reorganized based on final cook temperatures.
1.5
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer tested to be above 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's label. CDI: Sanitizer was diluted to 200 PPM.
1.0
39.
3-303.12; Core; Tomatoes on self-service cold table was stored in container with undrained ice. Unpackaged food may not be stored in direct contact with undrained ice; cut, raw vegetables such as celery or carrot sticks or cut potatoes and tofu may be immersed in ice or water. Add slotted pan to allow ice to drain.
0.0
47.
4-501.11; Core; Spray nozzle at 3-compartment sink was leaking. Equipment shall be maintained in a state of good repair. Repair items listed. Repeat; Half points deducted due to repair of condenser.
0.5
49.
4-601.11(B) and (C); Core; Exhaust vents on grill line were soiled with grease accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean fume hood.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Provided list of ANSI-approved programs for acquiring food protection manager certification.
1.0
10.
6-301.12; Priority Foundation; Back and expo line handwashing sinks did not have paper towels. Front handwashing sink did not have paper towels. Each handwashing sink shall be provided with a hand drying provision. EHS will verify paper towels added to sinks by 12/21/23.
1.0
47.
4-501.11; Core; Ice building up around walk in freezer condenser. Equipment Equipment shall be maintained in a state of good repair. Repair items listed.
1.0
47.
4-101.17; Core; Observed wooden sticks being used for direct food-contact at the mongolian grill. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Provide documentation that states that this utensil meets the requirement or replace with an approved utensil.
0.0
56.
6-403.11; Core; Employee foods and personal items were on table right next to produce sink and table with slicer. Provide a designated space for employees to eat, drink, store foods and personal items that prevents possible cross-contamination.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 12/21/2023
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Provided list of ANSI-approved programs for acquiring food protection manager certification.
1.0
16.
4-601.11 (A); Priority Foundation; Slicer was lightly soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Slicer cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, cabbage, bean sprouts, and noodles were maintained above 41F in customer self-serve line. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Temperature gauge was adjusted on cold holding unit.
3.0
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer tested to be above 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's label. CDI: Sanitizer was diluted to 200 PPM. Sanitizer preparation procedures reviewed with all present staff.
2.0
47.
4-501.11; Core; Ice building up around walk in freezer condenser. Spray nozzle at dish machine was leaking. Equipment Equipment shall be maintained in a state of good repair. Repair items listed.
0.5
48.
4-501.14; Core; Sides and doors of dish machine were soiled with black residues. Spray nozzle next to dish machine was soiled with green residues. Warewashing equipment shall be cleaned at a frequency to prevent recontamination of equipment. Clean warewashing equipment.
0.0
55.
6-501.12; Core; Walls near dish machine and grill were heavily soiled with food debris. Ventilation hoods had excess accumulation of oil and grease. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls and ventilation hoods.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC was unable to answer questions regarding facility processes. The person in charge shall demonstrate knowledge by correctly to the inspector's questions as they relate to the specific food operation. CDI: Educational moments regarding priority items.
0.0
2.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Provided list of ANSI-approved programs for acquiring food protection manager certification.
1.0
10.
6-301.12; Priority Foundation; None of the kitchen handwashing sinks had paper towels. Front handwashing sink did not have paper towels. Each handwashing sink shall be provided with a hand drying provision. CDI: Paper towels added to handwashing sink.
1.0
15.
3-302.11; Priority; Raw, uncovered turkey was stored above raw, uncovered beef in walk in freezer. Individually wrapped packages of raw pork was stored above ready-to-eat noodles in walk in freezer. Food shall be protected from cross contamination by separating raw foods during storage, preparation, holding, and display based on their final cook temperatures and separating raw food from ready-to-eat foods. Frozen raw products may be exempt if they are not removed from their commercial packaging. CDI: Food was reorganized based on final cook temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, cabbage, bean sprouts, and noodles were maintained above 41F in customer self-serve line. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk in freezer to rapidly cool. Allow cold holding unit to reach at least 41F before placing food into it for service.
1.5
23.
3-501.17; Priority Foundation; Noodles, tofu, red cabbage, and sprouts in walk in cooler were not date marked. Food shall be labeled with the date it was prepared and discarded after 7 days. CDI: Food was date marked for Friday and Saturday (5/26 and 5/27). Facility was placed on date marking risk control plan.
3.0
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer tested to be above 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's label. CDI: Sanitizer was diluted to 200 PPM.
1.0
39.
3-305.11; Core; Multiple containers of sliced meats were stored on the floor in the walk in freezer, below leaking condenser. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Do not store food on the floor.
0.0
43.
3-304.12; Core; Rice scoops were sitting in still water under 135 degrees Fahrenheit. In use utensils shall be stored in water above 135 degrees Fahrenheit or in running water. CDI: Rice scoops were removed from the water.
0.0
47.
4-101.17; Core; Observed wooden spoon being used for direct food-contact with rice. Facility could not provide documentation that wooden spoon meets requirements. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Provide documentation that states that this utensil meets the requirement or replace with an approved utensil.
0.0
47.
4-501.11; Core; Ice building up around walk in freezer condenser. Spray nozzle at dish machine was leaking. Equipment Equipment shall be maintained in a state of good repair. Repair items listed.
0.5
55.
6-501.12; Core; Walls near dish machine and grill were heavily soiled with food debris. Ventilation hoods had excess accumulation of oil and grease. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls and ventilation hoods.
0.5
55.
6-501.11; Core; Light shield is dangling from ceiling near back prep sink. Physical facilities shall be maintained in good repair. Reattach light shield.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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: Provided list of ANSI-approved programs for acquiring food protection manager certification.
1.0
16.
4-601.11 (A); Priority Foundation; Can opener and some utensils were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items sent to 3-compartment sink to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bean sprouts and cabbage in self-serve buffet line were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk in freezer to rapidly cool.
1.5
23.
3-501.17; Priority Foundation; Noodles, tofu, and red cabbage in walk in cooler were not date marked. Food shall be labeled with the date it was prepared and discarded after 7 days. CDI: Food was date marked.
3.0
28.
7-201.11; Priority; Sanitizer bottle was stored directly next to water containers and cups on service cart. Toxic materials shall be stored so they can not contaminate food, equipment, or utensils. CDI: Sanitizer bottle moved to lower compartment of shelf.
0.0
55.
6-501.12; Core; Walls near 3-compartment sink and grill were heavily with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
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
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification.
1.0
23.
3-501.17; Priority Foundation; Noodles, tofu, and rice in walk in cooler were not date marked. Food shall be labeled with the date it was prepared and discarded after 7 days. CDI: Food was date marked.
1.5
41.
3-304.14; Core; Wiping cloth container of sanitizer had a concentration below 200 PPM quaternary ammonia. Quaternary ammonia shall have a concentration of 200-400 PPM. CDI: Sanitizer added to container.
0.0
47.
4-501.11; Core; Walk in freezer light switch does not turn on light. Walk in freezer has build up of ice near condenser. Equipment shall be maintained in a state of good repair. Repair items listed.
0.5
55.
6-501.12; Core; Walls near 3-compartment sink and grill were heavily with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
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
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification.
1.0
8.
2-301.14; Priority; Employees observed switching from working with register, soiled dishes, and answering the phone to handling food without handwashing. Hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI: Educational moment.
2.0
10.
6-301.12; Priority Foundation; Handwashing sink nearest to dish machine did not have paper towels. Each handwashing sink shall be provided with a hand drying provision. CDI: Paper towels added to handwashing sink.
1.0
39.
3-305.11; Core; Multiple containers of sliced meats were stored on the floor in the walk in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Do not store food on the floor.
1.0
47.
4-101.17; Core; Observed wooden sticks being used for direct food-contact at the mongolian grill. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Provide documentation that states that this utensil meets the requirement or replace with an approved utensil.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC was unable to answer questions regarding facility processes. The person in charge shall demonstrate knowledge by correctly to the inspector's questions as they relate to the specific food operation. CDI: Educational moments regarding priority items.
0.0
2.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in the buffet line were above 41F due to the unit being turned off. Time/temperature for safety foods shall be held at 41F or below. CDI: Food was moved to walk in cooler. Avoid storing food in this unit while it is not on.
3.0
23.
3-501.17; Priority Foundation; Multiple food items in the walk in cooler were not date marked. Food shall be labeled with the date it was prepared and discarded after 7 days. CDI: Food was date marked.
3.0
28.
7-204.11 ; Priority; Multiple bottles of quaternary ammonia sanitizer were tested to be above 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Sanitizer was diluted to 200 PPM and educational moment.
2.0
41.
3-304.14; Core; Sanitizer bucket had a concentration of quaternary ammonia below 200 PPM. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses at 200-400 PPM for quaternary ammonia, 50-200 PPM for chlorine solutions, and in accordance with manufacturer's label use instructions. Ensure that quaternary ammonia concentration in wiping cloth buckets is 200-400 PPM.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Facility is within 210 days of issuance of permit. Points taken on this violation after 210 days past issuance of permit.
0.0
15.
3-302.11; Priority; Raw chicken (removed from original packaging) was stored above raw fish (removed from original packaging). Food shall be protected from cross contamination by separating raw foods during storage, preparation, holding, and display based on their final cook temperatures. CDI: Chicken was moved to the bottom shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple temperature controlled food items were being held above 41F in the self serve prep line. Temperature controlled for safety food shall be maintained at 41F or less. CDI: Food items were moved to walk in cooler to cool down and the unit's temperature was adjusted.
1.5
23.
3-501.17; Priority Foundation; Multiple food items in the walk in cooler were not labeled with the date they were prepared. Food held longer than 24 hours shall be labeled with the date it was prepared and discarded after 7 days. CDI: Food was labeled with the date it was prepared.
1.5
28.
7-204.11 ; Priority; Sanitizer for cleaning the slicer was above 200 PPM chlorine. Sanitizer in spray bottles were above 400 PPM quaternary ammonia. Chlorine sanitizers for food-contact surfaces shall have a concentration of 50-200 PPM. Quaternary ammonia sanitizers for food-contact surfaces shall have a concentration of 200-400 PPM. CDI: Sanitizers were diluted to be within their correct concentration ranges.
2.0
28.
7-201.11; Priority; Bottle of Lysol was stored by the fish prep sink. Poisonous or toxic materials shall be stored so they can not contaminate food or equipment. CDI: Lysol was moved to office.
0.0
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 dishes in a self-draining position.
0.0
45.
4-903.11(A) and (C); Core; Customer self service bowls were not stored inverted. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI: Bowls were flipped to prevent customer contamination.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility is within 210 days of issuance of permit. Points taken on this violation after 210 days past issuance of permit.
0.0
2.
2-102.12 (A); Core; Facility is within 210 days of issuance of permit. Points taken on this violation after 210 days past issuance of permit.
0.0
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility had poster visible notifying employees of what symptoms and illnesses must be reported but did not have guidance on restriction, exclusion, reinstatement.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for clean up of vomiting and diarrheal events. CDI-EHS provided sample written procedure.
0.0
15.
3-302.11; Priority; Meats were uncovered in the walk in freezer and beef rolls observed in turkey container. Foods must be stored covered and in a way that prevents possible contamination between species. CDI-containers were covered.
1.5
21.
3-501.16(A)(1) ; Priority; Rice in steam table was below 135F. All foods held hot must be at 135F or above. Rice was reheated and steam unit was adjusted up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in the buffet were above 41F. All foods held cold must be at 41F or below. Unit was adjusted down and lids were added to containers and temps started dropping quickly. EHS recommends keeping holding logs on this unit.
1.5
23.
3-501.17; Priority Foundation; Tofu and noodles must be date marked if held for more than 24 hours. PIC was aware of prep date and date marks added.
0.0
28.
7-204.11 ; Priority; Sanitizer in bottles was mixed well above 400ppm. Quat sanitizer must be between 200-400ppm. CDI-remade.
1.0
28.
7-102.11; Priority Foundation; Several working bottles of chemicals were unlabeled. CDI-labeled.
0.0
47.
4-202.11; Priority Foundation; Colanders are placed directly on wire rack shelving in the walk in cooler. Recommend using trays or pans as liners to prevent drippage and to prevent foods from having direct contact with shelving. CDI-pans were placed under colanders.
0.0
56.
6-403.11; Core; Employee foods and drinks were on table right next to produce sink. Provide a designated space for employees to eat, drink, store foods and personal items that prevents possible cross-contamination.
