6-301.12; Priority Foundation; The handwashing sinks in the kitchen did not have paper towels. All Handwashing sinks must be provided with a hand drying device. CDI.. Paper towels were placed at the handwashing sink.
1.0
15.
3-302.11; Priority; Raw chicken was stored above raw pork and beef. Food items must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.
1.5
28.
7-207.11; Priority; Prescription Medicine was stored above a food prep area. Medicines must be located to prevent contamination of Food, Equipment, Utensils, Single-Service Items. CDI.. The medicines were moved away from the food prep area.
1.0
37.
3-302.12; Core; There was several food containers that were not properly labeled. Food containers must be labeled with the common name of the food item in the container. CDI.. The food containers were properly labeled.
0.0
39.
3-307.11; Core; In the dry storage area there was a bag of flour that was open and there were dead gnats in the flour. Food must be stored in a manner to prevent contamination. CDI.. The flour was placed in the trash can.
1.0
44.
4-903.11(A), (B) and (D); Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
2-301.14; Priority; On two different occasions employees went outside the employees entered the kitchen without washing their hands. Employees must wash their hands after engaging in any activity that will contaminate the hands. CDI.. The employees were instructed on proper handwashing. The employees were properly washing their hands before the end of the inspection.
2.0
15.
3-302.11; Priority; In the walk-in freezer several trays of raw chicken was stored above raw beef. Food items must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; There was a container of chicken bits that were being held cold at 54F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was cooled down to 41F.
0.0
23.
3-501.17; Priority Foundation; There were some chicken and beef items in the walk-in that were not date marked. Some raw and ready-to-eat food items stored in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or the preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
1.5
49.
4-601.11(B) and (C); Core; Clean the shelves that the plastic lids are stored on. Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean the gaskets in the cold hold units.
0.0
55.
6-501.12; Core; Clean the floor around the deep fryers. Physical Facilities shall be cleaned as often as necessary to keep them.
3-302.11; Priority; In a cold hold unit there were some food items that were uncovered. Food items must be stored in a manner to prevent contamination. CDI.. The food items were covered up.
0.0
16.
4-601.11 (A); Priority Foundation; There were several knives on the knife holder stored as clean that had dried food debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The knives were taken to the three compartment sink to be washed.
1.5
43.
3-304.12; Core; There was a knife that was stored in-between two cold-hold units. All in-use equipment must be stored in a clean location. CDI... The knife was washed and placed on the cutting board of the cold hold unit.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
45.
4-502.13; Core; Single service items were being used to scoop fried rice. The single-service cup was left in the rice cooker. Single-service items may not be reused. Single-service items are not be used as multi-use equipment.
0.5
49.
4-601.11(B) and (C); Core; Clean in-between the deep fryers. Equipment shall be kept free of an accumulation of Food residue and other debris.
0.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be (50 foot candles) at a surface where a Food Employee is working with Food or working with utensils or equipment such as knives, slicers or where Employee safety is a factor.
4-501.114; Priority; The chlorine dish machine was showing no measurable chlorine sanitizer at the time of the inspection. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The repair person was called out and the machine was fixed and dispensing 100 parts per million at the end of the inspection.
1.5
16.
4-602.11; Priority; Clean the inside of the ice machine to remove the pink and black build up. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude accumulation of the build up. CDI.. The ice machine was cleaned during the inspection.
0.0
23.
3-501.17; Priority Foundation; There was some chicken and noodles in the walk-in cooler that were not date marked. These potentially hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. CDI.. The food items were date marked.
1.5
37.
3-302.12; Core; There were several containers that were not labeled on the cook line. Except for containers holding food that can be easily recognized such as dry pasta, working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oils, flour, herbs, salt, spices, and sugar must be identified with the common name of the Food item.
1.0
49.
4-601.11(B) and (C); Core; Clean around the stove and the cooking equipment. Clean the shelves in the walk-in cooler. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
4-601.11 (A); Priority Foundation; The large can opener had debris on the blade. There some dishes stored as clean that had food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
22.
3-501.16 (A)(2) and (B); Priority; There were eggs that were being held at 73F. This potentially hazardous food must be held at 41F or below. CDI.. The eggs were placed in the trash can.
1.5
43.
3-304.12; Core; There was some in-use utensils that was left in seating water. All in-use utensils must be in seating water with a temperature if cold ranges from 41F and below. If the temperature is hot the water must be held at temperatures that range from 135F and above. CDI... The water was poured out and the dishes were placed at the three compartment sink.
0.0
47.
4-501.11; Core; Repair the leak in the walk-in freezer there was ice hanging from the shelves at the start of the inspection. This is a repeat from the last inspection.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold unit. Clean the shelves in the walk-in cooler and freezer. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
2-301.14; Priority; Food employee observed entering back into the kitchen from outside and proceeded to cook an order without handwashing. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- employee instructed to wash hands.
2.0
15.
3-302.11; Priority; Containers of pooled eggs were stored over ready-to eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: ready-to eat foods. CDI- eggs were rearranged.
1.5
28.
7-207.11; Priority; A bottle of vitamins for employee personal use were found stored in the reach-in cooler with other food items. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- vitamins removed.
0.0
39.
3-305.11; Core; Ice also found building up on food in the walk in freezer. Food shall be protected from contamination by being stored 6 inches above the floor and in a clean, dry area. Try not to store food under condenser.
1.0
47.
4-501.11; Core; [Repeat] Ice build up found on the left side of the condenser in the walk in freezer. The prep cooler on the end of the cook line has a broken door that is taped closed. Several of the gaskets on the prep coolers along the cook line are torn and in need of replacement. Equipment shall be maintained in good repair. Repair walk in, prep cooler door and replace gaskets.
0.5
49.
4-601.11(B) and (C); Core; heavy grease accumulation on the sides of the cooking equipment. The shelving in the walk-in cooler and prep coolers has residue accumulation present. Food debris is present in the bottom of the prep coolers as well as behind the lids. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
3-101.11; Priority; A container of dried peppers found to have numerous moths crawling in and on the food. Upon opening most of the moths flew out. Food shall be safe and unadulterated. CDI: PIC voluntarily discarded the food.
1.0
16.
4-602.11; Core; Ice bin and drink dispenser found with black residue build up on them. Equipment line ice bins and drink dispensers shall be cleaned at a frequency to preclude the build up of soil. Increase cleaning frequency.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two cracked shell eggs found stored in the top of a flip top cooler on top of the other containers holding at 52F. TCS foods shall be maintained cold at 41F or below. CDI: Eggs were moved to the bottom of the cooler.
0.0
33.
3-501.15; Priority Foundation; Two pans of chicken found sitting out in the kitchen at 65-75F approximately 1.5 hours after cooking. Cooling shall be accomplished in rapid cooling equipment, separating into smaller, thinner portions or placing the food in shallow pans. CDI: Employee spread chicken out on to sheet pans to cool faster and placed in walk in cooler
0.5
37.
3-302.12; Core; Several bottles of varying sauces and several containers of white powder were not labeled. Working containers of food shall be labeled with the common name. CDI: Employee labeled items
1.0
38.
6-501.112; Core; Two very full insect traps found in dry storage. Dead or trapped insects shall be removed at a frequency that prevents accumulation. Replace traps.
1.0
38.
6-501.111; Core; Numerous moths and other flying insects found flying around the kitchen. Ensure control measures are in place to control pests. Increase pest control measures.
0.0
39.
3-305.11; Core; A few food items found stored on the floor. Ice also found building up on food in the walk in freezer. Food shall be protected from contamination by being stored 6 inches above the floor and in a clean, dry area. Try not to store food under condenser and store food at least 6 inches off of the floor.
1.0
43.
3-304.12; Core; Both ice scoops in the ice bins found with handle in the ice. When stored in food, the handle shall maintain out of the food. CDI: PIC adjusted scoops.
0.0
47.
4-501.11; Core; Ice build up found on the left side of the condenser in the walk in freezer. Equipment shall be maintained in good repair. Repair walk in.
0.0
General Comments
inspection led by Lindsea Smith
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; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Written procedures for responding to vomiting & diarrheal events must be provided. This new requirement was discussed. 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- guidance provided.
0.0
16.
4-602.11; Core; The ice machine has pink and brown residue accumulation along the shield inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic paste that has been heat treated and is sitting out at room temperature of 78F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- garlic paste was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Several containers of TCS foods ( garlic paste, ginger juice made fresh, sweet and sour sauce) were not labeled indicating when each food item was prepared. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD 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 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were labeled.
1.5
37.
3-302.12; Core; A few sauce bottles and dry storage bins holding salt and sugar were missing a label. Working containers of food shall be labeled with the common name.
0.0
39.
3-305.11; Core; Quite a few large bags of rice were found stored on the floor in the outside storage room. 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- food items were removed from the floor.
1.0
43.
3-304.12; Core; Quart containers and broken scoops were observed being stored in the dry storage bins of food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container.
0.0
47.
4-501.11; Core; Ice buildup from the condenser unit is present in the top left corner of the walk-in freezer. Equipment shall be maintained in a state of good repair. Repair this issue.
0.0
49.
4-602.13; Core; The dry storage bins have some residue accumulation present. The storage cart used to hold various sauces and spices for cooking has heavy food debris and residue and is need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-303.11; Core; A few lights are out in the kitchen and in need of replacement. At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
2-501.11; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Written procedures for responding to vomiting & diarrheal events must be provided. This new requirement was discussed.
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.
0.0
37.
3-302.12; Core; Observed a red squirt bottle without a label on it. Working containers of food shall be labeled with the common name.
0.0
43.
3-304.12; Core; Observed the ice scoop laying on the ice in the ice maker. Ice scoops shall be stored in a clean dry location or in the ice with the handle sticking out of the ice.
0.5
47.
4-501.11; Core; The walk in cooler storage racks are rusting and the door gasket is loose. Equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Cooler gaskets throughout the facility were observed with accumulated soil residue. Walk in cooler storage racks were observed with accumulated debris. Nonfood contact surfaces of equipment shall be maintained clean.
0.5
55.
6-201.11; Core; There is a hole in the floor to the right of the main entrance to the kitchen. Floors shall be maintained in good repair.
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
General Comment: Chlorine sanitizer in 3 compartment sink was borderline today at 50ppm. Extra sanitizer was added during the inspection. EHS recommends using slightly more chlorine solution while mixing sanitizer in the 3 compartment sink.
*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: 08/24/2020
*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.
