2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires employees use a thermometer to check the temperature of chicken as it cools. PIC Duties requires food contact surfaces are effectively cleaned and sanitized by removing soil build up and applying approved sanitizer.
0.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sinks, Tables and splash guard are not clean. Use detergent and scrub pad to effectively clean food preparation surfaces after each use. Remove films coating surfaces. After cleaning and rinsing, apply sanitizer and allow to air dry.
1.5
20.
3-501.14; Priority; Cooked chicken is stored six inches deep in plastic bus tubs near the back door to cool. Rapid Cooling is needed. Cool food from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to check food temperature. Today, cooked chicken was transferred to metal sheet pans or quantity was reduced in plastic bus tubs and food was moved to the walk in cooler.
1.5
28.
7-204.11 ; Priority; Sanitizer is being mixed with unapproved bleach. Approved bleach should have instructions for use as a sanitizer or on food contact surfaces. There should be an EPA registration number on the bleach. There should be no additives that require rinsing from food contact surfaces.
1.0
33.
3-501.15; Priority Foundation; Cooling Method for fried chicken is not adequate. Plastic Bus Tubs are filled with cooked chicken and left near the back door to cool. Chicken is six inches deep. Shallow layers and air flow is needed for effective cooling. I provided cooling logs today to practice and establish cooling procedure that meets time requirements. Today we spread some chicken out onto metal sheet pans inside the walk in cooler and that chicken cooled quickly to 43 degrees F. Other chicken was left inside the plastic bus tubs and moved to the top shelves of the walk in cooler. Chicken in plastic bus tubs was moved to the walk in cooler and cooled to 70F (half full) and 75F from 90 degrees F in 50 minutes. Cooling shall be monitored, by use of a thermometer in the food. Cooked chicken was labeled with masking tape today to record the temperature. . . Plastic Bus tub of chicken stored on the solid bottom shelf of the glass front refrigerator cooled only 5 degrees F in 55 minutes. Rapid cooling methods such as metal hotel pan, storage on open shelving that allows air flow (not bottom shelf). Consider also that chicken served within 4 hours may be held according to the rule Time as a Public Health Control, but must be discarded if any remains at 4 hours. Time would start at cooking completion.
0.5
47.
4-501.11; Core; Glass Front refrigerator in the kitchen is likely not intended for prepared food. Food temperature appears to be less than 41 degrees. Handle is missing, broken. Maintain equipment in good repair.
0.5
47.
4-501.12; Core; White Cutting board is rough, textured. Red cutting board has nicks taken from the surface. Cutting boards shall be smooth and cleanable. Replacement of cutting boards may be needed.
0.0
49.
4-601.11(B) and (C); Core; Knife magnet is heavily soiled. Shelves under equipment are not clean. Maintain equipment clean and free of build up.
0.5
54.
5-501.16; Core; Trash Can is not available at the handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. There is a box of oil on the left and dirty fire extinguisher on the right. Provide a trash can for disposal of paper towels (and monitor to see that employees are washing hands and turning the water off with a paper towel.)
0.5
56.
6-303.11; Core; Lighting is low above food preparation sinks. Increase lighting to at least 50 foot candles in all food preparation areas and where knives are handled. Consider the Duke Energy program that converts lighting to LED
0.0
General Comments
Verification visit will be conducted to verify cooling methods are effective, food contact surfaces are clean and sanitizer is prepared from approved bleach. Follow-Up: 05/19/2024
3-501.15; Priority Foundation; Large, deep container of fried chicken wings were cooling on prep surface without at 87F. Food shall be cooled shall be placed on shallow pans and placed in rapid cooling equipment. CDI: Chicken was placed onto sheet pans and placed into walk in cooler to rapidly cool to 41F.
0.5
47.
4-501.11; Core; Ice forming around condenser and door in walk in freezer. Strip along door in walk in freezer is bent and preventing it from fully closing. Equipment shall be maintained in a state of good repair. Repair walk in freezer. Half points deducted due to correspondence with service representative.
0.5
55.
6-501.11; Core; Floor tiles around grease interceptor and backdoor were broken and cracked. Physical facilities shall be maintained in a state of good repair. Facility used concrete to fill gaps after previous inspection. Concrete is not smooth and easily cleanable. Repair flooring. Half points deducted due to attempted repair.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Two knives on magnet strip above prep sink were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Knives were cleaned.
0.0
47.
4-501.11; Core; Ice forming around condenser and door in walk in freezer. Strip along door in walk in freezer is bent and preventing it from fully closing. Equipment shall be maintained in a state of good repair. Repair walk in freezer.
0.5
55.
6-501.12; Core; Floor in dry storage area to the right of main kitchen entrance were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.
0.5
55.
6-501.11; Core; Floor tiles around grease interceptor and backdoor were broken and cracked. Physical facilities shall be maintained in a state of good repair. Repair flooring.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-301.15; Priority Foundation; Employee washed their hands in the 3-compartment sink, upon arrival. Food employees shall clean their hands in a handwashing sink or approved handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. CDI: Employee washed their hands in the handwashing sink.
2.0
15.
3-302.11; Priority; Container of raw in-shell eggs was stored directly above ready-to-eat foods in grill line prep cooler. Cross-contamination shall be prevented during storage by separating raw food and ready-to-eat foods. CDI: Eggs were moved to bottom shelf of prep cooler.
1.5
33.
3-501.15; Priority Foundation; Chicken (96F) on sheet pans was cooling outside of refrigeration on prep table. Cooling shall be accomplished by using rapid cooling equipment. CDI: Chicken was moved to walk in cooler.
0.5
49.
4-601.11(B) and (C); Core; Cook line hood and areas around cook line soiled with greasy buildup and food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Clean these areas more frequently.
1.0
51.
5-203.14; Priority; Backflow preventer was not installed on back service sink with hose. Backflow prevention is required by providing an air gap or installing an approved backflow prevention device. EHS will verify backflow preventer 06/16/23.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 06/16/2023
3-501.14; Priority; Chicken in walk-in cooler in deep containers tightly wrapped in plastic wrap at 77-70F employee stated chicken was cooked almost 2 hours prior. When checked after 10 minutes chicken was not cooling fast enough, only dropped 1 degree. Educated proper cooling methods to reach cooling times. Chicken uncovered and moved to higher shelf closest to cooler fans. Also recommended to move to walk-in freezer. After another 10 minutes chicken at 55F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken piled high in flip top cooler at 45F. Pork and lo-mein noodles in flip top cooler bottom at 45-47F. TCS(Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Items were sitting on counter during busy rush and items were placed back into the coolers. Educated to either use TPHC and discard items after or keep inside the cooler. Items moved to walk-in cooler during inspection and suggested to swap cut carrots or cut celery into bottom of cooler and place pork in top part of cooler, to maintain temperature rather than storing on the counter.
1.5
33.
3-501.15; Priority Foundation; Chicken in large deep pans in walk-in cooler and breaded chicken in large bus tubs cooling on cart and in walk-in cooler tightly wrapped in plastic wrap. Employee stated chicken in walk-in was cooked an hour and half previous and was around 77-70F. Educated all chicken needed to be below 70F within 30 minutes. Breaded chicken moved to walk-in cooler and kept on top shelf near fans uncovered. Cooling shall be accomplished by placing the food into smaller thinner portions, using rapid cooling equipment like the walk-in cooler or freezer and left loosely covered or uncovered if protected from overhead contamination. Once chicken was moved and uncovered food began rapid cooling.
0.5
49.
4-601.11(B) and (C); Core; Cook line hood and areas around cook line soiled with greasy buildup and food debris. Can rack, handles of reach-in coolers, sides of chicken marinate machine soiled with food residue. Shelving throughout facility inside coolers and walk-in cooler and shelving above three compartment sink has some dust accumulation or food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Floors under equipment and along make line soiled with food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
3-501.19; Priority Foundation; Facility is using TPHC for cut cabbage on counter found at 50F, unlabeled. Time as a Public Health Control shall be marked or otherwise identified to indicate when the food is removed from cold holding. Bin was almost full of cabbage and manager stated it was taken from the cooler during end of lunch service. Time added to container during inspection..
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal containers stacked wet nested along shelf over prep sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection. Ensure all dishes are dry before stacking.
0.5
49.
4-601.11(B) and (C); Core; Can rack, handles of reach-in cooler and cart next to fryer soiled with food residue. Shelving throughout facility above three compartment sink has some dust accumulation or food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Minor cleaning needed along floors under shelving and equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean under the equipment more frequently.
4-601.11 (A); Priority Foundation; Several containers stacked as clean on shelf over prep sink with sticky, greasy residue and some metal containers with food debris on the inside of the containers. Three ladles hanging on shelf near front prep sink with grease and food debris on the ides of the scoop portion. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Can rack, handles of reach-in cooler and cart next to fryer soiled with food residue. Much improvement on walk-in cooler shelving, prep tables and gaskets from previous inspection. Some areas still need to be cleaned. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues.
0.5
55.
6-501.12; Core; Minor cleaning needed along floors under shelving and equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean under the equipment more frequently.
3-303.12; Core; Cooked shrimp in container of water in flip top cooler and in walk-in cooler. Manager stated that shrimp is cooked and placed in container with ice to cool shrimp. Food may not be stored in direct contact with undrained ice. Once ice begins to melt after shrimp is cooled, drain water. Water drained from containers during inspection.
0.0
48.
4-501.14; Core; Unused prep sink in front part of kitchen soiled with food debris and food splatter. Three prep sinks in main kitchen needs minor cleaning on back side of sink. Warewashing machines, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before each use, and at a frequency necessary to prevent re-contamination of equipment and utensils. Clean these sinks more frequently.
0.5
49.
4-602.13; Core; Walk-in cooler shelves, legs of prep tables, handles and gaskets of reach-in coolers and walk-in cooler soiled with food residue and cart next to fryer area soiled with food debris and grease buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Clean these areas more frequently.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC via email.
0.0
41.
3-304.14; Core; Multiple wet wiping cloths were stored on prep tables throughout the kitchen. Wet wiping cloths shall be stored in sanitizing solution in between uses. CDI-Cloths were moved to a sanitizer bucket with 100 ppm chlorine solution.
0.5
49.
4-602.13; Core; The plastic dividers in the walk in cooler were heavily soiled. The dry storage shelf was dusty. Non food contact surfaces of equipment shall be maintained clean. Clean the shelves and dividers.
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
Jamie Phelps (919) 210-5228
No signature required 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.
*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.
Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Several containers of sauces, such as ketchup and soy sauced based sauce not date marked. Please be aware that while soy sauce and ketchup themselves are non-potentially hazardous and do not require date marking, recipes that include these items might be PHF and might require date marking if they contain any potentially hazardous foods. Recommend date marking any recipes prepared in house, regardless of ingredients. ... One can of soy sauce observed to have ends that were flat or slightly bulging. Other cans of soy sauce (by another manufacturer) and other sauces by same manufacturer observed to have clearly concave ends, indicating a good vacuum. Can of soy sauce was discarded as a precaution. Thank you. ...
Several containers of sauces, such as ketchup and soy sauced based sauce not date marked. Please be aware that while soy sauce and ketchup themselves are non-potentially hazardous and do not require date marking, recipes that include these items might be PHF and might require date marking if they contain any potentially hazardous foods. Recommend date marking any recipes prepared in house, regardless of ingredients.
