2-201.11; Priority; PIC could not locate or recite information regarding the top foodborne illnesses, their symptoms, or when employees shall be excluded/restricted from work after experiencing foodborne illness symptoms. Employees must have access to this information for reporting. CDI- EHS provided employee health policy.
0.0
6.
2-401.11; Core; Multiple employee bevergaes were being stored on/above food prep areas. Employees may drink from a closaed container if it is stored in an area that prevents potential contamiantion of food or clean equipment.
0.5
21.
3-501.16(A)(1) ; Priority; Shrimp being held hot above the stove top was as low as 115F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated to 165F as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken and noodles in the cooler drawers were holding below 41F. Chicken near the door of the walk-in cooler was holding at 44-45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food in cooler drawer was brought to the freezer to cool. Chicken in the walk-in cooler was moved to the back of the cooler under the fan where the ambient air was below 41F. PIC is having walk-in cooler slightly lowered. Full deductions will be taken if improvements are not made next inspection.
1.5
37.
3-302.12; Core; One large container of white substance was found with no label. 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
41.
3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
1.0
42.
3-302.15; Core; Cleaned avacodos were found with sticker residue remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers before/druing washing.
3-501.16 (A)(2) and (B); Priority; Shrimp and noodles were holding at 44F in the cooler drawers where they were most exposed to the heat of the grill. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled to 41F.
1.5
33.
3-501.15; Priority Foundation; While overall improvements have been made in this area, Cut cabbage was being cooled tightly packed in large plastic bags. Potentially hazardous foods shall be cooled in thin/shallow portions in containers with loose/no covering. CDI- Cabbage was broken down into smaller portions in thin containers.
0.5
41.
3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
1.0
43.
3-304.12; Core; Utensil/scoop was observed being stored in standing water at room temperature. If utensils are stored in water, the water shall be at/above 135F or running at a velocity sufficient to flush loose particles. Full deductions will be taken if this item is repeated.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler shelving has soil residue in some areas. Non food contact surfaces shall be kept free of soil residue and other debris.
0.0
55.
6-501.12; Core; Some areas of the kitchen walls have soil/splash residue and the ceiling vent has dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Areas of the kitchen floor are damaged and splitting apart. PHYSICAL FACILITIES shall be maintained in good repair. This needs to be addressed to allow proper cleaning of the floor.
3-302.11; Priority; Raw shrimp was found being stored above ready to eat noodles. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
21.
3-501.16(A)(1) ; Priority; Shrimp was found being held hot at 118F on the front line. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Shrmip was reheated as needed.
1.5
33.
3-501.15; Priority Foundation; Beef was found cooling in closed containers that were stacked on top of each other. Cut cabbage was being cooled tightly packed in large bags. Potentially hazardous foods shall be cooled in thin/shallow portions in containers with loose/no covering. CDI- Covers were partially removed from beef containers and cabbage was broken down into smaller portions.
0.5
41.
3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces. 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; Utensil was being stored in standing water at 103F. If utensils are stored in water, the water shall be at/above 135F or running at a velocity sufficient to flush loose particles.
0.0
45.
4-903.11(A) and (C); Core; Single service cup lids were being stored in a box on the floor. Single service utensils/equipment shall be stored at least 6 inches above the floor.
0.5
55.
6-501.11; Core; Floor at the end of the cook/serving line is split/damaged and needs to be repaired. Physical facilities shall be maintained in a state of good repair.
2-201.11; Priority; Establishment has employee health policy, but the policy does not include non typhoidal salmonella. This is required per 2017 food code. CDI- Updated employee health policy was provided during the inspection.
0.0
16.
4-501.114; Priority; Quat sanitizer was being used in the 3 compartment sink at a concentration less than 100ppm. For food contact surfaces, quat sanitizer shall be maintained at 200-400ppm. CDI- PIC has opted to use chlorine sanitizer rather than quat moving forward. A chlorine sanitizer solution at 50ppm was provided during the inspection.
1.5
24.
3-501.19; Priority Foundation; Establishment was holding white sauce (with tomato sauce infused) at room temperature and stated the product lasts less than 4 hours out of refrigeration. If time as a public health control is used, the product shall be marked to indicate a 4 hour discard time and TPHC procedures shall be provided. CDI- White sauce was marked for a 4 hour window and TPHC procedures were provided.
1.5
44.
4-903.11(A), (B) and (D); Core; Minor amount of 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
47.
4-501.11; Core; Reach in cooler gaskets are ripped and need to be replaced. Walk-in cooler gaskets are beginning to rust/peel. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Shelving above the handwashing sink in the back kitchen is soiled and needs to be cleaned. Walk-in cooler shelving has minor soil residue buildup as well. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.12; Core; Ceiling vent in the walk-in cooler above food products has dust/soil buildup and needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean.
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- Email was resent to PIC.
0.5
21.
3-501.16(A)(1) ; Priority; Shrimp was being hot held at 118-120F. TCS foods shall be cold held at 135F or above. CDI- Food was voluntarily discarded.
1.5
28.
7-201.11; Priority; A tube of PTF lubricant was stored directly above exposed food. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- PIC voluntarily discarded chemical.
1.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Bottle was labeled.
0.0
35.
3-501.13; Priority Foundation; Shrimp was being thawed out at room temperature. TCS foods shall be thawed under refrigeration or completely submerged in cold running water (at 70F). CDI- Shrimp was placed in cooler.
0.5
37.
3-302.12; Core; Two large food bins on rolling carts were not labeled with the food product. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Shelving throughout the facility was soiled/greasy. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean shelving more frequently.
0.5
55.
6-501.12; Core; Walls behind the hibachi grill and behind the hand sink were soiled. The floor underneath some of the shelving in the kitchen was collecting debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Several employees' beverages were stored next to food or equipment. Employees shall eat and drink away from food and clean equipment to prevent contamination. Find a designated area for employees' drinks.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State for future inspections.
0.0
16.
4-602.11; Core; The beverage nozzles of the drink machine and the tea dispensers (which the PIC said were to be cleaned before use) are soiled with a buildup of residue. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these items more frequently.
1.5
37.
3-302.12; Core; A number of the large food bins on rolling carts were not labeled with the food product. Containers of foods that are not immediately recognizable shall labeled with the common name of the food.
0.0
43.
3-304.12; Core; An ice scoop was being stored in the beverage machine ice bin with its handle touching the ice. Utensils may stored in RTE foods with the handles sticking above the food. CDI: Scoop was adjusted.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelves holding cleaned dishes were soiled with a heavy buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe these shelves down more often.
0.5
47.
4-101.19; Core; Soiled cardboard was being used to line multiple shelves in the storage area. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Replace this cardboard with a different material.
0.5
48.
4-501.14; Core; The sanitizer basin of the 3 comp sink was slightly soiled. Warewashing equipment shall be cleaned at frequency necessary to prevent recontamination of equipment and utensils and at least every 24 hours. Clean the sink more often.
0.0
49.
4-601.11(B) and (C); Core; A lot of the shelving in the walk-in cooler and the kitchen is soiled with residue buildup. the area underneath the hibachi grill is collecting debris and the gaskets of the chef base cooler is collecting residue. 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 or debris.
1.0
55.
6-501.12; Core; Wall behind the hibachi grill is soiled with residue. The floor underneath some of the shelving in the kitchen is collecting debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The hot water at the grill hand sink is turned off due to a leak. Physical facilities shall be maintained in good repair. PIC said a work order is already in place and that is why the hot water was off.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/05/2020
CFPM Yasu Shi Exp 11/28/22 *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Cleanliness of metal shelving used to hold raw chicken has significantly improved! Keep up with frequent cleaning of this shelving to prevent future accumulation of chicken residue. Follow-Up: 11/29/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com Follow-Up: 09/05/2017
*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. Note: Complaint #8496177 investigated.
Verification required for Item #49 (need for vacuum breaker on mop sink/can wash faucet). A verification visit will be made on Friday, June 13, 2016 to evaluate completion of this vio Follow-Up: 06/13/2016
