3-501.17; Priority Foundation; In the walk-in cooler Eggs, chicken wings, Chicken on a stick and bean sprouts were not labeled. Some ready-to-eat and raw 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. The food items will have a 7 day shelf life since all cold-hold units must be maintained at 41F and below. CDI.. The food items were date marked.
1.5
28.
7-102.11; Priority Foundation; The sanitizer containers were not labeled. All sanitizer bottles and containers taken from bulk supplies must be clearly and individually identified with the common name of the item in the containers. CDI.. The items were labeled.
0.0
28.
7-201.11; Priority; Prescription medicines and over the counter medicines were stored above food prep areas and food storage areas. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Single-Service items. CDI.. The items were moved to an area away from Food, Equipment, and Single-Service items.
1.0
37.
3-302.12; Core; There were some food containers that were not labeled. Except for containers holding Food that can be readily and 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. CDI.. The food items were labeled.
5-205.11; Priority Foundation; The handwashing sink near the thee compartment sink had a broom and a trash can in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved away from the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were knives that were stored as clean but had dried food debris on the them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
41.
3-304.14; Core; There were several wet cloths stored on work surfaces. Wet towels must be stored in a sanitizer solution when not in use. Once the cloths become dirty the cloths must be placed in the dirty linen area.
0.0
47.
4-205.10; Core; There were several Sterilite containers being used to stored food items. Foods must be stored in NSF or ANSI approved food containers only.
0.0
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves to remove the build-up.
0.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen above the three compartment sink and work surfaces. There must be at least (50 foot candles) at a surface where a Food Employee is working with Utensils or Equipment such as knives, slicers, grinders, or where Employee safety is a factor.
5-205.11; Priority Foundation; There were gloves inside of the handwashing sink near the back door. There was a bucket in front of the handwashing sink near the back door. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The gloves were moved out of the handwashing sink. The bucket was moved away from the handwashing sink.
1.0
40.
2-402.11; Core; There were some employees that were not wearing hair restraints. Food Employees must wear hair restraints such as hats, hair coverings, that cover body hair that are designed and worn to effectively keep their hair from contacting exposed Food, clean Equipment, Utensils, and Linens.
0.0
43.
3-304.12; Core; There were some knives that were stored behind the food prep sink. The knives were stored between the sink and the wall. All in-use equipment must be stored in a clean and protected location. CDI.. The knives were cleaned and placed on a clean surface.
0.5
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen and above the wok area. There must be at least (50 foot candles) at a surface where a Food Employee is working with 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. This was a general comment on the last inspection.
3-302.12; Core; There were several containers at the wok area that were not labeled. Except for containers holding food that can be easy to recognize such as dry pasta, working containers holding Food, or Food ingredients that are removed from their original packages for used in the Food Establishment such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar must be identified with the common name of the Food item.
1.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen and above the wok area. There must be at least (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.
5-205.11; Priority Foundation; Plastic food container and sponge in the hand sink in the back prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The above items were removed from the hand sink.
2-501.11; Priority Foundation; No written procedures for employees to follow for vomiting or diarrheal clean up events. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. Written procedures were emailed to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Shell eggs are 40-53F in the make line of the prep refrigeration unit. Cabbage in a bowl is 56F stored on top of pan of cabbage in the make line. Keep all TCS food at or below 41F when held cold. The above food was moved to the lower section of the prep refrigeration and the walk-in cooler.
1.5
40.
2-402.11; Core; A food service employee who is handling food is not wearing a hair restraint. Food service employee shall wear hair restraints such as hats, hair covering or hair nets. This is a repeat item.
0.5
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. The above wiping cloths were placed in chlorine sanitizer solution mixed to the correct concentration. This is a repeat item.
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
4-501.114; Priority; No sanitizer available in a spray bottle or wiping cloth bucket. Provide sanitizer mixed to the manufacturer's specified concentration for manual sanitizing of food contact surfaces(50-200ppm for chlorine sanitizer solution). Chlorine sanitizer solution was mixed to the proper concentration in a sanitizer bucket once REHS spoke with PIC.
1.5
39.
3-305.11; Core; Bowls are stored in the breading and chicken. Food shall be protected from splash, dust or other contamination. Use a scoop with a handle when scooping food.
1.0
40.
2-402.11; Core; Two food service employees that are handling food are not wearing hair restraints. Food service employee shall wear hats, hair covering or hair nets.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. Wiping cloths were placed in sanitizer solution mixed to the correct concentration.
0.5
47.
4-101.19; Core; Bare wood shelving for used oil. Nonfood-contact surfaces of equipment shall be constructed of a nonabsorbent and smooth material.
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
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up of a vomiting and diarrheal event. The poster was emailed to the PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken wings are 85F in the prep area. Keep TCS food at or above 135F when held hot. The above chicken wings were reheated to 165F once REHS spoke to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Numerous TCS food in the walk-in cooler is between 44-46F. Keep all TCS food at or below 41F when held cold. The TCS food was moved to the walk-in freezer, prep refrigeration unit and reach in refrigeration unit. A service call was made to repair unit by PIC.
1.5
35.
3-501.13 ; Priority Foundation; Thawing cooked pork on a prep surface. Thaw TCS food in cool running water, in refrigeration units at 41F or below or in the microwave as part of the cooking process and stir. RHS spoke to PIC and he placed the pork in the walk-in cooler.
0.5
36.
4-502.11(B); Priority Foundation; Metal stem thermometers are reading 20F and 22F in ice water. Calibrate metal stem thermometers that read from 0-220F in ice water to 32F. The above thermometers were calibrated once REHS spoke to PIC.
0.5
39.
3-305.11; Core; Dry food and food in the walk-in freezer is stored in Sterlite containers. Store food so they are not exposed to contamination. Store food in food grade containers.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the proper concentration. Wiping cloths were place in sanitizer solution.
0.0
47.
4-501.11; Core; The walk-in cooler is not reaching 41F and below. Equipment shall be 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
A visit will be conducted by REHS on May 19th to verify walk-in cooler is 41F and below. No signature of recipient due to COVID-19 pandemic.
3-501.16(A)(1) ; Priority; There were two large containers of rice that were holding at temperatures that ranged from 118F to 128F. This potentially hazardous food must be held hot at 135F or above. CDI... The rice was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A small container of cut cabbage was being held cold at 60F. This potentially hazardous food must be held cold at 41F. CDI.. The cabbage was placed in the trash can.
0.0
37.
3-302.12; Core; There were some sauce bottles and spices in small metal containers that were not labeled. 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 oil, flour, herbs, salt, and sugar must be identified with the common name of the food item.
1.0
47.
4-205.10; Core; There was several Serilite containers being used to store food items. Food items must only be stored in NSF or ANSI approved containers.
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
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up of a vomiting and diarrheal event. CDI... A copy of the link was given to the manager.
0.0
28.
7-102.11; Priority Foundation; The sanitizer container was not labeled. All working containers such as sanitizer taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI... The sanitizer container was labeled.
1.0
37.
3-302.12; Core; There were some sauce bottles and spices in small metal containers that were not labeled. 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, and sugar must be identified with the common name of the food item.
1.0
43.
3-304.12; Core; There were some knives stored in-between the food prep sink and the wall. All in-use utensils must be stored in a clean area.
0.0
54.
5-501.113; Core; The dumpster lids were left open. Keep the dumpster lids closed when trash is not being taken to the dumpster. The dumpster is a shared dumpster.
0.0
56.
6-303.11; Core; Replace the blown light bulbs above the wok area. There must be at least (50 foot candles) at a surface where a food employee is working with food or where a employee safety is a factor.
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
*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 signature required due to COVID-19.
*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.
*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.
*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.
