5-205.11; Priority Foundation; A pair of rubber gloves were hanging off of the splash guard of the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were removed. **Half points taken due to PIC removing gloves during inspector's walk-through.
1.0
41.
3-304.14; Core; Two damp wiping cloths were stored on the counter freezer and the sanitizer in the spray bottles tested at less than 25ppm. Damp/wet wiping cloths shall be stored in sanitizer when not in use; chlorine-based sanitizer shall maintain a concentration between 50-200 ppm. CDI - Sanitizer was remade until it tested between 50-100 ppm; damp cloths were put in laundry area.
0.5
51.
5-205.15; Core; The faucet joint at the cold-water side of the faucet at the prep sink by the prep cooler leaks continuously when turned on. Plumbing systems shall be maintained in good repair. Repair faucet.
1.0
54.
5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord request a drain plug for the garbage dumpster.
0.0
56.
6-403.11; Core; Employee food was stored above and mixed in with the establishment's food in the bottom section of the prep cooler. Employee food and drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Employee food and drinks moved to one side of the prep cooler.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-202.12; Core; The handwashing sink beside the dump sink in the ordering area does not temp above 85F. Handwashing sinks shall provide tempered water at 100F or above. Adjust water temperature at this sink.
0.0
10.
5-205.11; Priority Foundation; A pair of rubber gloves were hanging off of the splash guard at the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were removed.
2.0
49.
4-601.11(B) and (C); Core; The handles on the bulk rice storage containers and the dollies on which they sit need cleaning due to a buildup of food debris; the hood vents over the fyers and flattop need cleaning; and the fan guard on the evaporator in the walk-in cooler need cleaning due to dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more often.
1.0
51.
5-205.15; Core; The faucet joint at the cold water side of the faucet at the prep sink by the flip top cooler (prep cooler) leaks continuously when turned on. Plumbing systems shall be maintained in good repair. Repair faucet.
0.0
55.
6-501.12; Core; Some of the ceiling tiles and light shields need cleaning out due to debris and food splash. The physical facilities shall be maintained clean. Points reduced due to an improvement in cleaning.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Please call me to schedule an educational visit in the near future.
5-205.11; Priority Foundation; A dry cloth was hanging on the basin of the handwashing sink in the ordering area and rubber gloves were stored on the side of the handwashing sink in the kitchen. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
2.0
41.
3-304.14; Core; A wet wiping cloth was stored on the top of the counter freezer. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure cloths on prep surfaces are kept dry.
0.5
43.
3-304.12; Core; A bowl was stored in the recently cooked fried chicken pieces. Utensils being stored in foods shall be stored with the handle above the food. CDI- Bowl was removed.
0.0
49.
4-601.11(B) and (C); Core; The curtains leading to the kitchen area; the handles on the bulk food storage containers need cleaning as well as the outside of the containers and the dollies they sit on; the doors on the prep cooler and some of the shelving needs wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-501.12; Core; The floor drains under the sinks need cleaning due to black residue; some of the walls, ceiling tiles and light shields need cleaning due to food splash and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; Two pairs of rubber gloves were hanging off of the splash guard at the handwashing sink beside the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
15.
3-302.11; Priority; A metal bowl of wrapped raw, portioned chicken was stored above squeeze bottles of sauces in the bottom section of the prep cooler. Food shall be protected from contamination by storing according to species/final cook temperature. CDI- Bowl was moved to bottom shelf.
1.5
21.
3-501.16(A)(1); Priority; A bowl of grilled chicken pieces that are portioned out when ordered was sitting on a counter in a bowl with a lid on it by the flattop and temped between 130-132F; PIC stated he will use the chicken to fulfill an order that was scheduled for a 2pm pickup. TCS foods being held hot shall be maintained at 135F or above. CDI - Chicken was reheated and left on flattop top until served.
0.0
39.
3-307.11; Core; Bowls were sitting directly on the onions in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI - Bowl was removed.
1.0
41.
3-304.14; Core; A wet wiping cloth was stored by the woks. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure cloths are kept dry and clean if you are using them to grip handles.
0.0
43.
3-304.12; Core; A bowl is being used to portion the fried chicken pieces and stored in the container. Utensils being stored in foods shall be stored with the handle above the food. Replace the bowl with a utensil with a handle.
0.0
49.
4-601.11(B) and (C); Core; The fan guard on the evaporator has a slight buildup of dust; the vents in the hood are coated in oil and residue; the handles on the bulk food storage containers have food debris in them; the doors on the prep cooler need wiping down and some of the shelving needs wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-501.12; Core; The floor drains under the sinks need cleaning due to black residue on the sides; some of the walls need wiping down and some of the ceiling tiles and light shields have food splash and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; Employee food is stored above the restaurant's food in the counter freezer and walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Ensure employee food is contained to a designated area that is separate from the restaurant's food and supplies.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; A dry cloth and gloves were hanging on the splash guard of the handwashing sink by the cash register. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
39.
3-307.11; Core; Bowls were sitting directly on the zucchini and onions in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI - Bowls were removed.
1.0
49.
4-601.11(B) and (C); Core; The fan guard on the evaporator in the walk-in cooler needs cleaning due to dust and debris; the vents in the hoods have a buildup of oil and residue; and the handles on the white bulk food storage containers have a food debris in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - PIC started cleaning fan guard - stated he will do a deep clean tonight. Clean these items more frequently.
1.0
55.
6-501.12; Core; The floor drains under the sinks need and cooking area need cleaning due to food residue. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; A bowl was sitting in the onions and a bowl was sitting on top of the zucchini in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI - Cling wrap was put between bowl and food.
0.0
41.
4-901.12; Core; Damp wiping cloths were stored by the cookline and on prep tables. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Damp cloths were replaced with clean, dry cloths.
0.5
49.
4-601.11(B) and (C); Core; The fan guard on the condenser/evaporator in the walk-in cooler needs cleaning due to dust and debris; the vents in the hood have a buildup of oil and residue; the handles on the white bulk storage have food debris in them and the curtains separating the cook area from the ordering area have stains on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a frequent basis.
1.0
55.
6-201.12; Core; There is food residue and debris on the floor behind the wok area and there is food splash on the ceiling. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; PIC has the clean-up poster but not the clean-up plan. A written procedure for cleaning up and preventing the spread of vomit and fecal matter shall be maintained on site. CDI - Emailed PIC clean-up plan and verified he received it.
0.5
10.
5-205.11; Priority Foundation; A damp wiping cloth was stored on the handwashing sink in the ordering area. Handwashing sinks shall only be used for handwashing. CDI - Cloth was put in the sanitizer bucket.
2.0
47.
4-501.11; Core; The handle is broken on the rice warmer storing fried rice at the green storage rack and is being held together with clear tape. All equipment shall be maintained in good repair. Replace rice warmer or repair handle in a way that secures the handle and makes it easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; The fan guard on the condenser in the walk-in cooler has a buildup of dust/debris; the vents in the hood need cleaning; and the handles on white bulk storage containers need cleaning out. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a frequent basis.
1.0
55.
6-501.12; Core; There is grease and black residue build up behind the cookline at the wok station; the floor drains at the seafood prep sink and 3 compartment sink need cleaning; and there is food splash on the ceiling. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; PIC could not locate vomiting and diarrhea clean up plan. A written procedure for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. Vomit and diarrhea clean up plan and poster given to PIC.
0.5
10.
5-205.11; Priority Foundation; Pink gloves were stored on the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. Pink dish-washing gloves were removed.
1.0
35.
3-501.13 ; Priority Foundation; Raw chicken breast filets were being stored on a tray on the prep table to thaw at room temperature. Thawing shall be accomplished under refrigeration, as part of the cooking process or under continuously running water that does not temp above 70F with the food completely submerged in water... Raw chicken was sliced and put in walk in cooler.
0.0
41.
4-901.12; Core; Damp wiping cloths were stored on the counter cooler, at the wok station and by the prep sink. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or store in sanitizer once damp.
1.0
47.
4-501.11; Core; The handle is broken on the rice cooker storing fried rice at the green storage rack and is being held together with clear tape. All equipment shall be maintained in good repair and easily cleanable. Replace cooker or repair handle in a way that secures the handle and makes it easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; The fan guard on the condenser in the walk in cooler has a build up of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the fan guard on a more frequent basis.
0.5
54.
5-501.114; Core; The drain plug on the recycling dumpster is missing. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste managment company for a replacement.
0.0
55.
6-501.12; Core; There is grease and black residue behind the cookline at the wok station and behind the rice cooker and the floor drains under prep sinks; trash and other debris on the floor of the walk in freezer and the ceiling vent in the bathroom has a build up of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
5-205.11; Priority Foundation; Clean wiping cloths were stored on the handwashing sink in the ordering area and pink gloves were stored on the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
39.
3-307.11; Core; Bowls were sitting on top of the vegetables in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI - Bowls were removed.
0.0
41.
3-304.14; Core; Damp wiping cloths were on prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or store in sanitizer once damp.
0.5
47.
4-501.11; Core; The handle is broken on the rice cooker storing fried rice at the green storage rack. All equipment shall be maintained in good repair. Replace cooker or repair handle.
0.0
56.
6-403.11; Core; Employee drinks and food are stored above and mixed in with the restaurant's food and supplies in the counter freezer, walk in cooler and dry storage room. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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); Core; Priority violations documented during inspection. Facility shall not have any priority violations. Maintain facility with no priority violations.
0.0
2.
2-102.12 (A); Core; PIC ServSafe certification expired January 2021. A CFPM shall be present at all times and have valid certificate. PIC mentions he is working on scheduling to obtain new certification.
1.0
5.
2-501.11; Priority foundation; Facility lacking procedure for vomit and diarrhea. A written plan shall be prepared and available for the event of vomit or diarrhea in the facility. Prepare a written plan.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken stacked too high in prep table at 46F on the top. Some foods in walkin 43F. Food shall be 41F or less. Unit temperature adjusted to cooler setting during inspection and top portion of chicken removed to cool in bottom of unit. CDI
1.5
23.
3-501.17; Priority; Open package of tofu in prep table cabinet labelled 9/25. PIC states that tofu is prepared every two days, and they must have forgot to change the date. Food shall be dated when the original package is opened, cooked or prepared. PIC fixed label with proper date. Make sure to wash container after each batch/when emptied or before new product placed in container.
1.5
45.
4-502.13; Core; Empty cooking wine containers stored in dry storage room and one was labelled garlic sauce. Soy sauce buckets collecting under drain board of three compartment sink. Single use containers shall not be reused. Discard container after original product is removed.
0.5
47.
4-501.11; Core; One faucet at three compartment sink dripping. Equipment shall be maintained in good repair. Repair faucet.
0.0
49.
4-601.11(B) and (C); Core; Grease accumulation in hood. Sides of refrigerator doors have food debris. Black residue on gasket to walkin fridge. Nonfood contact surfaces shall be cleaned at a frequency to maintain clean. Clean equipment.
0.5
54.
5-501.114; Core; One of the dumpsters lacking a drain plug. Receptacles shall have a drain plug. Contact provider to install drain plug.
0.0
55.
6-501.12; Core; Baseboards and floor behind cook line is dirty and floor drains soiled. Splash accumulation on wall behind grill. Physical facilities shall be cleaned at a frequency necessary to maintain clean. Establish cleaning schedule.
0.5
56.
6-305.11; Core; Employee bag and bottled drinks stored on shelf comingled with dry storage products in the closet. Employee items shall be stored in a designated area to avoid contamination. Store items on bottom shelf or separate area away from food and food items.
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-043
