4-601.11(B) and (C); Core; Prep cooler and lowboy cooler gaskets soiled with debris. Walk-in cooler and walk-in freezer gaskets soiled with debris and black accumulation. Walk-in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust and debris.
4-601.11(B) and (C); Core; Soil and debris present inside prep top coolers on the cook line. Prep cooler and lowboy cooler gaskets soiled with debris. Walk-in cooler and walk-in freezer gaskets soiled with debris and black accumulation. Walk-in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust and debris.
4-502.13; Core; White plastic spoons used for portioning stored in multiple containers of spices. Single-service articles may not be re-used. These are one-time use only and may not be used for portioning. Use metal spoons or another utensil that may be effectively washed, rinsed and sanitized. Spoons voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gaskets soiled with black accumulation. Walk-in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust and debris.
3-302.11; Priority; Raw meats (removed from their original packaging) stored above RTE (ready-to-eat) dumplings in the walk-in freezer. Raw food shall always be stored below RTE food to prevent cross contamination. CDI - Food re-arranged.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gaskets soiled with black accumulation. Walk-in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust and debris.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including raw chicken, steak, shrimp; cooked chicken, pork, shrimp, noodles, cut cabbage, and wontons. TCS foods shall maintain 41 F or less. Prep cooler holding 50 F ambient. VR - Foods holding above 45 F voluntarily discarded. Foods holding 42-45 F moved to cool in the walk-in cooler. Unit adjusted down by PIC, but unit unable to cool to 41 F or less. Call in for repair. EHS will return to ensure unit is able to maintain 41 F or less.
1.5
33.
3-501.15; Priority Foundation; Two bowls of General Tso's chicken cooling in large portions at room temperature upon arrival. Chicken prepared within the past hour according to PIC. Once cooked foods reach 135 F or less active cooling shall begin. Cool foods by placing in shallow/small portions and by using rapid cooling equipment (walk-in cooler/freezer). CDI - Chicken spread into thinner portions and moved to the walk-in cooler.
0.0
40.
2-402.11; Core; Employees handling food observed with no hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean equipment, utensils, linens, and single-use articles. Hats donned.
0.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Cloths shall be held between uses in sanitizer buckets. Cloths moved to sanitizer bucket.
0.5
45.
4-502.13; Core; White plastic spoons used for portioning stored in multiple containers of spices. Single-service articles may not be re-used. These are one-time use only and may not be used for portioning. Use metal spoons or another utensil that may be effectively washed, rinsed and sanitized.
3-501.16 (A)(2) and (B); Priority; Cooked noodles and cut cabbage holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Foods moved to cool in the walk-in cooler.
1.5
40.
2-402.11; Core; Employees handling food observed with no hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean equipment, utensils, linens, and single-use articles. Hats donned.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Cloths shall be held between uses in sanitizer buckets. Cloths moved to sanitizer bucket.
0.0
49.
4-602.13; Core; Soil and debris present inside prep top coolers on the cook line. Prep cooler gaskets soiled with debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
3-304.12; Core; Scoop handles immersed in dry foods such as flour, rice, sugar, etc. The handles shall be stored above the top of the food to prevent contamination.
0.0
49.
4-602.13; Core; Walk in cooler gaskets soiled with black accumulation. Walk in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
3-501.17; Priority Foundation; One bowl of general tso's chicken prepared yesterday observed with no date mark. Upon opening/preparing TCS foods shall be date marked and they shall be held for 7 days maximum. CDI - Date added.
0.0
49.
4-602.13; Core; Gaskets on prep bottom coolers (across from the woks) and on the walk in cooler soiled with debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean cooler gaskets.
3-302.11; Priority; Raw ground pork (removed from its original packaging) stored with whole muscle pork in the walk in freezer. Ground pork requires a higher final cook temperature than whole pork, thus it must be stored below and/or away from whole pork. CDI - Food to be re-arranged.
1.5
33.
3-501.15; Priority Foundation; Two containers of wontons prepared today cooling in large portions with the lids shut tight in the walk in cooler. Cover food loosely when cooling, or catty corner lids. A container of recently cut cabbage cooling in a prep cooler. Cool food using rapid cooling equipment (walk in cooler/freezer). Refer to temperature chart above. CDI - Wontons portioned onto sheet pans and moved to the freezer. Cut cabbage moved to the walk in cooler.
0.0
37.
3-302.12; Core; Multiple large white dry storage containers for spices unlabeled. Working containers holding food such as flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label containers.
0.0
38.
6-501.111; Core; Large white soy sauce containers by the dumpsters filled with water and grease. Mosquito larvae present in one container. Standing water is a harborage area for mosquitos. The presence of insects, rodents and other pests shall be controlled by: eliminating harborage conditions. Ensure grease is disposed of appropriately, and the containers are also disposed of appropriately (in the trash).
0.0
49.
4-602.13; Core; Gaskets on prep bottom coolers (across from the woks) soiled with black accumulation and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean cooler gaskets.
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. No signature required due to COVID-19.
6-301.12; Priority Foundation; No towels available at the back handwashing sink. Each handwashing sink shall be provided with disposable towels. CDI - Towels placed in dispenser.
0.0
15.
3-302.11; Priority; Raw chicken stored above raw pork in the walk in cooler, and multiple trays of raw chicken (removed from its original packaging) stored above whole muscle steaks in the walk in freezer. Raw chicken shall always be stored at the bottom as it requires the highest final cook temperature (165 F). CDI - Food re-arranged.
1.5
23.
3-501.17; Priority Foundation; Four containers of dumplings (one in a prep unit and three in the walk in cooler), one bowl of general tso's chicken, and one opened package of tofu observed with no date mark. Once opened/prepared, TCS foods shall be date marked, and they shall be held for 7 days maximum. CDI - Dates known and added.
1.5
39.
3-305.11; Core; Two containers of raw chicken stored on the floor in the walk in cooler. Also, upon arrival, a large bowl of pork stored on the floor. Food shall be stored off the floor to protect it from contamination. Food moved.
0.0
49.
4-602.13; Core; Gaskets on prep bottom coolers (across from the woks) soiled with black accumulation and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean cooler gaskets.
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. No signature required due to COVID-19.
2-501.11; Priority; No cleanup kit or procedure available for review. This is a new requirement per the 2017 Food Code. CDI - Clean up procedures sent to PIC.
0.0
23.
3-501.17; Priority Foundation; Multiple foods including cut cabbage, dumplings and eggrolls prepared or opened from their original packaging within more than 24 hours observed with no date mark. TCS (Time/Temperature Control for Safety) foods shall be date marked within 24 hours of preparation or being opened in the facility, and shall be held for 7 days maximum. Prep/open date + 6 days = 7 day hold total. CDI - Dates known and affixed.
1.5
28.
7-204.11 ; Priority; Bleach reading low at less than 50 ppm in the 3 compartment sink. Bleach shall read 50-200 ppm. CDI - Capful of bleach added. 50-200 ppm reached.
0.0
33.
3-501.15; Priority Foundation; Chicken cooling in a large batch in a bowl wrapped tightly with plastic in the walk in cooler. Cool foods by placing in smaller portions, loosely covering and by placing in rapid cooling equipment (walk in cooler/freezer). CDI - Chicken spread out onto sheet pans, loosely covered and moved to the walk in freezer.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Walk in cooler fan guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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. 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* 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.
*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.
*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. Follow-Up: 08/04/2017
1 employee beverage sitting on working top reach in. Another employee beverage beside food with no lid inside another reach in refrigerator. Employee beverages are to be stored below and away from food and food contact surfaces. Beverages are to always have lids.
1.5
3.
Staff member handled raw shrimp,rinsed hands at prep sink and then handled utensils at stove without properly washing hands. Once hands are soiled they are to be washed using soap and water at handsink before going to another area and handling clean equipment,utensils or food. Employee properly washed hands and utensil at stove washed and sanitized.
2.0
10.
Store food for staff below and away from food for establishment.
0.0
11.
Staff member sanitized utensil in Chlorine sanitizer by dipping it into sanitizer. Sanitize utensils for a minimum of 2 minutes or as directed by manufacturer; Sanitizer in 3 compartment sink less than required 50ppm Chlorine. Keep chlorine sanitizer 50-100ppm; Knives and rice cooker stored as clean soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
2 pans of eggrolls, 1 pan of sweet and sour chicken and 1 pan of tsos chicken above 45F in reach in cooler across from fryers. Keep cold hold PHF's 45F and below. All PHF's voluntarily disposed of.
2.0
19.
1 bottle of purple chemical unlabeled. Properly label all chemicals.
0.0
21.
Hot water at 3 compartment sink 123F. Keep hot water 130F and above. Water heater's settings had been adjusted to less than 130F between last inspection and today's inspection.
1.5
25.
Replace inaccurate thermometer inside malfunctioning reach in.
0.0
29.
Employees preparing food are to wear hair restraints.
0.0
36.
Repair or replace malfunctioning reach in. Do not store PHF's inside unit until ambient air temperature at least 45F; Replace torn door gasket on reach in.
0.5
46.
Lights off over ventilation hood today while cooking occuring. Keep lights on over cooking line during hours of operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cleaning needed as knives and some pans stored as clean. Food and or grease. Thoroughly wash,rinse and sanitize.
1.5
21.
Hot water at 3 compartment sink 114F. Water heater`s setting turned to 125F. Hot water 130F and above is to be provided. Water heater`s setting turned up.
1.5
33.
Many scoop handles in dry goods today. Keep scoop handles out of food; Do not store pan or utensil once used for raw meat in container containing vegetables. 1 pan used for meat sitting in container of brocolli that is used for numerous other dishes including vegetarian.
0.5
36.
Sand and seal small wooden piece used to prop metal ledge at wok stove; Do not reuse soy sauce containers. 1 time use only and not of an easily cleanable design.
0.5
40.
Cleaning needed of roaster top.
0.0
46.
Lights off over ventilation hood today while cooking occuring. Keep lights on over cooking line during hours of operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cleaning needed of sheet pans interiors, strainer and some pans stored as clean above dishsink. Thoroughly wash,rinse and sanitize.
1.5
13.
Chicken and brocolli using raw chicken cooked to 146F. Always cook raw chicken to a minimum internal final cook temperature of 165F. Chicken and brocolli recooked.
2.0
26.
1 container of dry good (salt?) unlabeled. Label all dry goods.
0.0
35.
Do not reuse soy sauce containers. 1 time use only.
0.0
44.
Cleaning needed of dumpster pads around both dumpster and cardboard units. Lots of trash. Repeat from last 3 inspections; Dump upright garbage cans at dumpster area containing large amounts of standing water. Standing water can and will become a breeding ground for insects.
1.0
45.
Cleaning needed of floor grout.
0.5
46.
Keep lights of ventilation hood on over cooking line while food is being prepared to provide required 50 foot candles of light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage on make line. Keep employee beverages below prep surfaces.
0.0
19.
Medicine stored above make line. Store below food and food contact surfaces.
1.5
35.
Single service containers stored upright at front line. Keep inverted to protect from contamination; Single service cup used as scoop in rice hot holding unit. 1 time use only. Do not use as scoop. All scoops are to have handles.
0.5
40.
Cleaning needed of shelving corners at wok stove, under cutting board at make line, and white plastic pan exteriors-greasy.
0.5
44.
Cleaning needed of dumpster pads around both dumpster and cardboard units. Lots of trash.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Strainers and rice cooker soiled on interior surfaces. Thoroughly wash,rinse and sanitize.
1.5
23.
1 pan of noodles well below 135F sitting on prep table. Once a PHF reaches 135F active cooling is to begin. Noodles transfered to walk in cooler.
1.0
24.
Pork thawing at room temperature. Do not thaw PHF`s at room temperature. Potentially Hazardous Foods shall be thawed: 1. Under running water 70F or lower, 2. in refrigerated units 45F and below, 3. as part of the conventional cooking process, or 4. in a microwave only if the food will be immediately transferred to conventional cooking equipment or if cooking in its entirety occurs in the microwave.
0.5
40.
Cleaning needed of shelving unit corners at wok stove.
0.0
44.
Cleaning needed of dumpster pads around both dumpster and cardboard units. Lots of trash and flies.
0.5
45.
Replace wall panel above walk in cooler; Cleaning needed of black buildup on floors.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage above make line. Store employee beverages below prep surfaces.
0.0
3.
Employee rinsed off chicken prep sink that had been used for raw chicken prep when REHS entered then continued working touching clean utensils without washing hands. Another employee entered from outside and began working without washing hands. Once hands are soiled or before beginning work hands are to be properly washed.
2.0
8.
Be sure that all badly dented cans are set aside and sent back for refunds. 1 badly dented can used in reach in.
0.0
10.
Foods uncovered in walk in and in reach in. Keep all foods covered while in storage; Chicken in pan sitting on top of trash can. Do not sit food on trashcans. Trashcans are for trash only; Shrimp sitting in dishsink vat with soiled dishes sitting on drainboard waiting to be washed. Use provided prep sinks for thawing and preparing foods.
1.5
11.
No sanitizer mixed at time of inspection. Sanitizer mixed to proper concentrations required during hours of operation; Employee washed pan then sat on sanitized side of drainboard without sanitizing. Another employee took pan used at chicken prep sink and sat it at mounted shelf at wok stove for use. Once a utensil has been soiled or contaminated it is to be washed,rinsed and sanitized.
1.5
17.
1 large pan of chicken prepared 30 minutes prior sitting out at room temperature and above 45F. Once finished prepping PHF's are to be put into refrigeration. Do not allow to sit out! 1 pan of cooked brocolli sitting above and between recessed pans in make line. Keep PHF's in recessed pans on make line or inside reach in. PHF's will not stay cold on top of make line between pans.
2.0
44.
Sweep around dumpster.
0.0
45.
Replace wall panel above walk in cooler.
0.0
46.
Cleaning needed of filters above wok stove-greasy; Lights off at time of inspection. Lights off while cooking occuring. Keep lights on over cooking line to provide required 50 foot candles of light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Return all badly dented cans. Have an area labeled and set aside for cans that are not useable.
0.0
10.
Partially cooked meats and seafood stored over fully cooked foods in walk in freezer. Partially cooked foods have not reached the temperatures required to destroy pathogenic organisms. Treat partially cooked foods as raw. Raw chicken above sauces in reach in cooler. Keep raw chicken below all other foods.
1.5
11.
Chlorine sanitizer in third compartment of dishsink less than 50ppm. Keep Chlorine sanitizer 50-100ppm; Some utensils and pans stored as clean still soiled. Thoroughly wash,rinse and sanitize.
1.5
26.
Once a dry good has been opened put into resealable containers.
0.0
34.
Metal pans stacked wet above dishsink. Allow pans and other utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service utensils stored in different directions at front customer self service area. Keep all handles pointed in same direction to protect food contact portion of utensil from contamination; Single service cups used as scoops. Do not use single service items as scoops. 1 time use only. Scoops must be of an easily cleanable design and have a handle.
0.5
40.
Cleaning needed of tiered shelf at wok.
0.0
44.
Bags of trash on outside dumpster pad. Keep all trash in dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
