2-303.11; Core; Employee was observed wearing bracelets while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Deductions will be taken if this item is repeated.
0.0
41.
3-304.14; Core; Wet wiping cloths holding in liquid solution with no traceable sanitizer concentration. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Chlorine was added to 50ppm.
1.0
44.
4-903.11(A), (B) and (D); Core; Containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
47.
4-501.11; Core; Repeat; Walk-in cooler shelving is rusting. Equipment shall be maintained in a state of good repair.
0.5
47.
4-501.12; Core; Cutting boards were found with deep scratches and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Low boy cooler gaskets, shelving near 3 compartment sink, and lighting above food on the service area have residue buildup. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Insect webs are building on the ceiling above dry storage shelving. Corner of wall on service area has dust buildup. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Repeat; Rice leaves were being stored too highly in a flip top container and were up to 52F. Tzatziki was being held in cups outside of refrigeration and were at 65F. Tomatoes in a prep bottom cooler were holding at 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Rice leaves were voluntarily discarded and other food was taken to cool down before a 4 hour period elapsed.
1.5
39.
3-305.11; Core; Repeat; Food box was being stored on the floor of the reach-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep all food off the floor.
2.0
40.
2-303.11; Core; Employee was observed wearing bracelets while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Multiple 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
47.
4-501.11; Core; Walk-in cooler shelving is rusting. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Insect webs were building on the wall near the 3 compartment sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The floors in the kitchen area are damaged and have been attempted to be repaired. There is water trapped/seeping from the floor in this area. Physical facilities shall be maintained in a state of good repair. Properly repair floor to prevent water damage in the building.
6-301.12; Priority Foundation; Repeat; No paper towels provided at handwashing sink. Handwashing sinks shall be provided with a handwashing provision. CDI- Paper towels were supplied at handwashing sink.
2.0
10.
6-301.11; Priority Foundation; Handwashing soap was not provided at the handwashing sink in the back area. Handwashing cleanser shall be provided at each handwashing station. CDI- Soap was provided during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Repeat; Beef was being stored too highly in a container on a hot holding unit and was at 98F at the top. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Beef was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made since last inspection, one small container of cheese was found holding at 47F in a prep top unit. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded. Points reduced due to large improvements.
0.0
35.
3-501.13 ; Priority Foundation; Raw chicken was found thawing at room temperature. Potentially hazardous foods shall be thawed using an approved method including inside of refrigeration, under cool running water, or as a part of the cooking process. CDI- Chicken was placed in refrigeration to continue thawing.
0.0
38.
6-501.111; Core; Small live roaches were found in the back kitchen area. The premises shall be maintained free of insects and other pests. Employees state that pest control was recently in the establishment. Contact pest control as soon as possible for a follow up visit based on this inspection.
1.0
39.
3-305.11; Core; Repeat; Boxes of food were on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep all food off the floor.
2.0
47.
4-501.11; Core; The knob for the cold water at the front handwashing sink is greatly damaged/cracked and making it difficult to turn the cold water on/off. Equipment shall be maintained in a state of good repair. Repair/replace cold water knob.
6-301.12; Priority Foundation; No paper towels were provided at two handwashing sinks. Handwashing sinks shall be provided with a handwashing provision. CDI- Paper towels were supplied at handwashing sink.
2.0
15.
3-302.11; Priority; Raw chicken was found being stored above greens in the walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Potentially hazardous food items were holding slightly below 135F in hot box (see temperature chart). Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated to 165F as needed. PIC states employee set the holding unit to the wrong temperature. Deductions will be taken if this item is repeated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Low boy cooler was holding multiple food items above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Chicken and beef at 52-53F were voluntarily discarded. Do not store potentially hazardous in this cooler until it is adjusted.
1.5
39.
3-305.11; Core; Found a box of beef stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep all food off the floor.
1.0
40.
2-303.11; Core; Employee was observed cooking food while wearing a watch on their wrist. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
2-102.12 (A); Core; Person in Charge (Jose) failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection (certificate was expired almost two years). At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. A certified food protection manager shall be present during all hours of food preparation or service. Get the Food Protection Manager certificate.
1.0
10.
6-301.12; Priority Foundation; No paper towels were available at the handwashing sink near 3-comp sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were provided during the inspection.
1.0
10.
6-301.11; Priority Foundation; Two handwashing sinks in the back room did not have a soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - soap provided.
0.0
15.
3-302.11; Priority; Found ground beef stored above whole beef and on the same tray in Walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
16.
4-602.11; Core; On soda machine observed two soda nozzles of Dr Pepper and Coca-Cola Original with heavy dark residue buildup inside. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles more frequently.
0.0
28.
7-102.11; Priority Foundation; Found a spray bottle of glass cleaner without labeling. Working containers used for storing poisonous and toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - bottle labeled.
0.0
39.
3-305.11; Core; Found a box of beef stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep all food off the floor.
1.0
47.
4-501.11; Core; Condenser unit pipe in the walk-in freezer is accumulating ice. Equipment shall be maintained in a state of good repair and condition. Contact a refrigeration technician to have this unit serviced and repaired. Next time full credit will be taken.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection (certificate was expired). At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
10.
5-202.12; Core; At the start of inspection, the hot water was turned off at the back handwashing sink. A handwashing sink shall be equipped to provide water at 100F or above. Keep water within the correct range. **Violation noted on the previous two inspection reports. Full points assessed for repeat violation.
2.0
10.
6-301.12; Priority Foundation; No paper towels were available at the back handwashing sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were provided during the inspection.
0.0
21.
3-501.16(A)(1); Priority; Portions of cooked rice in the oven with temperature as low as (119F) and cooked beef (124F) in the oven are hot-holding at the incorrect temperature. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI- Items placed in steamer to be reheated to 165F before being placed back in holding units. Ambient temperature of oven was increased during the inspection as well.
1.5
47.
4-501.11; Core; Condenser unit pipe in the walk-in freezer is beginning to accumulate ice. Equipment shall be maintained in a state of good repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Contact a refrigeration technician to have this unit serviced and repaired.
0.5
49.
4-602.13; Core; Wire shelving in the walk-in cooler with accumulation of food residue on various shelves. Interior of microwave under prep table with soil accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.5
51.
5-205.15; Core; Repair the plumbing under the handwashing sink near the 3-comp sink, it is currently slow to drain. Repair the slow drip at the back handwashing sink when hot water is turned on. A plumbing system shall be maintained in good repair. Repair the items listed.
0.0
55.
6-501.11; Core; Observed small openings/cracks in the floor near the back entrance and under cooking equipment on the line. Physical facilities shall be maintained in good repair. Patch the floor in these areas to make the surface easily cleanable.
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
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection (certificate was expired). At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
10.
5-202.12; Core; At the start of inspection, the hot water was turned off at the back handwashing sink. A handwashing sink shall be equipped to provide water at 100F or above. Keep water within the correct range.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods at prep line measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Foods were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Several containers of food were not dated. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- According to PIC, food was prepared the day before or the same day. Food was dated.
1.5
39.
3-307.11; Core; Metal bowl was stored in ready-to-eat food. Bottom of the bowl was touching exposed food. Food shall be protected from any source of contamination. CDI- Bowl was removed from container.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Shelving throughout the facility was soiled. Food debris found on bottom of reach-in unit. Small fan by prep area was extremely dusty. Fan was facing exposed food. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned above
1.0
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
2-102.12 (A); Core; PIC present but certification expired on April 2, 2020. Facility has a handful of certificates on the wall; however, all of them expired either in 2020 or 2021. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Please obtain an updated certification and have long-term employees get recertified as well to ensure there is coverage throughout the day.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
5-205.11; Priority Foundation; At the start of inspection, the hot water was turned off at the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Hot water was restored during inspection; however, half way through inspection, hot water was turned off again. PIC states that this is because there is a slow drip due to knob not being able to completely shut off. CDI- Hot water restored during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Table mounted can opener and one knife stored as clean with residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Can opener taken to warewashing area to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked lamb (126F) in the steam well, cooked rice (96F) and cooked chicken (102F) in the oven are hot-holding at the incorrect temperature. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI- Items placed in steamer to be reheated to 165F before being placed back in holding units.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle observed with no identifying label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle labeled during inspection.
1.0
49.
4-601.11(B) and (C); Core; Gaskets on refrigeration units have residue accumulation. Dusty return vent above walk-in refrigeration unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
1.0
51.
5-205.15; Core; Repair slow drip at handwashing sink. A plumbing system shall be maintained in good repair. Repair this drip.
0.0
55.
6-501.11; Core; Small openings in flooring near prep sinks that collect water. Physical facilities shall be maintained in good repair. Repair flooring in this area.
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 *Information sent to amalik0608@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
CFPM Apra Dey (Exp 2021) *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: 03/13/2020
*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
CFPM Apra Dey Exp 5/27/21 *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
*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.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: 08/04/2017
*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: Repeat violations may be subject to the deduction of full points (doubling of points) in future inspections (such as with items #18 and #31) if these violations are observed again.
AN READY TO EAT FOOD...MILK, CREAM, CANNED VEGETABLES, FROZEN VEGETABLES, CUT LEAFY GREENS, CUT TOMATOES, CUT MELONS, COOKED FRESH VEGETABLES, OR COOKED FOOD REQUIRES THE DATE OF OPENING OF THE CONTAINER OR COOKING DATE TO BE ON THE CONTAINER THE FOOD IS STORED, ESPECIALLY IF IT SPENDS THE NIGHT IN THE FRIG. "IF THE FOOD IN FRIG SPENDS THE NIGHT, THEN THE DATE THE FOOD IS PREPPED IS THE DATE YOU WRITE"
