3-101.11; Priority - A few live insects were somewhat buried inside large container of flour...Food shall be safe and unadulterated...CDI by removing insects from flour. NOTE: Ensure containers with dry foods are completely sealed when not in use.
1.0
15.
3-302.11; Priority - In walk-in cooler, raw chicken was stored above containers of onions...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-302.11 (A)(4); Core - Several foods in refrigerated storage (not in cooling process) and in dry storage were not covered or containers were not sealed (chicken, egg rolls, dry foods, etc.)...Food shall be protected from cross contamination by covering/sealing them...Cover/seal foods while in storage.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: In make line top, do not overfill food containers above chill lines. Use calibrated thermometer to ensure foods are 41F or less BEFORE placing them in top unit. Keep lid closed and covering food when not using food.
3.0
33.
3-501.15; Priority Foundation - Containers of cooling fried chicken wings and general tso chicken had more than 6 inch food depth...TCS* foods shall be cooled using shallow containers or sheet pans (2-4 inch food depth), rapid cooling equipment (freezer, etc.), separating food into smaller or thinner portions, and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
35.
3-501.13; Priority Foundation - On food prep sink drainboard, raw chicken on sheet pans was frozen in middle but at 55F on outer parts...To properly thaw TCS* food, refrigerate at 41F or less OR completely submerge food under cool running water (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of cooking process...CDI by placing chicken into cooler.
0.5
37.
3-302.12; Core - Some containers of dry foods, bottles of sauces, spices, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Label foods with English names and in any other language, if desired.
0.0
38.
6-202.15; Core - Observed an open 2 to 3 three inch gap between bottom of back screen door and floor, and exterior back door was open. Also, rear exterior door was not self-closing...Outer openings shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls and ceilings and providing solid, self-closing and tight-fitting doors...Close gap under back screen door to keep insects/rodents from entering facility. Provide self-closing device for rear door.
1.0
41.
3-304.14; Core - Container of wiping cloth sanitizer was soiled/cloudy (but at correct chlorine concentration). One moist wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.0
43.
3-304.12; Core - Dispensing utensils in some containers of dry foods were small cups without handles...During pauses in food operation or dispensing, food preparation and dispensing utensils shall be stored on dry, clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Do not store cups without handles in foods. Only use food dispensing utensils with extended handles.
0.0
45.
4-502.13; Core - Some large soy sauce pails and their lids were being reused for food storage...Single use articles such as soy sauce pails shall not be reused for food storage...After soy sauce is removed from pains, do not use pails for storing other foods. They can be used for old grease/oil, trash and other maintenance uses.
0.0
47.
4-501.11; Core - Several wire shelves were rusty/peeling, and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair, and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving.
0.5
47.
4-205.10; Core - A domestic Instant Pot pressure cooker was in kitchen, and a Dewalt maintenance drill was in storage near long metal mixer piece...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from establishment. The Dewalt drill can only be used for maintenance and repairs in facility--not for preparing food.
0.0
47.
4-102.11; Core - Observed cut bite sized pieces of broccoli stored in the original boxes they came in...Materials for single-service and single-use articles shall be clean...Once broccoli bunches are washed and cut, do not return them to their original boxes since it is unknown how clean the boxes are. Store cut broccoli in clean food-grade containers.
0.0
47.
4-501.12; Core - Several cutting boards had deep knife cuts and dark/discolored stains...Cutting boards shall be resufaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged/stained cutting boards.
0.0
47.
4-502.11(A) and (C); Core - Some food storage containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves (including under shelves), fryer exteriors, freezer interiors, dry food storage containe exteriors and their lids, sink drainboard undersides...Equipment nonfood contact surfaces shall be kept free of dirt, food residues and other debris accumulation...Increase cleaning frequency of equipment above.
1.0
55.
6-501.11; Core - Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged. Caulk was damaged between some sinks and wall surfaces...Physical facilities shall be kept in good repair...Repair/resecure damaged tiles, seal/caulk tiles, and replace damaged caulk.
0.5
55.
6-501.12; Core - Observes soiled ceiling tiles, flooring in corners, ventilation hood filters, bathroom door sides/edges, door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-303.11; Core - Lighting was dim under vent hood (lights were not on while cooking was taking place below) and in walk-in cooler...Lighting intensity shall be at least 50 foot-candles (fc) on food preparation surfaces, including cooking surfaces and at least 10 fc at 30 inches above floor in walk-in cooler...Keep lights on under hood when cooking if taking place underneath. Increase lighting as stated above.
0.0
56.
6-202.11; Core - Freezer light bulb was not protected or shatter-resistant...Where food is exposed, light fixtures shall be effectively shielded...Effectively shield light bulb or provide shatter-resistant or shatter-proof light bulb.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMINDER: Hands must be washed after contaminating them by raw meat, poultry, seafood, trash, chemicals, etc. before handling clean equipment/utensils in kitchen and before working with ready-to-eat foods. Always wash hands at approved handwashing sink--never at food preparation sinks or 3-compartment sink. To wash hands properly, use soap and warm water and scrub hands for 10 to 15 seconds. Rinse hands thorougly and use paper towel to dry hands. Use paper towel to turn off sink faucet knobs to prevent recontamination of clean hands...DISCUSSION: When cans of food are open and there is leftover food in cans, remove food from cans and place in food-grade containers. Do not leave leftover food in cans.
3-501.16 (A)(2) and (B); Priority; Observed TCS food (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved around to cooler unit and the lid was closed. Also discussed keeping the lid to the unit closed when not in use.
3.0
40.
2-402.11; Core; Employee at register was also cooking wings in the fryer without a hairnet or hair restraint.- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD.- Please make sure a hair restraint is in use before handling food.
0.0
45.
4-903.11(A) and (C); Core; A few boxes of single service plates and plasticware were stored on the floor.- Single service items shall be stored at least 6 inches above the floor.- CDI, Items were moved from the floor to a shelf.
0.0
47.
4-501.11; Core; The shelving in the walk in cooler are rusted and peeling. The gaskets in some of the units are broken and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace or repair items listed.
0.5
49.
4-602.13; Core; Most of the equipment in the kitchen needs cleaning due to buildup of debris and other residue. The shelving, sides of cooking equipment, doors, door handles, etc...- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout facility.
1.0
55.
6-501.12; Core; Clean the walls in the dry storage room to remove the spider webs. Clean the floors near the sinks and food prep areas to remove the grease. Clean the floors to remove the dead roaches.- Physical facilities must be cleaned as often as necessary to keep them clean.- Please clean the floors, walls, and ceilings.
2-301.14; Priority - Observed worker handle raw chicken with gloved hands and then proceeded to wash gloved hands at handsink...Hands shall be washed after engaging in activities that contaminate the hands and before donning gloves for working with food...CDI by having worker discard gloves and wash hands. Never attempt to wash hands when gloves are on them.
2.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by lowering walk-in cooler temp and properly refrigerating other foods.
1.5
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cooked pork, etc.)...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
33.
3-501.15; Core - Noodles were cooling in covered container in walk-in cooler and did not cool fast enough to meet time-temperature cooling parameters (cooled 86F to 76F--only 10 degrees in 53 minutes)...To cool TCS* foods, use shallow containers or sheet pans (2-4 inch food depth), use containers that facilitate heat transfer (metal pans), arrange in equipment to provide maximum heat transfer (such as placing on flat pans on tall speed racks) and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of cooking oil, sauces, and dry foods/spices were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Label them at least in English and any other desired language.
0.0
38.
6-501.112; Core - Several dead roaches were on sticky pad near back storage room water heater...Dead insects and other pests must be removed from control devices and premises at a frequency that prevents their accumulation, decomposition, or the attraction of pest...Remove dead roaches from facility.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter tops. Also, bucket was wiping cloth sanitizer had soap in it...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above in sanitizer and water. Do not add soap.
0.5
45.
4-502.13; Core - Many formed plastic buckets (from sauces) and their lids were being reused for food storage (buckets and lids are hard to clean)...Single-use articles shall not be reused...After original contents are removed from buckets, the buckets and lids shall not be reused for food. They can be used for old cooking oil, as trash cans or for other maintenance uses.
0.0
47.
4-501.11; Core - Several wire shelves and racks were rusty and peeling...Food service equipment shall be kept in good repair...Replace shelves/racks with similar approved equipment.
0.5
47.
4-205.10; Core - A domestic Instant Pot pressure cooker was in kitchen, and a Dewalt maintenance drill was in storage near long metal mixer piece...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from establishment. The Dewalt drill can only be used for maintenance and repairs in facility--not for preparing food.
0.0
47.
4-102.11; Core - Observed cut bite sized pieces of broccoli stored in the original boxes they came in...Materials for single-service and single-use articles shall be clean...Once broccoli bunches are washed and cut, do not return them to their original boxes since it is unknown how clean the boxes are. Store cut broccoli in clean food-grade containers.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelving and undersides of solid metal shelving, speed racks, dunnage racks, rolling carts,refrigerator gaskets, cooking equipment and grinder exteriors, food container and lid exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
1.0
55.
6-501.11; Core - Many baseboard tiles were on the floor under cooking line. Caulk was damaged, cracked, or missing between sinks and walls and splash guards. A few ceiling tiles in dry storage were hanging down/coming out...Physical facilities shall be kept in good repair...Replace baseboard tiles and damaged ceiling tiles, and replace caulk where needed. Ensure caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled flooring, floor drains and walls under equipment and sinks areas and in back dry storage room (remove accumulated cob webs). Some areas of ventilation hood were soiled and had grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
2-301.14; Priority; A employee went outside and then came back inside the kitchen without washing his hands. Employees were washing their hands after in engaging in activities that contaminate the hands. When employees go outside and then come back into the kitchen they must wash their hands. The employee was instructed on when proper handwashing needs to occur. The employee was properly washing his hands before the end of the inspection.
2.0
15.
3-302.11; Priority; In the reach-in freezer unit raw chicken was stored above roasted pork. Raw foods must be stored below all ready-to-eat foods. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.
1.5
28.
7-201.11; Priority; Jock itch spray was stored above a food prep table. Toxic materials must be stored below all food prep and food storage areas. CDI.. The spray was moved and placed in the employee jacket area.
0.0
38.
6-501.112; Core; There were several dead roaches observed in the kitchen at the time of the inspection. Dead insects and other pests must be removed from the control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pest.
1.0
47.
4-501.12; Core; The large whit cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must 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; A very deep cleaning of the kitchen is needed. Clean the shelves in the walk-in cooler. Clean the speed racks and rolling carts. Clean the gaskets on the cold hold units. Clean the shelves in the reach-in freezer unit to remove the ice on the shelves. Clean storage shelves. Clean the outside of the large food storage containers. Clean around the wok and deep fryers. Equipment must be kept free of an accumulation of dust, dirt, Food, residue, and other debris.
0.5
55.
6-501.12; Core; Clean the walls in the dry storage room to remove the spider webs. Clean the floors near the sinks and food prep areas to remove the grease. Clean the floors to remove the dead roaches. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
4-204.11; Core; Clean the filters above the wok area. The filters were very greasy. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting must be designed to prevent grease or condensation from draining or dripping onto Food, Equipment, Utensils, Linens, and Single service items.
0.0
General Comments
EHS worker followed up and closed out complaint# 9359778
2-401.11; Core; There were some employee drinks that were stored above food prep areas. Employee drinks must be stored in a manner to prevent contamination. Employee drinks must be stored below all food prep and food storage areas. CDI.. The drinks were moved below the food prep areas.
0.0
10.
5-205.11; Priority Foundation; There was a large roll of clear wrap stored on the handwashing sink beside the food prep sinks. There must never be any storage on any handwashing sinks. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI... The clear wrap was removed from the hand washing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; A large container of cut cabbage was holding at 60F. Raw eggs were being 65F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were placed in the walk-in cooler to cool down. The food items were placed in the walk-in cooler. The food items were holding at 40F before the end of the inspection. This has been a repeat item on the last two inspections.
3.0
28.
7-201.11; Priority; There was a bottle of prescription medicine that was stored above a food prep table. Toxic materials must be stored so they can not contaminate food, equipment, utensils, linen, and single service items. CDI.. The items were placed below the food prep areas.
1.0
35.
3-501.13 ; Priority Foundation; Frozen shrimp was left in a bucket of water to thaw. Food must be thawed by using the following methods: under running water not to exceed 70F, as a part of the overall cooking process, in the walk0-in cooler. CDI.. The shrimp was placed under running water with a temperature of 70F.
0.0
49.
4-601.11(B) and (C); Core; Clean wire shelves in the walk-in cooler and dry storage area. Clean the outside and lids of the large food containers. Clean the speed racks. Equipment must kept free of dust, dirt, Food, residue, and other debris.
0.5
55.
6-501.12; Core; Clean the walls in the dry storage room to remove the spider webs. Clean the floors near the sinks and food prep areas to remove the grease. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; There were employee jackets stored with Single Service items and Napkins. Lockers or other suitable facilities must be located in a designated room or area where contamination of Food, Equipment, Utensils, Linens, and Single-Service and Single-Use Articles can not occur.
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
2-501.11; Priority Foundation; There was no written procedure to address the clean up of a vomiting and diarrheal event. All food establishments must have a written procedure for employees to follow when responding to a vomiting or diarrheal event. This was general comment on the last two inspections. CDI. A copy of the form was given to the manager.
0.5
15.
3-302.11; Priority; In the walk-in cooler raw fish was stored above onions. In the reach-in freezer unit raw chicken was stored above cooked pork. Food must be stored according to the final cook temperature. Foods must be stored in a manner to prevent contamination. CDI.. The foods were placed in the correct final cook temperature arrangement.
1.5
16.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that had day dot stickers. on the dishes. The day dot stickers must be removed dishes. Equipment Food-Contact Surfaces and Utensils must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A large container of cut cabbage was holding at 67F. Chicken bits were holding at 81F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The foods were placed in the walk-in cooler and were at 40F before the end of the inspection.
1.5
28.
7-201.11; Priority; Jock itch powder was stored above a food prep table. Toxic materials must be stored so they can not contaminate food, equipment, utensils, linens, and single service items. CDI... The item was placed below the food prep area.
1.0
28.
7-102.11; Priority Foundation; The sanitizer buckets were not labeled. All working containers must be individually identified with the common name of the item in the container. CDI.. The sanitizer bucket was labeled during the inspection.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; The clean dishes were stored on dirty air drying shelves and drain boards. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI... The shelves were cleaned during the inspection.
0.5
47.
4-501.12; Core; The small cutting boards that very deep cuts on the surface of the cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are no capable of being resurfaced.
0.5
49.
4-601.11(B) and (C); Core; Clean the rolling carts and speed racks. Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Clean all the storage shelves. Clean the door handles on the cold hold and reach-in units. Clean the lids on roll tops. Clean around the wok and cooking equipment. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floors and walls near the sink drain pipes, Clean the baseboards in the kitchen. Clean the ceiling covers and vents. Clean the floors and walls near the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-302.11 (A)(4); Core - Raw chicken in reach-in refrigerator was not covered, and open bag of nuts and a few other dry foods were in dry storage...Unless actively cooling, food in storage shall be kept covered...Cover raw chicken and seal bags/containers of dry foods.
0.0
16.
4-501.114; Priority - Chlorine concentration in one sanitizer spray bottle was less than 50 ppm...Chlorine sanitizer concentration shall be at least 50-200 ppm...CDI by discarding liquid from spray bottle.
1.5
16.
4-601.11 (A); Priority Foundation - Some food containers and utensils stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at utensil washing area.
0.0
20.
3-501.14; Priority - Sweet and sour chicken did not cool fast enough on kitchen speed rack to meet time-temperature cooling parameters (cooled 6 degrees in the middle of food in 46 minutes--see temperature chart)...TCS* foods shall cool from 135F to 70F in 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling. Use calibrated thermometer to check foods for proper cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain TCS* foods at 41F or less...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - In freezer, cooked pork and in-house made wontons had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
33.
3-501.15; Priority Foundation - Cooling method for sweet and sour chicken was ineffective, and it didn't cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS foods, use shallow containers or sheet pans with 2-4 inch food depth, stir or move food frequently, use rapid cooling equipment such as freezer or cooler (not at room temperature for too long), arranged to provide maximum heat transfer and loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Make line unit was not maintaining TCS* foods at 41F or less (see temperature chart)...Equipment for cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...Provide maintenance necessary to ensure make line unit is maintaining foods at 41F or less...Not corrected during inspection.
0.0
37.
3-302.12; Core - Several containers/bottles of spices, dry foods and sauces were not labeled with contents inside (including at wok cook line)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles to denote contents. Provide labels at least in English and any other desired language.
1.0
38.
6-202.15; Core - Rear exterior door was not self-closing...Outer openings shall be protected against entry of insects and rodents by using solid, self-closing, tight-fitting doors...Provide self-closing device for exterior door.
0.0
39.
3-305.11; Core - Two large bags of onions were stored on floor...Food shall be stored at least 6 inches above floor...CDI by elevating onions above floor.
0.0
39.
3-305.12; Core - Condenser line under walk-in cooler condenser had a drip forming, and food was stored underneath...Food shall not be stored under leaking water lines or lines on which water has condensed...CDI by placing container under dripping line.
0.0
41.
3-304.14; Core - Wiping cloth sanitizer was very soiled, and several soiled/moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above, and change sanitizer solution more frequently.
0.5
47.
4-205.10; Core - Domestic Instant Pot and Toastmaster food processor are not approved equipment...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility.
0.5
47.
4-501.11; Core - Several wire shelves were peeling and rusty...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-501.12; Core - Three smaller cutting boards had very deep cracks and gouges in them....Surfaces such as cutting boards that are scratched and with deep gouges/grooves shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards.
0.0
47.
4-502.11(A) and (C); Core - A few sheet pans were cracked or damaged (with hard to clean surfaces)...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, wire and solid metal shelves, dunnage racks, exteriors of food storage containers and their lids, interior/exteriors of reach-in freezer, equipment door handles, undersides of make line roll top lids, refrigerator door gaskets...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled sink drain pipes, floor corners/cooler floor, kitchen baseboards, floor drains, walls, ventilation hood and its light fixtures and filters, many ceiling tiles (very browned/stained), and ceiling vents (bathrooms)...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core - Caulk was missing in vent hood corners, and beside splash guards and behind sink backsplash. One ceiling panel was peeling...Physical facilities shall be maintained in good repair...Replace ceiling panel and caulk where needed.
0.0
56.
6-303.11; Core - Lighting was dim in many areas of kitchen, including under vent hood (lights were not on while cooking was taking place below) and in walk-in cooler...Lighting intensity shall be at least 50 foot-candles (fc) on food preparation surfaces, including cooking surfaces and at least 10 fc at 30 inches above floor in walk-in cooler...Increase lighting as stated above.
0.5
56.
6-202.11; Core - Reach-in freezer light bulb was not shielded...Where food and clean equipment/utensils are exposed, light fixtures shall be effectively shielded...Provide effective shield for freezer bulb or provide shatter-resistant bulb.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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...Verification visit to be made on 4/8/2022 to check correction of Items #22 and #33 on this report. Follow-Up: 04/17/2022
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
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15.
3-302.11; Core - In reach-in freezer, packages of egg roll wrappers were directly on top of repackaged raw chicken. In reach-in refrigerator, raw scallops were stored above ready-to-eat foods...In refrigerators and freezers, foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
20.
3-501.14; Priority - Chicken wings, general tso chicken and lo mein noodles did not cool fast enough to meet time-temperature cooling parameters (see temperature chart)...TCS* foods shall cool from 135F to 70F in 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling. Use calibrated thermometer to check foods for proper cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods as stated above...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - Some ready-to-eat (RTE) TCS* foods had no dates, including prepared foods in freezer...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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28.
7-102.11; Priority Foundation - Bottles of soap at two handsinks were labeled "sanitizer"...Chemicals and sanitizers shall be labeled with common name of product inside...CDI by labeling bottles as "soap".
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33.
3-501.15; Priority Foundation - Lo mein noodles, general tso chicken and chicken wings were cooling in containers with more than 4 inch food depth and did not cool fast enough to meet time-temperature cooling parameters...To cool TCS foods, use shallow containers or sheet pans with 2-4 inch food depth, stir or move food frequently, use rapid cooling equipment such as freezer or cooler (not at room temperature for too long), arranged to provide maximum heat transfer and loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Several containers/bottles of spices, dry foods and sauces were not labeled with contents inside...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles to denote contents. Provide labels at least in English and any other desired language.
1.0
38.
6-202.15; Core - Rear exterior door was not self-closing. Rear inner screen door had large opening under door, and outer door was wide open...Outer openings shall be protected against entry of insects and rodents by using solid, self-closing, tight-fitting doors...Provide self-closing device for exterior door, and provide weather stripping under screen door to seal space.
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47.
4-501.11; Core - Several wire shelves were peeling and rusty, and one reach-in refrigerator gasket was torn...Food service equipment shall be maintained in good repair...Replace shelves and gasket with similar equipment.
0.5
47.
4-501.12; Core - At least one cutting board had deep knife cuts...Surfaces such as cutting boards that are scratched and with deep gouges/grooves shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting board.
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47.
4-101.19; Core - Soiled paper was lining some shelves...Nonfood contact surfaces of equipment exposed to splash and spillage shall be nonabsorbent and smooth...Remove paper from shelves.
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49.
4-601.11(B) and (C); Core - Observed soiled speed racks, wire and solid metal shelves, exteriors of food storage containers and their lids, interior/exteriors of reach-in freezer...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled sink drain pipes, floor drains, walls, ventilation hood and its light fixtures and filters, many ceiling tiles (very browned/stained), and ceiling vents (bathrooms)...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
56.
6-303.11; Core - Lighting was dim in many areas of kitchen, including under vent hood (lights were not on while cooking was taking place below) and in walk-in cooler...Lighting intensity shall be at least 50 foot-candles (fc) on food preparation surfaces, including cooking surfaces and at least 10 fc at 30 inches above floor in walk-in cooler...Increase lighting as stated above.
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56.
6-202.11; Core - Reach-in freezer light bulb was not shielded...Where food and clean equipment/utensils are exposed, light fixtures shall be effectively shielded...Provide effective shield for freezer bulb or provide shatter-resistant bulb.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Keep personal foods and utensils on one or two shelves--not scattered all over kitchen. They should be stored below and away from restaurant's food and equipment and be labeled as "Personal Items". Remove personal domestic Instant Pot from facility...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..Verification visit to be made on Thursday, November 4, 2021 to evaluate completion of Item #22 (cold holding) on this report. Follow-Up: 11/11/2021
*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 Verification required by August 21, 2020 for thermometer. Follow-Up: 08/21/2020
