3-305.11; Core Observed containers of soy sauce being stored on the floor in the walk-in cooler and dry storage area. Store all food items in a clean, dry location and at least 6 inches off the floor.
1.0
49.
4-601.11(B) and (C); Core; Observed some residue and ice build-up along the interior bottom surface of the reach-in freezer unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.113; Core; Noted sliding doors left open on the outside dumpster unit. Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
0.0
General Comments
Parasite Destruction Letter reviewed- JFC International. Reviewed Foodborne Illness Decision Tree Chart and expectations for restrictions/exclusion of food employees.
3-501.16 (A)(2) and (B); Priority; Noted a few double stacked containers of seaweed and cheesecake were temping between 42-43 F in the front-end display case cooler. Noted ambient air for cooler was 41 F during time of inspection. Maintain all TCS items at 41 F or below for cold holding. CDI- Ambient air for reach in cooler adjusted.
0.0
39.
3-305.11; Core; Observed containers of soy sauce being stored on the floor in the walk-in cooler. Store all food items in a clean, dry location and at least 6 inches off the floor.
1.0
39.
3-307.11; Core; Noted cut and washed fresh broccoli were placed back into its original soiled cardboard box rather than clean, sanitized containers. Transfer produce into a clean, sanitized container after washing and processing items to avoid the risk of cross-contamination.
3-501.16 (A)(2) and (B); Priority; Noted a containers of seaweed salad and spicy tuna rolls were temping between 43-45 F inside the display case cooler. Ambient air reading at 41 F for display case cooler. Store all time/temperature control for Safety food items (TCS) at 41 F or below for cold storage. CDI- Ambient air adjusted to 37-38 F for display case cooler. TCS cooled down during inspection.
1.5
35.
3-501.13 ; Priority Foundation; Noted raw fish thawing out at room temperature on a prep cart. Noted fish temping at 46F during time of inspection. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw
0.0
39.
3-305.11; Core; Observed containers of soy sauce being stored on the floor in the walk-in cooler. Store all food items in a clean, dry location and at least 6 inches off the floor.
1.0
47.
4-101.11; Priority; Found a chipped/ damaged butcher's knife stored for use on the knife rack. Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. CDI- knife removed from use. Spot check all utensils to ensure they are maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; Observed dust and residue build-up on the racks in the walk-in cooler unit. The top racks in the walk-in cooler are beginning to show signs of rust as well. Also noted some food residue on the storage racks inside the tall reach in cooler unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
5-205.11; Priority Foundation; Noted employee fill a personal water bottle at the hand sink near the grill. A handwashing sink may not be used for purposes other than handwashing. CDI- Education provided during inspection The employees were instructed on where the water bottles need to be filled. The bottles were filled at the vegetable prep sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority;Noted cheesecake is 43F, ranch dressing is 42-43 F and seaweed salad is 44-43 F in the display case cooler unit. Noted ambient air for display case was set at 40F. Keep all TCS food at or below 41F for cold holding. CDI- Ambient air adjusted for cooler. Items cooled to 41 F during inspection.
1.5
54.
5-501.113; Core; Noted sliding doors left open on the outside dumpster unit. Ensure sliding doors kept closed to avoid attracting pests.
0.0
General Comments
Parasite Destruction Form- JFC International March 2023 Invoice
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
7-102.11; Priority Foundation; Found working spray bottle of degreaser missing label underneath the kitchen prep sink. Ensure all chemicals are properly identified and labeled.
1.0
28.
7-202.12; Priority; Found a container of Ortho bug spray and a bulk container of "Bug Stop" ant spray near the back of the facility. Ensure only approved chemicals used by a approved Pest Control Operator are used for treating pest within facility. Noted pest control chemicals found were for Domestic use only. Chemicals must be used according to manufacturers instructions. CDI: PIC removed chemicals.; Corrected During Inspection
0.0
39.
3-305.11; Core; Upon arrival, observed a bag of potatoes, a case of mangoes and oranges being stored on the floor in the walk in cooler. Ensure food items are kept in a clean dry location and at least 6 inches off the floor in between use. CDI- items relocated during inspection.
1.0
43.
3-304.12; Core; Found a pair of tongs lying across a soiled storage rack in the tall reach in cooler unit. Noted tongs are used to retrieve batches of shrimp from the tall reach in cooler. Ensure utensils are stored in a clean dry location in between use.
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residue build up on the bottom rack on the spice cart and front-end storage rack located near the front end prep cooler. Also noted some food residue on the storage racks inside the tall reach in cooler unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.113; Core; Noted top lid and sliding doors left open on the outside dumpster unit. Ensure sliding doors and top lid kept closed to avoid attracting pests.
0.0
56.
6-403.11; Core; Noted personal beverage bottles and snacks stored above the produce prep table. Also noted personal beverage stored closely near styrofoam single service trays on the storage cart near the front of the facility. Employee beverages shall be stored away and below any food and food service preparation equipment, to prevent contamination of food and clean equipment.
4-601.11 (A); Priority Foundation; Observed a few soiled vegetable peelers, with dried-on food debris, stored as being clean on the knife rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Vegetables peelers sent to the 3 compartment sink to be rewashed and sanitized.
1.5
33.
3-501.15; Priority Foundation; Noted tightly wrapped plates of lo mien noodle cooling in the reach in cooler. Discussed cooling TCS items using appropriate equipment such at walk in cooler or the freezer unit and loosely covering food items during the cooling process to allow for adequate air flow.
0.0
48.
4-302.14; Priority Foundation; Facility missing test strips for the working spray bottle of Quat sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Quat sample test strips provided during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residue build up on the spice cart located near the front end prep cooler. 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
4-602.13; Core; there is a build up of dust on the vents in the kitchen area and in the lobby area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the vents.
0.5
56.
6-403.11; Core; two large thermos containers were sitting on a cart on the top shelf. A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep the themos's on the bottom shelf. The thermos were moved.
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; Facility does not have written procedures for vomiting or diarrheal clean up events. Provide written procedures for diarrheal or vomiting clean up events. Written procedures were emailed to manager.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheesecake is 43F, seaweed salad is 45F and salad is 44-45. Keep all TCS food at or below 41F when held cold. The above food was moved to the upright refrigeration unit.
1.5
41.
3-304.14; Core; Wet wiping cloths on prep surfaces. Store wet wiping cloths in sanitizer between use. The wiping cloths were moved to the dirty linen area.
0.5
55.
6-501.11; Core; Two broken floor tiles by the back door. Physical facilities shall be maintained in good repair.
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 of recipient due to COVID-19 pandemic.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No signature required due to COVID-19.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. A few of the children's menu items have asterisks beside them. These will be removed when the new menus are printed.
Follow-Up: 04/23/2018 *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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@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.
Pre-portioned chicken in refrigerator and walk-in cooler is at 48-51 F. Cubed chicken in bulk container is at 51-53 F. Make smaller batches of chicken to keep the temperature at 45 F. Do not stack the portioned chicken right away. Place the portioned chicken on a baking sheet pan and cool it down to 45 F before you stack the chicken.
Place the packaged sushi into the walk-in cooler to cool it down quickly after it has been made. The sushi needs to be at 45 F or below.
2.0
36.
Replace two torn gaskets.
0.0
45.
Clean the floor under storage racks.
0.0
46.
The hood needs to be re-sealed. The caulking is shrinking.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cooked chicken wings were stored on the bottom shelf in the walk-in cooler under raw seafood and raw beef. In the freezer, the cooked wings were stored with raw meats. Store cooked meats on the top shelf. Was corrected.
Note : The hand wash sink near the grill needs splash guard. A cart with supplies and cut vegetables stands next to the hand sink.
1.5
25.
The food thermometer needs a new battery.
0.5
45.
Clean the floor under storage racks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Send a second person to Servsafe as a back-up in case the person on the certificate is not in the store.
Do not store raw fish over things like the ice cream in the freezer. Store raw meats according to cooking tempatures and not above cooked food or anything that can be eatten with out cooking. (The fish was moved.)
1.5
19.
Do not store toxic substances above food or food contact surfaces. The STP Belt Dressing was on the shelf above the prep table. Also there are medications on the shelf. Store these things away from food and not on or above food prep surfaces.
1.5
49.
Documentation of approved training - 2 point credit awarded.
The sanitizer in the sink is too weak. The bleach water has to be 50-100 parts per million. It was 10 ppm. (We added bleach and now it is about 75 ppm.)
1.5
49.
Documentation of approved training - 2 point credit awarded.
The sink basin has seperated from the table at the food prep sink. It needs to be welded to meet NSF standards or replaced. Replace the gaskit that is badly torn.
0.5
43.
Be sure to keep paper towels at all hand sinks. There were no paper towels at the kitchen hand sink.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The walk-in refrigerator was 53 degrees. The food tempatures are border line and should be colder. All food in the walk-in refrigerator should be 45 degrees or colder. 41 degrees is reccomended. Have the walk-in refrigerator checked out and or serviced. Call me at 868-9244. I will stop back by in a few days.
There was a container of raw shrimp on top of a container of ginger dressing. Store meats according to minimum cooking temperatures. (The shrimp was moved.)
1.5
36.
The sink basin has seperated from the table at the food prep sink. It needs to be welded to meet NSF standards.
0.5
49.
No documentation of approved training - no credit awarded.
The raw steak in plates is stored on the same shelf as the raw vegtables. Rearange the refrigerator so the raw vegtables are not next to the raw steak or if it is on the same shelf it should not be touching. (The steak was seperated from the cabage.)
1.5
11.
The blender is not clean. Wash, rinse and sanitize the blender.(It is soaking in the sink now.)
1.5
19.
No points.....Be sure to label all the spray bottles as to what is in them such as the de-greaser bottles. The sanitizer was labeled.
0.0
47.
No points....You need a mop hangerthat will hold up a wet mop with the handle up so it can drip dry without mop water running down the handle. You could drill a hole near the top of the handle and drive a large finnish nail in the wood strip up above the mop sibnk to hang it on.
0.0
49.
No documentation of approved training - no credit awarded.
The raw steak in plates is stored on the same shelf as the noodles. Rearange the refrigerator so the noodles are not next to the raw steak. The raw shell eggs are over the vegtables. Store the eggs below ready to eat foods. Everything was moved.
1.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Store personal food just like you would store restaurant food. Also the beans for employees must be held hot at 135 degrees or put in the refrigerator to quickly cool down and hold it cold at 45 degrees or colder.
Thorough clean the stainless steel blender. (It was sent to the sink to be washed.)
1.5
28.
There are many fruit flies in the kitchen. ***Also there is a fly zapper over the preperation table. (It is not operating today.) This type of fly control is not allowed because when the fly is electricuted parts of the fly may spray out of the zapper and land on food etc. You are allowed to have fly traps that may have blue lights and sticky paper. If you want to try and use the existing zapper the electricution part of the zapper must be removed and you could put sticky paper in the bottom tray. It would be best to get an approved fly trap.
FOUND COOKED SPAGHETTI NOODLES AT 72 TO 96F AND WAS NOT BEING ACTIVELY COOLED. PUT COOKED SPAGHETTI IN SMALLER CONTAINERS TO COOL DOWN QUICKLY (2 TO 4 INCHES IN DEPTH). (CORRECTED ON SITE)............COOL SPAGHETTI FROM 135F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 45F OR LESS WITHIN 4 ADDITIONAL HOURS. CONSIDER COOLING SPAGHETTI DOWN WITH ICE.
2.5
3.
FOUND SHRIMP BEING THAWED IN CONTAINER IN STANDING WATER. FROZEN POTENTIALLY HAZARDOUS FOODS (MEAT, CHICKEN, SEAFOOD) SHALL BE THAWED UNDER REFRIGERATION AT 45F OR BELOW OR IN RUNNING COLD WATER WITH ENOUGH VELOCITY TO FLOAT OFF LOOSE PARTICLES OR IN MICROWAVE OVEN, IMMEDIATELY FOLLOWED BY CONVENTIONAL COOKING OR PART OF THE NORMAL COOKING PROCESS.........IF THAWING UNDER COLD RUNNING WATER, REMEMBER TO TAKE OUT OF CONTAINER THE SHRIMP THAT HAS ALREADY THAWED (AND REFRIGERATE IT) AND ONLY KEEP IN CONTAINER THE SHRIMP THAT IS STILL FROZEN SO THAT SHRIMP WILL THAW MUCH MORE QUICKLY IN SMALLER QUANTITIES.........IN FREEZER, FOUND RAW BEEF BEING STORED IN WHITE TAKE-OUT BAGS. THESE TAKE-OUT BAGS ARE NOT APPROVED. STORE FOODS ONLY IN FOOD GRADE BAGS (SUCH AS ZIP LOCK BAGS).........IN REACH-IN FREEZER UNITS, BE SURE TO KEEP RAW CHICKEN ON BOTTOM SHELVES. THEN ABOVE THAT YOU CAN STORE RAW FISH/SEAFOOD. THEN ABOVE THAT YOU CAN STORE RAW BEEF.
2.5
17.
CLEAN THE FOLLOWING SOILED AREAS AND SURFACES: ROLLED EDGES OF SHELVING AND SINKS IN KITCHEN--SHELVING IN BACK STORAGE AREA (ALONG EDGES)--EXTERIORS OF FOOD SCALE AND DRY FOOD PRODUCT CONTAINERS LIDS...........REPLACE THE TORN DOOR GASKET ON REFRIGERATOR NEAR FRONT SERVICE AREA........REMOVE THE CLOTH THAT IS LINING THE PAN (UNDER BOTTLES OF SAUCES, ETC.) BY COOKING LINE.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (16) FOUND BOX OF PLASTIC FOOD FILM UNDER SINK. DO NOT STORE FOOD CONTACT ITEMS UNDER WASTE LINES UNDER SINKS..........(23) CLEAN THE SOILED FLOORING IN MOP SINK/CAN WASH..............(29) ONE FLUORESCENT LIGHT BULB IN SEE-THROUGH DISPLAY UNIT IN FRONT DOES NOT HAVE END CAPS. PROVIDE THESE CAPS TO ENCLOSE BULB COMPLETELY.....NO LIGHT IS PROVIDED ABOVE THE MOP SINK/CAN WASH AREA AND IT IS DIM IN THIS CORNER. PROVIDE AT LEAST 10 FT-CANDLES OF LIGHT IN THIS AREA.
FOUND RAW CHICKEN STORED ABOVE RAW ZUCCHINI. KEEP RAW CHICKEN AND OTHER RAW MEATS STORED BELOW AND AWAY FROM VEGETABLES AND READY-TO-EAT FOODS........FOUND CLOTH TOWELS BEING USED TO COVER SPRING ROLLS AND KING CRAB RAGU. DO NOT USE CLOTH TOWELS TO COVER FOODS. USE ONLY FOOD GRADE MATERIAL TO COVER FOOD SUCH AS PLASTIC WRAP.
2.5
16.
FOUND PLASTIC TAKE-OUT TRAYS WITH FOOD CONTACT SIDE FACING UP. STORE THESE TRAYS IN THEIR ORIGINAL PLASTIC CONTAINERS OR INVERTED.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDE OF SHELF ABOVE PRODUCE SINK--BOTH MOBILE CARTS--CHEMICAL STORAGE SHELF BELOW 3-COMPARTMENT SINK (ON RIGHT SIDE)--INTERIOR OF TRASH DISPOSAL CABINET IN CUSTOMER SEATING AREA (VERY LARGE BUILD-UP OF FOOD RESIDUE AND DEBRIS ON THE BACK, SIDES, BOTTOM, AND DOOR OF THIS CABINET)--TOPS OF COVERS ON DRY FOOD STORAGE CONTAINERS..........REMOVE THE CARDBOARD TAPED TO THE SIDES OF THE GRILLS SINCE THIS MATERIAL IS NOT EASILY CLEANABLE AND IT IS ALSO A FIRE HAZARD.
1.0
25.
FOUND DOOR TO THE BACK OF ESTABLISHMENT OPEN ABOUT ONE OR TWO INCHES. KEEP THIS DOOR CLOSED AT ALL TIMES TO PREVENT THE ENTRANCE OF INSECTS AND RODENTS. NEED TO REPAIR THIS DOOR SO THAT IT CLOSES PROPERLY.
1.0
33.
FOUND A BABY ROCKER AND TELEVISION SET STORED IN THE KITCHEN. DO NOT STORE THESE ITEMS IN THE ESTABLISHMENT.
0.5
34.
FOUND LOOSE CLEAN LINEN (APRONS AND CLOTH TOWELS) STORED ON OR NEAR CONTAINERS OF CLEANERS, SOAP, ETC. STORE CLEAN LINEN IN A CLEAN CONTAINER OR SURFACE AND ABOVE AND AWAY FROM ALL CHEMICALS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) OBSERVED A FOOD WORKER USE A BROOM TO SWEEP THE FLOOR AND DID NOT WASH HIS HANDS AFTERWARD UNTIL INSTRUCTED TO DO SO BEFORE PREPARING FOOD. ALWAYS WASH HANDS AFTER CONTAMINATING THEM IN ANY WAY........BE SURE EMPLOYEES'' DRINKS ARE STORED ON BELOW AND AWAY FROM FOOD, FOOD CONTACT SURFACES AND FOOD EQUIPMENT AND UTENSILS (CAN USE A LOWER SHELF FOR THIS PURPOSE). DRINKS SHALL BE COVERED AND CONSUMED IN A SANITARY MANNER (CAN USE A STRAW)........(15) FOUND A SOILED CONTAINER WITH CLEAN UTENSILS UNDER GRILL (FOOD DEBRIS FOUND). CLEAN THIS CONTAINER.........(31) FOUND A CAN OF PAINT STORED BY BAGS OF SESAME SEEDS. KEEP ALL CHEMICALS AND ITEMS LIKE PAINT BELOW AND AWAY FROM FOOD ITEMS.......OTHER ITEMS: FOUND A STAPLER IN A MAIN FOOD PREPARATION AREA. CONSIDER KEEPING THIS STAPLER UP FRONT BY THE CASH REGISTER TO KEEP STAPLES FROM FALLING INTO FOOD......CONSIDER HANGING PERSONAL SHIRTS, ETC. NEAR THE MOP SINK AREA AND NOT ABOVE THE DRY FOOD STORAGE AREA.
