3-302.11; Priority Foundation; Observed bowl of cooked shrimp stored under bowls of raw chicken on food prep sink. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
15.
3-304.11; Priority; Observed oranges with peel removed stored directly in cardboard delivery box with unwashed oranges. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Item washed at place in food grade containers.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several utensils stored as clean with a buildup of food residue. Observed blood drip on lid stored under prep table and dried food debris on slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed milk, raw chicken holding above 41F. Observed raw chicken and raw beef under running water holding above 41F . Observed portioned bowls of cooked chickens and pork not properly placed inside cold top station to maintain temp below 41F. TCS foods shall be held at 41F or below.
3.0
23.
3-501.18; Priority; Observed no dates on cooked pork, wontons, egg rolls. ...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
24.
3-501.19; Priority Foundation; Time hold procedure not available for cut cabbage sitting at room temp. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
0.0
33.
3-501.15; Priority Foundation; Observed general tso chicken cooling at room temp and boiled chicken cooling in tightly covered container.
Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
35.
3-501.13 ; Priority Foundation; Observed raw beef and chicken thawing under running water 85F. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item cooked immediately.
0.0
39.
3-305.11; Core; Observed uncovered salt, baking soda, and fried wontons. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor
2.0
39.
6-404.11; Priority Foundation; Observed 5 bulk cans of water chestnuts dented on the seam. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
0.0
39.
3-305.12; Core; Observed boxes of saran wrap and food pails stored inside restroom. Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
Items removed.
0.0
47.
4-202.11; Priority Foundation; Observed rice cooker insert heavily chipped. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Obtain new rice cooker insert.
0.5
49.
4-602.13; Core; Observed black residue on reach in cooler vents. Soiled equipment, cubbies, shelving ect... soiled all throughout facility. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
1.0
53.
6-501.18; Core; Observed soiled restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Observed soiled walls around facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-202.11; Core; Observed no shield on ceiling light bulbs in alley area and dry storage above raw onions. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding cooked beef, chicken, and pork between (42F-44F). Another prep cooler directly beside this unit holding cooked chicken, cooked noodles, and tofu between (43F-46F). TCS foods shall be maintained at 41F or less. Both coolers were able to be adjusted to a lower setting but the food temps were dropping in only one cooler prior to the end of the inspection. VR-EHS will return on Monday (1/29) to verify TCS foods are holding at 41F or below. Refrigeration technician was called during the inspection. TCS foods in this unit were given a maximum shelf life of 4 days from the date of prep.
1.5
35.
3-501.13 ; Priority Foundation; Raw pork thawing in a container of standing water (53F) at the prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. Raw pork had an internal temperature of 49F. CDI- Raw pork was immediately processed and relocated to the walk-in cooler upon request.
0.5
37.
3-302.12; Core; Bulk flour and sugar containers were missing the identifying label. PIC stated that labels have faded due to washing. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. CDI- containers were labeled during the inspection.
0.0
39.
3-305.11; Core; Sauce buckets in walk-in cooler stored directly on the floor. Two containers of prepped, raw chicken stored directly on the floor under wire shelving. Box of soy sauce stored on the floor in the dry storage area. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Keep food off of the floor. CDI-Foods were elevated during the inspection.
2.0
39.
3-307.11; Core; Pork that was cooked yesterday and cooled in the walk-in freezer found stacked too high in container and contacting wire shelving above. Food shall be protected from miscellaneous sources of contamination. CDI- cooked pork was divided into food-grade storage bags during the inspection.
0.0
43.
3-304.12; Core; Scoop handles in bulk dry goods stored touching food product and some containers had plastic to-go soup containers (no handles) being used as scoops. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Ensure scoops have handles and that the handles are not contacting the food product.
0.5
47.
4-501.11; Core; 1)There is a constant drip coming from the evaporator unit in the walk-in cooler- a catch pan is currently being stored directly under drip to collect water until unit can be serviced. 2)A few rice cooker handles are broken and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Ensure equipment is repaired or replaced.
0.5
49.
4-602.13; Core; Cleaning needed on speed rack near the walk-in cooler to remove the accumulated food residue. Cleaning needed on interior of prep coolers and doors on the wok line. Exterior of equipment near back handwashing sink have accumulated residue and requires more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas.
1.0
General Comments
VR- EHS will return to verify cold-holding temperatures in one prep cooler by next Monday (1/29/2024). Follow-Up: 01/29/2024
5-205.11; Priority Foundation; Commercial box of saran wrap found stored on the handwashing sink basin in the back prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Saran wrap was relocated during the inspection.
0.0
10.
6-301.12; Priority Foundation; In the back prep area handwashing sink, there were not paper towels available. Each handwashing sink shall be provided with individual, disposable towels. CDI- towels were provided during the inspection.
1.0
15.
3-302.11; Priority; 1)In prep cooler, raw eggs found stored above sauces. 2)In reach-in freezer, prepped raw chicken found stored above prepped raw beef on speed rack and prepped raw beef found stored above ready-to-eat foods on another speed rack. 3)In walk-in cooler, found cooked chicken on same shelf as raw chicken. 4)In walk-in freezer, prepped raw chicken found stored above prepped raw beef on speed rack. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food re-arranged during the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; 1)Knives on magnetic strip and peelers stored as clean with visible residue present. 2)Three rice cooker inserts not currently in-use but stored in rice cookers were found with residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled items were sent to the warewashing area to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Large batch of fried rice on wok line found holding at 123F when temped. TCS foods shall be maintained at 135F or above. CDI- Fried rice reheated in wok and temped above 178F prior to returning to warming unit.
1.5
39.
3-305.11; Core; Two sauce buckets in walk-in cooler found stored directly on the floor. Raw cabbage found stored less than 6 inches above the floor on sheet pan in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food off of the floor.
1.0
43.
3-304.12; Core; Found a knife wedged between equipment and several knives wedged under metal strip at passthrough on wok line. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above.
0.5
49.
4-602.13; Core; 1)Exterior of bulk dry goods containers have a buildup of residue. 2)Exterior of equipment near back handwashing sink have accumulated residue and requires more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas.
3-302.11; Priority; (1) Raw mushrooms were being prepped on the same prep table directly beside exposed raw pork. Food shall be protected from cross contamination by separating raw animal foods during preparation from raw ready-to-eat food. CDI- Raw pork was relocated to the walk-in cooler and prep table was cleaned and sanitized before continuing to prep raw mushrooms. (2) In reach-in freezer, prepped raw chicken found stored over prepped raw pork on a speed rack. In walk-in freezer, prepped raw chicken found stored over crab rangoons on speed rack. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food re-arranged in freezers during the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Knives stored as clean on magnetic strip with visible residue present. Metal food containers with food residue still present. Large slicer and grinder stored under the prep table with accumulated food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives and containers were sent to the warewashing area to be properly cleaned and sanitized. Manager stated that the slicer and grinder are no longer functional. Have these items removed from the facility if you do not plan to repair them.
1.5
33.
3-501.15; Priority Foundation; One container of recently cooked chicken, shrimp, and pork in various prep coolers found cooling in the top portion of prep units- these foods were actively being used for service. Cooling shall be accomplished by using rapid cooling equipment, separating food into smaller or thinner portions, or using other effective methods. CDI- Food returned to walk-in cooler to continue the cooling process. Ensure foods cool to 41F or below prior to service.
0.5
39.
3-305.11; Core; Two sauce buckets (one in walk-in cooler and one directly outside of the walk-in cooler) found stored directly on the floor. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store food off of the floor. Improvement noted on this violation since the last inspection.
1.0
47.
4-501.11; Core; Handle to one rice cooker is extremely broken and another rice cooker handle is missing a piece and surface is no longer easily cleanable. Equipment shall be maintained in a state of good repair and condition. Manager stated that he has two rice cookers that he will bring in to replace the ones that are no longer in good repair.
0.0
49.
4-602.13; Core; Shelving in the walk-in cooler have a buildup of residue present. Shelving above prep tables and above prep units on cook line have an accumulation of debris and require more frequent cleaning. Exterior of bulk dry goods containers have a buildup of residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas. *Full points assessed for repeat violation.
1.0
56.
6-403.11; Core; Employee phone and a pack of gum found on shelving directly above an active prep surface and another phone found on shelving in dry storage room commingling with dry good products. Lockers or other suitable facilities shall 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. Designate a better area for employee belongings. CDI- Personal items were relocated during the inspection.
4-601.11 (A); Priority Foundation; Prep sink used for vegetables observed with black residue accumulation in some corners of basin. Knives stored as clean on magnetic strip with visible residue present. One stack of metal food containers with accumulated residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives and containers were sent to the warewashing area to be properly cleaned and sanitized. Cleaning of prep sink was initiated during the inspection.
1.5
33.
3-501.15; Priority Foundation; Recently cooked chicken found cooling in the walk-in cooler in small batches tightly covered with saran wrap. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Containers were vented during the inspection.
0.5
36.
4-302.12; Priority Foundation; Facility is equipped with a digital thermometer; however, this thermometer was not functional at the start of inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI- Battery was replaced during the inspection and EHS ensured proper calibration.
0.5
39.
3-305.11; Core; Upon entering kitchen, observed raw meat being stored on the drainboard of the 3-compartment sink. Observed fried crispy noodles pre-portioned in containers being stored on shelf in the warewashing area. Two buckets of sauce being stored on the floor in the walk-in cooler and several boxes of raw chicken actively being prepped from the floor in the prep area. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store food where it is protected from contamination. *Full points assessed for repeat violation.
2.0
39.
3-307.11; Core; Found raw chicken being stored directly in contact with box that it was delivered in. When asked, PIC stated that the raw chicken is removed from the box and plastic packaging, prepped, and placed back in box before transferring to a food-grade container. Food shall be protected from miscellaneous sources of contamination. CDI- Raw chicken was placed in food-grade container during inspection.
0.0
43.
3-304.12; Core; Observed rice scoops being stored in standing water at the expo station. During pauses in food preparation or dispensing, utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Do not keep rice scoops in a container of room temperature water.
0.0
49.
4-602.13; Core; Cleaning needed on the exterior of cooking equipment in the kitchen, including the exteriors of all rice cookers. Hood vents have a thick buildup of residue. 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
55.
6-501.12; Core; PIC stated that landlord has repaired the leak in the ceiling above the dry storage area. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure the ceiling tiles are replaced prior to the next routine inspection.
0.0
56.
6-403.11; Core; One employee phone found on shelving directly above an active prep surface and another phone and personal items found on shelving in dry storage room. Lockers or other suitable facilities shall 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. Designate a better area for employee belongings.
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
3-302.11; Priority; Prepped, raw beef on sheet pans in the reach-in freezer being stored on various shelving above ready-to-eat food. Foods shall be stored to prevent cross contamination. CDI- Food re-arranged during the inspection and storage order stickers were given to owner. Store foods according to final cook temperature.
1.5
15.
3-302.11; Core; Cooked sweet and sour chicken was left to cool uncovered in the walk-in freezer at some point. Chicken was frozen when EHS verified temperature. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. CDI-Both containers of food were covered during the inspection. Keep exposed containers of food covered.
0.0
39.
3-305.11; Core; Metal container of raw ground beef being stored directly on the floor in the walk-in cooler. Container of sauce being stored on the floor in the walk-in cooler as well. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. CDI- Food relocated to shelving during the inspection.
1.0
39.
3-307.11; Core; Uncut heads of cabbage are being stored directly on wire rack shelving in the walk in cooler. Food shall be protected from miscellaneous sources of contamination. EHS recommended the use of sheet trays or pans as liners to prevent food from having direct contact with shelving. CDI-Cabbage was placed in a food container during the inspection.
0.0
39.
3-305.12; Core; In the walk-in freezer, boxed food is being stored directly under an evaporator drip and ice has started to accumulate on these boxes. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Place a drip pan to catch falling water OR relocate food on adjacent shelving until unit is repaired.
0.0
47.
4-501.11; Core; Evaporator units in the walk-in cooler and in the walk-in freezer are leaking water. There is a drip pan to catch falling water in the walk-in cooler but drip pan is lacking in the walk-in freezer unit. Facility states that a technician has already serviced this unit but will call again to submit another request to have these units repaired. Equipment shall be maintained in a state of good repair and condition. Ensure these units are repaired and functioning properly.
0.5
51.
5-205.15; Core; Plumbing under the 2-compartment prep sink is leaking when water flows through. A plumbing system shall be maintained in good repair. Repair leak in plumbing at this location.
0.0
55.
6-501.12; Core; A deep clean is needed on floors and walls throughout kitchen, especially under prep tables and behind equipment to remove the residue that has accumulated. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of the floors and walls in the kitchen.
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
3-302.11; Priority; In reach-in freezer, raw chicken being stored over raw beef on a speed rack. In walk-in freezer, raw chicken being stored over crab AND raw meat being stored over ready-to-eat dumpling wrappers. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food re-arranged in freezers.
1.5
33.
3-501.15; Priority Foundation; One bowl of recently cooked chicken wings left at room temperature to cool observed with an internal temperature of (107F). When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly.
0.5
39.
3-305.11; Core; Three packages containing bulk cans of food being stored on the floor; these items were delivered earlier today. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Ensure these items are put away on shelving today.
0.0
42.
3-302.15; Core; Employee was cutting unwashed celery. PIC states that the celery is washed in water after being cut. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants BEFORE being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. CDI-Uncut celery was promptly washed.
0.5
45.
4-903.11(A) and (C); Core; A few stacks of single-service to-go containers being stored with food-contact side exposed. One stack of to-go containers being stored directly in contact with top of reach-in freezer. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. CDI-Barrier placed in between containers and freezer. Stacks of to-go containers inverted during inspection.
0.5
49.
4-601.11(B) and (C); Core; Areas that require cleaning include: removable hood vents to remove built up grease, in reach-in freezer to remove dried food debris, wire shelving in walk-in cooler to remove old food residue, and exterior of some bulk food containers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure these areas are kept clean.
0.5
55.
6-501.12; Core; Cleaning needed on floor drain under wok line, on ceiling vents in bathrooms to remove accumulated dust, and on wall of men's bathroom near urinal. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.11; Core; Repair exterior panel of walk-in refrigeration unit; insulation is visible. Physical facilities shall be maintained in good repair. Repair this unit.
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 recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
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
16.
4-601.11 (A); Priority Foundation; Large slicer beings stored as clean with dried food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Slicer taken to dishwasher to be properly cleaned and sanitized.
1.5
23.
3-501.17; Priority Foundation; Frozen, ready-to-eat, temperature control for safety (TCS) foods (pork, shrimp, and chicken) that were cooked and frozen on the same day were lacking a date mark. Some of these foods observed thawing in the walk-in cooler today. When food is cooked in facility and then placed in freezer to hold, it needs a date mark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. Only one date mark is required if the food is cooked and frozen on the same day; when food is transferred from the freezer to the cooler to thaw, another date mark would be required. PIC states that once foods are thawed, the foods are not held for more than 2 days. VR- EHS will return to verify compliance of this item.
1.5
37.
3-302.12; Core; A few spices/sauces on the stainless steel cart at the cook line are lacking an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Add identifying labels to these items.
0.0
39.
6-404.11; Priority Foundation; Found two dented cans of food in dry storage. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI- Canned foods placed away from others to be returned for credit.
1.0
48.
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Provided education on appropriate equipment that the establishment must provide to be in compliance. No points deducted.
0.0
49.
4-602.13; Core; Cleaning needed on some shelving in refrigerated equipment, removeable vents in hood system, and exterior of fryers and prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas more frequently.
0.5
51.
5-205.15; Core; Bucket being placed under pipes at back handwashing sink to catch a small water drip. A plumbing system shall be maintained in good repair. PIC states that he will fix plumbing on Monday when facility is closed.
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 janice_ylj@hotmail.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. *Verification visit will be made on Nov. 10, 2021 to verify proper datemarking. Follow-Up: 11/10/2021
*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.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 08/26/2019
A verification visit will be conducted on 3/1/19 to verify that all cooked meats refrigerated over night, all cooked vegetables refrigerated overnight, and noodles that are soaked in water that have been refrigerated over night is date marked with the preparation date.
Talk to the City of Raleigh regarding the sewer smell in the restrooms.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@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.
******Please have the dish machine serviced and send the service repair report to marion.wearing@wakegov.com on or before September 21st and verification on date marking will be assessed on that day as well******* Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail) Follow-Up: 09/21/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 06/13/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 11/29/2017
*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. Follow-Up: 06/16/2017
Found one employees` drink stored above restaurant`s food in refrigerator and three other employees` drink bottles stored near food. Store all employees` drinks below and away from establishment`s food and beverages, food preparation areas and clean food/beverage equipment and utensils.
1.5
10.
In walk-in freezer, found condensation ice that had dripped onto lid of food container below. In all refrigerator and freezer units, do not store food under condensation leaks to prevent contamination of food inside. Until leaks can be fixed, put pans under leaks to catch drips...In walk-in freezer and a few reach-in refrigerators, found uncovered foods. Keep these foods covered unless they are in the process of being used/prepared or are in the process of cooling down.
1.5
19.
Found two unlabeled spray bottles with liquid in them (one with blue liquid and one with off-white liquid). Properly label these bottles to denote contents...Observed container of chafing fuel stored by clean dishes. Store this fuel and other chemicals below and away from food, beverages and clean food/beverage equipment and utensils.
1.5
26.
Found several unlabeled containers of dry foods. Properly label these containers to denote contents, including the dry food items used at wok cook line.
1.0
29.
Observed worker working with food at cooking line who did not have a hair restraint. All food workers shall wear effective hair restraints such as a cap, wrap around visor or hair net.
0.0
32.
Observed small children`s bicycle in storage area where establishment`s items are stored. Do not store domestic items (such as this bicycle) in establishment.
0.0
34.
Observed some food containers being stacked while wet. Completely air dry these items before stacking them.
0.0
36.
Discard the cracked and damaged food containers, round serving trays and utensils and replace as needed...Repair the condensation drip in walk-in cooler and the two drips in walk-in freezer so they do not leak on food/beverage items stored below... Reconnect the disconnected condensate line under condenser in walk-in cooler. Properly insulate (wrap) the unprotected copper pipe under this unit`s condenser...Remove the cloth tied around drain pipe under wait station ice bin and insulate this pipe to keep it from sweating...Replace the rusty shelving in walk-in cooler with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the missing or damaged caulk between food prep surfaces (to left of cooking line) and in ventilation hood...No cold water was available at spray rinse arm to right of dishwasher. Maintain cold running water under pressure (along with hot water already present) at this rinse area at all times.
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables, counters, equipment door handles, sink drainboards--between tables--baby high chairs--handles on large food storage containers.
0.5
42.
When freely hanging, spray rinse arm to right of dishwasher extends below the flood rim (spill rim). Shorten this spray arm so that it does not extend below the flood rim.
0.0
44.
Remove (and properly dispose of) the old unused fryer from outside mop sink/can wash area. Also provide a cover for the uncovered "soaking" bins in this area...Outsid observed empty beverage bottles (to be recycled) stored in uncovered plastic crates with holes. Keep these bottles in covered, sealed storage containers until they are removed to be recycled.
0.5
48.
Repair/replace the torn screens on rear screen door. Also observed about 3 inch space between top of screen door and door frame. Cover this space to keep insects from entering facility.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
For more information on the new North Carolina Food Code rules which will go into effect on September 1, 2012, go to www.wakegov.com/food
In walk-in cooler, observed condensation dripping from condenser pipe on top of raw broccoli below. Remove the broccoli from under dripping condensation pipe and do not put any food under leak until it is fixed. Place a pan or container under pipe to catch drips...Found many trays of uncovered cooked egg rolls on speed racks in walk-in freezer. Once egg rolls have been thoroughly cooled to 45F or less, they shall be covered...Found raw chicken, dumplings, etc. in direct contact with white take-out bags. Do not store food in take-out bags since these bags are not approved for food storage. Only use approved food grade bags, food plastic wrap, etc. for storing food...Observed bowls of food being stored directly on top of other food below. Do not store bowls directly on top of food below to prevent food contamination...On bar counter area near customer pass through, found uncovered bowls of fried noodles. To prevent possible contamination, keep these noodles covered whenever they are stored in this area.
1.5
11.
Found a few soiled utensils being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
0.0
12.
Remove condensation contaminated broccoli from under leaking condenser pipe in walk-in cooler and wash broccoli thoroughly before cutting and preparing for dishes.
1.0
19.
Found unlabeled containers of dishwashing detergent/soap under dishwasher area...Also found unlabeled chemical spray bottle and other unlabeled jugs of liquid outside above mop sink/can wash area. Properly label these containers and bottles to denote contents. Properly discard all containers of liquids where you are unsure of the container contents. (Relabel all chemical containers and spray bottles where names of contents have almost completely worn off)
1.5
23.
In walk-in cooler, observed cooling sesame chicken at 73F and general tso chicken at 75F after about 2 hours. They were stored in covered bowls with 6 to 8 inch food depth...When cooling these foods, spread them out on shallow sheet pans with 2 to 4 inch food depth maximum and put on top shelves of walk-in cooler to allow cool air to circulate around food. Only partially cover or completely uncover cooling foods as long as there is no possibility of overhead contamination...Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Use calibrated thermometer to check for proper cool down. Once food has cooled completely to 45F or less, it may be put into larger containers and tightly covered.
1.0
26.
Found several unlabeled containers of dry foods. Once packages have been opened, store leftover dry foods in labeled containers with tight-fitting lids or zip-lock type bags. Also label containers of salt, sugar, and other spices at wok cook line.
0.5
35.
Observed exposed plastic and cardboard food take out containers. Store containers in their original plastic bags or in clean covered containers OR store them inverted...Found cardboard food take-out containers near bottles of chemicals. Do not store these items near chemicals to prevent possible contamination of containers by chemicals.
0.5
36.
Discard the cracked and damaged metal and plastic food containers, lids, bus tubs, round serving trays and utensils and replace as needed...Repair the condensation drip in walk-in cooler so that it does not leak on items stored below...Repair the leaking pipe under employees' bathroom sink.
0.5
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables, counters, equipment door handles, sink drainboards--between tables--some baby high chairs--handles of dispensing scoops.
0.5
45.
Clean the soiled floor under wait areas and dry storage areas, particularly in corners.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ensure screen door to back of establishment properly self-closes with a self-closing device.
Observed worker handle raw meat but did not wash his hands properly afterwards. Also observed worker handle soiled dishes/utensils and then proceeded to handle clean dishes immediately afterwards without washing hands first. After contaminating hands in any way, hands must be washed before handling clean equipment/utensils, food or any other items in kitchen.
2.0
10.
In walk-in cooler, observed package of fully cooked imitation crab sticks on top of package of raw pork...In walk-in freezer, found raw steak stored above fully cooked sweet and sour chicken...Also observed raw duck stored above other non-poultry foods...In all refrigerator and freezer units, store foods according to final cook temperatures (in the following manner, bottom to top): On bottom shelves store raw chicken, raw poultry (raw duck) and stuffed meats; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store vegetables, breads, wraps, fully cooked foods, beverages, condiments and other ready-to-eat foods. See food storage chart...Observed exposed ice at wait station area. Maintain cover on ice at all times when ice is not being dispensed.
3.0
11.
Found many soiled utensils in container on food prep table and between metal back board and wall (being stored as "clean"). Also found dried food debris on electric food slicer and other slicer which had not been used yet today. Thoroughly wash, rinse and sanitize these items before storing them as clean...Found significant mold build-up in upper interior of ice machine. Clean (and sanitize) this machine.
1.5
21.
Hot water at 3-compartment sink was at 102F and then went up and then went down again. When hot water was checked a second time, it went up to 124F and then went down and went up again. The hot water at 3-compartment sink in kitchen shall be a minimum of 140F at all times during operation.
1.5
23.
In walk-in freezer, observed sweet and sour pork spread out on sheet pans but with very little room for proper air flow around cooling pans. Also observed general tso chicken on speed rack cooling for about 1.5 hrs and temperature was 86F...When cooling hot foods, use active cooling methods to allow for rapid cooling. Store containers or pans of cooling foods so that there is maximum air flow around pans. Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
0.0
26.
Found several unlabeled containers of dry foods. Once packages have been opened, store leftover dry foods in labeled containers with tight-fitting lids or zip-lock type bags. Also label containers of salt, sugar, and other spices at wok cook line.
0.5
33.
Observed soiled knives stored in crack between tables. Do not store knives in this manner since it is difficult to clean between tables. Store knives on clean surface or on magnetic knife strip.
0.0
34.
Observed worker use cloth towel to dry a clean and sanitized piece of equipment. Once utensils and equipment have been washed, rinsed and sanitized, they must be air dried--not towel dried...Found many food containers and beverage cups being stacked while wet. Completely air dry these items before stacking them...Found metal bowl )(without handle) in dry food. Do not store bowl in this manner. To properly dispense food, use scoops with extended handles.
0.5
35.
Observed formed buckets (with lids) being reused for food storage. After original food contents have been removed, discard (or recycle) soy sauce, duck sauce, soup base buckets--do not re-use them for food storage since they are hard to clean...Found plastic take-out containers (without handles) floating in sauces. Do not store containers in this way. To properly dispense sauce, use scoops with extended handles.
0.5
36.
Discard the cracked, rusty and damaged food containers, lids, bus tubs, and utensils and replace as needed...Re-solder the cracked areas on metal insert below the spray rinse arm at dishwasher.
0.5
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables, counters, equipment door handles, sink drainboards and dishwasher table areas--between tables
0.5
42.
No back-flow prevention device was provided for cold water faucet at outside mop sink/can wash (hose was attached to faucet). Provide an approved back-flow prevention device for this hose bibb...Ensure spray rinse arm at dishwasher area does not extend below floor rim below (spray arm should be shortened).
0.0
44.
Provide a Y-hose for outside mop sink/can wash faucets to combine hot and cold running water (currently there is no way for hot and cold water to be combined). Put back-flow prevention device in the middle of Y-hose (at Y junction).
0.5
45.
Clean the soiled flooring under equipment, wait areas, in corners, etc.
0.0
47.
Remove from the establishment all unused equipment, utensils and maintenance items...Observed maintenance items, boxes, chemical containers, etc. on floor. Elevate these items above the floor 6 inches (if using easily moveable shelving) or 12 inches (if using stationary shelving).
0.0
48.
Repair the damaged/torn screens on back screen door to establishment. Ensure there is no space on top of door where insects can enter (this area must be properly sealed with plastic/rubber stripping).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Handwashing sink in corner of back prep area does not appear to be used very often. It was also partially blocked during inspection when worker was preparing food with large floor mixer. This sink must be easily accessible at all times for hand washing purposes.
RAW PORK STORED ABOVE CHICKEN AND COOKED PRODUCTS IN UPRIGHT FREEZER AND WALK IN FREEZER, BEEF STORED UNDER RAW CHICKEN IN WALKIN FREEZER...MEAT MOVED TO FOLLOW STROAGE GUIDELINES
3.0
26.
OPENED BAGS OF DRY FOODS NOT STORED IN APROVED CONTAINERS, OR LABELED. ONCE OPEN, STORE IN RESEALABLE CONTAINERS
1.0
35.
DO NOT REUSE SINGLE SERVICE CONTAINERS
0.5
36.
WLAK IN COOLER AND WALK IN FREEZER DOORS, FLOORS, LIGHTS, AND GASKETS TO BE REPLACED
0.5
40.
CLEAN FRIG INTERIORS, WOK, FRYER, DISH MACHINE, SPRAY WAND, AND SINK BOWL INTERIORS AND UNDERSIDE EXTERIORS
0.5
42.
STORE CAN WASH HOSE ON HOSE REEL NOT LAYING IN RINSE PIT TO AVOID ANY TYPE OF CROSS FLOW/BACK SIPHON
1.5
44.
CLEAN TRASH CAN EXTERIORS
0.5
46.
LIGHT SHIELDS ARE PRESENT ON BULBS BUT MISSING END CAPS DISH, WAIT, DRY STORAGE AND PREP STATIOS
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
CONTINUE WITH TRANSITIONAL DUE COMPLETED JULY 26, 2011
PERSONAL DRINKS OBESERVED ON PREP AREA SINKS, AND COUNTERS, FEW WITH LIDS, SOME WITHOUT, STORE PERSONAL DRINKS BELOW FOOD CONTACT SURFACES WITH LIDS...IF NO STRAWS ARE USED, HANDS ARE TO BE WASHED AFTER CONSUMING BEFORE RESUMING FOOD HANDLING; DRINKS MOVED OR DISPOSED
1.5
10.
FOOD OBSERVED STORED IN PREP UNITS WITH BOWLS SETTING IN FOOD PROPER, ALWASY HAVE A BARRIER BETWEEN FOOD AND PANS WHEN SET ATOP FOOD; SAME OBSERVATION WITH COOKED FOOD PAN SETTING IN RAW MEAT..DO NOT CROSS FOODS SETTING COOKED FOOD PANS IN RAW FOODS; FOOD PANS REMOVED; FOOD STORAGE INCORRECT IN FREEZER, CHICKEN MOVED TO BOTTOM, THEM PORK AND SEAFOOD RAW, THEN WHOLE BEEF, THEN THE PRECOOKED CRABMEAT AND VEGGIES AND NOODLES...MAINTAIN THIS STORAGE ORDER IN REFRIGERATORS AND FREEZERS; STORAGE CORRECTED. OBERSERVED SEVERAL OPENED CANS WITH FOOD STORED IN THEM, WHEN CANS AREA OPENED, REMOVE FOOD FROM THEM AND PLACE THEM INTO FOOD STORAGE CONTAINERS COVERED. SEVERAL PANS OF FOOD UNCOVERED IN PREP UNITS AS WELL. ALWAYS MAINTAIN COVER ON FOODS TO AVOID ANY TYPE OF CONTAIMINATION ETC
1.5
11.
SEVERAL PLATES, CONTAINERS, SLICER AND FOOD PROCESSOR FOUND WITH FOOD DEBRIS AND GREASE RESIDUE STILL PRESENT. THOROUGHLY CLEAN & SANITIZE FOOD CONTACT SURFACES, BEING CAREFUL TO REMOVE FOOD AND RESIDUE COMPLETELY.
1.5
19.
BOTTLE OF LIQUID MARKED AS SANITIZER/BLEACH VERY SUDSY, DID NOT REACT WITH CHOLRINE TEST PAPERS, PRODUCT DID NOT SMELL OF CHLORINE AS MARKED..PROPERLY LABEL ALL CONTAINERS OF CHEMICALS WITH AT LEAST THE COMMON NAME OF THE CONTENTS
1.5
26.
TOO MANY CONTAINERS NOT LABELD WITH NAMES OF DRY FOOD PRODUCTS CONTAINED; ALWAYS LABEL WITH THE COMMON NAME OF PRODUCT
0.5
33.
DO NOT USE BOWLS AS SCOOPS OR KEEP THESE SCOOP BOWLS STORED IN PRODUCT, ALSO, WHEN HANDLED SCOOPS ARE USED, BE SHRE TO KEEP HANDLES STORED OUT OF PRODUCT
0.5
36.
STEAM TABLE BROKEN, FRIG RACKS, GASKETS, CLIPS, STORAGE RACKS ETC NEED WORK, REPLACEMENTS OR REPAIR AS MENTIONED ON TRANSISIONAL PERMIT
0.5
39.
CAN OPENER AND FOOD PROCESSOR NOT NSF APPROVED EQUIPMENT FOR RESTAURANT OPERATIONS
