6-301.11; Priority Foundation; Hand washing sink near cook line did not have soap available. Each handwashing shall be provided with a supply of hand cleaning liquid. CDI - soap provided.
0.0
15.
3-302.11; Priority; In the walk-in cooler found raw beef stored above raw shrimp. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in WIC was rearranged. Half credit taken today, next time full credit might be taken.
1.5
51.
5-205.15; Core; Observed that hot water knob does not work correctly in the women's restroom (hot water knob produces cold water and cold water know the opposite). Also, the handwashing sink near cook line is draining too slow. A plumbing system shall be maintained in good repair. Repair the sinks.
3-302.11; Priority; In the walk-in cooler found a package of raw shell eggs stored above produce (bean sprouts, potatoes). To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in WIC was rearranged. The order/separation in the coolers improved. Half credit taken today.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a dishwasher touching (sliding with a food contact area side) trashcan with clean container when he was putting it on a shelf. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved the container back to 3-comp sink for rewashing and educated the employee.
0.0
51.
5-205.15; Core; Observed that hot water knob does not work correctly in the women's restroom and cold water knob does not work at all in the men's restroom. A plumbing system shall be maintained in good repair. Repair the faucets.
5-205.11; Priority Foundation; Handwashing sink was blocked by utility cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved the cart to different place.
0.0
15.
3-302.11; Priority; In the walk-in cooler found raw pork stored above produce (carrots). In the 3-door cooler found ground beef stored above whole raw pork. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in WIC and 3-door cooler was rearranged.
3.0
39.
3-305.11; Core; Observed bucket of hydrating white noodle and container of produce stored on the floor in the kitchen. Food shall be stored at least 6 inches above the floor. CDI - food moved off the floor. This time, there was no food stored on the floor in the WIC and WIF. Half credit taken.
3-302.11; Priority; In the walk-in cooler found raw pork thawing above produce (shredded carrots in buckets). To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in WIC was rearranged.
1.5
39.
3-305.11; Core; Foods were stored (including raw beef, raw chicken) on floor in walk-in freezer and walk-in cooler. Food shall be stored at least 6 inches above the floor. Store food off the floor.
2.0
47.
4-501.11; Core; Observed two lights not working under the hood and several torn gaskets on reach-in coolers. Equipment shall be maintained in a state of good repair. Replace not working lights and torn gaskets.
4-601.11 (A); Priority Foundation; Found two used face masks hanging in clean dishes area. Cellphone stored on a clean prep surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - masks were discarded and the cellphone removed, area sanitized.
1.5
35.
3-501.13; Core; Raw meat was thawing in kitchen area was not submerged in water. TCS food (time/temperature control for safety food) shall be thawed either under refrigeration at 41F or less or submerged at a water temperature 70F or less with sufficient water velocity to agitate and float off loose particles in an overflow. Use either of these two methods for thawing foods.
0.5
39.
3-305.11; Core; Foods were stored (including raw beef, raw chicken) on floor in walk-in freezer and walk-in cooler. Also, raw meats were stored in the buckets (some of the meats thawing) on the floor near the cooking line. Food shall be stored at least 6 inches above the floor. Store food off the floor.
2.0
41.
3-304.14; Core; Wiping cloths were stored in bucket with dirty sanitizer. Couple of wet wiping clothes found on the prep area. Cloths in-use shall be held between uses in a chemical sanitizer solution between 200-400ppm for Quaternary ammonium and 50-200ppm for chlorine. Store cloths in sanitizer when not in use.
0.5
45.
4-903.11(A) and (C); Core; Found a box of single-service trays on the floor in the storage area. Cleaned equipment, utensils, and single-service/use articles shall be stored at least 6 inches above the floor. Move the box off the floor.
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
5-205.11; Priority Foundation; A cart was blocking handwashing sink next to the entrance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved the cart.
1.0
15.
3-302.11; Priority; Storage of foods in the walk-in cooler was good. Found just one small container of ground pork above whole beef in the reach-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in reach-in cooler was rearranged.
1.5
43.
3-304.12; Core; Observed handle touching the ice in the ice machine and in the rice warmer. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - PIC adjusted the scoops.
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; Found raw chicken stored above pork, and produce in walk-in cooler and reach -in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
3.0
16.
4-501.114; Priority; Chlorine dish machine was reading 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions. A chemical sanitizer shall be between 50-100ppm for chlorine. CDI - PIC repaired dish machine to read over 50ppm.
0.0
39.
3-305.11; Core; Large amounts of food were stored including raw beef, raw chicken, etc. on floor in walk-in freezer. Food shall be stored at least 6 inches above the floor. Store food off the floor.
2.0
47.
4-501.11; Core; Observed several lights not working under the hood. Equipment shall be maintained in a state of good repair. Replace not working lights.
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 PIC signature due to COVID-19 precautions.
5-205.11; Priority Foundation; Spoon was located in hand sink near stove area. A hand sink may only be used for hand washing. Spoon was sent to be clean. CDI.
1.0
15.
3-302.11; Priority; Raw meat was stored above ready to eat noodles in walk-in cooler. Raw beef was stored on top of raw chicken in walk-in freezer. Food shall be protected from cross contamination by separating the raw animal food during storage. PIC and EHS separated raw meats from RTE foods. CDI.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple colored bowls, bulk plastic containers used to store soup and noodles, mini plastic containers, knives and Thai vegetable peeler stored clean had built up food residue present. Vietnamese vegetables peelers were rusty. Equipment food contact surfaces shall be clean to sight and touch. All items were sent to be clean. CDI. Full points were taken due to repeat item.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Reach in cooler foods near stove were between 47-53F. Potentially hazardous food shall be maintained at 41F or less. Foods were moved to other unit to be cooled. CDI.
1.5
33.
4-301.11; Priority Foundation; Reach in cooler near stove is maintaining temperatures 46F and above. Equipment for cooling food shall be sufficient in number and capacity to provide food temperatures at 41F or below. Verification required. EHS will be back to verify that cooler is fixed.
0.5
35.
3-501.12; Core; Raw beef was thawing in prep sink at room temperature. Thawing shall occur under refrigeration or placing food in container under cold running water, submerging food in water. EHS explained effective thawing methods to PIC.
0.5
39.
3-305.11; Core; Large amounts of food were stored including raw beef, raw chicken, etc on floor in walk-in freezer. Food shall be stored at least 6 inches above the floor. Store food off the floor.
1.0
51.
5-202.14; Priority; Hose in raw meat sink that was not in use does not have a backflow prevention device. It is attached and could not be removed during inspection. A backflow prevention device shall be attached to any hose. EHS will be back in 3 days to check hose attachment.
0.0
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions.
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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. -If the establishment decides to close, temporarily due to COVID-19, please discard any TCS foods, or bring them home for personal use. Frozen foods can be saved but have to remain frozen during closing period. Please contact Loc Nguyen at 919-500-6372 for additional guidance if needed.
*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. The establishment is approved to use Time as Public Health Control (TPHC) for noodles left out at room temperatures (pho noodles and bun noodles). Procedure was explained to the operator, and must be followed. Approved paperwork must be presented during inspections.
*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. Contact James Smith at 919-868-9246 with any questions. Follow-Up: 03/26/2018
*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. Follow-Up: 07/17/2017
