4-601.11 (A); Priority Foundation; Some metal containers, stored as clean, were stored with date marking stickers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Stickers were removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in front prep unit were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food in the lower compartment of the cooler were relocated to another prep cooler to cool to 41F and PIC agreed food will be discarded within 3 days of preparation. Food on flip top unit were placed onto existing time control procedures and will be discarded at 3 PM.
3.0
23.
3-501.18; Priority; Two containers of lassi were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Lassi was discarded.
0.0
35.
3-501.13 ; Priority Foundation; Bulk container of prepared food and box of samosas were thawing on prep table, outside of refrigeration. Food shall be thawed under refrigeration or submerged under 70F running water. CDI: Food was moved to walk in cooler to thaw.
0.5
39.
3-305.11; Core; Dough in main kitchen and bulk containers of food in walk in cooler were stored directly on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move foods at least 6 inches above the floor.
2.0
44.
4-903.11(A), (B) and (D); Core; Skewers were hanging above handwashing sink on the interior side of the built splash guard. Knife rack had accumulations of food debris. Equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI: Skewers removed and washed. Avoid storing skewers where they can be splashed by handwashing sink. Knife rack cleaned.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; Certified PIC came thirty minutes after the start of inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certifications for more employees.
1.0
10.
5-205.11; Priority Foundation; Found knife sharpener inside the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - item removed by a food employee.
1.0
10.
6-301.14; Core; There was no handwashing sign in employees restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - provided PIC with handwashing stickers.
0.0
15.
3-302.11; Priority; Observe container of cooked goat stored below raw goat in the reach-in freezer (both foods repackaged and prepped in the establishment). 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. Next time full credit will be taken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods holding above 41F in prep cooler and walk-in cooler, see chart above. Ambient air in the WIC holds at 37F. TCS foods (time/temperature control for safety food) shall be stored at 41F or below for cold holding. Keep the lid closed in the flip top cooler, only TCS foods in the flip top holds above 41F (in reach-in 41F or less). Tomorrow morning verification will be held to check if TCS foods hold at 41F or less; before the food employees open the walk-in cooler frequently for prep and lunch.
1.5
39.
3-305.11; Core; Observed a big bag of starch stored on the floor in the dry storage area, chickpeas stored on the floor in the kitchen. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move foods at least 6 inches above the floor. Next time full credit will be taken.
1.0
41.
3-304.14; Core; Found cooked lamb wrapped in wiping cloth. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be used for no other purpose. CDI - cooked lamb was voluntarily discarded by the food employee. Full credit taken.
1.0
47.
4-501.12; Core; White cutting board on the prep line cooler has deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board. Full credit taken.
1.0
49.
4-601.11(B) and (C); Core; Several gaskets on coolers had food debris accumulation. Top section of flip top cooler 1, had food debris and splashes present all over that section. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned areas.
3-302.11; Priority; Found raw eggs stored above vegetables (lettuce) and RTE foods (paneer and milk) 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 was rearranged.
1.5
16.
4-501.114; Priority; Sanitizer in dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer 50-200ppm). Verification will be held on June 23rd (Friday). Until the dish machine is repaired use 3-comp sink for sanitizing. Next time full credit will be taken.
1.5
28.
7-102.11; Priority Foundation; Found spray bottles of grill cleaner that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - bottle labeled.
1.0
33.
3-501.15; Priority Foundation; Observed that prepped in the morning TCS foods were moved to flip top cooler without proper cooling, and the lid was open. Foods temperatures were holding above 41F. Cool the above TCS foods (time/temperature control for safety food) in the walk-in cooler or on ice before putting in the flip top cooler. CDI by moving all the above 41F foods to the walk-in cooler to facilitate faster cooling. PIC (person in charge) was educated about proper cooling methods.
0.5
37.
3-302.12; Core; Several containers of flour and spices on a shelf, and spices in the prep area are not labeled with the name of the product. 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. Label items mentioned above.
1.0
39.
3-305.11; Core; Observed rice and flour stored on the floor in the dry storage area; raw chicken and other foods stored on the floor in the walk-in cooler; and tamarin, chickpeas, and parched rice stored on the floor in the kitchen. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move foods at least 6 inches above the floor.
1.0
40.
2-402.11; Core; Observed that several food employees did not wear any hair restraints when the EC came to the establishment. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment. CDI - employees put on hairnets when they noticed EC. Next time full credit will be taken.
0.5
45.
4-903.11(A) and (C); Core; Observed single-service trays stored on the floor in storage area. Cleaned equipment and utensils, laundered linens, and 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, and at least 15 cm (6 inches) above the floor. Keep single-service items off the floor.
0.0
47.
4-501.12; Core; White cutting board on the prep line cooler has cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board.
0.5
47.
4-501.11; Core; Observed torn gasket on reach-in cooler near handwashing sink, one light not working under the hood, and one of the prep sinks' faucets is leaking. Equipment shall be maintained in a state of good repair. Repair/replace items mentioned above.
0.0
49.
4-602.13; Core; Paper towel and soap dispensers have residue buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the above mentioned items.
4-501.114; Priority; Sanitizer in dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer 50-200ppm). Verification will be held on March 23rd (Thursday). Until the dish machine is repaired use 3-comp sink for sanitizing.
1.5
28.
7-102.11; Priority Foundation; Observed spray bottles of sanitizer and degreaser that were not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - bottles labeled.
1.0
28.
7-202.11; Priority Foundation; Found two tubes of pipe sealant on top of the dishwasher. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing equipment and utensils, and the control of insects and rodents, shall be allowed in a food establishment. CDI - pipe sealant removed from the establishment.
0.0
37.
3-302.12; Core; Containers of sugar and flour on a shelf, and spices in the prep area are not labeled with the name of the product. 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. Label items mentioned above.
0.0
39.
3-305.11; Core; Observed sugar 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. Move sugar above the floor.
0.0
40.
2-402.11; Core; Observed that several food employees did not wear any hair restraints while working with food. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment. CDI - employees put on hairnets during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several pans that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.12; Core; White cutting board on the prep line cooler has cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board.
0.0
49.
4-601.11(B) and (C); Core; Both microwaves have food splashes inside. Reach-in coolers doors, gaskets, and shelving have residue/food debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned areas.
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 Follow-Up: 03/23/2023
3-302.11; Priority; Raw shell eggs stored above ready-to-eat (RTE) foods in walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
1.5
16.
4-702.11; Priority; Food contact surfaces not being sanitized by dish machine or at 3-compartment sink. Food contact surfaces shall be sanitized before use after cleaning. CDI - PIC educated on how to properly use the 3-compartment sink (wash, rinse, and sanitize). Dish machine currently not working. Company notified and will repair dish machine. All dishes to be washed at 3-compartment sink until dish machine is repaired (facility uses only to-go style for service).
1.5
21.
3-501.16(A)(1) ; Priority; One pan of potato and onion salad holding on the counter at 123F. Time/Temperature Control for Safety (TCS) foods shall be stored at 135F or above for hot holding. CDI - salad move to reach-in freezer to cool to 41F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods holding above 41F in prep cooler, service cooler, and display cooler. TCS foods shall be stored at 41F or below for cold holding. CDI - foods in service cooler and prep cooler moved to walk-in cooler. Lassi in display cooler moved to reach-in freezer. Technician called to look at prep cooler and will arrive today.
1.5
43.
3-304.12; Core; Small bowl used for scoop stored in dosa batter. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure proper scoops are used and that they are stored in an appropriate location.
0.0
48.
4-302.14; Priority Foundation; No chlorine test strips available for use with dish machine or at 3-compartment sink. A test kit shall be provided to test the concentration of sanitizing solutions. Verification Required: 12/17/2022.
0.5
General Comments
Transitional Permit Update: Items 3, 4, 7, 8, 9 have been completed. Items 1, 2, 5, 6, and 10 remain to be completed. Permit expires 2/19/2023. Follow-Up: 12/17/2022
