4-903.11(A), (B) and (D); Core; Observed multiple dishes (metal containers) that were stacked together while still wet in clean dishes area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
1.0
47.
4-205.10; Core; White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing, replace with NSF or equivalent approved equipment. Spec sheets may be submitted to ursula.gadomski@wake.gov for approval.
0.5
49.
4-601.11(B) and (C); Core; Observed that door touch areas and gaskets on flip top cooler need cleaning; also, microwave's ceiling has a lot of splashes (food residue). 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. Next time full crdit might be taken.
4-903.11(A), (B) and (D); Core; Observed multiple dishes (metal and plastic containers) that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
1.0
45.
4-903.11(A) and (C); Core; Found napkins stored on the floor near cash register area. 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 above the floor.
0.5
47.
4-205.10; Core; White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing, replace with NSF or equivalent approved equipment. Spec sheets may be submitted to ursula.gadomski@wake.gov for approval.
0.5
47.
4-101.19; Core; Cardboard was used as shelf line in the freezer. Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material. Remove cardboard from shelf. Consider using vinyl liners or hard, nonabsorbent sheet pans to line shelves instead.
0.0
49.
4-601.11(B) and (C); Core; Observed that door touch areas and gaskets on flip top cooler need cleaning; also, microwave's ceiling has a lot of splashes (food residue). 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
56.
6-403.11; Core; Found backpack stored on top of carrots in a back 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. CDI - Backpack moved.
3-305.11; Core; Observed a container of graded carrots stored on the floor. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. CDI - moved on the platform.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple dishes (metal and plastic containers) that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
1.0
47.
4-205.10; Core; 4-205.10; Core; White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing, replace with NSF or equivalent approved equipment. Spec sheets may be submitted to ursula.gadomski@wake.gov for approval.
0.0
55.
6-501.12; Core; Observed that detergent and sanitizer dispenser had a buildup of dark residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean both dispensers.
3-302.11; Priority; In the tall freezer package of ground pork was stored above whole beef (repackaged in the establishment). Food shall be protected from cross contamination by separating the foods during storage, preparation and display. CDI - Foods were readjusted.
0.0
21.
3-501.16(A)(1); Priority; Observed that couple of TCS foods in hot hold unit were below 135F, see chart above. TCS food (time/temperature control for safety food) shall be hot hold at 135F or above. CDI - reheated to 165F.
3.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple dishes (metal and plastic containers) that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
General Comments
White chest freezer is not NSF approved; it says Household on a back label.
4-601.11 (A); Priority Foundation; Found couple of pans with stickers and sticker's residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - pans moved for rewashing in 3-comp sink.
0.0
21.
3-501.16(A)(1); Priority; Observed that couple of TCS foods in hot hold unit were below 135F, see chart above. TCS food (time/temperature control for safety food) shall be hot hold at 135F or above. CDI - reheated to 165F.
1.5
43.
3-304.12; Core; Observed rice spoon stored in a water at 76F. Food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned. Keep rice spoon on a clean surface or in a hot water (135F or above).
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple dishes (metal and plastic containers) that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
49.
4-601.11(B) and (C); Core; Observed that inside of microwave had a lot of food residue present, especially on the ceiling. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean the microwave more frequently.
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
2-401.11; Core; Observed employee's bowl of soup stored on a slicer and bottle of juice on top of a white chest freezer. Employee shall eat, drink only in designated areas where the contamination of exposed food; clean equipment, utensils, unwrapped single-service/use articles; or other items needing protection cannot result. CDI - soup and juice moved to proper area.
0.5
10.
5-202.12; Core; Hot water in all handwashing sinks is at 71F. Water heater started malfunctioning yesterday evening. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Provide hot water in hand washing sinks (at least 100F).
0.0
15.
3-302.11; Priority; Found raw eggs stored above noodles and sauces in the tall cooler, raw beef stored above sauces, raw beef and raw chicken stored in the same container. Food shall be protected from cross contamination by separating the foods during storage, preparation and display. Foods were readjusted.
3.0
28.
7-102.11; Priority Foundation; Found one spray bottle of unknown content. 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 - content of spray bottle dumped.
0.0
39.
3-305.11; Core; Found carrots, rice, shrimp etc. stored on the floor in the kitchen 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 above the floor (at least 6 inches).
1.0
50.
5-103.11; Priority Foundation; There is no hot water available for 3-comp sink. Water heater started malfunctioning yesterday evening. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Have a technician come and repair the water heater. Verification will be held tomorrow (November 15th) to check if there is hot water available in the facility.
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 Water Heater does not work properly in the facility. EC educated PIC how to prep hot water for wash and rinse in the 3-comp sink. The facility uses only single service articles for the customers and have the ability to boil hot water. Follow-Up: 11/15/2022
3-302.11; Priority; Found raw eggs stored above RTE foods (meatballs, sauces, cooked beef etc.) in the tall cooler. Food shall be protected from cross contamination by separating the foods during storage, preparation and display. Foods were readjusted.
3.0
33.
3-501.15; Priority Foundation; Freshly prepped feta was cooling in the flip top cooler (47F), and just prepped cut lettuce was cooling in a tightly closed container in reach-in cooler. Cooling shall be accomplished by placing food in shallow containers, thinner portions and by storing food loosely covered or uncovered if stored in an area that is protected from overhead contamination. Flip top coolers are not designed to cool food. CDI - Feta moved to tall cooler and tightly wrapped container of cut lettuce was loosely covered.
0.5
43.
3-304.12; Core; Found a cup in the container of sugar and the noodle scoop was stored in the water at 87 F. Food preparation and dispensing utensils shall be :stored in the food with their handles above the top of the food; in a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned frequently. Use the scoop for sugar and keep noodle scoop in the water of at least 135 F.
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
3-302.11; Priority; Found raw eggs stored above produce, and RTE sauces in the tall cooler, raw beef and raw chicken stored in the same container. In the tall freezer chicken stored with beef (both repackaged in the establishment) without any separation. Food shall be protected from cross contamination by separating the foods during storage, preparation and display. Foods were readjusted.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Kimchi, bean sprouts, and cut lettuce were between 42-43F in prep top area, so slightly above 41F. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was rearranged.
1.5
45.
4-903.11(A) and (C); Core; Observed box of chopsticks stored on the floor next to glass cooler. Single-service and single-use articles shall be stored at least 6 inches above the floor. Keep the single-service items of the floor.
0.0
55.
6-501.12; Core; Mop sink has accumulation of dark residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the mop sink.
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.
3-302.11; Priority; Raw shrimp rolls in reach in freezer in open container were stored above RTE cooked and veggie rolls. Open chicken container was stored with beef. Food shall be protected from cross contamination by separating the foods during storage, preparation and display. Foods were moved. CDI. Full points were taken due to repeat violation.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Kimchi, bean sprouts, and cut lettuce were between 47-48F in prep top area. Potentially hazardous foods shall be maintained at 41F or less. Food was moved to different cooler. CDI. Repeat. Improvements have been made since last inspection.
1.5
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
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.
