3-501.16 (A)(2) and (B); Priority; Observed ambient air 55F inside display cooler in the alley, observed several half and half gallons holding above 41F- items discarded. Observed spring rolls, cut tomatoes, and raw beef holding above 41F in various coolers. TCS foods shall be held at 41F or below. Items placed in walk in.
1.5
23.
3-501.18; Priority; Observed pan of seaweed salad prepared on 9/6/24. ...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
38.
6-501.111; Priority Foundation; Observed back door propped open and flies active inside kitchen- door closed. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control. Priority Foundation;
0.0
39.
6-404.11; Priority Foundation; Observed bulk can of oyster sauce 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
41.
3-304.14; Core; Observed chlorine sanitizer less than 0PPM in bucket. chlorine sanitizer shall register 50-200PPM. Solution replaced 300PPM.
0.5
47.
4-202.11; Priority Foundation; Observed rice cooker insert holding brown rice with several chips and breaks on the food surface. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
3-301.11; Priority; Observed food employee prepare two fresh spring rolls with bare hands. All ingredients are ready-to-eat and item will not be cooked prior to service. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- PIC immediately stopped employee, threw away fresh spring rolls, and asked him to wash hands and don gloves. PIC stated that this employee started working a few days ago and is still in the process of training; he also stated that it is a standard practice to wear gloves when preparing fresh spring rolls and eggrolls, even though eggrolls are cooked prior to service. PIC agreed to re-educate all kitchen employees on the importance of restricting bare hand contact with ready-to-eat foods.
0.0
41.
3-304.14; Core; Wet wiping cloth found stored on prep surface on the wok line. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Store wiping cloths in sanitizer buckets when not in-use.
0.5
47.
4-502.11(A) and (C); Core; Hand graters near warewashing area are no longer in good repair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Replace both hand graters that are no longer capable of being effectively cleaned.
0.5
General Comments
**Small shared outdoor recycling receptacle has been replaced with a unit that had functional overhead lids. Larger yellow shared outdoor recycling receptacle still has damaged overhead lids and is not completely enclosed. PIC has contacted property management and has notified them of the damaged outdoor receptacles.
4-203.12; Priority Foundation; Ambient air thermometer reading 50F in reach-in cooler at server area but half and half measured 41F and EHS's thermometer reading 40F when placed in unit. Ambient air temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5 degrees Celsius in the intended range of use. VR- PIC did not have a spare ambient thermometer on hand and stated that he will order one. EHS will return to verify compliance of this item by 11/27/2023. See additional notes below.
0.5
39.
3-307.11; Core; Upon entering back prep area, box of raw chicken was stored directly on top of raw chicken that was prepped out in a food container. Bottom of cardboard box was in direct contact with prepped chicken. Food shall be protected from miscellaneous sources of contamination. CDI- Box was relocated. Store lids on containers of prepped foods before stacking.
1.0
39.
3-304.13; Core; Observed brown paper towels used to line sheet trays in the walk-in cooler holding sweet and sour chicken. Paper towels are in direct contact with chicken. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Do not store food in direct contact with paper towels or linen for long-term storage. PIC stated that he will obtain butcher's paper to line sheet trays moving forward.
0.0
41.
4-901.12; Core; Clean wiping cloths found stored to dry on shelving directly above handwashing sink in back prep area where clean cloths come in contact with employee heads during handwashing. Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. CDI- Wiping cloths were relocated during the inspection. Find a better location to dry cloths where contamination may not occur.
0.5
41.
3-304.14; Core; One wet wiping cloth found stored on prep surface on the wok line. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Store wiping cloths in sanitizer buckets when not in-use.
0.0
General Comments
VR- EHS will return to verify that the facility has obtained a functional ambient air thermometer for the reach-in cooler at the server area holding TCS food by 11/27/2023. Follow-Up: 11/27/2023
3-501.16 (A)(2) and (B); Priority; Cooked green beans (61F) and lo mein (51F-54F) found in the top portion of the prep cooler with internal temperatures above 41F. Time/temperature control for safety food shall be maintained at 41F or less. Manager stated that these items were recently cooked and cooled around 11:30a (~2 hours ago) in the walk-in cooler, then portioned into metal containers to be placed out for service due to a rush. CDI- Food was returned to walk-in cooler to finish cooling to 41F. See Item #33 for proper cooling methods.
1.5
33.
3-501.15; Priority Foundation; Observed a container of green beans and lo mein still in the cooling process holding in the top portion of the prep cooler at temperatures higher than 41F. Food was taken from the walk-in cooler too early and placed in the prep unit for service without completely cooling to 41F or below. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, using rapid cooling equipment, using ice baths with ice 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 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. Use calibrated metal stemmed food thermometer to ensure proper cooling. CDI- Food was spread out into thin portions, vented/completely uncovered and returned to the walk-in cooler to complete the cooling process.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal food containers above the warewashing area were found stored stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- Metal containers were separated during the inspection.
3-501.16 (A)(2) and (B); Priority; Large amount of cooked beef in the top portion of prep cooler found with internal temperatures as high as 57F. Time/temperature control for safety food shall be maintained at 41F or less. Manager stated that beef was recently cooked and cooled a few hours ago in the walk-in cooler, then portioned into metal containers. CDI- Food was returned to walk-in cooler to finish cooling to 41F.
1.5
28.
7-102.11; Priority Foundation; At least three chemical spray bottles in the back prep area were found missing an identifying label. 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- Chemical spray bottles were labeled during the inspection.
1.0
33.
3-501.15; Priority Foundation; Observed beef still in the cooling process holding in the top portion of the prep cooler at 57F. Food was taken from the walk-in cooler too early and placed in the prep unit for service without completely cooling to 41F or below. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, using rapid cooling equipment, using ice baths with ice 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 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. Use calibrated metal stemmed food thermometer to ensure proper cooling. CDI- Food was spread out into thin portions and returned to the walk-in cooler to complete the cooling process. EHS observed beef cooling at a rate of 0.24 degrees per minute wile in the walk-in cooler.
0.5
38.
6-202.15; Core; Rear door to establishment was not self-closing. There was evidence that a self-closing mechanism was installed at one point but has since been removed. Outer openings of a food establishment shall be protected against the entry of insects and rodents by having a solid, self-closing door. Re-install a self-closing mechanism at this location.
0.0
39.
3-307.11; Core; Employee cut scallions and placed them directly in plastic "Thank You" bags. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. CDI- Employee removed scallions from packaging and placed them in approved food containers during the inspection.
0.0
41.
3-304.14; Core; Observed several wet wiping cloths stored on prep surfaces throughout the cook line. One sanitizer bucket was observed with a concentration of 15ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine). CDI- Wet wiping cloths were taken to sanitizer buckets and one sanitizer bucket was replenished with correct concentration during the inspection.
1.0
47.
4-502.11(A) and (C); Core; Found a few broken food containers above the mechanical dishwasher that manager stated are still being used. Utensils shall be maintained in a state of repair or condition or shall be discarded. CDI- Containers were voluntarily discarded during the inspection.
4-601.11 (A); Priority Foundation; Stack of clean ceramic plates and a few utensils found stored as clean with visible food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled items were taken to the warewashing area to be properly cleaned and sanitized.
1.5
41.
3-304.14; Core; Upon entering kitchen, observed several wet wiping cloths being stored directly on prep surfaces on the cook line. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. CDI- Wet wiping cloths taken to sanitizer bucket without being prompted by EHS.
0.5
54.
5-501.113; Core; Shared outside cardboard receptacle with one lid completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. *Contact property management to have this issue resolved and have this dumpster replaced to avoid possible point deductions on future inspections.
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
3-304.14; Core; Upon entering kitchen, observed two wet wiping cloths being stored directly on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. CDI- Wet wiping cloths taken to sanitizer bucket without being prompted by EHS.
0.0
48.
4-501.14; Core; Cleaning needed on the interior of the chemical dish machine to remove the thick residue buildup (a delimer is needed). A warewashing machine and drainboards shall be cleaned at least every 24 hours. Increase the cleaning frequency to warewashing equipment.
0.5
56.
6-501.110; Core; Employee personal jacket being stored hanging on dry goods rack. Employee speaker being stored charging directly on top of a rice cooker. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Personal items relocated during the inspection. 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
3-501.17; Priority Foundation; Cooked tofu and a few containers of cooked noodles located in prep coolers missing a date label. All ready-to-eat, time/temperature control for safety (TCS) foods must be date marked if held for more than 24 hours. CDI- Dates when products were cooked were known and allowed to be added during inspection.
1.5
38.
6-501.111; Core; One live roach observed crawling on wall as EHS was typing up report in lobby. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Facility receives monthly pest treatment, and more often, if necessary. CDI- Insect killed and removed from facility. Increase pest control measures.
0.0
47.
4-502.11(A) and (C); Core; One ice bucket cracked on the bottom. Utensils shall be maintained in a state of good repair and condition. PIC agrees to discard this ice bucket and obtain a new one.
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 *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
33.
3-501.15; Priority Foundation; Pan of recently cooked eggrolls observed cooling on top portion of the prep cooler on the line. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller or thinner portions, or using rapid cooling equipment. CDI- Cooked eggrolls taken to the walk-in cooler for rapid cooling. Do not cool foods in prep units as they are not designed for cooling, but designed for maintaining temperature; instead cool foods in walk-in cooler.
0.5
39.
3-307.11; Core; Strand of hair was touching cooked chicken in the prep unit on the make line. Food shall be protected from miscellaneous sources of contamination. CDI- Hair and surrounding chicken removed and voluntarily discarded.
1.0
47.
4-501.12; Core; At least four cutting boards in prep area observed with deep, unclean score marks. Two of these cutting boards were heavily scored. 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. Resurface or replace these cutting boards.
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 *Information sent to zhouni1975@gmail.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.
*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*
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
Note: Food products purchased from Performance Foods and Concept Foods.
EHS: Marion Wearing, Contact 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.
*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.
*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.
*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.
**Date mark all packages and containers of potentially hazardous foods when they are removed from their bulk container (i.e. cooked chicken in bin/bags).**
*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.
*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.
