3-301.12; Priority; Employee drink was stored above make line flip top unit. Employee drink was stored in prep cooler without a lid. An employee shall eat only in designated areas where the contamination of clean equipment and food can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food and clean equipment. CDI: Employee beverages moved.
1.0
15.
3-302.11; Priority; Raw shrimp was stored above ready-to-eat foods in flat top make line unit. Raw beef was stored above ready-to-eat foods in flat top make line unit. Raw pork, fish, and beef were stored above ready-to-eat produce in walk in cooler. Cross-contamination shall be prevented during storage by separating foods based on final cook temperatures. CDI: Food was rearranged and educational material was reviewed with PIC and line cooks.
1.5
16.
4-602.11; Core; Ice machine interior guard had accumulations of red residue. Ice machines shall be cleaned at a frequency to preclude accumulation of soil or mold. CDI: Interior guard was removed and fully cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Queso was maintained outside of temperature control above grill line for an hour, below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Queso was moved to flat top to rapidly heat to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bag of spring mix was stored on top of salad flip top, above containers, with a temperature range above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Spring mix was moved to walk in cooler to cool 41F.
0.0
49.
4-601.11(B) and (C); Core; Flat top prep cooler had accumulations of food debris within gaskets and inside unit. Gaskets of grill line drawers were soiled with accumulations of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas listed.
0.5
55.
6-501.11; Core; Large hole present in wall near back door. Physical facilities shall be maintained in a state of good repair. Repair hole in wall.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; Facility does not have certified food protection manager present. The person in charge 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. CDI: Provided list of ANSI-approved food protection manager courses. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
6.
2-401.11; Core; Employee drink was stored above make line flip top unit. Employee food was stored and consumed on top of a clean facility cutting board. An employee shall eat only in designated areas where the contamination of clean equipment and food can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food and clean equipment. CDI: Cup was moved. Employee moved to dining table to eat food.
0.5
39.
3-305.11; Core; Containers of raw chicken were stored directly on the floor in walk in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above the floor.
0.0
55.
6-501.12; Core; Walk in cooler vent had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
0.5
General Comments
Facility began serving sushi after previous inspection, but no longer offers sushi menu items. Major menu and equipment changes require department approval. Contact EHS before future major menu changes.
2-401.11; Core; Employee drink was stored above make line flip top unit. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food and clean equipment. CDI: Cup was moved.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink at server station was used for storing and filling bucket with water. Handwashing sink may not be used for purposes other than handwashing. CDI: Bucket was removed.
0.0
15.
3-302.11; Priority; Raw chicken was being prepped in the same sink as thawing raw beef. Raw shrimp was stored above ready-to-eat foods in flat top make line unit. Raw beef was stored above ready-to-eat foods in flat top make line unit. Raw chicken was stored above raw fish and beef in walk in cooler. Raw ground pork was stored above raw fish in walk in cooler. Cross-contamination shall be prevented during storage by separating foods based on final cook temperatures. CDI: Food was rearranged and educational material was reviewed with PIC and line cooks.
3.0
16.
4-602.11; Core; Ice machine interior guard had accumulations of red residue. Ice machines shall be cleaned at a frequency to preclude accumulation of soil or mold. CDI: Interior guard was removed and fully cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple knives, cups, and plates, stored as clean, were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled equipment was sent to dish machine for further cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in the flat top make line unit and grill drawer cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Grill drawer was fully closed and lids were lowered on make line unit flip top. Avoid storing lettuce and spring mix in containers too large to fit into flip top unit. Keep flip top lids closed when not in use. Ensure that flat top drawer cooler is fully closed when not in use.
1.5
28.
7-201.11; Priority; Bottles of chemicals were stored directly next to coffee grounds, drinks, and coffee liners at server station. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service articles. CDI: Chemicals were moved to be stored under handwashing sink.
1.0
28.
7-102.11; Priority Foundation; Bottle of degreaser was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added.
0.0
35.
3-501.13 ; Core; Tuna was thawed in reduced oxygen packaging. Reduced oxygen packaged fish that is kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration. CDI: Packages of tuna were cut open.
0.5
48.
4-302.14; Priority Foundation; Facility did not have test strips for assessing quaternary ammonia sanitizing solution concentration. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify test kit acquisition.
0.5
49.
4-602.13; Core; Sides of flat top was soiled with accumulations of food residue and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean sides of flat top.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 08/27/2023
3-302.11; Priority; Raw chicken was stored directly above raw shrimp and raw steak in grill make line cooler. Raw eggs was stored directly above ready-to-eat foods in make line cooler. Cross-contamination shall be prevented during storage by separating foods based on final cook temperatures. CDI: Food was rearranged and educational material was provided.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Large container of lettuce was maintained above 41F on grill make line due to not fitting properly into flip top. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lettuce was placed into lower compartment prep cooler. Avoid storing lettuce in containers too large to fit into flip top unit.
0.0
23.
3-501.18; Priority; Multiple containers of salsa (prepared in house, butter ingredient) were stored beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days from the date of preparation. CDI: Food was voluntarily discarded.
1.5
35.
3-501.13 ; Priority Foundation; Tuna was thawed in reduced oxygen packaging. Reduced oxygen packaged fish that is kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration. CDI: Packages of tuna were cut open.
0.5
41.
3-304.14; Core; One bucket of sanitizer was stored directly on the floor and had a quaternary ammonia concentration of 0 PPM. Wiping cloth buckets shall have a concentration of 200-400 PPM quaternary ammonia or according to manufacturer's instructions and shall be stored off the floor. CDI: Sanitizer was replaced and bucket moved off floor.
0.0
48.
4-302.14; Priority Foundation; Facility did not have test strips for assessing sanitizing solution concentration. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify test kit acquisition.
0.5
54.
5-501.116; Core; Outside dumpsters had multiple boxes and bags of trash stored on the floor. Soiled receptacles shall be cleaned at a frequency to prevent them becoming attractants for insects and rodents. Clean dumpster.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 06/01/2023
