Quat Sanitizer reading between 200-400 ppm. Parasite Destruction Paperwork reviewed for the following: Seafood Imports, MULTI(X), True North Salmon Co., Hilo Fish Company, Mowi ASA, Northern Wind and Chicken of the Sea.
Observation: Mops after use ar enot being hung up to dry but left in the mop bucket.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies
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General Comments
Quat sanitizer wiping cloth bucket: 200 ppm Request that each delivery of raw salmon include parasite destruction letter for that product source.
Dented can observed on shelf in kitchen. CDI: Operator removed dented can from service for return.
3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf
1.0
14.
Raw salmon are being sold in facility with no record of parasite destruction, source information. A verification is required within 10 days to verify required parasite destruction 12/1/2023.
3-402.12;(C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
1.0
22.
TCS (temperature control safety) food products observed being held above 41F: cut leafy greens, cube tofu in bottom section of prep refrigerator. CDI-Operator moved all products to walk in refrigerator to ensure proper cold holding temperature was met. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
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43.
Scooping utensil (stored standing water not 135F or higher in temperature)/ hot holding food product dispensing utensils stored on lids of food containers (unclean surfaces). Ensure that utensils are not stored in unclean areas or in standing water. CDI - Operator removed utensils from service.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
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49.
The gaskets on the refrigerators are accumulated with debris. Increase cleaning frequency of these areas.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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General Comments
Vegetable wash is available at the prep sink for use without the ability to evaluate level use according to manufacturers instructions. Discontinue use of product unless able to properly measure chemical wash level. Shelf stability information not available for chicken base, roast garlic/oil base. Requested shelf stability information for temperature control. Operator advised product held cold OR written TPHC. Follow-Up: 12/01/2023
3-501.16(A)(1) ; Priority; Tofu was 121 degrees F. Beef was 122-123 degrees F. Keep hot foods at 135 degrees or higher. CDI - Foods were reheated, more water was added to steam table and the temperature was increased.
1.5
23.
3-501.18; Priority; Corn mix, roasted beets and kimchi were past the 7 day expiration date. Foods may be kept for 7 days from the date package opened, repackaged or prepped. That date is counted as day 1. CDI - Foods were discarded by the PIC.
1.5
35.
3-501.13 ; Tuna was being thawed in intact reduced oxygen packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. CDI - PIC cut packaging during inspection to allow oxygen inside.
0.5
54.
5-501.113; Core; The top lid on one dumpster was open and a sliding side door was open on another one. Keeps lids and doors closed at all times to keep flies and vermin under control.
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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
