3-302.11; Priority; Raw salmon and shrimp stored above RTE vegetables in the walk-in cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.
0.0
16.
4-602.11; Core; Ice machine baffle and shoot soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All foods in both sushi glass display coolers holding above 41 F. Additionally, the walk-in cooler maintaining 50 F ambient. All foods in the walk-in holding above 41 F. Refer to temperature chart above. Keep sushi cooler doors CLOSED unless actively in-use during busy periods or re-stocking. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Foods moved to the sushi prep cooler below, holding at 39 F ambient, to cool. Ambient temperature of the sushi coolers and the walk-in cooler cooled to 41 F during inspection.
1.5
24.
3-501.19; Priority Foundation; Time labeling for the sushi rice not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added.
0.0
42.
3-302.15; Core; Washed and sliced lemons stored with stickers intact. Remove stickers prior to cutting.
0.0
43.
3-304.12; Core; The ice scoop stored inside of the ice machine observed with the handle touching the ice. A plastic container with no handle stored in a container of melted ice, which is used during sashimi prep. Only use scoops with handles, with the handle stored up out of the food. Dispensing utensils shall be stored in the food with their handles above the top of the food to prevent contamination.
0.5
44.
4-903.11(A), (B) and (D); Core; Trays stored in the sushi prep area holding various clean utensils soiled with food debris. Cleaned equipment and utensils shall be stored in a clean location. All trays in the sushi prep area cleaned during inspection.
0.5
49.
4-601.11(B) and (C); Core; Prep cooler gaskets and hinges soiled with food and debris. Food and debris also present in between and underneath sushi coolers. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-301.14; Priority; A gloved employee handled raw steak, then began completing other tasks with the contaminated gloves intact. The hands shall be washed after engaging in activities that contaminate the hands, including after handling raw foods. Handwashing will prevent cross contamination. CDI - EHS spoke with PIC and educated on handwashing procedures. EHS recommends using tongs as a barrier.
2.0
16.
4-602.11; Core; Ice machine baffle and interior soiled with black accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Items cleaned during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple containers and utensils stored as clean soiled, including, but not limited to knives stored on the magnetic rack, knives and other utensils stored in the sushi prep area, and various metal and clear, plastic containers. A few containers stored as clean soiled with old sticker residue. Sticker residue is not easily cleanable, and it shall be removed prior to or during the cleaning process. Food-contact surfaces, equipment and utensils shall be clean to sight and touch. CDI - All soiled dishes moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All foods in the sushi glass display cooler on the far-left side holding above 41 F. Noted as 'sushi glass cooler side 2' in temperature chart above. Ambient temperature of the sushi cooler maintaining 44-45 F but cooled to 41 F during inspection. Additionally, half & half in the expo cooler holding at 44 F, and a few foods in the walk-in cooler holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Foods moved to the sushi prep cooler below, holding at 37 F ambient, to cool.
1.5
38.
6-501.111; Core; Flies present in the kitchen and dining area. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
43.
3-304.12; Core; A whisk stored in water at 98 F. If utensils are stored in water, the water shall be held at 135 F or above. Whisk removed from the container of water. Additionally, single-service plastic containers without handles used for dispensing/portioning various spices and dry foods. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handles above the top of the food to prevent contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Trays stored in the sushi prep area holding various clean utensils soiled with food debris. All trays in the sushi prep area cleaned during inspection. Additionally, various containers and utensils stored on the bottom shelf of the dish rack observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Do not store clean dishes and utensils on the bottom shelf.
0.0
44.
4-901.11; Core; Multiple cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.5
47.
4-501.11; Core; The glass expo cooler holding 42 F ambient. Half & half and salads are stored in this cooler. Equipment shall be maintained in a state of repair. Ensure cooler can maintain 41 F or less.
0.0
56.
6-403.11; Core; Miscellaneous employee items stored above and next to food and clean dishes. Store employee items on shelving below and away from facility food and clean dishes to prevent contamination.
3-302.11; Priority; Raw steak stored on top of cooked, RTE (ready-to-eat) pork in a prep cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. CDI - Steak moved below.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple plastic containers stored as clean soiled old sticker residue. One serving dish soiled with food debris. Sticker residue is not easily cleanable, and it shall be removed prior to or during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All stickers to be removed, and dishes moved to be re-cleaned.
1.5
28.
7-102.11; Priority Foundation; Multiple spray bottles and containers holding cleaners/chemicals unlabeled. Containers holding poisonous or toxic materials shall be labeled with the common name. CDI - PIC to label bottles.
1.0
37.
3-302.12; Core; A few containers of dry, white goods unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta or rice, containers holding food such as cooking oils, flour, herbs, salt, spices and sugar shall be identified with the common name of the food. Ensure all spices and dry foods are labeled.
0.0
44.
4-901.11; Core; A few cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler gaskets and hinges soiled with food debris. Food debris present in between and underneath sushi coolers. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-602.11; Core; Ice machine baffle soiled with black accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Items cleaned during inspection.
0.0
16.
4-602.11; Priority; Note: If used with potentially hazardous food (Time/Temperature Control for Safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Ensure knives and other utensils stored in the sushi prep area are cleaned at least once every 4 hours.
0.0
16.
4-601.11 (A); Priority Foundation; A few containers and a metal spoon stored as clean soiled with food debris and old sticker residue. Sticker residue is not easily cleanable, and it shall be removed prior to or during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All stickers removed, and dishes moved to be re-cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All foods in the sushi glass display cooler (far left side) and a container of cooked bok choy holding above 41 F. Refer to temperature chart above. Ambient temperature of sushi cooler maintaining 41 F. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Foods moved to the walk-in cooler to chill rapidly.
3.0
33.
3-501.15; Priority Foundation; Recently prepared salads cooling in the tall glass reach in cooler and cooling in large portions in the walk-in cooler. Always cool salads to 41 F or below prior to placing in the glass cooler (not designed to cool) and spread into single layers on sheet trays when cooling. CDI - Salads spread into single layers and moved to the walk-in cooler.
0.5
39.
3-307.11; Core; Multiple foods uncovered in refrigeration. Cover foods with lids or wrappings to prevent contamination. Plastic wrap added to foods.
0.0
44.
4-903.11(A), (B) and (D); Core; Green racks where cleaned and sanitized dishes are stored are soiled with food debris. Additionally, trays stored in the sushi prep area used for holding various clean utensils soiled with food debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. All sushi trays cleaned during inspection. Clean green racks.
0.0
47.
4-101.17; Core; Wooden spoons and a large wooden bowl used for preparing sushi rice. EHS and PIC unable to determine type of wood during inspection. Hard maple or an equivalently hard, close-grained wood may be used as a food contact surface. Ensure wooden spoons and bowl meet this requirement. Dispose of/replace wooden items if necessary.
4-601.11 (A); Priority Foundation; Multiple plastic and metal containers stored as clean soiled with food debris and old sticker residue. Sticker residue is not easily cleanable, and it shall be removed prior to or during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All stickers removed, and dishes moved to be re-cleaned.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All foods in the sushi glass display coolers reading above 41 F. Refer to temperature chart above. All foods reading at or less than 45 F. Ambient temperature of unit maintaining 45 F. TCS (Time/Temperature Control for Safety foods) must be held at 41F or below. CDI - All foods to be used within the next 4 hours. PIC to adjust unit down.
3.0
39.
3-303.12; Core; Multiple foods stored in direct contact with undrained ice. Whole raw fruits and vegetables, and tofu may be stored in undrained ice. Place ice in bags if used.
0.0
42.
3-302.15; Core; Washed and sliced avocados stored with stickers intact. Remove stickers prior to cutting.
0.0
43.
3-304.12; Core; Single-service plastic containers without handles used for dispensing/portioning various spices and dry foods. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handles above the top of the food to prevent contamination. Containers voluntarily disposed of.
0.0
47.
4-101.17; Core; Wooden spoons and a large wooden bowl used for preparing sushi rice. EHS and PIC unable to determine type of wood during inspection. Hard maple or an equivalently hard, close-grained wood may be used as a food contact surface. Ensure wooden spoons and bowl meet this requirement. Dispose of/replace wooden items if necessary.
0.0
49.
4-601.11(B) and (C); Core; Food debris present in between and underneath sushi coolers. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
3-302.11; Priority; Packages of raw salmon stored on top of cooked chicken in the walk-in cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. CDI - Salmon re-located to an appropriate area.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods reading above 41 F including: corn, braised eggs, salad, tuna, spicy salmon, and spicy tuna. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Corn voluntarily discarded. Top portion of braised eggs moved to cool. Salad, spicy salmon, and spicy tuna moved to the walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Braised eggs in a prep cooler dated '2/28'. The sticker present had not been washed off during cleaning according to PIC; however, there was no new sticker to identify the date of preparation. Facility goes through these eggs within 1-3 days on average. TCS foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. Date marks shall be accurate. CDI - Correct date known and added by PIC.
1.5
28.
7-102.11; Priority Foundation; Multiple spray bottles and containers holding cleaners/chemicals unlabeled. Containers holding poisonous or toxic materials shall be labeled with the common name. CDI - PIC to label bottles.
1.0
33.
3-501.15; Priority Foundation; Spicy tuna and salmon stored in large portions with lids shut tight and stacked on top of one another in a prep cooler. When cooling TCS foods use rapid cooling equipment (walk in cooler/freezer) and small portions. CDI - Lids popped open, containers placed in single layers on a sheet tray, and moved to the walk-in cooler.
0.0
39.
3-305.11; Core; Multiple containers of ginger stored on the floor. Food shall be stored off the floor to prevent it from contamination.
0.0
41.
3-304.14; Core; Sanitizer buckets throughout stored on the floor. Sanitizer buckets shall be stored off the floor.
3-501.16(A)(1); Priority; A container of ground pork holding below 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Pork reheated and moved to the steam well.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomato and shrimp tempura holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below unless actively cooling. Unless in active preparation, do not leave un-cooked shrimp tempura sitting out at room temperature for an extended period of time. TPHC discussed as an option. CDI - Shrimp tempura moved to the walk-in cooler. Cut tomato placed close to fans in the reach in and lid popped open to facilitate air flow.
1.5
23.
3-501.17; Priority Foundation; A few items observed with no date mark or with old date stickers. Braised eggs in a prep cooler dated '11/15'. The sticker present had not been washed off during cleaning according to PIC; however, there was no new sticker to identify the date of preparation. Facility goes through these eggs within 1-3 days on average. Date marks shall be accurate. Additionally, a pot of Ton katsu ramen observed with no date mark in the walk-in cooler. Ramen prepared Tuesday according to PIC. A tray of cooked pork loin (cooked onsite) observed with no freeze date in the reach in freezer. Pork cooked on Tuesday according to PIC. TCS foods shall be date marked on their prep/open date, and they shall be held for 7 days. Freeze and thaw dates shall be affixed to any foods cooked onsite to ensure the 7-day hold is not exceeded. CDI - Dates known and added.
1.5
35.
3-501.13; Priority Foundation; A bag of frozen corn thawing at room temperature on a prep surface. Food shall thaw under refrigeration, as a part of the cooking process, or fully submerged under running cold water (70 F and below). It shall not rise above 41 F during the thawing process. CDI - Corn moved to refrigeration.
0.5
49.
4-601.11(B) and (C); Core; Food debris present in between and underneath sushi coolers. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
3-302.11; Priority; RTE (ready-to-eat) cucumber, carrots, cooked shrimp, and other RTE foods stored next to and below raw salmon and tuna in the sushi prep cooler. Raw chicken stored next to RTE vegetables and above various sauces and creamer. Food shall be stored according to final cook temperature. Store raw food below and away from RTE and cooked food. CDI - Food re-arranged.
1.5
16.
4-602.11; Core; Ice machine baffle soiled with pink and brown accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
20.
3-501.14; Priority; One container of ton katsu ramen prepared and cooled yesterday reading between 43-45 F. Facility's process for cooling is: cook, place in ice bath at room temperature and move to the walk in cooler. Hot foods must cool from 135 to 70 F within 2 hours, and from 70 to 41 F within 4 hours, for a total of 6 hours to cool. Broth did not cool properly according to cooling parameters. CDI - Broth voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods reading above 41 F including: bean sprouts, raw salmon and cut lettuce. Walk in cooler reading 50 F upon arrival. TCS foods shall maintain 41 F or below. CDI - Ice added to bean sprouts. Walk in cooler reached 41 F during inspection. Remember to keep cooler doors closed as much as possible. EHS recommends adjusting cooler to 38 F.
1.5
33.
3-501.15; Priority Foundation; Recently prepared salads cooling in the tall glass reach in cooler and cooling in large portions in the walk in cooler. Always cool salads to 41 F or below prior to placing in the glass cooler (not designed to cool), and spread into single layers on sheet trays when cooling. Recently prepared shrimp tempura wrapped tightly with plastic wrap and stored in large portions. When cooling use: small/thin portions and loosely cover. Ton katsu ramen did not cool properly as mentioned above. Ramen stored in a large, deep pot. Continue to use an ice bath, but begin using smaller/thinner portions when cooling. Monitor temperatures to ensure product meets 41 F within the time required. PIC to order smaller containers for cooling. CDI - Salads spread into a single layer and moved to the walk in cooler. Wrap loosened on shrimp and placed close to walk in cooler fans.
1.0
35.
3-501.13; Priority Foundation; Crab thawing in stationary water. Food shall thaw fully submerged under running cold water (70 F and below). It shall not rise above 41 F during the thawing process. CDI - Faucet turned on.
0.0
39.
3-305.11; Core; Multiple containers of food including onions, various spices and sauces stored on the floor. Food shall be stored off the floor to prevent it from contamination.
3-302.11; Priority; A container of shrimp tempura sitting on top of a container of raw chicken. A plastic covering stored on the raw chicken, but raw chicken juices present on top of the plastic wrapping. The same container of raw chicken stored next to various RTE (ready-to-eat) foods such as chocolate syrup, a can of whipped cream, different spices and other RTE vegetables. Food shall be stored according to final cook temperature. Store raw chicken below and away from all other foods as it requires the highest final cook temperature (165 F).
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods reading above 41 F including: salads, pork and bean sprouts. TCS foods shall maintain 41 F or below. CDI - Pork and salads moved to the walk in cooler. Ice added to bean sprouts.
1.5
24.
3-501.19; Priority Foundation; Time labeling for the sushi rice not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added.
0.0
28.
7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals unlabeled. Containers holding poisonous or toxic materials shall be labeled with the common name. CDI - PIC to label bottles.
0.0
33.
3-501.15; Priority Foundation; Three containers of recently sliced tofu and a container of recently cooked shrimp tempura cooling in prep units in large portions. Cool food by placing in smaller portions and by using rapid cooling equipment (walk in cooler). CDI - Shrimp spread into thinner portions and placed in the walk in cooler. Ice added to tofu and placed in the walk in cooler.
0.5
39.
3-305.11; Core; Multiple containers of food including panko and dry chilis stored on the floor. Food shall be stored off the floor to prevent it from contamination.
1.0
43.
3-304.12; Core; In-use spoons and miniature tongs in the sushi area stored in water at 69 F. If utensils are stored in water, the water shall be maintained at 135 F or above. Utensils removed from the container of water.
0.0
56.
6-403.11; Core; Miscellaneous employee items such as coffee grounds, a phone charger and a wooden stick stored above and next to cleaned and sanitized food contact surfaces and utensils. Store employee items on shelving below and away from facility items to prevent contamination.
3-301.11; Priority; A food employee observed handling sliced ready-to-eat green onion with their bare hands. When asked, the PIC stated they use green onions as garnishes on different entrees. Food employees may not touch 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 spoke with employee about the importance of no bare hand contact.
2.0
15.
3-302.11; Priority; Opened containers of raw foods stored mixed in with and above ready-to-eat and cooked foods in the reach in freezer. Raw shrimp stored next to raw chicken in a prep cooler, and raw chicken stored next to chocolate syrup and a can of whipped cream. Food shall be stored according to final cook temperature. CDI - Food re-arranged in both units.
0.0
20.
3-501.14; Priority; Two containers of broth prepared and cooled yesterday reading between 43-45 F. Facility's process for cooling is: cook, place in ice bath at room temperature and move to the walk in cooler. Hot foods must cool from 135 to 70 F within 2 hours, and from 70 to 41 F within 4 hours, for a total of 6 hours to cool. Broth did not cool properly according to cooling parameters. CDI - Broth voluntarily discarded.
1.5
21.
3-501.16(A)(1) ; Priority; A container of tempura shrimp resting in the fryer area and a container also resting in the sushi area below 135 F. Refer to temperature chart above. TCS foods shall be maintained at 135 F or above. CDI - Time holding procedures provided for shrimp tempura.
1.5
23.
3-501.17; Priority Foundation; Two containers of braised eggs in the walk in cooler had a date mark of '3/2'. Eggs prepared yesterday, and the stickers present were not washed off during cleaning according to PIC. TCS foods shall be date marked on their prep/open date, and they shall be held for 7 days. Facility goes through these eggs within 1-3 days on average. Date marks shall be accurate. CDI - Eggs re-labeled with the appropriate date.
1.5
33.
3-501.15; Priority Foundation; A container holding packaged salads (prepared at the facility) cooling in the tall expo reach in cooler in large portions, and a container of packaged salads in the walk in cooler cooling in large portions. Multiple foods cooling in ice baths left unattended during majority of inspection. Continuously monitor, add ice and stir to evenly distribute the heat when using an ice bath to cool food. Containers of recently cut lettuce, tomato, and recently prepared spicy salmon cooling in prep coolers. Remember these are designed to keep food cold, not to cool. Refer to temperature chart above. CDI - Ice added to lettuce and additional ice added to foods in ice baths. Spicy salmon and cut tomato moved to cool in the walk in cooler. Portioned salads spread out and placed in the walk in to cool.
1.0
39.
3-305.11; Core; Multiple containers of ginger stored on the floor in the sushi area, and various foods stored on the floor in the dry storage area. Food shall be stored off the floor to prevent it from contamination.
0.0
41.
3-304.14; Core; Three sanitizer buckets reading 0 ppm. Bleach is used by facility. Bleach shall register 50-200 ppm. Also, sanitizer buckets throughout stored on the floor. Sanitizer buckets shall be stored off the floor. Buckets moved off the floor and sanitizer re-made.
0.5
56.
6-501.110; Core; Employee coats stored on shelving next to food and on shelving next to the seafood prep sink. Suitable facilities shall be used for storage of employee clothing and other possessions. Coats re-located.
0.0
56.
6-403.11; Core; Miscellaneous employee items such as candies, dishes and utensils stored on a shelf above cleaned and sanitized food contact surfaces and utensils. Also, a container of food to be used for employee lunch stored on top of containers of facility food. Store employee items on shelving below and away from facility items to prevent contamination.
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 signature required due to COVID-19.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
16.
4-602.11; Core; A small amount of brown buildup present on the ice machine baffle. Black accumulation present on the metal tray that covers the ice in the expo area. Ice machines and bins shall be cleaned at a frequency necessary to preclude accumulation of soil.
0.0
21.
3-501.16(A)(1) ; Priority; A small pot of broth sitting on a prep surface at 71 F. Foods shall maintain 135 F or above if held hot. CDI - Broth moved to the stove top to reheat.
0.0
23.
3-501.18; Priority; A container of curry noodle broth dated '10/31' as the prep date. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held a maximum of 7 days. Food shelf life extended by 4 days. CDI - Broth voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of red liquid and a container of pink liquid unlabeled. Containers storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name. CDI - Contents known and labeled.
0.0
33.
3-501.15; Priority Foundation; Cooked corn on ice cooling in a prep top cooler. Cooked pork belly cooling in a prep bottom cooler. A container holding packaged salads (prepared at the facility) cooling in the tall expo reach in cooler in large portions, and a container of packaged salads in the walk in cooler cooling in large portions. Refer to temperature chart above. Only use rapid cooling equipment (the walk in cooler/reach in freezer) to cool foods. Prep top/bottom units and reach in coolers are designed to keep foods cold, not to cool. Also, cool salads in smaller portions. CDI - Salads spread out on sheet trays. Pork belly, corn and salads (from the expo reach in) moved to the walk in to cool.
0.5
35.
3-501.13 ; Core; Raw shrimp thawing in stationary water. Soup sitting out on a prep table at room temperature to thaw. Food shall thaw fully submerged under running cold water (70 F and below), under refrigeration, or as a part of the cooking process. Faucet turned on and shrimp placed in seafood prep sink. Soup moved to the walk in cooler to thaw.
0.5
49.
4-601.11(B) and (C); Core; Top of dish washing machine and dish washing machine scales soiled with food debris. Ice machine vent guards soiled with dust. Also, build up of food debris present in between prep units. Non-food contact surfaces of equipment shall be clean to sight and touch.
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 signature required due to COVID-19.
