4-601.11 (A); Priority Foundation; Observed dried food residue on pans stored as clean on rolling cart, several greasy, soiled dishes on 3 comp sink(clean side)of drain board. Dried food debris on cart of clean pans stored next to fryer. Dried food residue on nozzle above chicken prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-201.11; Priority; Observed CLR cleaner stored next to single use gloves and buns.
single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed cut lettuce cooling while tightly covered inside walk in. Observed chicken tenders cooling inside tightly covered bowls. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed, chicken placed on sheet pans in walk in freezer.
0.5
38.
6-501.111; Priority Foundation; Observed flies active in facility. Observed several gnats inside prep sink drain.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. Call pest control.
1.0
38.
6-202.13; Core; Observed fly trap hanging directly above prep sink. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
(B) Insect control devices shall be installed so that:
(1) The devices are not located over a FOOD preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
47.
4-501.11; Core; Observed water dripping at reach in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.Manager placed work order for reach in.
0.0
55.
6-501.12; Core; Observed soiled floors all throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Observed a buildup of dried icing residue in cake decorating nozzles.In equipment, clean equipment at a frequency necessary to preclude accumulation of soil or mold.
0.0
23.
3-501.18; Priority; Observed pans of cooked rice held overnight without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), 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 dated.
0.0
33.
3-501.15; Priority Foundation; Observed provolone, american, turkey, and ham cooling inside tighlty covered containers. Observed cheeses filled above the line.
Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
1.0
47.
4-501.11; Core; Observed black debris inside spray nozzle hanging above 3 comp sink, nozzle is not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
4-601.11 (A); Priority Foundation; Observed sticky residue on bowls stored as clean above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
33.
3-501.15; Priority Foundation; Observed tuna poke bowl, spicy tuna roll, and japanese meatball cooling while tightly covered and stored inside self service unit.
Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.Items moved to walk in freezer.
0.5
47.
4-501.12; Core;Observed black staining on cutting board. 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.
0.0
55.
6-501.12; Core; Observed dust buildup inside ceiling vents near 3 walk in freezer door. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed food residue in dishes stored as clean on the sanitize drain board of the 3 comp sink. Observed filmy residue inside sushi prep sink. Observed white residue inside spray nozzle above chicken prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
21.
3-501.16(A)(1) ; Priority; Observed vegetable mix and meatballs holding below 135F inside steam table. TCS foods shall be held at 41F or below- items discarded.
0.0
28.
7-201.11; Priority; Observed degreaser spray next to deli paper, sanitizer bottle on food prep next to food icing and stainless steel polish stored next to food inside dry storage closet. . Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.;
1.0
49.
4-601.11(B) and (C); Core; Observed dust accumulation on ceiling fans in walk in cooler and food splash on the wall around prep sink used to drain deli meats. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
51.
5-205.15; Core; Observed leak at soapy solution and sanitizer dispenser tubes when both cold and hot water are turned on at the 3 comp sink. A plumbing system shall be:
(B) Maintained in good repair. Repair unit. Manager placed work order for dispenser system.
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; Observed carton of raw shell eggs stored directly on top of RTE garlic. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.
0.0
23.
3-501.17; Priority Foundation;Observed chicken tacos, cut cabbage, chicken teriyaki, cooked beef ect.. holding without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-201.11; Priority; Observed sanitizer spray bottle stored on prep table next to deli paper and uncovered food. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
1.0
29.
8-103.12; Priority Foundation; Observed acidified sushi rice prepared this morning however, logs were not updated for pH today. the PERMIT HOLDER shall:
(A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and
(B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf
(2) Monitoring of the CRITICAL CONTROL POINTS, Pf
(3) Verification of the effectiveness of the operation or process, Pf and
(4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINTS.
Logs recorded during inspection
0.0
47.
4-501.11; Core; Spray nozzle above 3 comp sink is damaged and not easily cleanable. Observed a buildup of ice inside walk in freezer on food packaging. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Replace equipment.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
23.
3-501.17; Priority Foundation; Observed four pieces of deli meats that were date marked 10/27/21 and 10/28/21 (over 7 days). TCS foods (time/temperature control for safety food)
kept for more than 24 hours shall be date marked; 7 days. Date marking should be either a preparation date, or a consume-by/discard date. CDI by discarding products.
1.5
28.
7-201.11; Priority; Observed couple of spray bottles of degreaser that were hanging above rice warmer and next to the single-service sushi trays. CDI - PIC moved spray bottles to proper place with other chemicals.
0.0
49.
4-601.11(B) and (C); Core; Observed residue accumulation on the vents inside of sub reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the vents.
0.0
55.
6-501.12; Core; Walk-in cooler floor is covered in black dirt and grime accumulation, some food debris and trash observed under the shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the WIF.
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 PIC signature due to COVID-10 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. No PIC signature due 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.
*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. Follow-Up: 07/03/2019
*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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
In walk-in freezer, found box of ready to eat calzones and sushi stored under raw chicken. Do not store ready to eat foods below raw meats in freezers or coolers. Foods were moved.
0.0
23.
On sandwich make line, several fried chicken breasts were cooling in pan with lid on. Temperatures were within required time parameters, but the method in which they were being cooled was not allowing all chicken cool down properly. Temperatures of chicken on bottom of pan were 78F, chicken in middle was 94F. Suggest cooking chicken far enough ahead of time that it can properly cool prior to being put out on make line top, this area is designed to maintained cold temperatures, not to cool foods down. In walk-in cooler, packaged chicken tenders were cooling back down after packaging, but lids were tightly on. While foods are in the cooling process they should be loosely covered or left uncovered, if protected from overhead contamination, until fully cooled to 45F or less. Foods that are cooled prior to portioning should be portioned in batches small enough so that foods do not sit out at room temperature for extended periods of time.
0.0
36.
Cutting boards at deli sandwich prep area have deep cuts, resurface or replace cutting boards. Repair damaged metal kick plate on bottom corner sandwich case. Sandwich cooler has some peeling caulking around the doors and sides, replace caulk. On cheese slicer, the grip is worn and has cuts and scratches, replace grip. Replace torn walk-in cooler and freezer gaskets. Recaulk insides of sushi cooler. Recaulk at ends of sushi case against wall. There is a small crevice at the base of the sushi and deli cases where case light switch is housed, this area is not easily accessible for cleaning, need to find a cap or other method of covering this area so that food and debris do not get into this area. Remove left over adhesive strip from side of prep table across from fryers. Replace rubber head on sprayer at 3 compartment sink. Repair or replace damaged handsink next to walk-in freezer. On end of prep table across from fryers, there is a gap between the knife rack and the end of the table, knife rack is not removeable, seal gap so that debris does not get into crevice. Some case doors are damaged on the ends where they have hit screws in the insides of the cases, some doors need to be replaced, also suggest replacing round head screws with flat screws that sitt flush to inside of case. Replace torn wrapper pad cover. Under wrapper, the metal dowels that hold rolls of plastic have small holes and screw threads that are not easily cleanable, need to find easily cleanable substitute for these pieces. Replace broken light switch plate outside of walk-in cooler.
1.0
40.
Clean tops and sides of cooking equipment, especially the sandwich oven and fryers. Clean table top under sandwich oven. Clean inside bottoms of deli cases, there is food debris in crevices and under grates covering cold air fans. Clean behind heat plate on wrapper. Clean insides and outside of oven by rotiserrie, there is food debris and grease build up, also remove carbon build up from racks in oven. Clean shelves in walk-in cooler were chicken is stored.
0.5
45.
Clean floors in dry storage room by sushi area. Recaulk at floors along bottoms of deli cases. Clean ceilings around air vents throughout deli and sushi areas. Clean floor of walk-in cooler and freezer.
0.5
46.
Clean air conditioning vent covers throughout deli and sushi areas. Clean hood and hood vent covers, also clean pipes in this area, there is grease dripping. Clean fan covers in walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
At sushi bar, one small container of multi-grain rice was at 50F after cooling overnight. Foods must be cooled from 135F to 70F within 2 hours and from 70F to 45F within 4 hours. Rice was voluntarily discarded.
0.0
17.
One pan of olives at olive bar was holding at 48F, pan was over-filled. All cold potentially hazardous foods must be maintained at 45F or less. Do not over-fill pans. Found 2 packages chicken wings sitting out on prep table covered by a paper towel that were at 59F, chicken had been taken out of cooler after cooling and packaged, these 2 packages were left out for about 30 minutes and were taken back to walk-in cooler to re-cool quickly. When packaging foods, be sure to package all foods at once and do not leave them sitting out for prolonged periods of time.
2.0
21.
Hot water at 3 compartment sink only reaching 125F. Hot water at 3 compartment sink must be at least 130F when chemical sanitizing is used. Hot water must be consistently maintained at 130F. Facility has one hot water heater that all departments share. During inspection, maintanence arrived and found that 2 fuses were blown in hot water heater, fuses will be replaced by 3/9/10. ***Follow-up on hot water temperature by 3/9/10.***
1.5
23.
In sushi cooler and in walk-in cooler, found rice cooling with container lids tightly on. Foods should be cooled loosely covered, or can be left uncovered as long as they are protected from overhead contamination.
0.0
35.
Under prep table across from fryers, found single-service containers with splash and food debris on the outsides, make sure to keep all single-use/single-service items clean and protected from contamination of food contact portion. Sushi containers are being stored on rack next to handsink, during inspection all containers were in intact plastic packaging, but plastic had evidence of being splashed by water from handsink and papertowel dispenser, suggest relocating single-use items to an area that they will not be splashed or dripped on.
0.0
36.
Cutting boards at sushi and deli sandwich prep area have some deep cuts that could not be removed with resurfacing, replace cutting boards if cuts cannot be removed. Repair damaged metal strip on bottom corner sandwich case. Sandwich cooler has some peeling caulking around the doors and sides, replace caulk. On one of the slicers, the grip is worn and has cuts and scratches, also plastic cover on adjustment knob is broken, these areas are no longer easy to clean, repair or replace slicer. Replace torn walk-in cooler gasket. Repair loose handle on prep table sliding door next to sandwich oven.
0.5
40.
Clean rack next to handsink in sushi area. Clean tops and sides of cooking equipment. Clean insides and outsides of fryer doors. Clean inside bottoms of deli cases, there is food debris in crevices and under grates covering cold air fans. Clean behind heat plate on wrapper.
0.5
43.
Urinal in employee restrooms appears to be discolored or damaged, clean or replace urinal.
0.0
44.
There are old carts being stored next to the trash compactor, there is leaf litter and other trash built up in this area, need to have carts removed and clean this area.
0.0
45.
Clean floors behind cooking equipment. Clean floors under shelving in sushi area. Clean floors in small dry storage room, there appears to have been a spill. Clean walls in restrooms below soap and paper towel dispensers. Floors in men`s room needs additional cleaning around toilet.
0.5
46.
Replace blown bulbs in hood. Clean light shields under hood and in deli cases. Clean exhaust fan covers in restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found 2 containers of BBQ sitting on and under boxes of raw chicken, also found box of quesadillas stored below raw chicken. Do not store ready to eat foods on or below raw meats. Foods were moved.
1.5
16.
At chicken hot hold area, found 2 containers of fried chicken holding at 109-120F. All hot potentially hazardous foods must be maintained at 135F or great at all times. Chicken had been out of temperature for approximately 30 minutes, chicken was pulled and placed on sheet pans in walk-in cooler to cool quickly, to be sold as a cold product, CDI.
0.0
17.
Olive bar items holding at 41-53F. All cold potentially hazardous foods must be held at 45F or below. Some pans were over filled, do not over-fill pans and be sure to stir foods frequently. Foods had been off temperature for approximately 1 hour. Items were stirred so that colder foods were brought to top and foods too warm were re-cooled.
2.0
21.
Hot water at 3 compartment sink only reaching 128F. Hot water, when chemically sanitizing, must be at least 130F.
0.0
36.
Found knife with cuts on handle, cuts are deep and not easily cleanable. Cutting boards at deli sandwich prep area have some deep cuts that could not be removed with resurfacing, replace cutting boards if cuts cannot be removed. Repair damaged metal strip on bottom sandwich case.
0.5
39.
White stackable storage with drawers are not NSF or equivalent approved for utensil storage; remove and/or replace with NSF or equivalent approved utensil storage. Found 2 red plastic container lids, lids are not to NSF or equivalent food storage containers, remove and/or replace with approved food storage containers/lids.
0.5
46.
Replace blown bulbs in hood. Replace missing light sheild in hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One container of ready to eat ribs laying on top of box of raw chicken in walk-in cooler. Do not store ready to eat foods on or below raw foods. Ribs were moved.
0.0
16.
Philly steak meat was being hot held at 121-167. Product on top of pan was cooler than product on bottom. All hot foods must be maintained at 135F or greater. Stir food frequently to that heat is evenly distributed and 135F or greater is maintained throughout food. Food was stirred and brought up to 135F or greater during inspection.
0.0
17.
Sample deli meat and cheeses held at 45-52F, all cold potentially hazardous foods must be held at 45F or below. Need to use more ice in displays so that minimum or 45F can be maintained. Olive bar items being held at 45-48F, these items are potentially hazardous and must be maintained at 45F or below. May need to reduce quantity of product in pans and stir foods regularly so that temperature can be maintained.
2.0
34.
Broken slicer stored under plastic had hard white residue on blade. Clean slicer blade, equipment must be stored clean.
0.5
39.
White stackable storage with drawers used for utensil storage is not easily cleanable. Need to use food service approved utensil storage.
0.5
43.
Additional cleaning needed in men`s restroom urinal.
0.0
47.
Boxes and mats stored on floor in storage closet near sushi area, remove these items from the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found two boxes on floor in walk-in freezer. All food must be stored in shelving and not on floor.
0.0
21.
Water out of faucet was 120F. Water out of faucet in three compartment sink not at required temperature. Water out of faucet required temperature must be 130F. Adjust thermostat on hot water heater to create proper temperature.
1.5
25.
Out side walk-in refrigerator thermometer not working. Place a thermometer inside walk-in cooler to provide accurate temperature.
0.5
36.
Small white cutting board in front of three compartment sink use for cutting breads in poor repair. Cutting boards must be smooth and easily cleanable.
0.5
40.
Cleaning is needed inside of display case ceiling. Food debris is present throughout case ceiling.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Packaged container of fried chicken held on prep table at 77-85F, with no form of temp. control (cos discarded).
2.5
11.
Food slicer (that employee stated had not been used today) had food debris on blade and food contact surfaces, after cleaining and sanitizing (cos).
2.5
17.
Need to clean the interior of single service storage cabinets to remove food spills and debris. Attach and seal walk in refrigerator ramp to the floor of walk in unit. Repair walk in refrigerator so that seams where wall meets ceiling are tight. Repair open seam that is covered with tape, on walk in refrigerator ceiling.
1.0
18.
Hot water at utensil wash sink maxed at 108F; Needed to be at least 130F.
2.5
28.
Repair holes in floor of deli prep area (creating cleaning obstacles).
0.5
29.
Increase light intensity to at least 50fc over all food prep, utensil washing, cooking surfaces.
0.5
30.
Need to clean the interior of fume hood and fume hood grills.
0.5
General Comments
Remove shelves over utensil wash sink , and replace with NSF approved shelving units.
Sushi rice held at 85F, sushi employee did not perform correct procedure to accurately test pH of prepared sushi rice. Numerous potentially hazardous foods held above required range of or=140. Prepared foods refrigerator held all contained potentially hazardous foods at 48F-50F. Open display refrig. held potentially hazardous sliced luncheon meats 44F-47F. See temperature chart for observed violations.
5.0
17.
Need to clean interior shelves and door tracks on cabinet that holds single use food containers, to remove debris and food spills.
1.0
28.
Need to clean floor under and behind equipment (utensil wash sink, fryers, cookers, etc.) to remove build up of debris/spills.
0.5
29.
Replace broken light shield on interior of deli display refrig.(prepared foods refrig.). Increase light to meet min. requirement of 50 foot candles over all food prep, cooking, utensil washing surfaces. Currently have 30fc over slicers, 32fc over utensil wash sink, 16fc over fryers.*Repeated violation.
PIZZA 110F.BE SURE TO COOK THE PIZZA TO 140F AND HOLD HOT AT 140F OR HOTTER.ALSO THE ITEMS IN THE TOP OF THE SUSHI REFRIG MUST BE HELD AT 45F OR COLDER DEEPER PANS MAY HELP.
2.5
5.
RECALIBRATE OR REPLACE 0-220F FOOD THERMOMETERS.
1.5
15.
DO NOT STORE UTENSILS IN THE WATER.STORE THEM ON A CLEAN SURFACE OR IN A PROPERLY OPERATING DIPPER WELL OR WASH AFTER USE.
1.5
18.
ADJUST HOT WATER SO IT WILL MAINTAIN AT 130F OR HOTTER.
2.5
21.
NEED INDIVIDUAL PAPER TOWELS AT THE KITCHEN HAND SINK.
1.0
28.
WALLS,FLOOR AND CEILING IN BAD REPAIR DUE T6O CONSTRUCTION.FIX WOMENS RESTROOM WALLS.
