5-205.11; Priority Foundation; The handsink in the sushi area was blocked and not accessible.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, trash can was moved to allow accessibility to handsink.
1.0
44.
4-903.11(A), (B) and (D); Core; Several clean food containers and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers/pans and completely air dry before stacking.
0.5
55.
6-501.12; Core; Cleaning is needed in the cooking area on the floors and wheels of the fryers.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors and the wheels of equipment.
Due to inoperation of the high temperature dish machine, utensils and equipment were not being sanitized.
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
CDI: PIC stopped use to dish machine and resent utensils and equipment to three compartment sink for manual warewashing until dish machine is repaired.
1.5
16.
The mechanical dish machine was unable to reach a final rinse temperature of 180F during cycling. The surface of the dishware were unable to meet a minimum of 160F for sanitization.
4-501.112; (A)Except as specified in par. (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse asit enters the manifold may not be more than 90oC (194oF), or less than: Pf (2) For all other machines, 82oC (180oF). Pf
Verification for repair by 12/14/23. Priority Foundation;
0.0
24.
The fried chicken tenders and other fried products on the hot hold case display were not marked when production took place/food is removed from temperature control.
3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf
CDI: This was corrected during inspection by placing times on the dry erase mat that is provided through facility SOP requirement for time control at the deli counter area.
1.5
35.
Raw salmon pre frozen being used for sushi production is not being removed from packaging during thawing process.
3-501.13 Thawing. Except as specified in (D) of this section, TIME/TEMPERATURECONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCEDOXYGEN 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 (packaging)
4-703.11; Priority - Observed worker washing/rinsing food utensils at dish machine spray rinse area but did not sanitize them through dish machine or at 3-comp sink...After washing and rinsing food contact surfaces of equipment and utensils, they shall be properly sanitized using hot water sanitizing rinse through dish machine or approved chemical sanitizing rinse...CDI by putting utensils through dish machine.
1.5
16.
4-601.11 (A); Priority Foundation - Some food containers and lids were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
40.
2-402.11; Core - Observed food worker with beard that was not covered...Food employees shall wear hair restraints such as hats, hair coverings or nets or beard restraints...CDI by having worker don beard restraint.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers/pans and completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Disposable food containers were stored on shelf below food prep table with some food splatters on them and in their storage boxes...Single service disposable food/beverage containers shall be stored to prevent contamination...Store disposable food containers so they cannot be contaminated by splash and food.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled shelves, dunnage racks, speed racks, sauce storage area under sandwich prep area, undersides/backsides of equipment door handles, exteriors of breading storage bin, food prep sink interiors. Grease build-up was inside bottoms of kitchen fryers...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled walk-in cooler flooring and condenser fan covers...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
DISCUSSION: Remember that hands must be washed after handling soiled items at dishwashing area and before handling clean utensils or other items in kitchen...Discuss with workers proper handwashing with soap and water for 10-15 seconds, drying hands with paper towel and turning off faucet knobs with paper towel.>>>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
2-301.14; Priority - On a few occasions, observed dishwashing employee handle soiled utensils and pans and then touch clean utensils (after going through dishwasher) to put them away without washing hands in between touching soiled and clean items...After contaminating hands in any way, they shall be washed before handling clean items, donning gloves, etc...CDI by washing hands as required.
2.0
22.
3-501.16 (A)(2) and (B); Priority - A few TCS* foods on refrigerated make line top and drawer were above 41F--possible cooling? (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by rapidly cooling foods.
0.0
37.
3-302.12; Core - Container of chicken breading was not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...CDI by labeling breading container.
0.0
40.
2-303.11; Core - One deli employee had a watch and other bracelet on wrists...Except for a plain ring, while preparing food, employees shall not wear jewelry...CDI by having worker remove watch and bracelet.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...CDI by unstacking wet items.
0.5
48.
4-501.14; Core - Interiors of 3-comp sink rinsing and sanitizing compartments and left "clean side" drainboard were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled dunnage racks, some solid metal shelves/cabinets, interiors of refrigerator drawer unit (in kitchen), sauce storage area under sandwich prep area, undersides/backsides of equipment door handles. Old stickers/tape and sticky residues were on exteriors of some clean food containers...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers/tape from food containers.
0.5
55.
6-501.12; Core - Observed soiled flooring in one walk-in cooler and a few dusty ceiling vent grates. Ice was accumulated in freezer light shields. Wall and floor surfaces by trash compactor wall opening were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above. Remove ice from light shields.
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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by promptly cooling/refrigerating foods at incorrect temperatures.
1.5
24.
3-501.19; Priority Foundation - Potato wedges, shrimp and chicken nuggets were in hot holding case on time control, but the time tracking chart did not reflect when they finished cooking...For TCS* foods using time as a public health control, time must be tracked with when they finished cooking and/or when they must be discarded (not to exceed 4 hours after being removed from cooking)...CDI by updating times on chart for hot foods on display.
0.0
33.
3-501.15; Core - In open refrigerated display, whole rotisserie chicken was at 52-54F in completely enclosed container...TCS* foods shall be cooled using rapid cooling equipment, separating food into smaller portions, using shallow containers with 2-4 inch food depth, and/or loosely covering of completely uncovering foods is there's no over head contamination...CDI by rapidly cooling down chickens in blast chiller.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled dunnage racks, some solid metal shelves, and areas under refrigerated drawers, undersides/backsides of equipment door handles. Old stickers and sticky residues were on exteriors of some clean food containers...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers from food containers.
0.5
55.
6-501.12; Core - Deli ceiling vent grates and light shield were dusty. Ice was on floor in walk-in freezer...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above. Remove ice from freezer floor.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>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
6-301.12; Priority Foundation - No paper towels were available by handsinks in front store women's bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent sinks...CDI by providing paper towels
1.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Before placing foods in sandwich make line top or in open refrigerated display, foods must be 41F or less. Do not overfill sandwich make line containers to ensure foods stay at 41F or less.
1.5
23.
3-501.18; Priority - Feta cheese had date of 12/6-12/13 (held more than 7 days?)...Ready-to-eat (RTE) TCS* foods kept more than 7 days shall be discarded...CDI by discarding feta cheese.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers so they completely air dry before stacking.
0.0
45.
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact sides up, and some clean containers were stored on shelf below food prep table with some food splatters on them...Single service disposable food/beverage containers shall be stored to prevent contamination...Keep disposable containers covered or inverted on clean surfaces, and store them so they cannot be contaminated by splash and food.
0.5
55.
6-501.11; Core - Spray rinse arm by dishwashing machine had very low cold and hot water pressure (may be difficult to rinse off soiled utensils and containers when using it)...Physical facilities shall be maintained in good repair...Increase water pressure at this spray rinse arm.
0.5
General Comments
TCS*: Time-temperature control for safety foods...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
