4-501.114; Priority; When tested, the concentration of the quat sanitizing liquid at the 3-compartment sink was less than 200ppm. A chemical sanitizer used in a sanitizing solution shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of at least 200ppm not to exceed 400ppm. CDI - Sanitizing solution drained and refilled at proper concentrations.
1.5
33.
3-501.15; Core; Observed a container of cooked brown rice cooling in a tightly sealed container inside the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered if protected from overhead contamination. CDI - Container lid lifted to assist with cooling.
0.0
39.
3-305.11; Core; Observed a rack of bread uncovered, allowing for top levels to be exposed to environmental contamination. Food shall be protected from contamination by storing the food: where it is not exposed to splash, dust, or other contamination. CDI - Plastic covering was added to rack of bread.
1.0
47.
4-501.11; Core; A couple heating pads on the wrapping machines had torn coverings. Equipment shall be maintained in a state of good repair and condition. Replace heating pad coverings.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed improvements in cleaning. Observed a buildup of black residue inside sushi prep sink and soiled cutting board in pizza bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed rice, shrimp, tempura shrimp, gouda, fromager, pepper jack ect... holding above 41F.Observed ambient air 52F inside sushi reach in. TCS foods shall be held at 41F or below. All TCS foods moved to a different cooler. EHS will return to verify unit temperatures.
1.5
23.
3-501.18; Priority; Observed open container of tuna salad 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
38.
6-501.111; Priority Foundation; Observed ants surrounding 3 comp sink hose. 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. If issue persists, Call pest control
1.0
39.
3-305.11; Core; Observed roller rack of bread uncovered in bakery area. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
4-501.114; Priority; Observed quat sanitizer 0PPM at 3 comp sink. Observed quat sanitizer residual less than 0PPM a inside spray bottle and empty bag under 3 comp sink. Quat sanitizer shall register 200-400PPM Manager replaced bag during inspection
0.0
16.
4-601.11 (A); Priority Foundation;;Observed a buildup of residue at chicken spray nozzle hanging above prep sink. Observed a buildup of dried debris on spoons in bakery area. Observed soiled bowls at sushi 3 comp sink and soiled bread pans at 3 comp sink next to walk in freezer "stored as clean" on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
3.0
18.
3-401.11; Priority; Observed deluxe pizza removed from the oven temping 142F. Raw animal foods such as eggs, meat, fish, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the foods to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(155oF) or above for 15 seconds for comminuted meats, fish, and game animals.
165F. Item reheated. Use thermometer to verify final cook temperatures.
0.0
28.
7-201.11; Priority; Observed several sanitizer spray bottles on counters next to food,clam shells, single use gloves ect...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- all items placed in designated area.;
1.0
33.
3-501.15; Priority Foundation;Observed Hawaiian tuna poke bowl and teriyaki bowls prepared today cooling inside tightly covered containers. 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.
0.0
38.
6-501.111;Observed several flies active in kitchen and backroom.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.EHS will return in 7 days.
1.0
55.
6-501.12; Core; Observed soiled mop sink basins in backroom with several flies present. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation;Observed dried food debris inside chicken prep sink and the spray nozzle hanging above prep sink. Observed a buildup of dried debris inside icing tips in bakery area. Observed soiled cutting board stored as clean on drying rack.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed ambient air 54F inside reach in cooler in sushi prep area. Observed grilled chicken, salmon, brown rice and cooked shrimp held above 41F. TCS foods shall be held at 41F or below. Manager called maintenance for unit repair. EHS will return to verify unit temperatures.
1.5
23.
3-501.18; Priority; Observed deli ham opened 2/14/23 and blackened turkey opened on 2/23/23. 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 discarded.
0.0
28.
7-201.11; Priority; Observed sanitizer spray bottles stored next to single use food container, on top of oil, next to clean utensils. Observed glass cleaner next to/above clean pizza pans. 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- all items placed in designated area.
1.0
39.
3-305.11; Core; Observed boxes of food stored on the floor of the walk in freezer. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
55.
6-501.11; Core; Observed door hinge broken on reach in cooler next to fryers. Physical facilities shall be maintained in good repair. Repair unit.
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 Follow-Up: 03/16/2023
4-601.11 (A); Priority Foundation;Priority Foundation; Observed a buildup inside nozzle hanging above chicken prep sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- item washed.
1.5
16.
4-501.114; Priority; Observed quat sanitizer residual less than 150PPM at 3 comp sink. . Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
0.0
23.
3-501.17; Priority Foundation; Observed open packages on sausage and steak held overnight 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.
0.0
28.
7-201.11; Priority; Observed a few sanitizer spray bottles stored on prep tables next to food utensils. 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- all items placed in designated area.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of food debris on rolling cart in the bakery. Observed soiled spray nozzle hanging above 3 comp sink. Observed dusty equipment inside sliding doors in pizza area. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.16; Core; Observed mop heads stored in basin of mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, or supplies- item moved to drying position.
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 Follow-Up: 12/01/2022
4-601.11 (A); Priority Foundation; Observed a buildup inside nozzle hanging above chicken prep sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- item washed.
0.0
24.
3-501.19; Priority Foundation; Observed sushi rice prepared at 10am held at room temp at 3pm. This item is time stamped for 6 hours. Observed cooked items prepared between 10a and 11a holding on self service sushi bar at 3 pm. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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. Item shall be held for 4 hours at room temperature.
1.5
28.
7-201.11; Priority; Observed spray bottle of sanitizer on prep table. 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- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed recently sliced roast beef and turkey cooling inside cold top unit tightly covered. 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.
Item placed in walk in for rapid cooling.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup inside spray nozzles above 3 comp sinks. Observed some food debris underneath the deli display cooler on the shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area
0.5
55.
6-201.11; Core;Observed cracked/ uneven walk in freezer floors damaged. loor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair floors
0.0
55.
6-501.12; Core; Observed heavy soil inside mop sink and trash covering the drain. Floor in the walk-in freezer needs cleaning, especially under the shelves. Observed a buildup on floor corners and under equipment in kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.;
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
3-501.16 (A)(2) and (B); Priority; Observed TCS foods that were above 41F (customer grab case), see chart above. Time Temperature Control for Safety Food shall be cold held at 41F or below. CDI - PIC discarded food that was out of temperature (above 41F).
1.5
47.
4-501.11; Core; The metal corner of sushi and display reach-in cooler is damaged. Equipment shall be maintained in a good repair. Repair the above mentioned equipment.
0.5
47.
4-501.12; Core; Observed that cutting boards have deep cuts. 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. Replace/resurface the cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Observed some food debris underneath the deli display cooler on the shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area.
0.0
55.
6-501.12; Core; Floor in the walk-in freezer needs cleaning, especially under the shelves. Floor behind the deep fryers has food debris/grease buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods that were above 41F (sub prep line and customer grab cases), see chart above. Time Temperature Control for Safety Food shall be cold held at 41F or below. CDI - PIC discarded food that was out of temperature (above 41F). Please do not overstack foods in sub containers.
1.5
47.
4-501.11; Core; Observed that cabinet's door in sushi section needs to be aligned. The metal corner of sushi reach-in cooler is damaged. Cracked plastic frame on glass display cooler needs to be replaced. Equipment shall be maintained in a good repair. Repair the above mentioned equipment.
0.5
47.
4-501.12; Core; Observed that cutting boards have deep cuts (sushi and sub sections). 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. Replace/resurface the cutting boards.
0.0
54.
5-501.15; Core; Observed small amount of trash on the ground between the building's wall and compactor. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around the compactor. Clean the ground.
0.0
55.
6-501.12; Core; Floor in the walk-in freezer needs cleaning, especially under the shelves. Floor behind the oven has white residue accumulation. Vents in the walk-in cooler are dusty. Physical facilities shall be cleaned as often as necessary to
keep them clean. Clean the floors and vents.
0.5
55.
6-501.11; Core; Metal frame is missing from the wall next to the door to walk-in freezer. Physical facilities shall be maintained in good repair. Install the frame.
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
*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.
*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. Good implementation of TPHC. Thanks!
*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, 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. Store is in the middle of a remodel.
*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.
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.
Be sure to have proper hand washing discussions with employees on a regular basis. Be sure to discuss proper glove changing with employees. Need to determine if Pimento Cheese is able to be date marked greater than 7 days.
Observed employee wash hands, then wipe off the sink with paper towel. Once hands have been washed, do not wipe down handsink and proceed to put on gloves or do any food prep or handling; hand washing should be repeated after wiping down the sink. Issue was addressed with employee and manager.
0.0
11.
Observed employee bring dirty pans over to sink with vinyl oven mits on, vinyl oven mits are used to directly contact hot foods, mits contacted dirty water as employee placed them in the sink, but employee kept mits on and was walking back to prep area. Employee was stopped and directed to clean and sanitize mits by EHS, employee stated that she didn`t realize the gloves came into contact with the water. Suggest allowing pans to sit long enough to be cool the touch so that oven mits do not have to be used to carry pan to sink and/or having extra mits that can be used if they get dirty.
0.0
36.
Replace torn gaskets on walk-in freezer. White tape on pipe going to ceiling cooling unit in walk-in cooler is loose and has gaps in wrapping, suggest re-wrapping so that tape is smooth and there are no gaps. Heavy grease build up on cloth oven mits on top of oven, need to thoroughly clean or replace. Black metal rack above sandwich prep line has peeling paint and some rust, repair or replace. There are several screw holes in the top of the sandwich make line, underneath the cutting boards, these holes are not easily cleanable and need to be sealed so that food and debris do not build up in holes, suggest a flat head screw. Resecure loose metal above kickplate at the far left end of the sandwich make line. There is a piece of metal that extends down to the floor on the left end of the sandwich make line cabinet, this metal is now bent and holding debris, trim off metal. Wire racks in oven have heavy carbon build up, carbon build up is not easily cleanable, clean racks and inside of oven. On 3 compartment sink, in some corners and along sides of basins, the welding is busted, need to have this repaired by a professional that can repair sink to NSF or equivalent standards or replace the sink. Replace damaged seal on sprayer arm at food prep sink.
0.5
40.
Clean inside bottoms of fryers. Clean tops, backs, and sides of all cooking equipment, especially the fryers and oven. Clean insides of deli cases, especially between the black bottom and where the cold air comes out into the cooler, there is debris. Clean between cases, there is debris and mold build up. Clean under lip on counter on sandwich make line. Wire rack at fryer has heavy grease build up, looks like more than days use, need to clean rack more thoroughly or replace rack.
0.5
42.
Rinse sprayer arm at 3 compartment sink is hanging below the flood rim of the sink, need to have sprayer arm repaired so that it does not hang below the flood rim of the sink, this poses a cross-connection/back siphonage potential risk.
0.0
43.
Handsink faucets in restrooms are loose. Need to properly secure faucets.
0.0
44.
Need additional cleaning around trash compactor, there are old carts that are being discarded in this area and there is leaf litter built up under carts, clean this area.
0.0
45.
At the floor along the bottoms of the deli cases the caulking is rough and could become an issue to clean, suggest recaulking this area, make sure that caulking is smooth. Clean floor in walk-in freezer.
0.5
46.
Clean hood, it has grease build up. In walk-in cooler above door, there is a light that is not operating, shield is damaged, light is not required to meet lighting requirements and may be removed.
0.5
49.
No documentation of approved training - no credit awarded.
On sandwich line, turkey and roast beef were holding at 47-50F. All cold potentially hazardous foods must be maintained at 45F or less. Employee stated that meats had just been sliced, but containers were too full to be able to properly cool down or maintain temperature. Make sure that foods are thoroughly chilled (45F or less) prior to putting them on the sandwich line. Meats were pulled and put into cooler to re-cool quickly.
0.0
34.
Containers on cart are being stored between the sushi prep sink and the handsink. There is potential for contamination of clean items. Move containers to that a minimum of 18 inches of separation is provided from the sinks.
0.0
36.
Replace torn gaskets on walk-in freezer. Resurface or replace cutting boards on prep table by chicken sink, on sandwich line, and at sushi area, boards have deep cuts and are rough. Caulking on fronts of sushi cooler doors is peeling, repair. Small wire cart used for container storage is missing a wheel, replace.
0.5
40.
Clean shelves and shelf liners in walk-in cooler. Clean bottom shelves of prep tables and cabinets throughout deli.
0.5
45.
Clean walls behind cooking equipment and 3 compartment sink. At the floor along the bottoms of the deli cases the caulking is peeling and moldy, remove old caulk, clean, and recaulk this area, make sure that caulking is smooth. Clean floor in freezer.
0.5
46.
Clean light shields in walk-in cooler, there is water and debris inside sheilds; shield to the right of the door is cracked, replace. Also in walk-in cooler, there is a light and shield that is not operating, shield appears to be dirty or damaged, light is not required to meet lighting requirements and may be removed.
0.5
47.
Found some tables and other items stored on the floor at the end of the sushi area, remove storage from floor.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
**In cheese display case, customer self-serve olives and other items are in domed containers with lids that are not self-closing or protected by a sneeze guard. If lid on container is left open, food is no longer protected from contamination. Need to provide cover with self-closing lid or sneeze guards, foods could also be moved to employee served deli cases** Another issue in this area is that at the start of the inspection, olives with garlic in oil and vegetable salad (with vegetables that appear to be heat treated) were at 47-48F, by end of inspection, foods were down to 45F but there is a history of cold holding issues with this display case-refer to remarks section of inspection report on 3/30/10 for notation of past issue. All cold potentially hazardous foods must be maintained at 45F or less, heat treated vegetables and garlic in oil, as well as any meat and/or cheese stuffed olives or peppers are considered potentially hazardous. If foods are not potentially hazardous, documentation must be provided by responsible party to EHS for verification. If documentation of foods being non-potentially hazardous is not or cannot be provided and temperature violation issues persist, points will be deducted.
Metal grate used between fryers to allow chicken to drain has food debris and grease built up that looked like more than days use. This grate should be cleaned at least daily, if not multiple times per day. Grate was cleaned during inspection.
0.0
17.
In cheese display case, found stuffed peppers, vegetable salad, and olives holding at 53-57F. All cold potentially hazardous foods must be maintained at 45F or less. Items had been in case since Sunday, it could not be determined how long they had been out of temperature. Items were voluntarily discarded.
0.0
35.
Plastic single use deli bags are taped to cases over the electrical plugs to keep food and other debris out of the sockets and to keep plugs clean. This is acceptable, but the bags have become dirty and torn, replace the bags regularly to that they remain clean and in good condition.
0.0
36.
Tape used to hold labels on shelf in walk-in cooler are peeling, remove old tape. Gasket on walk-in freezer door is torn, replace gasket. The label on the front of the rotisserie is peeling and debris is building up, remove peeling parts of the label and clean the panel. On prep sink next to chicken prep, the caulking is peeling and becoming stained, suggest removing heavy caulk and recaulking this area, making sure that caulk is smooth and clean, also remove excess caulk that is peeling.
0.5
40.
Clean inside deli case coolers, areas behind door frames and small crevices have some food debris build up. In the bottom of the deli salads case there is standing water, unit may need to be serviced. Clean cabinets under cases. Clean under the green "bamboo" mats in the sushi cooler. Clean tops and sides of cooking equipment, especially the tops, backs, and lower insides of fryers. The cutting board near the chicken prep sink has some staining, board is not used for food cutting, but still needs to be kept clean.
1.0
43.
Handsink faucet in ladies` restroom has some mineral build up and corrosion, clean/repair or replace faucet.
0.0
44.
Trash compactor area has some leaf litter and trash built up against the wall behind the compactor, clean this area.
0.0
45.
Clean walls behind cooking equipment and 3 compartment sink. At the floor along the bottoms of the deli cases the caulking is peeling and moldy, remove old caulk, clean, and recaulk this area. Clean ceilings around air vents in deli area.
0.5
46.
Replace blown bulb in hood. Clean vents in restrooms.
0.5
47.
Found some tables and other items stored on the floor at the end of the sushi area, remove storage from floor.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
In cheese display case, packaged cheeses that are regulated by the Department of Agriculture were not being maintained at 45F or below. Cooler did not appear to be properly maintaining temperatures. Suggested to store manager to pull majority of stock in this cooler and re-cool it and rotate out with fresh stock. Also suggested to have cooler serviced or repaired. Temperatures should be monitored in this case, if temperatures are not consistently maintained at 45F or below, unit should not be used until it is properly functioning.
4 whole cooked chickens in floor hot hold unit were holding at 120F. All hot foods must be maitained at 135F or greater. Be sure to keep chickens close to heating area so that their temperature can be maintained. Chickens had only been out of temperature for a few minutes and were pulled and cooled to be sold as cold product.
2.0
36.
Repair or replace damaged door on sushi cooler. Replace peeling rice paddle in sushi area. Remove worn out signs on cabinet doors and replace with new, remove sticker residue also. Some cutting boards with deep cuts, resurface or replace cutting boards.
0.5
40.
Stainless steel storage cabinets throughout deli and sushi area need some additional cleaning on doors and inside cabinets. Clean between cases. Clean case doors. Clean inside of deli pre-made food case. Clean sides of equipment (fryers, oven, etc) Clean shelves in walk-in cooler.
0.5
46.
Vent hood has grease build-up and needs to be cleaned. Clean vents in restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Need more separation between raw chicken and raw pork in walk-in cooler. Also be careful not to store the raw rotisierre chickens on skewers too close to ready to eat foods. Foods were moved. CDI
0.0
17.
One pan of cheeses on sandwich make line was holding at 43-50F. Cheese was overstacked in pan. Cheese is a potentially hazardous food and must be maintained at 45F or less. Cheese was removed from make line and put in walk-in cooler to cool quickly. CDI
0.0
40.
Stainless steel storage cabinets throughout deli and sushi area need some additional cleaning on doors and inside cabinets.
0.5
46.
Vent hood has grease build-up and needs to be cleaned. Clean vents in restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Light covers inside display case have food debris on them throughout case. Outside display case infront of sandwitch bar needs cleaning. Cleaning is need inside. Clean inside cabinets near fyers. Clean sides of fryer.
0.5
45.
Floor in walk-in refrigerator need additional cleaning. Chicken thawing is creating water puddle under shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All open deli meats must have a label and date on them, also if open meats and cheese must be divided by a divider.
1.5
17.
All foods that require a cold holding temperature must maintain a 45F or below temperature. (cheese and deli meats stacked to high were removed and placed in cooler).
2.0
40.
display case need additional cleaning in some area along inside of caibnets in sushi area.
0.0
46.
replace burned out light bulbs and clean filters over chicken oven.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Metal stem food insertion thermometer was stored in cup of water (In-use utensils such as thermometers can not be stored in water , unless the water is maintained at 135F or higher. Recommendation is to clean/sanitize thermometer after use and stored on clean dry surface. Or after use, clean thermometer, store in sanitizer, air dry prior to inserting into food).
1.5
17.
Need to remove build-up of dust from upper vent grills on open front floor display refrigerators. Need to clean the caulk seals where utensil wash sink joins splash shield and back wall.
1.0
General Comments
Do not allow employees to store their personal food containers in the deli area (if these containers/food packages are in deli area on next inspection, they will be inspected as deli utensils). 2 point addition for ServSafe.
Cooked chicken 132F, cooked pork ribs 115F, needed to be 140F or above. Cooked chicken was removed from refrigerator and allowed to warm to 50F on prep table.
2.5
11.
Food oils/debris/adhesive labels were left on surfaces of food contact containers/utensils, after wash and sanitize steps.
2.5
28.
Remove dust buid-up fron ceiling surrounding vent in deli prep area.
0.5
29.
Increase lighting to at least 50 foot candles over all utensil wash , food prep , cooking surfaces.
Cooked Sushi rice held at 100F in bulk container, needed to be or=140F.Sliced sandwich meats held on prep table at 60F, needed to be stored in refrigerator untill ready for prep activity.
2.5
15.
2 metal stem thermometers were stored in contaminated (with food oils and water at ambient temperature) container. Need to store thermometers on clean/dry surface or in clean/dry container. Properly clean the thermometers prior to storage to prevent contaminating storage container.
1.5
21.
2 handwash sinks did not have hand drying towells in dispensors.
1.0
General Comments
Need to replace 2 missing doors on storage cabinets below deli cases.
