3-302.11; Priority; Observed a box of raw, unpasteurized eggs stored above a container of ready-to-eat sauce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from raw and cooked ready-to-eat foods by arranging each type of food in equipment so that cross contamination is prevented. CDI - Raw eggs relocated to a different location.
3.0
24.
3-501.19; Priority; Dumplings under time control had been placed out for an hour, then returned to the prep cooler. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI - Educated PIC on proper use of time control, foods set out under time control may not be cooled and re-used. Dumplings voluntarily discarded.
1.5
47.
4-501.11; Core; Observed rips on the door gaskets of the refrigerator and the freezer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gaskets before the next inspection.
0.0
49.
4-602.13; Core; Observed some brown grease buildup on the hood vents above the griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean hood vents.
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.
3-302.11; Priority; Observed a carton of unpasteurized, raw eggs stored above packaged of ready-to-eat dumplings and a tray of raw beef stored above a container of raw vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from raw and cooked ready-to-eat foods by arranging each type of food in equipment so that cross contamination is prevented. CDI - Foods rearranged in walk-in cooler to prevent cross contamination.
3.0
16.
4-702.11; Priority; Observed an employee using soap and water to clean and rinse utensils and a cutting board without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Items were added to sanitizer compartment of 3-comp sink to sanitize in the chlorine sanitizing liquid. Ensure all staff are educated on proper sanitizing methods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few items in the prep cooler and some prepared salads were holding a couple degrees above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Items moved to walk-in cooler for rapid cooling. Improvement from previous inspection.
1.5
28.
7-102.11; Priority Foundation; A few chemical spray bottles did not have labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels added to spray bottles. Replace worn labels as needed.
0.0
56.
6-501.14; Core; Observed buildup of dust on ceiling vents and fan in the kitchen area. Intake and exhaust air ducts shall be cleaned, and filters changed so they are not a source of contamination by dust, dirt, or other materials. Clean ceiling vents before the next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; Observed raw chicken stored above raw, in-shell eggs and raw beef stored above prepped vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods from cooked and raw ready-to-eat foods as well as from each other during storage, preparation, holding and display by arranging each type of food in equipment so that cross contamination of one type of food with another is prevented. CDI - Raw meats rearranged to prevent cross contamination.
1.5
15.
3-304.15 (A); Priority; Observed a food employee rinsing dirty gloves before working with sushi prep. If used, single-use gloves shall be discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Spoke to PIC about employee behavior to have it corrected. Recommended doing more education with employees about safe food handling.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC stated that out-of-temperature foods due to door being left open while receiving food delivery, door was closed and air temperature decreasing. Recommended to not leave door to walk-in open for extended periods of time.
1.5
24.
3-501.19; Priority Foundation; Dumplings held under time control beside the fryer did not have a time label indicating when they were removed from the freezer. If time without temperature control is used as the public health control up to maximum of 4 hours: The time that is 4 hours past the point in time when the food is removed from cold holding temperature control. CDI - Correct time label was added to the dumplings.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; Observed raw chicken stored above raw in-shell eggs in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods from each other during storage, preparation, holding and display by arranging each type of food in equipment so that cross contamination of one type of food with another is prevented. CDI - Eggs moved to be stored above the raw chicken.
1.5
16.
4-702.11; Priority; Observed an employee cleaning a few spatulas after cooking, but not sanitizing them. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Spatulas moved to 3-compartment sink for cleaning and sanitizing.
0.0
24.
3-501.19; Priority Foundation; Dumplings and spring rolls under time control did not have time labels. If time without temperature control is used as the public health control up to maximum of 4 hours: The time that is 4 hours past the point in time when the food is removed from cold holding temperature control. CDI - Correct time label added.
1.5
49.
4-601.11(B) and (C); Core; Observed soil buildup on the exterior of the freezer and on some of the green shelves of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas to remove all buildup.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-602.11; Core; A soda nozzle on the soda machine had black residue on the interior surfaces. Surfaces in equipment such as beverage and syrup dispensing lines/tubes shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean this soda dispenser.
0.0
33.
3-501.15; Priority Foundation; Recently prepared raw chicken and beef were stored in deep containers and covered while cooling in the walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the types of food being cooled: Placing food in shallow pans; separating the food into smaller or thinner portions; using containers that facilitate heat transfer; and other effective methods. CDI - Lids moved to allow for heat transfer and spoke to PIC about better cooling methods.
0.5
49.
4-601.11(B) and (C); Core; Observed soil buildup on the shelving of the walk-in cooler, the interiors of the freezers, and the exterior of the freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; A container of raw chicken was stored above a container of sliced vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat foods and raw ready-to-eat food such as fruits and vegetables. CDI - Foods were moved in the walk-in cooler to prevent cross-contamination.
1.5
24.
3-501.19; Priority Foundation; Dumplings and spring rolls under time holding did not have a time label to show discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Correct time labels were added to containers.
0.0
49.
4-601.11(B) and (C); Core; Soil buildup observed on the interior and exterior of the freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the freezer.
1.0
55.
6-501.12; Core; Observed some residue on the walls throughout the establishment kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean kitchen walls more frequently.
0.5
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Raw chicken and prepared house salads were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into walk-in cooler to get to proper temperatures.
1.5
33.
3-501.15; Priority Foundation; Observed recently prepared raw chicken stored in deep containers in large portions, and prepped salads in tightly-sealed containers, which does not allow for adequate cooling. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller or thinner portions; using containers that facilitate heat transfer; or other effective methods. CDI - Separated into smaller portions and placed foods into walk-in cooler.
0.0
37.
3-302.12; Core; Working containers of cooking oils and water did not have labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label working containers of oil and water.
0.0
48.
4-302.14; Priority Foundation; Chlorine sanitizer test strips in the establishment were expired and may not be effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Order new test strips, follow up by 8/11/2022.
0.5
49.
4-601.11(B) and (C); Core; Soil and residue buildup observed on the walk-in cooler shelving and observed food debris on the bottom of the freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and othe debris. Clean these pieces of equipment.
1.0
55.
6-501.12; Core; Observed minor residue buildup at the walls around the handwashing sink, ceiling tiles, and ceiling vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas.
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: 08/11/2022
3-304.15 (A); Priority; Observed a food employee washing soiled gloves instead of discarding them. If used, single-use gloves shall be discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Corrected food employee behavior, gloves were discarded and hands were washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Recently prepared raw chicken and salads not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to walk-in cooler for cooling.
0.0
35.
3-501.13 ; Core; Observed raw tuna thawing while inside reduced oxygen packaging (ROP). ROP fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration. Remove tuna from packaging.
0.5
39.
3-305.14; Core; Observed cut vegetables being cleaned in a container inside one basin of the 3-compartment sink. During preparation, unpackaged food shall be protected from environmental sources of contamination. CDI - Corrected behavior, do not prepare foods at the 3-compartment sink.
1.0
42.
3-302.15; Core; Observed a sliced avocado with a sticker still on surface. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Clean all produce and remove all stickers prior to prep.
0.0
49.
4-601.11(B) and (C); Core; Observed white soil buildup on green shelving inside walk-in cooler. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelving in the walk-in cooler.
1.0
54.
5-501.115; Core; Observed cardboard and garbage on ground outside of shared dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Coordinate with other tenants of building to keep dumpster area clean.
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 raw, in-shell eggs stored above containers of ready-to-eat sauces in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such ad fruits and vegetables and other ready-to-eat food. CDI - Moved raw eggs to a different location.
1.5
24.
3-501.19; Priority Foundation; Package of dumplings next to fryer is under time control instead of temperature control but did not have time label. If time without temperature control is used as the public health control to a maximum of 4 hours: 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. CDI - Time label was added to container of dumplings. Maintain time labels when using TPHC.
1.5
35.
3-501.13 ; Core; Raw tuna thawing in sushi prep cooler while inside reduced oxygen packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to it's thawing under refrigeration; or prior to, or immediately upon completion of, it's thawing procedures specified in the Food Code. CDI - Package of fish was open to complete it's thawing process.
0.0
49.
4-601.11(B) and (C); Core; Observed soil buildup on green shelving in walk-in cooler as well as on the interior bottom shelf and exterior of freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Thoroughly clean green shelving and freezers.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning vomit or diarrheal events. A food establishment shall have written procedures fore employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirements and emailed PIC and owner documents to have ready for the next inspection.
0.0
15.
3-302.11; Priority; Observed raw beef stored above raw vegetables in walk-in cooler. Food shall be protected from cross-contamination by: separating raw animal foods during storage, preparation, holding, and display from other draw ready-to-eat food such as fruits and vegetables. CDI - Moved vegetables to a different location.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some raw meats in refrigerator are not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained 41F or less. CDI - Moved the raw meats into freezer for rapid cooling, after prep put meats in walk-in cooler for proper cooling before placing in refrigerator.
1.5
41.
3-304.14; Core; Sanitizer concentration in sanitizer buckets with wiping cloths was too low. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified by the manufacturer's instructions, 50ppm for a chlorine sanitizer; and laundered daily. Refresh sanitizer buckets with wiping cloths.
0.0
47.
4-202.16; Core; Observed cardboard as part of the shelving in the walk-in cooler and aluminum foil on shelving units around the kitchen. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove aluminum foil and cardboard from shelving.
0.0
49.
4-601.11(B) and (C); Core; Debris buildup seen on green walk-in cooler shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the shelves in the walk-in cooler.
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
Time as a public health control records exist but are not being used at this point in time. No PIC signature due to COVID-19. Authorization inspection observed by Jessica Moore.
*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.
*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. -Led by Stephen Cogdell
*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.
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.
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.
Raw shell eggs stored on shelf higher than beef steaks cut from roasts, but with minimal immediate risk of contamination. If these steaks may be ordered undercooked, relocate eggs. Based on current cooler setup, recommend that eggs be moved to same shelf as (with horizontal separation from) raw shrimp.
0.0
11.
Sanitizer at three compartment sink at less than 50 ppm chlorine. Provide sanitizer at 50-200 ppm chlorine (for sanitizer in use).
1.5
35.
Single use cups not fully protected by plastic sleeves. Keep sleeves fully pulled up on single use cups, or provide dispenser.
0.5
40.
Cooler gaskets, dry storage shelves, shelves under grills not clean. Maintain equipment clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water initially observed at 105 degrees F. Water temp increased to 135 degrees F upon turning off hot and cold lines at canwash area. Train staff to always turn canwash off at hot and cold faucets when not in use. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . One of the posted documents provides detailed information on preparation and storage of sushi rice. Feel free to contact your inspector with any questions.***
Container of tea stored on the floor. Do not store foods/beverages on the floor. Raw shell eggs stored above egg rolls. Do not store raw meats (including shell eggs unless pasteurized) above ready to eat foods.
1.5
34.
Numerous utensils stored very low over three compartment sink wash and rinse compartments. Do not store wares within splash radius of wash and rinse compartments of warewashing sink.
0.5
45.
Floors not clean under cooking equipment. Maintain floors clean.
0.5
47.
Air filters and shelves stored on floor behind reach in freezer. Do not store any items directly on the floor. Store at least 12 inches above the floor to facilitate floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded. Bonus points awarded based on original Servsafe certificate along with faxed class hours letter provided by instructor during inspection. Please note that faxed copy will not be accepted in the future. Have instructor mail an original class hours letter and keep on file in establishment to ensure continued receiving of bonus points. (Please note: all prior bonus points in this establishment awarded on the basis of yellow state-issued certificate, which does not have requirement of additional documentation.)
Employee drinks on shelves also shared with food and single use items. Employee drinks shall be covered, shall be handled to prevent cross contamination, and shall be located to not contaminate foods, utensils, and single use items.
1.5
10.
Unopened bucket of soy sauce stored on the floor. Do not store foods on the floor. CDI.
0.0
19.
Several spray bottles found to be unlabeled. Label all containers of toxic materials. Aerosol can of body spray located on shelf above food items. Store toxic items to not contaminate foods, utensils, or single use items.
1.5
36.
One grill covered with cardboard. Do not cover surfaces with porous materials like cardboard, paper, or fabric. *noted in general comments on last inspection* Faucet at three compartment sink leaks when turned on - repair.
0.5
45.
Floors not clean in walk in cooler and under kitchen equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded. State certificate for food safety course expires two days after this inspection and will not be valid at the time of the next inspection. Have this or another supervisor attend an approved Servsafe or other state-approved class before next inspection in order to continue receiving bonus points.
0.0
General Comments
Good parasite destruction documentation for sushi fish. Person in charge states that sushi rice is being prepared once during early prep and all sushi is prepared immediately. Please note that if sushi rice is held for any length of time, it must be held at proper temperature (145 degrees F or above, and properly cooled to 45 degrees F or below within 6 hours), or it must be acidified and means for checking pH must be present, used for each batch, and logged. Investigated complaint received 10/17/11. Findings noted in Complaint Manager.
Employee drinks on shelves also shared with food and single use items. Employee drinks shall be covered, shall be handled to prevent cross contamination, and shall be located to not contaminate foods, utensils, and single use items.
1.5
10.
Raw shrimp stored over raw beef roasts. Raw meats shall be stored to not contaminate ready to eat foods. Do not store raw meats over vegetables. Arrange foods by cooking temperature so that foods with lower cooking temperatures are at the bottom. Food order from top to bottom is: ready to eat foods (such as vegetables, noodles, and any product which does not contain raw meat), raw beef roasts, raw eggs and seafood for cooking, raw pork, raw ground beef, raw poultry (and anything containing raw poultry).
1.5
17.
Shrimp in walk in cooler at 62 degrees F. Egg rolls in walk in cooler at 61 degrees F. Do not leave foods out with no temperature control. Ensure that thawing foods are moved to refrigeration or cooking process prior to rising above 45 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. Additionally, small quantity of rice for sushi observed sitting out with no refrigeration, but labeled with a discard time. This establishment has no approved TILT procedure for sushi rice. Rice for sushi shall be acidified, and each batch shall be checked by use of a pH meter to ensure that it is at a pH of 4.6 or below. Keep a log of all pH tests to for verification by inspector. Alternatively, it may be controlled for safety by holding at 135 degrees F or above, or 45 degrees F or below. Follow up visit to be performed on 6/30/11 to verify that pH meter and logs for acidification of sushi rice are in place.
2.0
19.
One bleach bottle at chemical storage area observed to have lost label. Ensure that all toxic materials are labeled. If a bottle loses a label, it should be labeled with common name of chemical.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Unused grill covered with cardboard. Do not cover surfaces with porous materials like cardboard, paper, or fabric. Follow-Up: 06/30/2011
Establishment unable to provide parasite destruction information for salmon served raw on sushi rolls. All foods shall be from approved source, and raw fish intended for raw consumption must have documentation from the vendor indicating that it has been frozen to destroy parasites or does not require freezing. Invoice presented, and packaging of salmon on site, does not include indication of parasite destruction step or exemption. Discontinue use of salmon for uncooked sushi until documentation can be provided. Existing salmon stock shall not be served uncooked if documentation cannot be provided. Salmon may still be served cooked. Contact James Smith at 919-868-9246 when documentation has be received from vendor.
2.0
10.
Observed pre-plated beef being stored over vegetables. Raw shell eggs stored over ready to eat foods. Raw shrimp stored over raw beef roasts. Raw meats shall be stored to not contaminate ready to eat foods. Do not store raw meats over vegetables. Arrange foods by cooking temperature so that foods with lower cooking temperatures are at the bottom. Food order from top to bottom is: ready to eat foods (such as vegetables, noodles, and any product which does not contain raw meat), raw beef roasts, raw eggs and seafood for cooking, raw pork, raw ground beef, raw poultry (and anything containing raw poultry).
1.5
11.
Small amount of mold growth on soda head undersides, at joint between white inserts and soda heads - maintain clean. CDI
0.0
17.
Rice for sushi sitting out with no refrigeration (then moved briefly to cooler) observed at 65 degrees F. Voluntarily discarded. Rice for sushi, if to be left out with no refrigeration, shall be acidified and each batch checked to ensure that it is at a pH of 4.6 or lower. Keep a log to be verified by inspector. Alternately, a Time in Lieu of Temperature agreement may be used if already issued. If interested in using TILT agreement from another location, contact inspector with a copy for review prior to putting into use.
2.0
34.
Utensils stored in bin with tools and other items. Store utensils on clean, cleanable surface. Do not store with non-food service items.
0.5
35.
Plastic cups beside register are not properly protected. Leave plastic sleeves on cups, obtain a dispenser for cups, or move cups so that they are protected against possible contamination.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: The following species of Tuna are exempt from parasite destruction labeling requirement - Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnusmaccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern). Tuna on-site is documented to be yellowfin and falls under exemption. Ensure that tuna is identifiable as one of these species by labeling or invoice. One broken thermometer discarded. Several plates of uncovered vegetables sitting out on prep tables. Ensure that plates of vegetables or any other food are kept covered when not in use. Small number of plates uncovered may be acceptable during rush period, but should be moved into covered storage when no longer in constant use. Quat sanitizer (not yet in use) required use of quat sanitizer test strips (preferably strips meeting QT-40 standard). Obtain test strips prior to bringing quat sanitizer into service. Proper concentration for quat sanitizers is typicaly 200-400 ppm Quat.
Keep all foods covered in reach in refrigerators to prevent contamination. Observed pre-plated vegetables uncovered in the reach in cooler. Do not store raw meats over vegetables. Observed pre-plated beef being stored over vegetables.
1.5
23.
Do not tightly cover foods that are cooling. This will not allow heat to escape from the food or the container. Observed noodles, in a large, gray tub that were cooling in the walk in cooler that were tightly wrapped.
1.0
35.
Plastic cups beside register are not properly protected. Leave plastic sleeves on cups, obtain a dispenser for cups, or move cups so that they are protected against possible contamination.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
#18- A pH meter must be obtained so that pH readings can be performed on each batch of sushi rice. Each reading must be recorded in a pH log book.
