Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/01/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of food within boars head case and sandwich self-service case were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food items above 41F in sandwich case were pulled and allowed to cool to 41F. All food in boar's head case were pulled and allowed to cool to 41F. Service technician was called to repair cases.
1.5
23.
3-501.18; Priority; Multiple chubs of meat in deli display cases were maintained beyond 7 days. Temperature controlled for safety foods shall be discared within 7 days of preparation. CDI: Food was voluntarily discared by PIC.
1.5
47.
4-501.11; Core; Walk-in freezer had ice accumulations below blowers and around door. Air curtains were torn. Equipment shall be maintained in a state of good repair. Repair walk-in freezer and replace air curtains.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/02/2024
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Observed that sushi rolls were not cooled properly. The employee had them on the cart and about to put them in the customer case cooler. TCS food was above 41F, see chart above. Cool the above TCS food in the walk-in cooler or freezer before putting in the customer cooler. Always check food temperature at the end of cooling process. CDI - by moving sushi rolls to the walk-in freezer to facilitate faster cooling.
0.5
55.
6-501.11; Core; Replace the caulking around the handwashing sink near 3-comp sink (dark residue). Physical facilities shall be maintained in good repair. Replace the caulking, the order was already made by PIC.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/02/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink (close by to display case cooler). Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
1.0
28.
7-201.11; Priority; Priority; Observed two spray bottles of sanitizer stored on the wrapping machine near flour and single-use articles (pizza prep section). Also, observed a spray bottle of sanitizer hanging on the shelf near metal trays (bakery section). Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils and single-service/use articles. CDI - PIC moved chemicals to proper place.
1.0
47.
4-501.11; Core; Observed three light bulbs not working under the hood. Equipment shall be maintained in a state of good repair. Replace not working light bulbs.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/07/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that all TCS foods were above 41F in pizza flip/reach-in cooler, see chart above. Observed that the cooler's door was slightly open what caused higher temperatures in the cooler. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was voluntarily discarded. After around one hour temperature in the cooler lowered to below 40F.
1.5
23.
3-501.17; Priority; Found several pieces of deli meats (turkey) that were date marked 07/28/2023 and 07/31/2023 (past 7 days). TCS food (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date; and should not be stored for more than seven days. CDI - food voluntarily discarded by PIC.
1.5
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
0.0
55.
6-501.12; Core; Floor in the walk-in freezer needs more frequent cleaning (food debris, papers, pieces of old tape etc.) Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/25/2023
Score: 96
#
Comments
Points
10.
5-202.12; Core; Hot water temperature in associates' restroom was below 100F (at 70F). A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that several TCS foods were above 41F (meat display cooler), see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was moved to walk-in to cool down.
3.0
23.
3-501.17; Priority; One container of tuna salad was not date marked after opening (sub reach-in cooler). TCS food (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI - Tuna salad was date marked by food employee (open today in the morning).
0.0
39.
3-305.11; Core; Found several boxes of food on the floor in the main walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move food on the shelving.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/26/2023
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; There was no paper towels at one of the handwashing sinks (paper towels dispenser missing). Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
1.0
10.
5-202.12; Core; Hot water temperature in associates' restroom was below 100F (at 78F). A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that ham packaged yesterday was above 41F (Boars Head case cooler), see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was voluntarily discarded. Next time full credit will be taken.
1.5
28.
7-201.11; Priority; Observed two spray bottles of chemicals stored on the table near clean metal containers (pizza prep section). Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils and single-service/use articles. CDI - PIC moved chemicals to proper place.
0.0
47.
4-501.12; Core; Observed that cutting boards in a sub section 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 cutting boards.
1.0
55.
6-501.12; Core; Floors under the shelves in both walk-in freezers have food debris/paper/tape accumulation. 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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/28/2022
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink (sushi section). Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that several TCS foods were above 41F (meat display cooler), see chart above. Display cooler sliding door were slightly open that might influence higher food temperatures. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was voluntarily discarded above 45F, others were moved to walk-in to cool down.
1.5
33.
3-501.15; Priority Foundation; Observed that used cooling methods were incorrect for the several TCS foods in sub prep line and Boars Head case. Cool the above TCS food in the walk-in cooler before putting in the prep unit or customer cooler. CDI - by moving all the above 41F foods to the walk-in cooler to facilitate faster cooling. PIC was educated about proper cooling methods.
0.5
47.
4-501.12; Core; Observed that cutting boards in a sub and pizza section 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 cutting boards.
1.0
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 09/06/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; One of the handwashing sinks was blocked by a table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved the table.
0.0
15.
3-302.11; Priority; Observed a package of raw beef stored on top of ready-to-eat foods in walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
28.
7-201.11; Priority; Observed a spray bottle of sanitizer on a prep table in pizza section and another bottle hanging next to the slicer. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service/use articles. CDI - PIC moved both bottles.
1.0
47.
4-501.12; Core; Observed that cutting boards in a sub section 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 cutting boards.
0.5
47.
4-501.11; Core; Filer attached to the wall next to handwashing sink is leaking. Equipment shall be maintained in a state of good repair. Repair the leak.
0.0
49.
4-601.11(B) and (C); Core; Vents covers inside the sub reach-in cooler have residue accumulation. Doors and handles on pizza reach-in cooler need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned items.
0.5
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/18/2022
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that several TCS foods were above 41F (display, WIC, Boar's Head case), see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - Food was voluntarily discarded above 45F, others were moved to walk-in to cool down.
3.0
23.
3-501.17; Priority; One container of bologna was present in display case that was past 7 days (05/10/2022). A food shall be discarded if it exceeds 7 days. CDI - Meat was voluntarily discarded. Next time full credit will be taken.
1.5
47.
4-501.12; Core; Observed that cutting boards in a sub section 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 cutting boards.
0.0
47.
4-501.11; Core; Gaskets on reach-in cooler in pizza prep area are torn. 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 the gaskets.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources; No PIC signature due to COVID-19 precautions.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/08/2021
Score: 94
#
Comments
Points
20.
3-501.14; Priority; Sandwiches, mac and cheese, deli meats, etc. in display cases that were prepared prior to today were above 41F. Potentially hazardous foods shall be cooled within 6 hours from 135F to 41F. Foods were voluntarily discarded. CDI.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple cases including circular display case, reach in display case, cheese case, deli meat case, etc. TCS foods shall be maintained at 41F or less. Food was voluntarily discarded above 45F, others were moved to walk-in to cool down. CDI.
1.5
23.
3-501.18; Priority; One container of bologna was present in display case that was past 7 days. A food shall be discarded if it exceeds 7 days. Meat was voluntarily discarded. CDI.
1.5
24.
3-501.19; Priority; Multiple pizzas that were on TPHC were over 1 hours past 4 hour time limit. The food marked to exceed a 4 hour limit shall be discarded. Pizzas were discarded. CDI.
1.5
35.
3-501.13; Priority foundation; Multiple containers of crab sticks were thawing in prep sink at room temperature. TCS foods shall be thawed under refrigeration, as part of the cooking process or submerged in container of water that has running water flowing at 70F or below. Crab sticks were put in refrigerator. CDI.
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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 09/16/2021
Score: 96
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 09/16/2021
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/08/2021
Score: 97
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/17/2020
Score: 98.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/24/2020
Score: 94.5
#
Comments
Points
General Comments
*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: 03/31/2020
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/31/2019
Score: 97.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 09/23/2019
Score: 98
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/29/2019
Score: 96
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/25/2019
Score: 97
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/30/2018
Score: 97
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 09/17/2018
Score: 95.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/28/2018
Score: 95
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/24/2018
Score: 97
#
Comments
Points
General Comments
Inspector contact info: Maria Powell 919-675-5603. 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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/15/2017
Score: 96
#
Comments
Points
General Comments
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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/21/2017
Score: 95
#
Comments
Points
General Comments
Present Kishana Byrd Lic Exp 6/15/18
*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. Follow-Up: 03/03/2017
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/05/2015
Score: 96.5
#
Comments
Points
General Comments
Please note: breaded chicken on sandwich line observed at 50 F during cooling period. Observation made very early in the cooling period and no evidence that cooling procedure would result in not meeting cooling time/temperature requirements. In general, however, do not place foods on prep line cooler until they have fallen in temperature to 45 F or below.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/06/2014
Score: 99.5
#
Comments
Points
General Comments
NOTE: Single use items stored in back hallway with unfinished ceiling and unshielded lights. Keep single use items in this hallway in original cases/sleeves or otherwise wrapped. NOTE REGARDING ONGOING RENOVATION: PIC states that work is done only after food prep areas close and food is put away. Work areas are enclosed in plastic sheeting, but some dust still present on retail shelving (none seen in food prep area). Continue to ensure that work is done only when no food prep is underway and that all exposed foods and clean utensils are protected or put away when work is underway. Each morning, wash, rinse, sanitize any surfaces such as prep tables that cannot be adequately covered or protected.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/19/2014
Score: 99
#
Comments
Points
General Comments
Note: One (of several) packages of chicken on hot bar at 125 degrees F. This does not appear to be a systemic or equipment problem. Please discard or reheat this chicken.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/11/2013
Score: 98.5
#
Comments
Points
General Comments
Recommend storing gloves at handwashing sinks instead of food preparation areas to draw employees to the handwashing sinks for the required handwashing with every glove change.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/25/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
25.
Bi-metallic stem thermometer is reading 31 degrees too cool in the chicken that is being checked.
0.5
38.
Utensil washing sink needs cleaning. Keep sanitizing compartment free of build-up.
Repair utensil washing sink so that it does not leak (or have a glove to catch water).
0.5
40.
Light covers inside of the prepared salads refrigerator directly over the uncovered food need cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/27/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Cheese on sandwich line (50 degrees F); chicken on sandwich line (49 F); tuna salad on prep table (54 degrees F);Jarlsberg, blue cheese in retail case (50-55 F), chicken tenders in retail case (50 F), meat on sandwich in retail case (48-50 F) observed. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Items CDI by discarding or recooling based on time out of approved temperature range. Sandwich line items likely caused by overfilling pans. Items in cheese retail case likely due to equipment failure. Items in sandwich retail case likely due to overfilling of case. Do not overfill cases. Check temperatures regularly to ensure proper food temperatures. Store all PHF under active temperature control. Do not leave items like tuna salad out on prep tables.
2.0
36.
Retail case for cheese observed to be not in good repair - unable to maintain bulk of potentially hazardous foods at 45 degrees F or below. Have case serviced to ensure proper holding temperatures of foods. Do not use this case for storage of potentially hazardous foods until it is repaired. Proper operation to be verified by followup visit on June 3, 2010.
0.5
40.
Interiors of prep table and prep line cabinets, shelf supports in walk in, prep table legs in sushi area, surfaces in sushi area closet, surfaces in shared canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler, sushi area closet not clean. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/11/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Employee in sushi area observed to wash pan in prep sink. Wares shall be washed, rinsed, and sanitized at three compartment sink. Wares shall be washed in first compartment, rinsed in second compartment, sanitized by submersion in properly mixed sanitizer for at least two minutes in third compartment. Do not wash wares in food prep or handwash sinks. Food debris and several dirty wares observed in sanitizer sink while set up for sanitizing. Wares shall be fully washed and rinsed prior to sanitizing. Change out sanitizer when no longer at proper concentration or when visibly soiled.
1.5
16.
Leg of one rotisserie chicken on hot hold unit observed at 129 degrees F. Remainder of this chicken and other items on this unit observed at proper temperatures. CDI by voluntarily discarding.
0.0
17.
Numerous large pieces of cheese and deli meat in deli cooler observed at 48-51 degrees F. Manager able to pinpoint cause to employee error at approximately 1.5 hrs prior to inspection. CDI by rapidly re-cooling in walk in cooler.
2.0
40.
Interiors of prep table and prep line cabinets, Plexiglas shelf liners in sushi closet, exteriors of cooking equipment, shelf supports in walk in, surfaces in shared canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
46.
Close open light shield in sushi area storage closet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Temperature violation on #17 above likely due to employee error. However, strongly recommend that unit be closely monitored to ensure proper operation. Employee cited on #11 above observed to towel dry pan after improper washing. Wares shall be air dried. Do not towel dry wares. Recommend keeping single service items stored in back hall in sleeves or cases as much as possible (no contamination of single service items observed, hall of sound construction).
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/28/2009
Score: 98.5
#
Comments
Points
11.
Small amount of food debris observed on chicken skewer stored as clean. CDI. Continue to work on consistent cleaning of these skewers.
0.0
24.
Cheesesteak beef observed thawing on prep table at room temperature. Foods shall be thawed by proper methods, such as thawing under refrigeration, thawing under cool running water, thawing as a part of the cooking process, or thawing in a microwave if then immediately moved to the cooking process.
0.5
40.
Interiors of prep table and prep line cabinets, plexiglass shelf liners in sushi closet, exteriors of cooking equipment, hood cowl and filters, surfaces in shared canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler, freezer, sushi closet not clean, especially under shelving. Maintain floors, walls, ceilings clean.
0.5
46.
Keep hood lights turned on to provide adequate lighting during hours of food preparation.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . State issued certificate must be present for any non-Servsafe class attendee in order for points to be awarded.
0.0
General Comments
Sushi vendor able to produce parasite destruction letters for fish purchased for sushi use. Keep most recent invoice available for verification during inspection that same vendor is still in use.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/20/2009
Score: 97.5
#
Comments
Points
6.
Sushi staff not present to provide parasite destruction letter. All fish which are to be served without fully cooking (with the exception of several species of tuna and aquacultured fish, such as farm raised salmon) shall be frozen to certain specifications to destroy pests. Have documentation, in the form of food packaging, invoices, or letter from seafood supplier, demonstrating that this has been done for these foods.
0.0
10.
Case of chicken observed stored on floor in walk in cooler. Food shall be protected from contamination - do not store food on the floor.
1.5
39.
Unapproved crock pot observed in use in sandwich area. All equipment shall be NSF approved (or equivalent). Remove crock pot and replace with approved equipment.
0.5
40.
Interiors of prep table and prep line cabinets, plexiglass shelf liners in sushi closet, exteriors of cooking equipment, surfaces in shared canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . State issued certificate must be present for any non-Servsafe class attendee in order for points to be awarded.
0.0
General Comments
Significant improvement observed in cleanliness of rotisserie skewers. Thank you for your continued efforts in this area. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/06/2009
Score: 97.5
#
Comments
Points
11.
Burned on food debris observed on rotisserie skewers stored as clean. Ensure that all wares are fully washed, rinsed, and sanitized prior to storage.
1.5
17.
Sushi area observed to have current pH logs for sushi rice and pH meter, and to be able to properly calibrate and use pH meter. pH meter malfunctioned on first attempt to check rice pH. However, malfunction recognized by staff and corrected by battery replacement.
0.0
23.
Fried chicken cooling in walk in cooler observed to have cooled within approved timeframe, as verified by timestamps placed by establishment. Continue this good practice. Recommend, however, that foods being cooled remain completely uncovered during cooling process - do not cover rack with disposable rack cover until all foods have reached proper temperature.
0.0
36.
Plexiglas shelving liners in walk in observed to be cracked and no longer easily cleanable. Maintain non-food contact surfaces in good repair.
0.5
39.
One dry goods bin used for rice in sushi area not approved - not easily cleanable - replace with approved bin. All other wares observed to be approved.
0.0
40.
Speed racks, interiors of cabinets under prep tables, dry goods bin in sushi area, sink in closet near sushi area, sink in canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Bonus points can be awarded only for certificate of full time person stationed in this department. Certificate may be original Servsafe certificate with either attached score tab indicating total number of class hours of at least 12, or with letter from instructor on Servsafe letterhead indicating number of class hours of at least 12. Alternately, yellow state approval certificate may be used. Either certificate must be dated within last three years to receive credit.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/01/2008
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Food debris observed on several pans and knives in sushi area stored as clean. Wash, rinse, and sanitize wares prior to storage.
1.5
17.
Very top of stack of salami overfilled in pan observed to be above 45 degrees F. Do not overfill pans. Surrounding items observed to be at proper temperatures.
0.0
28.
Flies present. Work with pest control service to eliminate pests.
1.0
34.
Cutting boards stored on faucet assembly of prep sink against not-clean wall. Pans observed stored on paper towels on metro shelving. Store wares on clean, cleanable surface. Some evidence of improper airdrying observed (one wet pan stacked as clean). Ensure that all wares are fully air dried prior to storage.
0.5
35.
Container of single service cups observed stored on floor in back hall. Single service items stored on not-clean surface in cabinets under prep tables. Store single service items on clean surface. Do not store containers of single service items on the floor. Tasting spoons observed in bowl accessible to consumers in such a way that consumers taking one spoon could contaminate food surfaces of others. Rearrange spoons to prevent contamination or remove from location accessible to public.
0.5
36.
Remove foam cloth on prep table feet in sushi area.
0.0
40.
Interiors of cabinet under soup well, shelving in back hall, shared canwash area observed not clean. Food debris observed in gaps inside deli coolers. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Awarded for certificate of Mr. Perry.
0.0
General Comments
Sushi worker not available to demonstrate pH meter operation - to be checked at time of next inspection. pH meter and logs present.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/27/2008
Score: 94.5
#
Comments
Points
11.
Burnt-on food debris observed on rotisserie chicken skewers stored as clean. *repeat violation* Food debris and residue observed on plastic pans stored as clean in sushi storage closet. Wash, rinse, and sanitize wares after use and protect from contamination. Corrected during inspection.
2.5
17.
Shelving in sushi storage closet, exteriors of cooking equipment, interiors of cabinets below prep lines, surfaces in mop sink area, hood cowling and hood light shields observed to be not clean. Maintain non-food contact surfaces clean.
1.0
24.
Flies observed in kitchen and in mop sink area. Work with pest control professionals to eliminate pests.
2.0
General Comments
Two shaker lids observed to be not in good repair - replace when damaged. Soups observed being reheated on hot well line certified as "ETL electrical cooking equipment" but with no obvious indication of certification for cook and hold. Foods shall only be reheated on equipment rated for such use. If this equipment is to be used for reheating soups, have documentation available on site indicating proper certification for reheating foods. Small stack of cases observed stored on plastic crate in freezer - replace with dunnage rack to facilitate proper floor cleaning. Servsafe bonus points require that original Servsafe or state issued certificate be on site for manager associated with department under inspection.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/11/2008
Score: 94
#
Comments
Points
2.
RICE IN PLASTIC TUB LABELED `SUSHI RICE` OBSERVED AT 71 DEGREES IN SUSHI AREA. NO pH LOGS ARE AVAILABLE AND NO SUSHI CONTRACTOR STAFF IS ON-SITE TO VERIFY ACIDIFICATION PROCEDURES AND pH METER OPERATION. ENSURE THAT pH LOGS FOR SUSHI RICE ARE ON-SITE AND AVAILABLE AT ALL TIMES FOR VERIFICATION OF SUSHI ACIDIFICATION PROCEDURES. FAILURE TO PROVIDE LOGS AND APPROVAL LETTER AT TIME OF INSPECTION CAN RESULT IN UP TO FIVE POINT DEMERIT AND EMBARGO OF FOOD. (COS)
2.5
11.
FOOD DEBRIS OBSERVED ON ROTISSERIE CHICKEN SKEWERS STORED AS CLEAN ON SPEED RACK AND ON PLASTIC PANS STORED AS CLEAN IN SUSHI AREA. ENSURE THAT ALL WARES ARE FULLY WASHED, RINSED, AND SANITIZED PRIOR TO STORAGE. (COS) ONE SPRAY BOTTLE OBSERVED TO HAVE <100 PPM QUAT SANITIZER. MAINTAIN QUAT SANITIZER IN SPRAY BOTTLES WITHIN APPROVED RANGE OF 200-400 PPM. (COS)
2.5
17.
INTERIORS OF CABINETS, RAILS OF SLIDING CABINET DOORS, SURFACES IN CANWASH/MOP SINK AREA OBSERVED TO BE NOT CLEAN. MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN.
1.0
General Comments
CASES OF PORK OBSERVED STORED ON TOP OF CASES OF CHICKEN ON DUNNAGE RACK - NO VIOLATION OBSERVED AT TIME OF INSPECTION - RECOMMEND THAT PORK AND CHICKEN BE PLACED IN SEPARATE STACKS TO PREVENT FUTURE VIOLATIONS. SERVSAFE CREDIT RENQUIRES PROOF OF CLASS ATTENDANCE KEPT ON FILE. CLASSES OTHER THAN SERVSAFE REQUIRE STATE ISSUED CERTIFICATE OF APPROVAL.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/12/2007
Score: 96.5
#
Comments
Points
17.
OBSERVED FOOD DEBRIS AND RESIDUE IN PREP TABLE CABINETS AND EXTERIOR OF BREAD BINS. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
31.
CLEANER OBSERVED STORED IMMEDIATELY ADJACENT TO SINGLE USE DELI WRAPS. TOXIC ITEMS SHALL BE STORED SO AS TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS. MANAGER CORRECTED ON SITE BY RELOCATING CLEANERS.
2.5
General Comments
SUSHI RICE pH OBSERVED TO BE BELOW 4.6. INITIAL pH READING INDICATED MALFUNCTION OR EMPLOYEE ERROR. 2ND DEMONSTRATION OF PH METER USE INDICATED CORRECT pH. ENSURE THAT EMPLOYEES ARE FULLY TRAINED ON pH METER USAGE AND THAT METER IS MAINTAINED IN PROPERLY WORKING ORDER. SERVSAFE CREDIT REQUIRES PROOF OF CLASS ATTENDANCE KEPT ON FILE. CLASSES OTHER THAN SERVSAFE REQUIRE STATE ISSUED CERTIFICATE OF APPROVAL.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/11/2006
Score: 95
#
Comments
Points
13.
Discard, replace or resurface cutting boards on sandwich prep line refrigeration. Cutting boards starting to develop deep grooves and becoming stained.
1.5
15.
Clean utensils/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean utensil bins, shelving and storage areas. Thoroughly clean pans where clean utensils are stored.
1.5
16.
Single service articles shall be stored in or on clean area and in a manner to prevent contamination. Clean utensil shelving under cabinet/counter areas--> Do not spray floor down at end of night. Store single service articles inverted down. Store sheet pan liner in or on sheet pan on top of oven.
1.0
17.
Wipe/clean shelving throughout. Wipe/clean transfer carts. Detail clean inside of oven. Clean faucet fixtures on 3 compartment sink. Clean tracks to speed racks. Clean base of air brush/paint machine. Detail clean bread slicer and counter under bread slicer. Wipe/clean base of display case. Clean handles on sushi prep line refrigeration unit. Clean handles and edge of door to walk-in freezer.
1.0
General Comments
Do not store/hang sanitizer bottle on trash can. Dish detergent stored near spill sink at sushi bar area. Are we washing dishes/utensil at spill sink? Wash,rinse, sanitize utensils at/in 3 compartment sink.(No Violation Seen!) Clean floors,walls and ceiling throughout where needed; if needed. Repalce blown light bulb in bakery area.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/25/2006
Score: 97
#
Comments
Points
15.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil storage area, shelving and containers. Clean sheet pan on speed racks which utensil are stored.
1.5
17.
Wipe/clean shelving throughout establishment. Detail clean oven. Clean hood grates. Clean bread slicer. Wipe/clean base of display case and tracks to door on display case. Clean edge of door/gasket to proofer. Clean area on slicer under control/power knob.
1.0
32.
Organize/clean storage areas/spaces. Remove slicer not being used from premises or clean and cover with plastic bag and do not use for storage.
0.5
General Comments
Replace blown light bulb under hood system and walk-in cooler.
