5-205.11; Priority Foundation; The handwashing sink in the beverage station had a coffee pot in it. Handwashing sinks shall only be used for handwashing. CDI- Coffee pot was removed.
0.0
43.
3-304.12; Core; The ice cream scoop was stored in stagnant water that does not temp above 74F. Utensils may be stored in stagnant water if the water is maintained at 135F or above and the container is frequently cleaned. CDI - Water was discarded.
0.0
49.
4-601.11(B) and (C); Core; The black fan attached to the wall in the appetizer preparation area as well as the floor fan by the cookline have a buildup of dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary ot prevent a buildup of soil residues. Clean the fans more frequently.
0.5
54.
5-501.115; Core; The drain plug is missing from the garbage dumpster. Dumpsters with drains require a drain plug. Have landlord contact your waste management company for a replacement (notify your landlord by text or email so that you have a record of this.)
0.0
54.
5-501.16; Core; There was not a trashcan in the area near the handwashing sink in the tempura area. Handwashing sinks supplied with papertowels require a trashcan for their disposal. CDI - A trashcan was put at this handwashing sink.
0.5
55.
6-201.11; Core; The baseboard is separating from the wall near the walk-in cooler and prep sinks. Floors, walls and ceilings shall be smooth and easily cleanable. Repair baseboard.
0.0
56.
6-403.11; Core; Employee food was stored above and mixed in with the restaurant's food in the 3 door freezer and walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and drinks.
0.5
56.
6-501.110; Core; An employee's phone and keys were stored with the dishes and sauces in the sushi area. Lockers or other suitable facilities shall be used for the orderly storage of employee belongings. Ensure employee belongings are stored on bottom shelves and separate from the restaurant's food and supplies.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-302.11; Priority; Raw fish, shrimp found stored over several containers of ready to eat sauces. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC rearranged items.
1.5
49.
4-601.11(B) and (C); Core; Bottom of the back reach in freezer found to need a small amount of cleaning. Non-food contact surfaces shall be maintained clean. Improvement noted. Continue working on cleaning.
0.0
General Comments
Recipient Box would not work PIC signed in inspector box
3-501.13 ; Core; A few packages of fish found in reduced oxygen packaging thawed without oxygen introduced. 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 its thawing under refrigeration. CDI: Employee cut holes in the packages.
0.5
41.
3-304.14; Core; Several wet wiping cloths found stored in several areas including on prep surfaces. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths correctly.
0.5
42.
3-302.15; Core; One cut lemon found with the sticker remaining on it. 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. Ensure all fruits and vegetables are washed prior to being used.
0.0
47.
4-501.11; Core; Some shelving units found rusty. Equipment shall be maintained in good repair. Replace shelving units.
0.0
49.
4-601.11(B) and (C); Core; The bottoms of a few coolers/freezers needed cleaning, the outside of the fryer found to have significant build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
3-302.11; Priority; Two containers of raw shrimp found stored over several containers of sauces. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved shrimp to a lower shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The small prep cooler on the right found to be maintaining food at 44F. Sushi display case was not maintaining TCS items at 41F or below. PIC stated that he forgot to turn the cooler on prior to stocking the cooler. TCS items shall be maintained at 41F or below. CDI: TCS items were removed from both coolers. EHS will return on 5/26 to ensure coolers are repaired and maintaining 41F.
3.0
35.
3-501.13 ; Core; A few packages of fish found in reduced oxygen packaging thawed without oxygen introduced. 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 its thawing under refrigeration. Ensure a small cut is made in the package prior to thawing.
0.0
37.
3-302.12; Core; A couple seasonings found without labels at the sushi station. 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. Ensure working containers are labeled.
0.0
49.
4-601.11(B) and (C); Core; The outsides and bottoms of several coolers found soiled. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
56.
6-403.11; Core; One employee drink found stored above food in the salad reach in. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI: PIC moved drink.
6-301.12; Priority Foundation; Hand sink at the sushi area found without paper towels. A hand drying device shall be available at each hand washing sink. CDI: PIC replaced paper towels.
0.0
16.
4-601.11 (A); Priority Foundation; Numerous dishes stored as clean found to have food debris or build up remaining on them. Food contact surfaces shall be maintained clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
16.
4-501.114; Priority; Quat sanitizer in the three compartment sink found to be at a concentration of 0 ppm. Quat sanitizer shall be at least 150 ppm. CDI: PIC called eco-lab and sanitizer was fixed before the end of the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A prep cooler in the back section of the kitchen found to be holding food at 45F. TCS foods shall be maintained at 41F or below. CDI: The cooler was shut for a period of time and the temperatures began to fall. The PIC also turned the cooler down and spoke to the employee about keeping the cooler closed when not actively in use.
1.5
28.
7-102.11; Priority Foundation; Several containers of various chemicals found without labels. Working containers used for poisonous or toxic materials such as cleaners or sanitizers shall be clearly identified with the common name of the material. CDI: PIC labeled working containers.
1.0
37.
3-302.12; Core; A container of bread crumbs and a container of flour found without labels. Unless the item is unmistakably recognizable, it shall be labeled with the common name of the food. CDI: PIC labeled items.
0.0
55.
6-501.12; Core; Drain near the ice machine, walls and floors around doorway in the kitchen and floors under equipment found with food debris, build up, or splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.0
56.
6-501.110; Core; Three employee drinks, a cell phone and a set of employee keys found to be stored on various prep areas. Employees shall have a designated area for storage of personal items. Ensure employees are utilizing storage areas that will not contaminate food, food contact surfaces or equipment.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
5-205.11; Priority Foundation; A lid was in the handwashing sink in the sushi area and a scrub brush and container were in the hanwashing sink at the beverage station in the kitchen. Handwashing sinks shall only be used for handwashing. CDI -Items were removed.
2.0
28.
7-102.11; Priority Foundation; Spray bottles with a blue cleaner are not labeled. Working containers of cleaners/sanitizers/any poisonous or toxic material taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottles were labeled.
0.0
35.
3-501.13 ; Priority Foundation; Vacuum sealed frozen fish was thawing in the walk in cooler with in tact packaging. Reduced oxygen packaged fish (vacuum sealed) that states it shall remain frozen until time of use shall be either removed from the packaging or have a slit/hole punched in the package while thawing. CDI - A slit was cut in the packaging prior to fish to complete thawing process.
0.5
39.
3-307.11; Core; A container of of onions was being stored directly on fresh ginger in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI- Onions were moved to another section of the cooler.
0.0
42.
3-302.15; Core; Avocadoes in the tempura cooler had stickers on them. Stickers shall be removed prior to washing fruits/vegetables to prevent them from becoming a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready to eat form. CDI - Stickers were removed and avocadoes were rewashed.
0.5
47.
4-501.11; Core; Some of the dry goods shelving as well as some of the shelving in the walk in cooler is beginning to rust; the spring on the pre-rinse sprayer is rusting; and there is a blown bulb in the hood over the main cookline and fryer areas. All equipment shall be maintained in good repair and easily cleanable. Remove rust/replace equipment.
0.0
48.
4-501.14; Core; The inner portion of the sliding doors on the dish machine have a build up of residues. Warewashing machines shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. Clean the dish machine on a more frequent basis.
0.0
49.
4-601.11(B) and (C); Core; The light globes in the hood over the fryers and main cookline have a build up of oil and debris; the floor fan has food residue on it; some of the shelving in the walk in cooler and dry goods storage area need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.13; Core; The floor drain at the ice machine needs cleaning; there is food splash on the walls in the sushi area and by the prep cooler in the main cooking area; the ceiling vents need cleaning in the bar side bathrooms and dish area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis. **Improvement noted.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
5-205.11; Priority Foundation; An employee dumped ice in the handwashing sink closest to the office. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.
1.0
16.
4-501.114; Priority; The chlorine based sanitizer at the dish machine in the bar area tested around 25ppm. Chlorine based sanitizer shall be maintained between 50-200ppm. CDI- Machine was primed and until it tested between 50-100ppm.
0.0
37.
3-302.12; Core; The container of red seasoning needs labeling. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food/ingredient. Label the seasoning container. **No points taken since this was the only container observed without a label.
0.0
42.
3-302.15; Core; Avocadoes in the tempura cooler had stickers on them. Stickers shall be removed prior to washing fruits/vegetables to prevent them from becoming a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready to eat form. CDI - Stickers were removed and avocadoes rewashed.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method of verifying the final rinse temperature of the dish machine in the kitchen. An irreversible method of verifying the utensil surfaces are reaching 160F or above in hot water dishwashing machines shall be maintained on site. CDI - PIC ordered a waterproof thermometer during inspection and provided confirmation of order.
0.5
49.
4-601.11(B) and (C); Core; The light globes in the hood over the fryers have a build up of oil and debris; the ceiling of the microwave has dried on food debris; oil is running down the hood and vents in the grill area; and the shelving in the dry goods area and clean dish rack needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.114; Core; The drain plug is missing from the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.0
55.
6-201.12; Core; The floor drains at the dish machine, ice machine and prep sinks need cleaning. The walls have splash and debris on them. The ceiling vents in the bathrooms are dusty. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; A written plan is not available for the clean up of diarrheal and vomiting events. A written procedure shall be readily available for the clean up and prevention of spreading vomit and diarrhea during vomiting and diarrheal events. CDI - Vomit and Diarrhea Clean Up poster and clean up plan emailed to PIC.
0.0
10.
5-205.11; Priority Foundation; There was a lid in the handwashing sink in the sushi area; ice in the handwashing sink in the bar and ice in the handwashing sink next to the dish area. Handwashing sinks shall only be used for handwashing. CDI- Education and handwashing sinks were cleaned.
1.0
16.
4-602.11; Core; There is a slight build up of debris in the soda gun in the bar area. Beverage dispensing nozzles shall be cleaned frequently enough to prevent a build up of mold or mold. Clean the inside of the nozzle with a brush, do not just soak it.
0.0
37.
3-302.12; Core; Some of the squeeze bottles, bulk foods containers with blue lids and seasoning containers are not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food/ingredient. Label all containers, squeeze bottles and shakers.
0.0
47.
4-501.11; Core; There is a blown bulb in the hood over the cookline; a blown bulb in the hood over the fryer; and a blown light panel over one of the prep sinks. All equipment shall be maintained in good repair. Replace blown bulbs.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method of verifying the final rinse temperature of their dish machine. An irreversible method of verifying the utensil surfaces are reaching 160F or above in hot water dishwashing machines shall be maintained on site. CDI- Education - purchase a waterproof thermometer, plate simulator or thermolabels. **NO points taken due to this being the first inspection conducted in compliance with the 2021 Food Code.
0.0
55.
6-501.12; Core; The floor drains by the dishwashing machine and ice machine need cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-403.11; Core; Employee items and food/drinks stored above and beside restaurant food/supplies in reach in cooler and storage rack. Employee food/drinks (personal items) shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- All items moved to bottom shelves or employee storage 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
*Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Please continue to review the proposed food code changes and let me know if you have any questions. *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
*Remember that floor fans that will be used, must be cleaned/dusted on a frequent basis.* -Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com- Follow-Up: 10/26/2020
*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.
Please replace blown bulb on flattop/grill side and blown bulb on fryer side of hood.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*Please replace the blown bulb in the hood over the cookline as well as the in the hood over the fryer.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Remember: The packaging on the yellow fin tuna says to either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness when thawing.
Please replace the blown bulb in the hood above the fry station.
*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: 04/12/2019
*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. *Melodee Wallace Johnson - 919.609.1783 - Melodee.Johnson@wakegov.com* Follow-Up: 12/13/2018
*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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com* Follow-Up: 08/24/2018
*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: 02/14/2018
*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.
The p.H. log was not done for 8/8/12 thur 8/12/12. The p.H. log must be filled out daily. The p.H. for the sushi rice ws done today during the inspection.
1.5
36.
Repalce all torn gaskets. In the walk-in cooler some shelves are starting to rust. All food service equipment must be in good repair and easy to clean.
0.5
39.
There were two rice cookers that were not NSF approved. All food service equipment must be NSF approved or the equivalent.
0.5
43.
At the start of the inspection there was one hand sink that did not have any paper towels. All hand sinks must have paper towels.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.0
46.
Replace the blown light bulb under the hood system. Clean the vents under the hood
0.5
49.
No documentation of approved training - no credit awarded.
In the walk-in cooler rice was 102 degrees F. The rice was placed in the cooler and covered with clear wrap over the rice to cool. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be left uncovered or loosely covered if there is no risk of contamination.
1.0
24.
Fish cakes were left out to thaw. Food can be thawed under running water not to exceed 70 degrees F, or in the walk-in or cold hold units, as a part of the overall cooking process.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
39.
There were two rice cookers that were not NSF approved. All equipment must be NSF approved or the equivalent.
0.5
40.
Clean the shelves above the three compartment sink. Clean the side of the grill and deep fryer area.
0.5
46.
Replace the blown light bulb over the grill area. Replace the blown light bulb above the dish machine area.
0.0
49.
No documentation of approved training - no credit awarded.
In the walk-in cooler rice that had been cooked at 11:00 am was 80 degrees F and the rice was covered with clear wrap. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below. Food can be left uncovered or loosely covered if there is no risk of overhead contamination. The rice was left uncovered.
1.0
34.
Cross stack the dishes to allow the air drying process to take place. There were a few cups that were stacked wet.
0.0
39.
Remove the Non- NSF rice cooker in the kitchen. All food service equipment must be NSF approved or the equivalent.
1.0
40.
Clean the shelves above the three compartment sink. Clean the side of the grill and deep fryer area.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floors around the deep fryer area.
0.5
46.
Clean the vents in the restrooms. Replace the blown light bulb under the hood.
0.5
49.
No documentation of approved training - no credit awarded.
Must receive a letter from True World that the fish is frozen to -4 degrees F for 7 days. The fish received by the restaurant must be listed on the letter. If the salmon is farm raised and feed parasite free food the salmon will be accepted.
0.0
16.
There was a container of rice that was being held at 80 degrees F. This food must be held hot at 135 degrees F. Keep the rice at 135 degrees F and add the soy sauces and other ingredients to the rice. There was no distilled water to do an accurate check of the p.H of the rice. The rice was 60 degrees F. If there is no distilled water the rice must be held at 135 degrees F or above. Will return to see if there was distilled water on hand.
2.0
18.
Keep a p.H. log on hand to record the p.H. of the sushi rice.
0.0
25.
If the reach-in freezer will freeze to -28 degrees F, and you want to freeze the fish in the restaurant. A data thermo-log will be needed to record the proper temperature of the freezer to see if the freezer can maintain a temperature of -4 degrees F.
0.0
37.
Hands must be washed in the hand sink only. Hands must not be washed in the food prep sink. Use the sinks for the approved method only. The worker used soap and water and towel dried his hand.
0.5
39.
Remove the Non-NSF rice cookers and water dispensers from the kitchen. All food service equipment must be NSF approved or the equivalent.
1.0
40.
Clean the shelves above the three compartment sink. Clean the side of the grill area. Clean out the three compartment sink. Clean the gaskets.
0.5
44.
Keep the dumpster doors closed. Provide a drain plug for the dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
Replace the torn gaskets. All food service equipment must be smooth and easy to clean.
0.5
39.
Remove all the Non-NSF rice cookers and water dispenser from the kitchen. All food service equipment must be NSF approved or the equivalent.
1.0
40.
Clean the shelves above the three compartment sinks. Clean the grill area. Clean the sides of the rice cookers. Clean the around the rim of the rice cookers. Clean out the three compartment sink.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
46.
Clean the vents in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
There was one bottle of chlorine sanitizer that was too strong. The sanitizer was over 200 parts per million. The bottle of sanitizer was corrected.
0.0
23.
In the walk-in cooler a bowel of rice was piled high and covered up in the walk-in cooler. Food can be cooled by breaking the food into smaller pieces. Food can be uncovered or loosely covered if there is no risk of overhead contamination. Ice wands or heat transferrer equipment can be used.
1.0
26.
Label all the dry food containers.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
39.
Remove all the Non-NSF rice cookers and water dispensers from the store. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the shelves above the three compartment sink. Clean all the storage shelves. Clean out the toaster oven at the sushi bar to remove the build up. Clean around the grill area. Clean the rice cookers to remove the debris. Clean under the grill area.
1.0
45.
Clean the walls and floors near all the sinks and food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Shrimp and chicken and crab meat were all on the meat prep sink with no barrier. Food must be stored according to the final cook temperature.
1.5
23.
A bowel of rice was piled high and covered up in the walk-in cooler. The cooling process of food must start once the food falls below 135 degrees F. Food has 2 hours to go from 135 to 70 degrees F. Food has four hours to go from 70 to 45 degrees F or below. Food can be cooled by placing food in shallow pans. Food can be separated into smaller portions. Ice or heat transfer equipment can be used. While food is actively cooling food can be loosely covered or uncovered if there is no risk of contamination.
1.0
24.
Shrimp was left in seating water. Food must be thawed under running water not to exceed 70 degrees F, in the walk-in or reach-in cold hold units, or as a part of the overall cooking process.
0.5
35.
Single service Pergo and Smucker`s jars are to be used once and thrown away.
0.0
37.
Salmon was was stored on the vegetable prep sink. Salmon must be stored on and prepared at the meat prep sink only.
0.5
39.
Remove all the Non-NSF rice cookers from the kitchen. All food service equipment must be NSF approved
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.0
49.
No documentation of approved training - no credit awarded.
There was raw chicken that was stored above beef, snow peas and stir fry noddles in the reach-in freezer unit. Ready to eat foods must be stored above all raw foods. Foods must be stored according to the final cook temperature of the food product. The food was rearranged.
1.5
25.
The thermometer on hand at the time of the inspection was off by 8 degrees F. Take food temperatures daily to ensure that the thermometer is working properly. The thermometer was placed in a 60/40 ice bath and calibrated.
0.5
26.
Label all the dry foods in the kitchen area.
0.5
39.
Remove all the Non-NSF rice cookers from the kitchen. All food service equipment must be NSF approved.
0.5
40.
Clean the side of the deep fryer and the grill. Clean under the grill area. Clean out the three compartment sink.
0.5
46.
Clean the vent in the ladies restroom. Replace the blown light bulb under the hood.
0.5
49.
No documentation of approved training - no credit awarded.
All dishes must be washed,rinsed and left in the sanitizer solution for at least two minutes. The dishes were being washed, and rinsed but not left in the sanitizer for two minutes
1.5
25.
Calibrate the thermometer. Once place in a ice water mixture the thermometer was reading 40 degrees F. The thermometer was calibrated.
0.5
36.
Replace all the cracked and chipped dishes. Replace with dishes that are smooth and easy to clean.
0.5
40.
Clean the storage shelves. Clean the deep fryers. Clean the sides of the equipment.
0.5
44.
Keep the dumpster doors closed. The dumpster doors were closed.
0.0
46.
Clean the vents in the ladies restroom the remove the dust.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Sliced tomatoes and all products that contain sliced tomatoes must be held cold at 45 degrees F or below.
