3-501.16 (A)(2) and (B); Priority; [Repeat] Curry Cauliflower and corn mixture stored in the reach-in cooler near the sushi station was holding between 45-47F. Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or discarding foods at end of lunch period.
1.5
49.
4-601.11(B) and (C); Core; [Repeat] Soiled shelving in the beverage walk-in cooler and shelving in the upstairs freezer/cooler observed. Inside the bottom lowboy cooler drawers are in need of cleaning. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
5-202.12; Core - Tempered water at a few handsinks in main kitchen did not exceed 92F...Hot/tempered water at handsinks shall be at least 100F...Increase hot/tempered water to sinks as required.
0.0
16.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack, with maximum registering thermometer reading 155F, 168F, 157F and 156F during four complete cycles....Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by setting up chemical sanitizing sink at 3-comp sink before end of inspection. NOTE: All dishes, utensils and equipment can be washed and rinsed through dish machine but must be sanitized manually using quaternary ammonium sanitizer at 3-comp sink (immersed for at least one minute) until hot water sanitizing rinse is working properly in dish machine.
1.5
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were hot holding less than 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control procedure can be used...CDI by discarding foods at end of lunch period.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire food OR approved time as a public health control procedure can be used...CDI by properly refrigerating or discarding foods at end of lunch period.
1.5
35.
3-501.13; Core - In refrigerator, intact vacuum packages of raw tuna were stored frozen and tuna had not been removed from packages...Reduced oxygen packaged (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...When ROP fish is taken out of freezer to thaw in refrigerator, remove fish from package or at least cut a slit in the packaging to introduce air.
0.0
37.
3-302.12; Core - A few small containers of spices and dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet, and some clean containers were stored on paper that was soiled or had been wet from water. Some clean food containers/dishes were stored with food contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted on clean surfaces...Separate wet containers and completely air dry them before stacking, inverting them on clean, nonabsorbent surfaces.
0.5
48.
4-501.14; Core - Interior sanitizing sink of 3-comp sink was soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors/exteriors of refrigerators and freezers, door gaskets, vent openings and condenser coils underneath, equipment handles and legs, removable overlays on shelves, cabinets under sinks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled flooring under some equipment, around legs and under sink/dishwashing areas. A few walls were soiled behind dishwashing/spraying areas. Dish machine exteriors and interiors of vent hood above machine were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Cooked broccoli/sushi make line top: 36-46F; Cooked cauliflower/sushi make line top: 39-41F; Mixed greens/sushi make line top: 41-42F; Chicken, potato salad/open refrig display: 39-47F; Rice/sushi hot plate: 128-133F; Chicken/sushi hot plate: 118-140F; Milk/open refrig display: 41-54F; Tomato basil soup/soup bar: 158-170F; Cooked beef, corn, cauliflower & chicken/sushi Victory refrig: 44-45F...REMEMBER: After touching soiled utensils/dishes with soiled gloves or hands, gloves must be discarded and hands washed before handling clean utensils/dishes.
6-301.11; Priority Foundation - Soap at one top kitchen handsink was not dispensing and therefore not available...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by fixing soap dispenser.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available at one handsink in top kitchen...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink.
0.0
10.
5-202.12; Core - Tempered water at a few handsinks in main kitchen did not exceed 92F...Hot/tempered water at handsinks shall be at least 100F...Increase hot/tempered water to sinks as required.
0.0
16.
4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack (maximum registering thermometer first read 158F during one cycle and then 151F during the following cycle)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by setting up chemical sanitizing sinks at 3-comp sink before end of inspection. NOTE: All dishes, utensils and equipment can be washed and rinsed through dish machine but must be sanitized manually using quaternary ammonium sanitizer at 3-comp sink until hot water sanitizing rinse is working properly in dish machine.
1.5
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were hot holding less than 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (especially at salad bar)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire food OR approved time as a public health control procedure can be used...CDI by properly refrigerating or discarding foods at end of lunch period.
1.5
28.
7-102.11; Priority Foundation - In top kitchen, spray bottle with blue liquid was not labeled with name of contents, and another bottle with clear liquid was labeled as glass cleaner. In both kitchens, Several red buckets of sanitizer and a few green buckets with soapy water were not labeled (labels had worn off)...Working containers of cleaners and sanitizers taken from bulk supplies shall have common names of materials inside...CDI by labeling buckets/spray bottle and discarding clear liquid in other bottle.
1.0
36.
4-502.11(B); Priority Foundation - One dial top metal stemmed food thermometer read 25F when calibrated in ice-water...Food thermometers shall be properly calibrated to ensure their accuracy...CDI by calibrating thermometer.
0.0
47.
4-502.11(A) and (C); Core - A few container lids and tongs were burned or cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled knife holder in top kitchen grill area, solid metal and wire shelving (including undersides), removable overlays on shelves, equipment doors, vent openings, cabinets below sinks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled baseboards and flooring under equipment/cabinets...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Mixed veggies,green beans/ mainkitch refrig drawer: 30-37F; Milk, White Amer cheese, chicken salad/mainkitch walk-in coolers: 37-41F; Salmon/mainkitch hot hold cabinet: 126-134F; Hamburger patties/mainkitch steam table: 118-178F; BBQ,carrots,greens beans/mainkitch steam table: 138-169F
3-302.11; Priority - Two or three cartons of raw shell eggs were stored above ready-to-eat foods in various refrigerators/coolers...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing eggs.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were above 135F (see temperature chart and additional notes below)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire food...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (especially at salad bar)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire food...CDI by properly refrigerating foods.
1.5
25.
3-603.11; Priority Foundation - Facility serves sushi with raw salmon and tuna but consumer advisory posted has no disclosure statement which would say *Contains raw or undercooked fish. Also, sushi with raw fish is not identified with a * . Also, stickers for packaged sushi for grab and go do not have this disclosure statement...A correct consumer advisory includes identifying animal origin foods that can be served raw or undercooked (with an asterisk *) and providing a disclosure statement (*Contains raw or undercooked fish) and reminder statement (Consuming raw or undercooked seafood may increase your risk of foodborne illness)...Provide required consumer advisory...Not corrected during inspection.
0.5
33.
3-501.15; Priority foundation - Tuna pasta salad was cooling in covered container with 6-8 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths, rapid cooling equipment (blast chiller, etc.), and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by placing salad in blast chiller.
0.0
36.
4-204-112; Core - Open refrigerated display for grab and go TCS* did not have a visible thermometer (only a temp trak device for an electronic monitoring system)...Mechanical refrigerators shall have a thermometer located in warmest part of unit or as digital readout...Provide a visible thermometer in this unit. Air temperature must be 41F or less.
0.0
40.
2-303.11; Core - At least three food workers were wearing watches and bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except for a plain ring.
0.0
47.
4-502.11(A) and (C); Core - Several food containers and dispensing tongs handles were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal and wire shelving (including undersides), cabinets below sinks, #10 can storage racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Rice,mac&cheese/steam table: 147-160F; Baked potato/walk-in cooler: 37F; Cooked chicken/walk-in cooler: 37F; Meatloaf/walk-in cooler: 37F; Mac&cheese/hot hold cabinet: 186F; Mixed veggies/hot hold cabinet: 127-140F; Mashed potatoes/hot hold cabinet: 160F; Milk/walk-in cooler: 41F; Pasta salad/catering walk-in: 39F; Tuna pasta salad/catering upright: 52F (cooling); Hot water/3-comp sink faucet: 130F; Hot water sanitizing rinse/dish machine rack: 164F...By July 3, 2023, send photos of proper consumer advisory for sushi (including on labels) to Lucy.Schrum@wake.gov or text to 919-868-2565. Follow-Up: 07/03/2023
3-501.16 (A)(2) and (B); Priority; A few cups of cut melon in the self-serve cooler upstairs measured from 43-50F. Several TCS foods (such as roast beef, raw salmon, and breaded chicken) measured above 41F in the chef base cooler below the flat top grill in the downstairs kitchen. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items placed inside of the cooler today were moved to the blast chiller and items held inside overnight were discarded. The cooler appeared to be powered off and a work order was placed for engineering. Items in the self serve cooler were rearranged to allow proper cold holding.
1.5
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
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 Report and updated health policy e-mailed to anthony.copeland@duke.edu & neal.seigler@duke.edu Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-601.11 (A); Priority Foundation; Multiple dishes stored as clean and stacked together had stickers and sticker residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were sent back through dish.
1.5
41.
3-304.14; Core; Two buckets of sanitizer in the lower kitchen prep area measured quat concentrations of 0 ppm. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Buckets were refilled. Overall, all other buckets were fine.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
