3-302.11; Priority; Raw meats stored above ready-to-eat (RTE) foods in glass door, reach-in cooler. Open containers of raw chicken stored above raw beef and raw seafood in single door, reach-in freezer. Open containers of raw chicken stored above raw beef and RTE foods in both reach-in freezers of back storage room. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Time/Temperature Control for Safety (TCS) foods holding above 41F in righthand 2-door, reach-in cooler. TCS foods shall be stored at 41F or below for cold holding. CDI - foods were below 45F. Thermostat on cooler adjusted and ambient air temperature of cooler at 37F before EHS departed.
1.5
41.
3-304.14; Core; One sanitizer bucket stored on the floor below the front handsink. Sanitizer buckets shall be stored off the floor. Sanitizer bucket moved to an approved shelf.
0.0
43.
3-304.12; Core; Scoops stored in powdered foods with the handle touching the food. When not in use utensils shall be stored with their handle above the surface of the food. Rice scoop stored in room temperature water. When not in use, utensils shall be stored on a clean portion of the food prep area or in water of at least 135F. All scoops rearranged and stored in proper areas.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean containers stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure containers are properly stored to facilitate air drying.
0.5
45.
4-502.13; Core; Single-use containers originally used for dry seaweed storage being reused for powdered foods/seasoning storage. Single-use items may not be reused. Discard of these seaweed containers and replace them with approved, multi-use containers.
0.0
47.
4-205.10; Core; Automatic stir fry cookers are not certified and do not meet the requirements of Parts 4-1 and 4-2 of the NC Food Code. Food equipment shall be certified or classified for sanitation by an ANSI-accredited certification program. These automatic stir fry cookers have not yet been used. Remove these items from the kitchen and ensure ANSI-approved pieces of equipment are used. NOTE: the previous flat-top grill was ANSI approved. Contact Jennifer Edwards with Wake County Plan Review regarding equipment approval process (919-868-2570 or jennifer.edwards@wake.gov)
