3-302.11; Priority; Two containers of raw tuna were stored above ready-to-eat foods in sushi prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Tuna was moved to bottom shelf of another prep cooler.
1.5
28.
7-102.11; Priority Foundation; One chemical bottle was not labeled. Working containers used for storing poisonous or 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: Bottle labeled.
0.0
29.
Variance letter from NCDHHS attached. Facility does not have a variance on file with Wake County Environmental Services. EHS will follow-up to verify that facility variances is approved.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-903.11(A), (B) and (D); Core; Some plastic and metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
0.5
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.
4-601.11 (A); Priority Foundation; A few food containers had some sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods stored in reach-in cooler #3 were holding above 41F. TCS (time/temp control for safety) foods in cold holing shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods over 45F, other foods moved into walk-in cooler.
1.5
35.
3-501.13; Core; Containers of vacuum-packaged, raw tuna was thawing in a reach-in cooler while still fully sealed. 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; or prior to, or immediately upon completion of, its thawing procedures specified in the NC Food Code. Remove raw fish from vacuum packaging before thawing.
0.5
49.
4-601.11(B) and (C); Core; A couple gaskets on some refrigerators had black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these gaskets.
0.0
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; Observed a tray of raw bacon stored above ready-to-eat salads and prepped foods in walk-in cooler 1. 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. CDI - Raw bacon was moved to a lower storage shelf to prevent contamination.
1.5
16.
4-501.114; Priority; When tested the concentration of the quat sanitizer was less than 150ppm, when refilled the concentration was still too low. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound shall have a minimum concentration of 200ppm, as indicated by the manufacturer's use directions included in the labeling. Manually create quat sanitizing solution until dispenser can be adjusted. Follow-up by 5/19/2023.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods stored in walk-in cooler 2, and shrimp stored at the sushi station were holding above 41F. TCS (time/temp control for safety) foods in cold holing shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods moved into walk-in cooler 1. Air temperature for walk-in cooler 1 appears to be holding at 42-43F, do not store TCS foods in this unit until it is adjusted.
1.5
25.
3-603.11; Priority Foundation; Sushi station did not have a consumer advisory posted for the sushi rolls including raw fish. If an animal food such as beef, eggs, fish, etc. is served or sold raw or undercooked either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of disclosure and reminder using brochures, deli case or menu advisories, label statements, placards, or other effective means. CDI - Consumer advisory printed and posted at the sushi station, station is currently being set up for service at a later date.
0.0
33.
3-501.15; Core; Observed recently prepared, sliced deli meats cooling in containers that were tightly wrapped in plastic. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Corner of plastic was lifted to help with cooling.
0.0
55.
6-501.114; Core; The reach-in cooler #2 is out-of-order and is not currently being used. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed. Remove this cooler if there is no intention of repairing the unit for future use.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 05/19/2023
5-205.11; Priority Foundation; One of the handwashing sinks was blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved the cart.
1.0
10.
6-301.12; Priority Foundation; Two of the paper towel dispensers for handwashing sinks did not work. Each handwashing sink shall be provided with individual, disposable towels. CDI - PIC replaced the batteries.
0.0
16.
4-601.11 (A); Priority Foundation; Observed small number of metal containers with sticker in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes moved to 3-comp sink for rewashing.
0.0
41.
3-304.14; Core; Observed wet wiping cloths on the prep surface. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Keep wet wiping cloths in the buckets of sanitizer.
0.5
45.
4-903.11(A) and (C); Core; Observed box of single-service trays on the floor in the dry storage. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches above the floor. Move single-service articles 6 inches above the floor.
0.5
General Comments
General comment: Several items of kitchen equipment are out of order (cooler, hot box, etc.)
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; One of the handwashing sinks was blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved the cart.
0.0
28.
7-201.11; Priority; Observed bucket of sanitizer stored on the prep table. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service/use articles. CDI - PIC moved the bucket on a lower shelf.
1.0
37.
3-302.12; Core; One container of sugar was not labeled with the name of the product. 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 container.
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
5-202.12; Core; Handwashing sink in women's bathroom water cannot reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have bathroom sink adjusted to provide warmer water. This is a repeat violation.
1.0
23.
3-501.17; Priority Foundation; Deli ham in the standing fridge and cut tomatoes in an open package in the walk-in cooler did not have date marks. READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection - known dates were added.
1.5
33.
3-501.15 Priority foundation; 2 large plastic containers of cut lettuce cooling in the walk-in with lids on with no change in temperature. Cooling methods of hazardous/TCS foods shall be accomplished by using 1 or more of the following methods, placing foods into shallow pans/thinner portions, using metal containers that allow for heat transfer, having items partially covered or fully uncovered if protected from overhead contamination or other appropriate methods. Corrected during inspection - lettuce was portioned out and moved to walk-in freezer for rapid cooling.
0.5
39.
3-305.11; Core; Food observed stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing food at least 6 inches above the floor. Move foods onto a shelf or pallet that is at least 6 inches above the floor.
0.0
45.
4-903.11(A) and (C); Core; Single service containers observed with food contact side up. Single use and single service articles shall be stored where they are not exposed to splash, dust, or other contamination. Corrected during inspection - items were inverted with food contact side facing downward.
0.0
48.
4-501.14; Core; 3-compartment sinks bays observed soiled. Ware washing equipment such dish machines and 3-compartment sinks shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Clean the 3-compartment sink.
0.0
General Comments
Inspection led by Daniel Cortes
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
5-202.12; Core; Handwashing sink in women's bathroom water cannot reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have bathroom sink adjusted to provide warmer water.
0.0
16.
4-601.11 (A); Priority Foundation; A couple metal containers observed with sticker residue and food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers moved to dishwashing area for cleaning. EHS recommends removing utensils and containers that are not used in regular operations.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of sliced turkey recently used in prep was above 41F in WIC. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Container lid vented for cooling, recommended to only remove enough foods to be used in prep.
0.0
General Comments
Establishment kitchen is acting as a commissary kitchen for UNC hospital. Only open in the mornings until around lunchtime. Front cafeteria area is not operating. 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
*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.
