3-302.11; Priority; Observed raw salmon stored directly above grilled salmon in sushi area. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
21.
3-501.16(A)(1) ; Priority; Observed team member placing egg noodles and onion on steam table after it had been sitting on a grill that was not turned on. Observed beef and pork vegetable dishes stored on the same grill. TCS foods shall be held hot at 135F or greater. Items reheated. After item is cooked, immediately place items on the steam table.
1.5
29.
8-103.12; Priority Foundation; Observed sushi rice prepared. However, pH logs for the acidified sushi rice were not available at that time. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point. Team member prepared rice logs during inspection.
0.0
55.
6-501.11; Core; Observed rusty/damaged shelving inside sushi cooler. Physical facilities shall be maintained in good repair.
3-501.18; Priority; Observed peppered ham, maple ham, corned beef holding with expiration dates 2/21/24- 2/26/24. Observed open container of tuna salad and house made cheesecakes opened/prepared on prior days without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified- items discarded.
1.5
39.
3-305.11; Core; Observed box of bagels stored directly on the floor in walk in freezer. Food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of bread debris on top of oven. Observed heavy food build up in bread slicer. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
3-501.16(A)(1) ; Priority; Observed house made fried chicken and rotisserie chicken holding below 135F. TCS food shall be held at 125F or greater- items reheated above 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed baked chicken not sufficiently cooled to 41F before items were placed in grab and go unit. TCS items held inside self service unit shall be 41F before they are placed inside all customer self-service/ grab and go units. EHS provided training.
0.0
23.
3-501.17; Priority Foundation; Observed open container of feta cheese and a portioned package of ham holding without date marking.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated.
0.0
28.
7-201.11; Priority; Observed sanitizer spray bottles next to single use and cutting gloves. Observed sanitizer on 3 comp sink drain board (clean side). Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.;
1.0
33.
3-501.15; Priority Foundation; Observed baked chicken cooling inside self service grab and go unit inside tightly covered plastic containers. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed items placed inside walk in cooler.
4-601.11 (A); Priority Foundation; Observed a few soiled metal bowls stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
28.
7-201.11; Priority; Observed sanitizer spray bottles next to single use gloves and food. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
39.
3-306.11; Priority; Observed boxes of food stored on walk in freezer floor. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Items elevated from floor.
0.0
49.
4-601.11(B) and (C); Core; Observed food residue inside spray nozzle at 3 comp sink and soiled surfaces at slicing stations and on shelving. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
3-501.16 (A)(2) and (B); Priority; Observed roasted chicken, chicken taco kit, gyro taco kit, ham, and swiss cheese holding above 41F TCS foods shall be held at 41For below- items discarded.
1.5
23.
3-501.18; Priority; Observed blackened turkey, turkey, chicken teriyaki ect... holding with open dates 2/23 and 2/24. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
36.
4-502.11(B); Priority Foundation; Observed built in thermometer not properly calibrated in self service unit. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Manager placed ambient air thermometers in the front and back enter of deli case.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed soiled knife stored directly on shelf inside reach in cooler for reuse. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
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
4-601.11 (A); Priority Foundation; Observed a both quat residual solution less than 100PPM at two 3 comp sink dispensers. Quat sanitizer shall register 200-400PPM Manager cleaned out dispensers during inspection. Both reading 200PPM.
1.5
23.
3-501.18; Priority; Observed open package of corned beef holding with date 10/27/22. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
39.
3-305.11; Core; Observed a few food delivery boxes on the floor of the walk in freezer.Food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
elevate boxes.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup on shelving inside walk in cooler. Observed a buildup on stove and grill area near the bakery. Observed black residue inside spray nozzle at 3 comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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
4-601.11 (A); Priority Foundation; Observed a buildup of breading inside nozzle above chicken prep sink . EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- item washed.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris inside spray nozzles above two 3 comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
50.
5-103.12; Priority Foundation; Observed low water pressure at 3 comp sink due to clogged line, causing sanitizer and soap dispensers to malfunction. Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under par.par. 5 104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. Line cleared during inspection.
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
4-501.114; Priority; When tested, the quat sanitizer concentration at the 3-compartment sink was less than 100ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical warewashing operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium solution shall have a concentration OF at least 200ppm not to exceed 400ppm. CDI - Sanitizing solution drained and refilled, tested and found to be of adequate concentrations.
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
4-601.11(B) and (C); Core; Sliding doors of the deli meats/cheeses display cooler have accumulation of debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
55.
6-501.12; Core; Floor in the chicken walk-in cooler needs cleaning (dark buildup). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the area.
0.5
General Comments
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
4-601.11(B) and (C); Core; Vents inside the sub reach-in cooler have dark residue buildup, also sliding doors of the sub cooler need cleaning (sauce splashes/residue). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
53.
6-501.18; Core; Lower part of urinal has dark residue accumulation. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
0.0
55.
6-501.12; Core; Floors under some of the shelves in walk-in freezer, under the oven and the deep fryers need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the areas.
1.0
55.
6-501.11; Core; Observed that faucet needs to be secured (loose and pointing to the right) in he sushi handwashing sink. Physical facilities shall be maintained in good repair. Repair the faucet.
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.
*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. No PIC signature due COVID-19 precautions.
