4-601.11 (A); Priority Foundation; Food Preparation Sinks have a fatty coating and tacky build up on surfaces. After use, apply detergent and scrub surfaces. After cleaning and rinsing, apply sanitizer and allow to air dry. Pink soap was applied and sinks scrubbed during today's inspection. Then sanitizer/bleach water from the ware washing sink was applied.
1.5
16.
4-602.11; Core; Upper surfaces of make line refrigerators previously labeled with stickers are not clean since the glue and paper residual remains. Effectively clean the inside of the refrigerators. For labeling in the future, masking tape or painter's tape is easily removed.
0.0
28.
7-201.11; Priority; Can of RAID ant spray for pest control is stored on the preparation table in the kitchen. Store chemicals and hazardous items separate from food, food preparation areas and food contact surfaces. We identified some storage areas in the back dish washing area, can wash/mop sink or bottom of the cart where bleach is stored. RAID was moved to the front register area.
1.0
39.
3-305.11; Core; Pan of cut lemon wedges is stored on top of the refrigerator under the paper towel dispenser. Lemons shall be protected from drip from employee hands. Paper towel dispenser should be above the handwashing sink. Do not store the pan of lemons under the towel dispenser. Keep this surface clear of storage. Lemons were moved to the top of another refrigerator.
1.0
55.
6-501.12; Core; Wall outside the walk in freezer and behind the ice machine is not clean with microbial growth. Black spotty areas on the wall appear to be mold from the high moisture, humidity in this area. Wall shall be maintained clean.
0.0
General Comments
Individually wrapped portions of salmon are stored inside a cardboard box that beef was received. Avoid mislabeling food (by having it in box labeled for something else). Box appears clean and dry, but do not use a box previously used for beef for seafood, salmon. Salmon was removed
4-601.11 (A); Priority Foundation; Food Preparation Sinks have a tacky build up coating surfaces (likely bleach residual). After use, apply detergent and scrub surfaces. After cleaning and rinsing, apply sanitizer and allow to air dry. Pink soap was applied and sinks cleaned during today's inspection.
1.5
20.
3-501.14; Priority; Food is left at room temperature to cool. Fried Chicken Wings 80F & 74F, Fried Bone In Chicken 87F, Fried Shrimp 75F, Rice 82F. Food shall cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Food was moved to the freezer today for rapid cooling
1.5
22.
3-501.16 (A)(2) and (B); Priority; 3rd make line refrigerator appears to be holding food at 44 degrees F. Several items were prepared today so it somewhat difficult to assess the temperature. Adjustment was made to thermostat inside. Use your thermometer and assure food is held at 41F and colder.
0.0
33.
3-501.15; Priority Foundation; Pans of Corn 96 degrees F are stacked inside the walk in cooler. Rapid cooling is needed. Today pans were separated and lids set off to the side to allow corn to cool quickly. . . Fried Chicken Wings, Fried Bone in Chicken, Rice, Fried Shrimp are cooling at room temperature. Air temperature in this area is above 80 degrees. Food shall cool to 70F in 2 hours less. Metal pans and shallow layers are good, but food will not cool sufficiently at room temperature. Within one hour it is important to quickly move food to the walk in cooler or walk in freezer. Food was moved to the freezer today.
0.5
47.
4-102.11; Priority; Trash Bags are used for sliced pork inside the walk in freezer. Food grade bags or pans or food containers shall be used. Do not store food in trash bags. Food grade bags with box that says: “food and produce safe” were found in the kitchen. Food shall be removed from the garbage bags and transferred to the food grade bags
0.5
49.
4-601.11(B) and (C); Core; Shelves inside the walk in cooler are not clean. Maintain shelves and food storage areas clean.
4-601.11 (A); Priority Foundation; Slicer, not used today, was soiled with food debris along and behind blade. Grinder, not used today, was soiled with food debris on the intake dish. Containers for food storage, stored as cleaned, were soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI: Slicer, grinder, and containers were sent to 3-compartment sink to be cleaned again.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Fried shrimp and cooked chicken were stored outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was placed back into refrigeration to cool to 41F.
1.5
25.
3-603.11; Priority Foundation; Facility menu does not have a consumer advisory reminder or disclosure for beef, pork, and poultry offered raw or undercooked. A disclosure shall include identification of the animal-derived foods by asterisking them to a footnote reminder that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. EHS will verify menu changes by 03/08/2024.
0.5
28.
7-204.11 ; Priority; Sanitizing solution in 3-compartment sink had a concentration greater than 200 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM. CDI: Solution was diluted and tested to be 100 PPM.
1.0
44.
4-903.11(A), (B) and (D); Core; Containers were being stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store containers to allow air drying.
0.0
45.
4-502.13; Core; Single-use honey and soy sauce containers were being reused for food storage. Single service items may not be reused. When single-use food containers are empty, they shall be discarded. Ensure proper food storage containers are used. Person in charge stated that reusable containers were delivered. Repeat; half points deducted due to improvements.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 03/09/2024
3-302.11; Two small containers of raw pork and raw lamb stored above ready-to-eat foods in reach-in cooler. Food shall be stored according to final cook temperature. CDI - foods rearranged during inspection.
0.0
16.
4-602.11; Core; Interior of ice machine has minor buildup behind the baffle. Equipment, such as ice bins, shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ensure the ice machine is cleaned as often as required to be maintained clean.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer, last used yesterday, with minor accumulation of food debris. Food contact surfaces shall be clean to sight and touch. CDI - slicer disassembled and taken to dish area to be re-washed.
1.5
23.
3-501.17; Priority Foundation; A few ready-to-eat (RTE), time/temperature control for safety (TCS) foods stored without a date or with the wrong date. RTE, TCS foods shall be date marked not to exceed a 7 day hold. CDI - dates known and affixed during inspection. Reminder that Kimchi may only be held 7 days.
1.5
37.
3-302.12; Core; A few containers of unrecognizable foods missing labels. Containers used for the storage food that is not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
0.0
43.
3-304.12; Core; Knives stored with blades placed between two adjacent coolers. In-use utensils shall be stored on a clean portion of the food prep table. Scoop stored in powdered foods with handle touching the food. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored.
0.5
45.
4-502.13; Core; Several single-use containers (soy sauce, chicken powder, peeled garlic) being reused for food storage. Single service items may not be reused. When single-use food containers are empty, they shall be discarded. Ensure proper food storage containers are used.
0.5
48.
4-302.13; Priority Foundation; No device available to confirm temperature of the rinse cycle in the dish machine. If using a hot-water-sanitizing dish machine, an irreversible registering temperature indicator shall be provided. Verification required: provide a dish temp thermometer or thermo-labels by 10/19/2023. Photo be email or text is acceptable to confirm this.
