4-602.11; Priority; When asked, employees stated that the slicers are sanitized every two hours, but only completely washed, rinsed, and sanitized daily. Food contact surfaces being used throughout the day shall be washed, rinsed, and sanitized at least every 4 hours. CDI- Employees were educated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several potentially hazardous food items were being held too highly above the cooler tops and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool before a 4 hour period elapsed.
1.5
23.
3-501.17; Priority Foundation; Opened ready-to-eat beef was found being stored from overnight with no date marking. After ready-to-eat potentially hazardous foods are opened or prepared, they shall be dated to indicate when they must be discarded after a 7 day period. CDI- Beef was dated as needed.
1.5
38.
6-501.111; Core; 2-3 flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control measures.
0.0
47.
4-501.11; Core; Pizza cooler is currently not functioning. Employees have removed all food from the cooler. Equipment shall be maintained in a state of good repair. Repair or replace cooler.
0.0
49.
4-601.11(B) and (C); Core; While improvements appear to have been made since previous inspections, display cooler tracks have food residue and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
7-201.11; Priority; Several bottles of chemical cleaners/sanitizers stored on prep surface inside pizza station. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottles moved to chemical storage.
2.0
47.
4-501.11; Core; One split gasket on pizza reach-in cooler. Equipment shall be maintained in a state of good repair. CDI: PIC made a note to watch this gasket for future repair.
0.0
49.
4-602.13; Core; Hood ventilation system with an accumulation of grease. Minor detailed cleaning needed inside reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
6-301.12; Priority Foundation; No hand towels available at sushi/sandwich case handwashing sink. Each handwashing sink or group shall be provided with hand drying towels or a hand drying device. CDI: Hand towels replaced.
1.0
28.
7-201.11; Priority; Several sanitizer bottles and one bottle of degreaser stored with food items, single service items or on prep counters. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottle moved to safe locations.
1.0
35.
3-501.13; Priority Foundation; Raw salmon and tuna thawing on metal shelving. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: Under refrigeration that maintains the FOOD temperature at 41F or less; or completely submerged under running water: at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F. CDI: Thawing education provided.
0.5
49.
4-601.11(B) and (C); Core; Minor food debris build-up inside door tracks on display coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
0.0
54.
5-501.114; Core; Plug missing from shared dumpster. Drains in receptacles shall have drain plugs in place. Please contact landlord about having drain replaced.
3-501.16 (A)(2) and (B); Priority; Sliced deli meats and cheeses in Boar's Head case holding above 41F and ribs stacked 4 layers high holding at 44F inside BBQ grab and go case. Time/Temperature Control for Safety Food shall be maintained 41F or below. CDI: Case put on a time-hold while maintenance repairs case, ribs removed to be fully inside case.
1.5
28.
7-201.11; Priority; Spray bottle of Quat sanitizer stored hanging off clean dish rack with cleaned multi-use utensils. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottle moved to safe locations.
1.0
49.
4-601.11(B) and (C); Core; Minor food debris build-up inside door tracks on display coolers. Grease build-up on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
0.0
54.
5-501.114; Core; Plug missing from shared dumpster. Drains in receptacles shall have drain plugs in place. Please contact landlord about having drain replaced.
4-601.11 (A); Priority Foundation; Sticker residue on a few dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to be cleaned.
1.5
24.
3-501.19; Priority Foundation; Pizzas held on TPHC did not have corresponding time stamps as required by their time-holding procedures. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Time stamps added during inspection.
1.5
28.
7-201.11; Priority; Several spray bottles of sanitizer stored on prep counters near food ingredients/equipment. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottles moved to safe locations.
1.0
38.
6-501.111; Core; Several flies observed in main kitchen area near prep sinks. Premises shall be maintained free of insects, rodents, and other pests.
0.0
49.
4-602.13; Core; Significant food debris build-up inside door tracks on display coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
3-501.16 (A)(2) and (B); Priority; Top layer of sushi boxes holding above 41F inside sushi grab & go display cooler. Time/Temperature Control for Safety Food shall be maintained at 41F. CDI: Sushi cooler rearranged and items returning to temperature.
1.5
39.
3-305.11; Core; Boxes of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
1.0
49.
4-601.11(B) and (C); Core; Significant food debris build-up inside door tracks on display coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
0.0
56.
6-501.110; Core; Employee drink stored inside reach-in cooler above unprotected facility food items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
4-601.11 (A); Priority Foundation; Sticker residue/old date marking stickers on several dishes in walk-in cooler. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Dishes moved to be cleaned.
1.5
39.
3-305.11; Core; Ice observed dripping on boxes stored underneath condenser units inside shared department freezer. A few boxes of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
1.0
49.
4-601.11(B) and (C); Core; Food debris build-up inside door tracks on display coolers and bottom portion of hot-holding cabinet. Ventilation system above grill station in need of cleaning. Gaskets on walk-in cooler door in need of cleaning. Ice build-up observed underneath condenser unit in shared department freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
0.0
General Comments
Significant improvement noted in dumpster enclosure area.
4-601.11 (A); Priority Foundation; Sticker residue on several clean dishes stored. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items inside small floor deli salad cooler above 41F. Time/Temperature Control for Safety Food shall be maintained at 41F or less. CDI: Cooler taken out of use and food items moved to alternate cooler to return to temperature.
1.5
47.
4-501.11; Core; Badly torn gasket on pizza reach-in cooler. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Food debris build-up inside door tracks on display coolers and bottom portion of hot-holding cabinet. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat.
0.0
54.
5-501.115; Core; Several bags of trash, pallets, and a discarded child bicycle & scooter left in dumpster enclosure. A storage area and enclosure for refuse, recycle, or returnable shall be maintained free or unnecessary items. Please contact facility management to have items removed.
0.5
54.
5-501.114; Core; One receptacle is missing a dumpster plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
4-601.11 (A); Priority Foundation; Several stickers/labels left on clean pans and dishes. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat. PIC to ensure stickers are being removed (including warning label stickers).
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items inside Sub Cooler were above 41F (see above chart). Time/Temperature control for safety foods shall be maintained at 41F or below. Bottom reach in area air temp was at 37F so foods may be held in this area. Foods above 45F were taken to rapidly cool. Self serve area foods were discarded or moved to other refrigeration until the unit is repaired.
1.5
35.
3-501.13 ; Priority Foundation; Observed three packages of thawed tuna bearing the label "remove from packaging when thawing" inside intact packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from packaging. CDI: Sushi employee cut tuna packaging.
0.5
43.
3-304.12; Core; Dirty tongs being stored off the side of the deep fryer with lots of grease build-up. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment. CDI: Utensil was taken to be washed.
0.5
45.
4-903.11(A) and (C); Core; Observed a two boxes of single-use items stored on the floor in back dry storage area. Single-use articles shall be stored 6-inches above the floor. PIC to move boxes.
0.0
49.
4-601.11(B) and (C); Core; Observed grease build-up on hood ventilation system and on several pieces of equipment in grill area. Food debris inside door tracks on deli-cooler. Nonfood-contact surfaces of equipment shall be kept free of accumulation of residue/debris. PIC to apply thorough cleaning to above mentioned areas.
0.0
54.
5-501.115; Core; Several boxes and a few broken shopping carts in trash enclosure. Storage areas and enclosures for refuse shall be maintained free of unnecessary items. PIC to contact building manager to have waste addressed.
0.0
General Comments
Inspection lead by Peri Sellew. 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 (A); Priority Foundation; Observed build-up of debris on chicken prep sink nozzle, and food debris on a few dishes stored as clean. Sticker residue observed on several pans. Thoroughly remove date labels during cleaning. Equipment food-contact surfaces and utensils shall be clean to the sight and touch | Repeat. CDI: PIC moved dirty dishes to be re-washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed ready to eat containers of chicken wings and Asian food bowls in self service cold holding units to be holding at a temperature above 41F (see above chart) | Time/Temperature Control for safety foods shall be maintained at 41F or less | CDI: PIC discarded Asian food bowls and moved chicken wings to walk-in cooler to return to temperature
1.5
47.
4-501.11; Core; Observed left sliding door under sushi prep cooler to be broken | Equipment components such as doors shall be kept intact | PIC to have sushi cooler door repaired
0.0
General Comments
Inspection lead by Peri Wall.
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.
*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.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
This inspection was performed by Margaret A. Gunter.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Observed one worker wash hands without soap. Always use soap and warm water to thoroughly wash hands.
0.0
16.
Found several rotisserie chickens on bottom level of island hot holding unit that were at incorrect hot holding temperatures (well below 135F--see food temperature chart). These chickens shall be reheated to 165F or above and then maintained at 135F or above in hot holding unit...Periodically check temperatures of foods in hot holding unit to ensure they are maintained at 135F or above.
2.0
26.
Found cooking oil in jugs without labels and Baker`s golden finish in unlabeled bottle. Properly label these containers to denote contents when labels come off or after transferring a product from original container and putting it into a different container.
0.0
36.
Replace the peeling/damaged caulk on exterior door frames on sushi reach-in refrigerator. Ensure caulk is smooth and easily cleanable...Remove stickers from shelving (including in sushi area) and from exteriors of food containers...Replace the missing plastic strips at entrance to walk-in cooler...Re-caulk the missing or damaged caulk in cracks of island hot holding unit...Replace the sushi knife with damaged handle...Found several hard-to-clean food containers and their lids. Discontinue using these items and only use easily cleanable food grade containers and lids...Replace the torn gasket on walk-in cooler door...It appears that the bottom level of island hot holding unit is not working properly to maintain foods at 135F or above. This unit must be checked to ensure that it is functioning properly...In back walk-in freezer where some deli product is stored, found ice accumulation on pipes under one condenser. Remove ice from pipes and repair any condensation leaks as needed.
0.5
40.
Clean the following soiled surfaces and areas: exteriors/interiors of paper and glove box holders and adjacent areas by electric slicers--undersides of some food preparation tables, drawer/equipment handles and legs--undersides of metal surface that food slicers are on--cracks and crevices of open food display areas and see-thru refrigerated display units--interiors of sanitizing compartment of 3-compartment sink--plastic wrap machines areas--exteriors of walk-in cooler door and plastic curtain strips at entrance to walk-in unit--some wire shelving in deli area and shelving in walk-in cooler--interior of microwave oven--interior racks of oven--exteriors of kitchen trash cans.
1.0
46.
Clean the dusty vents above open customer food and cheese display areas to ensure that cool air circulates unhindered...Remove the dust accumulated on light shields of island hot holding unit...Clean the soiled light shields in see-thru display units...Clean the soiled light globes in ventilation hood above cooking line...Clean the dusty condenser fan cover inside reach-in sushi refrigerator...Clean the soiled ventilation hoods and filters above cooking line and bakery oven...Clean the soiled interiors of metal cabinets on bakery side of kitchen...Observed one unshielded section of light fixtures in see-thru deli unit. Effectively shield light fixtures in this area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils...In walk-in freezer where sushi products are stored, store raw fish below and away from ready-to-eat foods or fully cooked foods.
Reheat temperature of some pre-cooked chicken patties in fryer basket was as low as 126F. Do not overfill fryer basket with patties to ensure that patties reheat to 135F or above throughout each patty.
1.5
23.
Found tempura shrimp cooling in fryer basket at 116-136F (no active cooling taking place). When cooling foods, actively cool them in refrigerator or walk-in cooler at 45F or less (spread out on shallow pans). Cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
0.0
36.
Repair the damaged plastic door frame on sushi reach-in refrigerator...Remove stickers on shelving and from exteriors of food containers...Re-surface or replace cutting boards that have deep knife cuts...Replace torn heating pad at island cheese plastic wrap area...Replace the missing plastic strips at entrance to walk-in cooler...Repair the leaking pipe under 3-compartment sink...Re-caulk the missing or damaged caulk in cracks of island hot holding unit.
0.5
40.
Clean the following soiled surfaces and areas: exteriors/interiors of paper and glove box holders and adjacent areas by electric slicers--undersides of some food preparation tables and drawer/equipment handles--cracks and crevices of open food display areas and see-thru refrigerated display units--interiors of middle rinsing and sanitizing compartments of 3-compartment sink--plastic wrap machines areas--some mobile racks (including Krispy Kreme rack)--food scales--exteriors of walk-in cooler door and plastic curtain strips at entrance to walk-in unit--some wire shelving in deli area and shelving in walk-in cooler.
0.5
43.
Clean the soiled walls around toilets and handwashing areas in both bathrooms...Clean the soiled trash can top and baby changing table in men`s bathroom. In this same room, only small amount of cool water was available at right handsink. Maintain hot and cold water under pressure at this sink...Clean the soiled left water fountain fountain nozzle and drain (located by bathrooms).
1.0
44.
Clean the soiled exteriors and interiors of trash cans throughout kitchen, including their handles...Remove the accumulation of some trash and cardboard from ground near outside trash compactor and properly dispose of these items.
0.5
46.
Clean the dusty vents above open customer food display areas to ensure that cool air circulates unhindered...Remove the dust accumulated on light shields of island hot holding unit...Clean the soiled light shields in see-thru display units...Clean the soiled light globes in ventilation hood above cooking line. Replace burned out light bulbs in this area to provide at least 50 ft-candles of shielded light over cooking surfaces (currently lighting was 22-35 foot-candles over cooking surfaces)...Replace the peeling light bulbs above chicken display areas in island hot holding unit...Clean the soiled filters in ventilation hood above cook line...Clean the dusty vent openings on condenser unit of sushi reach-in refrigerator...Clean the dusty ceiling vent covers in bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found sushi vegetables, fish, etc. stored directly on paper toweling in containers. Do not use paper toweling for direct food contact since it is not approved for food storage. Use only approved food contact material such as deli paper...Found open package of hard cheese laying in condensation water in bottom of True reach-in refrigerator in "island" cheese cutting area. To prevent contamination of food, put cheese on shelving elevated above the bottom of this unit...In walk-in freezer, store raw sushi fish below and away from ready-to-eat foods.
1.5
16.
Several packages of baked chicken pieces on hot holding display island were at 117-130F. They shall be kept at 135F or above. Reheat them to 165F or above and then keep them at 135F or above on display. To ensure chicken stays at proper hot holding temperatures, keep them directly underneath the hot holding lights--not on the edges where heat may be quickly lost.
2.0
36.
Replace the torn door gasket on proofer...Remove the stickers from around slicer surfaces and areas...Remove the condensation accumulated on bottom interior of one True refrigerator in cheese prep area. Repair any condensation leaks so water does not accumulate at bottom of this unit...Discard cracked food containers and lids and replace as needed (NOTE: Gradually replace current hard-to-clean food containers and lids with ones that are easy to clean and sanitize--ensure they are approved for food storage...Replace torn heating pads at plastic wrap areas.
0.5
40.
Clean the following soiled surfaces and areas: exteriors/interiors of paper and glove box holders and adjacent legs by electric slicers--undersides of some food preparation tables and drawer/equipment handles--cracks and crevices of open food display areas--exteriors of food prep sinks--oven racks--plastic wrap machines areas--some mobile racks (including Krispy Kreme rack).
0.5
44.
Clean the soiled trash can in men`s bathroom.
0.0
45.
Clean the soiled walk-in freezer floors. Remove debris and old packaging materials from floor areas...Clean the soiled walls areas underneath paper towel dispensing areas in bathrooms. Remove the accumulation of soap on floor under soap dispensers.
0.5
46.
Clean the soiled vent hood above large bakery oven door...Clean the dusty vents above open food display areas (to ensure that cool air circulates unhindered)...Remove the dust accumulated on light shields of island hot holding unit...Clean the soiled light shields in see-thru display units...Replace the missing shield over a fluorescent bulb in see-thru display unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw fish for sushi observed stored above non-sushi fish ready to eat items for sushi area. When storing ready-to-eat raw meats such as sashimi-grade fish, store fish above non-ready-to-eat meats but below other ready to eat foods. CDI.
0.0
16.
Chicken on rotisserie display observed at 128-133 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that case is adjusted to proper temperature. CDI by reheating.
2.0
17.
Sliced cheese at sandwich line (on edge of prep cooler, not in properly nested pan) observed at 49 degrees F. Store cheeses in pans properly nested into prep line. Cheese (cut on site) in retail case observed at 51-52 degrees F. Ensure that foods are held at proper temperature. Presence of cheeses at proper temperature at other locations within these cases indicate that equipment failure is likely not cause of temperature violation. Recommend not stacking cheeses and removal of dividers within case that could impede flow of cold air. Establishment voluntarily discarded approximately 14 (1/2 lb) portions cheese. Other cheeses rapidly cooled. Immediate temperature violation corrected. Follow up visit to be performed on 8/27/10 to verify ability to hold cheeses at proper temperature.
2.0
40.
Clean top of oven in kitchen and plumbing under utility sink in shared canwash area.
0.0
45.
Floors in walk in freezers not clean. Maintain floors clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cheese (cut on site) in retail case observed at 51-52 degrees F. Ensure that foods are held at proper temperature. Presence of cheeses at proper temperature at other locations within these cases indicate that equipment failure is likely not cause of temperature violation. Recommend not stacking cheeses and removal of dividers within case that could impede flow of cold air. Establishment voluntarily discarded approximately 12 (1/3 - 1/2 lb) portions cheese.
2.0
40.
Exteriors of cooking equipment, hood over food prep area, interiors of cabinets under prep tables, shelf legs in walk in cooler, surfaces in shared canwash area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean behind cooking equipment and along equipment bases in cheese area. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Please note: Temperature violation cited on #17 above is a repeat violation. Repeat violations may be subject to loss of full credit. For example, a repeat violation involving cold food temperatures could result in a loss of up to four points. Additional point loss may take place if evidence is observed that temperature violation is due to equipment failure. Strongly recommend that establishment focus on correcting temperatures of retail cheeses cut on-site.
Fried chicken patties on steam line observed at temperatures as low as 103 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Do not overfill pans and keep covered. Establishment voluntarily discarded two foil bags of chicken portions.
2.0
17.
Cheese (cut on site) in retail case observed at 49-50 degrees F. Ensure that foods are held at proper temperature. Please note: only stacked product at front of case observed to be out of temperature. Recommend keeping product closer to base of case as product approaches front of case to ensure proper air flow and proper cooling of product. Establishment voluntarily discarded 5 portions chaumes cheese.
2.0
40.
Exteriors of cooking equipment, hood over food prep area, retail coolers near floor level in cheese area, shelf legs in walk in observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observations indicate that temperature violations on retail cheese case may or may not be equipment related. Recommend having unit serviced to ensure proper operation. Caulking between prep and sushi coolers and floor starting to pull away from equipment - recommend stripping existing caulk and re-sealing. Raw chicken observed to have been relocated from shelf on back wall of walk in to large rack unit on left wall also used for storage of ready to eat foods. No immediate risk of contamination observed. However, recommend that barrier be installed between shelves used for raw chicken and shelves used for ready to eat foods to prevent future risk of cross contamination. Discussed complaint received 10/14/09. Findings noted in complaint manager.
Recommend providing more space between raw rotisserie chicken rack and ready to eat foods. No immediate violation observed.
0.0
11.
Dried food debris on rotisserie skewers. Wash, rinse, and sanitize all wares before storage as clean. Recommend wiping off excess food juices and debris from skewers prior to cooking to aid in cleaning process.
1.5
16.
Foods on steam line observed at 78-104 degrees F (see temperature grid for details). Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Recommend adjusting steam line temperatures up and filling empty space with pan.
2.0
17.
Cheeses (cut on site) in retail case observed at 49-51 degrees F. Tuna salad at sandwich line observed at 54 degrees F with no temperature control. Ensure that foods are held at proper temperature.
2.0
36.
Observations indicate that temperature violations on retail cheese case may or may not be equipment related. Recommend having unit serviced to ensure proper operation.
0.0
40.
Speed racks, interiors of cabinets under prep tables, retail coolers near floor level in cheese area, shelf legs in walk in observed to be not clean. Maintain non-food contact surfaces clean.
0.5
43.
Remove paper trash from floors of public men`s room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cut tomatoes observed at 46 degrees F with no temperature control. Reminder: cut tomatoes are potentially hazardous and should be kept under refrigeration.
Reminder: employees wearing gloves shall wash hands and change gloves at any time which ungloved employees would be required to wash hands (i.e. after any activity which could contaminate hands.)
0.0
10.
Ready to eat raw sashimi fish observed stored above non-fish ready to eat foods in walk in freezer. Raw animal products shall be stored to not contaminate ready to eat foods. In cases where a raw animal product is documented to be ready to eat, store to not contaminate non-animal foods, and to not be contaminated by non-ready to eat animal foods. Recommend relocating sashimi fish to bottom shelf below only ready to eat foods. No prior discussions documented for this location about storage of raw animal foods in a freezer.
0.0
11.
Dried food debris on rotisserie skewers. Greasy buildup observed on sample lid stored as clean. Wash, rinse, and sanitize all wares before storage as clean. Recommend wiping off excess food juices and debris from skewers prior to cooking to aid in cleaning process. *repeat violation with some improvement*
1.5
17.
One of six cheeses temperature checked in display cases observed at 47-48 degrees F. Ensure that all potentially hazardous foods are maintained at 45 degrees F or below or 135 degrees F or above. Monitor display case temperatures closely and do not overfill case beyond manufacturer`s load limit.
0.0
25.
Two of two thermometers provided for staff observed to be out of calibration. Ensure that properly calibrated thermometers are available for staff use. Reminder: clean thermometers after use and store on cleanable surface. Do not store in water or sanitizer.
0.5
34.
One knife observed stored on prep sink faucet assembly - store on clean, cleanable surface.
0.0
35.
Single service items observed stored on not clean shelves under prep tables in kitchen. Protect single service items from contamination. Store on clean surface. Recommend that all single service items stored in back hallway be stored in sleeves to prevent contamination.
0.5
36.
Faucet at three compartment sink observed to be not in good repair - leaks/sprays when turned on. Maintain food and non-food contact surfaces in good repair.
0.5
39.
Foods observed to be reheating on unit which does not have any indication of being approved for reheating foods. Foods shall be rapidly reheated on equipment approved for cooking/reheating. Have documentation available verifying that unit is approved for reheating or cease reheating in this piece of equipment. Foods may alternately be reheated in oven, on range, or in microwave (with some conditions).
0.5
40.
Speed racks, hood filters, interior of some cabinets under prep lines, metro shelving, sheet pan rack observed to be not clean. Maintain non-food contact surfaces clean.
0.5
47.
Bottom shelves of racks used for single service item storage in back hallway observed to be adjusted very low above the ground. All storage in rooms where food is stored shall be at least 12 inches above the floor (6 inches if easily movable) to allow for floor cleaning and pest surveillance. Raise bottom shelves on these units to at least 12 inches above the ground.
0.5
49.
No documentation of approved training - no credit awarded. Credit can be given only for original Servsafe or state certificate dated within last three years indicating number of classroom hours of at least 12.
0.0
General Comments
Educational note: Cut tomatoes (along with cut melon and seed sprouts) are considered potentially hazardous under North Carolina rules, and must be held at 45 degrees F or below or 135 degrees F or above. Whole tomatoes, if stored at ambient temperatures, shall be heated to 135 degrees F or above within two hours or rapidly cooled by approved methods to 45 degrees F or below within four hours. No indication of violation observed during this inspection. Please share this information with other departments within this facility.
Dried food debris on rotisserie skewers. Dried caked on food debris observed on seasoning shakers. Wash, rinse, and sanitize all wares before storage as clean. Containers of dry goods shall be emptied and washed, rinsed, sanitized when soiled. Recommend small containers for spices to encourage regular emptying and cleaning. Continued violation can result in full credit taken for violations.
1.5
16.
Rotisserie chicken observed on retail display at 110 degrees F. Fried chicken observed on same display at 98 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Items on this style of retail case historically drop in temp rapidly if not directly under heat elements. Arrange product to take advantage of heating elements.
2.0
17.
Several cheeses on retail display at cheese cutting area observed at borderline temperatures of 45-47 degrees. Do not overfill case beyond manufacturer`s load limit.
0.0
40.
Speed racks, table under steam line, interior of some cabinets under prep lines, metro shelving, sheet pan rack observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Credit can be given only for original Servsafe or state certificate dated within last three years indicating number of classroom hours of at least 12.
Meat debris observed on rotisserie spears stored as clean. Fully wash, rinse, and sanitize all wares prior to storage. Utensil stored in contact with empty cough drop wrapper - maintain items clean during storage and protect from contamination. Large amount of built up dried spice and residue on seasoning shakers - wash, rinse, and sanitize when visibly soiled. Violations corrected during inspection.
2.5
17.
Shelving and speedracks observed to be not clean. Plastic cart cracked. Maintain non-food contact surfaces clean and in good repair.
1.0
28.
Floor and half wall behind cheese area packaging machine observed to be not clean. Floor under shelving in small storeroom and under shelving in back hall storage area observed to be not clean. Maintain floors, walls, and ceilings clean and in good repair.
0.5
General Comments
Increase bottom shelf height of shelving in back hall storage area to at least 12 inches to facilitate proper floor cleaning. Water observed on floor near where pipe from ceiling empties into floor drain in small storage room . Determine source of water and repair as necessary to not leak onto floor. Store brooms in an orderly manner. Two point bonus required approved Servsafe or state-issued certificate for current employee who works full time in establishment.
CHICKEN OBSERVED ON HOT MERCHANDISER AT 105-113 DEGREES F. PORK LOIN OBSERVED ON HOT MERCHANDISER AT 117 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE HELD AT 135 DEGREES F OR ABOVE. ENSURE THAT PRODUCTS ARE AT PROPER TEMPERATURE BEFORE PLACING ON MERCHANDISER AND ENSURE THAT MERCHANDISER IS SET TO MAINTAIN PROPER TEMPERATURE. CORRECTED ON SITE BY DISCARDING PRODUCT. (COS)
2.5
11.
FOOD DEBRIS OBSERVED ON ROTISSERIE ARMS, SHEET PANS STORED IN CLEAN WARES RACK. DIRTY UTENSIL OBSERVED STORED ON CLEAN KNIFE RACK. ENSURE THAT ALL WARES ARE PROPERLY WASHED, RINSED, AND SANITIZED PRIOR TO STORAGE. SPICE SHAKERS OBSERVED WITH CAKED ON FOOD MATERIAL - WASH, RINSE, AND SANITIZE WHEN VISIBLY SOILED AND AFTER USE. (COS)
2.5
14.
CROCK POT USED FOR STORAGE OF BEEF FOR SANDWICHES NOT APPROVED. ALL EQUIPMENT SHALL BE NSF OR EQUIVALENT. REMOVE UNAPPROVED EQUIPMENT.
1.0
17.
FOOD DEBRIS AND RESIDUE OBSERVED ON SPEED RACKS,IN CABINETS UNDER PREP LINES, AND ON EXTERIOR OF DRY GOODS BIN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
General Comments
SUSHI RICE OBSERVED TO BE PROPERLY TESTED FOR pH AND LOGS OBSERVED TO BE PROPERLY FILLED OUT - ENSURE THAT COPY OF STATE APPROVAL FOR pH CONTROL OF FOOD SAFETY OF RICE IS PRESENT AT TIME OF EACH INSPECTION - CONTACT JAMES SMITH AT 919-868-9246 IF NO APPROVAL LETTER IS AVAILABLE. STORE MOPS AND BROOMS ON DESIGNATED RACK. RINSE SPRAYER OBSERVED TO BE HANGING BELOW FLOOD RIM OF SINK - REPLACE SPRING TO PREVENT RISK OF BACKFLOW. RECOMMEND THAT SPLASH PROTECTION BE PROVIDED AT END OF METRO SHELVING ADJACENT TO MOP SINK IN STORAGE ROOM. READY TO EAT RIBS OBSERVED STORED ON SAME DUNNAGE RACK AS RAW CHICKEN, BUT WITH NO IMMEDIATE POTENTIAL FOR CONTAMINATION - STRONGLY RECOMMEND THAT RIBS BE RELOCATED TO SHELVING WITH OTHER READY TO EAT FOODS.
SALMON OBSERVED IN DISPLAY COOLER AT 50 DEGREES. POTATO SALAD AND CHICKEN OBSERVED IN DISPLAY AT 47-49 DEGREES. ROAST BEEF OBSERVED IN UNDERCOUNTER COOLER AT 50 DEGREES. COLD FOODS MUST BE HELD AT 45 DEGREES OR LESS. ENSURE PRODUCT IS AT PROPER TEMPERATURE BEFORE LOADING COOLER. IF COOLER CANNOT MAINTAIN PROPER TEMPERATURES, HAVE SERVICED TO ENSURE COMPLIANCE.
2.5
16.
Single service food containers stored on dirty surface in undercounter cabinet. Ensure that single service food containers are stored on clean surface or kept in oringinal packaging until used.
1.0
24.
Numerous flies observed in deli area. Maintain area free of pests.
2.0
31.
WD40 stored on shelving unit above single use items. Spray bottles of cleaners stored on splashguard at prep sink. Toxic items shall be stored so that they cannot contaminate food, utensils, or single use items.
2.5
General Comments
Remove disused meat slicer or maintain clean. Maintain cabinets under prep tables clean.
