Location: 4137 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/12/2024
Score: 95.5
#
Comments
Points
9.
3-301.11; Priority; Observed a food employee grabbing RTE food from the prep line cooler with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - The employee was educated by PIC and put on gloves.
2.0
15.
3-302.11; Priority; Found raw chicken stored above cut cabbage in the bottom prep line cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
28.
7-204.11 ; Priority; Chlorine concentration in sanitizer in a bucket was over 200ppm. Concentration required for chlorine sanitizer used in facility shall be between 50-200ppm. CDI by adding water to the solution, now chlorine sanitizer is between 50-200ppm.
0.0
39.
3-305.11; Core; Found on the floor a container of raw chicken in walk-in freezer and a box of cut broccoli in the walk-in cooler. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep the food at least 6 inches above the floor.
1.0
40.
2-402.11; Core; Observed one food employee not wearing any hair restraints while working with food. Food employees shall wear hair restraints such as hats, hair coverings or nets, to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - he put on a hat during inspection.
0.0
41.
3-304.14; Core; Observed a bucket of chlorine sanitizer stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI - the bucket moved off floor.
Location: 4137 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Found a fork inside the handwashing sink, sushi cutting tools above the sink's knobs, and a variety of utensils under the paper towel dispenser near the handwashing sink in sushi section at front. A handwashing sink may not be used for purposes other than handwashing. CDI - all items removed by PIC and the food employee educated.
1.0
15.
3-302.11; Priority; Found raw chicken stored above tilapia and cut cabbage in the bottom prep line cooler. Also, in the walk-in cooler raw chicken was stored above cabbage. In the walk-in freezer raw chicken was stored above raw seafood (both repackaged in the establishment). To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
21.
3-501.16(A)(1); Priority; Observed that one container of fried rice was hot holding below 135F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 135F or above. CDI - rice was reheated to proper temperature (hot holding for less than two hours).
0.0
23.
3-501.17; Priority Foundation; Observed that one container of breaded chicken in the walk-in cooler was not date marked. TCS foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking (cabbage prepped yesterday).
0.0
24.
3-501.19; Priority Foundation; The facility uses time as a public health control for sushi rice. The rice was time labeled for 4 hours, but the TPHC written procedure was missing. Written procedure shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. CDI - emailed TPHC form to PIC and explained the process.
0.0
28.
7-202.11; Priority Foundation; Found Gaps and Cracks Foam stored on the shelf together with food (cans, rice) and single service articles. Only those poisonous and toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. CDI - PIC voluntarily discarded the chemical.
1.0
35.
3-501.13; Priority Foundation; Observed that tuna was thawed in uncut packages. 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. CDI - PIC made small cuts in ROP packages.
