3-302.15; Core; Cut avocadoes had stickers present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil before being cut. Remove stickers when washing avocadoes.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
7-102.11; Priority Foundation; Bottle of degreaser did not have a label. Working containers storing toxic materials such as cleaners shall be clearly and individually identified with the name of the material. CDI: Label added.
0.0
41.
3-304.14; Core; Sanitizing bucket and spray bottle had 0 ppm concentration of quaternary ammonia. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's label. Ensure sanitizer has proper concentrations.
0.5
42.
3-302.15; Core; Cut avocadoes had stickers present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil before being cut. Remove stickers when washing avocadoes.
0.5
56.
6-403.11; Core; Employee personal items and food were stored with facility equipment and food. Suitable facilities shall be located so in a designated area for employee personal items. Store personal items in designated areas.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-301.12; Priority; Employee washed their hands while wearing gloves. Food employees shall clean their hands and exposed portions of their arms with proper handwashing procedures. CDI: Reviewed proper handwashing procedures with employee and their hands were washed again.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items within walk in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Walk in cooler began lowering temperature to 39F after keeping the door shut. Avoid keeping walk in cooler door open for prolonged periods. Person in charge called technician to ensure that walk in cooler is operating correctly.
1.5
47.
4-501.11; Core; Backside of dish machine was leaking water during use. Equipment shall be maintained in a state of good repair. Repair dish machine.
0.0
47.
4-202.11; Priority Foundation; Knives were stored in self-constructed cardboard holders. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Knives were removed from cardboard holders.
0.5
49.
4-602.13; Core; Fume hood above kitchen grill line had accumulations of dust and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residues.
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; Handwashing sink in main kitchen prep area did not have a splash guard. Water from handwashing sink was splashing onto equipment on adjacent prep table. Cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Install splash guard or relocate prep table.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
15.
3-302.11; Priority; Raw tuna and salmon were stored above ready-to-eat crab and eel in walk in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged to store ready-to-eat foods in separate area of walk in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler had a fluctuating ambient temperature of 40-44F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food in walk in cooler was prepared within last 3 days and had a temperature below 45F. Food was moved from walk in cooler to prep coolers and prepared food will be voluntarily discarded within three days of its preparation.
1.5
33.
4-301.11; Priority Foundation; Walk-in cooler had a fluctuating ambient temperature of 40-44F. Equipment for cooling and cold holding food shall be sufficient in number and capacity to provide food temperatures. EHS will verify walk in cooler repairs by 03/24/2023.
0.5
41.
3-304.14; Core; Wiping cloth bucket was stored directly on the floor. Containers for wiping cloths shall be stored off the floor. CDI: Bucket moved off of floor to bottom shelf of prep unit.
0.0
45.
4-903.11(A) and (C); Core; Handwashing sink in sushi prep area did not have a splash guard. Water from handwashing sink was splashing onto to-go containers. Cleaned single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Install splash guard or relocate prep table.
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 Follow-Up: 04/02/2023
