2-301.14; Priority; Employee was handling cell phone and immediately began food preparation without a handwashing step. Food employees shall wash their hands after engaging in activities that contaminate the hands. CDI: Employee's hands were washed.
2.0
22.
3-501.16 (A)(2) and (B); Priority; All sliced deli meats in the boars head customer case were maintained above 41F. These food items were cooled in walk in cooler prior to being placed in display case. Deli meats were placed into walk in freezer to rapidly cool to 41F. Cheeses in center cheese customer case were maintained above 41F. Ambient air temperature of center cheese case had a range of 40-42F. Cheeses were moved to walk in cooler to cool to 41F. Food in sandwich make line lower compartment cooler was maintained above 41F. Door was left open for a prolonged period. Door was closed and food was allowed to cool. Temperature controlled for safety foods shall be maintained at 41F or less.
3.0
23.
3-501.18; Priority; Multiple chubs of deli meats were maintained beyond 7 day hold or without a date label. Temperature controlled for safety foods shall be discarded after 7 days with day 1 beginning on the date of preparation. CDI: All food was voluntarily discarded by PIC.
1.5
49.
4-601.11(B) and (C); Core; Tracts of deli cases and sandwich prep cooler were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
General Comments
Risk control plan issued for Boars Head self service case. EHS will return to monitor cold holding temperature log on 02/13/2024. If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Deli meats and cheeses in the customer self service section were maintained above 41F. All prepared sushi in customer self service case were maintained above 41F. Multiple containers of cooked chicken and dumplings in the rotisserie self service area were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Sushi products and deli meats were placed into walk in freezer for rapid cooling. Ensure that food items placed for customer self service are maintained at 41F.
3.0
23.
3-501.18; Priority; One container of chicken was maintained beyond 7 days (10/9/23). Temperature controlled for safety foods shall be discarded after 7 days, with day 1 beginning the date of preparation.
0.0
24.
3-501.19; Priority; Pizza was served to a customer beyond four hours from time of preparation. When using time as a public health control, food that is marked to exceed a 4-hour limit shall be discarded. CDI: Pizza was voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; Tracks of deli cases soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Half points deducted due to noted improvements.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
5-205.11; Priority Foundation; Water from the sushi handwashing sink was used for food preparation. Oven mitts were stored in the sandwich make line handwashing sink. Handwashing sinks shall be maintained accessible at all times for employee use and may not be used for purposes other than handwashing. CDI: Oven mitts were removed. Educational moment with employees.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Deli meats and cheeses in the customer self service section were maintained above 41F. All prepared sushi in customer self service case were maintained above 41F. Multiple containers of cooked chicken and dumplings in the rotisserie self service area were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Rotisserie cold holding unit will not be used until it is repaired. Sushi products and deli meats were placed into walk in freezer for rapid cooling. Ensure that food items placed for customer self service are maintained at 41F.
3.0
23.
3-501.17; Priority Foundation; Container of white rice in the fryer prep cooler was not labeled with date of preparation. Container of brown rice in the sushi prep cooler was not labeled with date of preparation. Temperature controlled for safety foods shall be labeled with dates of preparation. CDI: Dates were unknown, rice was voluntarily discarded.
1.5
29.
8-103.12; Priority; Sushi rice pH was not logged for August 7th, 2023. Employee was unable to perform pH test for sushi rice during inspection. Employee from another store arrived to perform pH test and pH was registered at 4.16 (acceptable pH range is 3.30 - 4.10). If the regulatory authority grants a variance or a HACCP plan, the permit holder shall comply with the HACCP plans procedures that are submitted and approved as a basis for the modification. The permit holder shall maintain and provide to the regulatory authority records that demonstrate monitoring critical control points, verification of the effectiveness of the operation, and necessary corrective action if there is a failure at a critical control point. Sushi rice and all prepared sushi (35 containers in total) containing the prepared sushi rice were voluntarily discarded because it was maintained for above approximately four hours (not logged in book) and pH was maintained above acceptable range.
1.0
39.
3-305.11; Core; Multiple boxes of food were stored on the floor in walk in cooler and walk in freezer. Water from condenser in walk in cooler was actively dripping onto box of thawing food. Rice and sauce were stored directly below handwashing sink paper towels, where they could be dripped onto. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to dust or other contamination, and at least 6 inches above the floor. Do not store food under dripping condenser. Store food at least 6 inches above the floor. Relocate rice containers to avoid contamination during handwashing.
1.0
41.
3-304.14; Core; Sanitizing bottle had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure sanitizing solutions have proper concentration.
0.0
45.
4-903.11(A) and (C); Core; Single-service containers were stored below paper towels where they could be splashed and dripped onto near sushi prep area. Cleaned single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Avoid storing items under paper towels.
0.0
47.
4-501.11; Core; Walk in cooler was actively dripping condensate. Equipment shall be maintained in a state of good repair. Repair walk in cooler.
0.5
49.
4-601.11(B) and (C); Core; Tracks of deli cases soiled with food debris. Grease build up on fume hood. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.11; Core; Trim was peeling off of wall near sushi prep cooler. Physical facilities shall be maintained in a state of good repair. Repair trim.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
5-205.11; Priority Foundation; Container was stored inside handwashing sink nearest to the sandwich make line. Handwashing sinks shall only be used for handwashing. CDI: Container removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food items in the sushi self serve case and deli meat self serve case were maintained above 41F. Temperature controlled for safety food shall be maintained at 41F or below. CDI: Food was moved to walk in freezer to rapidly decrease cool. Ensure that food is at 41F or less before placing into self serve cases.
1.5
49.
4-601.11(B) and (C); Core; Tracks of deli cases soiled with food debris. Grease build up on fume hood. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Pizza sauce in pizza flip top cooler at 45F. Deli meat in display cooler at 42-44F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. All other items in pizza flip top cooler at 41F or below. Deli meat in display case sliced and placed directly into cooler. Deli meat may have been above 41F when placing into cooler. Deli meats re-located to walk-in freezer during inspection.
1.5
23.
3-501.17; Priority Foundation; Opened bag of sausage and opened deli turkey without date marking. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods prepared and packaged by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded. Sausage opened two days prior and turkey opened today. Items labeled during inspection. No points deducted.
0.0
49.
4-601.11(B) and (C); Core; Tracks of deli cases, shelving throughout facility soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-903.11(A), (B) and (D); Core; Container of cleaned utensils including spoons, metal spoons and scoops stored with food contact portion outside the container. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and covered or inverted. Educated manager to invert utensils so that food contact portion is protected. Utensils rearranged during inspection.
0.0
49.
4-601.11(B) and (C); Core; Much improvement on freezer floor. Gaskets on pizza station cooler and reach-in cooler has some residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Employee cleaned gaskets during visit.
4-601.11(B) and (C); Core; Walk-in freezer floor soiled with food debris, speed racks in walk-in cooler soiled with food debris and residue buildup. Sprayer at three compartment sink soiled with black residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee began to take apart and clean dish sprayer during inspection.
6-301.12; Priority Foundation; Two hand sinks without paper towels in the dispensers. Each handwashing sink shall be provided with individual disposable paper towels. Paper towels replaced during inspection.
4-602.13; Core; Grease and dust accumulating on top of hood near sushi prep area. Sink sprayers lightly soiled. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
General Comments
Inspection led by Jackson Schaub. 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 signature required due to COVID-19 precautions.
5-204.11; Priority Foundation; Handwash sink was blocked by cart upon arrival. Handwash sink must remain accessible at all times. CDI: Cart moved
1.0
General Comments
Inspection led by Jackson Schaub
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. Inspection was led by Shannon Flynn.
*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.
