Premise Information Return to Inspections Name SALADELIA Rules Governing Inspection Scores. Address 4201 UNIVERSITY DRIVE Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP DURHAM NC 27707 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Durham Residential Care and Local Confinement:  Select Rules Inspection Date 8/15/2022   Final Score @ Grade 94.50 A NC Department of Environmental Health:  Website General Comments Establishment thermometer:32F EHS thermometer:32F

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11 (A) Equipment, Food Contact surfaces - utensils - P. Several stainless steel contains and utensils were stored as clean but still had food debris and stickers from previous use on them. Food contact surfaces shall be clean to sight and touch. CDI-All were sent to be rewashed, rinsed, and sanitized. 21 0 Proper hot holding temperatures No No Yes No No 3-501.16 Maintain TCS foods in hot holding at 135F or above. -P Observed lamb meat stored in the steamwell in the kitchen holding at 109F. Maintain TCS foods in hot holding at 135F or above. CDI, lamb meat was reheated to 166F. 22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT. Observed salmon stored in reach in cooler 1 at 48F. Observed lentils, cheese, mac & cheese, lettuce holding at 45F-51F in the tall reach in cooler in the dish area. Observed chicken salad stored in the clear display cooler 47F. Observed the top layer of lettuce holding at 56F and the lower layer at 38F. Maintain TCS foods in cold holding at 41F or less. CDI, all food items moved to the walk in cooler. 43 0.50 In-use utensils: properly stored No No No Yes No 3-304.12 In-Use Utensils, Between-Use Storage (C). REPEAT. Observed utensils stored in 90F water in the front. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Keep utensils in running water. 47 0.50 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Good Repair and Proper Adjustment - Equipment (C). REPEAT. Observed torn gaskets on the tall reach in cooler in the dish area and in the reach in cooler behind the stove. Observed reach in cooler doors at make line and the front area not in good repair. Equipment shall be maintained in good repair. Repair. Orders put in place for the gaskets.