Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/18/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Some items in far right cooler on cook line holding TCS (Time/Temperature Controlled for Safety) foods above 41F. Some items (in bottom back part of cooler) at 41F. TCS foods shall be held cold at 41F or below. Unit may be in defrost mode, and most items date marked with today's date and added to cooler before opening. Ice bags added to items in this cooler during inspection. Manager stated items will be cooked or sold by end of lunch service. Facility agreed to monitor temperatures. Facility is closed from 3:00-4:00 daily and will restock items from walk-in cooler after closing.
1.5
44.
4-903.11(A), (B) and (D); Core; Bucket of cleaned utensils, spatula and scoops stored on dish rack with food-contact portion of utensils facing up out of the container. A second basket of cleaned equipment near dry storage cook area with spatulas and whisks stored with food-contact portion facing up. Storing utensils in this manner allows more opportunities for contamination, and when grabbing to use, employees will touch food-contact part. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Utensils flipped around during inspection.
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; House made ginger dressing dated 3/2 in reach-in cooler, Eel sauce in walk-in cooler 2/28. Kimchi sauce and mango salsa in reach-in cooler with date marking that looked like 2/9. Food shall be discarded if it exceeds 7 days, excluding time frozen. Items past 7 days voluntarily discarded during inspection, mango salsa and kimchi sauce employee stated items were made 3/9. Wonton soup in walk-in freezer dated 3.15. Date marking system is currently dated when product is made. Todays date is 3/11, 3/15 is not possible. Recommend reviewing date marking with all employees, employee stated wonton soup made on 3/8 but unsure when placed into freezer.
1.5
41.
3-304.14; Core; Several wiping cloth buckets with 0ppm or below 100ppm quaternary sanitizer solution. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quaternary solution shall be 200-40ppm. Asked about how buckets are filled and they are placed under dispenser at three compartment sink and dispensed. After allowing solution to run longer, sanitizer at correct concentration. Recommend filling up three compartment sink sanitizer basin with solution and filling buckets from this solution, employees educated on this procedure. All buckets replaced during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Bucket of cleaned utensils, spatula and scoops, stored on empty three compartment sink drainboard next to handsink. Paper towel dispenser at this handsink is over drainboard and after washing hands these clean dishes could become contaminated from splatter. This is the dirty side of the sink and items were moved. Only store soiled dishes in this area. A couple of containers stacked with water nested in-between. Improvement from previous inspection. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and in a self-draining position that allows air drying.
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 11/27/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; BBQ eel in hot holding cabinet at 120F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. BBQ eel is reheated in the oven and placed into the hot holding cabinet during service. Small portions of eel, recommend to use TPHC for this along with the rice already on TPHC. Time added to hot hold container during inspection, and TPHC form emailed to PIC.
1.5
44.
4-903.11(A), (B) and (D); Core; Several stacks of metal containers, metal bowls and large clear containers in clean dish area with water nested between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.5
45.
4-903.11(A) and (C); Core; Stacks of takeout containers on top of sushi display cooler with food portion facing up, near sushi bar area. Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Containers moved during inspection.
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 94
#
Comments
Points
15.
3-302.11; Priority; Pooled raw shell eggs in container and squeeze container in reach-in cooler with ready-to-eat broth, salads and container of lettuce on shelving below. Opened raw chicken on sheet pan in walk-in freezer above sushi salmon on sheet trays below. Food shall be protected from cross-contamination by storing ready-to-eat foods above raw foods. Items re-located during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Several dishes stored as clean with dried food residue, and sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items taken to dirty dish area to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several cooked and TCS sauces in squeeze bottles and on rolling cart on ice, tomatoes and tofu on ice bath near soup warmers above 41F. TCS( Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Upon questioning TPHC forms and documents, manager stated they place bottles and sauces on cart back into walk-in cooler after lunch. TPHC items may not be saved and once 4 hours out of temperature control it should be discarded. Manager stated tomatoes and tofu are on time and are discarded after lunch and time procedures are being marked on log in this area. More ice added to the ice baths and items at 41F or below. Ensure sufficient ice is in these ice baths or use TPHC but items must be discarded after removed from temperature control.
1.5
48.
4-501.14; Core; Dish machine area and dish sprayer soiled with residue buildup. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before and after use, and at a frequency necessary to prevent recontamination of equipment and utensils. Clean the dish sprayer more frequently.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment, shelving in coolers and dry storage shelving have food residue and 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.
0.5
51.
5-202.13; Priority; Dish sprayer hanging below rim of sink into sink near dish machine. An air gap between water supply inlet and the flood level rim of the plumbing fixture, shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Flip coil around or replace dish sprayer so it does not hang into sink.
1.0
General Comments
Verification for dish sprayer by April 28th, 2023. Follow-Up: 04/28/2023
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 90
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food debris in prep area handwashing sink where tofu was dumped. Handwashing sink near cookline had a metal wire scrubber used to clean woks sitting in the bottom. A handwashing sink may not be used for purposes other than handwashing. CDI- scrubber removed and discarded, reminded PIC of exclusive handwashing sink use.
1.0
16.
4-601.11 (A); Priority Foundation; Numerous food containers on the clean dish rack were observed with sticker residue or partially dissolved date marking stickers. Food residue observed in metal pans. A few knives on the clean knife block were observed with residue. Food-contact surfaces shall be clean to sight and touch. CDI- all items removed for additional cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tofu and cut tomato in a melted ice bath were observed well above proper cold holding temperature (see chart). TCS foods (time and temperature controlled for safety foods) shall be held at 41F or below. Containers were sitting too high up to be kept cold and ice was too melted to properly cool foods. CDI- cut tomato voluntarily discarded and tofu moved to walk-in to cool back down. Consider keeping these items on time instead of temperature control to avoid cold holding violation. Full points taken for repeat violation.
3.0
24.
3-501.19; Priority Foundation; Sushi rice marked for 4 hour time hold but written time holding procedures could not be provided for review. Written procedures shall be prepared in advance, maintained in the facility and made available upon request for time as a public health control. CDI- provided TPHC form. No points taken today.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of unknown liquid was observed in the warewashing area. PIC determined it was bleach. Working containers of cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottle discarded by PIC since it was corroding.
1.0
37.
3-302.12; Core; A single container of cornstarch was unlabeled. Except for foods that are easily identifiable such as dry pasta and rice, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. All other containers have labels. No points taken today.
0.0
44.
4-901.11; Core; Observed several pans and containers stacked wet in clean dish area. After washing and sanitizing, dishes and utensils shall be placed in a position that allows draining and air drying. Full point assessed for repeat violation.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were observed stored directly below the handwashing sink paper towel dispenser. This creates the possibility of contamination. Clean dishes shall be stored where they are not exposed to splash, dust, or other contamination. CDI- PIC moved dishes further away on the shelf.
0.0
48.
4-501.14; Core; Warewashing machine was observed to have old food residue along the inside of closing doors and the top. Inside of machine is encrusted in a white deposit. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation.
1.0
48.
4-302.14; Priority Foundation; No quat testing paper could be located during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- a strip of quat testing paper was provided until Ecolab supplies quat testing paper.
0.0
49.
4-601.11(B) and (C); Core; The air vent inside the walk-in unit has dust accumulation. The fan cover inside the tall reach-in unit has residue and dust build-up. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these items.
0.5
55.
6-501.12; Core; The wall behind the warewashing area is still soiled with black residue. Physical facilities shall be kept clean. Clean FRP wall to remove residue. The ceiling above the warewashing area is showing dust accumulation near the air vent. Clean this area and avoid contamination of clean equipment.
0.5
56.
6-403.11; Core; An employee water bottle containing a dark liquid was observed sitting on clean dishes in the clean dish area. Utilize areas designated for employees' to eat, drink, and use tobacco so that food, equipment, linens, and single-use articles are protected from contamination. CDI- bottle discarded by PIC.
0.5
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
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/25/2022
Score: 97
#
Comments
Points
19.
3-403.11; Priority; Observed cooked eel taken from sealed packages and reheated in a glass display case at the sushi station. After over an hour, the eel was still under 135. Food taken from hermetically sealed packages for hot holding shall be heated to 135F within 2 hours. This glass unit may not be able to heat product fast enough. Encouraged PIC to heat eel in the oven and place in glass holding display once appropriate temperature is reached. Eel reheated in oven. Corrected during inspection. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cooked shrimp tempura and cheese in one of the cookline reach-in units at over 60F. TCS foods shall be maintained at 41F or below. Unit was not cooling properly. CDI- Technician was called to fix reach-in and arrived during inspection. Foods were voluntarily discarded. Full points not taken today.
1.5
35.
3-501.13; Core; Observed tuna thawing in the walk-in still sealed in ROP packaging. 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. CDI- package cut open.
0.5
44.
4-901.11; Core; Observed several pans and containers stacked wet in clean dish area. After washing, dishes and utensils shall be placed in a position that allows draining and air drying.
0.5
48.
4-501.14; Core; Warewashing machine was observed to have old food residue along the inside of closing door and the top. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
55.
6-501.12; Core; The wall behind the warewashing area is soiled with black residue. Physical facilities shall be kept clean. Scrub FRP wall to remove residue. No points taken today.
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 05/25/2022
Score: 95
#
Comments
Points
10.
6-301.14; Core; Prep area handwashing sink did not have a sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC to provide signage at each handwashing sink. No points taken.
0.0
16.
4-501.114; Priority; The bar area glassware cleaning machine was not pulling the appropriate amount of chlorine sanitizer. CDI- Ecolab technician arrived and replaced the feeder line. No points taken today. Monitor warewashing machines daily using test strips to ensure sanitizer concentration.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in a make line cooler drawer were holding well above 41F. TCS foods (time/temperature controlled for safety foods) shall be maintained at 41F or below in cold storage. CDI- Softshell crab, shrimp tempura, sushi rolls and raw chicken were voluntarily discarded by the PIC. Full points deducted for repeat violation.
3.0
39.
3-305.11; Core; Boxes of lobster and chicken were observed on the freezer floor. Food shall be stored at least 6 inches above the floor. PIC to make room on shelving for boxed food products.
1.0
47.
4-501.12; Core; Makeline cooler drawer was observed not closing properly. This was likely the cause of food temperatures being out of compliance. Equipment shall be kept in a state of good repair. Do not use equipment that is not functioning properly. PIC has submitted a work order for this unit.
0.5
49.
4-601.11(B) and (C); Core; Dusty vents observed in the walk-in and on the ice machine. Accumulated residue was observed on the sprayer nozzle in the dish area. Insides of frying equipment have grease build-up. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
Location: 525 NEW WAVERLY PL SUITE 103 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several items in make line flip top cooler above 41F. Chicken, rice and beans sprouts at 47-51F. Several items in sushi display cooler including salmon, shrimp and tuna at 47-50F. TCS(Temperature Control for Safety) foods shall be held cold at 41F or below. Items in sushi display were placed in unit before opening this morning. Ice added to containers and bagged ice added to tops of items to cool down. Items in make line cooler been in cooler from day prior and were voluntarily discarded during inspection. Ensure items are held cold at 41F or below. Breaker flipped on outlet where make line cooler is plugged in. Recommend having cooler checked and do not keep foods in this cooler overnight.
1.5
48.
4-302.14; Priority Foundation; Facility does not have test strips for bar and main dish machine and for three compartment sanitizer. A test kit or other device that accurately measures the concentration of MG/L of sanitizing solutions shall be provided. Verification required.
0.5
49.
4-601.11(B) and (C); Core; Minor buildup along hood near dry storage area, side of equipment near front line and handle of dish sprayer soiled with residue buildup and needs to be cleaned. 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
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: 02/07/2022
