Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/17/2024
Score: 98
#
Comments
Points
6.
2-401.11; Core; Three employee beverages with no lids were sitting on top of the beverage dispenser. Employees may drink from closed beverage containers as long as the container is handled to prevent the contamination of the employee's hands, the container, exposed food, clean equipment and other supplies. CDI- Cups were removed and voluntarily discarded.
0.0
39.
3-305.11; Core; Several boxes/bags of food are stored on the floor of the dry storage area. Food shall be stored at least six inches above the floor. Store all food on shelving, pallets, dollies.
1.0
48.
4-302.14; Priority Foundation; No quat.ammonia test strips were available. A testing device that accurately measures the concentration of santizing solutions shall be maintained on site. A verification visit will be made no later than Friday, September 27, 2024 to ensure quat.ammonia test strips are maintianed on site.
0.5
49.
4-601.11(B) and (C); Core; The curtains leading to the kitchen from the dining room, from the sushi area and to the bathroom area need washing and the vent covers on the ice machine have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items on a more frequent basis.
0.5
54.
5-501.114; Core; The garbage dumpster was recently replaced (lids are in place) but it does not have a drain plug. Dumpsters with drains are required by law to have a drain plug. Have your landlord request a drain plug from your waste management company.
0.0
56.
6-403.11; Core; An employee's banana and keys were stored on a shelf above the establishment's dry goods/supplies. Employee food/drinks and belongings shall be stored in a designated area where they cannot contaminate the establishment's food and supplies. CDI- Items were relocated to the bottom shelf.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 09/27/2024
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/22/2024
Score: 96.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Eel and tempura shrimp are being held on time but there is not a written procedure available. Written procedures shall be prepared in advance for foods being held on time in lieu of temperature...CDI- Paperwork discussed and written during inspection.
1.5
37.
3-302.12; Core; The bulk ingredient containers with the white lids as well as the big container of salt needs labeling. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers.
1.0
39.
3-305.11; Core; A large container of soy sauce is stored on the floor. Food shall be stored at least six inches above the floor. Store all food on shelving, pallets, dollies.
0.0
41.
3-304.14; Core; Damp wiping cloths were stored on various surfaces in the kitchen; a bucket of sanitizer with wiping cloths was stored on the floor in the sushi prep area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Sanitizer buckets shall be stored above the floor. CDI- Cloths were removed; sanitizer bucket was put on shelving.
0.5
47.
4-501.11; Core; The lid on the soup kettle is broken and the handle on the rice warmer storing fried rice is broken. All equipment shall be maintained in good repair and easily cleanable. Replace/repair broken equipment.
0.0
54.
5-501.111; Core; The recycling dumpster is missing a lid and the lids will not close on the on the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.0
54.
5-501.115; Core; The dumpster pad is stained with food. The dumpster area shall be maintained clean. Clean the dumpster pad.
0.0
54.
5-501.110; Core; Boxes that are not broken down are stored around the recycling dumpster and in the dumpster. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure boxes are broken down before putting them into the dumpster.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/12/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw beef found stored over cilantro in the sushi prep cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved the items.
3.0
16.
4-601.11 (A); Priority Foundation; A few containers found stored as clean with a small amount of food debris or sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Server reach in cooler found maintaining TCS itmes at 44F. TCS food shall be maintained 41F or below. CDI: PIC turned the cooler down.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/16/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw seafood found stored over lemons in the reach in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved lemons.
1.5
28.
7-201.11; Priority; Three bottles of butane found stored over various foods, including vinegar and seasonings. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC moved butane to a lower shelf.
1.0
41.
3-304.14; Core; A few wet wiping cloths found stored on various surfaces. Quat sanitizer with wiping cloth found reading at almost 0 ppm. Wiping cloths shall be stored clean and dry or in sanitizer of an acceptable concentration. CDI: PIC replaced sanitizer and placed rags in sanitizer buckets.
0.5
43.
3-304.12; Core; Several sets of tongs found stored handing on the oven handle into the small walkway. Utensils between uses shall be stored where they will not be contaminated. CDI: Tongs were moved.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/30/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Large reach in cooler found maintaining at 44F with TCs foods inside (see temperature chart). TCS foods shall be maintained at 41F and below. CDI: PIC turned down cooler.
1.5
39.
3-305.11; Core; Several containers of sauce, two containers of sweet potatoes and a container of ginger found stored on the floor. Food shall be stored at least 6 inches off of the floor. Store food at least 6 inches off of the floor.
1.0
41.
3-304.14; Core; The quat.ammonia sanitizer in the sanitizing buckets tested below 150 pppm. Quat. ammonia sanitizer shall be maintained between 150 to 400 ppm. Sanitizer was remade and tested between 200-400 ppm.
0.5
47.
4-501.11; Core; Small leak found coming from the back of the hand wash sink faucet and two food containers found cracked. Equipment shall be maintained in good repair. Maintain equipment in good repair.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 98
#
Comments
Points
41.
3-304.14; Core; The quat.ammonia sanitizer in the sanitizing buckets tested below 150 pppm. Quat. ammonia sanitizer shall be maintained between 150 to 400 ppm. Sanitizer was remade and tested between 200-400 ppm.
0.5
45.
4-903.11(A) and (C); Core; Bowls and ramekins are being stored with their food contact surfaces exposed as well as cups in the beverage station area. Utensils shall be stored covered or inverted. Cover or invert your bowls, plates, ramekins, cups, etc.
0.5
47.
4-201.11; Core; A panel is taped on one of the rice warmers and a knob is missing from the rice cooker. Equipment and utensils shall maintain their characteristic qualities under normal use conditions. Replace warmer and knob.
0.0
48.
4-501.14; Core; There is a slight build up of residue on the insides of the dish machine. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the inside of the dish machine.
0.0
52.
5-402.11; Priority; The end of the hose was resting in the can wash. A direct connection may not exist between the sewage system and a drain ... The end of the hose was cut so that it does not reach the basin of the can wash. **This violation had previously been put at #51 in error.
1.0
56.
6-403.11; Core; Employee food, drinks, phone and purse are stored on shelving above the restaurant's food and supplies. Employee food/drinks and belongings shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee food/drinks and personal belongings in a designated area and/or on bottom shelves.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/15/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A few of the tcs food temperatures (see chart) temped above 41F. TCS foods being held cold shall be maintained at 41F or below. CDI - All the foods were portioned amounts and will be used by the end of the dinner shift.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Working containers of cleaners and sanitizers as well as other toxic/poisonous materials shall be labeled with the common name of the material. CDI - The degreaser was labeled.
1.0
39.
3-307.11; Core; A container of bell peppers was sitting on a container of exposed sliced zucchini. Food shall be protected from all sources of contamination. CDI - Wax paper was put between the container and zucchini.
1.0
39.
3-305.11; Core; A container of sweet potatoes and containers of various sauces were stored on the floor under shelving. Food shall be stored at least six inches above the floor. Store all food on shelving/dollies.
0.0
47.
4-501.11; Core; The handle on one of the rice cookers in the sushi area is broken/fully detached and the knob is missing from the soup kettle. All equipment shall be maintained in good repair and easily cleanable. Replace handle/knob or equipment to ensure it can be kept clean.
0.0
49.
4-601.11(B) and (C); Core; The curtains separating the dining room from the cooking area and the sushi prep area from the cooking area are soiled and the bulk white containers need wiping down due to a build up of food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the curtains and bulk containers on a frequent basis.
0.0
51.
5-202.13; Priority; The end of the hose was laying in the basin at the mop sink. At least one inch shall be between the water supply inlet and the flood rim of the plumbing fixture. CDI - Hose was wrapped around mop storage rack.
1.0
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/01/2022
Score: 97.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Spray bottles of sanitizer and degreaser were not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI - Spray bottles were labeled.
1.0
28.
7-207.11; Priority; Cough medicine and Tylenol were stored on the shelf above a prep table. Employee medicine shall be located to prevent the contamination of food, equipment, utensils and other supplies. CDI - Items relocated to the office.
0.0
35.
3-501.13 ; Core; Tuna labeled "remove from package prior to thawing" was thawing in the 3 door cooler with packaging in tact. Vacuum sealed fish shall be removed from the package or have a slit/hole puncturing the package to introduce oxygen during the thawing process to decrease the risk of foodborne illness. Remember to remove vacuum sealed fish from packaging or cut a slit in the package prior to thawing.
0.5
39.
3-307.11; Core; Jalepenos were stored in to-go bags in the 3 door cooler. Food shall be protected from all sources of contamination. CDI - Jalepenos were put in food grade containers.
0.0
41.
3-304.14; Core; Damp cloth was stored on prep area in sushi area. Damp/wet cloths shall be stored in sanitizer when not in use. CDI - Cloth was put in sanitizer.
0.5
47.
4-501.11; Core; The mechanical cover is partially detached at the bottom of the 3 door freezer. All equipment shall be maintained in good repair. Attach mechanical cover at the bottom of the freezer.
0.0
49.
4-601.11(B) and (C); Core; The inside of the microwave and sides of cooking equipment need wiping down. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
51.
5-202.13; Priority; The end of the hose was laying in the basin of the mop sink. At least one inch shall be between the water supply inlet and the flood rim of the plumbing fixture. CDI- Hose was wrapped around spigot.
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
*Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/09/2021
Score: 97
#
Comments
Points
5.
a2-501.11; Priority Foundation; There is not a written clean up plan for vomiting and diarrhea events. A written plan for cleaning up and preventing the spread of vomit and diarrhea episodes. CDI - PIC emailed clean up plan along with poster describing items that are needed in the clean up kit. **No points taken due to this being the first inspection conducted in compliance with the 2021 Food Code.
0.0
16.
4-501.114; Priority; The chlorine based sanitizer tested at 25ppm at the dish machine. Chlorine based sanitizer shall be maintained between 50 - 200ppm. The machine was primed and sanitizer tested between 100-200ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The seafood mix (42F), broccoli (43F) and raw chicken (44F) temped above 41F in the prep cooler; the ambient air of the cooler was 43F. Temperature controlled foods being held cold shall be maintained at 41F or below. CDI - PIC lowered thermostat and food temperatures lowered within 15 minutes.
0.0
39.
3-307.11; Core; A container of bell peppers was sitting on a container of zucchini and a small bowl of chopped sweet potatoes was sitting on a container of carrots. Food shall be protected from all sources of contamination. CDI - Sweet potatoes and bell peppers removed and stored in bottom section of prep cooler.
0.0
47.
4-501.11; Core; There is a leak at the faucet joint at one of the prep sinks on the wall with the cookline and the handwashing sink in the dish area leaks at the faucet as well. All equipment shall be maintained in good repair. Repair leaks.
0.5
48.
4-501.14; Core; The inner portion of the sliding doors of the dish machine has a build up of debris. Dishwashing machines shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. Clean the doors when the rest of the machine is cleaned.
0.5
49.
4-601.11(B) and (C); Core; The curtains separating the sushi area from the kitchen are stained and the small fans through out the kitchen have a build up of dust and debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
53.
6-501.18; Core; The basin of the handwashing sink in the sushi area needs cleaning. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the handwashing sinks more often.
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
*Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/21/2020
Score: 95.5
#
Comments
Points
General Comments
*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.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/02/2020
Score: 95.5
#
Comments
Points
General Comments
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 96.5
#
Comments
Points
General Comments
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/23/2019
Score: 95
#
Comments
Points
General Comments
Continue practice of sending sushi boats through dishwasher and wrapping area on which food is placed.
*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.
Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/06/2019
Score: 92
#
Comments
Points
General Comments
*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. Lauren Plis 919-500-0943 Verification required on or before February 15, 2019 for test strips, shell stock tags Follow-Up: 02/15/2019
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/18/2018
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943 Verification required on or before October 25, 2018 for updated parasite destruction letters. Follow-Up: 10/25/2018
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/01/2018
Score: 94
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/09/2018
Score: 95
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Lauren Plis 919-500-0943
When using sushi boats, put something on the boat to create a barrier. Do not put sushi directly on the boat. Use a plate, or plastic wrap.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/24/2017
Score: 97
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 10/27/2017
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/18/2017
Score: 97.5
#
Comments
Points
General Comments
Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/10/2015
Score: 93
#
Comments
Points
General Comments
for more information, go to www.wakegov.com/food email is Christopher.walker@wakegov.com information provide for water dip being used for Time as a Public Health Control Follow-Up: 06/19/2015
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
5.
There were several items that were stored in the hand sink near the three compartment sink. Hand sinks must never be blocked. This hand sink is blocked on every inspection. The items were removed from the hand sink.
3.0
10.
In a reach-in cold hold unit a small container of raw chicken was stored above sauces. All ready to eat foods must be stored above all raw foods. The item was corrected.
0.0
18.
The p.H written down in the log for the sushi rice was 3.95, but once a test was performed on the rice the p.H. was reading 4.01. The test was performed twice and both times the meter was reading 4.1. Record the correct p.H. in the log.
0.0
33.
There were utensils left in seating water. All in-use utensils must not be stored in seating water.
1.0
39.
The cuckoo pressure cooker was not NSF approved. There was one domestic rice cooker. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the gaskets and storage shelves.
0.0
46.
Replace all the blown light bulbs in the kitchen.
0.5
47.
Keep all storage at least 12 inches above the ground. In several areas there was storage on the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/20/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
5.
There were several items stored in the hand sink near the three compartment sink. Hand sinks must never be blocked. The violation was corrected.
1.5
18.
The p.H. reading for the rice had not been taken in the last 2 days. Record the p.H. daily. The p.H. was taken and placed in the binder. The sushi workers stated the p.H. had been done but not placed in the records. The p.H. of the rice was 3.98
1.5
19.
Label the sanitizer spray bottle.
0.0
26.
Label the dry food storage bins.
0.5
33.
Utensils were left in seating water. All in-use utensils must not be stored in seating water.
1.0
39.
The cuckoo pressure cooker was not NSF approved. There was one domestic rice cooker. All food service equipment must be NSF approved.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/26/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
5.
There were several items stored in front of the hand sink near the three compartment sink. At the same sink the faucet was covered up with a zip lock bag. Hand sinks must be never blocked. The violation was corrected.
1.5
19.
Label all spray bottles.
0.0
23.
There was one container of rice that was left out to cool. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below. The food was still within the two hour period and placed on an ice bath to cool.
1.0
33.
Utensils were left in seating water. All in-use utensils must not be stored in seating water.
0.5
39.
The cuckoo pressure cooker was not NSF approved. There was one domestic rice cooker. The beer dispenser provided by the beer company was not NSF approved. All food service equipment must be NSF approved.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
47.
Keep all brooms and mops in the can wash area. Keep all storage at least 6 to 12 inches above the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/29/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
In the reach-in cold hold unit the chicken was stored above the red bean ice cream. Onions were stored on the floor. Food must be stored according to the final cook temperature. The violation was corrected. Food must not be stored on the floor.
1.5
11.
Remove the tape from the clean dishes. All clean dishes must be free of all labels and tapes.
0.0
33.
There was utensils left in seating water. The water was at room temperature. The water temperature must be 45 degrees F or 135 degrees F and above. The violation was corrected.
1.0
39.
There was one Non-NSF rice cooker in the kitchen. All equipment must be NSF approved.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
47.
Keep all storage at least 12 inches above the floor. There was storage on the floor in the kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Bare minimal hand contact is required with ready to eat foods.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/31/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
23.
There was a container of soup that had fallen to 130 degrees F and left out to cool. Once food falls below 135 degrees F the cooling process. Food can be cooled down by using an ice bath. Ice can be used as an ingredient, heat transfer equipment can be used, food can be left uncovered or loosely covered if there is no risk of contamination.
1.0
26.
Label all dry food products properly. There were some foods that were not properly label.
0.5
33.
Utensils were left in seating water. The water was at room temperature. The water temperature must be 45 degrees F and below or 135 degrees F and above. The violation was corrected.
1.0
39.
There was one Non-NSF rice cooker in the kitchen. All equipment must be NSF approved.
0.5
45.
Clean the floors and walls near all sinks and food prep area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Bare minimal hand contact is need with ready to eat foods.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/24/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Raw beef was stored above ice cream. raw shrimp was stored above ready to eat foods. Chicken was stored in Food Lion Produce bags. Food must be stored according to the final cook temperature. Food must be stored in food grade bags only. The violation was corrected.
1.5
11.
Clean the inside of the ice machine to remove the mold. Ice is considered a food and must be stored on a clean surface. Remove all tags and day dots from clean dishes. The violations were corrected.
1.5
19.
Chemicals were stored on the same shelf with food and food products. There was no barrier between the food and the chemicals. Keep toxic substances on a separate shelf. The violation was corrected.
1.5
33.
Utensils were left in seating water. The water was at room temperature. The water temperature must be 45 degrees F and below or 135 degrees F and above. The violation was corrected.
0.0
34.
Cross stack the dishes to allow the air drying process to take place.
0.5
36.
Replace the torn gaskets. All food service equipment must be smooth and easy to clean.
0.0
37.
Hands were being washed in the prep sink. The prep sink is not approved for hand washing. The hand sinks is approved for washing only.
0.5
47.
Keep storage at least 12 inches off the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NUESE RD STE 105 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/16/2010
Score: 96
#
Comments
Points
10.
RAW RED MEATS STORED ABOVE VEGETABLES IN UPRIGHT FRIG, STORE RAW MEATS BELOW VEGETABLES OR READY TO EAT FOODS
1.5
22.
ARCTIC AIR CHEST FRIG OK FOR FOOD STORAGE AS LONG AS ORIGINAL PACKAGING HAS NOT BEEN REMOVED, OPENED, TORN, ETC
0.0
25.
PROVIDE CALIBRATED AIR THERMOMETER FOR BOTH SUSHI AREA PREP FRIG UNITS
0.5
35.
INVERT ALL SINGLE SERVICE FOOD CONTAINERS
0.5
39.
SAKE DISPENSER, TOASTER OVEN AND LARGE WOODEN RICE BOWL NOT NSF APPROVED
1.0
40.
CLEAN INTERIOR FRIG UNITS WITH ICE BUILD UP AND CONDENSATION
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
FOR SERVE SAFE CREDIT TO COUNT AN ORIGINAL SIGNATURE MUST ACCOMPANY A PAPER WITH SERVE SAFE LOGO STATING NAME OF INSTRUCTOR, STUDENT, LOCATION OF CLASS, AND HOURS ATTENDED. mAINTIAN THIS PAPER ON SITE AT ALL TIMES
