2-301.14; Priority; Sushi Chef arrived to work and used the toilet room upon arrival but was not observed washing his hands before donning gloves to work with ready to eat food. Handwashing shall be prioritized. Hands shall be washed using soap in the handwashing sink. Teach employees the importance of handwashing and where to wash their hands. Handwashing discussion and education occurred today.
2.0
44.
4-903.11(A), (B) and (D); Core; Sushi Refrigerator Lid, cover is stored on the floor to the left of the handwashing sink. Refrigerator lid is not clean; it shall be cleaned and stored in a clean and protected area. Maintain clear access to the handwashing sink, do not store shoes, door or refrigerator components where the handwashing sink is blocked or difficult to access. Refrigerator lid was taken to the ware washing area to be cleaned and to determine a location for storage.
0.5
47.
4-501.11; Core; Sliding plexi glass door on the display refrigerator is broken and taped; replacement is needed. . Remove laser film from the ice machine and equipment under the hood; provide a washable finish. . Food preparation sink in the kitchen drips constantly.
0.5
49.
4-601.11(B) and (C); Core; Improvement is observed but continued detailed cleaning is needed in the main sushi preparation area and around the sushi make line refrigerator. Move stored items regularly and effectively clean the food preparation area. . Shelves above the dish washing area and shelf in the corner above the refrigerator where the knife rack is mounted are not clean. Remove shelving for effective, regular cleaning.
0.5
56.
6-303.11; Core; Lighting in the sushi preparation area is very dim. Lighting above the make line refrigerator in the corner is low. Provide 50 foot candles of light across surfaces where food is prepared and knives are handled.
2-301.14; Priority; Sushi chef took fresh single use gloves, put them to his mouth and blew into them to open up. He stored on the gloves on the cutting board. Do not blow into gloves. After washing hands, dry hands and then don gloves. Do not save gloves; gloves are single use and shall be discarded after use. Hand washing was redirected and chef asked not to put gloves to his mouth.
0.0
10.
5-205.11; Priority Foundation; Red Cutting Board is stored in the handwashing sink. Store cutting boards and wares properly. Handwashing sink shall only be used for handwashing. Cutting board was taken the ware washing sink for cleaning and sanitizing.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Shrimp Tempura 77 degrees F is held on a cart in the sushi preparation area. Shrimp has been cooked and cooled, held in the walk in cooler overnight and brought out to store at room temperature. To accomplish this, Time Holding procedures are needed to follow the rule: time as a public health control. We wrote some procedures tonight if this option is chosen. Very importantly, shrimp held for a maximum of 4 hours requires written procedures and disposal of all remaining shrimp at 4 hours (4:30 to 8:30pm). Owner is choosing to store the shrimp tempura in the refrigerator at 41 degrees F, to fry in response to orders.
1.5
49.
4-601.11(B) and (C); Core; Sushi preparation area is not clean, including ticket rails and surfaces above the open top refrigerator. Detailed cleaning is needed in the front area. Knife box on the wall is not clean. Clean refrigerator handles.
3-501.16(A)(1) ; Priority; Rice was maintained below 135F in sushi rice hot hold unit. Temperature controlled for safety foods shall be maintained at 135F or less. CDI: Food was sent to be reheated to at least 165F. Allow hot hold unit to warm up before placing food into it for hot holding.
1.5
47.
4-202.11; Priority Foundation; Containers were warped and no longer smooth and easily cleanable. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Containers were voluntarily discarded.
0.0
55.
6-501.12; Core; Dust was accumulating on fans in walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean fans.
0.5
55.
6-501.11; Core; Wall panels near walk in cooler were loose. Physical facilities shall be maintained in a state of good repair. Repair items listed.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; Raw salmon was stored above ready-to-eat tempura in walk in cooler. Raw yellowtail was stored above ready-to-eat green onions in sushi prep cooler. Cross-contamination shall be prevented by separating raw food from ready-to-eat foods during storage. CDI: Salmon was moved to bottom shelf and yellowtail was removed from sushi prep cooler.
1.5
42.
3-302.15; Core; Stickers were not removed from avocadoes during washing. Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Remove stickers from avocadoes.
0.5
47.
4-501.11; Core; Gaskets on reach in freezer were torn. Equipment shall be maintained in a state of good repair. Repair or replace gaskets.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.13 ; Core; Frozen packs of tuna and yellowtail in vacuum packaged bags thawing in the walk-in cooler and the bags state "Shall be removed from package prior to thawing" Reduced oxygen packaged 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. Bags cut open during inspection and placed in container in walk-in cooler.
0.5
49.
4-601.11(B) and (C); Core; Outside of toaster oven and the shelf holding the toaster in front sushi area has some food residue buildup on the toaster and food debris along the shelf. 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. Much improvement on rolling cart cleaning.
4-501.14; Core; Prep sink in back area and outside of sinks have some food debris splatter and buildup. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils, or raw foods or laundering wiping cloths and drainboards shall be cleaned before use, at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean the sinks more frequently.
0.5
49.
4-601.11(B) and (C); Core; Rolling cart in sushi area with spices and other sushi items has some food debris along the bottom shelves, prep table legs, bottom of reach-in cooler has some 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.
6-301.11; Priority Foundation; Front sushi handsink soap dispenser is out of soap. Each handwashing sink shall be provided with hand cleaning liquid. Pump soap added to this handsink during inspection.
1.0
38.
6-501.111; Core; One bug seen crawling across floor in back of kitchen near back door. The premises shall be maintained free of insects and pests. Manager stated they will contact pest control company to service facility.
0.0
41.
3-304.14; Core; Two wet wiping cloths on the prep tables and cutting board in sushi area. Cloths in use for wiping couthers and other equipment surfaces shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use. Cloths placed in sanitizer bucket during inspection. If not in hand, place in bucket.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of single-service takeout containers stored on shelf in sushi area with food portion facing up where it could be contaminated. Single-service items shall be stored where they are not exposed to splash, dust or other contamination and either kept in the original packaging or stored in a manner that protects from contamination. Containers inverted during inspection.
0.5
General Comments
Facility has printed menus and QR code menus. The menu online when the QR code is scanned, is the same menu, but sushi rolls with raw have asterisk and no consumer advisory on online menu. EHS recommends updating website to add the same consumer advisory that is listed on printed menus.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-EHS provided an electronic copy for PIC to print out and use.
0.0
47.
4-501.12; Core; The cutting boards at the sushi prep area are very heavily worn and scored. Cutting surfaces shall be resurfaced or discarded if they can no longer be cleaned and sanitized due to scoring. Please resurface or discard these cutting boards.
0.5
47.
4-201.11; Core; Facility is using damaged styrofaom under the sushi cutting boards for stability. Equipment and utensils shall be constructed to be durable. Please replace the styrofoam.
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
No signature required due to COVID-19 precautions.
*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.
Provided COVID19 guidelines to operator for takeout and delivery.
*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.
Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Educational note: If establishment were to elect to purchase kimchee manufactured at a food processing plant, it would be required to be date marked and held no more than 7 days after opening unless not potentially hazardous. The manufacturer can provide additional guidance. Follow-Up: 03/10/2016
