4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods holding above 41F(see chart above). Items discarded. Observed one sushi display case holding with an ambient air temperature of 46F. TCS foods shall be held at 41F or below. Manager turned down unit. EHS will return to verify unit temperatures.
3.0
23.
3-501.18; Priority; Observed shrimp cocktail, cooked tofu, cooked eel, chicken, fried imitation crab, soft. shell crab, and fried sushi rolls held overnight without date marking. Items discarded. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
1.5
33.
3-501.15; Priority Foundation; Observed improvement in regards to cooling methods. Observed raw tuna cooling inside reach in cooler wrapped in tight plastic. Observed imitation crab salad cooling inside tightly covered bowl in the walk in. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
47.
4-501.11; Core; Observed two damaged cutting boards held on prep sinks with staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3-302.11; Priority; Observed raw scallops and fish eggs above cooked chicken inside walk in . Observed raw salmon slices stored above RTE wasabi sauce and raw tuna stored directly above RTE imitation crab and mango inside reach in. Observed repackaged raw meats stored above cooked dumplings inside walk in freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
16.
4-601.11 (A); Priority Foundation;Observed dried food debris inside food prep sink and rice debris in strainer stored as clean above prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods holding above 41F(see chart above). TCS foods shall be held at 41F or below. Manager turned down unit. EHS will return to verify unit temperatures.
1.5
28.
7-206.11; Priority;Observed hot shot bug spray inside facility. This item is labeled household use only. Restricted use pesticides specified shall meet the requirements. Item discarded.
0.0
33.
3-501.15; Priority Foundation; Observed king crab rolls, north carolina rolls, chicken, fried shrimp, wings, imitation crab, prepared today cooling inside tightly covered containers. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed, items placed under refrigeration.
1.0
43.
3-304.12; Core; utensils stored inside room temperature water 68F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in
a container of water if the water is maintained at a temperature of at least 135F or greater.
water discarded.
3-301.12; Core;Observed team member drinking above makeline. Observed personal food stored on the line.An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.
0.5
8.
2-301.14; Priority; Observed team members enter the kitchen from outside then changed tasks to handle food and food equipment. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-602.11; Priority Foundation; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw shrimp holding above 41F on prep sink drain board. TCS foods shall be held at 41F or below. Item fried immediately.
0.0
23.
3-501.18; Priority; Observed not date marking on cream cheese, chicken wings, fish cakes, popcorn shrimp, fried potatoes, and frozen housemade items such as chicken stored inside walk in freezer. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
24.
3-501.19; Priority Foundation; Observed no time stamps on sushi rice holding at room temp. have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item time stamped.
0.0
33.
3-501.15; Priority Foundation; Observed raw beef kabobs and tuna ground today cooling inside tightly covered containers. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
43.
3-304.12; Core; Observed circulating water for ice cream scoop holder not turned on. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Item turned on.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled gaskets and reach in surfaces on the line. Observed a buildup of floating debris inside ice cream holder. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
2-401.11; Core; Observed team member drinking in the sushi prep area. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.
0.0
8.
2-301.14; Priority; Observed team member cutting raw meat on makeline cutting boards change tasks to grab broccoli from cold top station without changing gloves or washing hands. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.
2.0
8.
2-301.15; Priority Foundation; Observed team member rinse hands in 3 comp sink instead of washing hands with soap and water inside the handsink, then handle food inside cold top station. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Manager provided training employee washed hands.
0.0
16.
4-602.11; Priority Foundation;Observed soiled cutting boards stored on prep sink handles in between use. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.
0.0
16.
4-501.114; Priority;Observed chlorine sanitizer 0PPM at 3 comp sink after running the cycle 3 times. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit. auto chlor arrived during inspection and repaired machine.
1.5
16.
4-702.11; Priority;Observed dishes not immersed in sanitizer solution while team member was actively washing a cutting board manually at the 3 comp sink. manager provided training cutting boards sanitized.Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
0.0
23.
3-501.17; Priority Foundation; Observed date marking missing for fried calamari, fried sweetpotato, fried fish, shrimp tempura, chicken. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-204.11 ; Priority; Observed quat sanitizer well above 500PPM. blue color indicated test papers. manager diluted concentration, adjusted to proper range. Manager requested service from autochlor. EHS will follow up.
1.0
33.
3-501.15; Priority Foundation; Observed fish, seaweed roll, and dumplings cooling inside tightly covered containers. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed
0.0
49.
4-601.11(B) and (C); Core; Observed a few soiled bulk bins. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
3-301.11; Priority; Observed team member slicing RTE block of cream cheese into cubes with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment-Item discarded. Team ember donned gloves.
2.0
15.
3-302.11; Priority; Observed raw tuna stored above RTE mango, cooked shrimp. Raw tuna above RTE crab salad and RTE dipping sauces inside reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
15.
3-304.11; Priority;Observed RTE cooked shrimp stored in direct contact with display case without a barrier. FOOD shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw shrimp holding at 54F after item was thawed at room temperature. TCs food shall be held at 41F or below. Thaw food in refrigerator or under running water 70F or below- item fried immediately.
0.0
25.
3-603.11; Priority Foundation; Menu is missing the disclosure statement. that Asterisked items may contain raw or undercooked ingredients. Template for menu changes was approved by inspector on 10/7/22, however menus were not printed. Add stickers of disclose statement or print new menus by 12/30/22.maria.powell@wakegov.com; Verification Required
1.0
28.
7-207.11; Priority; Observed icy hot medication stored on rack in sushi bar next to a bag of peanuts. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf
(B) Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food , equipment, utensils, linens, and single service articles or single use articles.
Item removed.
0.0
33.
3-501.15; Priority Foundation; Observed pans of tempura chicken and tempura shrimp cooked at 12 and 1pm cooling inside tightly covered containers. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
54.
5-501.115; Core; Observed trash surrounding the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and maintained clean. Address issue with landlord if issue persists.
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 Follow-Up: 12/30/2022
3-302.11; Priority; Observed raw beef stored directly above raw shrimp inside walk in cooler. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
15.
3-304.11; Priority; Observed peanuts fried this morning stored directly inside cardboard delivery box without a barrier-item discarded. FOOD shall only contact surfaces of: Equipment and utensils that are cleaned. Do not use delivery boxes as a food contact surface.
0.0
16.
4-602.11; Core;Pink and black residue observed on ice shield inside ice machine basin. Equipment such as ice bines and enclosed components such as ice makers shall be frequently cleaned.
1.5
23.
3-501.17; Priority; Observed no date marking on items cooked on previous days for shrimp tempura and chicken tempura. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
0.0
25.
3-603.11; Priority Foundation; Menu is missing the disclosure statement. that Asterisked items may contain raw or undercooked ingredients. Add disclosure to the menu. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wakegov.com
0.5
33.
3-501.15; Priority Foundation; Observed braised beef, dumplings, tofu and crab salad cooling inside deep and or tightly covered containers while cooling. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.5
35.
3-501.13 ; Observed vacuum sealed escolar thawed before opening. 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:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
0.0
37.
3-302.12; Core; Observed unlabeled eel sauce, spicy mayo, corn starch, sugar, salt ect..FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.Label items.
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
3-302.11; Priority; Raw seafood (salmon, shrimp, tuna, etc.) stored over ready to eat vegetables inside reach-in cooler in sushi prep station. Food shall be protected from cross contamination by storing raw animal foods away from cooked, or ready to eat foods. CDI: Items rearranged so that raw items are below ready-to-eat items.
1.5
16.
4-602.11; Core; Pink and black residue observed on ice shield inside ice machine basin. Equipment such as ice bines and enclosed components such as ice makers shall be frequently cleaned.
1.5
49.
4-601.11(B) and (C); Core; Cleaning needed on gaskets and interior surfaces of reach-in coolers. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
54.
5-501.114; Core; Drain plug missing from outside recycling dumpster. Drains in receptacles and waste handling units for refuse shall have drain plugs in place.
0.0
General Comments
Facility freezer is currently being replaced and food is being temporarily held in 3 smaller reach-in freezers around kitchen area.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
28.
7-102.11; Priority Foundation; Found spray bottle of bleach that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - the bottle was labeled by PIC.
1.0
33.
3-501.15; Priority Foundation; Seaweed salad and lettuce salad were cooling in the glass door reach-in, designed to hold only prepacked food and bottled products. Cooling must be done with effective methods. CDI - TCS foods were moved to cool down in the walk-in cooler (prepped in the morning).
1.0
45.
4-903.11(A) and (C); Core; Observed a box of single-service trays stored on the floor in the dry storage. Single-service/use article shall be stored at least 15 cm (6 inches) above the floor. Move trays on the shelf.
0.0
47.
4-205.10; Core; Lettuce salad and seaweed salads are being held in glass door reach-in/drink cooler. Tall cooler is to be used for packaged and bottled products only per manufacturer specifications. Use an NSF approved refrigeration unit for these items.
1.0
48.
4-501.14; Core; The dish machine has a small amount of build up on the ceiling. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due 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.
*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.
*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: 08/31/2018
*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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Follow-Up: 05/01/2017
Ensure that foods are not being covered while cooling and are not cooling in prep refrigeration. if desired to use refrigeration for cooling, use walk in cooler or freezer for better cool air quality.
