3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or 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. Add labeling to these items.
0.0
40.
2-303.11; Core; Two food handlers wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Watches removed during inspection.
0.0
47.
4-205.10; Core; Ninja blender labeled for Household Use Only in kitchen. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender.
0.5
54.
5-501.116; Core; Shared space Grease receptacles with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, using dry cleaning methods (kitty litter, flat shovel, paint scraper, paper towels) so not washing oily water into storm drains.
0.5
54.
5-501.115; Core; Some loose litter and broken glass on ground around the shared space dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
4-501.114; Priority; Sanitizer is less than 50ppm of chlorine in two sanitizer bottles. Chlorine sanitizer shall be mixed to a minimum of 50ppm of chlorine. The sanitizer was remixed to the correct concentration.
3-302.11; Priority; Observed a pan of raw salmon stored above avocadoes in the tall reach-in cooler. Also noted tofu stored below raw pork and raw scallop in the flip top unit. Raw foods shall be separated and stored below cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
37.
3-302.12; Core; Noted labels were missing several squeeze bottles at the sushi station. xcept for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or 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. Relabel squeeze bottles.
0.0
42.
3-302.15; Core; Noted stickers still on avocadoes surfaces after being cut and chopped into. Raw fruits and vegetables shall be thoroughly washed in water to remove stickers, soil and other contaminants before being cut. CDI- Employee removed stickers.
4-501.114; Priority; The dish machine is ejecting less than 50ppm chlorine residue. Chlorine sanitizer shall be a minimum of 50ppm chlorine. Wash, rinse and sanitize dishes/equipment/utensils in the 3 compartment sink until dish machine is verified to eject 50ppm of chlorine. A critical violation follow-up will be conducted by REHS by August 25th.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tuna is 43F and salmon is 44F in the right display refrigeration unit. Keep all potentially hazardous food at or below 41F when held cold. The above fish was placed on an ice bath.
1.5
36.
4-302.12; Priority Foundation; No thermometer in the right prep refrigeration unit. Provide a thermometer that is readily accessible in the refrigeration unit. A follow-up will be conducted by August 25th.
0.5
41.
3-304.14; Core; Sanitizer spray bottles were testing at less than 50ppm of chlorine. A chemical sanitizer solution shall be at a concentration of 50-200ppm Chlorine sanitizer or 200-400ppm quaternary ammonium sanitizer. Spray bottle sanitizer was remixed to the correct concentration.
0.5
47.
4-501.12; Core; Large white cutting board is heavily scored. 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; Raw beef was found stored above ready-to-eat produce. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: other raw READY-TO-EAT FOOD such as fruits and vegetables. CDI- raw beef was removed and placed on the bottom shelf.
1.5
28.
7-201.11; Priority; Food employee observed handling and pouring bleach over the prep surface where he was preparing raw fish. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: locating the poisonous or toxic materials in an area that is not above food. CDI- educated employee.
1.0
33.
3-501.15; Core; Pork recently prepped was covered and holding in the prep cooler at 53F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
37.
3-601.12; Core; Red snapper is being listed on the menu and what is actually being ordered is Madai, Red sea bream. FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. **Note: on your next menu reprint please change the name of red snapper to madai.
0.0
41.
3-304.14; Core; Sanitizer spray bottles were testing at 0ppm. A chemical sanitizer solution shall be at a concentration of 50-200ppm Chlorine sanitizer or 200-400ppm quaternary ammonium sanitizer.
0.5
56.
6-305.11; Core; Employee cellphone was found stored on the prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
2-501.11; Priority Foundation; vomit and diarrhea clean up procedures not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.5
33.
3-501.15; Priority Foundation; Salmon, yellowtail and several other raw fish items prepped within the last hour and stored in the display case of the sushi bar was holding between 44-46F. Cooling shall be accomplished by using rapid cooling equipment or other effective methods. CDI- PIC moved food items to other units of refrigeration to cool down properly.
0.5
35.
3-501.13 ; Core; Reduce oxygen packaged tuna was being thawed under refrigeration in the sealed package. 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 or Prior to, or Immediately upon completion of, its thawing using procedures.
0.5
41.
3-304.14; Core; Several damp cloths found on the prep surface in the sushi bar area. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration of 50-200ppm Chlorine sanitizer or 200-400ppm quaternary ammonium sanitizer.
2-501.11; Priority Foundation; vomit and diarrhea clean up procedures not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
33.
3-501.15; Priority Foundation; Snapper and yellow tail fish in the sushi bar prepped an hour ago and placed into the display cooler was 44F. Cooling shall be accomplished by using rapid cooling equipment or other effective methods. CDI- fish was cooled down.
0.5
35.
3-501.13 ; Core; Reduce oxygen packaged tuna was being thawed under refrigeration in the sealed package. 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 or Prior to, or Immediately upon completion of, its thawing using procedures.
0.0
42.
3-302.15; Core; Stickers are still present on cut avocados. except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers when washing fruits and vegetables.
0.5
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.5
49.
4-602.13; Core; Some food debris present in the back of the sushi prep coolers and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
*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.
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. Please plan all refrigeration upgrades and repairs accordingly. NC Food Code Rule # 3-501.16(A)(2)(B)(ii).
Notice: Effective January 01, 2019 the cold food storage temperature of food will be 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
