Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 09/11/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lettuce that was taken from the walk-in in a bag and portioned into foam clamshell boxes measured ~50F in the to-go station lowboy cooler. The ambient temp of this unit measured 52F. Boxes were relocated to the nearby reach-in fridge to cool. All other cold holding was fine...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
0.0
24.
3-501.19; Priority Foundation; The sushi rice held on TPHC was not marked with the discard time. CDI: Time was marked on the unit with tape. Decide whether the rice is either consistently held at 135F+ or on TPHC...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control.
1.5
35.
3-501.13 ; Core; Thawed, unopened ROP bags of tilapia were in the lowboy cooler of the sushi area. CDI: Education given. Bags slit open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing after using running water.
0.0
37.
3-302.12; Core; Marked improvement in labeling of sauce bottles using bands. A few squeeze bottles of sauces and oils were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
1.0
43.
3-304.12; Core; A bench scraper used to sweep debris off the sushi cutting table was stored behind the faucet of the handwashing sink. CDI: Scraper sent to dish...Utensils shall be held on a clean portion of equipment if the utensil and equipment are cleaned and sanitized once every 4 hours or when contamination may have occurred.
0.0
48.
4-204.115; Priority Foundation; The rinse gauge for the dishwashing machine is broken...A warewashing machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water in each wash and rinse tank. VR: Have this gauge replaced by 2024.09.20 and REHS will verify.
0.5
49.
4-601.11(B) and (C); Core; Marked improvement in cleaning. The shelves under the dining table grills have grease buildup. The rolling cart in the freezer has light debris buildup. The dishwasher hood under the lip of the doors has light residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.11; Core; The hose from the Ecolab dispenser at the mop sink drips. The pipes under the 3 comp prep sink have a light drip. There is a damaged baseboard tile in the hall near dry storage. The laminate floor covering in the server galley is damaged in some spots...Physical facilities shall be maintained in good repair. Repair/Replace damaged items.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 92
#
Comments
Points
15.
3-302.11; Priority - In walk-in freezer, raw repackaged chicken was stored above raw repackaged fish...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - On at least two occasions, food workers touched raw chicken or raw shrimp with gloved hands and proceeded to handle other items in kitchen without removing soiled gloves. One worker touched raw seafood and rinsed contaminated glove under running water at food prep sink...If used, single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having workers discard soiled gloves and wash hands before donning clean gloves. NOTE: After discarding gloves contaminated with raw meat/raw seafood, hands must be washed afterwards.
0.0
16.
4-601.11 (A); Priority Foundation - Many round metal plates and some food containers were soiled with food debris but stored as clean. A few cutting boards were soiled but stored as clean. Some stacked clean containers had old sticky residues on exteriors (container exterior sticky residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
21.
3-501.16(A)(1); Priority - Large container of sushi rice (not on time control) was at 114-132F...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding rice. TPHC procedure explained and template given to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Cut purple cabbage on ice was 46-47F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product OR approved time as a public health control (TPHC) procedure can be used...CDI by refrigerating cabbage. TPHC procedure explained and template given to PIC.
0.0
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods in sushi area were prepared or package opened yesterday (cooked eel, fish eggs, etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing required dates on foods.
0.0
28.
7-201.11; Priority - Several spray bottles of cleaners were stored above many clean wiping cloths...Chemicals/toxic materials shall be stored to prevent contamination of food, clean equipment/utensils and clean linens...CDI by properly storing chemicals.
1.0
28.
7-102.11; Priority Foundation - One spray bottle with liquid inside was not properly labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by taking bottle out of service.
0.0
37.
3-302.12; Core - Many bottles and containers of sauces, dressings, etc. were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
1.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stored with food contact sides up (unprotected), including blue ice buckets...Clean utensils and dishes shall be stored in self-draining position that allows air drying and covered or inverted... Cover or invert clean dishes and ice buckets on clean surfaces.
0.0
47.
4-205.10; Core - At soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
47.
4-502.11(A) and (C); Core - Some serving trays were chipped and a few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal and wire shelves, fryer interior bottoms and exteriors, refrigerator interiors, dishwashing area counter undersides, push carts, exteriors of containers of food, equipment wheels/legs (including in Hibachi dining room cooking areas)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Trash dumpster used by facility had one missing top lid and the other lid was half broken off...Trash and recycling receptacles shall be kept in good repair...Replace damaged dumpster with one that has intact top lids.
0.5
54.
5-501.114; Core - Cardboard dumpsters used by facility had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
0.0
55.
6-501.11; Core - Some caulk was missing or damaged between sinks and walls and by splash guards, and small holes were in walls. Expandable foam in crevices around baseboards was bumpy and hard to clean. Both kitchen bathroom toilet partitions were very rusty/damaged. A little ice was on back walk-in freezer wall below evaporator (air leak from pipe line possibly?)...Physical facilities shall be kept in good repair...Repair freezer condensation leaks (remove ice from wall). Replace missing/damaged caulk where needed, repair expandable foam so it is smooth and easy to clean, and seal wall holes. Replace damaged toilet partitions.
0.5
55.
6-501.12; Core - Observed soiled flooring and walls under hibachi tables in dining area (build-up of grease, food debris, etc.). Some walls/floors and drain pipes in kitchen and wait station were soiled. Some dining area and other area ceiling panels were stained. Some ceiling vent grates/covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Replace stained tiles or repaint.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Remember that food workers that use their own knives (and bring them from home) must ensure they are washed, rinsed and sanitized in the kitchen dishwashing areas BEFORE being used for the day. They are to be washed, rinsed and sanitized every 4 hours if used throughout the day...NOTE: Remove unused food service equipment and other miscellaneous items from kitchen bathrooms. Use these bathrooms for workers' personal belongings, changing areas, etc.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 93.5
#
Comments
Points
6.
2-401.11; Core - Covered employee beverages were stored on food prep table, above food in walk-in cooler and next to clean plates...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing beverages.
0.5
15.
3-304.11; Priority - Some bowls/containers of food were stored directly on top of exposed, uncovered foods below...Food shall only contact surfaces of equipment and utensils that are clean and sanitized...CDI by removing bowls/containers from uncovered foods.
0.0
16.
4-601.11 (A); Priority Foundation - A few hand slicers had dried food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by putting soiled items at utensil washing area.
0.0
16.
4-602.11; Core - Interior bottom of ice machine (where ice is located) had some black mold colonies on back and side walls and a little mold near ice chute...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority - In kitchen, two carts used at hibachi grill in dining area had several raw shell eggs in bowl at 62F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating eggs. NOTE: After hibachi grilling is completed in dining area, all left over TCS* foods on push carts must be promptly refrigerated.
1.5
28.
7-102.11; Priority Foundation - Two buckets of wiping cloth sanitizer solution were not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer buckets.
1.0
28.
7-201.11; Priority - Bottle of burn gel was stored on food prep table, and bottle of cleaner was stored above/near ice scoop and holder...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing chemicals.
0.0
37.
3-302.12; Core - Numerous bottles and containers of sauces, dressings, dry foods (flour, tempura flakes, etc.) were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
1.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were stored on counter tops or hanging over side of sanitizer bucket. Quaternary ammonium solution in one bucket was less than 150 ppm (minimum for Oasis 146 QA sanitizer used in facility. Also, one sanitizer bucket was stored near food items...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Buckets of sanitizer shall be stored to prevent contamination of food and clean equipment/utensils.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers/bowls were stacked together while wet. In various areas, clean bowls and plates were stored with food contact sides up (unprotected). Ice buckets were stored on floor with food contact sides up...Clean utensils and dishes shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet items and invert so they completely air dry before stacking. Cover or invert clean dishes and ice buckets.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or damaged (dry storage)...Food service equipment shall be kept in good repair...Replace damaged shelves with similar shelving or dunnage racks.
0.0
47.
4-502.11(A) and (C); Core - Many off-white trays were cracked and damaged, and some pairs of tongs were cracked...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
0.5
48.
4-501.14; Core - Interior of dish machine had some lime build-up and several holes on jet spray arms were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine interiors.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal and wire shelves, cooler shelving, fryer interior bottoms (grease build-up), dishwashing area counter undersides, metal push carts (used in Hibachi grilling area). Protective plastic was still in place on some equipment...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, and remove plastic from equipment exteriors.
0.5
53.
6-202.14; Core - Women's bathroom door that opens into kitchen was not self-closing...Toilet rooms shall be completely enclosed and provided with a tight-fitting and self-closing door...Provide self-closing device on this bathroom door.
0.0
55.
6-501.11; Core - Ice was accumulated walk-in freezer back wall and on floor. When mop sink faucet was completely turned off and black levers at splitter were completely open, water continued to flow through hose (faucet has leak). One sink had slow leak from drain pipe, and another sink had stripped hot water knob. Some caulk was missing between sinks and walls and by splash guards, and small holes were in walls. Expandable foam in crevices around baseboards was bumpy and hard to clean...Physical facilities shall be kept in good repair...Repair freezer condensation leaks (remove ice from floor and walls) and sink faucet and drain pipe leaks. Replace missing/damaged caulk where needed, repair expandable foam so it is smooth and easy to clean, and seal wall holes.
0.5
55.
6-501.12; Core - Observed soiled flooring and walls under hibachi tables in dining area (build-up of grease, food debris, etc.). Some walls/floors in kitchen were soiled. Some dining area and other area ceiling panels were stained...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Replace stained tiles or repaint.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 93
#
Comments
Points
8.
2-301.14; Priority - Dishwashing worker handled soiled utensils and then proceeded to handle clean utensils and wait staff handled soiled utensils from tables, placing them at dishwashing area. No handwashing took place after handling soiled items in both cases. Another worker came in from outside and immediately touched handles on refrigerator without washing hands first...Hands shall be washed after contaminating them and before touching clean equipment, utensils, putting on gloves, etc...CDI by having workers wash hands. REMEMBER: Hands must be washed at approved handsinks only, using soap and warm water, washing for 10 to 15 seconds, rinsing hands and drying them with paper towel or warm air dryer. Use paper towel to turn off faucet knobs.
2.0
15.
3-302.11; Priority - In a few places, raw shrimp was stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Cold TCS* foods in main walk-in cooler and small refrigerator for packaged cut lettuce salads were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods in other walk-in units and refrigerators.
1.5
33.
4-301.11; Priority Foundation - Main walk-in cooler was maintaining TCS* foods as high as 54F (see temperature chart)...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintained cold TCS* foods at 41F or less...Repair or provide maintenance for cooler evaporator/condenser so unit maintains TCS* foods at 41F or less...Not corrected during inspection.
0.5
37.
3-302.12; Core - Many bottles and containers of sauces, dressings, dry foods (flour, tempura flakes, etc.) were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
1.0
41.
3-304.14; Core - A few moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers/bowls and bus tubs were stacked together while wet. In various areas, clean bowls and plates were stored with food contact sides up (unprotected)...Clean utensils and dishes shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet items so they completely air dry before stacking. Cover or invert clean dishes.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, cooler shelving, fryer interior bottoms (grease build-up), refrigerator interiors, doors, gaskets, dishwashing area counter undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-202.14; Core - Women's bathroom door that opens into kitchen was not self-closing...Toilet rooms shall be completely enclosed and provided with a tight-fitting and self-closing door...Provide self-closing device on this bathroom door.
0.0
54.
5-501.114; Core - A few of the dumpsters used by restaurant had missing drain plugs...Trash/recycling dumpsters with drains shall have plugs in place...Replace missing drain plugs.
0.5
54.
5-501.115; Core - Significant leachate was leaking out of one dumpster, creating a stream of soiled liquid that had a foul smell...Storage areas for refuse/recyclables shall be kept clean...Remove accumulated leachate from ground surface. Work with property manager to maintain pavements/areas around dumpsters clean and sanitary at all times.
0.0
55.
6-501.11; Core - Condensation was leaking from main walk-in cooler ceiling. Ice was accumulated on floor and walls in walk-in freezer (condensation leaks?). When mop sink faucet was completely turned off and black levers at splitter were completely open, water continued to flow through hose. One handsink had slow leak from drain pipe, and one kitchen sink faucet leaked when water was turned off completely. Some caulk was missing between sinks and walls and by splash guards...Physical facilities shall be kept in good repair...Repair cooler and freezer condensation leaks (remove ice from floor and walls) and sink faucet and drain pipe leaks. Replace missing/damaged caulk where needed.
0.5
55.
6-501.12; Core - Observed soiled flooring and walls under all hibachi tables in dining area (build-up of grease, food debris, etc.). Some kitchen ceiling panels were soiled or stained...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
4-204.11; Core - Several spaces were between vent hood filters (filters missing?)...Vent hoods and their components such as filters, guards, etc. shall be designed to prevent grease or condensation from draining/dripping onto food and clean equipment/utensils...Replace missing vent hood filters to fill in gaps between filters.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Ricky Delossantos, Exp. 8/8/2027...DISCUSSION: Remember that knives, including sushi knives, knives/utensils used on carts at hibachi tables, shall be washed, rinsed and sanitized at kitchen 3-compartment sink or run through dishwashing machine...Verification visit to be made on Friday, June 30, 2023 to evaluate completion of Item #33 on this report. Follow-Up: 06/26/2023
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lettuce held in the server, 4 door reach-in cooler measured 53F. Ranch held in bus tubs on ice at the to-go station measured 51F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Lettuce was relocated to the walk-in cooler since it was recently placed in the reach-in. Half of the ranch was placed back in the keg cooler.
1.5
24.
3-501.19; Priority Foundation; Fried shrimp at the sushi bar that is held on time was not marked with the cook or discard time. TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: Shrimp is cooked at the beginning of the shift and discarded at the end of lunch (1130-1400). Mark the time on this food in the future.
0.0
41.
3-304.14; Core; Sanitizer concentration in buckets throughout the facility barely measured above 0 ppm. Solution being pumped from the dispenser didn't raise above 0 ppm. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Solution was hand mixed for each bucket. Have the dispenser serviced by Ecolab.
0.5
44.
4-903.11(A), (B) and (D); Core; Plastic containers stored as clean above the fryer prep area and 3 comp sink were found stacked together while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Allow dishes to air dry before stacking them. Improvement seen.
0.5
49.
4-601.11(B) and (C); Core; The walk-in cooler shelves, speed racks, and pipe coverings are collecting dust/residue. A lowboy cooler at the sushi bar has food residue spillage in the back. The coolers in the kitchen have food debris collecting on the bottom shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
51.
5-205.15; Core; The faucet at the mop sink is leaking when left under pressure and turned on. The plumbing system and its fixtures shall be maintained in good repair. Repair this faucet.
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
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 08/12/2022
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; One container of half & half at the bar was not date marked. Bartender said that it was opened the previous weekend. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Carton was dated.
0.0
28.
7-204.11 ; Priority; A bucket of quat sanitizer at the sushi bar measured 500 ppm or above. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm in most cases). CDI: The solution is being dispensed in a higher concentration at the mop sink when the hot water is turned on. Using colder water made the concentration measure 400 ppm.
1.0
35.
3-501.13 ; Priority Foundation; Shrimp found in the walk-in cooler that were said to have been thawing previously under water measured 70-76F. Thawing shall be achieved under refrigeration or fully submerged under running water with a water temp of 70F or less and sufficient flow to agitate loose particles, or as part of the cooking process. The temperatures of thawed portions shall not exceed 41F. CDI: Shrimp was cooling in the walk-in and employees were educated.
0.5
43.
3-304.12; Core; One rice scoop in the prep area was stored in water that measured 120-127F. Metal bowls were stored in raw vegetables awaiting cooking. During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, or in a clean location. CDI: Scoop was removed since the kettle was not able to maintain the temp at or above 135F. Gloves are used to grab the bowls but keep the bowls on the tub lids instead.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic containers stored as clean above the fryer prep area were found stacked together while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Allow dishes to air dry before stacking them.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic containers stored as clean above the 2 comp sink are cracked. Utensils shall be maintained in good repair or discarded.
0.0
47.
4-501.12; Core; Some of the cutting boards stored in the dish area are heavily scored. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
48.
4-501.14; Core; The basins of the 3 compartment sinks are soiled with residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; The slide-top beverage coolers at the bar are collecting a green residue inside on the shelves underneath drink containers and garnishes. The walk-in cooler shelves and ceiling are collecting residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 04/06/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few large, plastic containers stored as clean in the fryer area and the back near the ice machine were soiled with light food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Containers were sent back through ware wash.
1.5
28.
7-204.11 ; Priority; Multiple buckets of quat sanitizer measured 500 ppm or above. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (200-400 ppm in most cases and in some instances 150 ppm). CDI: The solution is being dispensed in a higher concentration at the mop sink when the hot water is turned on. Using colder water made the concentration measure 400 ppm.
1.0
43.
3-304.12; Core; A butter knife used to cut vegetables at the sushi station was sitting in a container of room temperature water. A rice scoop in the prep area was sitting in water that measured 126F. An ice scoop was lying in the ice of the soda machine at the server station. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. CDI: Knife water was dumped, the temperature of the water was raised for the scoop, and the ice scoop was lifted out of the ice.
0.5
44.
4-903.11(A), (B) and (D); Core; Plastic containers stored as clean above the fryer prep area and in the back near the ice machine were found stacked together while wet. The shelves holding these containers also had a buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and allow dishes to air dry before stacking them.
0.5
45.
4-903.11(A) and (C); Core; The shelves holding single-service articles, in areas like the hot line and server line, are building up a sticky residue and collecting dust/debris. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep these areas clean.
0.5
48.
4-501.14; Core; The basins of both the 2 & 3 compartment sinks are soiled with residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; Shelving in the dry storage area is building up food debris and residue. Different parts of the expo station are collecting grease, dust, and debris. The slide-top beverage coolers at the bar are collecting a green residue inside on the shelves underneath drink containers and garnishes.
0.0
55.
6-501.11; Core; The mop sink faucet has a drip when the handles are left turned on. Physical facilities shall be maintained in good repair.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/15/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
43.
3-304.12; Core; Ice scoop had fallen into ice at the bar. Scoops shall be stored with their handles sticking out of the food to prevent contamination. CDI: Scoop was placed into a holder.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple of plastic containers were stacked while wet near the ice machine on a soiled shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying and in clean, dry location. CDI: Dishes separated and shelf cleaned.
0.5
48.
4-302.13; Priority Foundation; Facility has no dishwasher temp testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No points taken due to the update of the food code as advised by the State. CDI: PIC ordered a thermometer during the inspection.
0.0
49.
4-601.11(B) and (C); Core; Shelves in the protein reach-in cooler, dry storage, and near the ice machine have a slight buildup of soil/food residue. Speed racks in the walk-in cooler have a buildup of residue. The inner corner of the middle 3 comp sink basin has a buildup of residue. The walk-in freezer door and the chest coolers at the bar have soil building on/in them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris. Improvement seen since last inspection.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 08/27/2020
Score: 96
#
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. Inspection led by D. Farkas. No PIC signature due COVID-19 precautions.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 04/17/2020
Score: 98
#
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: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 01/09/2020
Score: 98
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 10/11/2019
Score: 97.5
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 05/29/2019
Score: 97
#
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: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/11/2018
Score: 98
#
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. Michael Robinson (919)239-3334
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 05/11/2018
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.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/07/2017
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.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 05/22/2017
Score: 98.5
#
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. Follow-Up: 05/30/2017
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 03/24/2016
Score: 97
#
Comments
Points
General Comments
Walk in cooler and freezer were being installed today. The dining area was also undergoing renovations. Renovations were approved by Plan Review per Christina Sancha and the City of Raleigh.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/30/2015
Score: 96.5
#
Comments
Points
General Comments
Cooling was much improved today. Significant improvements have been made since last inspection. Fill ice baths with cold water in addition to ice. Gave operator updated form 1-B.
Time as a Public Health Control could be used in lieu or hot holding sushi or applying for a variance. If you choose to go this route, procedures must be written, followed, and provided at time of inspection. Sushi rice must be labeled with a time stamp and any remaining sushi rice after 4 hours must be discarded. If you decide to go this route for sushi rice recommend contacting Jo Hill at 919-280-3216 first. Left operator with Time as a Public Health Control Guidance Document today.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 01/13/2015
Score: 95.5
#
Comments
Points
General Comments
When using an ice bath to keep food cold, do not store food in the containers above the level that the container sits in the ice bath. Also, fill container with ice and cold water as high as possible to ensure that food is kept at proper temperatures. Follow-Up: 01/23/2015
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/21/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
5.
Used single-use food containers were stored in handwash sink basin, in sushi prep room [Handwash sinks must be used only for handwashing. Handwash sink basins must be free of storage.] CDI-Items moved.
0.0
11.
Clear plastic food storage buckets, stored on shelves above prep sink, had food debris left on their surfaces due to improper utensil washing procedure. Square plastic food shipping containers that were bing washed and re-used, had food debris under rims, after wash/rinse/sanitize procedure. CDI-Shipping containers discarded. Food storage buckets re-washed.
1.5
25.
Metal stem food insertion thermometer was 12 degrees F below accurate. [Check accuracy of food insertion thermometers with freezing point or boiling point method. Thermometer calibrated during inspection.].
0.5
28.
Flies were in kitchen, landing on clean utensils and food contact surfaces.
1.0
34.
Clean glasses were stored with pieces of broken glass, in bar`s glass chiller [When a glass is broken,inside chiller, all other glasses need to be removed and washed.]. Some of the multi-use food storage containers , stored on shelves above food prep sink, were tightly stacked within each other while interior surfaces were wet [Tight stack containers only when air-drying process is completed.].
0.5
39.
Cloth napkins were being used as food contact surfaces, inside sushi rice pots [Utensils/equipment that contact rice must be smooth,nonabsorbent, and easily cleanable and be subjected to approved wash/rinse/sanitized step between uses. Use of cloth napkins as food contact surfaces for potentially hazardous foods does not meet these requirements.].
0.0
40.
Food oil/debris build-up was on the carts that support grills, at dining room cook stations. Pieces of broken glass were in bar`s glass chiller.
0.5
44.
Dumpster doors were left open after use [Dumpster doors and lids must be closed when not in immediate use.]
0.0
45.
There were some damaged and missing baseboard tiles in room where ice maker is stored. Baseboard tiles were separating from exterior wall of walk-in refrigerator. [Replace damaged tiles and seal top edge of baseboard tiles to the exterior wall of walk-in refrigerator. There were holes in wall panels behind kitchen grill [Seal these holes so that liquids/debris do not get behind wall panel during cleaning activities.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/13/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
Sushi rice pH had not been logged for today`s batch. CDI-Operated tested and recorded pH for existing batch of today`s sushi rice. pH was 4.2 [Each batch of sushi rice must be tested, be at pH or 4.6 or lower, and the pH recorded in log book. Alternative to verifying pH of each batch is to store the rice at 45F/colder, or 135F/warmer.]
0.0
19.
Spray bottle labeled `Quat.Sanitizer` contained a cleaning solution that was not an approved sanitizer.
1.5
34.
Clean food service utensils were being contaminated from being stored in bins that had food debris, pieces of paper receipts,and pooled liquids on interior surfaces. [Location of this violation was on bottom shelf of storage rack in dish wash room. [Suggestion is to place cover on the bin to protect the clean utensils from contamination -or- relocate to area less prone to food spill/splash, such as shelves above the drain board.]. Wet multi-use food containers were tightly stacked within each other [After rinse or required sanitize step, container/utensils must be arranged to allow air flow contact with all sides, for air dry process. Once dry , the containers/utensils may be tight stacked to conserve space. Do not use towels to dry containers/utensils.]. Employee`s coat was stored on top of and in direct contact with clean plates/utensils, in sushi prep room. Clean electric food mixer was stored on wall hook too close to utensil wash sink splash zone, with mixer end hanging in basin if the wash sink. Clean bar glasses were stored on cotton cloth during air-drying process [Do not stored clean utensils on absorbent surfaces.].
1.0
39.
Hot sake dispenser in bar and 2 toaster ovens in sushi room did not have visible NSF or equivalent labels. (Either provide documentation that this equipment is NSF or equivalent, or replace with approved equipment.)
0.5
44.
Dumpster was missing drain plug.
0.0
45.
Wall and baseboard tiles were missing from surfaces surrounding mop sink. Wall edge protector was detached and hanging loose from wall across from dish wash area. Edge of wall, at dish wash room pass-thru window was damaged and had mold growth on surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/22/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Food oils/debris were left on surfaces of multi-use food containers,utensils,and table ware after wash/sanitize/storage steps. CDI-Contaminated items were re-washed/sanitized during inspection. Sanitizer in buckets with containing cotton cloths was below the required minimum concentration of 200ppm Quat.Ammonia.
1.5
23.
3 bins of 74-82F rice in process of cooling inside walk-in refrigerator, were stored in plastic bins with tight lids and then stacked on top of each other. (Must use an approved cooling method that promotes faster cooling process. If rice is cooled in refrigerator or freezer it should be in shallow portions less than 3 inches deep, in containers with loose lids. If rice is cooled on upper shelves and there is no risk of contamination from above surfaces, the rice may cooled without covers until it reaches 45F, then cover for storage. Another approved method of cooling would be to place the bins of rice in an ice bath, and stir occasionally as food cools.)
1.0
34.
Clean food service utensils were being contaminated from being stored in bins that had food debris, rusted scraper tool, pooled liquids on interior surfaces. [Location of this violation was on bottom shelf, under drain board of dish machine sink. Suggestion is to place cover on the bin to protect the clean utensils from contamination -or- relocate to area less prone to food spill/splash, such as shelves above the drain board.]. Ice scoop was stored on wire shelving directly below toxic cleaning chemicals, at ice maker in back room [Do not store clean utensils below toxic products.]. Wet multi-use food containers and utensils were tightly stacked within each other [After rinse or required sanitize step, container/utensils must be arranged to allow air flow contact with all sides, for air dry process. Once dry , the containers/utensils may be tight stacked to conserve space. Do not use towels to dry containers/utensils.].
1.0
36.
Inner door skin ,on 2 door upright refrigerator, is missing a section of panel allowing foam insulation to be exposed. The exposed insulation is difficult to properly clean. The electrical connections panel cover is missing from walk-in freezer cooling unit.
0.5
39.
Hot sake dispenser in bar and toaster ovens in sushi room do not have visible NSF or equivalent labels. (Either provide documentation that this equipment is NSF or equivalent, or replace with approved equipment.)
0.0
40.
Food debris build-up present on rims of 2 rice cookers.
0.0
45.
Wall and baseboard tiles are missing from surfaces surrounding mop sink. Wall edge protector is detached and hanging loose from wall across from dish wash area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommendation: Move towel dispenser in bar closer to bar sink. Its current location limits drainboard space for drying glasses, and makes user reach over clean utensils with dripping hands.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/16/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
6.
Parasite destruction documentation is not provided for fish that will be served raw (Must provide documentation from supplier showing fish that will be served raw is parasite free, due to method of aquaculture, or parasite destruction method.).
0.0
10.
Ice is not covered in bar area. (When ice bins are not in immediate use, they must be covered.).
0.0
19.
Bottle labeled Quaternary Ammonia Sanitizer contained a chemical that was not an approved sanitizer.
1.5
23.
3 bins of 71-90F rice in process of cooling inside walk-in refrigerator, were stored in plastic bins with tight lids and then stacked on top of each other. (Must use an approved cooling method that promotes a faster cooling process. If rice is cooled in refrigerator or freezer it should be in shallow portions less than 3 inches deep, in containers with loose lids. If rice is cooled on upper shelves and there is no risk of contamination from above surfaces, the rice may cooled without covers until it reaches 45F, then cover for storage. Another approved method of cooling would be to place the bins in an ice bath, and stir occasionally as food cools.)
2.0
34.
5 metal knife holsters used by grill cooks had build-up of food debris on interior surfaces, while clean ready-to-use knives were stored in them. Bar glasses were stored in glass chiller that had pieces of broken glass on interior surfaces.
1.0
38.
Wash temperature gauge needle on dishmachine does not move, and is not accurate.
0.0
39.
Hot sake dispenser in bar and toaster ovens in sushi room do not have visible NSF or equivalent labels. (Either provide documentation that this equipment is NSF or equivalent, or replace with approved equipment.)
0.0
46.
Light intensity above utensil wash sink and ice scooping bin in bar is approx. 10fc (Light requirement over these surfaces is at least 50fc. Additional shielded fixtures or shatter-proof bulbs will need to be added under edge of bar to meet this requirement.) Light intensity above some of the dining room cook surfaces are below minimum requirement of 50fc.(Appears that some bulbs have weakened over time, as there is a wide range in light intensity above grill surfaces.).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
When using a pH meter to test acidity of sushi rice, distilled water must be used (Not tap water from faucet) for preparing the sample to be tested. Each batch of sushi rice prepared must be tested and recorded in the log, as was done today.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/08/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
In the walk-in freezer raw chicken was stored above raw fish. Food must be stored according to the final cook temperature at all times. The violation was corrected.
1.5
11.
Clean the inside of the ice machine to remove the mold and pink algae. Ice is considered a food and must be stored in a clean surface. There was no sanitizer solution at the bar area at the time of the inspection. Clean dishes were stored near the hand wash sink at the bar area. There was no splash guard between the hand sink and the storage of the clean dishes. The lemon cutting board was stored at the hand sink in the waitress station. Provide sanitizer at the bar at all times during service of customers or cleaning up. All the violations were corrected.
1.5
16.
Fried soft shell crabs were held at 62 degrees F, lobster was held at 61 degrees F, Tempura shrimp was being held at 62 degrees F. These foods must be held hot at 135 degrees F or above. The food was reheated to 165 degrees F. The violation was corrected.
2.0
23.
Rice was cooked at 10:00 am and cooled down to 63 degrees F and placed in four inch thick pans. The pans of rice were stacked on top of each other. The rice was tightly covered. Rice has two hours to go from 135 degrees F to 70 degrees F or lower. Rice has four more hours to go from 70 to 35 degrees F or lower. Rice can be cooled by placing the food into shallow pans, separating the foods into smaller portions. Food can be cooled by using rapid cool equipment ice baths, or ice wands. Ice can be used as an ingredient. When actively cooling foods inside a refrigerator food can be loosely covered or uncovered if the food is protected from contamination.
1.0
26.
Label all the dry foods. Once dry food is taken out of the original container and placed in another container. The container must be labeled.
0.5
35.
Store all the single service items with the food contact portion facing down to prevent contamination of the food contact portion.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Caulk the holes in the walls at the soda dispenser area.
0.0
46.
Provide at least 10 ft candles of light at least 30 inches above the ground in the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 03/30/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
The fried rice was only reaching 125 degrees F. The mushrooms were only reaching 128 degrees F. These foods must be held hot at 135 degrees F or above. The rice was thrown away. The mushrooms were thrown away.
2.0
25.
Calibrate the thermometer on hand the thermometer was 5 degrees F off. The thermometer was calibrated.
0.0
26.
Label all the dry foods in the kitchen area.
0.5
35.
Store all the single service items with the food contact portion facing down.
0.5
36.
Replace all the cracked and chipped dishes. All the food service equipment must be smooth and easy to clean. Repair the seal in the walk-in freezer to remove the frost build up.
0.5
40.
Clean the shelves in the walk-in cooler and freezer. Clean the gaskets. Clean nozzle holder at the bar area. Clean all the storage shelves.
0.5
45.
Clean the floors and walls near the sinks and the food prep areas.
0.5
46.
Provide at least 10 foot candles of light in the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/31/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
There was a sushi roll stored next to the hand sink. There was no barrier between the hand sink and the sushi roll. Food must be stored in a manner to prevent contamination. There needs to be a splash guard or a barrier between the sushi rolls and ingredients and the hand sink. The roll was thrown away.
1.5
25.
Calibrate the thermometer on hand was 15 degrees F off.
0.5
26.
Label all the dry food.
0.5
35.
Store all single service items with the food contact portion facing in the same direction.
0.5
40.
Clean all the wire rack shelves in the restaurant. Re caulk the hand sinks. Repair the door on the ice machines.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
46.
Provide at least 10 ft candles of light in the walk-in freezer at least 30 inches above the floor.
0.5
47.
Keep storage at least 12 inches above the floor to aid in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 06/19/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
A male employee who was packing up raw chicken. Opened up a cooler door then ran his hands under water with the gloves still on and dried his hands in a towel. Employees must use soap and wash hands for at least twenty seconds and then towel dry. Gloves must be removed when washing hands. The employee washed his hands in the correct manner.
2.0
10.
In the walk in freezer raw chicken was stored above raw fish. On the grill line raw beef was stored above cooked food. Food must be stored according to the final cook temperature of the food product. Food must be stored in a manner to prevent contamination and adulteration. The cook food was disgraded. A cook was handling raw chicken with his hands, and then went on to put steaks on the grill with his hands. Food must be handled in a manner to prevent contamination. There will be a return visit on the food storage issue.
1.5
11.
Clean the ice machine to remove the mold and the pink alge that has grown on the inside of the ice machine. Ice is considered a food and must be stored in a sanitary manner. There will be a return visit to see if the violation has been corrected.
1.5
16.
Sushi rice was being held at 128 degrees F. This food must be held hot at 135 degrees F or above. A pH meter may be used, a time in lieu of temperature application can be applied for if the rice can not be held at 135 degrees F. The rice was reheated.
2.0
19.
Properly label all spray bottles. All the spray bottles were labeled. There were two that read sanitizer but had degreaser in the bottles.
0.0
36.
Sand down the green cutting board. Replace the pitted pans. All food service equipment must be smooth and easy to clean.
0.0
45.
Clean the floors and walls near the sinks and food prep areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 10/17/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
In the walk in freezer fish was stored in black trash bags. In the same walk in freezer raw chicken was stored above pudding and other ready to eat foods. There were several bowls of shrimp that was stored on top of each other with no barrier between the two products.At the bar area several bottles of alcohol was stored in front of the hand sink and water from the hand washing process was getting on the bottles. The bottles must be moved. Will return to see if the bottles have been moved. Food must be stored in food grade bags only. Trash bags are not approved for food storage of any kind. Ready to eat foods must be stored above any food products that must be cooked. All foods must be stored according to the final cook temperature of the food product.Food must be stored in a manner to prevent contamination and adulteration.
1.5
11.
Clean the inside of the ice machine to remove the mold and the pink alge that has grown on the inside of the ice machine. Remove the rusty screws that are on the inside of the ice machine. The chlorine sanitizer must be between 50 to 100ppm. Check the sanitizer daily to ensure that the proper strength of sanitizer is being used.
1.5
16.
Maintain sushi rice at 135 or above. Temperature of the rice was 119. Apply for time instead of of temperature application for the rice. The violation was corrected.
2.0
19.
Label all spray bottles there were several bottles that were not labeled.
1.5
43.
Provide hand wash signs in the lavatories. There were no hand wash signs in the employee`s restroom or the public restroom.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Clean the floors and walls near all the sinks and the food prep areas. Provide at least 10ft candles of light in the walk in cooler. Keep storage at least 12 inches above the floor. Clean the storage shelves and the storage drawers. Follow-Up: 10/27/2008
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 03/12/2008
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
MAINTAIN SUSHI FISH AT 45F OR BELOW. TEMPS WERE 53F. MAINTAIN SUSHI RICE AT 135F OR ABOVE. TEMP WAS 127F. APPLY FOR TIME INSTEAD OF TEMPERATURE APPLICATION FOR SUSHI RICE. (COS)
2.5
3.
DO NOT STORE RAW SHRIMP ABOVE CLEANED, PREPARED ONIONS. (C0S) DO NOT COVER CONTAINER OF HOT RICE. OPEN TOP AND ALLOW HEAT TO ESCAPE AND PLACE CONTAINER ON TOP SHELF AND STIR FREQUENTLY. DO NOT STORE POTS OF SOUP NEXT TO 3 COMPARTMENT SINK. MOVE SINGLE BURNER UNITS TO BE 18" AWAY FROM SPRAY OR SPLATTER OF THE UTENSIL SINK.
2.5
17.
REPAIR/REPLACE HANDLE ON RICE COOKER. CLEAN CARTS. CLEAN LEGS OF TABLES. CLEAN GRILLS IN DINING ROOM/COOKING AREA. CLEAN WIRE RACK NEXT TO ICE MACHINE.
2.0
21.
CLEAN OUTSIDE BASE OF TOILETS AND URINALS.
1.0
28.
CLEAN FLOORS AND WALLS IN THE BAR AREA, KITCHEN AND ICE MACHINE STORAGE AREA. CLEAN FLOORS IN THE WALK-IN FREEZER. CLEAN FLOORS UNDER GRILL TABLES IN THE DINING ROOM. REPLACE DAMAGED OR MISSING TILES IN THE KITCHEN. REPAIR AREA AROUND DISHMACHINE SERVICE WINDOW TO BE SMOOTH, EASILY CLEANABLE AND TIGHTLY CONSTRUCTED.
1.0
29.
PROVIDE 10FT-CANDLES OF LIGHT IN THE WALK-IN FREEZER.
0.5
34.
DO NOT STORE KIMONO`S IN TOILET FACILITIES. OBSERVED TOILET STALL DOOR MISSING AND A DOZEN OR MORE KIMONO DRESSES HANGING IN THE DOORWAY.
0.5
General Comments
REPLACE SOAP DISPENSER AT LAVATORY IN THE KITCHEN.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 03/12/2008
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
MAINTAIN SUSHI FISH AT 45F OR BELOW. TEMPS WERE 53F. MAINTAIN SUSHI RICE AT 135F OR ABOVE. TEMP WAS 127F. APPLY FOR TIME INSTEAD OF TEMPERATURE APPLICATION FOR SUSHI RICE. (COS)
2.5
3.
DO NOT STORE RAW SHRIMP ABOVE CLEANED, PREPARED ONIONS. (C0S) DO NOT COVER CONTAINER OF HOT RICE. OPEN TOP AND ALLOW HEAT TO ESCAPE AND PLACE CONTAINER ON TOP SHELF AND STIR FREQUENTLY. DO NOT STORE POTS OF SOUP NEXT TO 3 COMPARTMENT SINK. MOVE SINGLE BURNER UNITS TO BE 18" AWAY FROM SPRAY OR SPLATTER OF THE UTENSIL SINK.
2.5
17.
REPAIR/REPLACE HANDLE ON RICE COOKER. CLEAN CARTS. CLEAN LEGS OF TABLES. CLEAN GRILLS IN DINING ROOM/COOKING AREA. CLEAN WIRE RACK NEXT TO ICE MACHINE.
2.0
21.
CLEAN OUTSIDE BASE OF TOILETS AND URINALS.
1.0
28.
CLEAN FLOORS AND WALLS IN THE BAR AREA, KITCHEN AND ICE MACHINE STORAGE AREA. CLEAN FLOORS IN THE WALK-IN FREEZER. CLEAN FLOORS UNDER GRILL TABLES IN THE DINING ROOM. REPLACE DAMAGED OR MISSING TILES IN THE KITCHEN. REPAIR AREA AROUND DISHMACHINE SERVICE WINDOW TO BE SMOOTH, EASILY CLEANABLE AND TIGHTLY CONSTRUCTED.
1.0
29.
PROVIDE 10FT-CANDLES OF LIGHT IN THE WALK-IN FREEZER.
0.5
34.
DO NOT STORE KIMONO`S IN TOILET FACILITIES. OBSERVED TOILET STALL DOOR MISSING AND A DOZEN OR MORE KIMONO DRESSES HANGING IN THE DOORWAY.
0.5
General Comments
REPLACE SOAP DISPENSER AT LAVATORY IN THE KITCHEN.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 08/17/2007
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
5.
PROVIDE THERMOMETERS IN REACHIN REFRIGERATORS IN THE KITCHEN.
1.5
17.
CLEAN ICE MACHINE VENT. CLEAN WIRE SHELF NEXT TO ICE MACHINE. REMOVE RUST FROM LOWER SHELF OF PREPARATION TABLE IN KITCHEN.
1.0
21.
CLEAN OUTSIDE BASE OF TOILETS AND URINALS.
1.0
28.
CLEAN WALLS AND CEILING IN KITCHEN AND ICE MACHINE AREA. REPAIR WALLS NEXT TO DOOR AT BASEBOARD. CLEAN FLOORS IN BAR AREA.
0.5
29.
PROVIDE INCREASED LIGHTING AT SINK NEXT TO DEEP FRYER, UTENSIL SINK, DISHWASHING AREA, WALKIN FREEZER AND IN ICE MACHINE AREA. All areas in which food is prepared, or in which utensils are washed, shall be provided with at least 50 foot-candles of light on food preparation work levels and at utensil washing work levels. At least 10 foot-candles of light at 30 inches above the floor shall be provided in all other areas, including storage rooms and walk-in units.
1.0
General Comments
SUSHI RICE SHALL MEET ONE OF TWO REQUIREMENTS, 1) SUSHI RICE SHALL BE MAINTAIN AT 140F OR ABOVE OR 45F OR BELOW, OR 2) MEET THE TIME REQUIREMENT INSTEAD OF TEMPERATURE REQUIREMENT. THIS REQUIRES AN APPLICATION AVAILABLE FROM THIS OFFICE.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 01/05/2007
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
3.
OBSERVED CONTAINERS OF PREPARED CUCUMBERS STORED BELOW LEAKING REFRIGERATION UNIT IN WALK-IN COOLER. CONTAINER DID NOT HAVE TIGHT FITTING LIDS. DO NOT USE PAPER TOWELS ON TOP OF SUSHI RICE. NEW CHEESECLOTH MAY BE USED ON TOP OF RICE IF IT IS DISCARDED BETWEEN BATCHES OF RICE.
2.5
14.
TRAYS HOLDING BREADER SLICER NOT NSF/ANSI APPROVED.
1.0
17.
CLEAN TRAY IN STOVE, LEGS OF PREPARATION TABLE, COVER AND TOP OF ICE MACHINE. REMOVE PLASTIC WRAP AROUND PIPES, STRINGS, WIRE AND OTHER ITEMS THAT ARE TIED TO EQUIPMENT. HANDLE ON COVER OF PREPARATION REFRIGERATOR WAS REPLACE BUT NOT WITH NSF APPROVED HANDLE. CLEAN EDGES OF PREPARATION TABLES AND UNDERSIDES OF TABLES AND DRAINBOARDS.
2.0
20.
REPAIR RUSTED BOTTOM OF STALL DOOR IN EMPLOYEE MEN`S TOILET FACILITY.
2.0
29.
PROVIDE 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES AND 10 FT-CANDLES OF LIGHT AT 30 INCHES ABOVE THE FLOOR IN STORAGE AND OTHER AREAS. MANAGER STATES THAT HE HAS A WORK ORDER ON IT.
1.0
General Comments
3. NEED SPLASH GUARD BETWEEN DEEP FRYERS AND 2 COMPARTMENT SINK.
Location: 4500 Old Wake Forest RD RALEIGH, NC 27609-6235 Facility Type: Restaurant Inspection Date: 12/21/2006
Score: 83.5 + Education Credit: 2 = 85.5
#
Comments
Points
3.
DO NOT USE CLOTH TO COVER RICE IN LARGE RICE COOKER. DO NOT STORE LOBSTERS ON FLOOR IN WALK-IN COOLER. DO NOT ALLOW HANDLE OF SCOOP TO CONTACT THE RICE. STORE HANDLE EXTENDING OUT OF THE FOOD PRODUCT.
2.5
7.
OPEN CONTAINERS OF SESAME SEEDS SHALL BE STORED IN A CONTAINER WITH A TIGHT-FITTING LID.
1.0
11.
CLEAN INSIDE ICE MACHINE. THERE IS EXCESSIVE MOLD GROWTH INSIDE THE ICE MACHINE.
5.0
14.
RED AND WHITE COOLER, SESAME SEED DISPENSER AND PEELER NOT NSF/ANSI APPROVED OR EQUIVALENT.
1.0
15.
AIR-DRY UTENSILS BEFORE STACKING. DO NOT STORE SUSHI KNIVES IN CARDBOARD HAND-MADE KNIFE HOLDER. DO NOT STORE ICE STICKS ON THE FLOOR IN THE WALK-IN COOLER.
1.5
17.
CLEAN INSIDE DEEP FRYERS AND BETWEEN DEEP FRYERS. REPAIR DOOR ON DEEP FRYER TO STAY CLOSED WITHOUT USE OF FOLDED FOIL. REPLACE MISSING HANDLE ON PREPARATION REFRIGERATOR. CLEAN GRILL, PREPARATION TABLES, SHELVES, SPICE CONTAINERS, BLEACH BUCKET CONTAINER. CLEAN FLOORS IN WALK-IN COOLERS AND FREEZERS. CLEAN SHELVES IN WALK-IN UNITS. CLEAN WIRE RACKS IN DRY STORAGE ROOM. WIRE SHELVES HAD EXCESSIVE DUST BUILD-UP. THOROUGHLY CLEAN CART AND SHELVES IN FRONT OF DEEP FRYERS. REMOVE ALL UNNECESSARY ITEMS TO FACILITATE CLEANING. REMOVE PAPER LINER ON PAN IN THIS UNIT. PAPER HAS BEEN THERE FOR SO LONG THAT THE PAPER IS STUCK TO THE PAN.
2.0
21.
CLEAN HANDELS AND AROUND FAUCETS IN ALL LAVATORIES IN KITCHEN AND EMPLOYEE TOILET FACILITES. CLEAN TOILETS AND URINALS IN EMPLOYEE TOILET FACILITIES.
1.0
28.
CLEAN FLOORS, WALLS AND CEILINGS IN KITCHEN. CLEAN UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND SUSHI PREPARATION AREA.
1.0
29.
PROVIDE 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES AND 10 FT-CANDLES OF LIGHT IN STORAGE AND OTHER AREAS. LIGHTING WAS 26 - 34 ON UTENSIL WASHING SURFACES AND PREPARATION SURFACES. LIGHTING IN COLD STORAGE AREA WAS 4 5 FT-CANDLES.
0.5
32.
CLEAN STORAGE AREA IN BACK ROOM WHERE ICE MACHINE IS. STORE ALL ITEMS IN STORAGE ROOM 12 INCHES ABOVE THE FLOOR IF ON LEGS OR 6 INCHES ABOVE THE FLOOR IF ON WHEELS.
0.5
34.
REMOVE UNCLEAN CHEF`S HAT AND SCARF. ITEMS WERE UNCLEAN AND DUSTY.
0.5
General Comments
5. PROVIDE THERMOMETER IN SUSHI AND PREPARATION REFRIGERATORS IN SUSHI AREA. 9. PERSONAL DRINKS SHALL HAVE LID AND STRAW.
