2-301.14; Priority; Observed team member fail to wash hands after placing raw shrimp inside fryer, then changed tasks using the same contaminated gloves to grab RTE fried vegetables. Observed team member at the dish machine placing soiled dishes inside the machine then changing tasks to put clean dishes away on drying racks without 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. EHS interrupted activities and request hand wash-team member washed hands.
2.0
15.
3-302.11; Priority Foundation; Observed raw salmon above RTE cream cheese, raw salmon above RTE dressings, raw fish stored directly on top of RTE produce avacados ect.. inside all reach in cooler. Observed raw fish eggs stored directly on top of cream cheese on ice bath station. 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.
4-602.11; Core; Observed thick black residue on walls 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.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several items holding above 41F(see chart above). Observed two units holding above 41F. TCS foods shall be held at 41F or below. EHS will return to verify food temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed thick dried black growth/ buildup inside two food prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
23.
3-501.18; Priority; Observed date mark missing on cooked octopus. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, 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.
0.0
24.
3-501.19; Priority Foundation; No time holding documents for fried vegetables or fried shrimp held at room temp. TCS foods shall be held hot at 135F or greater or held under time control. EHS sent TPHC document. List all foods that will be holding at room temp. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall 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 voluntarily discarded. Time holding document emailed to PIC.
1.5
28.
7-204.11 ; Priority; Observed quat santizer residual 500PPM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Item diluted.
0.0
33.
3-501.15; Priority Foundation; Observed several items cooling in deep containers or cooling at room temp while tightly covered. 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
33.
4-301.11; Priority Foundation; there is not enough refrigeration for all of the items that are cold holding or cooling. This is a temperature abuse issue. This facility is not equipped with a walk in cooler. Reduce the amount of product to ensure there is space inside reach in coolers for cooling.
0.0
36.
4-502.11(B); Priority Foundation; Thin probe thermometer not available. Observed several thinly cut TCS foods in facility. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
0.5
47.
4-501.11; Core; Door to freezer is wrapped in duct tape on one side. Sliding door on sushi display case has duct tape on it. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. These areas require frequent cleaning. Remove tape to allow for proper cleaning.
0.5
47.
4-501.12; Core; Observed chipping plastic on cutting board held on food prep sink. 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.
0.0
47.
4-205.10; Core; Observed raw fish stored in tall reach in that is designed for only bottled beverages. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
55.
6-501.12; Core; Observed dust in ceiling vents. Physical facilities shall be cleaned as often as necessary to keep them clean.
7-102.11; Priority Foundation; Large diluted container of quat. sanitizing solution at the sushi prep area was missing an identifying label. 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- Label was added during the inspection.
1.0
35.
3-501.13; Priority Foundation; Several hermetically sealed bags of imitation crab were thawing in standing water at prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. Crab had an internal temperature of ~56F. CDI- Crab was immediately relocated to the reach-in cooler upon request.
0.5
39.
3-307.11; Core; Employee food found stored on middle shelf of reach-in cooler, above facility's food. Food shall be protected from miscellaneous sources of contamination. CDI- Food was relocated during the inspection.
1.0
41.
3-304.14; Core; One wet wiping cloth found stored on prep surface at the sushi area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Once wiping cloths become wet, store them in sanitizing solution.
0.0
45.
4-903.11(A) and (C); Core; Single-service to-go containers being stored with food-contact sides exposed at sushi prep area accessible to consumer contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- To-go containers were inverted upon request.
0.5
47.
4-101.19; Core; Door to freezer is wrapped in duct tape on one side. Sliding door on sushi display case has duct tape on it. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. These areas require frequent cleaning. Remove tape to allow for proper cleaning.
0.5
49.
4-602.13; Core; Fan at sushi prep area is stored directly behind clean plates and has accumulated dust. PIC stated that the fan is used frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to this fan.
0.0
56.
6-501.110; Core; Three pairs of employee work shoes found stored directly on bag-in-box product in back prep area. Employee coat found stored in box that contained chop sticks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Employee belongings were relocated.
6-301.12; Priority Foundation; Paper towels were missing at the handwashing sink in the sushi prep area. Each handwashing sink shall be provided with individual, disposable towels. CDI- Towels were restocked during the inspection.
1.0
15.
3-302.11; Priority; Raw beef found stored above ready-to-eat food in the cooler of the sushi prep area. Raw tuna found stored above vegetables in the back reach-in cooler. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was rearranged during the inspection.
1.5
16.
NOTE: Observed a container of soap and a sponge at the prep sink on the cook line. When asked, PIC stated that utensils are sometimes washed in this sink-this was not observed during the inspection. There is no sanitizing step applied to items washed in this sink and sink is not approved for utensil washing. Send all soiled utensils to the dish machine to be properly cleaned and sanitized. Soap and sponge removed.
0.0
16.
4-602.11; Core; Interior of ice machine with visible microbial growth forming. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the interior of this ice machine more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; Knife on magnetic strip and a few metal containers/bowls being stored as clean with visible food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were sent to warewashing area to be properly cleaned and sanitized during the inspection.
1.5
23.
3-501.17; Priority Foundation; Observed several items throughout the facility without date marks. PIC stated that the saran wrap covering products typically have datemarks (which was observed on some products) but some wraps were changed and dates were not transferred. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Date of prep was known for products and facility was allowed to place labels during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; (1)Pots near grill, large bowls above prep sink, and a few metal containers on shelving across from dish machine observed stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. (2)Two ice buckets found stored inverted directly on top of the ice machine in a puddle of standing water and debris. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Utensils that were found wetstacked were taken to the warewashing area during the inspection. Ice buckets were cleaned and sanitized; surface of ice machine was cleaned, and sheet pans were placed above ice machine prior to storing buckets. Change out sheet pans frequently.
0.5
47.
4-501.11; Core; Three lights in the hood system are not functional. PIC stated that the lights have been changed since the last routine inspection but have since gone out. Drain line in reach-in cooler is dripping water- there is a bucket to catch dripping water and PIC stated that this bucket has to be emptied at least twice a day. Light does not function in the front reach-in cooler holding bottled beverages. Plumbing under handwashing sink is missing and water discharges directly onto the floor. Repairman is scheduled to visit tonight to repair plumbing under hanwashing sink and to repair the leak in the reach-in cooler. Equipment shall be maintained in a state of good repair and condition. Replace light bulbs and ensure reach-in cooler and handwashing sink are repaired.
0.5
47.
4-205.10; Core; Observed a non-commercial grade vacuum sealer in sushi area. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. When asked, PIC stated that raw fish is obtained whole, gutted and cleaned, then packaged using the sealer and kept in ice for no longer than 2 days. *EHS discussed with PIC that this is considered a specialized process and would require a HACCP plan for the current process. EHS discussed the use of 10K bags that are FDA approved for raw fish to work around the HACCP plan requirement as long as facility is using an NSF vacuum sealer. Discontinue storing raw fish in ROP environment with current process. EHS did not observe any ROP fish during today's inspection.
3-302.11; Priority; Raw shell eggs found stored above ready-to-eat food in the 3-door reach-in cooler. Raw salmon found stored directly above containers of ready-to-eat sauces in the reach-in cooler. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was rearranged during the inspection.
1.5
28.
7-102.11; Priority Foundation; Two chemical spray bottles were missing the identifying label. Sanitizer stored in food grade container was missing a label. 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- Labeling added during inspection.
1.0
28.
7-202.12; Priority; Found one can of RAID in the establishment near mop sink with label stating "For indoor residential use only". Facility receives regular pest control preventative maintenance. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Can was voluntarily discarded during the inspection.
0.0
41.
3-304.14; Core; Two wet towels being stored on cutting boards in the sushi prep area. In-use cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat.). Once wiping cloths become wet, they shall be held in sanitizer concentration or placed in soiled linen container. CDI- Wiping cloths were stored in sanitizer during the inspection.
0.5
43.
3-304.12; Core; One scoop being stored in dry goods container with no handle and another scoop found with handle touching food product. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CDI- Scoops were removed and taken to the warewashing area during the inspection.
0.0
48.
4-501.14; Core; Buildup of thick, unclean residue present on interior of chemical dishwashing machine. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils; and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination; and if used, at least every 24 hours. Keep interior of dish machine clean.
0.5
49.
4-602.13; Core; Wire shelving throughout facility in need of a deep clean to remove the built-up residue and dust accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving more frequently.
0.5
55.
6-501.12; Core; Floors and walls in the sushi prep area and fryer area require more frequent cleaning; buildup of food debris was observed today. Return vents above the warewashing area have thick dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to these areas.
0.5
55.
6-501.114; Core; Fryer near 3-comp sink is no longer being used and there is no intention on repairing this piece of equipment. The premises shall be free of equipment that is nonfunctional or no longer used. Remove this fryer from the establishment.
0.0
55.
6-501.11; Core; Repair the cove base under the handwashing sink in the back prep area. Physical facilities shall be maintained in good repair.
0.0
56.
6-303.11; Core; Replace the three blown bulbs in the hood system above cooking equipment. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment such as knives where employee safety is a factor.
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 **Remove the protective film on the ice machine to allow for easy cleaning.**
3-501.16 (A)(2) and (B); Priority; Prep cooler near grill is holding TCS food at unsafe temperatures with an ambient air of 60F. PIC states that food in this cooler is stored in other refrigeration overnight and restocked in the morning. TCS food shall be maintained at 41F or less. CDI-TCS food placed in proper ice bath during inspection and all extra food containers were placed in alternate refrigeration until technician can service this unit.
1.5
28.
7-102.11; Priority Foundation; Several chemical spray bottles throughout facility missing identifying label. Sanitizer bucket used by servers is missing a label. 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- Labeling added during inspection.
1.0
28.
7-207.11; Priority; Found a medicine bottle of Advil being stored with spices on dry goods rack. Found a bottle of mouth rinse being stored on shelving located above a prep surface. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, linens, and single-service/single-use articles. CDI- Medicine relocated to office during inspection.
0.0
36.
4-204-112; Core; Ambient air thermometers missing in glass display cases and in prep unit at sushi bar. Cold or hot holding equipment used for time/temperature control for safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Place ambient air thermometers in these units.
0.5
37.
3-302.12; Core; Bulk container of sugar and another container of sake missing the identifying label. Except 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. CDI- Labeling added during the inspection.
0.0
37.
3-601.12; Core; Facility has escolar identified as white tuna on the menu. Escolar may only be sold as escolar or oilfish. CDI- Educated PIC of requirement.
0.0
42.
3-302.15; Core; Avocados in food containers in the prep unit and in the 3-door reach-in cooler observed with SKU sticker still remaining. 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, stickers, and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process.
1.0
47.
4-501.11; Core; Prep cooler across from grill is not functioning properly. Replace two bulbs that are no longer producing light in the hood system (one on each end). Equipment shall be maintained in a state of good repair and condition. Refrigeration technician was contacted during inspection to have this unit assessed.
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 *A hard copy and digital copy of the Food Allergen Poster was given to the facility today.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
5-205.11; Priority Foundation; Sanitizer bucket at bar area observed in basin of handwashing sink at the start of inspection. Three chemical spray bottles being stored hanging on splashguard of sushi prep handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Bottles and sanitizer bucket relocated during inspection.
1.0
15.
3-302.11; Priority; In tall freezer, raw fish being stored over ready-to-eat edamame. In back 3-door cooler, raw eggs being stored over ready-to-eat avocado. Foods shall be stored to prevent cross contamination and stored according to final cook temperatures. CDI- Foods re-arranged during inspection.
1.5
41.
3-304.14; Core; One sanitizer bucket at bar area with no visible concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine sanitizer). CDI- Bucket changed out with fresh sanitizer at the correct concentration.
0.0
42.
3-302.15; Core; Avocados in food containers in the prep unit and in the 3-door reach-in cooler observed with SKU sticker still remaining. 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, stickers, and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process. CDI- Avocados returned to be properly washed.
0.5
45.
4-903.11(A) and (C); Core; Many single-service to-go containers being stored with food-contact sides exposed in kitchen area and near bar handwashing sink. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store these items inverted if taken out of original packaging. *Full points deducted for repeat violation.
1.0
47.
4-501.12; Core; Cutting boards at sushi prep line have dark, unclean score marks present. 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. Resurface or replace these cutting boards.
0.5
48.
4-302.14; Priority Foundation; Sanitizing test strips for QA solution are not available; PIC states that they have gotten wet and need to order a replacement. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will return to verify compliance of this item.
0.5
48.
4-501.14; Core; Buildup of unclean residue present on interior of chemical dishwashing machine. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utenisls; and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination; and if used, at least every 24 hours. Keep interior of dish machine clean.
0.0
55.
6-501.11; Core; Replace light bulbs in areas including: hood system above grill; in 3-door reach-in cooler; in see-through beverage case at bar area and the fixture that is flickering above mop sink. Physical facilities shall be maintained in good repair. Repair/replace lighting at these locations.
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 *Information sent to sungchung72@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *EHS will return on 01/04/2022 to verify that QA test strips have been obtained; if test strips have been obtained before this date, facility is allowed to send a picture of test strips to (919)306-6554. Follow-Up: 01/04/2022
*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.
A follow up visit will be conducted on 5/9/19 to ensure that foods are not being held in coolers with ice.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 05/09/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility is making kimchi. According to PIC, the kimchi is made from cabbage and sometimes radishes. The vegetables are soaked in a solution including vinegar, so fermenting is not necessarily taking place. According to PIC, sometimes the kimchi lasts past 7 days. Cut cabbage in the kimchi is a potentially hazardous food that may only be kept for a maximum of 7 days. After 7 days, cut cabbage and foods containing cut cabbage should be discarded.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Date marking has improved. Precooked squid was marked with the date that it was portioned and froze. These items should also be marked with the date they are removed from the freezer.
Avocados and other fruits and vegetables should be washed thoroughly in water before they are cut. Follow-Up: 12/07/2017
*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. Inspector will return 7/7/17 for a follow-up to ensure correction of Priority and Priority Foundation violations. Follow-Up: 07/07/2017
NOTE: Send parasite destruction documentation and equipment documentation to Lucy Schrum at Lucy.Schrum@wakegov.com OR fax to 919-743-4772...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
