3-302.11; Priority; Raw Angus Beef is stored in the bottom of the 2 door refrigerator with carrots, corn and bananas. There is an extra shelf, but the clips to hold the shelf are missing. Additional shelving is needed. If shelf clips can be purchased, add the shelf to separate and store beef below produce. Carrots and produce were moved today. Sign with storage order was posted to the refrigerator.
1.5
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with tacky residual coating interior surfaces. Use detergent to clean the sink after use. After cleaning and rinsing, apply sanitizer and allow surfaces to air dry. Cleaning of the food preparation surfaces was directed.
1.5
28.
7-102.11; Priority Foundation; Label is missing from spray bottle of cleaner. Keep the common name of the cleaner, chemical on the bottle. Spray bottle was labeled today.
0.0
47.
4-101.18; Core; Interior of the Rice Warmer has damaged, deteriorating non stick finish. Replacement is needed. Use non scratching, non scoring utensils and cleaning aids.
0.5
48.
4-501.14; Core; 3 compartment ware washing sink is not clean on the right drainboard. Several utensils and items are stored on the sink. Minimize storage and clean the sink every day.
0.0
49.
4-601.11(B) and (C); Core; Refrigerator shelves are not clean. There is a black build up, microbial growth on the white shelves. Remove shelves and thoroughly clean interior of all refrigerators.
3-302.11; Priority; Raw chicken, beef, and shrimp was stored above ready-to-eat sauces in back reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Reach in cooler was rearranged.
3.0
56.
6-403.11; Core; Employee drinks were stored above raw food flip top. Employee food and drinks shall be stored in a designated area to prevent contamination of food or equipment. CDI: Drinks moved.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided list of accredited food protection manager certification programs via email.
1.0
15.
3-302.11; Priority; Raw in-shell eggs were stored above soba sauce in produce reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Eggs moved to raw reach in cooler.
1.5
41.
3-304.14; Core; Wiping cloth container had a concentration of 0 PPM chlorine. Chlorine sanitizer shall have a concentration of 50-200 PPM. Ensure chlorine concentration is 50-200 PPM.
0.0
49.
4-602.13; Core; Fume hood above hibachi grill was soiled with grease residues. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean hood.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; PIC is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
35.
3-501.13 ; Core; Packaged salmon in reach-in cooler thawing in vacuum packaged bag that states to remove from film before thawing on the label. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the vacuum packaged bag prior to thawing under refrigeration. Salmon bag cut open during inspection.
0.5
49.
4-601.11(B) and (C); Core; Much improvement on non-food cleaning, one reach-in cooler with cut produce and teriyaki sauce with food debris and residue along the shelves and insides of cooler. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris.
2-102.12 (A); Core; PIC is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
16.
4-602.11; Core; Ice chute on soda machine soiled with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice bins and beverage dispensing lines or tubes shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these areas more frequently.
1.5
49.
4-601.11(B) and (C); Core; Minor food debris along bottom of reach-in coolers and residue buildup along shelving in several reach-in coolers. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
General Comments
Facility has working and accurate stem thermometer, EHS recommends purchasing digital thermometer with smaller probe.
2-102.12 (A); Core; PIC is not a CFPM. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain proper credentials.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean up of vomiting and diarrheal events as required with the new food code. CDI- Emailed written procedures to PIC.
0.0
15.
3-302.11; Priority; Raw eggs stored above freshly shaved ginger and soy sauce in a container. During storage, raw animals foods shall be separated from other ready to eat foods. Arrange each type of food in equipment so that cross contamination of one type with another is prevented. CDI- Eggs moved to the bottom of the refrigerator.
1.5
28.
7-202.12; Priority; Ortho Home Defense pest spray labelled for -Household Use Only- observed. Toxic substances shall be: Used according to: law, Food Code, 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- Product removed from the establishment.
1.0
43.
3-304.12; Core; A ladle used to scoop rice was being stored in a bucket of room temperature (70F) water near the rice cookers. Utensils used on TCS foods and stored between uses must be in a water bath of 135F or higher or in running water with sufficient agitation to float away food particles.
0.0
49.
4-602.13; Core; Shelving above the three compartment sink where clean dishes are held has visible dust and residue. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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
Inspection led by Matthew Saliba *Inspector info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lead by Sarah Black
Contact Phone Number: 919-422-3747 *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Date Marking will be required for sauces and dressing made here. See handout with guidance on the new rules. This may be the cleanest restaurant in Wake County. Very impressive.
3-Door Refrigerator is holding food too warm: Shell Eggs 51'F, Tofu 47'F, Soybean Paste 48'F. Food was moved to another refrigerator. These foods shall be maintained below 45'F (recommened below 41'F).
2.0
36.
3-Door Refrigerator used for shell eggs, tofu, vegetables and soybean paste is not working properly. Repair needed. . . .
Counter top under the soda machine and tea containers is damaged. Repair needed.
0.5
40.
Fan covers inside of the refrigerator need cleaning - remove dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Bimetallic stem thermometer is not capable of reading final cook temperature of your small pieces of chicken. Recommend digital thermometer that reads off of the end of the probe quickly. Check final cook temperatures of food, especially chicken. Chicken must reach at least 165F in the center (cold spot). I found only 166F. Monitoring final cook temperatures is very important.
0.5
43.
Doors and light switches for the restroom need cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Handwash sink in front and back blocked; must keep handwash sinks free from barriers at all times to encourage handwashing.
1.5
10.
A couple containers of food uncovered in front 3 door refrig; when in storage, food must be kept covered.
0.0
11.
Sanitizer in 3 comp sink was weak; must be at least 50 ppm at all times; more bleach was poured in to make 50 ppm.
1.5
25.
Must have 7.0 and 4.0 buffering solutions to adequately calibrate pH meter; facility only has 4.0 buffering solution.
0.0
35.
Keep plastic sleeves on single service cups to protect rims from contamination.
0.5
38.
Provide test strips for sanitizer already mixed in the bottle; must get the Quat. Ammonia strips for sanitizer in a bottle.
0.0
39.
Do not wash and reuse soy sauce or pickled ginger containers or the like for food storage after initial product in container is used; containers are not easily cleanable.
0.5
40.
Clean underneath large flattop.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure if you order shashimi grade fish for sushi from other companies to have a letter on hand stating the fish meets the FDA requirements for sushi grade fish.
Two cutting knives have jagged edges where broken off. Have knives sharpened or replaced.
0.5
40.
Clean to the left of lg. flattop and underneath.
0.0
46.
Clean hood filters in both hoods.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Do not wash and reuse soy sauce containers or the like for food storage after initial product in container is used; containers are not easily cleanable; not mentioned on previous inspections.
Plates of chicken stored over shrimp & scallops in 3 door refrig; Fish stored over beef in reach in freezer-CDI; store according to final cook temp in cold holding units.
1.5
16.
Sushi rice pH meter reading was 4.7; must be below 4.6 at all times. Manager tossed out old and remade; new pH reading was 4.5.
2.0
46.
Clean air vents in men`s and women`s restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Manager to get a letter from distributor stating all seafood used for sushi is shashimi grade and fax it to EHS.
0.0
10.
Good food storage order in coolers and freezer. Recommend putting rolled meat (chicken, shrimp, beef, etc) in pans and not on plates to prevent juices from contaminating other foods. Noodles in cooling process.
0.0
33.
Utensil handle sitting in container holding cut vegetables. Do not allow handle to touch food to prevent contamination.
0.5
36.
Gasket on reach in cooler beside prep sink is torn and needs replacing.
0.5
39.
Remove non-NSF rice cooker from facility.
0.0
49.
No documentation of approved training - no credit awarded.
Cucumbers and avacado are stored under raw chicken and raw shrimp. Keep vegetables and ready-to-eat foods above raw chicken or completely separate, in a separate refrigerator. Move cream cheese out of the raw meat refrigerator.
2.5
9.
Employee washed his hands in the food prep sink. He did not use soap and then dried his hands on his apron. Use the handsink ONLY, to wash hands. Use soap and paper towel.
Sanitizer is weak. Use test strips. Provide at 50 to 100 ppm chlorine. Fill spray bottle from sink daily. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tables are not being adequately cleaned. Use soap, scrub after use. Once tables and prep sinks are clean & rinsed, spray with sanitizer and allow them to air-dry with sanitizer on them. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Utensil washing sink should progress from dirty to clean. Store clean utensils on a clean drainboard, next to sanitizing compartment. Dirty utensils should be at the opposite end of the sink.
2.5
15.
Rice scoops are stored in standing water. Store clean utensils in the rice or on a clean, dry surface. Several rice scoops may be needed.
1.5
25.
Back door is difficult to close and is left open slightly.
0.0
29.
Replace burnt out light bulbs. Replace missing light cover. Provide 50 Foot-candles of shielded light in all food preparation and utensil washing areas.
