4-602.11; Core; Observed black reside inside ice chute of soda machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chute.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed imitation crab meat and tuna in bottom cooler of prep unit with temperatures above 41F (see temperature chart above). Manager stated technician did come out to look at prep unit but did not find an issue. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were moved to walk-in cooler. Repeat violation; Full points with be taken next time
Note: Do not place any TCS foods (tuna, imitation crabmeat, etc) in flip top prep unit until maintaining 41F.
1.5
24.
3-501.19; Priority Foundation; Observed no time marked for sushi rice. When using Time Control for Public Health (TCPH), the food shall be marked or otherwise labeled identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Employee marked time for sushi rice during inspection.
1.5
37.
3-302.12; Core; Observed sauce bottles at cookline not labeled. 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. Label sauce bottles.
0.0
43.
3-304.12; Core; Observed handle of tongs stored directly on cooked noodles in bottom cooler. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the top of food and the container. CDI-Tongs were removed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled doorway curtains and undersides of cooking equipment. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
3-501.16 (A)(2) and (B); Priority; Observed imitation crab meat and tuna in bottom cooler of prep unit with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Food were moved to walk-in cooler.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm. Wet wiping shall be kept in approved, clean QA sanitizer at 150-400 ppm concentration. CDI- new batch of quat was made for wipes.
0.5
43.
3-304.12; Core; Observed handles of scoops touching food in dry storage bin and cooked zucchini/onion in flip top unit. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the top of food and the container.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and doorway curtains. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in this area.
0.0
55.
6-501.12; Core; Observed soiled flooring in walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
3-501.16 (A)(2) and (B); Priority; Observed cooked zucchini/onion double pan in flip top for draining with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-by educating and removing second pan for better air flow
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer of less than 150 ppm. Wet wiping cloths shall be kept in approved, clean QA sanitizer at 150-400 ppm concentration. CDI-New batch of QA sanitizer was made during inspection.
0.5
43.
3-304.12; Core; Observed tongs stored inside a container of room temperature standing water near fryer. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean, protected location or in a clean container of water maintained at least 135F. CDI-Water was discarded during inspection.
0.0
47.
4-101.19; Core; Observed heavily soiled cardboard lining carts for sauce bottles near cookline. Non food contact surfaces 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. Remove cardboard.
0.5
47.
4-501.11; Core; Observed significant ice build-up in bottom cooler in front sushi area. Manager stated he is working on repairing the issue. Equipment shall be maintained in good repair. Repair cooler.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled carts, shelving in dry storage, sides of cooking equipment and top lids of white dry bulk containers. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
0.0
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
3-302.11; Priority; Observed container of raw chicken stored above container of cooked shrimp in walk-in cooler. Food shall be stored in order of final cook temperatures. CDI-Foods were rearranged.
1.5
24.
3-501.19; Priority Foundation; Observed no time marked for sushi rice. When using Time Control for Public Health (TCPH), the food shall be marked or otherwise labeled identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Employee marked time for sushi rice during inspection. Repeat violation; full points will be taken next time.
1.5
28.
7-201.11; Priority; Observed two small unopen boxes of straws stored next to chemical bottles in front cabinets underneath drink machine. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Boxes of straws were moved to another cabinet.
0.0
43.
3-304.12; Core; Observed handles of scoops touching rice in dry storage bin and cooked zucchini/onion in flip top unit. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the top of food and the container.
0.5
44.
4-901.11; Core; Observed a few clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them (do not towel dry).
0.0
47.
4-101.19; Core; Observed soiled cardboard lining carts for sauce bottles near cookline. Non food contact surfaces 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. Remove cardboard.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
3-302.11; Priority; Observed repackaged raw chicken and beef stored on top of box of shrimp in walk-in freezer. Food shall be arranged in order of final cook temperatures. CDI-Foods were rearranged during inspection.
0.0
24.
3-501.19; Priority Foundation; Observed no time marked for sushi rice. When using Time Control for Public Health (TCPH), the food shall be marked or otherwise labeled identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Employee marked time for sushi rice during inspection.
1.5
43.
3-304.12; Core; Observed tongs and scoop handles touching cooked noodles and cooked zucchini/onion in flip top unit. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the top of food and the container.
0.5
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them (do not towel dry).
0.0
47.
4-101.19; Core; Observed soiled cardboard lining carts for sauce bottles near cookline. Non food contact surfaces 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. Remove cardboard.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
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
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Manager was emailed a written clean up plan at the end of inspection. NOTE: Make sure to have written clean up available to provide for future inspections.
0.0
21.
3-501.16(A)(1) ; Priority; Observed cooked chicken on stovetop with temperature of 98-100F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-by reheating chicken to 165F.
1.5
37.
3-302.12; Core; Observed a few bottles of sauce in sushi prep area and near cookline not labeled. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food. CDI-Sauce bottles were labeled during inspection.
1.0
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer of less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. CDI-by making new batch of QA for wipes.
0.5
47.
4-205.10; Core; Observed small oven near sushi station does not appear to be NSF approved equipment. Manager stated it is by employees to cook food. 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. Remove oven and replace with approved equipment.
0.0
47.
4-101.19; Core; Observed soiled cardboard lining carts for sauce bottles near cookline. Non food contact surfaces 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. Replace cardboard with vinyl liners.
0.0
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
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
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted new rule (Adoption of 2017 Food Code) and manager was emailed a written clean up plan at the end of inspection.
0.0
10.
5-205.11; Priority Foundation; Observed employee filling up a container with water at front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating employee.
1.0
24.
3-501.19; Priority Foundation; Observed there was no time marked on sushi rice. When using Time Control for Public Health (TCPH), the food shall be marked or otherwise labeled identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI-Time was marked on sushi rice.
1.5
33.
3-501.15; Priority Foundation; Observed cooked zucchini and cooked onions cooling in flip top prep cooler. To cool TCS(Time/Temperature Control for Safety) foods, use shallow containers or sheet pans (2-4 inch food depth), ice-water baths with constant stirring, use rapid cooling equipment such as walk-in freezer, and loosely cover or completely uncover cooling food if there's no overhead contamination. CDI by moving zucchini and onions to walk-in freezer and discussing proper cooling methods with manager.
1.0
37.
3-302.12; Core; Observed a few bottles of sauce in sushi prep area not labeled. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food. Properly label food bottles to denote food contents.
0.0
39.
3-305.11; Core; Observed a box of raw beef and seafood stored directly in walk-in cooler and freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate foods.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and exteriors of bulk containers. Non food contact surface shall be maintained clean. Increase cleaning frequency of these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
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
Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Remove the hoses attached to the water supply near the toilets in both bathrooms OR provide approved backflow preventers for each of them. Could not locate double check valve for ice machine water supply line above soda dispensing station. Ensure this water supply line has an approved double check valve...OFFICE USE ONLY REGARDING RISK CATEGORY: Observed cooked and cooled onions, zucchini, broccoli, rice and shrimp. Recommend changing this facility from risk category 3 to 4...*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 report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Friday, May 22, 2020 to evaluate completion of Item #23 on this report...This report sent via email to PIC, and EHS verified he received it before leaving establishment. Follow-Up: 05/22/2020
