Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 99.5
#
Comments
Points
39.
3-307.11; Core; The containers of kale in the walk-in cooler are covered with to-go bags. Food shall be protected from all sources of contamination. Ensure items used for food storage are food-grade.
0.0
47.
4-501.12; Core; The seal on one of the light panels is broken and the shield is cracked/has a hole which allows for condensation to collect and drip on the shelving. All equipment shall be maintained in good repair. Replace light shield cover.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/11/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The chlorine-based sanitizer at the dish machine tested at 0 ppm. Chlorine sanitizing solution shall maintain a concentration between 50-200 ppm. CDI- The sanitizer had been recently changed and had not been primed; once primed the sanitizer tested between 100-200 ppm.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of soapy water was not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- The spray bottle was labeled - soapy water.
1.0
35.
3-501.13 ; Core; A couple of the vacuum packaged tuna with a label requiring it to be removed prior to thawing were not slit/punctured. Reduced oxygen packaged fish that has a label requiring it to be removed from packaging to thaw shall either be removed from the package or oxygen introduced by puncturing or slitting the package prior to thawing. CDI - Slits added to packages.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov -919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Chlorine based sanitizer in one of the buckets tested at less than 50ppm. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI- Sanitizer remade until it tested at 100ppm.
0.5
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov- 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 98
#
Comments
Points
28.
7-102.11; Priority Foundation; A bottle of sanitizer was not labeled in the sushi prep area and a bottle of degreaser was labeled as sanitizer in the dish area. Working containers of poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI - Bottles were labeled.
1.0
39.
3-305.11; Core; Beverage syrup boxes were stored on the floor under the dry goods storage racks. Food shall be stored at least six inches above the floor. Move beverage syrups to shelving on put on a pallet/rolling dolly.
0.0
41.
3-304.14; Core; Damp wiping cloths were stored on cutting boards in the sushi prep area and on cutting boards at the prep coolers in the kitchen. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths were put in sanitizer.
0.5
43.
3-304.12; Core; The scoop was lying in the sushi rice as well as in the fried rice. Utensils being stored in foods shall be stored with the handle above the food. CDI - Scoops were removed.
0.5
44.
4-903.11(A), (B) and (D); Core; Plates and bowls are being stored on shelving with their food contact surfaces exposed. Utensils shall be stored covered or inverted. Cover or invert plates, bowls, dishes, ramekins, etc.
0.0
51.
5-205.15; Core; The discharge pipe at the handwashing sink in the dish area is leaking from one of the joints. All plumbing systems shall be maintained in good repair. Repair sink.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/17/2023
Score: 99.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The cold water at the handwashing sink by the ice machine temped at 135F. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. CDI - Switch adjusted by owner so that sink provides cold and hot water.
0.0
35.
3-501.13; Core; Some of the vacuumed sealed tuna that was still frozen with a label that states "remove prior to thawing" was thawing in the bottom of the nigiri/sashimi cooler with the package intact. Reduced oxygen packaged fish that has a label indicating it shall be removed from packaging to thaw shall have oxygen introduced during the thawing process. CDI - Slits were put in packages.
0.0
48.
4-501.14; Core; There is a buildup of residue on the top section of the inner doors and inside the rim of the sprayer head at the pre-rinse sink. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of clean equipment and utensils. As discussed, clean these items more frequently.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/13/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Breaded cooked chicken in the refrigerator was uncovered on a lower shelf. The open rack shelf above the chicken needs cleaning. Foods must be protected from contamination while stored. CDI- Chicken covered.
1.5
45.
4-903.11(A) and (C); Core; Single service takeout containers are stored on a bottom shelf in the sushi area. The bottom shelf is getting debris from sweeping and possibly foot traffic. Please maintain the shelf clean and protect the containers. Utensils must be stored in clean locations.
0.0
55.
6-501.12; Core; In the kitchen some lower wall cleaning is needed. Wall cleaning needed where the knives are attached to the magnetic strip. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/18/2022
Score: 98
#
Comments
Points
37.
3-302.12; Core; The container of sugar on the back wall is not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food. Label all containers.
0.0
39.
3-305.11; Core; A box of portioned raw chicken was sitting on the floor by the main prep cooler. Food shall be stored at least six inches above the floor. Chicken was put in the cooler.
1.0
48.
4-501.14; Core; The inner rim of the pre-rinse sprayer has a build up of white residue and the upper portion of the doors as well as the doors of the dish machine have a build up of scale and residue on the inside. Dish machines and ware-washing equipment shall be cleaned as often as necessary to prevent the recontamination of utensils and equipment. clean these items more thoroughly.
0.5
53.
6-501.18; Core; The handwashing sink in the dish area had black residue in it. Plumbing fixtures such as handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean this handwashing sink on a more frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; An employee had a glass of ice coffee on the food prep table without a lid. Employees may drink from covered beverages if they are handled to prevent the contamination of food and supplies. CDI - Glass was sent to dish area.
0.5
16.
4-602.11; Core; Scoops in bulk containers used to handle non-tcs foods are coated in food residue (sugar, flour, etc.). Scoops store din non-tcs foods shall be cleaned at least once every 24 hours or when they become contaminated. Clean/replace scoops daily.
0.0
28.
7-102.11; Priority Foundation; Some of the sanitizer bottles and a bottle of soapy water were not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Bottles were labeled.
1.0
45.
4-903.11(A) and (C); Core; Handles of single use forks and spoons are going in both directions. Single service/use articles shall be kept in their original protective packaging or stored in a manner that prevents them from becoming contaminated until used. Store with handles in the same direction.
0.0
53.
6-501.18; Core; The handwashing sink by the tall reach in coolers and in the dish area need cleaning due to black residue and food debris. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the handwashing sinks on a more frequent basis.
0.5
55.
6-501.12; Core; The light shields in the back of the kitchen/prep area have stains and debris in them; the ceiling vents in the bathrooms need dusting; and the floor by the mop sink needs more detailed cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/08/2022
Score: 93.5
#
Comments
Points
6.
2-401.11; Core; One employee beverage observed without a lid. All employee beverages must have have a lid.
0.0
8.
2-301.14; Priority; Employee removed gloves after handling garbage cans but placed a product in cooler before washing hands while waiting on handsink to become available. Be aware that until the hands are washed employees cannot perform other tasks.
0.0
10.
6-301.12; Priority Foundation; Paper towels were not available at the sushi or bar handwash sink. Paper towels must be available at all handwash sinks at all times for proper handwashing. CDI-papertowels were refilled.
1.0
14.
3-402.11; Priority; True World Food invoice guarantees aquacultured fish as being parasite free, but does not address frozen fish. Tilapia, cuttlefish and mackerel are not listed as aquacultured and require documentation that they have been frozen at 4F for 7days, 31F for 15 hours or 31F until solid and then at 4F for 24 hours. Email documentation to karla.crowder@wakegov.com by Friday March 11th.
0.0
16.
4-501.114; Priority; Dish machine was out of sanitizer at the time of inspection and was dispensing at less than the required 50-200ppm. CDI-concentrate was changed out and dish machine dispensed at 50-100ppm.
1.5
16.
4-602.11; Core; Ice bins at wait and bar stations and soda gun at bar need more frequent cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Eggs in cook line flip top were at 52F. Facility to keep lids on eggs to help lessen air flow and maintain better temperatures. tuna in sushi display cooler near entrance was at 43F. All other product was at 41F. Sushi is very near sliding door opening and this may be the cause of difference. Make sure door is always completely closed and monitor temperatures frequently.
1.5
24.
3-501.19; Priority Foundation; Sushi rice and tempura shrimp were not labeled. CDI-these items were labeled for opening time and 4 hour discard from that time.
1.5
37.
3-601.12; Core; Facility has tilapia identified as red snapper and escolar identified as white tuna on menu. Tilapia may only be sold as tilapia and escolar may only be sold as escolar or oilfish.
0.0
38.
6-202.13; Core; Insect control devices may not be located above a food area. Remove fly strips from kitchen prep area. May hang from below sinks or above the mopsink.
0.0
41.
3-304.14; Core; One wet towel observed at prep sink. Wet towels may only be in sanitizer bucket, in hand or in soiled laundry.
0.0
49.
4-602.13; Core; Cleaning need on shelving along back of sushi prep line.
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility lacking diarrhea and vomiting procedures. 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. Template emailed to owner.
0.0
16.
4-601.11 (A); Priority Foundation; Food debris and crumbs on plates in sushi area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items returned to dish area. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Squid double panned in prep table at 43F. Pot stickers stacked too high in prep table at 49F. Pot stickers in cabinet of grill prep table 41-47F. Shrimp 42F and salmon 45F in sushi display case. Food shall be 41F or less. Double pan removed, top portions of food relocated to cool. Some pot stickers discarded due to high temperature. Ambient air of sushi display case 40F or less. Monitor unit. CDI
1.5
28.
7-102.11; Priority Foundation; Spray bottles hanging above three compartment sink dirty drain board lacking 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. Bottles labelled during inspection. CDI
1.0
37.
3-302.12; Core; Squeeze bottles and spices on the cook/grill line lacking label. 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 with the contents in the containers/pans and bottles.
0.0
39.
3-307.11; Core; Employee cutting raw chicken on cutting board to the left of the left grill prep table picked up a rag on the left grill prep table wiped his gloved hands and placed the rag back onto the left grill prep table cutting board surface as he continued to cut raw chicken. Food shall be protected from contamination. Discussed issue with employee in kitchen and PIC. Rag removed from area to go to laundry. Keep area clean and avoid cross contamination.
1.0
43.
3-304.12; Core; Togo container used as a scoop and stored in chicken in 1 door reachin. In use utensils shall be stored in a clean, dry location and with handle stored out of the food. Use a utensil with a handle and keep handle up.
0.0
45.
4-502.13; Core; Foam trays stored behind faucet of prep sink between grill prep tables to dry. White square containers previously containing pre-packaged food being reused. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard items after use or when original product is removed. Do not wash and reuse foam or plastic items designed for single use.
0.0
55.
6-501.12; Core; Dusty HVAC vents and dust on wall above the hand sink in the dish area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently.
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
** Facility using little table top cooking device with a sterno in it. The top is used as a food contact surface and is ceramic. More information from manufacturer is going to be collected and discussed with inspector. Alternate option is to create a barrier with an approved food contact surface that sits on top of the ceramic portion. **
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/18/2020
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. Lauren Harden 919-500-0943
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/13/2020
Score: 95.5
#
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. Lauren Harden 919-500-0943
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/28/2019
Score: 94.5
#
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. Lauren Harden 919-500-0943 Verification required by November 7, 2019 for air gap at pre rinse sink Follow-Up: 11/07/2019
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/11/2019
Score: 96.5
#
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.
Location: 2101 S MAIN ST STE 104 WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/27/2019
Score: 98
#
Comments
Points
General Comments
Inspection lead by Jackson Hooton.
PIC does not have accredited food safety certification yet. PIC will be required to have food safety certification within 210 of transitional permit issue.
