2-102.12 (A); Core; No certified food protection manager was present during the inspection. 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. Ensure more staff have food protection manager certification to have more coverage during hours of operation.
0.0
16.
4-702.11; Priority; Observed a food employee using soapy water to clean soiled utensils in a food prep sink before placing them on a cart for use. Utensils and food-contact surfaces of equipment and utensils shall be sanitized after cleaning. CDI - Utensils were moved from the cart and to the dishwasher for thorough cleaning and sanitizing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several raw meats in the refrigerator holding above 41F, see table above. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved into walk-in cooler for rapid cooling, REHS strongly recommends staff not leave door open for extended periods of time.
3.0
28.
7-201.11; Priority; Observed a gallon of bleach stored next to cutting boards and a sanitizer bucket stored above a container of single-use gloves. Poisonous/toxic materials shall be stores so they cannot contaminate food, equipment, utensils, linens, and single-use/single-service articles by: separating poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Chemicals relocated to prevent contamination.
1.0
41.
3-304.14; Core; Observed several damp wiping cloths in the kitchen and sushi area stored on countertops and along the sides of sinks. Cloths in-use for wiping surfaces for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer at adequate concentrations. Return wiping cloths to sanitizer buckets.
0.5
55.
6-501.12; Core; Observed stained and dirty ceiling tiles throughout the kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean or replace ceiling tiles.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; One of the handwashing sinks in the kitchen is missing a sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a sign to this handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of cooked noodles was placed on the counter, not currently being used in food preparation or actively cooling, was holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved noodles into cooler, food had been out of cold holding for no more than 1 hour.
1.5
23.
3-501.18; Priority; One package of wrapped cooked chicken wings and wrapped cooked ground chicken did not have a date marking and was not prepared today. A TCS, refrigerated, ready-to-eat food shall be discarded if it: is in a container or package that does not bear a date or day. CDI - Correct dates were added to wrapped foods.
1.5
40.
2-402.11; Core; A couple employees were working with food and did not have hair restraints. Food employees shall wear hair restraints such as hats, hair coverings/nets, beard restraints, and clothing that covers body hair, that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service/single-use articles. Ensure food employees are wearing effective hair restraints.
0.0
41.
3-304.14; Core; A couple wet wiping cloths were stored on counters and prep tables. Cloths in-use for wiping surfaces for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer at adequate concentrations. CDI - Wiping cloths returned to sanitizer buckets.
0.0
42.
3-302.15; Core; Observed mushrooms with visible soil still on their surfaces stored in the prep cooler to be used for tempura cooking and serving. Whole, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. CDI - PIC removed container of mushrooms and moved to prep sink for cleaning.
0.5
44.
4-903.11(A), (B) and (D); Core; Some metal food containers were stacked together while wet on a shelf in the dishwashing area. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee washing their hands at the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Informed PIC and employee behavior was corrected, food employee washed hands at handwashing sink.
2.0
15.
3-302.11; Priority; A container of raw duck was stored above a container of raw shrimp in the walk-in cooler. Food shall be protected from cross contamination by separating types of raw animal foods from each other during storage, prep, holding, and display by arranging each type of food in equipment so that cross contamination is prevented. CDI - Shrimp and duck rearranged to prevent cross contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of ranch dressing was holding around 51F while in the top section of the salad prep cooler. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded container of ranch dressing.
0.0
39.
3-305.11; Core; Observed a large amount of ice drip onto packages of food in the freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; in an area not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Remove ice from food packages, until issue is fixed with freezer do not store packages under source of ice drip.
1.0
44.
4-903.11(A), (B) and (D); Core; A couple metal food containers and bowls were stacked together while wet. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.0
54.
5-501.114; Core; One of the dumpsters in the shared dumpster area was missing the drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; A couple handwashing sinks are missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage to PIC.
0.0
16.
4-501.114; Priority; The chlorine sanitizer concentration for the dish machine was tested to be 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Sanitizing will be done in the 3-compartment sink until dishwasher has been adjusted and provides sanitizer at adequate concentrations.
1.5
24.
3-501.19; Priority Foundation; Sushi rice under time holding did not have time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Correct time labels added to sushi rice.
1.5
33.
3-501.15; Priority Foundation; Cooling rice was placed into large, deep containers and cooling chopped greens for salad was completely covered. Cooling shall be accomplished by using one or more or more of the following methods based on the type of food being cooled: placing the good in shallow pans; separating the food into smaller, thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Rice divided into smaller portions and placed in the freezer.
0.5
49.
4-602.13; Core; Observed a large amount of residue and mold buildup on the walk-in cooler shelving. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the walk-in cooler shelves.
0.0
51.
5-203.14; Priority; No backflow prevention via air gap at the hose bibb with hose attached at the mop sink. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply systems sat each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: Providing an air gap as specified in the Food Code; or installing an approved backflow prevention device. CDI - Hose was hung up to create an air gap.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee rinsing their hands in a prep sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Informed PIC and reiterated that handwashing must be done in the handwashing sink.
2.0
15.
3-304.15 (A); Priority; Observed a food employee cleaning dirty gloves used in food prep, instead of discarding. 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 damaged or soiled, or when interruptions occur in the operation. CDI - Gloved discarded by employee.
1.5
24.
3-501.19; Priority Foundation; Food employees are correctly practicing time holding for tempura shrimp at the sushi bar, but it is not included in the time as the public health control procedures. If time without temperature control is used as the public health control for a working supply of TCS (time/temp control for safety) food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance for food that is prepared, cooked, and refrigerated before time is used as a public health control. CDI - Shrimp tempura added to time control procedures.
0.0
43.
3-304.12; Core; Bowls are being used as scoops for rice and vegetables. During pauses in food preparation/dispensing, food preparation/dispensing utensils shall be stored: In the food with their handles above the top of the food and the container. Do not use bowls as food dispensing utensils, use scoops with handles.
0.5
56.
6-501.110; Core; Observed employee drinks stored above food prep areas and a backpack stored on top of a food package. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Move employee items to a designated area.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority Foundation; A plate of raw chicken was stored on top of a bowl of frozen crab rangoon in a lower cooler. Food shall be protected from cross-contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat foods. CDI - Plate was moved to a different location. Do not store raw meats over ready-to-eat foods.
1.5
33.
3-501.15; Priority Foundation; Cooked rice was cooling in a deep container in the walk-in cooler. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Separated foods into two containers to make thinner portions to allow for more effective cooling.
0.5
49.
4-601.11(B) and (C); Core; Observed the following pieces of equipment in need of cleaning: exterior of microwave-ovens, the interiors of the microwaves, and the green storage shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
53.
5-501.17; Core; The bathroom used by both male and female employees does not have a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Acquire cover for trashcan.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed PIC written procedures to have for future reference.
0.5
8.
2-301.14; Priority; Observed a food employee at the sushi bar leaving the food preparation area, outside the bar, to retrieve vegetables and return to ready-to-eat food preparation without washing their hands. A food employee's hands shall be washed: During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Educated PIC on proper handwashing procedures and spoke to employee to correct behavior.
2.0
10.
5-205.11; Priority Foundation; Bar handwashing sink was blocked by alcohol bottles. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Bottles moved to allow access to sink.
0.0
16.
4-501.114; Priority; Chlorine sanitizer concentration in the dishwasher was less than 50ppm when tested during the inspection. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions, and shall be used as follows: a chlorine solution shall have a minimum concentration of 50ppm of the solution. CDI - 3-compartment sink shall be used for cleaning dishes and utensils, PIC has placed appointment for Ecolab to service machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the prep top cooler and some TCS foods in the sushi prep area were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved from prep tops to lower levels to allow for cooling to proper temperatures.
3.0
24.
3-501.19; Priority Foundation; Sushi rice is under TPHC. Time logs for sushi rice missing for the month of May, no time label on sushi rice during the inspection. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Time labels added, maintain time logs.
1.5
33.
3-501.15; Priority Foundation; Several TCS foods cooling in deep containers in the walk-in cooler, and some TCS foods at sushi prep area cooling on the prep top cooler. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Separated foods into smaller portions and moved into better cooling equipment. Do not place recently prepared foods in prep tops.
0.5
42.
3-302.15; Core; Observed food employee at the sushi bar slicing avocados with stickers still on their surfaces. Raw fruits and vegetables shall be thoroughly washed in water to remove soil or other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash and remove stickers before slicing.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirement and emailed documents to follow. Please print off and have ready for next inspection.
0.0
10.
6-301.14; Core; Multiple handwashing sinks missing signage. A sign/poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - Provided signage to hang at sinks.
0.0
15.
3-302.11; Priority; Observed a plate of raw shrimp stored above raw, sliced vegetables. Food shall be protected from cross-contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food such as fruits and vegetables, and other types of raw animal foods. CDI - Rearranged foods in prep cooler to prevent cross contamination.
1.5
21.
3-501.16(A)(1) ; Priority; Fried rice in rice cooker was not at correct hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded fried rice.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in walk-in cooler were unable to maintain correct cold holding temperatures. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. Unable to determine source of cold holding issue, PIC called and scheduled an appointment with technician to service WIC. Follow-up by 1/28/2022.
3.0
39.
6-404.11; Priority Foundation; Several dented cans stored among whole, intact cans. Products that are held by the permit holder for credit, redemption, or returnables to the distributor such as damaged/spoiled/recalled products shall be segregated and held in designated areas. CDI - Separated cans from others for return to distributor.
1.0
39.
3-305.11; Core; Ice buildup from cooling unit onto packages of food in walk-in freezer. Food shall be protected from contamination by storing the food: Where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor; and in a clean, dry location. Move foods away from ice buildup until source is addressed and fixed.
0.0
49.
4-601.11(B) and (C); Core; Observed residue and soil buildup in the following locations: walk-in cooler shelving, dry storage shelving, and on hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.0
51.
5-203.14; Priority; No backflow prevention at the mop sink hose bibb with hose. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply systems sat each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: Providing an air gap as specified in the Food Code; or installing an approved backflow prevention device. CDI - Hose was fully removed from mop sink, creating a large enough air gap. If the establishment wishes to have a hose, please attach an approved backflow prevention device.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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 Follow-Up: 01/28/2022
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 09/07/2021
*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. No PIC signature due COVID-19 precautions.
*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. Follow-Up: 12/03/2019
*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. Please complete all items on Transitional Permit Non-compliant Items List by permit expiration date of 8/10/19.
