2-102.12 (A); Core; The person in charge does not have a valid certified food protection manager certification- certificate expired on 12/17/2023. 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 the person that is left in charge is a certified food protection manager. CDI-Emailed PIC a website link of current accredited CFPM classes. *Point deductions will be assessed on next routine inspection if violation still occurs.
0.0
13.
3-101.11; Priority; Found a container of shriveled ginger with microbial growth present in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI- Ginger was voluntarily discarded during the inspection.
1.0
45.
4-502.13; Core; Bulk seaweed salad containers are being reused to store portioned and wrapped raw beef and chicken. Single-service and single-use articles may not be reused. EHS discussed using multi-use containers to store these foods.
0.0
47.
4-501.11; Core; Shelving in the walk-in cooler & freezer as well as the rack outside of the walk-in freezer are rusted. Fan guard in walk-in freezer has ice accumulation. Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent). Remove ice from fan guard in walk-in freezer and repair unit.
1.0
47.
4-402.11; Core; The 3-compartment sink and prep sink is no longer secured to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Re-secure these sinks.
3-501.19; Priority Foundation; The sushi rice was not labeled with the time at the beginning of the inspection...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: PIC said rice had just been made. Prep time was added to the container.
0.0
43.
3-304.12; Core; The rice scoop was sitting in water at room temperature...During pauses in food preparation, utensils may be stored in a container of water if the water is running or maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. CDI: Water replaced with 190F+ water.
0.0
47.
4-501.11; Core; Shelving in the walk-in cooler & freezer as well as the rack outside of the walk-in freezer are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
1.0
47.
4-502.11(A) and (C); Core; A wooden spoon hanging over the sink has begun to splinter along the edges...Utensils shall be maintained in good repair or discarded/replaced. Discard this spoon and replace it with something that is smooth, durable, and easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; The shelves and baskets in the walk-in cooler are slightly soiled with food residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
6-501.112; Core; There is an old trap with dead pests on it underneath the wok station...Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Replace these traps more frequently.
0.0
41.
3-304.14; Core; Wet wiping cloths were stored on the metal shelving in front of the cooking equipment...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Wet wiping cloths placed inside of sanitizer.
0.5
47.
4-501.11; Core; Shelving in the walk-in cooler & freezer as well as the rack outside of the walk-in freezer are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
1.0
47.
4-502.11(A) and (C); Core; A wooden spoon hanging over the sink has begun to splinter along the edges...Utensils shall be maintained in good repair or discarded/replaced. Discard this spoon and replace it with something that is smooth, durable, and easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; The shelves in the walk-in cooler are slightly soiled with food residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; There is a light amount of debris buildup on the floor underneath the cooking equipment...Physical facilities shall be cleaned as often as necessary to keep them clean.
7-102.11; Priority Foundation; One spray bottle of a soapy solution had a label that had washed off and the other bottle labels were barely visible...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles relabeled.
1.0
43.
3-304.12; Core; The rice scoop was sitting in 77F still water...During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled.
0.5
47.
4-501.11; Core; Shelving in the walk-in cooler & freezer as well as the rack outside of the walk-in freezer are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
49.
4-601.11(B) and (C); Core; The shelves in the walk-in cooler are slightly soiled with food residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
2-102.12 (A); Core; The PIC that is a CFPM was not on site today...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. Have the backup PIC certified.
0.0
16.
4-501.114; Priority; Utensils were being sanitized in water than measured around 25 ppm of free chlorine...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Bleach added and solution measured 50 ppm.
1.5
16.
4-602.11; Core; The soda machine nozzles have light residue buildup...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean the nozzles more frequently.
0.0
41.
3-304.14; Core; The bucket of wiping cloths was sitting on the floor under the handwashing sink and measured 0 ppm of free chlorine...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Solution was remade to 150 ppm.
0.5
43.
3-304.12; Core; The rice scoop was sitting in 77F still water...During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. CDI: Scoop and water were replaced with a dry scoop.
0.0
45.
4-903.11(A) and (C); Core; The wooden box holding utensils is collecting dust and debris inside of the corners...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean and sanitize this holder or line it with something that is cleanable or disposable.
0.0
47.
4-501.11; Core; A shelf in the walk-in cooler and the rack outside of the walk-in freezer are rusted...Equipment and components shall be maintained intact and in good repair/condition.
4-501.114; Priority; The chlorine sanitizer was below 50 parts per million in the three compartment sink. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was corrected to 100 parts per million.
0.0
23.
3-501.17;There was no date marking observed in the kitchen at the time of the inspection. Food kept in the kitchen. Food kept in the kitchen more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have 7 day shelf life since the foods must be held cold at 41F or below. A return visit will be made to see if the item has been corrected. Priority Foundation;
1.5
28.
7-201.11; Priority; Two large bags of onions were stored below a box of pink bead dishwashing powder. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Linens. CDI.. The powder was placed below the onions.
1.0
38.
6-501.112; Core; There were a few dead roaches observed on the floor in the kitchen. Dead insects and other pests must be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests.
1.0
47.
4-501.11; Core; There were some rusty shelving observed inside the kitchen. Equipment must be maintained in good condition. This item is a repeat from the last inspection.
0.5
55.
6-501.12; Core; Clean the floor around the deep fryers and cooking equipment to remove the oil and grease build up. Physical facilities must be cleaned as often as necessary to keep them clean.
3-402.11; Priority Foundation; Observed a parasite letter dated from 2017 that does not list the items that provided from this distributor, an invoice was not available on site to match the distributor to the parasite letter. Obtain a new letter and save the next invoice from the distributor.
1.0
15.
3-302.11; Priority Foundation; Observed whole avocado stored with raw shell eggs. 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- item washed.
0.0
28.
7-102.11; Priority Foundation; Observed spray chemicals under prep table without labeling. 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- items labeled.
1.0
28.
7-204.11 ; Priority; Observed residual on spray bottle of chlorine sanitizer greater than 200PPM, dark almost black color indicated. Chlorine shall register 50-200PPM. Solution diluted.
0.0
33.
3-501.15; Priority Foundation; Observed shrimp not cooling rapidly, temperature fell only 4 degrees in 1 hour. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Item portioned into smaller containers for rapid cooling.
0.5
45.
4-502.13; Core; Observed Styrofoam plates used to transfer raw shrimp, beef, chicken ect... to the grill held inside tall reach in after plates have been used. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. This also can pose a cross contamination risks- items discarded.
0.0
47.
4-501.11; Core; Observed rusty shelving inside tall reach in cooler that is chipping. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
0.5
54.
5-501.114; Core; Drain plug is missing on outdoor trash receptacle. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact landlord or wall recycling to obtain plug.
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 Follow-Up: 09/30/2022
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety and Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
6.
2-401.11; Core; There was an employee drink on the prep table at the sushi area. Employee drinks must be consumed in a sanitary manner. Employee drinks must be stored below all food and food prep areas. CDI... The drink was moved under the prep table.
0.0
10.
6-301.12; Priority Foundation; There was no hand drying provisions at the handwashing sink in front of the sushi area. The sensor in the paper towel dispenser in the ladies restroom was not working All handwashing sinks must be provided with a hand drying provision. CDI... The batteries were replaced in the sensor. Hand towels were placed at the handwashing sink.
0.0
23.
3-501.17; Priority Foundation; There was no active date marking observed in the kitchen. Food kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have a 7 day shelf life since all cold hold units must be held at 41F or below. CDI... The food items were properly dated marked.
1.5
24.
3-501.19; Priority Foundation; The sushi rice was not marked with the correct discard time on the container. CDI... The rice was marked with the correct discard time.
1.5
39.
3-305.12; Core; Three boxes of beef stored in a metal pan was on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination.
0.0
43.
3-304.12; Core; A rice scoop was left in seating water. The water had a temperature of 80F. In-use utensil must be stored in hot water with a temperature of 135F or above or 41F and below.
0.5
55.
6-501.11; Core; The paint is peeling on the ceiling above the sushi area. All walls must be in good condition and easy to clean.
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; Facility does not yet have vomit and diarrheal event cleanup procedure. 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- Information was forwarded to facility again via email.
0.5
15.
3-302.11; Priority; Pan with portioned Chicken was found stored directly above fish in the walk-in freezer. Food was repacked at the facility. Food shall be protected from cross contamination by storing them according to final cook temperature. CDI- Food was rearranged.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers used to store toxic materials shall be clearly identified with he name of the material. CDI- Bottle was labeled.
1.0
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
5.
2-501.11; Priority Foundation; PIC demonstrated knowledge of what to do during a vomiting or diarrheal event. However, facility did not have a writing procedure for those events during the inspection. The establishment shall have written procedures available for employees to follow when responding to vomiting or diarrheal events. CDI- PIC was educated about the new 2017 food code and written procedures will be provided at the next inspection.
0.0
15.
3-302.11; Priority; Repeat: Chicken was found stored directly above fish in the walk-in freezer. Food was repacked at the facility. Food shall be protected from cross contamination by storing them according to final cook temperature. CDI- Food was rearranged. .
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottle was not labeled. Working containers used to store toxic materials shall be clearly identified with he name of the material. CDI- Bottle was labeled.
1.0
39.
3-305.11; Core; In walk-in freezer, box of fish was stored on floor. Food shall be protected from contamination by storing them at least 6 inches above the floor. Keep food off the floor.
Inspection led by Kendra Wiggins *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. Lauren Plis 919-500-0943
*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 Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before October 12, 2018 for date marking, thermometer, cold holding in sushi prep table, updated parasite destruction form Follow-Up: 10/12/2018
*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. Lauren Plis 919-500-0943 Verification Required on or before July 13, 2018. Time stamp on sushi rice Date marking Follow-Up: 07/13/2018
*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.
Have all employees sign form 1B Employee health policy annually so that it is up to date as well as ask distributor for parasite destruction information (letter) yearly so that it is up to date for all fish that are served raw or undercooked (sushi fish). Follow-Up: 12/19/2017
*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.
The rice used for sushi was being taken from the hot held rice and then the vinegar solution was added. No variance is needed since the rice is not held out of temperature. If the rice is ever held out of temperature a variance is needed.
Sanitizer must be at least 50ppm(bleach). Sanitizer was less than 50ppm during inspection
1.5
17.
Salmon, tuna, cream cheese, and crab were 60F in sushi reffirgerator. Sushi was placed into refrigerator to cool down because it had been out for an hour. It was later discovered that the sushi refrigerator had not been cut on this morning. Keep all potentially hazardous cold foods 45F or below.
4.0
34.
Do not store scoop handles in dry goods. Observed scoop handles being stored in rice.
1.0
36.
Condenser in walk in cooler is dripping. Have unit checked to ensure that it is working properly.
0.0
49.
No documentation of approved training - no credit awarded.
Store all foods according to final cook temperatures. Observed raw shell eggs being stored directly over vegeables and other ready to eat foods in the walk in cooler.
1.5
17.
Sushi rice must be either kept under temperature control or a pH meter must be used to determine pH. pH readings must be logged in a book for each batch of sushi rice that is prepared. Sushi rice was 70F. Until pH meter is obtained, sushi rice must be kept either below 45F or above 135F.
2.0
34.
Do not store scoop handles in dry goods. Observed scoop handles being stored in rice and in flour.
0.5
47.
Do not store dirty aprons on shelf with paper towels.
0.0
49.
No documentation of approved training - no credit awarded.
