2-102.12 (A); Core; No person in charge with food protection manager certification (ServSafe expired) was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Owner did take exam August 5th and currently waiting on test results
1.0
16.
4-602.11; Core; Observed slight black residue inside ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI-Ice machine was cleaned during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed containers of soup in reach-in freezer not labeled with freeze date and bag of salad opened previous day not date marked. Date marking missing on multiple items in reach in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. Foods prepared on site and then frozen must be marked with freeze and thaw dates. CDI-by dating frozen soups and salad.
1.5
47.
4-101.19; Core; Observed aluminum foil lining push cart next to fryer. Non food contact surfaces of equipment 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. CDI-Foil was removed during inspection.
0.0
48.
4-501.14; Core; Observed sanitizer and rinse compartments of three compartment sink with black residue build-up. The compartments of sinks shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and if used at least every 24 hours. CDI-Three compartment sink was cleaned during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in kitchen area especially above sushi prep area and slightly soiled pull out drawers. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
2-102.12 (A); Core; No person in charge with food protection manager certification (ServSafe expired) was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Owner is scheduled to take CFPM course next month
2-102.12 (A); Core; No person in charge with food protection manager certification (ServSafe expired) was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-A list of CFPM courses provided to owner
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed smoked salmon and imitation crab meat in bottom sushi cooler with temperatures above 41F(see temperature chart above). Ambient air temperature of cooler was 49F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-TCS food in bottom cooler was moved to reach-in fridge/freezer and owner contacted repairman to fix issue during inspection.
1.5
43.
3-304.12; Core; Observed handle of utensil stored in rice in rice cooker. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the food and the container. CDI-Utensil was removed during inspection.
5-205.11; Priority Foundation; Observed manager rinse serving spoon for sushi rice in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating
0.0
43.
3-304.12; Core; Observed handle of serving spoon touching white rice in rice cooker. During pauses in food preparation or dispensing, dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CDI-Spoon was removed during inspection
0.5
47.
4-501.11; Core; Gasket in sushi prep cooler is damaged. Equipment shall be maintained in good repair. Replace gasket.
0.0
49.
4-601.11(B) and (C); Core; Observed a few soiled green shelving throughout kitchen. Non food contact surfaces shall be maintained clean. Increase cleaning of shelves.
0.5
55.
6-501.12; Core; Observed soiled flooring in back kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
3-501.17; Priority Foundation; Observed bag of salad mix in pull out drawer and container of bean sprouts in reach-in fridge open/prepped the previous day not date marked. Refrigerated, ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI by date marking foods.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving throughout. Non food contact surfaces shall be maintained clean. Increase cleaning of shelves.
0.0
55.
6-501.12; Core; Observed soiled flooring under fryer and throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
0.5
General Comments
Inspector and recipient signature boxes not functioning. Inspection report emailed to PIC.
3-302.11; Priority; Observed two containers of raw beef stored above sauces in bottom prep cooler. Food shall be stored in order of final cook temperature. CDI-Foods were rearranged during inspection.
1.5
47.
4-101.19; Core; Observed two metal carts lined with aluminum foil and cardboard. Non food contact surfaces of equipment that are exposed to splash, spillage oe other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CDI-Manager removed foil and cardboard during inspection.
0.0
55.
6-501.12; Core; Observed soiled baseboard and wall next to rice cooker, and flooring under cooking equipment (fryer), and throughout kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
4-602.11; Core; Observed slight black residue inside ice machine in kitchen area. Enclosed components of equipment such as ice machine must be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI-Interior of ice machine was cleaned during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed two soiled metal pushcarts and dusty shelving. Non food contact surfaces shall be maintained clean. Increase cleaning of these surfaces.
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
6-301.11; Priority Foundation; No soap available at handwashing sink near sushi prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
0.0
23.
3-501.17; Priority Foundation; Observed containers of frozen miso soup in reach-in freezer prepared three days ago and not dated. Refrigerated ready-to-eat (RTE) TCS(Time/Temperature Control for Safety) foods kept more than 24 hours shall have dates (using preparation date, use by date or both). Foods prepared on site and then frozen must be marked with freeze and thaw dates. CDI-by dating frozen soups.
1.5
37.
3-302.12; Core; Observed a few squeeze bottles at sushi prep area not labeled. Foods 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. CDI-Bottles were labeled during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal pushcarts and interior of fryer. Non food contact surfaces shall be maintained clean. Increase cleaning of these surfaces/equipment.
0.5
55.
6-501.12; Core; Observed soiled baseboard, flooring under cooking equipment (fryer), and throughout kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
3-302.12; Core; Observed a few squeeze bottles at sushi prep area not labeled. Foods 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. CDI-Bottles were labeled during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal pushcarts and interior of fryer. Non food contact surfaces shall be maintained clean. Increase cleaning of these surfaces/equipment.
0.5
55.
6-501.12; Core; Observed soiled flooring under cooking equipment and throughout kitchen area. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
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 2017 Food Code) and manager was emailed written plan at the end of conclusion.
0.0
10.
6-301.11; Priority Foundation; Observed two handwashing sinks did not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added to dispensers during inspection.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink in sushi area did not have any paper towels. Each handwashing sink shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added to handwashing sink during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving, door handles, and interior of fryer. Non food contact surfaces shall be maintained clean. Increase cleaning of these surfaces/equipment.
0.5
55.
6-501.12; Core; Observed soiled baseboard, flooring under cooking equipment, throughout kitchen area. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent to PIC via email, 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...*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.
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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...NOTE/DISCUSSION: Time control was not being used today for sushi rice but correct time as a public health control procedure was posted when time control is used. Rice for sushi rolls is normally kept at 135F or above in rice cooker. When a customer's sushi order is received, rice is taken from this cooker, mixed with vinegar, etc. and then immediately assembled into sushi rolls and served as ordered. Time control for sushi rice/sushi rolls shall be used when sushi rice is maintained at room temperature. It shall then be labeled with time it was taken out of temperature control and discarded after 4 hours if not served...On Friday, November 30, a verification visit will be made to evaluate completion of Items #21 and #34 on this report (4-502.11) (calibrated metal stemmed food thermometers). Follow-Up: 11/30/2018
*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.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification required for Item #23 on this report. By April 22, 2017, send take-out menu and table placard with correct consumer advisory on them to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 04/22/2017
Verification to be made on October 28, 2016, to evaluate completion of Item #21 and 46 on this report...PLEASE NOTE: Kimchi made in another restaurant is not approved to be served in this facility...Do not move or obstruct sanitation rating card...To request a reinspection, contact Lucy Schrum at 919-868-2565. Follow-Up: 10/28/2016
