3-501.16 (A)(2) and (B); Priority; Observed raw beef and whole shell egg on a cart in the kitchen holding well above 41F. Raw chicken and beef in the flip top cooler was observed between 42 and 44F. TCS foods shall be kept at 41F or below when held cold unless active prep is occurring. CDI- beef was cooked immediately and egg was discarded. Flip top lids were closed so foods underneath stay cold. Keep cooler lids closed unless dispensing food. Unit is holding proper temp. Kitchen is hot and fans are moving air which may contribute to a rise in temperature for foods in the top of this cooler when lid is open.
1.5
43.
3-304.12; Core; A plastic bowl was being used to scoop sushi rice and left inside the rice container. Scoop inside sugar bin had handle laying in the sugar. Only use dispensing equipment with handles that can be kept out of the food. Keep handles above dry foods inside containers. CDI- bowl removed. Scoop stood up inside container.
0.5
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for repeat violation.
1.0
56.
6-403.11; Core; Employee water bottles were stored above the prep area and food on the makeline. Use designated areas to store employee food/drink where contamination of facility food, equipment, single-service articles and linens cannot occur. CDI- drinks moved during inspection. Full point taken for repeat violation.
5-205.11; Priority Foundation; The handwashing sink in the prep area was observed covered in plastic wrap upon arrival. PIC stated sinks were covered after cleaning the previous day. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- plastic wrap removed from sink and faucet.
1.0
15.
3-302.11; Priority; Observed an employee using the same bowl to scoop raw chicken and raw shrimp from different containers. Separate dispensing equipment shall be used to portion different types of raw animal foods to prevent cross contamination. CDI- educated employee on proper dispensing and cross contamination. Affected shrimp were voluntarily discarded by PIC.
1.5
28.
7-201.11; Priority; Observed Zyrtec allergy medication and dietary supplements for personal use stored above food on the cookline. Medications shall be stored where they cannot contaminate food. CDI- items moved to a lower shelf away from food.
1.0
41.
3-304.14; Core; A wet wiping cloth was observed stored on the side of a cart in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to bleach bucket. No point taken
0.0
43.
3-304.12; Core; A prep knife was observed stored in between the flip top doors on the cookline. This area is not clean. Store utensils on a clean surface in the preparation area when not in use. CDI- knife removed for cleaning. A metal bowl was being used to scoop raw chicken and shrimp. Bowls also used in sushi rice container and panko breadcrumbs. Scoop inside flour bin had handle laying in the flour. Only use dispensing equipment with handles that can be kept out of the food. CDI- all bowls removed.
0.5
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for repeat violation.
1.0
56.
6-403.11; Core; Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food, equipment, single-service articles and linens cannot occur. CDI- foods moved during inspection. Full point taken for repeat violation.
1.0
56.
6-303.11; Core; Two bulbs are burnt out over the fryers. Ensure adequate lighting is provided (at least 540 lux (50 foot candles)) in cooking areas. Replace these bulbs.
3-402.11; Priority; Whole, raw salmon observed in the walk-in cooler that had been cut. Upon questioning, PIC indicated this was for sushi. No documentation could be provided for parasite destruction or farm raised source. PIC showed Restaurant Depo receipt but no parasite destruction documentation. Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:
(1) Frozen and stored at a temperature of 20 C (4F) or below for a minimum of 168 hours (7 days) in a freezer;
(2) Frozen at 35 C (31F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or
(3) Frozen at 35 C (31F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours OR
Raised in a commercial operation that precludes parasite infection.
CDI- salmon from this fish was put with other fish used for Hibachi instead of sushi. Ensure proper documentation from supplier is provided for parasite destruction/parasite free operation. Other raw fish supplied from Tru World Foods has parasite free documentation on invoice.
1.0
37.
3-302.12; Core; A container of chicken granules at the cookline (yellow powder) was not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.
0.0
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Food debris observed under and behind the grill cooktop on the counter. Sides of flip top unit and between flip top lids are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
56.
6-403.11; Core; Employee potato wrapped in plastic was observed warming in the rice cooker on top of rice. Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food, equipment, single-service articles and linens cannot occur. Do not reheat employee food in the rice cooker. CDI- foods moved during inspection.
3-302.11; Priority; Raw beef and shrimp stored above noodles and onion in the reach-in cooler. Separate raw animal foods according to final cook temperature and never store above ready-to-eat foods. CDI- foods rearranged.
1.5
43.
3-304.12; Core; Several plastic cups that do not have proper handles were being used as food dispensing utensils and left in the food. Only use utensils with handles. Keep handles above dry ingredients in containers such as rice and flour and above the food and the top of the container when used on potentially hazardous foods. Bowls removed. Full point taken for repeat violation. A knife used for food prep was being stored in-between the flip top covers in a crevice that is not clean. Store in-use utensils on a clean surface of the cooking equipment. Knife removed for cleaning.
1.0
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; The shelf above the prep area has residue. Gaskets on reach-in cooler, sides of frying equipment, inside and outside of microwave have greasy/sticky or food residue build-up. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
53.
6-501.18; Core; Handwashing sink faucets and handles are soiled with residue build-up. Plumbing fixtures such as handwashing sinks shall be kept clean. Clean these fixtures to prevent recontamination of clean hands. No point taken today.
0.0
56.
6-403.11; Core; An employee bottled beverage was stored directly above peppers in the flip top cooler. Another water bottle stored directly over the cookline. Use designated areas to store employee drinks and only drink in these areas where contamination of facility food, equipment, single-service articles and linens cannot occur. Drinks moved during inspection.
3-304.12; Core; Observed a rice scoop being stored in a container of standing water at room temperature. In-use utensils may only be stored in water that is at least 135F. CDI- scoop removed and placed on a clean surface. Wash this scoop every 4 hours if used throughout the day. Several plastic cups that do not have proper handles were also observed being used as food dispensing utensils. Only use utensils with handles and keep handles above dry ingredients in containers such as rice and flour.
0.5
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point deducted for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Sides and edges of flip top unit have residue build-up. The shelf above the prep area also has residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas. Other areas were cleaner than last inspection. Full point not taken.
0.5
55.
6-501.12; Core; The floor behind the cookline has food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
General Comments
No raw animal foods were prepared during inspection. No final cook temperatures
4-601.11 (A); Priority Foundation; Several knives stored on the magnetic knife block were observed with food debris and residue. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- removed knives for cleaning.
1.5
39.
3-305.11; Core; Cut vegetables in a plastic bin were observed directly next to the handwashing sink where they can become splashed with contaminated water. Food shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination. CDI- vegetables moved away from the sink.
1.0
45.
4-903.11(A) and (C); Core; Several single-use containers were observed stored with the food-contact side facing upwards under the sushi prep area. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- articles inverted
0.5
47.
4-205.10; Core; White domestic cooler currently being used for food storage. Small reach-in cooler is labeled for *packaged* TCS foods currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point deducted for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Area under the grill is littered with old food debris. Towel dispenser handles have a build-up of grime. The magnetic knife strip where clean knives are stored has food debris on the top. Walk-in fan covers have some dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
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
3-501.16 (A)(2) and (B); Priority; Chicken in both the walk-in and flip top unit were observed too warm. TCS foods shall be maintained at 41F or below. CDI- Raw chicken in walk-in moved to freezer. Extra fried chicken stacked too high under the flip top unit was moved to the reach-in along with other TCS foods from walk-in. Raw whole shell eggs were observed on a counter in the kitchen at 80F. PIC stated they had been out less than 4 hours. Eggs moved to freezer to rapidly cool down before being placed in the reach-in. Whole shell eggs shall be kept in equipment with an ambient temperature of at least 45F. Walk-in ambient temperature observed too warm to keep food cold.
1.5
33.
4-301.11; Priority Foundation; Walk-in ambient temperature observed at 46F. Unit is in need of service. Refrigeration technician scheduled for tomorrow. This walk-in is the main refrigeration unit the facility has. Equipment used to keep food cold shall be sufficient in number and capacity to maintain foods at appropriate temperatures. Verification required. EHS to return by end of day tomorrow (7/28) to ensure proper temperatures have been restored. Do not keep TCS foods in the walk-in until it is repaired and holding at least 41F.
0.5
47.
4-205.10; Core; Domestic cooler currently being used for food storage. Small reach in cooler is labeled for *packaged* TCS foods currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point deducted for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; The faucet handles of the prep sinks need cleaning. Gaskets on the walk-in door have black residue. Food debris observed around the flip-top door. Walk-in fan covers have some dust accumulation along with power plug cord behind fan box. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas. Fan covers look much better than previous visit. Only half point taken.
0.5
General Comments
Verification required for Walk-in unit on 7-28-22. Follow-Up: 07/28/2022
2-103.11 (O); Priority Foundation; A copy of an employee health policy could not be obtained during the inspection. Employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI- Provided a copy of NC Form 1B to keep on file.
1.0
5.
2-501.11; Priority Foundation; Facility could not find their clean-up procedures for bodily fluid. The facility shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- Emailed a copy of our educational material. No points taken. In the future, this item can be marked out and points taken for not having this material readily available.
0.0
24.
3-501.19; Priority Foundation; Facility keeps sushi rice on a 4 hour time hold. Sushi rice was labeled with a 12:00pm start time and PIC states it is discarded at 4:00pm. However, no written procedure is kept on file as required. CDI- Provided TPHC form. Fill out and keep in the facility to show in future inspections. No points taken today. In the future, this item can be marked out for not having written procedures readily available.
0.0
37.
3-302.12; Core; MSG, sugar and salt in clear containers were unlabeled. Ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Labels added.
1.0
41.
3-304.14; Core; Chlorine bleach concentration in sanitizer bucket with wiping cloths was measured to be lower than 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. CDI-Bucket remade.
0.5
47.
4-205.10; Core; Domestic cooler currently being used for food storage. Small reach in cooler is labeled for *packaged* TCS foods currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility. Full point deducted for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in are dusty. Shelving in the walk-in has food residue on the metal grates. Black encrusted grease deposits have built up on the cooktop. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
3-302.11; Priority; Raw meats stored over RTE foods throughout all cooling units. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Unsalted butter and salmon holding above 41F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - butter discarded and salmon moved to walk-in cooler to cool.
0.0
43.
3-304.12; Core; Rice scoops stored in room temperature water. In-use utensils shall be stored in water of at least 135F or on a clean, dry portion of the food prep area. Rice scoops washed and placed in a dry container.
0.5
47.
4-202.11; Priority Foundation; Raw shrimp stored in a Sterilite Tupperware container. Multi-use food contact surfaces shall be smooth. CDI - shrimp moved to an appropriate container. Do not use these types of containers for food storage.
0.0
47.
4-205.10; Core; Domestic cooler currently being used for food storage. Reach in cooler labeled for *packaged* TCS foods currently being used for storage or repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Repackaged TCS foods moved from glass front cooler. Remove domestic cooler from the facility.
