Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/08/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Crab salad stored under raw tuna and salmon inside sushi reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display. CDI: Crab salad moved above raw food items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; House made kimchi resting on prep counter at 70F. PIC stated that kimchi is fermented at room temperature for 24 hours. TCS food shall be maintained cold at 41F or below. CDI: EHS explained that kimchi needs to be kept cold due to it being cut cabbage which is a TCS food product and held for 7 days. If held for more than 7 days, a variance is required. Kimchi moved to cooler.
1.5
35.
3-501.13; Core; Thawed tuna baring label stating: "remove from packaging prior to thawing" left inside the packaging with no holes or tears to introduce oxygen. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration and/or prior to, or immediately upon completion of, its thawing using procedures. CDI: Education provided during inspection on ROP fish.
0.0
38.
6-501.111; Core; Few flies observed in kitchen. The premises shall be maintained free of pests. Repeat Violation.
1.0
56.
6-403.11; Core; Two employee water bottles stored in reach-in freezer above raw facility food; employee drinks stored over cleaned dishes on drying rack. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service items cannot occur. CDI: Drinks removed or discarded.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Few TCS items holding below 135F inside grill hot-hold unit (see above chart). TCS foods shall be maintained at 41F or below. CDI: Items taken to be reheated to 165F.
1.5
38.
6-501.111; Core; Few flies observed in kitchen. The premises shall be maintained free of pests.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Container of cooked chicken cooling double panned inside flip top cooler. Cooked mushrooms tightly covered in plastic wrap while cooling inside reach-in cooler. Deep container of cooked chicken cooling inside walk-in meat cooler while tightly lidded. Food shall be cooled by placing the food in shallow pans, separating into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. CDI: Ice added to bottom container of chicken and holes applied to plastic wrap on cooling mushrooms. Lid loosened on cooling chicken in meat cooler.
0.5
47.
4-202.11; Priority Foundation; Minor darkly colored grooves in service line flip-top cutting board. Multiuse food-contact surfaces shall be smooth, and free of inclusions. No points deducted. CDI: PIC to replace cutting board as needed.
0.0
49.
4-601.11(B) and (C); Core; Food debris build-up inside gaskets of reach-in cooler units. Cleaning needed inside cooler units. Nonfood-contact surfaces of equipment shall be kept free of debris.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98
#
Comments
Points
16.
4-602.11; Core; Black residue inside facility ice machine spout. Equipment such as ice bins and ice makers shall be frequently cleaned.
1.5
41.
3-304.14; Core; Wiping cloths stored in several buckets of Quat sanitizer below the required 200-400ppm. Wiping cloths shall be held between uses in a container of chemical sanitizer at the specified concentration.
0.5
43.
3-304.12; Core; Large scoops inside dry storage where the handles are touching the food. Utensils shall be stored with their handles above the top of the food and the container.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/28/2022
Score: 96
#
Comments
Points
16.
4-602.11; Priority; Food residue visible on meat slicer blade from previous day. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled to be cleaned.
1.5
23.
3-501.18; Priority; Container of pimento cheese dated 9/17 held past its 7-day hold. Food shall be discarded if it exceeds the appropriately marked time and temperature combination. CDI: Item discarded.
1.5
23.
3-501.17; Priority Foundation; A large bag of cooked chicken breasts from the previous day did not have a date marking. Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises , sold, or discarded. CDI: Date marking added.
0.0
28.
7-201.11; Priority; Two sanitizer buckets stored directly beside food ingredient items and catering equipment. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-use articles. CDI: Buckets moved.
1.0
33.
3-501.15; Priority Foundation; A few cooling food items inside walk-in cooler building condensation and tightly wrapped in plastic wrap. Food shall be cooled by placing the food in shallow pans, separating into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. CDI: Wrappings loosened.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler shelving in need of thorough cleaning. Black residue on a few cooler gaskets that need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of soiling.
0.0
55.
6-501.11; Core; Plastic corner liners are separating from the wall inside dish pit room. Physical facilities shall be maintained in a state of good repair.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/15/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility needs written policy on clean-up of vomiting and diarrhea events. PIC was provided information upon conclusion of the inspection.
0.0
15.
3-302.11; Priority; Raw eggs stored above desserts in walk-in refrigerator. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display. CDI- Eggs were moved to lower shelf.
1.5
16.
4-602.11; Core; Soda nozzle had residue build-up. Drink dispensing nozzles shall be cleaned at a frequency specified by the manufacturer, or
absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Have beverage dispensers cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Blue cheese, bagged shredded cheese and cooked chicken (recently removed from salad bar) were cooling in refrigeration unit behind the counter and were out of temperature. Discussed ways to keep salad bar items from exceeding 41 degrees with the PIC. CDI-Food was found to be cooling rapidly and solutions to salad bar cold-holding were discussed with PIC (adding ice water up to the level of the food in the containers, using cooler cold-holding, time as a public health control).
1.5
48.
4-303.11; Priority Foundation; No sanitizing solution at the three compartment sink. Sanitizing bottle was low and sanitizer was not at proper strength. Chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. New bottle of sanitizer was added to the dispenser.
0.0
General Comments
Inspection led by Matthew Saliba. TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com. 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
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/11/2019
Score: 96
#
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: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/11/2019
Score: 96.5
#
Comments
Points
General Comments
Establishment seeking approval for Sous vide process. Inspector contact info: Maria Powell 919-675-5603. *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: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/12/2018
Score: 96
#
Comments
Points
General Comments
Establishment seeking approval for Sous vide process. Inspector contact info: Maria Powell 919-675-5603. 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.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/07/2018
Score: 97
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/05/2017
Score: 96
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/22/2017
Score: 95
#
Comments
Points
General Comments
*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. Marion Wearing--marion.wearing@wakegov.com. Food code can be found at www.wakegov.com/food.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/17/2015
Score: 93.5
#
Comments
Points
General Comments
NOTE regarding parasite destruction information for sashimi grade fish: Only keep the applicable up-to-date parasite destruction letters (for current year) in the sushi documentation binder. Found documentation in this binder that was dated since 2010.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/09/2015
Score: 94
#
Comments
Points
General Comments
NOTE: In kitchen, observed vacuum sealer machine that is not being used, according to PIC. Remember that reduced oxygen packaging of foods requires a variance and HACCP plan or just a HACCP plan, depending on foods to be vacuum packaged. These variances/HACCP plans MUST be approved Before any vacuum packaging can take place in establishment.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/14/2014
Score: 94
#
Comments
Points
General Comments
DISCUSSION POINTS: Vendor who supplies sushi for this establishment does not have an approved variance for sushi rice from the State of North Carolina. Will look into this issue with a neighboring county this establishment works out of...NOTE: Consider relocating handwash sinks in the front area so that they are closer to where food employees can easily reach them (a few are located close the back walls)...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/18/2013
Score: 93
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 820 SAS CAMPUS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/12/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Provide sneeze guards on open container condiments and tomatoes and lettuce on serving line. Items were removed.
Do not store food under ice build up on freezer unit in walk-in freezer. Observed some areas of the ice showed signs of melting, dripping and re-freezing. For sushi rice provide pH meter, log book, instructions, distilled water and buffer solution. Must be able to demonstrate that sushi rice has a pH of 4.6 or below.
1.5
11.
Clean plates. Remove adhesive material from plastic buckets when washing utensils. Remove dark stains in plastic container. Plates and plastic buckets were removed.
1.5
26.
Salt shall be stored in tightly covered container.
0.5
33.
Use scoops with handles for dispensing dry food ingredients. Do not use plastic cups or containers for dispensing dry food ingredients and do not store the cups in the containers.
0.5
36.
Repair freezer unit to not cause ice build up. Remove cuts on cutting board. Repair induction burner on line to maintain rice at proper temperatures.
0.5
45.
Clean walls behind utensil sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
