Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/30/2024
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish, go to ServSafe.com OR raisethegrade.com
1.0
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, worker placed a few spatulas on clean side drain board without sanitizing them...After being washed and rinsed, equipment food contact surfaces and utensils shall be sanitized for at least 7 seconds in approved chlorine sanitizer solution (or other approved sanitizer)...CDI by placing spatulas in approved chlorine sanitizer for proper contact time.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Cold TCS* foods in walk-in cooler were not maintaining at 41F or less (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods (cooked eel, cooked shrimp, crab rangoon, cooked noodles, etc.) that were removed yesterday from freezer or cooked/cooled, as well as RTE TCS* foods in freezers had no dates...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...Properly date mark foods as required above...Not corrected during inspection.
1.5
33.
4-301.11; Priority Foundation - Walk-in cooler was not maintaining cold TCS* foods at 41F or less...Equipment for cooling and cold holding shall be sufficient in number and capacity to provide proper food temperatures...Repair/provide maintenance for walk-in cooler so it maintains TCS* foods at 41F or less...Not corrected during inspection.
0.5
37.
3-302.12; Core - A container of flour was labeled "salt", and a few bottles of sauces, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
47.
4-501.11; Core - Front upright refrigerator had torn door gaskets. Some wire storage shelves were rusty...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and door gaskets with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Lid/cover on large container of sugar was cracked and duck tape was used to keep it together...Food service utensils shall be kept in good repair...Replace damaged lid.
0.0
47.
4-501.12; Core - One red cutting board had very dark stains and deep knife cuts...Cutting boards that have deep scratches and scoring shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting board.
0.0
49.
4-601.11(B) and (C); Core - Several wire storage shelves, push cart, sides/edges of upright refrigerator door, and fryer exteriors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - No covered receptacle was available in women's bathroom...Toilet rooms used by females shall be provided with a covered trash can or receptacle for sanitary disposal...Provide covered receptacle for women's bathroom.
0.0
54.
5-501.114; Core - Drain plugs on both dumpster in outside enclosure were missing...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plugs.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: After handling plastic wrapped packets of raw meat, shrimp, and chicken, hands must be washed before touching clean utensils, equipment, take out boxes, etc...Verification visit will be conducted on Friday, August 2, 2024 to evaluate completion of Items #22, 23, and 33 on this report. Follow-Up: 08/02/2024
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, displayed, or served the person-in-charge must have a valid Manager's Food Safety ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
33.
3-501.15; Priority; There were noodles that were cooked and cooled down to 62F. The noodles were placed in a deep containers and covered. Foods must be cooled down by using the following methods: placing foods into smaller portions, placing foods into shallow pans, using heat transfer equipment, adding ice as an ingredient. CDI.. The food was placed into smaller containers and thinner portions.
1.0
55.
6-501.12; Core; Clean the floor around the wok and cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; The lighting was dim in the dry storage room. Provide at least (10 foot candles) at a distance of (30 inches) above the floor in the dry storage areas.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/16/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have a Manager's Food Safety certificate on hand at the time of the inspection. 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
33.
3-501.15; Priority Foundation; The cooked noodles in the walk-in cooler were covered in plates and had a temperature of 51F. Food items must not be covered until the food reaches 41F or below. Foods can be cooled by using the following method: placing foods into smaller portion, using heat transfer equipment, using ice, leaving food uncovered if there is no risk of overhead contamination. CDI.. The food was slightly uncovered.
0.5
36.
4-502.11(B); Priority Foundation; The thermometer on hand was more than 20F off calibration. Food temperature measuring devices must be calibrated as often as necessary to ensure accuracy. CDI.. The thermometer was calibrated during the inspection.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves in the kitchen. Clean the shelves in the walk-in cooler. Clean around the cooking equipment.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety 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 Manager's certificate on hand at the time of the inspection.
1.0
14.
3-402.11; Priority Foundation; There was no parasite destruction letter on hand at the time of the inspection. Please have a current parasite destruction letter on hand during the inspection. A return visit will be made to see if the item has been corrected.
1.0
15.
3-302.11; Priority; In one of the reach-in cold hold units raw chicken that was pre-portioned was stored above raw beef that was pre-portioned. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature.
0.0
16.
4-501.114; Priority; The chlorine sanitizer in the spray bottle and sink was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 100 parts per million.
1.5
23.
3-501.17; Priority Foundation; There was very little to no date marking observed at the time of the inspection. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. A return visit will be made to see if the items have been date marked.
1.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the cooking equipment.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety 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
14.
3-402.11; Priority Foundation; The parasite destruction letter on hand was outdated. The other letter produced had the end of the year not shown on the letter. Provide a current parasite destruction letter. A return visit will be conducted to see if the item has been corrected.
1.0
53.
5-501.17; Core; Provide a lid for the trash can in the ladies restroom. A toilet used by females must be provided with a covered receptacle for sanitary napkins.
0.0
53.
6-501.18; Core; Clean the caulk around the handwashing sink in the ladies restroom and reattach the handwashing sink.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The manager did not have proof that a Manager's Food Safety 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
23.
3-501.17; Priority Foundation; There were some food items that needed to be date marked but where not. Ready-to-Eat and Potentially Hazardous foods 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 food will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
1.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves to remove the dust.
0.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be (50 foot candles) at a surface where a food employee is working with food or where an employee safety is a factor.
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
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/19/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid Serv-Safe or ASNI approved certificate on hand at the time of the inspection.
1.0
23.
3-501.17; Priority Foundation; There was no date marking observed at the time of the inspection. Ready-To-Eat and Potentially Hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or food preparation date. CDI... The food items were date marked during the inspections.
1.5
28.
7-201.11; Priority; Interior Primer paint was stored above ginger sauce. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Single-Service Items. CDI... The Primer was moved away from the ginger.
0.0
39.
3-307.11; Core; In a reach-in cold hold unit food was stored under a dusty vent. Food must be stored in a manner to prevent contamiantion.
1.0
43.
3-304.12; Core; The rice scoop was left in seating water. The water was at 75F. The scoop can only be left in water with a temperature of 135F or above or 41F or below. CDI... The scoop was removed from the seating water.
0.0
49.
4-601.11(B) and (C); Core; Clean the vent in the reach-in cold hold unit to remove the dust. Clean around the cooking equipment. Clean the storage shelves. Equipment must be kept free of an accumulation of dust, dirt, and other debris.
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
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/10/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The Manager on duty did not have proof that a Manager's Food Safety 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
39.
3-307.11; Core; In a reach-in cold hold unit food were stored under dusty vents. Food must be stored in a manner to prevent contamination.
1.0
49.
4-601.11(B) and (C); Core; Clean the vents to remove the dust. Clean the gaskets. Clean around the cooking equipment. Equipment must be free of an accumulation of dust, dirt, Food residue, and other debris.
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
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/07/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety 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
5.
2-501.11; Priority Foundation; The manger on duty did not have a written procedure for responding to a vomiting and diarrheal event. A copy of the poster was given to the manager on the last inspection. CDI... A copy of the poster was given to the manager on duty.
0.5
22.
3-501.16 (A)(2) and (B); Priority; There were some raw cut broccoli that was holding at 65F, This potentially hazardous food must be held cold at 41F. CDI.. The food was cooled down to 41F before the end of the inspection. This was a general comment on the last inspection.
1.5
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be at least (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 11/30/2021
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, 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
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for responding to a vomiting and diarrheal event. CDI.. A link was given to the manager on duty.
0.0
8.
2-301.14; Priority; A male employee was placing raw chicken in clear wrap. The employee then went into the walk-in cooler and touched other items without washing his hands. Employees must wash their hands after engaging in activities that will contaminate the hands. CDI... The employee was instructed on when handwashing needs to occur. The employee was washing his hands before the end of the inspection.
2.0
22.
3-501.16 (A)(2) and (B); Priority; There was some raw cut broccoli that was holding at 68F. This potentially hazardous food must be held cold at 41F. The food was placed in the walk-in cooler to cool down.
0.0
46.
3-304.15(B)-(D); Core; Single service gloves were not changed after porting raw chicken and going on to other task. Single service gloves must be placed in the trash can and hands washed after changing task.
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
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 05/18/2020
Score: 92.5
#
Comments
Points
General Comments
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 she received it before leaving establishment.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/26/2020
Score: 92
#
Comments
Points
General Comments
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.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/18/2019
Score: 93
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: If it is difficult to cool down sushi rice to 70F within 2 hours and from 70F to 41F or less within 4 additional hours, you will need to use time as a public health control (TPHC) for your sushi rice. TPHC form explained and given to PIC...*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: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/30/2019
Score: 91.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Could not determine if there was a dual check valve on ice machine water supply line, due to location of hoses, soda syrup boxes and other equipment in cabinet under beverage counter. Ensure there is an approved, visible dual check valve provided on ice machine water supply line...*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...Verification visit to be done on Friday, August , 2019 to evaluate correction of Items #20 and #31 on this report. Follow-Up: 08/09/2019
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/07/2019
Score: 97.5
#
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: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/25/2018
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.
A return visit will be made on 10/26/18 to see if the walk-in cooler has been repaired.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/05/2018
Score: 97.5
#
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.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/13/2017
Score: 95.5
#
Comments
Points
General Comments
Will return to the facility to verify if hot water has been adjusted to meet minimum requirements. Dimitri Parker (919)868-2562* Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 04/05/2017
Score: 96
#
Comments
Points
General Comments
Recommend lowering temperature in walk in cooler. Products inside are holding at 45 degrees at minimum. Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 04/10/2014
Score: 94
#
Comments
Points
General Comments
The restaurant is using time rather than temperature for the sushi rice.If the restaurant ever stops using time rather than temperature a variance will be needed.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Unclean wash water was found in the utensil washing sink. There was also very little detergent for the wash process of the multi-use items. Routinely, change out the water to have fresh water for the wash process of multi-use items. Clean the build-up on the inside of the fryer. Food contact surfaces are to be cleaned and sanitized.
1.5
17.
The only container of sushi rolls were holding in between 49-50F. Rolls were voluntarily discarded. Potentially hazardous foods are to be cold held at or below 45F.
0.0
25.
Need hanging thermometer inside of the upright two door cooler. Metal stem thermometer was currently being used inside of the unit.
0.0
35.
Single service sauce buckets are being re-used to hold other food products inside of them. Once the original food product is gone, the buckets are to be discarded and not re-used. Invest in multi-use containers for the storage of foods.
0.5
36.
The sliding door cooler was not holding temperatures properly on the inside. Unit may need to be turned up to maintain 45F or lower. If that does not work, maintenance will be needed or replace unit.
0.5
46.
Clean the build-up on the screens in the hood system. Clean the dust build-up on the ventilation unit located above the register. Clean the dust and dead bugs on the light shields in the kitchen. Must be kept clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 05/24/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Uncovered containers of mushrooms and broccoli were found during storage in the prepping/holding area. Uncovered containers of zucchini and broccoli found in the cold holding units. Pre-cooked pork dumplings were stored above sushi, in the freezer. Pre-cooked is not fully cooked so the pork dumplings need to be stored below the sushi.
1.5
33.
Handle of scoop was touching the broccoli during storage. Keep the handle, of the scoop, pointed away and not touching the food.
0.5
40.
Clean the inside, bottom of the upright, three door freezer.
0.0
46.
Clean the build-up on the screens in the hood system. Clean the dust build-up on the vent located in the women's restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/02/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
There was some build-up on the far right side/corner of the grill. Make sure that all parts of the grill are kept clean.
0.0
36.
Contact a repairman to look at the inside of the upright, three door freezer. A container is being used to catch the condensation coming from the top of the unit. Replace the worn containers, in the hot holding unit, that is no longer in good repair. Replace the spoon that was burnt around the handle.
0.5
40.
Clean the ice build-up accumulating on the inside of the upright, three door freezer. Clean the build-up on the table, holding the cooking equipment.
0.5
46.
Clean the dust build-up on the ventilation units located behind the front counter and in the men's restroom. Clean build-up on the screens in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 11/18/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
Person working the register did not wash their hands before going to the grill and help with the food prep/cook process. Hands are to be washed before any kind of food prep after being at the register handling money.
2.0
10.
Salmon, used for sushi, was stored below raw shell eggs inside of the walk-in cooler. Since the salmon, used for sushi, can be eaten at a raw state, do not store beside or below any raw meats. Salmon was moved and stored at the bottom shelf of the produce section of the walk-in cooler.
0.0
11.
Build-up found on the inside of one nozzle for the soda fountain machine. There was pink and black build-up in the top part of the ice machine, for the soda fountain machine. Must be cleaned and sanitized. Employees were washing utensils in the middle sink of the three compartment sinks. Multi-use items are to go through the wash, rinse, and sanitize. Do not attempt to wash in the middle basin and carry any soap build-up to the sanitizer where it may break the sanitizer down and make it weaker. The chlorine sanitizer, in the 3rd compartment sink, was holding below 50ppm in strength. Chlorine sanitizer must be between 50-200ppm in strength.
1.5
17.
The canned milk, on the prep table, was labeled to be refrigerated after opening. Make sure that canned milk is refrigerated after opening. It is a dairy product and potentially hazardous.
0.0
23.
Sushi rice was fully covered with plastic wrap while going through the cooling process. Foods, going through the cooling process, need to be loosely covered, uncovered when stored on the top rack, or partially uncovered until the food has finished the cooling process.
0.0
24.
Salmon was being thawed out at room temperature, on a bucket. Foods are to thaw by either storing inside of a mechanical cold holding unit, or continuous cold flowing water in prep sink, or in the microwave as part of the cooking process.
0.5
29.
The person, at the register, went to helping out on the grill and did not have on a hair restraint. Hair restraints are to be worn whenever prepping or handling food.
0.5
33.
In-use spatulas were stored in the handwashing sink of the establishment. The handwashing sink is not a clean area for storage of in-use utensils.
0.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
39.
The mixer, inside of the establishment, was not NSF or commercial grade. The mixer was a drill with a hook-up to it. Invest in an NSF, commercial grade mixer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Need letter from food supplier that specifies directly that the salmon in the establishment has gone through proper parasite destruction. The tuna, in the facility, is parasite free. Follow-Up: 11/28/2011
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 08/30/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Raw beef loin and raw shrimp were stored above whipping cream inside of the upright, three door freezer. Uncovered produce foods found inside of the two door cooler and on prep shelf. Foods must be protected during storage.
1.5
11.
Build-up found on the inside of the nozzles for the soda fountain machine. There were a few meat cleavers that had debris on the blade, close to the handle. Food contact surfaces are to be cleaned and sanitized.
1.5
32.
Children are not allowed in the kitchen/cooking area of a permitted food establishment. They can only be in the customer area.
0.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the torn gaskets on the walk-in cooler and upright, two door cooler doors. Must be in good repair.
0.5
46.
Clean the dust build-up on the vent guards above the walk-in cooler door and front desk. Clean the dead bugs found in the lights shields, in the kitchen. Clean the build-up on some of the screens, in the hood system.
0.5
47.
Two buckets of mayonaise were stored on the floor in the dry storage area. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/07/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
There was gritty build-up found around the handle of the lid, for the rice cooker. Lid was moved to the utensil washing area to be cleaned. The chlorine sanitizer in the 3rd compartment sink and spray bottle was below 50ppm. Chlorine sanitizer must be between 50-200ppm. (General comment previous inspection) Employee was washing a utensil in the middle compartment of the sink and was not sanitized. Food contact surfaces must go through the process of wash, rinse, and sanitize.
1.5
35.
There were used single service plates, in the upright two door cooler, that were intended to be re-used to hold another item. Talked to the person in charge about not re-using plates once they have already been used. The plates were voluntarily discarded.
0.5
36.
Replace the torn gasket on the walk-in cooler door.
0.0
40.
Clean the gritty build-up found underneath the holding table, for the cooking equipment.
0.5
43.
Paper towels were not available for drying hands in the beginning of the inspection. Paper towels are to always be available during the handwashing process.
1.0
46.
Clean the ventilation build-up found at the two units, in the kitchen. Clean the dust accumulation, for the fan guard, inside of the upright, two door cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/09/2011
Score: 96
#
Comments
Points
10.
Single service plates of preppe vegetables were stacked on top of each other without the use of a barrier in between to keep protected from outside contaminants. Made suggestion to wrap the entire plate with plastic wrap to help keep food protected. Raw eggs were stored above shredded cheddar cheese inside of the walk-in cooler. Foods must be stored according to the final cooking temperature.
1.5
11.
Chlorine sanitizer, in the spray bottle, was holding below 50ppm. Sanitizer was emptied and refilled from the made sanitizer at the third compartment sink. Continue to work on the cleaning of the nozzles for the soda fountain machine.
0.0
36.
Replac the torn gaskets on the reach-in cooler doors, upright two door cooler, and walk-in cooler. Replace the hot holding pots for rice that have a lot of scraped and scratches. No longer in good repair. Rust build-up and peeling paint starting to accumulate on the shelving in the walk-in cooler.
0.5
40.
Clean the build-up on the shelving inside of the walk-in cooler. Clean the debris on the top shelf of the prep table area.
0.5
43.
Re-caulk around the handsink located in the men's restroom and in the kitchen. Must be in good repair.
1.0
46.
Clean the fan guards in the upright, two door cooler and walk-in cooler. Replace the blown bulb inside of the upright, two door cooler and freezer. Clean the screens in the hood system.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 12/15/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Single service plates of prepped meats and vegetables were stacked on top of each other without the use of a barrier in between to keep protected from outside contaminants. Either individually wrap the plates in plastic or use food grade paper in between each plate of prepped food. Found uncovered vegetables in a container located in the upright, two door cooler behind of the register.
1.5
11.
The chlorine sanitizer in the spray bottle was ready below 50ppm. Must be between 50-200ppm for chlorine sanitizer. Build-up found on some of the nozzles for the soda fountain machine. Must be cleaned and sanitized. Food debris found on the peeler located in the the knife storage area. Make sure that the employees are sanitizing their work stations after prepping is complete.
1.5
33.
Handle of scoop, in the upright two door cooler, was touching food during storage. Keep handle of scoop from touching the food during storage.
0.0
34.
Observed worker use a cloth towel to dry utensil. After washing, rinsing and sanitizing, all food utensils and containers shall be allowed to air dry. Do not dry with a cloth towel
1.0
36.
Re-surface or replace the cutting boards with deep knife cuts. Replace the torn gaskets on the reach-in cooler doors and upright, two door cooler behind the register. Replace the hot holding pots for rice that have a lot of scrapes and scratches. No longer in good repair.
0.5
40.
Clean the build-up on the shelving inside of the walk-in cooler.
0.5
46.
Some shielded lights had some dead flies and other build-up inside of it. Clean the fan guard in the upright, two door cooler and walk-in cooler. Replace the blown bulb inside of the upright, two door cooler behind the register. Clean the screens in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/26/2010
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
Observed food service workers eating personal plates of food on a food preparation table in kitchen with dry food storage on shelf below. Also, one worker had an uncovered beverage on this table. Personal food shall not be consumed in the kitchen. It shall be consumed in the dining area...All employees` drinks shall be kept covered and shall be consumed in a sanitary manner (such as by using a straw).
1.5
3.
Observed worker eat food, handle a broom and then start to handle clean utensils without washing hands until prompted to do so. Also observed other worker wash hands at 3-compartment sink and also did not use hand soap when washing hands at handsink. After contaminating hands in any way, they must be washed before handling any other items in kitchen...Hands must not be washed at 3-compartment sink. They must be washed only at approved handsink, using soap and warm water and drying with a paper towel.
2.0
10.
In reach-in freezer, found raw shrimp packages stored on raw chicken boxes...In tall reach-in refrigerator, found plates with raw beef stored above bottles of sauce...In all refrigerators and freezers, store foods according to final cook temperatures (see food storage chart). Store in this manner: Raw chicken on bottom shelves, then raw fish, seafood and eggs on next shelf up, then raw beef on next shelf up, then all fully cooked foods, vegetables, fruits, beverages, condiments, sauces, and desserts on top shelves. Do not store fish packages on top of raw chicken boxes.
1.5
11.
Found a large amount of mold in upper interior part of ice machine above beverage dispenser in dining area. Also found large black build-up on tea dispensing nozzle. Thoroughly clean and sanitize the the ice machine and dispensing nozzle. (The ice machine should be cleaned and sanitized at least once every one or two months and the beverage dispensing nozzles should be cleaned and sanitized each night)...This item was not completed during inspection, so a follow-up visit will be made to evaluate completion.
1.5
23.
Found a few covered plastic containers of imitation crab meat sushi at 48-50F in front see-thru refrigerator after cooling approximately 5 hours. Condensation had formed on the inside top of covers on these containers. After making sushi and putting slices in containers, cool slices rapidly to 45F before covering them. Consider cooling small uncovered trays of sushi in walk-in cooler. Remember that sushi rice shall be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours.
1.0
34.
Observed worker use a cloth towel to dry utensil. After washing, rinsing and sanitizing, all food utensils and containers shall be allowed to air dry. Do not dry with a cloth towel...Found several spatulas stored on soiled plastic lining. Clean this lining.
0.5
35.
Found several large plastic soy sauce containers being used to store oil, flour, etc. Once the original contents of these containers are removed, these containers shall shall be discarded or recycled since they are not easy to clean. Use only containers that are smooth and easy to clean and are approved for food storage...Remove the soiled plastic wrap from bamboo roll sticks after each use.
0.0
36.
Re-surface or replace the cutting boards with deep knife cuts...Replace the torn door gasket on walk-in cooler...Replace the cracked food container lids.
0.5
40.
Clean the following soiled surfaces and areas: undersides and top sides of some solid metal shelving--undersides of some tables and counters--baby high chairs--pipes behind cooking line--plastic liners on wire shelving--interior of dining room trash cabinet (especially black bottom frame corners and door)--freezer door handles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Risk category assessment: According to establishment managers, no food is cooked, cooled and then reheated in facility. No raw beef, chicken or shrimp is marinated or breaded. Recommend that facility be re-classified from a risk category 4 to a category 3 (since a large amount of raw chicken and raw beef is cut into strips on site) or a category 2...Follow-up visit to be made on Tuesday, July 27, 2010 to evaluate completion of critical violation item #11 on this report. Follow-Up: 07/27/2010
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 05/10/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
Observed worker handle broom to sweep kitchen and did not wash hands afterwards until prompted to do so. After ocntaminating hands in any way, they must be washed before handling any other items in kitchen.
2.0
10.
In freezer, observed raw chicken stored above raw seafood and other ready-to-eat food. Also observed raw fish stored above raw beef. In reach-in refrigerator, found raw eel stored on top of ready-to-eat imitation crab meat. In all refrigerators and freezers, store foods according to final cook temperatures (see food storage chart)...Found a large amount of ice accumulated on top of seafood packages and on dessert box in reach-in freezer. Remove the ice accumulated from these packages to prevent contamination of food inside packages...Found boxes of broccoli and raw chicken stored directly on floor in walk-in cooler. Elevate these items above the floor 6 to 12 inches using approved shelving...Cover the mixture of ginger, soy sauce, onion, etc.
1.5
25.
One metal stemmed food thermometer read less than 0 degrees F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees F.
0.5
26.
Label the unlabeled container of white powder in back dry storage area.
0.0
35.
Found many large plastic soy sauce containers being used to store sauces, salt, etc. Since these containers are not easily cleanable, they shall be discarded or recycled after their original contents have been removed. Use only food storage containers that are smooth and easy to clean...Remove the soiled plastic wrap from bamboo roll sticks after each use.
0.5
36.
Re-surface or replace the cutting boards with deep knife cuts...Do not re-use the chicken cardboard box for storing avocados. Once food has been removed from boxes, discard or recycle the boxes.
0.5
39.
Remove from the establishment the Black and Decker blender since it is for household use only.
0.0
40.
Clean the following soiled surfaces and areas: undersides and top sides of some solid metal shelving--undersides of some tables and counters--baby high chairs--pipes behind cooking line--handsink in kitchen--interior of dining room trash area (especially black bottom frame corners)--undersides of paper towel dispensers in bathrooms.
0.5
45.
Clean the soiled wall behind cooking line...Clean the soiled bathroom doors...Clean the soiled floor under equipment in kitchen and under dining room trash cabinet.
0.5
47.
In back storage, elevate all maintenance items 6 to 12 inches above the floor using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/26/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Observed food service worker wash utensil, rinse it and then dip it momentarily in 3rd sanitizing compartment of 3-compartment sink and then proceed to rinse it off under running water afterwards. All multi-use utensils shall be properly washed, rinsed, sanitized in approved sanitizer for at least 2 minutes and then air dried. CDI-Utensil was put back in sanitizing sink.
1.5
23.
Found some small trays of sushi with some condensation that has formed on inside bottom of lids...When cooling sushi, only lightly cover it or keep it uncovered (as long as there is no possibility of overhead contamination) to allow heat and steam to escape. Cool trays of sushi to 45F or less before covering them completely.
0.0
33.
Brown rice scoop was stored in hot water at 129F. This water shall be 135F or above at all times. Change it frequently to ensure it stays at proper temperature.
0.5
35.
Found many large plastic soy sauce and mayonnaise containers being used to store sauces, salt, etc. Since these containers are not easily cleanable, they shall be discarded or recycled after use. Use only food storage containers that are smooth and easy to clean.
0.5
36.
Replace the damaged/cracked door gaskets on walk-in cooler and other small refrigeration unit...Discard cracked scoops and replace as necessary...Replace the rusty shelves and vertical "posts" on shelving in walk-in cooler with similar type shelving...Re-surface or replace the cutting boards with deep knife cuts.
0.5
40.
Clean the following soiled surfaces and areas: undersides and top sides of some solid metal shelving--shelving in walk-in cooler--undersides of some tables and sink areas--baby high chairs--plastic "liners" on wire shelving--pipes behind cooking line--tray where sauce, condiments, oil, etc. are stored.
0.5
46.
Clean the soiled ventilation hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/21/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Observed food worker handle small bags of raw chicken and shrimp (to empty out on grill) and proceeded to handle utensils, squirt bottles of oil, etc. without washing hands...Before handling any other items in kitchen, always wash hands after contaminating them in any way (including after handling small bags of raw shrimp and chicken).
2.0
10.
In reach-in freezer, found raw fish stored above ready-to-eat foods. Always store foods according to final cook temperatures, with raw fish stored below ready-to-eat foods (refer to food storage chart)...In walk-in cooler, found condensate dripping on top of zucchini. Do not store foods under dripping condensation under condenser. Until leak can be fixed, place a pan under leak and do not store foods under this area.
1.5
23.
Found some small trays of sushi with some condensation that has formed on inside bottom of lids...When cooling sushi, only lightly cover it or keep it uncovered (as long as there is no possibility of overhead contamination) to allow heat and steam to escape. Cool trays of sushi to 45F or less before covering them completely.
0.0
36.
Replace the damaged caulking in ventilation hood...Discard cracked bus tubs and replace as necessary...Do not line shelving under oil with cardboard piece...Repair the leak in walk-in cooler condenser line so condensation does not drip.
0.5
40.
Clean the following soiled surfaces and areas: shelving and condenser fan covers in walk-in cooler--undersides of tables and solid metal shelves--table under cooking line--trash cabinet areas in front dining area (including back areas and underside interior)--baby high chairs--edge of men`s bathroom door--plastic "liners" on wire shelving--vent screen on top portion of ice machine above beverage dispensing machine--
0.5
46.
Clean the soiled ventilation hood filters...Clean the dusty ceiling fan cover/grates in bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Found many bags of blueberries in reach-in freezer that are for personal use. Do not store these blueberries in the restaurant since they are taking up valuable storage space in your freezer...PERSONAL FOOD STORAGE: If you choose to keep personal food in walk-in cooler, put it in a bus tub or container and label it "For personal use only". It should be kept on a bottom shelf in cooler.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/29/2009
Score: 95.5
#
Comments
Points
10.
Remember to keep raw fish (eel, salmon, tuna) below and away from fully cooked imitation crab meat (corrected during inspection).
0.0
11.
Observed food worker wash and rinse large scoop at 3-compartment sink but did not sanitize it. All multi-use food containers and utensils shall be properly washed, rinsed, sanitized (in an approved sanitizer) and then air dried...Remember that chlorine sanitizer at 3-compartment sink and in spray bottles must be set up right away at the beginning of operation each day if food preparation will take place and utensil washing will take place right away.
1.5
23.
Found just-prepared small trays of sushi in front see-thru refrigerator with condensation forming on inside bottom of lids (sushi was at 51-53F). Also, some sushi trays were stacked on top of each other...When cooling sushi, only light cover it or keep it uncovered (as long as there is no possibility of overhead contamination) to allow heat and steam to escape. Cool trays of sushi to 45F or less before covering them completely.
1.0
28.
Found ants crawling around inside cabinet under customer condiment/beverage service area. Rid the premises of these ants using methods approved for food service establishments.
1.0
36.
Replace the missing plastic cover on the recording thermometer on exterior of True upright freezer.
0.0
40.
Clean the following soiled surfaces and areas: undersides of rolled edges on sinks, tables and shelves--table under cooking line--trash cabinet areas in front dining area (including doors)--baby high chairs--doors leading to kitchen area (from hallway) and doors on both bathrooms, including edges--some solid metal shelving--plastic "liners" on wire shelving
0.5
44.
Replace the damaged top lids on brown garbage dumpster--or replace dumpster entirely with one that has the proper lids.
0.5
46.
Clean the dusty ceiling vent fan grates in both bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: If you choose to keep personal food in walk-in cooler, put it in a bus tub or container and label it "For personal use only". It should be kept on a bottom shelf in cooler.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 04/01/2009
Score: 96
#
Comments
Points
10.
In reach-in freezer, found raw fish/seafood stored above fully cooked imitation crab meat. In walk-in cooler, found shallow pan of raw salmon stored on top of raw chicken box. Keep raw chicken on bottom shelves with raw fish and seafood above chicken. Then put raw beef above raw seafood and fish. Store vegetables, food wraps, cooked foods and other ready-to-eat foods on top shelves.
1.5
11.
Found a significant amount of black build-up on soda dispensing nozzles in customer area. Thoroughly clean and sanitize these nozzles each day to prevent build-up...NOTE: Remember to totally immerse utensils and food containers in approved sanitizer (for at least 2 minutes) in 3rd compartment of 3-compartment sink to ensure proper sanitizing.
1.5
36.
Found several cutting boards that are stained and have deep knife cuts. Re-surface these boards or replace them...Replace the damaged caulk behind sink areas throughout out kitchen...Replace the damaged caulk in ventilation hood areas. Ensure it is heat resistant caulk.
0.5
39.
Found a utility drill (Bosch) attached to a long mixing arm. Remove this drill from the restaurant since it is not approved (non-NSF). Replace it with a device that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Remove the water or liquid between dark gray plastic sheets on wire shelving...Clean the soiled pan where sauces and other food items are located.
0.0
46.
Clean the dusty ceiling fan vent grates in both bathrooms.
0.0
47.
In back storage area, elevate maintenance items above the floor 6 to 12 inches and use approved shelving to store these items...Store personal jackets and clothing in area away from food and food equipment storage.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Send to our office (fax #: 919-856-5276 with attention to Lucy Stack) a statement from company where sashimi fish (salmon, tuna) is purchased and that it is sashimi grade. Statement must show that sashimi has undergone the approved parasite destruction.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 12/18/2008
Score: 94.5
#
Comments
Points
2.
Found a few uncovered employee beverages on top shelf above food preparation sink/food preparation area and by plastic take-out items. Store all employee beverages covered and below and away from food, food preparation areas and food containers and equipment.
1.5
3.
Observed food worker handle raw chicken and meat and then handle other utensils, condiment bottles, etc. in the kitchen without washing hands. After contaminating hands in any way (by touching raw meat, chicken, seafood, garbage, etc.), they must be washed before touching other items in the kitchen.
2.0
10.
In reach-in freezer (as well as in walk-in cooler), keep raw chicken on bottom shelves with raw pork above chicken. Then put raw seafood above pork and raw beef above seafood. Store vegetables, food wraps, cooked foods and other ready-to-eat foods on top shelves.
0.0
34.
Found several food containers being stacked while wet. Completely air dry these items before stacking...Found many food containers being stored on soiled shelving. Clean this shelving.
0.5
35.
Always keep plastic sleeves on stacks of styrofoam cups up to rims of top cups on stacks.
0.0
36.
Replace torn gaskets on refrigerator doors...Once crack between sushi refrigerator and adjacent left table is cleaned, caulk this area to keep food/crumbs from accumulating in crack.
0.5
39.
Found a utility drill (Porter-Cable power tool) attached to a long mixing arm. Remove this drill from the restaurant since it does not meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food tables, counters and solid metal shelves--undersides of refrigerator door handles--exteriors of food scales--wire storage shelving in dry storage and in walk-in cooler--shallow metal pan where spices are stored--chemical storage shelf--crack between sushi refrigerator and adjacent table to the left--door to customer area trash cabinet
0.5
45.
Replace the missing or damaged caulking behind sink areas in kitchen and bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/30/2008
Score: 95.5
#
Comments
Points
3.
Observed food worker handle raw chicken and meat and then handle other utensils, condiment bottles, etc. in the kitchen without washing hands. After contaminating hands in any way (by touching raw meat, chicken, seafood, garbage, etc.), they must be washed before touching other items in the kitchen.
2.0
11.
No approved sanitizer was available for sanitizing food contact surfaces during operation. Provide at least a bucket of sanitizer with bleach-water at chlorine concentration of at least 50 ppm (but should not exceed 200 ppm). Rinse wiping cloths frequently in this bleach-water solution...Observed food workers wash utensils at 3-compartment sink and then only dip them in the sanitizer for a few seconds. After being washed, all utensils and food containers shall be immersed in an approved sanitizer (such as mentioned above for wiping cloths) for at least 2 minutes and then allowed to air dry.
1.5
34.
Found several food containers and bowls being stacked while wet. Completely air dry these items before stacking.
0.5
35.
Found a rice scoop in room temperature water. The scoop shall be stored in the rice OR dry and on a clean surface OR in hot water at 135F or above.
0.0
39.
Found a utility drill attached to a long mixing arm. This utility drill does not meet the standards of the National Sanitation Foundation (NSF) or equivalent and shall be removed from the restaurant.
0.5
40.
Clean the soiled undersides of some food tables and counters and soiled plastic sheets lining wire shelving.
0.0
45.
Replace the missing or damaged caulking behind sink areas in kitchen and in bathrooms.
0.0
48.
Back door was propped open an inch or two during inspection....Do not prop back door open to prevent the entrance of insects/animals into the facility.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Do not store personal foods (such as meats, etc.) in the establishment. For other dry personal foods, label them "For personal use only" and store them below and away from the restaurant''s food.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/05/2008
Score: 90
#
Comments
Points
2.
Found sushi rice on a shelf at 83F after about 2-1/4 hours. This rice was in the temperature danger zone too long and was discarded on site. (Correction on site). No time in lieu of temperature or the use of a pH meter was in place for the proper storage of sushi rice. Therefore, sushi rice shall be maintained at 135F or above or 45F or below.
2.5
3.
Observed broccoli being cut directly out of packaging and then put back into box and was not washed. Raw vegetables shall be washed before being cooked or served.......Do not put washed broccoli back into its original packaging container. Store in a non-absorbent, easily cleanable container instead.
2.5
11.
Observed food service worker washing utensils in a food preparation sink. He did not sanitize them, and then he dried them with a towel. All multi-use utensils and food containers shall be washed, rinsed and sanitized and then air dried at the 3-compartment sink, which is approved for utensil washing. (Food preparation sinks are not approved for utensil washing) (Corrected on site)
2.5
15.
Found soiled rice spoons stored in a wet container. These spoons shall be stored in the food OR dry and on a clean surface OR in hot water at 135F or above............Found several soiled knives being stored with clean knives on a magnetic strip. Only store clean and sanitized knives and utensils on this strip.
1.5
17.
Clean the following soiled surfaces: undersides of some refrigerator door handles and food preparation tables--chemical storage shelving--food scales--ventilation grates on front of ice machine above soda dispenser in customer area..........Replace the broken glass on the sliding door of the sushi refrigerator.
1.0
General Comments
No points taken for the following: (5) One out of three thermometers was reading 42F when calibrated using the ice-water method. All thermometers shall read 32F, plus or minus 2 degrees F. when calibrated using this method. Calibrate thermometers on a daily basis.........(16) Found a few small black disposable styrofoam sushi plates that were wet. Once used, these plates must be discarded.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/15/2007
Score: 98
#
Comments
Points
16.
OBSERVED THAT SOME SMALL BLACK STYROFOAM TRAYS WERE BEING REUSED. DO NOT REUSE STYROFOAM TRAYS WHICH CAN ONLY BE USED ONCE AND THEN THROWN AWAY.
1.0
17.
OBSERVED TABLES LINED WITH CLOTH TOWELING UNDERNEATH CUTTING BOARDS AND NEAR GRILL AT COOKING LINE. DO NOT COVER SHELVES, TABLES, OR COUNTERS WITH ABSORBENT MATERIAL.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND A FEW SMALL OPEN BAGS OF DRY FOODS (POWDERS). ONCE OPENED, STORE THESE FOODS IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS.......NOTE: BE SURE TO CALIBRATE YOUR METAL STEMMED FOOD THERMOMETERS ON A REGULAR BASIS USING THE ICE-WATER METHOD.........THANK YOU FOR THE VISIBLE EFFORTS TO CORRECT ALL PREVIOUS VIOLATIONS.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/27/2007
Score: 86
#
Comments
Points
2.
SUSHI RICE IN COOKER WAS AT 78F. THIS COOKED SUSHI RICE MUST BE STORED IN ONE OF THE FOLLOWING WAYS: 1) IT SHALL BE KEPT 45F OR BELOW OR 140F OR ABOVE AT ALL TIMES------OR-----------2) YOU MAY APPLY FOR A TWO HOUR TIME HOLD FOR THIS SUSHI RICE. ONCE APPROVED, THE SUSHI RICE MAY BE HELD FOR 2 HOURS WITHOUT TEMPERATURE CONTROL. IT MUST BE LABELED WITH THE TIME IT WAS TAKEN FROM TEMPERATURE CONTROL AS WELL AS THE DISCARD TIME, WHICH WOULD BE 2 HOURS LATER. (TODAY, THIS SUSHI RICE HAD BEEN PREPARED AROUND 10:00 AM THIS MORNING AND WAS ONLY AT 78F THREE HOURS LATER. THIS RICE WAS DISCARDED ON SITE).
2.5
3.
OBSERVED THE FOLLOWING: UNPASTEURIZED SHELL EGGS STORED ABOVE VEGETABLES IN WALK-IN COOLER--RAW SEAFOOD WAS STORED ABOVE CONTAINERS OF READY-TO-EAT SAUCES IN FRONT REFRIGERATOR--RAW SEAFOOD WAS STORED IN SAME PAN AS READY-TO-EAT IMITATION CRAB MEAT.....STORE ALL RAW SEAFOOD AND RAW POULTRY AND MEAT BELOW AND AWAY FROM READY-TO-EAT FOODS SUCH AS VEGETABLES, SAUCES, ETC.
2.5
5.
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE TO CHECK FOOD TEMPERATURES DURING INSPECTION. PROVIDE A THERMOMETER ACCURATE TO PLUS OR MINUS 2 DEGREES F WITH A RANGE OF 0F TO 220F.
1.5
7.
FOUND UNLABELED CONTAINERS OF FLOUR AND SUGAR AND AN OPENED BAG OF SESAME SEEDS. ONCE PACKAGES OF DRY FOOD PRODUCTS ARE OPENED, STORE THESE FOODS IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS.
1.0
11.
FOUND SEVERAL KNIVES ON WALL MAGNETIC STRIP WITH FOOD DEBRIS. THOROUGHLY CLEAN AND SANITIZE THESE UTENSILS..........OBSERVED FOOD WORKER WASH AND RINSE UTENSILS IN 3-COMPARTMENT SINK BUT DID NOT SANITIZE THEM. ALL MULTI-USE FOOD CONTAINERS AND OTHER UTENSILS SHALL BE THOROUGHLY WASHED, RINSED, SANITIZED AND AIR DRIED.
2.5
15.
FOUND MANY CLEAN FOOD CONTAINERS AND UTENSILS HANGING LOW ABOVE THE WASH SINK AND DIRTY DISH DRAINBOARD. MOVE THESE ITEMS TO DIFFERENT SHELVES ABOVE OR AWAY FROM WASH SINK OR TO THE LEFT SIDE WHERE UTENSILS ARE SANITIZED AND AIR DRIED.........IN FRONT, RICE SPOON WAS BEING DIPPED INTO WATER HELD AT 77F BEFORE DISPENSING RICE. KEEP RICE DISPENSING UTENSILS CLEAN AND DRY, IN THE RICE, OR IN HOT WATER AT 140F OR ABOVE.........AT COOKING LINE, FOUND SOILED KNIVES STORED ON SOILED CLOTH TOWELING. DISCONTINUE STORING THESE KNIVES ON CLOTH.
1.5
31.
FOUND A BOTTLE LABELED "SANITIZER" BUT IT HAD A CLEANER IN IT. REMOVE "SANITIZER" LABEL AND PUT APPROPRIATE LABEL ON THIS BOTTLE........FOUND MEDICATIONS AND LOTION STORED ABOVE FOOD AND FOOD PREPARATION AREAS. STORE MEDICATIONS AND LOTIONS BELOW AND AWAY FROM FOOD, FOOD CONTACT AREAS, AND FOOD EQUIPMENT/UTENSILS.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (17) CLEAN THE SOILED BOTTOM OF TRUE FREEZER--REMOVE ALUMINUM FOIL FROM OUTSIDE OF RICE COOKER (DO NOT REPLACE FOIL)--CLEAN SOILED AREAS BETWEEN FOOD PREPARATION AREAS (TABLES/COUNTERS)...........(29) FOUND AN UNSHIELDED LIGHT BULB IN SUSHI AND BEVERAGE SEE-THROUGH DISPLAY CASE. PROVIDE AN ADEQUATE LIGHT SHIELD OR SHATTERPROOF BULB..............REMINDER: KEEP ALL PERSONAL DRINKS BELOW AND AWAY FROM FOOD, FOOD PREPARATION TABLES, AND FOOD EQUIPMENT/UTENSILS..........FOR A REINSPECTION, CONTACT LUCY STACK AT 919-868-2565. DO NOT MOVE OR OBSTRUCT GRADE CARD.
Location: 1018-C Shoppes At Midway DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/16/2007
Score: 90
#
Comments
Points
2.
Sushi rice 85F in rice holder. Must follow one of the following guide lines: 1. held at 45F or less or 140F and above. 2. APPLY for a 2 hour time hold on sushi rice - once approved sushi rice may be held for 2 hours with out temperature control, labeled with discard time and discarded/served with in 2 hours. 3. Submit a receipe on how rice is made, test each batches pH with a pH meter and record pH, pH must be 4.6 or less. 4. submit sample of rice to an approved lab (Southern Testing & Research 3809 Airport Dr. NW Wilson, NC 252-237-4175 Pert Laboratories, Inc. 145 Peanut Dr. Edenton, NC 252-482-4456)
2.5
3.
Wontons stored in plastic thank you bag, store all food in food grade plastic or food grade containers. Store all unpasterized shell eggs below ready to eat foods.
2.5
11.
NO sanitizer in on spray bottle, on bottle sanitizer too weak, provide sanitizer in spray bottle or bucket with clean cloth at 50-100ppm chlorine or 200ppm Quat. Sanitizer in spray bottle or bucket is to be used on food contact surfaces such as prep tables and prep sinks, wash surface with warm soapy water, rinse then mist sanitizer on surface and allow to AIR-DRY (do not wipe off). Observed employee rinse knive off in chicken prep sink, all utensils must be washed, rinsed and sanitized at 3-compartment sink. Dirty pan on clean drainboard, container of shelf above 3-compartment sink, thoroughly wash, rinse and sanitize all utensils.
2.5
14.
Non-NSF approved rice cooker on top of dry rice bags in dry storage area, all equipment must be NSF/ANSI approved or equivalent.
1.0
15.
2 scoops stored in room temperature water up by front rice cookers, 1 scoop stored in room temperature water at sushi station. Store scoops: 1. on CLEAN food contact surface, 2. in food product with handle extending out, 3. in water at least 140F, and ability to maintain water 140F. Dirty container with clean spoons above prep table, clean utensil containers when visibly soiled. Bowls stacked wet above 3-compartment sink, allow all utensils to air-dry to prevent microbial growth.
1.5
General Comments
32. keep all storage above floor, 12 inch stationary, 6 inch mobile..........17. general cleaning needs to be done!
