Location: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/06/2024
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food employee rinse and fill sanitizer containers at the handwashing sink. Handwashing sink must used for handwashing only to ensure accessibility to noted hand sink. CDI- Education provided.
0.0
20.
3-501.14; Priority; Found a large deep container of lo mien temping at 47 F during time of inspection. Further discussion determined noted lo mien was prepared the night before an improperly cooled down. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) (TCS) shall be cooled within 2 hours from (135ºF) to (70F); then from (70F) to (41F) within 4 hours: Within a total of 6 hours from (135ºF) to (41F) or less. CDI- instructed PIC to restart cooling process. CDI- Items discarded
1.5
23.
3-501.17; Priority Foundation; Date marking label missing for cups of ranch dressing and food-grade salmon (used for sushi Shimi). Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items relabeled.
1.5
33.
3-501.15; Priority Foundation; Noted lo mien temping at 47 F after being improperly cooled in a large, deep container, the night prior. Also noted a large, deep container of lo mien prepared today temping at 73F in the walk-in cooler as well. Discussed breaking down TCS items into smaller portions and shallow containers for rapid cooling. CDI- Noted container of lo mien prepared the night prior discarded. Lo mien prepared today was broken down into smaller portions and transferred to the walk in freezer for rapid cooling.
0.0
37.
3-302.12; Core; Observed multiple squeeze bottles of oils and dressings missing labels on the prep carts. 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 for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
43.
3-304.12; Core; Noted ice scoop stored in a soiled container above the bulk ice machine. Also noted some residue along on the ice scoopers stored as being clean. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7).
0.0
54.
5-501.110; Core; Noted bags of trash stored on the ground near the outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
Location: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 96
#
Comments
Points
10.
6-301.14; Core; Noted handwashing signage missing for one of the handwashing sinks in the central prep kitchen. Noted handwashing signage missing for the Women's restroom as well. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- handwashing signage provided.
0.0
16.
4-601.11 (A); Priority Foundation; Observed greasy residue build-up and dried-on food debris on multiple cutting knives stored as being clean on the knife racks. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted knives sent back to the dish machine for recleaning.
1.5
33.
3-501.15; Priority Foundation; Observed a large, tightly covered container of cooked rice cooling inside the walk-in cooler unit. Noted rice temping at 71 F in the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and transferred to coldest space inside walk-in cooler.
0.5
37.
3-302.12; Core; Observed multiple squeeze bottles of oils and dressings missing labels on the prep carts. 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 for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
40.
2-402.11; Core; Upon arrival, noted multiple food employees not donning hair restraints while working the prep kitchen. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
4-501.12; Core; Need to resurface or replace the deeply scratched and discolored cutting board at the Sushi prep station. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
4-101.11; Priority Foundation; Noted spatula handles were being held together with duct tape. Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. CDI- EHS instructed PIC to discard noted utensils.
0.0
53.
5-501.17; Core; Covered receptacle are missing from the Women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.113; Core; Noted sliding door to the outside dumpster unit was left opened during time of inspection. Ensure sliding doors and top lids are kept closed on the outside dumpster unit, when not in use.
0.5
54.
5-501.110; Core; Upon arrival, noted several bags of trash stored on the ground near the outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
Location: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
15.
3-302.11; Priority Foundation; Noted bowls of raw shelled eggs were stored above ready-to eat items and produce in the walk-in cooler. Noted re-wrapped raw tuna stored above re-wrapped packs of "smiley" potato slices and other ready-to-eat items inside the walk-in freezer unit. Also need to cover the containers of cut/chopped produce in the walk-in cooler unit. Keep raw meats stored below or completely separate from pre-cooked/ready to eat foods. Ensure all food is protected and cover within walk-in units. CDI- All items were rearranged, noted containers covered
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a large container of lo mein and deep container of house-made ranch dressing were temping between 43-44 F in the walk-in cooler. Walk-in cooler reading within appropriate range (39F). Also noted a container of ranch dressing temping at 53 F in the cold well at the wait-staff station. Further discussion determined noted containers were possibly placed out at room temperature during prep earlier. All TCS food items must be maintained at 41 F or below for cold holding. CDI- Ice was added to the lo mein, ranch dressing was discarded.
1.5
37.
3-302.12; Core; Observed multiple squeeze bottles of oils and dressings missing labels on the prep carts. 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 for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
38.
6-501.111; Priority Foundation; Noted kitchen flies through out the prep area. The PREMISES shall be maintained free of insects, rodents, and other pests
1.0
39.
3-307.11; Core;Observed a food employee chopping broccoli on a soiled surface at the three compartment sink. Ensure food is prepared on a clean, dry surface/location. Discussed utilizing prep sinks. Instructed food employee to wash and sanitize vegetable prep sink and use space to wash and prep vegetables.
1.0
39.
3-305.11; Core; Observed containers of sliced ginger stored underneath the storage racks at the sushi station. All food items must be store in a clean, dry location and at least 6 inches off the floor.
0.0
40.
2-402.11; Core;Upon arrival, noted multiple food employees not donning hair restraints while working the prep kitchen. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-903.11(A), (B) and (D); Core; Noted utensils and small serving bowls were stored in soiled bus tub. Store all clean utensils and serving container in a clean, dry location to avoid the risk of contamination.
0.5
47.
4-501.11; Core; Need to replace the missing handles on the work top cooler lids located across from the cook line. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
56.
6-403.11; Core; Noted multiple personal items (cell phones, purses, etc.) stored among retail single-service items near the back of the kitchen. Store personal items in a designated area seperate from retail food and single-service items.
Location: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/27/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
16.
4-601.11 (A); Priority Foundation;Observed some black organic build-up inside one of the soda machine drink nozzels. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize.
1.5
35.
3-501.13 ; Priority Foundation; Noted packs of vacuum sealed tuna being thawed within package with warning on packaging stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI- Education provided, tuna removed from packaging
0.0
37.
3-302.12; Core;Observed multiple squeeze bottles of oils and dressings missing labels near the cookline. 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 for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
41.
3-304.14; Core; Noted the Quat sanitizer solution was reading below 200 ppm for the sanitizer bucket near the waitstaff station. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use. Quat sanitizer solution must be maintained between 200-400 ppm while in use. CDI- Quat sanitizer remixed to 200 ppm.
0.0
44.
4-901.11; Core; Observe white plastic containers stacked together while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.5
54.
5-501.115; Core; Upon arrival, noted several bags of garbage piled on the ground near the outside dumpster unit. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.5
54.
5-501.113; Core; Noted sliding doors left opened on the outside dumpster during time of inspection. Ensure top lids and sliding doors kept closed on the outside dumpster unit in between use.
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: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/26/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
15.
3-302.11; Priority Foundation; Noted trays of raw tuna and raw salmon stored above ready to eat imitation crab meat, ginger sauce and sliced avocadoes in the sushi prep cooler. Also cooked octopus stored closely with raw white fish on the same tray in the sushi prep cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
23.
3-501.17; Priority Foundation; In the walk in freezer noted a container of cooked bulgogi not properly date marked. Noted food was prepared a few days prior, then placed in the freezer the next day. Freezing food stops the date marking clock, but does not reset it. So if a food is stored at 41 F for two days and then frozen at 0 F, it can still be stored for five more days after thawing. Adequate information to ensure the firm has not exceeded the seven days needs to be available. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. If food is not dated with these dates, it must be used or discarded within 24 hours. Also noted a container of spring rolls, California sushimi with imitation crab meat and cooked bulgogi missing date marking labels in the prep cooler. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Noted items properly labeled.
1.5
24.
3-501.19; Priority Foundation; Noted sushi rice held on time as a public health control but there are no written procedures available within the facility. Also noted rice was stored unmarked without their cook time or discard time. Facility holds sushi rice for 2 hours on TPHC. The food is marked or otherwise identified to indicate the time that is 2 hours past the point in time when the food is rendered a Time/Temperature Control for Safety of Food. Follow up visit shall be made to ensure written procedures are kept on file and rice properly marked.
1.5
28.
7-102.11; Priority Foundation; Observed squeeze bottles of bleach, detergent and degreaser not properly labeled near the dish machine area and sushi station prep sink. Ensure all chemicals are properly labeled.
0.0
33.
3-501.15; Priority Foundation; Upon arrival, noted large, tightly covered tubs of cooked rice cooling in the walk in cooler. Food shall cooled in un covered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and placed in reach in.
0.0
44.
4-901.11; Core; Observe large white plastic containers stacked together while still wet. Allow all dishes and utensils to completely air dry prior to storing. Many plastic tubs were stacked wet together on the shelves. utensils, pans, tubs shall be in a self draining position that allows air drying. Separate pans and tubs for air drying. Several bowls on the shelves stored clean had debris in the bottom of them.
0.5
General Comments
Parasite Destruction form reviewed. Supplier is KGI Trading. Follow-Up: 11/04/2022
Location: 1251 Timber DR E GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 98.5
#
Comments
Points
43.
3-304.12; Core; the handle scoop was down in the sesame seeds. Between uses store handles out of the food product. The scoop was removed from the sesame seeds.
0.5
44.
4-903.11(A), (B) and (D); Core; many plastic tubs were stacked wet together on the shelves. utensils, pans, tubs shall be in a self draining position that allows air drying. Separate pans and tubs for air drying. Several bowls on the shelves stored clean had debris in the bottom of them. These items were sent to the dish pit for cleaning.
0.5
47.
4-501.11; Core; The walk in cooler and the sliding doors are not holding raw foods at 41 degrees and below.A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have a service person check these coolers and turn down the temperature.
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 Follow-Up: 08/19/2022
