3-302.11; Priority; Observed container of raw pork surrounded by ready-to-eat foods in the self-service bar, allowing for potential spillage and cross-contamination when grabbing raw pork with tongs. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables and cooked ready-to-eat food. CDI - Containers rearranged to prevent cross contamination.
1.5
21.
3-501.16(A)(1); Priority; Recently prepared fried rice was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Rice was reheated to 155F and returned to rice cooker.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The raw eggs at the self-service bar were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Container of eggs was over-filled, eggs separated and moved to walk-in cooler to reduce temperature.
1.5
39.
3-305.11; Core; Observed some boxes of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes of food off the floor.
0.0
55.
6-501.12; Core; Observed walls throughout the kitchen and around the large flat-top were dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the walls more frequently.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-301.11; Priority; At the beginning of inspection. Observed team member cutting cooked pork with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment-Item discarded. EHS provided training- employee washed hands and donned gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Observed commercially prepared pickled shrimp sauce held inside reach in cooler that is not in working order- item discarded. TCS foods shall be held below 41F.
0.0
23.
3-501.18; Priority; Observed team member placing date stickers on TCS items holding inside walk in cooler i.e. imitation crab, sausage, cut cabbage,housemade vegetable puree, open carton of milk ect... held overnight without date marking. ood specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.; Repeat,
3.0
35.
3-501.13 ;Observed two packages of ground liver thawing at room temp.Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item placed under running water.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on counters, cabinets, shelving inside hibachi grill and on reach in doors and cold top station across from the stove in sushi bar area. . Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-602.11; Core; Observed a buildup of black residue along side panel of inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
1.5
16.
4-601.11 (A); Priority Foundation; Observed black residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink- item washed.
0.0
23.
3-501.18; Priority; Observed no date marking on sausage, corn, egg noodles, and egg roll filling. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
3.0
38.
6-501.111; Core; Observed dead cockroach on the floor under dish machine drain board. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control
0.0
39.
3-303.11; Priority;Observed pan of ramekins of orange sauce stored in ice inside the ice bin; ice is used for drinks at the coke dispenser. After use as a medium for cooling the exterior surfaces of FOOD such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food- item removed.
4-601.11 (A); Priority Foundation; Observed a buildup of residue inside two food prep sinks. Ice scoop at ice machine is soiled. Observed a buildup of dust on plates that are not used frequently. Equipment food-contact surfaces and utensils shall be clean to sight and touch- prep sinks cleaned during inspection. Manager will removed items that are not essential to daily operations.
1.5
20.
3-501.14; Priority; Observed beef ribs cooling at room temp 85F.Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Observed date marks missing for various pans of cooked beef, salad, noodles, imitation crab, cooked ribs. Ready to eat, Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- all items dated.
1.5
28.
7-102.11; Priority Foundation; Observed purple spray chemical unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
0.0
33.
3-501.15; Priority Foundation; Observed several pots of broth cooked today cooling inside deep pots with heavy lids. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Items placed in walk in freezer for cooling
0.5
39.
3-303.11; Priority;Observed pan of ramekins of white sauce stored in ice inside the ice bin; ice is used for drinks at the coke dispenser. After use as a medium for cooling the exterior surfaces of FOOD such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food- ice discarded.
0.0
39.
6-404.11; Priority Foundation; Observed bulk can of pineapple dented on the seam. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
1.0
48.
4-501.14; Core; Observed a buildup of food residue on walls inside dish machine. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment.
0.0
General Comments
Sushi is not longer a part of the facility's menu. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
6-301.12; Priority Foundation; Paper towels are not available at handsink in kitchen.ach handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Obtain towels
1.0
15.
3-302.11; Priority; Observed repackaged raw chicken stored in box with repackaged cooked sausage inside walk in freezer. 15 Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-602.11; Core; Observed black debris inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of residue inside two food prep sinks. Observed a buildup of food splash on cutting boards and food utensils stored clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch-items placed dishwasher.
1.5
23.
3-501.17; Priority Foundation; Observed no date marking for cooked chicken,pork, cut cabbage, meatballs, housemade broth in walk in cooler and frozen housemade soups inside walk in freezer.Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
33.
3-501.15; Priority Foundation; Observed corn opened from a can this morning cooling. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Item placed in walk in for rapid cooling.
0.0
47.
4-501.11; Core; Walk in cooler shelves rusty and not easily cleanable. EQUIPMENT shall be maintained in a state of repair and condition. Repair or replace.
0.5
47.
4-202.11; Priority Foundation; Observed rusty can opener blade. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Replace item.
0.0
49.
4-601.11(B) and (C); Core; Observed rice and food debris on shelving in grill area. Observed black growth on walk in cooler walls and ceilings and shelving. Observed black residue inside spray nozzle at dish machine. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
General Comments
Sushi is not longer a part of the facility's menu.Consumer advisory removed. 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: 10/20/2022
5-205.11; Priority Foundation; Handwashing sink in front of kitchen was used to store an apron during start of inspection. Handwashing sink near the back of the kitchen was used to fill up a pitcher of water. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI: Apron removed, educational moment.
1.0
15.
3-302.11; Priority; Raw chicken, raw beef, and raw shrimp were stored above cooked noodles and cooked crab in the walk in cooler. Raw chicken was stored above raw beef, both removed from original packaging, in the walk in freezer. Contamination shall be prevented by storing raw foods based on final cook temperatures and away from ready-to-eat foods. CDI: Walk in cooler rearranged. Chicken moved in walk in freezer.
1.5
23.
3-501.17; Priority Foundation; Crab, sausage, cooked shrimp, and house-made chili sauce were not labeled with the dates they were prepared. Food shall be labeled with the date prepared and discarded after 7 days. CDI: Crab and house-made chili sauce were labeled with the dates prepared and the cooked shrimp and sausage were voluntarily discarded as the dates were unknown.
1.5
38.
6-501.112; Core; Multiple traps had accumulated large amounts of dead roaches in the kitchen. Dead roaches were seen around traps near large flat top grill. Dead or trapped insects shall be removed from control devices and the premises at a frequency that prevents their accumulation. Remove dead insects.
0.0
39.
3-305.11; Core; Observed boxes of food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Move the boxes on the shelves.
2.0
47.
4-501.11; Core; Several storage racks in the walk-in cooler are rusting. Faucet is leaking in the handwashing sink next to soda machine and 3-compartment sink. Equipment shall be maintained in a state of good repair. Replace rusty shelves and repair the faucet.
1.0
47.
4-501.12; Core; Cutting board near the kitchen prep sink was heavily scored. Cutting boards shall be resurfaced if they can no longer be effectively cleaned and sanitized. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; White shelves in the grill section were heavily soiled. Interior of ice machine had black residue on the sides and the guard. Doors of the prep cooler in the bar were soiled with food debris. Nonfood-contact surfaces of equipment shall be free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
0.5
55.
6-501.12; Core; Walls in the bar, near the large flat top grill, and throughout the kitchen were soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
10.
5-205.11; Priority Foundation; Found pitcher hanging on the handwashing sink and wiping cloth inside the sink. A handwashing sink may not be used for purposes other than handwashing. CDI - the items were removed by PIC.
1.0
37.
3-302.12; Core; One container of salt was not labeled with common name of the product. 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. Label the food.
0.0
39.
3-305.11; Core; Observed boxes of food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Move the boxes on the shelves.
1.0
43.
3-304.12; Core; Observed that bowl instead of scoop was used for salt dispensing. Also scoops handles from sugar and ice were touching the products. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - The bowl was removed by PIC. The scoops were adjusted.
0.5
47.
4-501.11; Core; Several storage racks in the walk-in cooler are rusting. Faucet is leaking in the handwashing sink next to soda machine. Equipment shall be maintained in a state of good repair. Replace rusty shelves and repair the faucet.
1.0
49.
4-601.11(B) and (C); Core; White shelves in the grill section have heavy dust accumulation. Vent cover on ice machine is very dusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned items.
0.5
55.
6-501.12; Core; Floor under the deep fryer and oven needs cleaning (grease/food debris buildup). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.0
General Comments
No PIC signature due to COVOID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions.
*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.
*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.
*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.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Much improvement since last inspection!!
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Verification required for how fish receives parasite destruction. Due by 3/25/14. Sales rep. Ms. Malfy with True World Foods plans to email me tomorrow. malfy@trueworldfoods.com This was the 1st inspection under the new owner. GOOD JOB! Follow-Up: 03/25/2014
