Location: 1561 E WILLIAMS ST APEX, NC 27539 Facility Type: Restaurant Inspection Date: 06/20/2024
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; Plastic container was observed in the handwashing sink basin in the back prep area upon arrival. A tray table holding thawing salmon was blocking access to this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.
1.0
35.
3-501.13; Priority Foundation; Observed salmon thawing on a tray table in the prep area. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41F or below. CDI- salmon moved to walk-in cooler. Full point may be taken for repeat violations.
0.5
41.
3-304.14; Core; Multiple wiping cloths observed laying on counters and on cutting board at sushi prep area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. PIC was closing for the afternoon but will place cloths in sanitizer buckets during future service.
0.5
43.
3-304.12; Core; Plastic bowl without handle observed in dry food product in back storage area. Spoons at sushi prep area are stored in standing water at room temp. Utensils shall have handles and shall be stored in the food so that their handles are above the top of the food. Utensils shall be stored in a container of water only if the water is maintained at 135F or higher. CDI- spoons removed from water and bowl removed from dry rice. No point was taken on previous inspection. Full point may be taken for repeat violations.
0.5
55.
6-501.12; Core; Extensive black residue observed on the wall behind the three compartment sink. Physical facilities shall be maintained clean. Clean this area.
0.5
55.
6-501.16; Core; Mops were stored with the floor contact portion covering faucet handles at the mop sink and inverted so handles can become soiled. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Please hang mops to air dry and store to prevent contamination of other surfaces.
Location: 1561 E WILLIAMS ST APEX, NC 27539 Facility Type: Restaurant Inspection Date: 12/29/2023
Score: 96
#
Comments
Points
11.
3-201.11; Priority; Facility is obtaining cheesecakes and other desserts from a homebased operator rather than from an approved source. All food shall be obtained from sources that comply with law. Corrected During Inspection - Inspector discussed this requirement with PIC who stated these would not be served any longer.
1.0
24.
3-501.19; Priority; Facility states they are utilizing a 4 hour Time as a Public Health Control policy for sushi rice, but has failed to fill out time log since September. Facility also does not have a written standard operating procedure for this method at the time of the inspection. If time without temperature control is used as the public health control, written procedures shall be prepared in advanced and maintained in the establishment and made available for regulatory authority. The product shall also be labeled to indicate when it was removed from temperature control as well as the 4 hour time for discard. Corrected During Inspection - Inspector provided appropriate paperwork for the facility to have written procedures and discussed that it is required to be maintained daily for each batch of sushi rice.
1.5
35.
3-501.13 ; Priority Foundation; Fish observed thawing in sealed reduced oxygen packaging that states on the packaging that the product shall be removed from packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use or to be removed from packaging prior to thawing shall be removed from the reduced oxygen environment. Corrected During Inspection - Inspector discussed this with PIC to ensure the product is completely removed from the packaging prior to thawing or that the packaging is being cut open to introduce air into the product for thawing.
0.5
37.
3-602.11; Core; Several squeeze bottles at the sushi station containing various sauces were unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Add labels to all bottles and salt.
1.0
39.
3-305.11; Core; Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor.
0.0
43.
3-304.12; Core; Scoops without handles observed in dry food product in back storage area. Spoons at sushi prep area are stored in standing water at 63 F. Utensils shall have handles and shall be stored in the food so that their handles are above the top of the food. Utensils shall be stored in a container of water only if the water is maintained at 135 F or higher.
0.0
54.
5-501.114; Core; Trash dumpster is missing a drain plug. Receptacles shall have drain plugs in place.
Location: 1561 E WILLIAMS ST APEX, NC 27539 Facility Type: Restaurant Inspection Date: 06/23/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon arrival, observed the back area handwashing sink blocked by a tray with a styrofoam container and squeegee stored on the basin on the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed during inspection. Full points assessed for repeat violation.
2.0
15.
3-302.11; Priority; Observed raw beef stored above sushi grade fish in the reach-in cooler. Cucumbers used in salads were stored below raw fish in the walk-in cooler. Food shall be protected from cross contamination by separating 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 raw fruits and vegetables. CDI- foods rearranged during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Two rice cookers containing sushi rice were observed holding between 98 and 124F. Temperature controlled for safety foods (TCS foods) held hot shall be maintained 135F or above. PIC explained they cannot keep sushi rice too hot because it affects the quality of the sushi. Same if rice is cooled to 41F. CDI- decided to keep sushi rice on time instead of temperature control. Rice was time marked for discard at 2:30pm. Facility will use TPHC procedures for sushi rice going forward. Provided TPHC form and explained its use.
1.5
25.
3-603.11; Priority Foundation; The lunch menu lacks a consumer advisory for sushi. If an animal food such as beef, egg, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods. Made PIC aware of this and he will have new menus ordered within 2 weeks. No points taken today.
0.0
37.
3-302.12; Core; Several squeeze bottles at the sushi station containing various sauces were unlabeled. A container of salt was observed without a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Add labels to all bottles and salt. No points taken today.
0.0
General Comments
Verification visit for new menus and consumer advisory will be made by July 5th. Facility will be closed July 3rd. Follow-Up: 07/05/2023
Location: 1561 E WILLIAMS ST APEX, NC 27539 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink in the back prep area was blocked by a tray with food on it upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- tray removed.
1.0
24.
3-501.19; Priority Foundation; Facility keeps sushi rice on a 4 hour time hold but no written procedures could be produced. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify how facility complies with time as a public health control. CDI- sent TPHC form for ease of use. No points taken today.
0.0
36.
4-302.12; Priority Foundation; Facility has no thermometer to measure food temperatures. A thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. PIC ordered a thermometer and will send a photo once obtained. EHS will follow up within 10 days if no photo is received.
0.5
39.
3-305.11; Core; A container of pickled ginger was observed on the floor under the chemical storage shelf. Food shall be stored where it is not exposed to splash, dust, or other contamination and at least 15 cm (6 inches) above the floor. CDI- product moved to appropriate location.
1.0
41.
3-304.14; Core; Wiping cloth used to clean cutting board surface and sushi knives was being stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth added to sanitizer bucket and concentration was verified with testing strip. Full point deducted for repeat violation.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 12/17/2022
Location: 1561 E WILLIAMS ST APEX, NC 27539 Facility Type: Restaurant Inspection Date: 05/06/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written clean-up procedure for bodily fluid as required with the new food code. CDI- Provided written information to the manager. No points taken per state guidance on first time violation since new food code adoption.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Shrimp tempura in the reach-in and cooked shrimp in the flip top unit were observed above 41F. TCS foods shall be maintained at 41F or below in cold storage. CDI- Cooked shrimp voluntarily discarded by the PIC.
1.5
41.
3-304.14; Core; Wiping cloth used to clean cutting board surface and sushi knives was being stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth added to sanitizer bucket and concentration was verified with testing strip.
0.5
41.
3-304.14; Core; Sanitizer bucket for wiping cloths was observed on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI- Bucket was moved to a lower shelf.
0.0
43.
3-304.12; Core; Metal ice scoop was observed thrown into the ice bin with handle coming into contact with the ice. When not in use, food dispensing utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed or on a clean portion of the food preparation table. CDI- Talked with employee about proper storage for ice scoop.
