6-202.15; Core; screening in place on the back door is starting to pull away from the frame where deliveries are pushing up against the screening. Replace screening to ensure it is tight to the frame to prevent any intrusion of flying insects. There were no flies present at this inspection.
0.0
General Comments
Upon entry to the establishment an odor was observed from the floor drains. Clean all floor drains and ensure they are not clogged with food debris to prevent backing up of water into the facility and to eliminate smells.
2-401.11; Core; employee drink bottle with twist cap sitting the prep table by the rice hot holding units. Store all employee drinks below and away from prep surfaces and food. Employees should drink from cups with lids and straw to prevent hand contamination when drinking.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All ready to eat tcs foods that are cooked and cooled and held for reheating at later time must be cold held at 41F or below at all times. Fried chicken pieces were sitting out at room temperature after being removed from walk in for 20 mins according to PIC. Pieces were at 61F at inspection. TCS foods may not be left out at room temperature out of temp control without a time control policy. Store cold foods at 41f or below or hot foods at 135f or above. Pieces were reheated at inspection to above 165f. Cdi Grilled chicken that was cooked in anticipation of coming orders was sitting on top of the steam table in a bowl. Chicken was over 135f at time of inspection. Do not leave foods out at room temperature for extended periods of time waiting on orders. Begin the cooling process or discard unused portions.
1.5
43.
3-304.12; Core; rice spoon was left in the rice in the hot hold unit. Do not store utensils in TCS foods when not in use. Spoon may be placed on a clean dry area in between uses and washed, rinsed, and sanitized at least every 4 hours. Other utensils were being stored in the hot water bath on the steam table at 135f or above.
0.5
55.
6-501.114; Core; an old prep top unit is sitting out the back door are of the facility. Water is also pooling down a makeshift drain from the can wash area that appears to have food debris in the water. Drain water away from the facility and remove food debris to prevent pest attraction and harborage areas. Remove unnecessary broken equipment from the premises and maintain this area clean and free of litter.
3-501.16 (A)(2) and (B); Priority; The open top prep unit is holding TCS foods at 45f. all TCS foods must be held at 41F or below during cold holding. Have this unit serviced and repaired or adjusted so that it will hold all foods at 41F or below at all times. Unit was repaired approx one week ago and is in need of further adjustment for proper cold holding. upon second check with all the lids and doors closed for approx 20 mins the unit was holding raw meats at 43-44F. CDI. Check temperature throughout the day and have the unit serviced. Do not use this unit to store any TCS foods if temperature rises above 45f.
1.5
43.
3-304.12; Core; in use utensils were being stored in a pot of water on the steam table. the water was 112-116F. In use utensils for TCS foods must be held in water of at least 135f between uses. Do not store rice spoons in the cooked rice containers. Hot water was turned off at facility so the hot water used in the pot was being heated by the steam table. Steam table was functioning properly with all the sauces at the steam table at 135F or above. heat water to 135f before using for in use utensils.
5-202.12; Core;A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. hot water was not turned at facility upon arrival. hot water heater was turned on during inspection and reach 100F by the end of the inspection. All employee handsinks must be able to provide a least 100F water for proper handwashing.
1.0
28.
7-202.12; Priority; White powder observed on the floors along the baseboards.PIC states this is a powder to eliminate ants. The container describes the chemical as a fire ant insecticide that is not indicated for use in a restaurant. Only use chemicals that are indicated by the manufacturer that is it safe for use in restaurants. CDI education product removed from facility. POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, P
(3) The conditions of certification, if certification is required, for use of the pest control materials, P and
(4) Additional conditions that may be established by the REGULATORY AUTHORITY; and
(B) Applied so that:
(1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, P and
(2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: P
(a) Removing the items, P
(b) Covering the items with impermeable covers, P or
(c) Taking other appropriate preventive actions, P and
(d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. P
(C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. Pf
1.0
43.
3-304.12; Core; in use utensils were being stored in a pot of water on the steam table. the water was 112-116F. In use utensils for TCS foods must be held in water of at least 135f between uses. Do not store rice spoons in the cooked rice containers. Hot water was turned off at facility so the hot water used in the pot was being heated by the steam table. Steam table was functioning properly with all the sauces at the steam table at 135F or above. heat water to 135f before using for in use utensils.
0.5
50.
5-103.11; Priority Foundation;Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf Hot water heater was not on at start of inspection.Hot water heater must be able to meet peak hot water demand and should not be turned off. Verification to check hot water in 10 days from the date of this inspection.
3-501.16 (A)(2) and (B); Priority; Small reach in cooler that contains thawed sushi fish (crabstick/salmon) was holding these items at 45F. All TCS foods must be held at 41F or below. The ambient air temp of the unit was 46f. All items that were placed in this unit at opening were removed to a cooler that was holding at 41f. white sauce is on time control on a 4 hour hold as per regular policy and time for disposal was adjusted to compensate from removal from the walk in that was holding at 41F. Have this cooler checked for proper function and adjustment. Do not store any TCS foods in the cooler until it is able to hold items at 41f or below. CDI Thermostat was adjusted at inspection and was left to chill over time. Second check of the ambient air temp of the unit was 38F. check the thermostat often to ensure it is not being bumped with boxes.
1.5
39.
3-307.11; Core; Raw chicken was being cut on a prep table in the back that had bottles of various oils/liquids for cooking stored underneath. Remove all items from the prep table during cutting of raw meats to prevent contamination of the outsides of these items.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include the new reportable disease of salmonella non typhoidal. Employee health agreement forms may be found on the Johnston county env health website and may be used to meet this requirement. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required per the passing of the 2017 NC food code. A template plan can be found on the Johnston county env health website and maybe downloaded and printed to be used to meet this requirement. CDi education.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
41F or below cold hold is now in effect. Good temps this inspection. Continue to stack items low in pans and keep cooler doors shut as much as possible to maintain this standard in the coming warmer months.
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Several open top employee beverage cups on food prep areas and food storage areas. When consumed in the kitchen, all beverages must have a lid and straw. Keep stored in a locatio that will not cause a cross contamination risk for foods. Keep away or below all food prep areas, food storage areas and clean utensil areas.
1.5
6.
Keep the receipts for all foods in the establishment (seafoods such as whole cooked crabs and the raw salmon for sushi) Verification of the food source must be available.
0.0
28.
Many flies seen in the back area, dead flies seen on prep sink and on the outside of food containers. Take stronger measures to remove and prevent. Protect all foods and food prep areas.
1.0
33.
Scoop for rice in standing water. Do not store food scoop/utensils in standing water. Keep in product or on a clean dry surface.
0.5
36.
Inside the reach in freezer, ice is building up on the gaskets and outside wall of unit. Repair the source of the water/ice so doors can completely close. In the walkin cooler, the ventilation drainpipe has a very small leak that needs to be repaired. Monitor all food placement to make sure it is not contaminated by the drip.
0.5
44.
Large empty buckets of salad dressing (still w/food residue) and cradboard boxes outside the back door on ground, many flies around this area. All trash needs to be taken to the dumpster or placed in a holding/transport container with a lid. Trash cannot be placed on the ground outside. Trash attracts flies to the back of restaurant and inside the restaurant.
0.5
48.
Paint the screen door in back (old door from last inspection has been replaced).
0.0
49.
No documentation of approved training - no credit awarded.
Rice in the sushi crock pot had expired documentation upon arrival. Documentation said 11:15 to 1:15, the time of inspection was 1:40. If there is any rice at all in the sushi crock pot there should be documentation of the time and date it was placed inside. Once time has expired, any unused portion shall be thrown away.
3.0
26.
Once open, all dry food shall be properly sealed and labeled.
0.5
33.
Do not use bowls to scoop dry food. Only use scoops with handles for dispensing dry food.
0.5
36.
Rust utensil rack over 3 compartment dish sink.
0.5
40.
Clean racks, door gaskets, and ventaltion over grill.
0.5
44.
Keep dumpster doors closed when not in use.
0.0
45.
Clean all spills and floors under storage racks and equipment.
0.5
47.
All storage racks shall be 12" above floor.
0.0
48.
Reattach screen to the back door. Pait the bare wood at the back door. Back door is not completely self closing.
1.0
49.
No documentation of approved training - no credit awarded.
An opened bottle of water was sitting above the soups during the inspection, emmployees moved when told of the problem.
1.5
10.
Inside walk in cooler food was sitting on the floor. All food must be stored on shelves.
1.5
18.
Rice in the sushi crock pot had no documentation upon arrival. If there is any rice at all in the sushi crock pot there should be documentation of the time it was placed inside. When asked about the rice employee said it was left from last night. All food must be thrown away at closing.
1.5
24.
Crab meat was sitting on a table in the back thawing, can not thaw meats out at room tempature. To thaw meats must thaw under cold running water, in the refrigerator or part of the cooking process.
0.5
44.
A Y hose is needed at the can wash area, and a back flow preventor is needed to go onto the Y hose.
0.5
48.
Reattach screen to the back door. Pait the bare wood at the back door.
1.0
49.
No documentation of approved training - no credit awarded.
Single service bowls can not be stored in any dry food products. These bowls are for a one time use then throw away. Must use a scoop or cup with a handle and keep the handle out of the dry food products.
0.5
43.
The front hand sink has an air gap that is allowing suds to run on the floor. A trash can is catching the suds at this time. Must repair plumbing so that suds and water do not drip of below the hand sink.
1.0
48.
Reattach screen to the back door. Pait the bare wood at the back door.
1.0
49.
No documentation of approved training - no credit awarded.
Rice in cook pot of water was sitting at room temperature. Once water and other ingredients are added, you must store in the cooler at 45 F, until ready to cook. Do not store at room temperature.
2.0
48.
Back door was replaced, however a small crack still exist that may allow pest to come into restaurant.
0.0
49.
No documentation of approved training - no credit awarded.
Store employee drinks in approved locations away from food and utensil areas. Do not store drinks on food prep tables and sinks. This will minimize risk for contamination of food.
3.0
3.
ALWAYS wash hands when switching between different tasks!
0.0
10.
Use handled scoops for foods that are scooped or dispenced. This will prevent hand or fingernail contact with food. Do not store raw meats above sauces in the walk-in cooler. This will minimize cross-contamination risk.
1.5
11.
Clean and sanitize all food contact surfaces and equipment after each use. This includes prep tables, sinks, and drainboards including 3-compartment sink. Clean all surfaces good, removing all food soil and debris, then sanitize with approved sanitizer.
3.0
33.
Use handled scoops for all food dispencing. Do not allow handle to touch food. Store handle up.
0.0
34.
Air dry all pans or utensils before re-use; Do not use WET.
0.5
43.
Do not water down or add water to hand soap.
0.0
45.
Clean floors better under equipment.
0.0
48.
Back door should self-close. Need to repair screen on door.
1.0
49.
No documentation of approved training - no credit awarded.
Employee drink stored on food prep sink/table. Store all employee drinks in approved locations away from food or utensil areas.
1.5
11.
Clean and sanitize food prep sinks/tables after each use. Clean food contact surfaces good removing all food soil or debris, then sanitize with approved sanitizer.
1.5
47.
Use approved storage to keep all items off the floor.
0.0
48.
Fix back doors so that they self close and seal tightly.
1.0
49.
No documentation of approved training - no credit awarded.
Employee on the cook line handled raw food then placed on glove on to handle vegetables without washing hands. When handling raw foods then cooked, or when placing on gloves, always perform proper handwashing as spelled out in the .2600 rules. Handwashing precedures need to be reviewed with all employees. One handwashing sink in the rear didn`t even have soap. Read and review handwashing section in the .2600 rules.
2.0
10.
Raw meat or seafood stored above vegetables in the walk-in cooler. Raw fish stored above rolls in the reach-in freezer. Make sure all raw foods are stored below cooked or ready to eat foods or vegetables. Make sure all foods are covered and protected in coolers and freezers when in storage.
1.5
11.
Clean and sanitize all food or utensil contact surfaces after each use. Pay attention to detail in corners of prep sinks. Keep sanitizing end of utensil sink drainboard cleaned and sanitized at all times. Clean all food or utensil contact surfaces good removing all soil or food debris, then sanitize with approved chlorine sanitizer at 50-100 ppm.
1.5
33.
Store all scoops handle up in dry foods or in hot hold rice units to prevent hand or fingernail contact with food.
0.0
41.
Do not dump mop water, food, or any bi-product on the ground outside the rear door. Dump all food debris in trash cans and dump all grease or mop water into approved receptacles.
0.0
43.
No handwashing soap at the rear handwashing station. Make sure all handwashing sinks are properly stocked.
1.0
48.
Screen on the rear door needs to be repaired.
1.0
49.
No documentation of approved training - no credit awarded.
Employee drinks were sitting above prep cooler on cook line and another 2liter drink was sitting on prep table in back. Store all personal drinks below food and food prep areas.
1.5
14.
After preparing food place into walk-in to cool to 45*f before placing into prep cooler.
0.0
33.
Must use scoop with handles or cups with handles in dry foods. Do not use one time use containers with out handles.
1.0
48.
Screen to back door needs to be repaired.
0.5
49.
No documentation of approved training - no credit awarded.
Box of raw fish above ice in the freezer. Keep the ready to consume foods above the raw meats and raw seafoods. Keep all foods covered in the walkin and reach in coolers.
1.5
30.
Do not hang dirty aprons on food storage racks.
0.0
33.
Scoop for ice stored in standing water. Do not store in room temperature water. Use a clean dry container, in product or can use 135F water.
0.5
48.
Repair the self closure on back screen door.
0.0
49.
No documentation of approved training - no credit awarded.
Warmer for sushi rice on stand, dirty and contained rice from day before. At the end of everydays operation, all food must be properly stored and equipment must be cleaned. Do not leave dirty. Rice was discarded and pot was cleaned.
1.5
30.
Keep employees coats stored away from food storage areas.
0.0
40.
Clean sides and top portion of fryer, around cook stations and rice cookers.
0.5
47.
Do not store or place any large bulk containers on the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Keep employee beverages away from food storage or prep areas.
0.0
10.
Raw eggs above sauce in walk in cooler. Vegetables at dishsink by dishes. Container of sauce on floor in back area. Lots of containers of food with bowls as scoop in them. Keep raw meats and raw eggs below the ready to consume items. Prepare vegetables at the vegetabel prep sink only. Do not place any food containers on the floor. ALways use a scoop that has a handle in al foods.
3.0
11.
Prep table used to prepare raw beef was wiped with a cloth but never sanitized. Knoves and food containers were observed being washed, rinsed and put away without sanitizing. ALways use sanitizer on prep areas between uses. All food containers and utensils must be soake din a sanitizing solution 2 minutes before air drying and putting away.
1.5
48.
Screen door must seslf close. PAint or seal the wood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Rice scoop stored in standing water. Store on a clean dry surface.
0.5
43.
GENERAL COMMENT Keep soap at all handsinks (back sink did not have any)
0.0
48.
Screen door must be self closing or install a fly fan.; GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw chicken stored above sauce in walk-in cooler. Store raw meats away or below the ready to eat foods. Plastic take-out containers used as scoops in white sauce and spices, stored in food products. Use a scoop with a handle in all foods. Do not place buckets of soy sauce on the floor, use approved shelving. Cont of raw chicken being prepared, sitting on top of 1/2 full trash can. cont.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
General cleaning is needed on hood above grill and bottom of reach-in freezer.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Do not store raw chicken above sauces. Raw meat should be stored below or away from suaces. When storing raw meats store with highest cook temperature on bottom. On top ready to eat foods, then seafood, then pork, then beef, & ground pork and poultry on bottom.
3.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Screen to back door is not attached in a small spot. Reattach screen to back door.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Raw eggs were being stored above sauces, keep all raw meats below sauces and vegetables. Ice was below raw fish in reach-in cooler keep all ready to eat foods above raw meats.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
