Premises Information


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Name

KINYA RAMEN SUSHI BAR

Address

202 NC 54 HWY

SUITE 506

City/State/ZIP

DURHAM

27713

Premise Type

1 - Restaurant

County

Durham

Inspection Date

7/8/2026

Final Score @ Grade

85.50

General Comments

Both REHS and PIC's thermometers had their calibrations verified in ice water. REHS thoroughly sanitized their thermometer at the beginning and throughout the inspection. For additional training and resources, please contact Erika Scheppelmann at escheppelmann@dconc.gov . Facility is entitled to a reinspection. To request a reinspection, please contact escheppelmann@dconc.gov . Once received, the reinspection will take place randomly within 10 health department business days (M-F excluding holidays).

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.12 Cleaning Procedure- Observed an employee washing their hands without soap. CDI - REHS had employee rewash their hands with soap. (B) FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply cleaning compound (3) Rub together vigorously for at least 10 to 15 seconds. (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using an approved method. (P) 2-301.14 When to Wash- Observed food employee wiping down a countertop with their gloved hands and then handle ready to eat food without changing gloves and washing their hands. Observed a food employee touch raw chicken, go outside and return, handle a clean container, and go into the walk in freezer without washing hands or changing gloves. Observed an employee touch raw chicken with their gloved hands and then changed tasks to handling ready to eat food without changing gloves or washing hands. CDI - PIC had employee wash their hands each time. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts (B) After using the toilet room (C) After caring for or handling SERVICE ANIMALS or aquatic animals. (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled EQUIPMENT or UTENSILS (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (H) Before donning gloves to initiate a task that involves working with FOOD (I) After engaging in other activities that contaminate the hands. (P)
10	1	Handwashing sinks supplied & accessible	Yes	Yes	No	5-205.11 Using a Handwashing Sink -Operation and Maintenance (Pf) REPEAT- Observed an employee rinse a knife in the handwashing sink. Observed corn being dumped down a handwashing sink. Ice was found dumped in a handwashing sink. CDI - PIC instructed employees to no longer do any of these. Points reduced to half because all handwashing sinks had papertowels today. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. 6-301.14 Handwashing Signage- Observed the employee restroom without a handwashing sign. REHS gave PIC a sign to post in the bathroom. A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C)
15	3	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT Observed raw salmon stored over onions in the small low boy cooler by the grill. Observed raw pork, raw chicken, and raw shrimp that were all removed from their original packaging stored over ready to eat octopus and dumplings in the reach in freezer. Unwashed produce found stored over ready to eat products in the walk in cooler. Observed edamame stored without a cover in the bottom of the fryer cooler. CDI - All items were reorganized to prevent cross contamination. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C) (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C) (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed 3-304.15 Gloves, Use Limitation- Observed an employee wipe down the countertop with a wiping cloth and then touch ready to eat food on the grill directly with the same gloves. Observed an employee touch raw chicken with their gloves, go outside the restaurant, come back in the restaurant, grab a clean food container, then go into the walk in freezer to grab something all with the same gloves. Observed an employee touch raw chicken with their gloved hands, then moved a container with food in it to a cooler, then wiped off hands with a papertowel, then touched utensils, then touched food with their gloved hands in the fryer cooler. CDI - All food touched this way was voluntarily discarded by the PIC. Gloves were discarded and the employee washed their hands each time. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
18	0	Proper cooking time & temperatures	Yes	No	No	3-401.11 Raw Animal Foods- Observed raw chicken coming off the grill ranging from 140 - 160 degrees F. CDI - The employee kept cooking the chicken until it reached 178 degrees F. ( A ) RAW POULTRY, wild GAME ANIMALS, BALUTS, stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES or stuffing containing FISH, MEAT, POULTRY or RATITES shall be cooked to 165F for < 1 second.
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16- TCS FOOD Hot and Cold Holding - REPEAT Observed fresh garlic & oil being stored on a counter at 100 degrees F. Observed raw salmon and raw tuna in the top right display at the front as 45 degrees F. Ambient temperature for this unit was measured to be 40 degrees F. CDI - All of these were made recently so they were all placed on an ice bath to cool. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - REPEAT Observed a container of TCS curry sauce and miso soup with the incorrect dates on them. CDI - PIC corrected the date on the curry container but voluntarily discarded the miso soup because the date of preparation was unknown. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12 Conditions of Use- Observed two RAID cans stored in the warewashing area. CDI - PIC removed them from the establishment. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, , (3) The conditions of certification, if certification is required, for use of the pest control materials (P)
29	1	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	Yes	Yes	No	8-103.12 Conformance with Approved Procedures- REPEAT When testing the pH of the sushi rice, the pH meter was being placed directly in the rice rather than a slurry as listed in their HAACP plan. The facility did not have any distilled water on the premises for calibration of the pH meter as described in their approved HAACP plan. CDI - PIC went to the store and picked up distilled water and the test was redone and it was found that the sushi rice had a pH of 4.1. If the REGULATORY AUTHORITY grants a VARIANCE as specified in 8-103.10, or a HACCP PLAN is otherwise required as specified under 8-201.13, the PERMIT HOLDER shall meet the requirements in 8-103.12 ( A ) ( B ) ( C) ( 1- 4 ) (P, Pf)
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.13 Insect Control Devices, Design and Installation- Sticky fly traps were observed hung up all over the back of the kitchen above the warewashing area, food, prep areas, and other supplies. Sticky traps over those areas were removed during the inspection. (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Food Storage- Observed unused cooking oil stored on the floor. Ginger bucket was found stored on the floor in the sushi area. (A) FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor
40	0	Personal cleanliness	No	No	No	2-303.11 Prohibition - Jewelry (C) Observed a food employee engaging in food preparation by washing dishes with a watch on. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove while preparing food.
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14 Wiping Cloths, Use Limitation- REPEAT Observed wiping cloth bucket with cloths and sanitizer in it stored on the floor. Observed a wiping cloth in the warewashing area stored on the counter not being used. The sanitizer concentration was below 50 ppm Cl in the sushi area for the wiping cloth bucket with cloths in it. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a properly mixed sanitizer solution; and (2) Laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C)
42	0.50	Washing fruits & vegetables	No	No	No	3-302.15 Washing Fruits and Vegetables- Multiple washed avocadoes, even one that was actively being cut, found with the stickers still on them. Remove stickers prior to washing. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
43	0.50	In-use utensils: properly stored	No	Yes	No	3-304.12 In-Use Utensils, Between-Use Storage- REPEAT Observed the rice scooper contacting the rice in one of the white storage bins. Observed multiple in-use utensils stored in water that was below 135 degrees F in the grill area and in the server area. Observed in-use utensils for cooking stored in water that was shared with the utensils that clean the grill. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed. (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 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; (E) In a clean, protected location if the UTENSILS , 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 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C)
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles- REPEAT Observed multiple clean containers stacked wet in multiple areas. Points maintained at half because the cutting boards were good today. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment- REPEAT Observed the sliding door for the top right sushi display with a hole in it. Repair threshold to walk in freezer. Points maintained at half due to improvement. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp. 4-101.19 Nonfood-Contact Surfaces- Observed shipping tape on the fryer and ramen coolers as well as the oven by the sushi area. NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. 4-205.10 Food Equipment, Certification and Classification- REPEAT Observed an ice crusher that is household use only according to the label. Observed a pearl cooker that is not NSF certified. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
49	0	Non-food contact surfaces clean	No	No	No	4-602.13 Nonfood-Contact Surfaces- Observed sticker residue on the nonfood-contact portion of multiple containers. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 System Maintained in Good Repair- Observed a minor leak in the handle of the 3 compartment sink. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. C
52	1	Sewage & wastewater properly disposed	Yes	Yes	No	5-402.13 Conveying Sewage (P) REPEAT Observed the steamer for the ramen leaking all over the floor due to a panel not being properly sealed. The water leaking onto the floor had come into contact with the pasta. Observed the seafood and meat prep sinks plumbed together. CDI - New steamer is already on the way. The plumbed together sinks will be reassessed next inspection. Maintain sanitary sewage system.-P 5-402.11 Backflow Prevention (P) No air gap present at the floor drain for the prep sinks. An air gap of a minimum of 1 inch is required. CDI - Will reassess next inspection. Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.113 Covering Receptacles (C) - REPEAT Observed dumpster side doors open. Close dumpster doors after use and/or install locks if there are problems with outside people using the dumpster. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT Observed a broken baseboard underneath at the corner on the front sushi line. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.16 Drying Mops (C) - REPEAT Observed mops stored on the floor of the mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-501.110 Using Dressing Rooms and Lockers (C) Observed a vacuum sealer stored over restaurant items in the dry storage. PIC indicated that is was for personal use only. Relocate the vacuum sealer. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.