PRIME FISH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shrimp and crab tempura in make unit above 41F. EHS observed only the top portion of the food to be above 41F, as it was observed filled above the appropriate fill line. EHS observed these items in plastic containers within the metal container for storage. EHS advised to reduce amount in pan during storage and to place TCS foods in direct contact with metal pans to ensure cold holding can be maintained during service. PIC stated items were brought to make line from the WIC at open (11:30am). CDI - PIC removed containers and placed in WIC to cool quickly to 41F due to items being within the cooling window. PIC stated more pans will be ordered or accumulate a change in storage. ***EHS will de-escalate deduction due to an improvement observed in cold holding. Last inspection, EHS observed multiple items in an entire make unit above 41F during service. This inspection it was observed a portion of two containers above 41F due to storage issue. PIC stated temperatures are monitored by staff throughout the day and provided education to staff on filling to appropriate levels for storage. REPEAT. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed unapproved pesticides labeled for house hold use stored by can wash. CDI - PIC voluntarily discarded pesticides. (1)

4-501.11 Maintain equipment in good repair. EHS observed broken gasket on 2-door freezer in back kitchen. Repair. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed black residue accumulating along the gap between three compartment sink and wall. EHS observed caulking for this gap beginning to deteriorate. EHS advised cleaning area prior to re-caulking. PIC stated wall will be cleaned and new caulking placed to cover gap. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food stored in various places outside of designated area in WIC. PIC stated more storage will be needed for employee foods and possessions. CDI - PIC removed employee foods and placed in designated area for storage. REPEAT. 6-303.11 Provide required lighting intensity. EHS observed minimal lighting at can wash. EHS observed 4 foot candles when standing in front of can wash. EHS advised to provide more lighting. EHS stated the required lighting would need to be atleast 20 foot candles. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in front make unit for sushi (see temp chart). Majority of the items inside unit were cut and prepared at 12pm. EHS observed ambient temperature of unit at 48F. PIC called work order during inspection. PIC voluntarily discarded all food outside of cooling window and placed remaining TCS foods in WIC uncovered to quickly cool. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a container of pesticide spray under three compartment sink. PIC stated it was pesticide used for outside. EHS advised to label container and to utilize a pest control company for pest issues. CDI - PIC labeled container. (0)

3-501.15 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. -Pf Observed tofu cooling in reach in of make unit in tightly covered container. EHS observed no temperature change after twenty minutes (see temp chart). EHS observed shrimp tempura cooling in the WIC on sheet trays. Tempura was mostly in the middle of the pan. EHS observed the outside portion was twenty degrees cooler than the shrimp in the middle. The tempura was made around 12pm stated by PIC. At 1:55 EHS observed shrimp at 73F. CDI - With five minutes remaining to cool EHS instructed PIC to split the sheet trays even thinner to allow for more efficient cooling. Tempura was able to cool below 70F within the 5 minutes to continue cooling. Tofu was placed in WIC with no lid. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing raw tuna in WIC. Packaging stated to remove fish from ROP during the thawing process. EHS observed tuna still stored in ROP. CDI - PIC removed tuna from seal package to continue thawing. (0)

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic wrap being used to cover non-food contact surfaces to protect from food debris/residue. EHS observed this plastic wrap tearing and ripped. EHS advised to use a material that is non-absorbent and can be washed, rinsed, and sanitized. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed two door RI gaskets soiled with black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dry goods mixed in with dry goods for service. EHS advised to designate a separate area for all cooking equipment and foods for employee use only. (0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo-based sauces on prep counter at 61F. EHS explains which sauces are TCS and advises PIC too hold these sauces either in equipment at 41F and below or on proper 4 hour TPHC. CDI- PIC voluntarily disposes of sauces and begins with new product labeled for TPHC. A risk control plan may be implemented following the next inspection if cold holding remains in violation. (-3)

REPEAT. 3-501.15 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. -Pf Observed wrapped fish and portioned shrimp sauce cooling at too slow a rate in lowboy/fliptop, as well as large pile of shrimp tempura failing to cool at proper rate inside WIC. CDI- PIC moves items to WIC and separates large shrimp tempura into multiple sheet pans. All items begin to cool at proper rate under the corrected conditions. PIC is advised not to cool in fliptops, lowboys, or large piles. PIC should use thermometer to monitor cooling rates.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris inside lowboy gaskets. Increased cleaning frequency is advised. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab meat, cooked eel, and cooked lobster tail between 43F-45F inside far right lowboy beneath sushi display case. Also observed two large, tightly wrapped raw tuna filets between 42F-44F inside far left lowboy. EHS advises that food-grade-cloth-wrapped salmon will not maintain at 41F inside the lowboy. Other items unwrapped were observed at 41F and below. CDI- PIC relocates raw tuna prepped this morning back to WIC for rapid cooling and permanent storage. PIC voluntarily discards all TCS foods from far right lowboy and places work order. (-3)

3-501.15 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. -Pf Observed cream cheese prepped this morning cooling inside front lowboy while tightly wrapped. CDI- PIC moves cooling cream cheese to WIC and unwraps product to facilitate cooling. (-0)

REPEAT. 10 DAY VR REQUIRED. 4-501.11 Maintain equipment in good repair. Observed far right lowboy at FOH not able to hold TCS foods at 41F and below. PIC clears lowboy and will not place TCS foods inside until repaired. EHS observed no lack of alternate cold holding onsite, and several other lowboys with low food volume inside available for use. Same unit is a repeat from last inspection. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 trays of cooked shrimp tempura in fliptop 2, several TCS foods inside sushi display case lowboy, and aioli sauces on prep top at front counter above 41F. CDI- Shrimp tempura and TCS items in display case lowboy prepped after 11am this morning were moved to the WIC for rapid cooling to 41F within 30 minutes; aioli sauces and items prepped yesterday voluntarily discarded by PIC. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitize basin of 3 comp sink and bucket to hold in-use wiping cloths >200PPM. CDI- PIC dilutes chlorine to 150PPM. REPEAT. (-2)

4-501.11 Maintain equipment in good repair. Observed sushi display case lowboy at front unable to maintain TCS foods at 41F and below. PIC calls repair technician to service unit during inspection. EHS advises the PIC not to store TCS foods inside until resolved. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice labeled to TPHC with yesterday’s time sticker. CDI- PIC removes and replaces sticker with accurate 4 hour window. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in sanitize basin of 3 comp sink at >200PPM; level too high to be read by test strip. CDI- PIC dilutes chlorine to 100-150 PPM range and informs dishwasher of need to monitor levels with tests strips and dilute throughout service as needed. (-1)

3-501.15 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. -Pf Observed tightly wrapped salmon filets and crab salad inside sushi case lowboys prepped this morning, not cooling at an adequate rate (prepped 11 am, temping 46F at 1:45 pm). CDI- PIC moves items to WIC and unwraps for rapid cooling. Items reach 41F by 2:00 pm. EHS advises the PIC not to utilize lowboys for primary cooling or tightly wrap filets which have not yet reached 41F. -REPEAT- (-1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls, platters, and other mulit-use utensils at clean dish racks. EHS advises the PIC to spread dishes out to allow full drying. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trash receptacle blocking access to hand sink between 2 prep sinks. CDI- cleared access. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Eating utensil stored in same hand sink. CDI- removed utensil.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility could not produce letter of guarantee from KGI for fish received not frozen. CDI- KGI rep sent letter while on site.

3-501.15 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. -Pf Observed shrimp tempura in prep top above 41F. Observed cut yellowtail in display case above 41.0 F. Food must be cooled actively in walk-in cooler or freezer to 41F before placing into a cold holding unit. . CDI-PIC moved yellow tail to WIC. Tempura shrimp placed into direct contact with metal pan in prep top. Tempura dropped to 38.0 F within 30 minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed re-wrapped salmon skins stored over re-wrapped ready to eat foods (Rangoon) in reach-in freezer. Discussed with PIC the storage in freezer units after foods have been removed from original packaging. CDI-PIC rearranged storage in freezer after observation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach sanitizer unlabeled. PIC indicated that bleach is used for cleaning of non-food contact surfaces. CDI-Bottle was a labeled during inspection.

3-501.15 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. -Pf Observed shrimp tempura and kani in prep top above 41F due to improper cooling methods. Items had been recently cooked. Food must be cooled actively in walk-in cooler or freezer to 41F before placing into a cold holding unit. Ensure items are also not overfilled in unit to ensure proper holding temperatures are being maintained. CDI-PIC moved items to reach-in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Salmon, yellow tail, red snapper and scallops in sushi display case out of cold holding temperature (see temperature chart). PIC stated items were sliced an hour prior and placed into the case. REHS provided education on properly cooling items back down after slicing if they are not 41F or below before placing them into the sushi display case. CDI-all items were placed into walk in cooler for rapid cooling. -REPEAT VIOLATION-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet at clean dish area. CDI-PIC unstacked pans

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Salmon, yellow tail, and tuna in sushi display case out of cold holding temperature (see temperature chart). PIC stated items were sliced an hour prior and placed into the case. REHS provided education on properly cooling items back down after slicing if they are not 41F or below before placing them into the sushi display case. CDI-all items were placed into walk in cooler for rapid cooling.

3-501.15 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. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed containers of spicy mayo as well as a container of tempura shrimp cooling in prep cooler. Also observed salmon cooling while covered with plastic wrap in sushi display case. CDI-REHS provided education to PIC on not cooling items in prep cooler and instead cool items in walk in cooler or freezer and PIC placed items in walk in cooler and removed plastic for rapid cooling. -REPEAT VIOLATION-

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC or CFPM on site at start of inspection. CDI-PIC who is also CFPM arrived within 15 minutes of inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using 4 hour time stamps for fried immitation Krab, fried sweet potatoes, and fried sweet potato garnish but did not have time procedures for items. CDI- PIC documented these items on facilities TPHC procedure form.

3-501.15 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. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed facility cooling items in seafood display cooler and low boy such as tuna, steak, and crab while tightly wrapped as well as items being cooled in prep coolers while tightly wrapped such as chopped lettuce and tempura shrimp. PIC stated items were placed into units to cool around 12pm. CDI-REHS provided eduction on not cooling items in display coolers, low boys, and prep coolers due to those units not being capable of cooling TCS food items and also provided education on not covering items while cooling for rapid air flow. PIC removed plastic wrap and placed all items in cooling into the WIC for rapid cooling.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items in walk in cooler above facility food items and mixed in with facility food items. Designate an area for employee food below and separate from facility food items.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, salmon, eel, and crab in low boy 2 at 48 degrees. CDI moved to alternate refrigeration and proper cooling achieved.

3-501.15 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. -Pf Observed tempura shrimp cooling tightly covered in walk in cooler . CDI vented and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed low boy 2 refrigeration unit icing up and causing unit to lose temperature control. Items moved to alternate refrigeration . 10 day verification required.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. The PIC shall require food employees to report to the PIC information about their health & activities as they relate to diseases transmissible through food, reportable symptoms and reportable diagnosis. Observed PIC unable to provide employee health assessment. Educated PIC about Employee Health Policy rules and discussed the importance of educating staff. They did have a policy posted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed food employee stored chemical bottle on handwashing sink. Observed trash can obstructing hand washing sink. CDI by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no TPHC documentation for sushi rice. Time procedures shall be on site and available at all times. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of sanitizer unlabeled. CDI by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of avocados stored on WIC floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed in use wiping cloth sanitary buckets (2x) stored on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for sanitizer. VR

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster and cardboard receptacle sliding doors left open.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal employee items stored above RTE foods inside WIC. They were relocated.