MINGFU CHINESE & SUSHI

2-301.15 Only wash hands in handwashing sink. -PF Observe food handler attempt to wash hands in vegetable prep sink. CDI - PIC re-educated and guided food handler to wash hands in hand wash only sinks.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler stir RTE noodles with bare hands. CDI - EHS guided food handler to wash hands and re-heat noodles to 209F. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink with no means to dry hands at the beginning of inspection. CDI - food handler placed new roll of paper towels at handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed WIF with pork being stored in a box that previously stored raw chicken. CDI - PIC removed pork from box and placed into a tub. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed WIF with raw chicken stored above wontons and they were not in the original package. CDI - PIC restored storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking being done throughout facility at time of inspection. 10 DAY VR Required to ensure date marking system is established and followed consistently. -1.5-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sushi rice not labeled with TPHC upon entry. CDI time stamp added when rice finished cooking. 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. Observed PIC labeling all food items with start and end time of 11-3. It was noted that all food items were placed on the line prior to 11 as they were already there at the start of inspection. EHS inquired about TPHC forms and PIC could not produce them, other than for sushi rice. CDI - EHS and PIC sat down to re-educate and re-evaluate which items are in need of TPHC and how to follow procedures properly. TPHC form was sent via email for PIC to fill out. Verification required.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed 1 bottle of cleaning chemical bearing no identifying label. CDI - PIC placed label to identify contents.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed 3 packages of thawing intact ROP fish in sushi RIC. Per manufacturer, fish shall be removed from ROP and thawed under refrigeration or cold running water. CDI packages cut opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout food prep area and cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth sitting out on sushi prep table between uses.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 standing refrigerators labeled as household use being used to store food items. Remove or replace refrigerators with equipment used for commercial purposes.

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 seals on RIC and prep units with food residue and buildup throughout facility. Increase cleaning frequency or replace accordingly. REPEAT -1-

6-501.11 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. Observed floor tiling throughout kitchen to be cracked rendering non- smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple bags of food indicated as employee use throughout facility. Designate a specific area to clearly place these items separately from customer use items.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food and splash debris on interior surfaces of line microwave. PIC to address cleaning frequency.

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 splash residue on interior surfaces and gaskets of reach-in units and prep units. Observed build-up of splash residue on exterior surfaces of line prep units. PIC to address cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pot stored in handwashing sink. CDI, pot removed from handwashing sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of bamboo shoot heavily dented. CDI, cans removed from use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of shell egg stored over vegetables in walk in cooler. CDI, shell eggs relocated for proper storage. Improvement made since previous inspection and points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sushi rice held over from previous evening. CDI, sushi rice voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: *** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness**** .- Pf - Observed REMINDER statement missing from consumer advisory on to go and dine in menu. VR required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep table and sanitizer bucket stored on ground. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being prepared and cut but not washed prior to preparation.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some plastic containers wet stacked on shelf.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands before handling clean single-service towels. CDI, employee coached on proper handwashing procedures.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling pitcher up at handwashing sink. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sushi fish stored over RTE sauce and vegetables in sushi refrigerator. Observed raw shell egg stored over RTE food in flip top prep refrigerator . Observed shell egg stored over RTE sauce in tall reach in refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee wash and rinse but not sanitize bowls at 3 compartment sink. CDI, equipment relocated to be sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring roll hot held at 119 degrees F under heat lamp. CDI, spring roll reheated to greater than 165 degrees F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken and pork overstocked and items held above 41 degrees F. Observed garlic and oil as well as sauce containing cooked scallion held out of refrigeration. CDI, foods in unit overnight per operator and voluntarily discarded. TPHC for garlic and oil as well as sauces discussed with operator. TPHC procedure completed while EHS present . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some sauce and oil not labeled by common name of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held on prep tables.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS food items that were said to have been cooked the day prior to the inspection without date marks. -CDI- PIC placed correct date marks on the necessary items. EHS noticed improvement from last inspection. Points not escalated. REPEAT*** 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoons for scooping rice from the hot holding units in metal containers. PIC stated that the spoons are only washed at the end of the night. In-use utensils shall be cleaned and sanitized at least once every 4 hours. -CDI- PIC placed the necessary utensils int the dish machine to be washed and sanitized. (0.5 pts)

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 being stored over customer food in the sushi station low boy unit. -CDI- Food employee relocated their respective food products to the bottom of the unit away from the customer food. (0.5 pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on the individual items in the flip top units. PIC stated that they were from other batches in the WIC. -CDI- PIC labeled the containers of food with the necessary dates. (1.5 pts) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several debated cans being stored with other cans that were not damaged. -CDI- PIC separated the damaged cans. (1 pt)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that were being used at the sushi station with stickers still on the outside. PIC stated that the avocados had already been washed. Stickers must be removed as a part of the cleaning process. -CDI- PIC had a food employee remove the stickers and rewash the avocados. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts)

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 slight build up on the gasket of the WIC. Increase cleaning frequency. (0 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of cleaner being stored next to fryer unlabeled. CDI: Employee labeled bottle. - 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 EHS observed large tub of battered raw chicken cooling in WIC cooler at 56F at 1:18pm. EHS took second temperature of noodles at 1:48F at 56F. CDI PIC removed wrapping and placed in WIF. After correction temperature was measured at 51F. EHS observed cooked chicken piled on sheet pan on speed rack outside of WIC. Temperature was 93F at 1:19pm and 89F at 1:50pm. CDI - chicken was spread out and moved into walk in freezer. After correction temperature was measured at 73F. - 1 - REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. PIC stated pest control service provider makes monthly visits to facility. Recommend increasing frequency of visits if problem persists. - 1 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed scoop with handle exposed in container of MSG. CDI - PIC removed scoop. -0.5 - REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to - go containers stored on floor of in garage storage area. CDI - Employee moved boxes. - 0.5 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several nozzles of soda fountain machine with build up. Clean as needed. REPEAT. -3 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed a tub of noodles in WIC tightly wrapped at 57F. EHS took second temp 30 min later and was at same temperature . Repeat -1.5 points 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of cooked mushrooms in lowboy with no date mark. PIC stated that mushrooms were prepped yesterday. CDI correct date mark was placed on mushrooms -0 Points 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed large tub of noodles cooling in WIC cooler at 57F at 11:30. EHS took second temperature of noodles at 12:00 at 57F. CDI PIC removed wrapping and placed in ice bath. EHS observed tightly wrapped bowls of salad cooling in reach in cooler at 51F at 11:25. EHS took second temperature at 12:00 to see salad at 51F. CDI PIC removed lettuce from reach in and placed it in freezer unwrapped to reach 41f. Repeat -1 point 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can being stored amongst non dented cans on storage shelf. CDI: PIC segregated dented cans from non dented cans. REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cucumbers and spicy tuna being stored wrapped with paper towels under plastic wrap in sushi prep RI cooler. CDI: Employee removed paper towels from cucumbers. Repeat -2 points

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed sugar scoop with handle exposed in container of sugar. CDI PIC removed scoop. -0 points

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink being stored on top shelf of prep counter above food items. CDI: PIC moved employee drink to bottom shelf under grill away from food items and equipment and utensils.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bag of raw chicken wings being stored on sheet tray above raw carrots on speed rack in WIC and raw salmon being stored on shelf in sushi RI prep unit above various ready to eat foods. CDI: Employees re-arranged all items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf above containers of raw shrimp and a bowl of raw scallops in WIC. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mushrooms being stored on top shelf in WIC above washed and cut produce. CDI: Employee re-arranged items to proper storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several nozzles of soda fountain machine with build up of organic matter. Clean as needed. REPEAT 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee scrub soiled rice cooker liner with steel wool under running water in prep sink and return rice cooker liner to rice cooker to be stored as clean. CDI: Employee returned rice cooker liner to 3 compartment sink to be properly washed, rinsed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Observed 2 bus tubs of white rice tightly covered with plastic wrap with a few holes punched in wrap cooling on a cart in WIC from previous night. Both containers of rice were above 41F. CDI: PIC voluntarily discarded bus tubs of rice.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of cleaner being stored on a shelf next to grill unlabeled. CDI: Employee labeled bottle.

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: 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 . Observed 2 bus tubs of white rice tightly covered with plastic wrap with a few holes punched in wrap cooling on a cart in WIC from previous night. Both containers of rice were above 41F. CDI: PIC voluntarily discarded bus tubs of rice.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. PIC stated pest control service provider makes monthly visits to facility. Recommend increasing frequency of visits if problem persists. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans being stored amongst non dented cans on storage shelf. CDI: PIC segregated dented cans from non dented cans. REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cucumbers being stored wrapped with paper towels under plastic wrap in sushi prep RI cooler. CDI: Employee removed paper towels from cucumbers.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket being stored on floor at cook line. CDI: Bucket was placed on bottom shelf of prep counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse being stored on counter which was contacting a stack of single use to go containers. CDI: Purse was removed from counter.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large bowl of tempura flakes being stored uncovered on bottom shelf of prep table. CDI: PIC covered bowl with plastic wrap.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of organic matter on inside surface of bulk ice machine in back hallway. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs, pork and egg rolls in fryer side prep top cooler stored well above the fill line of their respective containers. Portion of items that was stored within the bin properly were observed at a temperature of 40F and below; however, over filled portion of ribs, pork and egg rolls were seen at temperatures ranging from 46F to 48F. CDI: PIC removed out of temp items and placed in WIC to rapidly cool to 41F or below as they had been placed in unit 30 minutes prior. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Contact pest control service provider to address issue.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans on dry storage shelf being stored amongst non dented cans. CDI: PIC segregated dented cans to return for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: PIC placed wiping cloth in properly concentrated sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic bowl used for scooping half submerged in house-made sauce in sushi low boy cooler. CDI: PIC removed plastic bowl from container and returned for W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet and within each other. CDI: PIC separated containers to properly air dry before re-stacking.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (mushrooms, red onions, tomatoes) stored above ready to eat, chopped vegetables in the WIC. No other storage order violations were observed during the inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken chunks in fryer side prep top cooler stored well above the fill line of the bin. Portion of chicken that was stored within the bin properly was observed at a temperature of 40F and below; however, over filled portion of chicken was seen at temperatures ranging from 45F to 47F. CDI - Kitchen employee gathered out of temperature portion of chicken and voluntarily removed it from service. 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 .

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 sushi rice with proper 4 hour labeling (11:30 to 3:00) stored at sushi prep area. When asked about the availability of on site instructions, PIC was unable to provide written instructions as to how TPHC was performed. EHS has provided a TPHC sheet to establishment to be filled out. A verification will occur no later than 03/11/2023

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 Observed one (1) bottle of outdoor insecticide with spray wand stored within the facility dry storage area. Per conversation with the PIC, this bottle was not being used within the kitchen and was used to occasionally treat outdoor areas, such as the dumpster pad. Facility has effective pest control in place and no pest or live animal violations were observed at time of inspection. CDI - PIC and EHS discussed usage of approved pesticides within food service establishments, as well as restrictions on household use pesticides. Pesticide was removed from storage area and set aside to be disposed of by PIC.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one (1) package of ROP escolar in sushi station RIC 2 without being removed from its reduced oxygen environment. CDI - Food employee cut packaging as a means of removing fish from its deoxygenated environment. REPEAT. Note: No escalation in point deduction due to observed improvement in storage of ROP fish items (majority of packaged ROP fish items were removed from ROP environment.)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous spices and sauces (approximately four (4) containers at grill station, as well as two (2) sauce bottles at sushi prep area with faded station labeling. Label working containers via directly affixed labels, station labeling, or placing items in a labeled stored containers. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service bowls at grill area with exposed food contact surfaces. The first bowl in the stack was observed with food debris. CDI - Soiled bowl was removed and voluntarily disposed of. Bowls were inverted so as to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard sheet taped to wall beneath dirty dish window at server station. Remove cardboard sheet and replace with non absorbent sheeting, should sheet be needed.

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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. PIC elaborated that she was unable to open previously sent email from inspector who sent email with written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events in English, Spanish, and Chinese. REPEAT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wearing gloves rinse gloved hands at handwashing sink, remove them, and begin donning a new pair. CDI - EHS intercepted with food employee, properly coached them as to effective hand washing, including removal of gloves, usage of soap and warm water, and avoiding repeat contamination of hands via barrier, before donning gloves for food service. EHS observed corrective hand wash by employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) tray of raw shell eggs from a recent delivery stored above ready to eat sauces in the prep area RIC. CDI - Storage of RIC was altered such that eggs were properly separated from RTE foods. EHS provided reach in storage and WIC storage order charts to the establishment. REPEAT. No escalation in point deduction due to considerable improvement from previous inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder on menu without disclosure or descriptive language for Sushi Entrees and Japanese Lunch Specials sections of menu. These items either say Fresh or have no description for raw foods served as RTE. VR no later than 12/09/2022 to ensure all parts of Consumer Advisory are available for customers. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed three (3) packages of frozen tuna meat thawing in ROP packaging in sushi display 1 underside without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish with sushi chef and PIC. Thawing tuna packages was placed within a metal bin and cut so as to remove deoxygenated environment.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous spices and sauces (approximately ten (10)) at grill station, as well as five (5) sauce bottles at sushi prep area without effective labeling. Label working containers via directly affixed labels, station labeling, or placing items in a labeled storage bin.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap strip properly located within kitchen prep area (not adjacent to or above an exposed food or clean equipment) with numerous (approximately seven (7)) dead flies within the trap strip. Remove trap accordingly and replace with clean trap when observed with multiple dead insects. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (deveining shrimp, storing food items) without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) wiping cloths in kitchen prep area stored directly on prep tables. Prepared sanitizer bucket, already holding multiple wiping cloths held in sanitizer, was observed as being under concentrated (less than 50 ppm). CDI - sanitizer bucket was remade and measured to have an effective concentration. In use wiping cloths were placed back into properly concentrated sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two (2) sanitizer buckets, one at the server area, one in the kitchen prep area, with wiping cloths inside stored directly on floor near handsinks. CDI - Buckets were elevated to prevent potential contamination. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently sanitized metal bins stacked while wet. CDI - Bins were separated out and allowed to air dry effectively.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors at the start of the inspection. CDI - Doors were closed prior to entering the establishment.

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 Observed no written procedure for vomiting and diarrheal events. CDI - EHS sent 2017 example written plan via email. Review and have available for all future inspections. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork stored over RTE foods on WI shelf. Observed raw chicken stored in direct contact with RTE chicken in flip top at cook line. CDI - PIC reversed storage order to restore separation of raw and RTE foods. -1.5-REPEAT

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 cooked egg rolls, cooked ribs and other TCS foods in prep unit at the far end of cook line nearest sushi station cold holding all TCS foods above 41F. VR no later than 09/01/2022 to ensure all TCS food cold holding at or below 41F. Today, all TCS foods were voluntarily discarded from unit and unit taken out of service. -3- REPEAT

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 no written procedure nor time stamp on cooked noodles, cut cabbage and other TCS foods held at room temperature using TPHC. VR no later than 09/08/2022 to ensure TPHC form filled out completely and available for all future inspections. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder on menu without disclosure or descriptive language for Sushi Entrees and Japanese Lunch Specials sections of menu. These items either say Fresh or have no description for raw foods served as RTE. VR no later than 09/08/2022 to ensure all parts of Consumer Advisory are available for customers. -.5-

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 cooked General Tso's chicken cooling at room temperature at 89F at beginning of inspection. CDI - Items were declared cooling at 12:30 per PIC. Foods at or below 70F within 15 mins in walk in cooler. EHS reminded PIC to educated food employees about proper cooling methods once TCS foods are below 135F. -.5-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead rodent inside trap with an odor. CDI - Trap discarded. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloth inside stored directly on floor near handsink. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed butcher's knife stored between side of prep unit and soiled wall. -0-

3-304.13 Use clean linens in direct contact with food for service only if linens are changed each time. Observed linen stored in direct contact with cut cabbage in WI cooler. Use clean linens as specified in NC Food Code. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy buildup at corners of interior of dish machine. Per PIC, cleaning takes place each night. EHS advised PIC to pay closer attention to corners of machine where buildup is occurring. -.5-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. Plug has a plastic bag inside. Replace drain plug. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scoops and labels stored inside of hand sink on cook line. CDI - Items removed. - REPEAT - 2 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pooled eggs stored above ready to eat rice noodles and mayonnaise in reach in cooler. CDI - Storage rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food items stacked together in reach in cooler without barriers in between containers. EHS recommends use of lids or plastic wrap to protect food items. CDI - Items unstacked. - 0 -

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 chicken, spring rolls, egg rolls, fried chicken, pork belly, and various other TCS food items inside of prep top 3 reading 50-55F. Ambient temp 55F. Observed spicy tuna, sliced fish, and cream cheese holding in sushi cooler at 44F. Ambient temp reading 45F. CDI - All items were in units less than 4 hours. Items were moved to the walk in cooler and freezer to rapidly cool. - REPEAT - 3 -

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 main units reading above cold holding temperature requirements. Facility cannot operate for longer than the required VR without these units. Prep Unit 3 reading 55F. RIC at sushi station reading 45F. PIC was instructed not to use units until their are repaired. A VR will occur no later than 3/19/2022 to ensure units have been repaired. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. - 0 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour scoop stored with scoop handle inside of flour. CDI - Scoop removed. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored above prep unit. CDI - Drink moved to lower shelf, away from potential contamination. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rice scoop stored inside of hand sink. CDI - Scoop removed. Maintain access to hand sink at all times. - 1 -

3-304.15 (A) Gloves, Use Limitation - P Observed food employee don gloves without first washing hands. CDI - Hands washed, gloves changed. Discussion with PIC on when hand washing and glove usage are required. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut Napa cabbage and rice noodles being held at room temperature on cart in kitchen area. Observed sushi rice held at room temperature with no TPHC procedures. CDI - Items placed on TPHC. Form filled out with PIC and emailed. - 1.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened tofu, cooked chicken wings, and cooked pork in walk in freezer without dates marked. CDI - PIC knew when items were prepped, dates were marked. - 1.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in kitchen. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli and avocados being used for service without being washed first. CDI - Discussion with PIC about requirement to wash vegetables before use. - 0 -