ISLAND FIN POKE CO

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizer at 0ppm. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the RIC. Repair torn gasket. (0 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 large amounts of residue on the door handles of the low boy cooler doors as well as the RIC door handles. Also observed the accumulation of food debris int he bottom of the low boy. Increase cleaning frequency. REPEAT*** (1 pt)

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. Observed accumulation of food debris/residue on the floor of the WIC. Also observed walls and floors soiled with food debris/ residue in the prep area. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed the PIC unable to list any of the 6 reportable food borne illnesses or list any of the reportable symptoms other than vomit and diarrhea. (1 pt) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Facility shall have a Certified Food Protection Manager onsite during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement during inspection. -CDI- EHS emailed PIC the Employee Health Policy Agreement. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket with quat sanitizer holding wiping cloths in a concentration just under 150ppm. -CDI- PIC immediately changed out the new solution that was 200ppm. (0 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 the inside of the prep line low boy soiled with food debris and residue. Increase cleaning frequency. Due to severity points not escalated. REPEAT*** (0.5 pts)

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. Observed the floor of the WIC soiled with food debris/residue. Increase cleaning frequency. (0 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the rear kitchen handwash sink at the time of the inspection. CDI - PIC provided napkins as she stated Cintas has to come to refill the paper towel dispensers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed containers of raw salmon and raw tuna stored on the top shelf of the WIC, directly above a container and bags of cut lettuce which is used in dishes that do not contain any raw products. REPEAT. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed plastic insert containers stored as clean on the rack adjacent the 3 compartment sink with sticker residue/intact stickers still on the containers. CDI - PIC placed at 3 compartment sink to be rewashed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed insert containers of spicy tuna and tofu at the cookline opentop refrigerator that were not provided with date marks. CDI - PIC date marked items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of condiments and shakers of spices that were not labeled as to their contents.

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 the interior base of the 2 door RIC to have a buildup of food debris. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in the restroom. Women’s room was out of order at the time of the inspection and facility was down to one, unisex bathroom.

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 a hole in the wall between the mop sink and the dry storage rack adjacent the back door to the establishment. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna stored above RTE chicken, Jamaican dressing, and onions + jalapenos container. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups displayed at front register without a protective barrier for the lip surface of the cups. PIC added plastic sleeve to cups. REPEAT.

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 several containers with stickers and sticker residue on the outside of the containers that were stored as clean. PIC set aside containers to be rewashed.

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 a hole in the wall between mop sink and dry storage rack by the backdoor. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pickled ginger debris in handwash sink by makeline. CDI-PIC removed ginger.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean that’s used for cucumbers with remaining food residue in the crevices of slicer. CDI-PIC set slicer at the 3 comp sink to be rewashed. Repeat. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed opened container of commercially made kimchi held for 7-8 days per PIC. CDI-PIC discarded kimchi. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened, commercially made container of kimchi without date label and opened 7-8 days ago per PIC and cut spring mix held over from the previous night without a date label. CDI-PIC voluntarily discarded kimchi and added date label to spring mix. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50 ppm sanitizer underneath front counter. PIC refilled container.

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 unopened box of lids stored on the ground by the back handwash sink. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use plastic cups by front register in cup rack without a protective barrier around the lip-surfaces.

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 small whole in wall between mop sink and dry storage by the back door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on two scoops. CDI - PIC moved scoops to 3-comp sink to be washed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu in low reach in at 59 F. CDI - PIC voluntarily discarded food. 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 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 unlabeled bottle of salt and oil at front counter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spicy tuna in open top prep table at 48 F. Tuna was prepped two hours prior. CDI - PIC moved tuna to shallow metal pan in WIC to rapidly cool. 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 .

4-903.11(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 box of single-service cups on the ground outside WIC.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection certified manager arrived at end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry on hands and arms.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens stored on the counter at 64F. Per PIC, mixed greens are usually not placed there and instead in the prep reach in. CDI: voluntarily discarded. -1.5- 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 .

6-501.12 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. Observed walls in the kitchen and hand sinks with food debris and splatter. Recommend to clean as often as needed. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

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 tuna stored over pineapple in the walk in cooler. CDI: items rearranged. -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 a couple dishes stored as clean with oily residue. CDI: dishes placed in the 3 comp sink to be w/r/s. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0ppm quat sanitizer. CDI: sanitizer changed out and is now reading 200ppm. REPEAT VIOLATION -0.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no PIC with a CFPM. -1-

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 shrimp ceviche stored above ready to eat foods in the walk in cooler. CDI: items rearranged. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in quat sanitizer at 50ppm. CDI: sanitizer was changed and is now reading 200ppm. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris. CDI: dishes were put into the 3 comp sink to be rewashed. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked from last night. Ensure all dishes, utensils, and equipment are fully air dried before stacking. -0-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no training materials or proof of training available for Employee Health today. Per PIC The Always Food Safe Program is mandatory for all food employee and it covers Employee Health. PIC was given visual learner version of Employee Health Policy via email on 08/31/2021 but has not covered the information with staff since the food handler training program completion. Ensure all food employees review the visual learner information. VR no later than 09/25/2021 to ensure all food employee have completed training and there is proof of training. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spatula stored in basin of handsink for front counter at beginning of inspection. CDI - PIC removed this item and EHS advised PIC to only use this handsink for handwashing. -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 spring mix cooling with lid in place cooling in prep unit at front counter since 11A at 57F. CDI - PIC stated the facility will start using TPHC for this product. EHS advised PIC to limit the amount of spring mix placed in service to half the contents observed today to ensure adequate cooling of backstock and minimization of food waste. PIC voluntarily discarded and began using TPHC. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food delivery of shake mix and dry rice stored directly on the floor since delivery on previous day. EHS advised PIC to quickly put away products from delivery and to keep all required items at least 6 inches off the floor. CDI - Product picked up off floor and put away. -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean blender stored directly on floor in office. EHS covered the required storage of 6 inches above the floor for these items. -0-

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed utensils placed in basin of directly plumbed prep sink. Per permit conditions, this prep sink shall only be used to drain liquids off products from the drain board into the basin. No storage shall occur in the basin to prevent cross-contamination. CDI - PIC removed items from sink and will remind all staff not to use the basin of this prep sink for storage. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin accessible to dining room and back entrance blocked by piled up cardboard boxes. PIC stated franchise holder is considering not having a bin in the dining room for personalization of business model. EHS advised PIC that where waste is generated there shall be a trash bin. -0-