KABUTO JAPANESE STEAK HOUSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of cooked noodles in single door upright refrigerator holding between 60-65F. Per employee, noodles were cooked the previous day. CDI - PIC voluntarily discarded the noodles at time of inspection. Observed assorted raw meats in hibachi prep refrigerator above 41F. Unit ambient temperature was measured at 45F. CDI - Items were moved to WIC to rapidly cool. - 3 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid at dish area and a spray bottle of pink liquid at the sushi area with no labeling. CDI - PIC was unsure of contents. Bottles were emptied and placed in dish area for cleaning.

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 noodles cooked previous day in bus tub above 41F. CDI- PIC voluntarily discarded noodles. EHS spoke with PIC about need to cool items in shallow pans prior to placing in covered, deep pans. - 0.5 - 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 .

4-501.11 Maintain equipment in good repair. Observed hibachi prep refrigerator holding an ambient temperature of 45F. Discontinue use of unit for TCS foods until unit can maintain 41F or below. Follow-up will be conducted in 10 days to verify repair of unit or continued use for nonTCS foods only. - 1 - REPEAT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open drink can on wire shell above open bag of dumplings. Store drinks in designated location away from food to avoid possible contamination. CDI - PIC discarded drink can at time of inspection. - 0.5 -

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 raw shell eggs stored on top wire shelf above raw shrimp, scallops, salmon. No visible contamination was observed. CDI - PIC moved eggs to bottom shelf with raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 deep, metal pans of white rice in WIC holding between 49-54F. Per label rice was cooked the previous day. CDI - PIC voluntarily discarded the 4 pans of rice at time of inspection. Observed noodles and liquid eggs in grill flip top at 50F and 54F respectively. Unit had an ambient temperature of 55F. CDI - TCS items were voluntarily discarded. - 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 .

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 rice cooked previous day in large, covered metal pans not at 41F or below. Condensation was observed on under side of lids. CDI- PIC voluntarily discarded rice. EHS spoke with PIC about need to cool items in shallow pans prior to placing in covered, deep pans. 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 .

4-501.11 Maintain equipment in good repair. Observed flip top prep unit holding an ambient temperature of 55F. Discontinue use of unit for TCS foods until unit can maintain 41F or below. Follow-up will be conducted in 10 days to verify repair of unit or continued use for nonTCS foods only. - 0.5 -

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 missing/damaged flooring at threshold of walk in cooler. Repair to provide for easily cleanable surface.

6-301.14 Post a handwash sign at each handsink. No handwashing signs were observed at sinks. CDI - EHS supplied handwashing signs (English/Spanish) to PIC at time of visit. - 1 -

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shields missing on light in hood above fryer. Per PIC, cover was on order. CDI - Covers arrived in shipment during inspection and were installed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink. Sink must be limited to handwashing only. CDI - PIC cleaned sink. - 1 -

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 ROP tuna and salmon in reach in cooler at sushi station thawing under refrigeration without being removed from packaging. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing station. CDI - PIC filled dispenser at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad lettuce and dressings in salad reach in above 41F. EHS observed door was ajar before temperature check. CDI - Both doors were securely closed. TCS items were at 41F or below and the ambient temperature of the unit was 36F by end of inspection. - 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 .

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 squeeze bottles without labels. Label all foods outside their original packaging.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on wire shelf in cook’s line area. CDI - PIC moved item to employee storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwashing sink at arrival. CDI - Employee restocked towels. - 1 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid with no labeling. Employee stated it was chlorine sanitizer. CDI - Employee labeled bottle. - 1 -

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed plates in hibachi storage area stored with food contact surfaces exposed. CDI - Employee inverted top plate to cover lower stack. - 0.5 -

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 old date stickers on multiple pans in clean storage area. Residue had not transferred to food contact surfaces. Remove old labels and residue when washing.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles Observed employee drinks stored on top of ice machine. Designate an areas for the storage of employee drinks away from food, equipment, and utensils. -0 points-.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. CDI - Handwashing signage was provided. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tubs of cut raw vegetables stored next to handwashing sink without splash guard. Protect food from potential sources of contamination. -1 point-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cracked and broken plastic bus tub used for raw broccoli on prep table. -0.5 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut raw onion stored in direct contact with metal shelf in walk in cooler. CDI- PIC voluntarily discarded onion.

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 sushi rice prepared yesterday morning with no date label. CDI- PIC labeled with date. REPEAT -improvement noted- 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 Observed lettuce cooling in large white barrel, EHS was unable to reach the bottom portion of the barrel. CDI- PIC separated lettuce into smaller containers to promote cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels. Label all secondary containers.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed noodles and RTE chicken in flip top stored in direct contact with undrained ice. CDI- PIC voluntarily discarded.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility without hot water due to electrical board failure in water heater. PIC stated parts will most likely be received and repaired 5/23/24 by end of day. If facility cannot repair hot water by end of day, facility must voluntarily close. EHS will return for follow up visit on 5/24/24.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered trash can, provide covered trash can. REPEAT Half points for improvement due to customer female restroom trash cans being covered this inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed untreated wood on walls and baseboards in sushi/bar area. 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 cleaning needed behind equipment in kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon and tuna stored over imitation crab in sushi counter low reach in unit. Observed raw shell eggs stored over buckets of sauce in WIC. REPEAT. CDI - PIC rearranged food storage. 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 knives with food residue stored on magnetic knife holder. Observed knives stored in scabbards on rolling carts with food debris buildup inside scabbards. CDI - PIC removed all items to be re 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed rice in WIC with no date mark. Observed gyoza and egg rolls in low reach in unit with no date mark. CDI - employee added date marks. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed gaps in loose wall panel on storage shed behind facility. Secure wall panel to shed frame and seal panel seams.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed loose plastic wrap on oven hood bulb. Remove loose plastic.

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 bucket of sanitizer stored on floor by sushi counter. CDI - employee emptied sanitizer.

4-501.11 Maintain equipment in good repair. Observed non-functional bulbs in oven hood.

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 old date stickers on multiple pans holding food. Remove old labels and residue when washing equipment.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacles observed in female restroom. REPEAT.

6-303.11 Provide required lighting intensity. Light intensity in WIC measured at 4 foot candles. Provide at least 10 foot candles in WIC. CDI - PIC replaced lightbulb and light intensity was measured at 13 foot candles.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at hand sinks in restrooms. CDI - Handwashing signage was provided to PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat mustard sauce in walk in cooler. CDI - PIC corrected storage order. Points not escalated due to improvement from prior inspection. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ROP tuna in reach in cooler at sushi station thawing under refrigeration without being removed from packaging. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of rice stored on floor in dry storage area. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed cracked and broken storage bins for sugar and tempura flour. Replace storage bins to prevent physical contamination. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster stored over cooked pasta in the walk in cooler. CDI: items rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over ready-to-eat foods in the sushi prep reach in. CDI: items rearranged. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food residue. CDI: dishes stored at the dish pit to be rewashed. -1.5- 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 .

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 dead light bulbs on the hood. Per PIC, a maintenance call has already been put in place and will come fix it on Thursday. -0-

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 the shelf at the back storage room. Per PIC, there was no designated area and are put on the shelf for use. CDI: dented cans removed and placed on bottom shelf for credit and PIC is informed on dented cans. -1-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in doors of flip top unit across the flat grill in the kitchen. REPEAT VIOLATION -0.5-

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 beef stored over carrots and red cabbage in the walk in cooler. CDI: items rearranged 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready-to-eat sauces in the walk in cooler. CDI: items rearranged. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine dispensing chlorine sanitizer at 10ppm. CDI: PIC was able to get auto-chlor to come take a look at it and is now dispensing at 50ppm-100ppm. -1.5-

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 no time marked for sushi rice. Per PIC, sushi rice was just put out about 30 mins ago. CDI: correct time was marked. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed gasket at the salad tall reach in torn. Per PIC, specific gasket that is needed for the unit is on back order. -0-

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain at the dish pit backing up after a cycle of running the dish machine. CDI: PIC repaired drain, mopped, and sanitized the area during inspection. -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. Observed black buildup along the walls in the dish pit. Recommend to clean as often as needed. 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 missing light bulbs in the hood system. -0-

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 no time stamped of sushi rice. Per PIC, sushi rice was put out about an hour prior to inspection. CDI: time stamped and PIC educated. -1.5-

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 rice in the walk in cooler tightly sealed. CDI: pan of rice vented. REPEAT VIOLATION -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in the prep unit across the grill station in the kitchen uncovered. CDI: All items were covered during inspection. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine dispensing chlorine sanitizer at 10ppm. Per PIC, dish machine has not been used since opening at 11AM. During inspection, dish machine ran 3 cycles and was still dispensing 10ppm. CDI: Current sanitizer bottle was switched to a new one and dish machine was finally dispensing a concentration of 50ppm during inspection. -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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed a full pan of grilled chicken just placed in the walk in cooler tightly covered. CDI: Pan was vented and placed in the walk in freezer. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed heavily damped in use wiping cloths stored behind hand sink faucet. CDI: wiping cloth was removed. -0-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in the employee restroom. CDI: toilet paper supplied during inspection. -0.5-