OMAKASE BY PRIMEFISH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed middle lowboy unit at FOH holding above 41F. EHS observed that the ambient temperature of the unit was at 51F. PIC voluntarily discarded all TCS products in the unit that were holding above 41F. see temperature chart. -1.5- 3 DAY VR REQUIRED. See comment section. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed miso paste in WIC with prep date of 05/15 and rendered beef tallow in with a prep date of 10/09. CDI- PIC voluntarily discarded of the items. -1.5- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed wiping cloth stored in bleach sanitizer above 200ppm. CDI- Employee corrected concentration to 150ppm. -0-

4-501.11 Maintain equipment in good repair. Observed shelf used for clean dish storage beginning to rust. Repair/replace. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle and adjust bleach in wiping cloth bucket, then proceed to put on gloves to handle food. CDI: Employee removed gloves and washed hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse rice container then place as clean without sanitizing. CDI: Rice container was 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 .

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 tuna thawing in walk in cooler with ROP packaging still intact.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine. CDI: More bleach was added.

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 ceiling vent in kitchen area with dust build up. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm chlorine after running multiple cycles. CDI: Line was primed, new concentration is 50ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup sitting on counter at 113F. CDI: Item was reheated above 165F. 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 .

3-501.13 (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 raw fish thawing inside of walk in cooler with ROP packaging still intact.

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 minor food debris on chefs cart. Clean as needed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drink being stored on shelving with spices beside cook line. CDI: Drink was relocated.

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 two (2) recently purchased pesticides (one liquid termiticide for drain, and one spray canister for flying insects) in front area chemical storage. Per conversation with PIC, these pest controls were purchased from typical food supplier (US Foods/Monogram) While the termiticide liquid was labeled as approved for commercial use, flying insect spray was labeled as not being approved for commercial food service (‘Residential/Non-residential housing use only.’ CDI - PIC removed non-approved pesticide from premises. Facility shall utilize only pesticides labeled as being approved for use in commercial kitchens and restaurants and/or contract an approved pest control service. REPEAT. Note: No escalation in point deduction due to noted improvements; pesticides were purchased from an approved vendor in an attempt to comply with previous citation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use sanitizer buckets at sushi prep area testing at approximately 10 ppm chlorine. Other sanitizer supplies (3 compartment sink, kitchen wiping cloth bucket) were properly concentrated. CDI - PIC remade and refilled sanitizer bucket to proper concentration (approximate 50 to 100 ppm). 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 two (2) stacks of single service articles (to go lids) at dry storage area with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling container of water for ice bath using water from kitchen handsink. CDI - EHS corrected PIC via instruction.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed shallots stored above dispensing containers of rice vinegar and vinegar at dry storage rack. No other storage order violations were observed at time of inspection. CDI - PIC rotated shallots to bottom rack of storage to prevent potential contamination. EHS provided storage order guides for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) container and spray wand of household pesticide at chemical storage rack. Per conversation with PIC, pest control is handled by employees utilizing these pesticides. No pest entry or contamination was observed at time of inspection. CDI - EHS removed pesticide to outdoor waste disposal. Facility shall utilize only pesticides labeled as being approved for use in commercial kitchens and restaurants and/or contract an approved pest control service.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe digital thermometer for use at time of inspection. Per conversation with PIC, facility thin probe digital thermometer was recently damaged and no replacement has been made available; facility has utilized analog thermometers in the interim. A verification will occur no later than 10/09/2023.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use sanitizer buckets at sushi prep area testing at 0ppm. CDI - PIC remade and refilled sanitizer bucket to proper concentration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Sealed portion of raw beef stored directly on top of ginger. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer solution measured 0 ppm at 3-compartment sink. Chlorine sanitizer shall be 50-200 ppm. CDI - PIC added chlorine until the solution measured 100 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 No time label present on sushi rice that uses TPHC. CDI - PIC placed time label on container.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle raw fish then proceed to handle RTE ginger with same gloves without washing hands. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use same gloves to handle raw fish then proceed to handle RTE ginger. CDI, employee removed gloves and washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets testing below 50ppm. CDI, sanitizer buckets refilled to required concentration.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed portable butane gas stove intended for outdoor use only in facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed handsink next to 3 compartment sink lacking paper towels at beginning of inspection. - CDI - PIC replaced paper towels at handsink.

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 eggs stored on top of vegetables in lowboy cooler. - CDI - PIC corrected storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of glass cleaner lacking a label. - CDI - PIC labeled glass cleaner.

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 multiple containers of spices lacking labels. - CDI - PIC labeled spices.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Sautéed snapper coming out of oil ready for service at less than 41.0 F. CDI-returned snapper to cooking process and reached 155.0 F before service.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Frozen salmon for sushi not date marked in freezer. Fish for sushi that is to be served raw or undercooked must be date marked even in frozen state. CDI- education. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 used for sushi rice. Rice was labeled for 4 hours but PIC could not produce written procedures. Verification within 10 days. TPHC procedure template may be found at: http://meck.co/FoodSafety

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. Employee food found intermingled with retail food in WIC.