POKE EXPRESS

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 tuna being thawed in unopened package. Tuna removed from packaging.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handles of rice scoops in rice. Scoops removed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal and plastic pans wet stacked. CDI: pans were unstacked to allow for air drying. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large bowl being stored in hand sink in kitchen area. CDI: Bowl removed. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored above crab sticks in walk in freezer. Raw beef was removed from hermetically sealed packaging. CDI: All storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 kimchi bucket that was opened on two days prior without a date mark. Observed coconut cream ginger sauce without a date mark that was made Thursday. CDI: PIC date marked items according to prep and open date. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed multiple cans of household use only RAID products and residential fly tape in kitchen for pest control. EHS discussed proper pest control approaches with commercial use products and pest control companies. CDI: PIC removed fly tape and stated that the raid will be taken out of the restaurant.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly tape in facility with multiple dead flies. CDI: PIC removed fly tape and discarded. EHS discussed proper pest control methods with PIC. Facility does not currently have a pest control company.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still in place and unwashed. EHS educated PIC on proper washing of avocados and sticker removal.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked. CDI: pans were unstacked to allow for air drying. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in WIF and WIC stored over food products for facility. Observed dumbbell weights stored on table next to rice cookers in kitchen. CDI: PIC removed personal food items and EHS discussed proper storage of employee food and items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife being stored in hand sink in kitchen area. CDI: Knife was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above crab sticks in walk in freezer. Salmon was removed from hermetically sealed packaging. Observed raw shrimp being stored over onions in walk in cooler. CDI: All storage order was rearranged. 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 multiple items in prep top/unit above 41F. Ambient air of unit was 41.2F. PIC put items in walk in cooler to cool. PIC stated they will call repair tech and use temporary TPHC until unit is repaired. VERIFICATION REQUIRED. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies throughout kitchen area.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC turn off faucet with bare hands after washing during inspection. CDI - EHS intervened, PIC rewashed hands. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed uncapped container of shaving cream being stored on prep table in conjunction with customer foods. CDI - PIC removed from prep table. 1 pt.

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 various squeeze bottles in back prep area not baring label indicating its contents. Ensure all working containers are properly labeled identifying their contents. 0 pts.

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 wooden chop sticks being stored on floor in back prep area during inspection. Ensure all single use utensils are stored in a manner that protects them from contamination. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed many employee items being stored on prep tables and in conjunction with customer foods all throughout prep area during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths hanging from side of hand sink splash guards. CDI- PIC removes wiping cloths from sink. (-1)

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 dark residue on inside lid of ice machine. Increased cleaning frequency is advised. (-0.5)

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touch and move trash can then handle food without washing hands. CDI: Employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored above wasabi inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored on shelving above food for facility. CDI: Medications were relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tuna thawing in stagnant water inside prep sink. CDI: Water was turned on.

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 PIC not aware of when to utilize sanitizer instead of soap or how their application would differ. CDI- EHS explained to PIC how chlorine should be used, oversaw set up of sanitize basin for 3 comp sink and a container for use with wiping cloths, and provided written instructions for this set up. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. REPEAT. (-1)

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P PIC states soap is used for all cleaning steps of equipment surfaces. CDI- EHS instructs PIC to use sanitizer, and oversees set up of chlorine to a concentration of 100PPM. (-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 cooked shrimp inside lowboy without date mark. CDI- PIC date marks shrimp with prep date of 10/23. REPEAT. (-1.5)

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 severely dented can inside lowboy beside usable cans. EHS explains to PIC why dented cans are a potential hazard and should not be used. CDI- PIC removes dented can from usable supply, states they will segregate damaged and unusable goods going forward. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with food safety management certification onsite at time on inspection. (-0) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 diced salmon in front reach in prepped this AM without date mark. CDI- PIC labels salmon 4/1/24. (-0) 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed various personal medications and vitamins stored alongside food and at food prep counters. Store personal medications in an area which is segregated from food storage and prep. CDI- PIC removes medications to a separate, designated area. (-0)

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 sauce for employee personal use stored in container of mayonnaise with expiration date in 2022. CDI- PIC labels jar for employee use and separates from the establishment food supply. (-1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ipad on top of sesame oil container at back, center prep table. Repeat. (-.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chopped raw tuna in reach in cooler recorded at 50F, CDI - Cooled down as it was just cut. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on dry storage shelf. Keep in designated areas.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed rewrapped raw salmon stored above dumplings and other ready to eat foods in WIF. Once removed from original, sealed packaging, store raw foods below ready to eat foods in walk-in freezer. Observed raw salmon in metal pan stored above ready to eat foods in walk-in cooler. Raw foods should always be stored below ready-to-eat foods in walk-in cooler. CDI - PIC rearranged food storage.

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 stored on shelf with food for sale in walk-in cooler. Separate and designate area for employee food when stored in walk-in cooler. Recommended labeling pan “Employee Food” and placing employee foods in pan to keep separate from restaurant food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed loosely wrapped raw salmon stored over imitation crab and cooked chicken in WIF. Observed raw shell eggs stored over cucumbers and raw salmon stored over imitation crab in WIC. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots stored over mayo in WIC. Observed unwashed mangos stored over cooking wine and unwashed avocados stored over soy sauce in dry storage areas. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-502.11 Obtain a variance for specialized processes. -Pf. Observed sprouts in facility. PIC stated that he grows the sprouts from seed in the facility, that they are not currently on the menu, and that he mostly eats them himself. CDI - EHS advised PIC to stop seed sprouting, that the sprouts could not be sold to customers, and to remove seed sprouting equipment until approval is received. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf. Observed sprouts in facility. PIC stated that he grows the sprouts from seed in the facility, that they are not currently on the menu, and that he mostly eats them himself. CDI - EHS advised PIC to stop seed sprouting, that the sprouts could not be sold to customers, and to remove seed sprouting equipment until approval is received. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed frozen raw tuna still in vacuum packaging in WIC. Package label states that fish must be removed from package before thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal and plastic containers stacked from yesterday with standing water in between.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 86 F. CDI - PIC added hot water to bring temperature up to 110 F.

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

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on foods such as sliced tomatoes, squid salad, diced chicken, cut mango and opened container of spring mix. Staff advises they only keep items a couple days. Discussed requirement of date marking the item once opened or prepared. CDI - Items dated. ***10-DAY VERIFICATION REQUIRED. -3-

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed one bottle of glass cleaner unlabeled. CDI - Chemical product labeled during inspection. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of seaweed salad stored on walk-in freezer floor. CDI - Items removed to shelving unit. -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 bucket containing sanitizer solution stored on floor under 3-compartment sink. CDI - Bucket removed from floor.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions throughout the facility. Designate an area and keep all restaurant supplies/pans/utensils/etc away from personal areas. -0.5-

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Employee Health Poster is on site but there is no Employee Health Reporting Agreement. Only the owners are currently operating the restaurant. I gave them a copy in English but also gave them the website for the Chinese copy.

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 open employee beverage right next to the where PIC was cutting fish on the prep table. Moved to bottom shelf.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility sells raw salmon that arrives fresh on ice from Blue Ocean supplier. The Blue Ocean invoice says it is “farm raised”. Requested they also obtain a letter from the supplier that the fish is farm raised, pellet fed (aquacultured).

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 masago and raw shells eggs stored above ready to eat foods in the walkin cooler. Moved these items to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in 3rd bay of utensil sink (which was set up for cleaning utensils) at 10ppm Cl. Added bleach and increased to 50ppm Chlorine during the inspection.

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 numerous items in the tops of the prep units that were above 41F. These items were in shallow pans and there are no lids to the prep unit tops. Items held in the deeper metal pans were holding at 41F. They moved all these items to deeper metal pans.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking in the facility. Staff advises they only keep items a couple days. Most items come in frozen and they thaw in the walkin cooler as needed. Discussed need to date the pans with the date the item was opened or prepared. Return visit required.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menus that were out for customer use were missing the asterisk on the raw items. They had new ones printed that are correct and they were brought out to be used instead of the old ones.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of cleaner unlabeled. Labeled during inspection.

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 vacuum packaged fish thawing in walkin cooler without having first been removed from package or having the package cut. Educated staff on how to do this.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer on site. Verification required.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice spatulas in water held at 110F. They have moved the spatulas handle up in the rice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The small crock pot they are using to keep rice spatulas in is not commercial. Discontinue use and remove from facility. All other equipment that is personal shall be labeled as employee use only.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions throughout the facility. Designate an area and keep all restaurant supplies/pans/utensils/etc away from personal areas. In walkin cooler, put all personal items in a bin and label as employee use only.