ICHIBAN BUFFET SUSHI & HIBACHI

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. Raw salmon observed on shelf above buckets of sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 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 Dish machine measured 0 ppm chlorine on test strip. Dish machine must sanitize properly with 50-200 ppm chlorine solution. VR - Verification required within 3 days that dish machine is repaired. Establishment must use single-service plates and cups until dish machine is repaired. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat residue present in meat grinder components and it was stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - PIC moved grinder to 3-compartment sink to wash again. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Lo mein measured 47-50F at beginning of inspection. Lo mein was checked again an hour later and it still measured 47-50F. CDI - PIC educated on cooling methods and she moved the lo mein to shallower pans and placed ice in with the noodles to cool. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cantaloupe measured 43F in upright cooler. Steak in sandwich cooler measured 56F at wok area. Mussels in walk-in cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC removed lids/plastic wrap and placed items in walk-in cooler to cool. 0 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 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 Lo mein measured 47-50F at beginning of inspection. PIC stated it was cooled in cold water 1 hour previously. Lo mein was checked again 1 hour later and it still measured 47-50F. CDI - PIC moved lo mein to shallow containers and placed ice in the containers. 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. 2 live roaches observed on top of dish machine, 1 live roach observed on floor and 1 dead roach observed on prep table. Maintain premises free of pests.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop handle observed laying in crab salad. Handles of utensils must not contact the food. REPEAT

4-501.11 Maintain equipment in good repair. Sushi display cooler sliding doors are held together with tape. Some shelves inside refrigeration units are chipping paint/rusting. Repair listed equipment. 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. Clean shelves in walk-in cooler. Clean shelves in dry storage area. Clean these areas more frequently. REPEAT

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 touching cooked fried chicken and placing into a container. CDI - PIC discarded the chicken and had a conversation with the food handler on the proper way to handle ready to eat food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 bowl being used as a scoop in food items in the reach in cooler next to the cookline. Provide a scoop with a handle to prevent touching the food with your hands. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal, plastic containers and cups wet stacked. Allow to air dry. 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 single service containers under prep table with the food contact surface facing upward. CDI - PIC inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed ice starting to build up on the meat walk in cooler condenser. Remove the ice.

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 dry storage and walk in cooler shelving with build up of food debris. Observed shelving throughout with debris and residue. Special focus should be on shelving with clean equipment and dishes stacked. REPEAT

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 floors in storage areas accumulating food debris. Clean 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 low grout lines near cook line, and cracked floor tiles near back door. Repair. Observed caulking at all food prep sinks deteriorating. Recaulked and seal. Observed wall at the vegetable food prep paint peeling. Repaint. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed damaged oven behind the restaurant. Remove to prevent attracting or harboring pests.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some containers of food not in cooling phase not covered in WIC. Observed container of fried won tons on dry shelf with no lids. CDI PIC had items covered. Keep all food covered if not in cooling phase.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli stored in a container stored on top of containers in prep top, holding above 41F. CDI PIC discarded. Cooked broccoli should be kept in one of the sunk in containers in the prep top, not stored on top. Observed cut tomatoes holding above 41F that PIC stated was held out for use for extended period of time. Item placed back in unit to re cool with top off. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed crab salad and seafood salad with spoons in container, with handle touching. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers wet stacked.

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 single use top with debris/residue. CDI PIC voluntarily discarded. EHS discussed protecting single use containers from contamination.

4-501.11 Maintain equipment in good repair. Vegetable WIC has leak from ceiling. Repair.

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 dry storage and walk in cooler shelving with build up of food debris. Observed shelving throughout with debris and residue. Special focus should be on shelving with clean equipment and dishes stacked.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter back door and starting handling food and utensils, without washing hands. CDI: Food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 comp sink without paper towels. CDI: PIC placed paper towels at sink. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubbers being stored in hand sink at hibachi station. CDI: Items were removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed containers of pizza sauce and pepperoni coming into contact with cheese. CDI: Containers were removed from cheese. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee rinsing gloves in hand sink after handling soiled dishes. CDI: Employee removed gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to a maximum temperature of 160F. CDI: Chicken was placed back in oven and cooked to over 165F.

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. Observed fried chicken at 79F with 20 mins left in 2 hour cooling window according to PIC. CDI: Portions were split, chicken cooled to below 70F before end of 2 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed items on hibachi line such as shrimp, beef, chicken, cut cabbage, crab and canned corn with start time of 10:40-10:45am at 2:55pm. CDI: Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Bottle was labeled.

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 fried chicken at 79F with 20 mins left in cooling window. Item was piled thick on sheet pan. Observed noodles cooling at a rate of 0F/min inside bus tub. CDI: Ice was added to noodles, fried chicken was put in smaller portions. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of broccoli and bucket of noodles being stored on the floor inside the veggie walk in cooler. CDI: Items were removed from floor.

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 spoon with handle down inside container of crab salad.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 compartment sink without paper towels. CDI: PIC placed paper towels at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and utensils with food debris while being stored as clean. CDI: Items were placed 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine in back of kitchen with pink and dark build up. Clean as needed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken tacos reheated to 108-157F. CDI: Employee reheated items to above 165F.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication being stored on shelving above clean utensils. CDI: Medication was relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp under running water at 81F. CDI: PIC placed shrimp in walk in cooler.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach in dry storage area and one near dish machine. Remove items.

3-302.15 Wash fruits and vegetables prior to use. Observed employee using an avocado with a sticker still attached. Observed food employee grab a bunch of broccoli from box and place in bus tub without washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked.

4-502.11(A) Maintain utensils in good repair. Observed containers storing bulk items with broken lid. Replace.

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 build up of food debris at cook line. Clean 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 low grout lines throughout kitchen area.

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 drink above food items inside vegetable walk in cooler.

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 employee handling broccoli with bare hands. CDI: Broccoli was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed dented can of bamboo open for use in bottom of prep unit. CDI: Item was voluntarily discarded.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over crab salad. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed brown sauce at 97F with 30 mins left in 2 hour cooling window. CDI: Item was divided in smaller portions and placed in walk in freezer. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brown sauce with cooked onions sitting on chefs cart next to grill at 90F. CDI: Item was voluntarily discarded. 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 .

3-501.19(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 sushi rice and sushi rolls being held on TPHC, start and discard time was not recorded in notebook as it states on procedures. CDI: Start/discard time was recorded.

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 at hibachi station with facility food. CDI: Medications were relocated to office.

REPEAT 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 brown sauce cooling in a 5 gallon bucket covered with a lid. Observed cut watermelon cooling at a rate of 0.01F/min in container covered with Saran Wrap. CDI: Sauce was split into smaller portions and placed in walk in freezer. Saran Wrap was removed from container of watermelon. 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 .

3-501.13 (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 crab thawing in walk in cooler with ROP packaging still intact.

REPEAT 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service containers being stored inside employee restroom. CDI: Containers were removed from restroom.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch their face then proceed to handle single service items and prepare food. CDI: Food employee washed hands.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored inside hand sink at hibachi station. CDI: Item was 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 seafood above cooked chicken wings inside walk in cooler. Observed raw pork above plantains inside walk in freezer, items had been removed from hermetically sealed package. CDI: Storage order was rearranged for both items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside large ice machine at hibachi station. Observed minor black build up inside large ice machine near dry storage. Clean as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container with worn off label. CDI: item was labeled.

REPEAT 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 cut cabbage in a thick portion inside bus tub cooling at a rate of 0F/min. CDI: PIC split bus tub of chicken into 2 smaller portions. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed craw fish and clams thawing in a bus tub at room temperature. CDI: Items were placed in walk in cooler.

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 small bowl sitting in container of fried chicken. CDI: Item was removed. 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 plastic containers and metal bowls inside large containers of rice, msg, etc.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers wet stacked.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed straws and single service containers being stored inside employee restroom. Ensure items are removed from employee restroom.

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 dry storage and walk in cooler shelving with build up of food debris.

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 floor inside walk in freezer in need of cleaning. Points remain the same due to improvement. REPEAT 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 low grout lines near cook line, and cracked floor tiles near back door. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic squeeze bottle stored inside of hand washing sink behind sushi station. CDI - Squeeze bottle removed by PIC. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed employee restroom with out soap. CDI - PIC replenished area with soap. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw beef stored over container of ready-to-eat crab salad inside of the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food in server station cabinet and dry goods storage area. CDI - Foods covered.

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 several foods on buffet line with start times of 10:40-10:44 am when time was actually 10:35 am. CDI - PIC confirmed actual times and correctly time stamped items. -0-

REPEAT: 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 chicken wings cooling covered in large container inside of the walk-in cooler. Product prepared an hour prior to inspection, per PIC. CDI - Food uncovered.***No escalation of points due to improvements made from previous inspection. -0.5-

REPEAT:6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open. CDI - PIC closed door. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead pests on dry storage shelving units. CDI - PIC removed pest from facility. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee grab a large portion of unwashed broccoli from its original cardboard box and transition into preparing it for an order. CDI - Employee educated and all broccoli relocated to prep sink to be washed -0.5-

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 two butchers knives stored in between prep unit and prep tables. CDI - Utensils relocated to dish pit to be W/R/S. -1-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stainless steel bowls, metal pans, plastic containers and cups wet nesting at utensil shelving unit near dish pit area. CDI - Utensils separated to allow items to air dry. -1-

REPEAT: 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 flooring inside walk-in freezer and at cook line in need of cleaning. -0.5-

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 personal foods stored with and above retail foods inside of 2-door reach-in unit. CDI - PIC removed personal food. -0-

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 employee use bare hands to sift through cooked lo mein. CDI - Employee educated and food voluntarily discarded. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of small metal pans containing chopped vegetables stored on top of and coming into contact with foods stored inside of prep top. CDI - Food on top discarded and vegetables removed to reach-in unit below. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of flour at dry storage area. CDI - PIC covered flour with lid. -0-

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. Observed boiled eggs without date marking requirement inside reach-in unit. PIC stated that eggs were prepared yesterday. CDI - PIC date marked product. No points deducted due to significant improvement since previous inspection. -0- 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.

3-501.15 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 TCS foods cooling covered inside reach-in units and inside walk-in cooler in shallow ice bath. Refer to temperature chart for details. Items were prepared an hour prior to inspection. CDI - Foods from reach-in units uncovered and relocated to walk-in cooler, ice bath remade. Products began to decrease towards < 41 F after 20 minutes. -0.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door left open. CDI - PIC closed door. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest on floor outside of meat walk-in cooler. CDI - PIC removed pest from facility. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooked lo mein stored on floor under hot holding steam table. CDI - Lo mein voluntarily discarded as food employee handled it with bare hands. -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 food debris on multiple knives and stainless steel whisk stored on magnetic wall mounts that also contained accumulation of food debris. CDI - Utensils relocated to dish pit to be W/R/S, magnetic wall mounts thoroughly W/R/S during inspection. -0.5-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stainless steel bowls, metal pans and plastic containers wet nesting at utensil shelving unit near dish pit area. CDI - Utensils separated to allow items to air dry. -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 food debris on prep top lid handles and between refrigeration units. Also observed food debris on non-food contact surfaces of food processor/chopper used for peppers. -0-

REPEAT: 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 flooring inside walk-in freezer in need of cleaning. ***No points deducted due to significant improvement since previous inspection. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Handsink in employee restroom blocked by supplies and equipment. CDI: PIC cleared path to handsink in employee restroom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine with a chlorine concentration of 0ppm. CDI: PIC changed out empty container of sanitizer and primed machine until 100 ppm was achieved for chlorine concentration. 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 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 knives (stored as clean on magnet wall storage strip) with food debris present. Observed table mounted can opener soiled with moderate build up. REPEAT CDI: PIC took items to dish area for W/R/S 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. 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 , 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 garlic in oil being held at cook line at ambient temperature. PIC stated item had been out for two hours. CDI: PIC moved garlic in oil mixture to WIC to quickly cool and facility will hold it in cold holding equipment in the future. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such as lo mein, crab salad mix and cooked chicken without date marks. PIC stated that items were prepared the night prior. REPEAT CDI: PIC date marked items and EHS discussed date marking issues with PIC. 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 .

3-501.13 (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 thawed raw tuna in sealed ROP in sushi RIC. CDI: PIC cut open packaging and was educated on the protocol of opening the vacuum packaging frozen raw fish when thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect at sushi buffet line. CDI: PIC removed pest from establishment.

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados with stickers present in sushi RIC. EHS educated PIC and employee about removing stickers when washing fruits and vegetables. CDI: Avocados washed and stickers removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans, bus tubs and other utensils wet stacked in dish area. Allow items to air dry before stacking them. REPEAT.

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 floors throughout kitchen, under equipment, inside WIC and WIF in need of cleaning.

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 knives (stored as clean on magnet wall storage strip) with food debris present. CDI: PIC took items to dish area for W/R/S 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . EHS instructed that soiled knives be cleaned. Employee proceeded to rinse knife under running water and return it to magnetic strip. CDI: PIC was instructed to have the soiled utensils go through a proper W/R/S.

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 some items in prep line coolers such as chicken, lo mein, and fried sushi rolls without date marks that were prepared the day prior. PIC stated that they take food from bulk supply in WIC that has date marks. EHS educated PIC on moving the date with the food where ever it is stored for consistency.

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 two bus tubs of lo mein noodles cooling in WIC with lids off. Cooling rate determined to not be sufficient to meet cooling parameters (see temp log). CDI: PIC moved noodles to sheet pans and placed them in WIF to cool quickly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans, bus tubs and other utensils wet stacked in dish area. Allow items to air dry before stacking them.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in coolers near cook line and behind sushi/hibachi area. Observed 3 lightbulbs not functioning under hood at cook line. 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 unsealed wooden cabinets being hibachi and sushi station. Seal exposed wood.