POKE LAKES

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 one employee drink stored on a shelf above a prep table.

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 a can of RAID insect spray stored inside of the kitchen. CDI - Item was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of salmon stored on the floor of the walk-in cooler.

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 utensils stored in 127 degree water next to the poke rice.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hanging on top of boxes of avocados.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw, frozen salmon stored above edamame and dumplings in the reach-in freezer. Observed cut, raw salmon stored above pineapple in the walk-in cooler. Raw, ready-to-eat products carry a risk of foodborne illness and require a consumer advisory. Other risks include contamination of food with fish allergens. For these purposes, any raw proteins shall be stored below ready-to-eat products that do not require a final cook temperature. CDI - All raw fish products were moved to the bottom shelves. No increase in points due to miscommunication with owner and manager.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of an ice machine flap.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a small light gap underneath the back door that could allow pests to enter.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw salmon stored above ready-to-eat foods in the reach-in-freezer. Observed raw tuns stored above cooked chicken in the walk-in cooler. CDI - Items were moved to the correct order. No increase in points due to items still being frozen and delivered today.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for open packages of dumplings, milk and mozzarella in the reach-in cooler. Observed missing date marks open packages of kimchi, imitation crab and shrimp in the walk-in cooler. CDI - Manager labeled all items for the date they were opened. Points not decreased due to manager preparing items this morning.

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 missing time notebook for TPHC items. Manager stated that the owner took the notebook to the new store in Concord. CDI - Manager wrote out TPHC items on a piece of paper and labeled accordingly.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of medicine on a prep table in the back kitchen. CDI - Item was removed.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a build-up of food debris on the bottom portion of a blender.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above cooked chicken and raw tuna stored above lettuce in the walk-in cooler. CDI - All products were placed in the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rehydrated tapioca pearls on the counter at 70 degrees. CDI - Item was voluntarily discarded and will now be kept in the reach-in cooler.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for dumplings and milk in the reach-in cooler. Observed missing date marks for shrimp, chicken, crab and corn in the bottom of prep coolers. CDI - PIC voluntarily discarded these products.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels in the bottom of a container of raw tuna. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soy sauce stored on the floor of dry storage.

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

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 a container of utensils with 119 water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” chest freezer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no written policy for employee health. EHS reviewed procedures for employee health. CDI: EHS provided copy of EH policy via email and PIC printed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored on the top of shelf in the walk in . CDI - PIC relocated to the bottom shelf. Observed raw fish in the 3-door freezer wrapped in plastic wrap and stored over boxes of edamame. CDI - since the fish was not sealed the PIC relocated the edamame above the raw fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizing bucket at 0 ppm of chlorine. CDI - PIC remade the sanitizer and it now correct at 50 ppm.

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 container with water (small crock pot) being used for keeping utensils in warm water, water was around 95F when checked. CDI- PIC replaced, turned heat up, water above 135F after correction. Observed beverage spoon in the back prep area sitting in water. CDI - PICS removed the water.

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 preparing food without wearing gloves. CDI: Education provided and food employee donned gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored on top of packages of pre-cooked ready to eat chicken breast and over ready to eat corn in walk in cooler. CDI - Storage order was corrected. -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 imitation crab meat and tuna being thawed in ROP packaging. CDI - Packages were opened. -REPEAT- -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 Styrofoam cooler of whole fish on ice stored on floor in walk in cooler. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Pepsi reach-in being used to store raw tuna and observed "household use only" crock pot used for storage of in use rice utensils. Replace with ANSI certified or equivalent equipment. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles at chemical storage able with no identifying label. CDI- bottles labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 200ppm chlorine when checked. CDI- PIC added water to dilute solution, tested and between 50-100ppm chlorine after correction.

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 imitation crab meat and tuna being thawed in ROP packaging, packaging indicates to keep frozen, thaw under refrigeration immediately before use. PIC stated he will adhere to thawing instructions on labels moving forward.

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

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 container with water (small crock pot) being used for keeping utensils in warm water, water was around 122F when checked. CDI- PIC replaced, turned heat up, water above 135F after correction. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers wet stacked on clean dish shelving. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stored in dispensers, stacked over fill line with rims of cups exposed.

4-205.10 Ensure equipment (other than toasters, mixers, microwaves, water heaters and hoods) is ANSI certified or equivalent and used per manufacturer requirements. Observed Pepsi reach-in used as working reach-in for non-packaged food as instructed on label; observed white chest freezer w/ no NSF, EH UL approval used for ice cream; observed crock pot used for storage of in use rice utensils. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from piping at handsink behind service line.

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 (uncovered) employee beverages stored on prep tables among condiments, equipment and food stuff. CDI: all beverages were properly relocated or discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over sauces, unwashed produces stored over ready-to-eat foods, sashimi stored over other ready-to-eat items in the walk-in and in the Pepsi (see violation #47) reach-in. CDI: EHS provided storage order hand outs & educated; all items were rearranged for proper storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed employee scrub long cutting board at 3-comp sink without using the 3-compartment sink correctly or sanitizing the surface. CDI: Long cutting board was taken out of service back to 3-comp for w/r/san. Education was provided and PIC was directed to educational video for more training. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch by removing stickers from new pans/equipment. -Pf. CDI: all new pans were returned to 3-comp for stickers to be removed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer w/ 0ppm chlorine. CDI: Sanitizer solution re-made = 100ppm 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 .

3-501.19 (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. Observed TPHC used for all TCS items held at prep top units without having written procedures available. CDI: EHS provided TPHC template which was completed during visit. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of sauces stored on the floor in the walk-in. CDI: Sauces placed on dunnage racks

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F. Observed utensils for dispensing cooked rice stored in a crock pot (see also #47) at temp of 127F; CDI: pot turned up; rechecked =137F 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 plastic, non-handled containers stored directly in the dry rice and sugar; CDI: containers discarded

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all containers and equipment tightly stacked while wet

4-205.10 Ensure equipment (other than toasters, mixers, microwaves, water heaters and hoods) is ANSI certified or equivalent and used per manufacturer requirements. Observed Pepsi reach-in used as working reach-in for non-packaged food as instructed on label; observed white chest freezer w/ no NSF, EH UL approval used for ice cream; observed crock pot used for storage of in use rice utensils

6-305.11/6-501.110 Use designated area for the orderly storage of employees' clothing and possessions. Observed personal items of employees throughout facility. CDI: items were properly relocated to prevent contamination