AKAHANA ASIAN BISTRO

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed tomatoes with visible black and white growth on its surface. -CDI- PIC voluntarily discarded the tomatoes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw beef stored above ready-to-eat eel. Observed raw salmon stored above ready-to-eat sauces. Observed raw tuna and salmon stored above ready-to-eat shrimp and crabstick. -CDI- PIC corrected storage order by moving the raw foods below ready-to-eat foods. 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 -Observed dish machine dispensing at 0ppm chlorine sanitizer. -PIC contacted auto-chlor during inspection and stated technician will arrive today. -Until dish machine is properly dispensing chlorine sanitizer, facility must use 3-compartment sink to wash/rinse/sanitize dishes. Facility may not use multi-use utensils for guests until dish machine is repaired. Facility may only use single-service utensils for guests. -3 day verification visit required- -Observed 0ppm quat sanitizer dispensing from 3-compartment sink at start of inspection. -CDI- PIC connected quat sanitizer to other 3-compartment tube dispenser during inspection and EHS observed quat sanitizer properly dispensing at 200ppm. 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 brown rice holding below 135F in rice steamer. -CDI- PIC reheated brown rice to 170F within 30 minutes. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in salad prep cooler above 41F (tofu, cut lettuce). Observed ambient temperature above 41F. Observed cooler gasket torn and disconnected. -PIC stated tofu and lettuce was placed in the cooler less than 4 hours ago. PIC moved tofu and lettuce to WIC for rapid cooling. -Facility may not cold hold in cooler until it is repaired and properly cold holding TCS foods at or below 41F. -3 day verification visit 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 .

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 bean sprouts and cut cabbage without date marks in prep top. -CDI- PIC verified prep dates of cabbage and bean sprouts and properly 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 .

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 two containers of cooked chicken cooling in prep unit low reach-in cooler, covered with lids. Per date mark, chicken was originally cooked today, less than 2 hours ago. -CDI- PIC immediately moved chicken onto sheet trays to WIC for rapid cooling. By end of inspection, EHS observed chicken cooling at sufficient rate to reach 41F within the required time. -Use WIF or WIC for cooling of hot foods. Do not placed foods in prep cooler until they have fully cooled to 41F or below. -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 .

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 ROP bag of tuna in cooler, still within its ROP environment. Ensure ROP bag is opened prior to thawing.

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 mayonnaise stored directly on the floor in dry storage. Raise at least 6 inches off the ground.

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 heavy buildup of food residue along interior of salad prep cooler. Observed buildup of food residue and debris on shelves in WIC. Increase frequency of cleaning.

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 dark buildup on wall behind 3-compartment sink and grouting area of prep sink. Increase frequency of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by sushi line. -CDI- PIC provided paper towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed unsalted butter in prep unit above 41F. -CDI- PIC voluntarily discarded the butter. -Observed cooked rice noodles stored above prep unit at room temperature, above 41F. -CDI- PIC verified when noodles were originally cooked and placed them on 4-hour TPHC. Going forward, facility will hold rice noodles on 4-hour TPHC. 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 .

3-501.19(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 start/discard time listed for spicy tuna and shrimp tempura held on 4-hour TPHC. -CDI- PIC verified when both items were removed from temperature control and properly added start/discard time. REPEAT 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 no written procedures for spicy tuna held on 4-hour TPHC. -CDI- PIC added spicy tuna to the pre-written TPHC procedures for sushi rice and shrimp tempura. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 two containers of cooked chicken cooling in prep unit low reach-in cooler, covered with lids. Per date mark, chicken was originally cooked today, less than 2 hours ago. -CDI- PIC immediately moved chicken to WIF for rapid cooling. By end of inspection, EHS observed chicken cooling at sufficient rate to reach 41F within the required time. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by sushi line. -CDI- PIC provided paper towels.

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 tofu, cooked yesterday, not meet cooling parameters after cooling overnight in prep unit low reach-in cooler. Observed fried tofu at 54F, stored in plastic container and covered tightly with plastic lid. -CDI- PIC voluntarily discarded the tofu. 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 .

3-501.18 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 two bags of cooked chicken in WIC without date marks. -CDI- PIC verified chicken was originally cooked/frozen on 1/26, then pulled from freezer last night. EHS and PIC discussed proper date marking methods, including adding a cook/freeze/pull date on the food. PIC properly date marked the item. -Observed fried tofu in prep unit lowboy without date mark. -PIC verified tofu was cooked yesterday. -CDI- Because tofu missed cooling parameters, PIC voluntarily discarded the tofu. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 start/discard time listed for spicy tuna and shrimp tempura held on 4-hour TPHC. -CDI- PIC verified when both items were removed from temperature control and properly added start/discard time.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medication stored on shelving above prep table/prep unit. -CDI- PIC moved medications to prevent contamination of customer food/equipment.

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 tofu cooling from yesterday in plastic container and covered with plastic lid, stored in prep unit low reach-in cooler. Observed fried tofu at 54F, missing cooling parameters. -CDI- PIC voluntarily discarded the tofu. -Observed cooked chicken, fried tofu, shrimp tempura, and cooked noodles all cooling in prep unit low reach-in coolers, covered with lids. -CDI- PIC immediately moved all items to WIF or WIC for rapid cooling. EHS and PIC discussed importance of cooling foods in WIC or WIF, uncovered, in thin portions to ensure rapid cooling. By end of inspection, EHS observed chicken, tofu, shrimp tempura, and noodles all cooling at sufficient rates to reach 41F within the required time. 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 food (squid) stored directly on the floor and uncovered in the WIF. Ensure food is at least 6 inches above the ground. -REPEAT-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 10ppm chlorine sanitizer. -CDI- PIC re-made sanitizer solution to 100ppm chlorine.

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 handle for coconut milk spoon submerged within the coconut milk. -Ensure handles are not directly touching the food. 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 handle for rice scoop submerged within the rice. -Ensure handles are not directly touching the food. 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 knife stored in small space between prep table surfaces, with sharp side facing down. Store knives on a clean surface that can be sanitized at least every 4 hours.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw beef, chicken, and shrimp stored above ready-to-eat sauce in the prep unit lowboy. Observed raw tuna stored above ready-to-eat, cooked eel. -CDI- PIC corrected storage order. 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 cooked sesame chicken and chicken wings in WIC with a date marks listing today, when PIC stated both items were cooked, then froze on a prior day. The day of cooking is day 1 in the 7-day maximum shelf life for TCS foods, therefore the day of cooking must be recorded in the date marking system. EHS and PIC discussed adding cook/freeze/thaw dates on food, or creating a chart on the door of the WIC/WIF with the necessary dates to ensure food is not held past 7 days. -Observed bean sprouts, cut cabbage, water shoots, bamboo shoots, and cooked pork without date marks. -CDI- PIC verified original prep/cook dates of all items and properly 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 .

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 no completed written procedures for food held on 4-hour TPHC (sushi fish, rice, shrimp tempura, spicy crab). -CDI- EHS assisted PIC with completing TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 fully thawed, still in ROP environment. -CDI- Food employee removed fish from ROP environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed two roaches in kitchen, not within food. PIC stated facility gets monthly services from pest control company. EHS recommended increasing amount of pest control services to prevent insect presence.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed food stored directly on the floor in both the WIC and the WIF. Easiest food at least 6 inches above the ground.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above ready to eat sauces. CDI PIC switched order. 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 several containers stacked clean with stickers and sticker residue still remaining on the outside, stacked so that the sticker/sticker residue touches he inside of the next container. CDI Items moved to be re washed. Repeat 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed splash and residue on the inside cavity of the microwave. Clean with more frequency. Repeat

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Pf Observed item “fried egg” that can be served undercooked, with no asterisk. CDI PIC printed out sign indicating that the fried egg can be cooked to order.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies flying around premises.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer bucket with sanitizer reading 0 ppm. CDI Bucket was refilled and tested at 150 ppm chlorine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers stacked clean that were “wet nesting”. Allow containers to completely air dry before stacking.

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 dust, debris and residue on shelving by hand sink in prep area.

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 grout throughout kitchen, especially in dish area missing. Regrouting tile is required. 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 some splatter on walls and doors in prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large stack of containers stacked clean with stickers and sticker residue still remaining on the outside, stacked so that the sticker/sticker residue touches he inside of the next container. CDI Items moved 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed splash and residue on the inside cavity of the microwave. Clean with more frequency.

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 rice noodles prepared around 10:30, sitting out on countertop instead of placed in to WIC for rapid cooling, holding above 70 after 2 hours. CDI Item was voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items throughout facility holding above 41F. Cut tomato, cold water soaked rice noodles, tuna, tofu, spicy tuna. CDI Tofu was voluntarily discarded. All other items were within 4 hours and placed in WIC to cool rapidly. Ensure items remain in cold holding at all times, is not stored in a container sitting out or sitting on top of prep top items. 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 .

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 working bottle of oil and a few other bottles of liquid with no label.

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 grout throughout kitchen, especially in dish area missing. Regrouting tile is required. Repeat

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 items stored on top of shell eggs in WIC. Ensure employees have separate area to store personal items so they are not stored amongst customer product. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at sushi station hand sink. Observed during beginning of prep time, employees already engaged in food prep.CDI PIC replaced paper towels. Repeat

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 bowl of rice that PIC stated was cooked yesterday holding above 41F. Item had not been out of WIC since. CDI PIC voluntarily discarded. 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 Observed tempura shrimp made yesterday, wrapped in plastic, stored on top of containers in prep unit, holding above 41F. CDI Item voluntarily discarded. Improvement from last inspection. All other items throughout facility were holding 41F and below. Reduce to half points. 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 .

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 multiple items, ( tofu, cut lettuce, sprouts) that were prepared yesterday with no date mark. CDI PIC date marked. 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 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 large bowl of rice in deep well container covered holding above 41F. PIC stated items was prepared the day before and had not been out of WIC that day. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tuna and other fish was completely thawed and still in the ROP package in sushi reach-in cool. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - Package slit open by PIC.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados an employee was cutting and preparing for service. During wash process, stickers need to be removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers stacked clean that were “wet nesting”. Allow containers to completely air dry before stacking.

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 two containers stacked clean with sticker residue on outside of container, was not touching inside, food contact surface of another container. Observed shelving throughout facility with dust and residue. Need more frequent cleaning.

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 grout throughout kitchen, especially in dish area missing. Regrouting tile is required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two plates of wrapped personal food stored amongst items for customers. Observed other personal items stored throughout facility on various shelving amongst and next to items for consumers. Designate separate area in cooler for personal items. Designate one shelving area, away from items, dishes, etc for consumers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at sushi station hand sink. CDI PIC replaced paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pooled eggs stored above ready to eat foods- sauces. CDI Pooled eggs moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in WIC. 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 Observed dish machine testing at 0ppm chlorine concentration. Observed sanitizer container was empty. CDI PIC put new container in and ran machine. Test 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed heavy splash, food debris, and build up on inside top of microwave. More frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep unit holding cut lettuce and tofu holding TCS items and ambient above 41F. Lettuce and tofu voluntarily discarded. No TCS items will be kept in prep unit unit repaired. VR required 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 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 is not been labeled, or if the label is incorrect. -P Observed cooked chicken in WIC and Krab in cold drawer with incorrect date mark. CDI Date marking was corrected. Observed sushi fish and other prepared foods that were placed in freezer not including date of freezer and date taken out of freezer. VR required. 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 .

3-501.19(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 stamp for tempura shrimp held on TPHC. CDI PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser spray with no label. CDI Spray bottle was labeled. Repeat

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 single use cups or bowls used as scoops in TCS food, raw fish.

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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing at 0ppm chlorine concentration. Observed sanitizer container was empty. CDI PIC put new container in and ran machine. Test 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in prep top holding above 41F for unknown amount of time. CDI PIC voluntarily discarded. Observed multiple items throughout WIC that were not in cooling process holding above 41F. WIC holding 38F. Items holding above 41F hovering between 43 and 44F. Suspect WIC is being held open for extended period of time during prep. CDI During inspection all items came down to 41F and facility was allowed to keep items. Repeat and long term compliance will be required. PIC agreed to begin temperature logs and EHS will check back weekly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of soap in container similar to those used for sauces with no label. CDI Bottle was labeled.

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 working bottle of oil with no labe.

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 several RTE food items being stored in direct contact with paper towel as the bottom layer of the container. Discontinue use of paper towel as a food contact surface of RTE food.

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 grout throughout kitchen, especially in dish area missing. Regrouting tile is required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed handsink at sushi station being used to thaw scallops. CDI. PIC moved scallops to RIC to continue thaw process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with build up and residue. Observed multiple food containers stacked clean with sticker residue on outside, touching the inside of next container. CDI Opener and containers moved to dish area for cleaning. Repeat 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 Multiple TCS items that had been in WIC that were not in the active cooling phase were maintaining internal temperature above 41F. Ambient temperature of WIC was taken at various locations and was holding 44F and above. All cooked, packaged items requiring refrigeration, cut raw items requiring cold holding that were holding above 41F were voluntarily discarded. CDI Repairman called and repaired unit before inspection was finished. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed, open bag of shemi, prepared spring rolls, coconut milk with no date marking. CDI All items were date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened containers of canned watercress date marked 6/30 and canned bamboo shoots date marked 7/11. CDI PIC voluntarily discarded items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed scallops thawing in container of water. CDI. PIC drained scallops and continued thawing process in RIC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer bucket with sanitizer reading 0 ppm. CDI Bucket was refilled and tested at 150 ppm chlorine.

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 tongs for salad with handle touching lettuce.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst commercial for sale products: wrap for products, tin foil. Move employee items to separated area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrheal written procedures available. Provided procedures. CDI For more information please visit: http://meck.co/FoodSafety

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 Wrapped cooked octopus stored on same tray as wrapped raw fish in sushi cooler. Raw seafood stored behind garlic and cooked chicken in sandwich cooler top. Store raw animal foods in a manner to prevent cross contamination. Do not store raw animal foods directly behind ready-to-eat foods in sandwich cooler tops. Observed raw crab and chicken stored over cooked meat products in WIC. CDI - Food storage order corrected during inspection. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener with build up and residue. Opener moved to dish area for cleaning. CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items with out date marking (tofu, cooked chicken, Brie, cooked pork, cut lettuce) throughout facilities cold holding units. PIC facilitated date marking of all items. CDI Repeat 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(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 shrimp tempura on cook line in back kitchen with no time stamp. Item was time stamped.

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 large plastic tubs with lids secured containing large cooked beef bones sitting at 67F prepared 2 hours prior. PIC moved items to open container metal pans to facilitate rapid cooling. CDI 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 .

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. No data plate on dish machine. Contact company to replace missing data plate. 0 pts w/in 180 transitional permit period. Repeat

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. Employee drink with no lid or straw on cutting board attached to sandwich cooler. Do not store employee drinks where they can contaminate food. 0 pts.

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 Wrapped cooked octopus stored on same tray as wrapped raw fish in sushi cooler. Raw seafood stored behind garlic and cooked chicken in sandwich cooler top. Store raw animal foods in a manner to prevent cross contamination. Do not store raw animal foods directly behind ready-to-eat foods in sandwich cooler tops. CDI - Food storage order corrected during 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 . Soaked noodles measured 67F beside grill. Once the dry noodles have been soaked they are a TCS food. Also, container of spicy tuna at sushi station measured 62F. Do not leave out TCS foods unless they are on TPHC. CDI - Establishment has agreed to use TPHC for noodles. PIC sent blank TPHC form to fill out. Spicy tuna moved to freezer to cool. 0 pts.

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 . Establishment is using a color code system for dates. Some TCS ready-to-eat foods in walk-in cooler had incorrect color labels and many other TCS ready-to-eat foods were missing the color label and missing dates in the walk-in cooler and other coolers in the kitchen. Establishment needs to have a better system for date marking and the PIC needs to ensure employees are doing it correctly. CDI - PIC labeled all items that were missing a date label.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tuna was completely thawed and still in the ROP package in sushi reach-in cool. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - Package slit open by PIC. 0 pts.

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. Grill utensils were being stored in 74F water. Do not store the utensils in water unless the water is maintained at 135F or above. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door. Replace rusted shelves in walk-in cooler. 0 pts.

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. No data plate on dish machine. Contact company to replace missing data plate. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food commingled with restaurant food in walk-in cooler. Employee cell phones observed on cutting boards during inspection. Store employee personal items in a separate location where they can’t contaminate food or clean utensils. If employee foods are stored in walk-in cooler, they must be stored at the bottom.