NOBORU

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one open package of raw scallops and lobster above cooked dumplings. Observed unwashed ginger stored above ready-to-eat items in the walk-in cooler. Items were moved to the correct order.

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

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 a few squirt bottles of oil, water and soy sauce without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm chlorine inside of a sanitizer bucket.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing waste bin for the server area hand sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one open package of raw scallops stored above edamame in the walk-in freezer. CDI - Items were moved to the correct order. Improvements from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical next to the dish machine without a label. CDI - Employee labeled during inspection.

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 deveined shrimp attempting to cool in the prep cooler after prepping today. CDI - Ice was added to the drainage pans.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dish scrubber inside of the sushi bar hand sink. 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 open packages of raw fish and scallops stored above ready-to-eat items in the walk-in freezer. CDI - Items were moved to the correct order.

REPEAT 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 stamps for noodles or sushi rice. CDI - Time stamps were added to the products from the time they were brought out of temperature control or cooked. No points taken due to miscommunication during previous inspection. Owner is going to try white boards vs. paper logs to see which labeling method works best.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water splashing towards ginger and wasabi at the sushi station due to them being placed next to the hand sink. CDI - Items were moved to the other side of the sushi bar.

3-302.15 Wash fruits and vegetables prior to use. Observed sushi station avocado’s with stickers still attached.

REPEAT 4-501.11 Maintain equipment in good repair. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed rusting shelves in the right side walk-in cooler. Observed rice stored inside of a plastic to-go-bag in the sushi cooler. CDI - Item was voluntarily discarded.

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 two employees drinks stored on a shelf above a prep surface.

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 fish stored above ready-to-eat crab sticks in the walk-in freezer. CDI - Items were moved to the correct order.

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

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 stamps for rice and noodles. CDI - Time labels were placed by these items. EHS provided new TPHC policy that includes “chef carts” that roll out to the cooking stations. Eggs and unsalted butter are used on these carts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Owner labeled during inspection.

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 raw shrimp attempting to cool in a prep cooler after preparation. Prep Coolers are only designed to maintain temperatures. CDI - Shrimp was placed in an ice bath to rapidly cool to 41 degrees.

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 several squeeze bottles of oil and other products without labels.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the right side walk-in cooler.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed a missing trash can by two separate hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic lids stored as clean soiled with food waste. CDI: Sent to be W/R/S. Observed knife stored as clean above prep sink soiled with food waste. CDI: Sent to be W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad mix cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. PIC stated product prepared between 4pm-5pm. CDI: PIC placed product into ice bath for rapid cooling (48F in 10 minutes). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various steaks being held above 41F in meat reach-in cooler. Product prepared 05/13/25. Ambient temp of unit 48F. PIC voluntarily discarded product. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED.

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 salad mix cooling in covered plastic bus tub. CDI: PIC placed product into ice bath for rapid cooling (48F in 10 minutes). REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate-heavy scoring.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed red sanitizer bucket stored in waitress station hand sink. CDI: Bucket removed.

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 noodles in walk-in cooler cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for more details. PIC stated product prepared @7:30pm. CDI: Education provided and product placed into ice bath for rapid cooling (48F @9:20pm). 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw shrimp and raw lobster in make table cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for more details. PIC stated product thawed today between 5pm-7pm. CDI: Education provided and product covered with ice for more rapid cooling (shrimp 41F @9:23pm, lobster 43F @9:23pm).

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 noodles cooling in covered plastic bus tub on top self of walk-in cooler. PIC stated procedure is to cook noodles, cool in ice bath approx. 45 minutes, then move to walk-in cooler to finish cooling. EHS recommended more ice and longer time frame in ice bath. CDI: PIC placed product into ice bath for rapid cooling (48F @ 9:20pm). Observed raw shrimp and raw lobster cooling in flip-top portion of make table. PIC stated product thawed today for today’s service. CDI: PIC covered product with ice for more rapid cooling (shrimp 41F @9:23pm, lobster 43F @9:23pm).

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup at time of inspection. CDI: Education provided and EHS provided copy of vomit/diarrhea cleanup procedures to PIC via email. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad dressings being held above 41F in ice bath at waitress station. PIC stated products placed into unit @4:30pm. CDI: Education provided and facility placing dressings on TPHC. Paperwork updated to reflect change in procedure.

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 buildup on walk-in cooler fan covers. Observed buildup on ice machine vent covers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup at time of inspection. CDI: Education provided and EHS provided copy of vomit/diarrhea cleanup procedures to PIC via email.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands in prep sink. CDI: Education provided and employee washed hands using correct procedure at hand sink.

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 touching noodles with no gloves on. CDI: Education provided and food employee donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with food waste. CDI: Food employee sent items to be W/R/S.

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 noodles cooling at a rate too slowly to meet cooling parameters. See temp chart for details. Product began cooling process @2pm. CDI: Education provided and lids removed from product and product placed into more shallow portions on top shelf of WIC (<41F).

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 stamps on rice or noodles held using TPHC. CDI: PIC provided time stamps. 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 rice held using TPHC not listed on TPHC procedures. CDI: Rice added to TPHC form.

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 noodles cooling in covered plastic bus tub. CDI: Education provided and lids removed from product and product placed into more shallow portions on top shelf of WIC (<41F).

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into front handwashing sink. CDI - Ice was removed. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at three handwashing sinks in establishment. CDI - PIC placed handwashing signage at all handwashing sinks. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle stored on prep countertop, directly next to where employee was chopping vegetables. CDI- drink moved, EHS discussed proper drink storage.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at 2x handsinks during inspection. CDI- EHS provided handwashing signs.

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. Observed raw beef stored over raw seafood in walk in cooler. CDI- storage order corrected during inspection, seafood moved up a shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cut raw beef stored above large containers of ginger sauce in walk in cooler. CDI- beef moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility using TPHC with no written procedures. CDI- EHS provided MCHD template for TPHC. Filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with labels that are fading, no longer legible. CDI- labels remade during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic Pepsi cups stacked near drink dispensers that were still wet- allow to air dry.