HESTIA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw salmon over RTE foods in kitchen low boy. EHS observed raw tuna stored over kani salad in sushi low boy. EHS provided education. CDI - PIC rearranged storage order. No contamination was observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed thermometer stored on ice machine at sushi bar soiled with food debris and residue. CDI - PIC removed thermometer from service to be washed, rinsed, and sanitized. (0)

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 EHS observed shredded fandito cheese, soft shell crab, and meatballs cooling at inadequate rates (see temp chart). EHS observed items cooling in reach in units of make tables, covered with tight fitting plastic wrap. PIC stated items were prepared at 4pm and placed into units. PIC stated this is not the correct procedure. Items should be thinned out on sheet trays in WIC to cool. CDI - PIC provided education to staff, food employees moved items onto sheet pans and into freezer to quickly cool. (0.5) 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. EHS observed foods in dry storage stored in boxes on the floor. EHS advised to elevate boxes six inches off ground. (0)

4-502.11(A) Maintain utensils in good repair. EHS observed a few rubber spatulas and spoons beginning to chip on ends of utensils as well as handles being burnt. CDI - PIC voluntarily discarded. (0)

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed flank steak diced and in make unit. EHS observed pink interior of meat and asked about the cooking process. PIC stated item is par cooked and then heated again to final temperatures before service. PIC unable to determine if flank steak is whole muscle or tenderized. CDI - PIC stated facility will no longer par cook; facility will go from raw to final cook and eliminate the par cooking process until more information can be provided to EHS. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in make unit above 41F, EHS observed reach in of unit overfilled. EHS advised this could be causing an air flow issue. EHS observed ambient at 43F, after twenty minutes unit was observed at 38F. CDI - PIC voluntarily discarded items in make unit and will use temporary TPHC until situation can be assessed tomorrow. EHS is confident that the unit is working and has instructed facility to reduce amount of food in unit to ensure cold holding can be maintained. PIC stated they will keep EHS updated on findings but will call a repair tech to assess units just in case. (3) 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed food contact surfaces of sauté pans accumulating large amount of grease build up. (0)

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. EHS observed numerous AC vents in kitchen area accumulating a large amount of dust. PIC stated work order has already been placed for this issue. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed employee health policy in employee hand book provided by PIC. EHS observed the following information missing: salmonella non-typgoidal, when employees can return to work, and exclusion restriction specifics. PIC was very knowledgeable on employee health and was able to describe illnesses, symptoms, and restrictions during inspection. CDI - EHS provided PIC with updated employee health policy to merge into existing paperwork. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed numerous ziploc bags of raw oysters in the half shell in the deep freezer by sushi stand. EHS observed oysters with no tags. PIC stated he had never seen or encountered the tags himself and never thought it was needed. PIC contacted supplier and supplier stated tag is usually on the box or somewhere inside. EHS advised to retain the tags with the product at all times. CDI - PIC voluntarily discarded all raw oysters in freezers since no determination could be made on where they were from. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed blanched potatoes, raw shrimp, sweet potatoes, radish sprouts, chimichuri, and tomato chutney all above 41F (see temp chart). Blanched potatoes and raw shrimp were observed overfilled in make unit and product near the top was temping above 41F. EHS observed blanched sweet potatoes and radish sprouts on sushi line at room temperature. PIC stated they were unaware that these items needed to be refrigerated. Chimichuri and tomato chutney was stored in ice bath at expo window above 41F. CDI - ALL TCS foods within the four hour cooling window were removed and placed in WIC, all other TCS foods were voluntarily discarded. (1.5) 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 EHS observed cheese sauce in 2-door RI actively cooling. PIC stated this was portioned at 3pm from the WIC. EHS observed temperature still well above 41F and advised to move cheese to WIF so that the cooling window was not missed. EHS observed other raw proteins in same unit that’s as prepared and covered with tight fitting plastic wrap. EHS advised to instruct food employees to take temperatures of foods prior to moving out of WIC to ensure items are cooled prior to cold holding. CDI - PIC removed cheese sauce and placed uncovered in WIF and EHS observed temperature at 41F twenty minutes later. PIC vented the raw proteins to allow for the heat to escape and cool efficiently. (1) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous bottles without label. EHS advised to label all working containers of food. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of equipment stacked wet. EHS advised to stagger dish to allow for adequate air drying. (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 Observed wrapped container of rice cooling in lowboy with 1F temperature increase after one hour elapsed. Other TCS foods cold holding in unit observed at 41F and below. CDI- PIC ovens rice to WIC where it begins cooling at proper rate. (-1) 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 .

REPEAT. 10 DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max registering thermometer for use at high temp dish machines. PIC can send photo of thermometer to verify, or EHS will make a return visit within 10 days. (-.05)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack on prep top attached to fliptop near cook line. CDI- Employee removes bag and sanitizes prep top. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Food handler reports sneezing and regular colds as reportable symptoms/illnesses, and cites a very informal training process for training new employees on the Employee Health Policy and Reporting Agreement. CDI- EHS notes county employee health posters are hung up at the facility, but reiterates this information to staff and asks Head Chef to review with staff at next meeting what the reportable and exclusion-worthy illness and symptoms are, and Chef confirms they will. (-0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 vegetable mix and mashed potatoes inside front lowboy and fish filet in sushi lowboy more than 7 days past its prep date. CDI- PIC voluntarily disposes of items. (-1.5)

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 tightly wrapped raw fish filets cooling inside sushi lowboy at 51F. CDI- EHS reviews proper cooling methods and PIC relocates fish to WIC for cooling. (-0.5)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed severely dented can inside WIC. CDI- PIC segregates can from usable supply. (-1)

10 DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer for use at high temp dish machine 15 degrees off from EHS calibrated plate thermometer. Please replace batteries and procure proper device cover for running thermometer through dish machine. (-0) Link to water proof cover: https://www.amazon.com/Deltatrak-12214-Dishwasher-Thermometer-Waterproof/dp/B01LBLLMDK/ref=asc_df_B01LBLLMDK?mcid=de0d85c32ce4309cb7a9b7c1d5364cb5&tag=hyprod-20&linkCode=df0&hvadid=693675163650&hvpos=&hvnetw=g&hvrand=9831586922405247372&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9214885&hvtargid=pla-383331657254&psc=1

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scallops, shrimp tempura, crab, and cooked white rice in lowboy between 43-48F. CDI- PIC voluntarily disposes of all items above 41F, and will not store TCS foods in lowboy until seen for potential repairs. REPEAT. (-3)

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed gold flakes for intended use as garnish without English labeling for ingredients. For use, additives must be approved and have nutritional facts listed in English. CDI- PIC will not use gold flakes imported from Japan. (-0)

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 salmon thawing inside WIC in sealed packages with manufacturer label stipulating they should be cut open once removed from frozen storage for thawing. CDI- PIC makes slits in packaging. (-.05)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scallops in fliptop at 43F. CDI- PIC voluntarily discards top layers, keeping bottom layers which temped at 41F or lower. PIC states scallop container will be filled less densely in the future, and thinner cloth (approved for food contact), allowing for increased air ventilation shall be used. (-1.5) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the ground in WIF. CDI- PIC places boxes on crates at least 6 inches above the floor. (-0)

5-202.12 Provide at least 100F water at handsinks. EHS observed no hot water at rear handsink in kitchen. PIC states that handsink will be serviced by maintenance and sink is not in use. -1 point

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. EHS observed no TPHC document from health department. CDI EHS printed sheet and filled out with PIC for TCS foods to be put on TPHC. -1.5 TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed middle portion of coconut/sweet potato purée in steam well at 98F. CDI-PIC placed sweet potato back into steamer for immediate reheat before placing back into steam well. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sweet potatoes stored out at room temperature at sushi prep. CDI-EHS and PIC added this item to 4 hr TPHC documentation. Facility has TPHC documentation also for sushi rice. Observed cooked noodles overfilled at prep top (45F). Noodles moved to bottom of prep unit. CDI 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no disclosure on menu. CDI- Menus will be reprinted with disclosure. Small asterisk available stating “*-RAW”. Correcting to *May be raw or undercooked* PIC printed out proper disclosure and FDA reminder and posted easily visible for patrons. Waiters and waitresses will also disclose items on menu available for raw and undercooked verbally to patrons during table service.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawed in walk-in cooler with vacuum packaging still in tact - packaging states tuna must be removed from packaging before thawing.

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 sugar bin unlabeled.

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 multiple employee beverages on or adjacent to food prep surfaces CDI discarded

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 multiple food employees donning gloves without washing hands first. Entering and leaving kitchen without hand wash, initiating food preparation without washing hands. CDI corrected. Hands washed. Pic coached For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 contacting raw onions not to be cooked with bare hands and soiled cloth. Observed food employee bare hand contact herbs and chef bare hand contact cooked rice. CDI discarded For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf observed no shell stock tags had last used date written on them. CDI coached

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 4 TCS foods in steam well. Pic stated they had been reheated to 165 and were now hot holding. Observed Demi glaze at 121° and mushrooms at 114° with rice and others above 147°. CDI removed to reheat.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no disclosure on menu. Vr

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf observed raw tri tip ROP in house. CDI coached. No discard for raw to be cooked 3-502.11 Obtain a variance for specialized processes.-Pf observed cooked comminuted wagyu ROP d in house. CDI discard. For more information on how to apply for a variance please visit: http://meck.co/FoodSafety

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf ROP of cooked foods requires variance. Submit for or cease ROP of cooked foods For more information on how to request a variance please visit: 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 box of food stored on floor in WIC. CDI removed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths throughout kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee commence fruit preparation of unwashed oranges.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed facility has no independent thermometer to test dish machine.