HASAKI GRILL AND SUSHI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine recorded at 0ppm chlorine. Primed unit twice and still did not record. CDI - EcoLab called and arrived on site during inspection and repaired machine. Assure machine is tested daily with strips. 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 Chicken recorded below 135F. REPEAT. Repeat on chicken with same unit. Assure unit can hold 135F and is plugged in and turned at proper setting. CDI - Chicken 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp, raw scallops, raw salmon in flip top cooler holding above 41F. Raw chicken and rice in WIC recorded above 41F. CDI - All items discarded. REPEAT. Facility struggles with cold holding and has an RCP for rice which has worked well. Assure all units are holding properly and staff is trained on cold holding or face permit action. 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 (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. No TPHC procedures for rice on site. CDI - Provided and filled out on site. 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 Lettuce cooling in bowl with tight wrap lid on Product. Improper method - Would not have made 4 hour window. CDI - Cooling changed and rate changed to meet cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet in use wiping cloths sitting on prep sink handed. CDI - Removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee was touching raw shrimp on the grill and proceeded to handle utensils / equipment for veggies with same gloves/no glove change. CDI - Stopped and directed employee to discard gloves and wash hands. Assure employee that when handling food after touching raw animals employees must discard gloves and wash hands before new pair is put on. REPEAT. Points not esclated due to different nature of last violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot holding unit recorded below 135F. Unit was not plugged on. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish in flip top cooler and sushi cooler recorded above 41F. CDI - Discarded. Suspected cooling issues but could not confirm. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee handling food with bracelet 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping food without a beard guard. CDI - Beard guard put on.

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. Two personal drinks (coffee and lemonade) stored on plates near sushi station. CDI - Moved to approved location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef container stored directly on top of washed carrots. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee did not discard gloves after handling soiled dishes at dish machine and proceeded to put away clean dishes with soiled gloves. CDI - Stopped and explained to dishwasher proper procedures. Dishwasher removed gloves and washed hands. Soiled equipment/utensils re washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken cooked and removed from grill - temp. Recorded at 87-109F. CDI - Placed back on grill and cooked to 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice in WIC recorded above 41F. Facility has had a history of struggling to cool rice properly and maintain cold temps. Of rice. Facility has developed a RCP for rice but has not been using it. Rice must be cooled down properly and held at proper temp. CDI - Discarded. Follow up visit required. Permit action will be taken if issue is not remedied. 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 (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). Two different date stickers recorded on rice. CDI - Discarded. Use one date sticker and date properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottles not labeled in dish area. CDI - Labeled.

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. One ROP tuna package not slit from package when thawing.

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. gaskets in WIC in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife soiled with lettuce debris on blade. CDI - Returned to dishwasher for cleaning. REPEAT. Assure equipment/utensils are being thoroughly cleaned in machine before brought out for use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice in WIC recorded above 41F. Two tubs of rice observed. One recorded at 41F the other did not. Facility has changed their cooling parameters of rice and it is working. CDI - Rice discarded. Unsure of cause of temp. Abuse. 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observe employee mark start time for 10:45 at 11:20 when EHS arrived. Assure start time is marked when product is made and not after, CDI - Verified 10:45 was correct start time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on cutting board of sushi station. Also observed employee wiping knife with cloth. Do not wipe knife with soiled cloth

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee entered kitchen and proceeded to put on gloves without washing hands. CDI - Stopped and directed to wash hands which he did.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored on shelf above rice cooling in WIC. CDI - Storage order reversed. REPEAT. This is Third violation in a row. Meet compliance with storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a box of broccoli with product stored in back trash bags. Do not store in trash bags. CDI - Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife had some debris on blade. CDI - Brought to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 Cut lettuce and prepped shrimp cooling in flip top cooler. CDI - Moved to WIC for proper cooling. 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 .

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. Personal coffee drink stored on Shelf in WIC next to facility food. CDI - Discarded. Personal sandwhich stored on shelf in WIC next to facility food.

3-201.11(A) Use food from approved sources only.-P Can of food with No English writing observed. CDI - Discarded. Purchase from approved sources only.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Bag of cabbage heads has rotting and discolored cabbage in it. CDI - Discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored above RTE carrots and scallions in reach in cooler. CDI - Raw steak moved. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher did not wash hands in between handling soiled and clean dishes. CDI - Addressed with PIC for him to handle dishes correctly. Rewashed dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple scoops, knives, utensils, dicer soiled with debris on food contact surfaces. CDI - All brought to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice cooling at 110 at 2:30 and 95 at 3:30. Cooling rate at .25. CDI- 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 Raw shrimp, raw beef, lettuce and rice recorded above 41F. CDI - Discarded. Facility has had a historical issue with cooling white rice. This is Fourth violation of same nature. Last inspection stated if facility does not improve an ITS will be issued. Facility has 10 days to develop a plan for cooling white rice down or ITS will be issued. Follow up 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf RTE rice and sushi fish did not have a date. CDI - Sushi fish dated, Rice 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of round up insect killer stored on shelf above can wash area.

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 Improper cooling of rice (see # 20). CDI - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Working oils and sauces not labeled. Flour and sugar not labeled.

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. Multiple containers of food (peppers, egg rolls) directly in contact with food. CDI - Discarded. 3-307.11 Protect food from contamination sources not specifically noted by the code. Some foods stored directly in grocery bags. Do not stored in grocery bags.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on top of rice holder. Keep in sanitizer buckets. Wet wiping cloth stored on sushi cutting board, Employee was wiping blade with wet rag. Do not do that.

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. Water where utensils was stored on grill was heavily soiled. 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. Rice scooper was stored on top of rice machine.

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. Top of rice bins soiled. Exterior of other equipment soiled.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in ladies room

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal hat stored on shelf on near handsink on top of roll of wax paper.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw beef. CDI - Raw chicken moved. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sushi fish and rice in WIC recorded above 41F. CDI - Sushi Fish in cooler placed on TPHC. Rice discarded. Facility has had a hard time with rice and sushi cooler.suspect cooling issues. Facility must obtain sheet trays and begin cooling rice on sheet trays. Facility will call for repair on sushi cooler. REPEAT. Follow up visit required. If temps. On rice and sushi cooler do not improve an ITS will be issued. 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 .

3-501.13 (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. ROP frozen tuna observed thawing with no cut slit. Cut ROP fish open to thaw.

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. Scoop in hot water recorded at 98F. REPEAT.

4-501.11 Maintain equipment in good repair. Sushi cooler not working Visit

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on top of container of spring roll mix. CDI - Storage order fixed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was not recording any sanitizer. Bucket exchanged and unit primed and still did not record any. Ecolab called and repair machine on site. CDI. 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 Rice in WIC recorded above 41F. Spring mix in WIC recorded above 41. Sushi fish in sushi cooler recorded above 41F. CDI - All discarded. PIC must address cold holding issues and assure all food items are prepped and placed in coolers at 41F or below. 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 No date mark on sushi fish, CDI - All dated. Discussed with sushi chef that all sushi fish must be dated. 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 Time for sushi rice begin time not marked. CDI - Begin time added. Discussed with sushi rice beginning time for sushi rice.

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. Scoops stored in water recorded at 67F. CDI - Scoops taken to dish machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P White rice in WIC recorded above 41F. CDI - Discarded. Product was left out too long during cooking. 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. Boxes of broccoli stored on floor in kitchen and multiple boxes of fish stored on floor in WIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee cooking without a beard guard

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. Tongs in hot water on grill recorded at 119F, CDI - Tongs brought to dish machine. Keep in water at 135F

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filled container with water. CDI - Stopped and directed to use other sink.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Sushi rice from last night not discarded, CDI - Discarded

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers. REPEAT

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 Employee did not wash hands properly; did not use a paper towel barrier to turn faucet off. CDI - Explained and employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw onion sitting on shelf making direct contact with shelf. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tuna, yellowtail, spicy tuna, salmon all recorded above 41F. CDI - Placed on TPHC, Reccomend placing all fish on TPHC in that unit. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Improvement noted, Points not escalated. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice in WIC and sushi fish in sushi cooler recorded above 41F. CDI- Discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of container observed.