SUSHI BOWL +

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in make table above 41F (crabstick, seaweed salad, edamame, egg patty). -PIC stated make table is turned on each morning at 11am, when facility opens. PIC stated temperature of food in make table drops to 41F or lower throughout the day. -CDI- EHS observed temperatures of TCS foods drop at sufficient rates during inspection. EHS observed ambient temperature of make table below 41F. EHS recommends turning on the make table unit earlier, prior to placing food in the unit. Ensure food is maintained at 41F or below throughout the duration of cold holding food in the make table. 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 .

3-501.13 (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 thawing within ROP bag. -CDI- PIC cut hole in bag to remove tuna from ROP environment. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of rice and sugar stored directly on the floor. Raise off the ground. -REPEAT-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service items (to-go containers) stored directly on the floor underneath the make line. Raise off the floor. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed container of employee rice stored above customer food in the tall reach-in cooler. -CDI- PIC moved employee rice to bottom shelf to prevent contamination.

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 corn cooling in the lowboy in large plastic containers, stacked and covered tightly with lids. When TCS foods are cooling in the RIC or lowboy, ensure the containers are uncovered to allow for proper cold air flow. -CDI- Because corn was within its 4-hour cooling timeframe, PIC immediately uncovered corn at start of inspection. By end of inspection, corn was observed cooling at sufficient rate. -EHS recommended placing cans of corn in RIC the day prior to opening the can. This ensures the corn is cold prior to opening the can, which shortens the time needed to cool the corn 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 raw tuna thawing within ROP bag. -CDI- PIC cut hole in bag to remove tuna from ROP environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of rice, sugar, and soy sauce stored directly on the floor. Raise off the ground. -REPEAT-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service items (to-go containers) stored directly on the floor underneath the make line. Raise off the floor. -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 corn and rice cooling in the lowboy and RIC in large plastic containers, stacked and covered tightly with lids. When TCS foods are cooling in the RIC or lowboy, ensure the containers are uncovered to allow for proper cold air flow. -CDI- PIC immediately uncovered corn and rice cooling meat at start of inspection. By end of inspection, both foods were observed cooling at sufficient rates. -EHS recommended placing cans of corn in RIC the day prior to opening the can. This ensures the corn is cold prior to opening the can, which shortens the time needed to cool the corn to 41F or below. -REPEAT- -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of rice, sugar, and soy sauce stored directly on the floor. Raise off the ground.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service items (to-go containers) stored directly on the floor underneath the make line. Raise off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items on the make line above 41F (corn, seaweed salad, edamame). Foods above 41F were uncovered. Other TCS foods in make line (raw salmon, raw tuna, crabmeat, crab stick, shrimp) were covered with lids and observed at or below 41F. PIC stated the make line is turned off at night, then turned on when the facility opens at 11am and TCS foods are immediately placed in the make line unit, before the unit drops to the proper cold holding temperature of 41F or below. - CD- PIC covered TCS foods above 41F with lids to ensure rapid cooling. By end of inspection, TCS foods temperatures dropped to proper cold holding temperatures. EHS and PIC discussed alternate methods to ensure TCS foods hold at 41F, including turning on the make line unit prior to the facility opening and not placing TCS foods in the unit until it properly cold holds. PIC stated he will turn on the make line unit earlier to ensure proper cold holding. 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. -Observed edamame and crabmeat cooling in the lowboy and RIC in large plastic containers, stacked and covered tightly with lids. When TCS foods are cooling in the RIC or lowboy, ensure the containers are uncovered to allow for proper cold air flow. -CDI- PIC immediately uncovered edamame and crabmeat cooling meat at start of inspection. By end of inspection, both foods were observed cooling at sufficient rates. -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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored over crab inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed sushi rice with a discard time of 4:30pm being used at 4:38pm. CDI: sushi rice was voluntarily discarded.

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 tofu cooling at a rate of 0F/min in a container tightly covered with a lid inside reach in cooler. CDI: Tofu was placed in chest freezer and cooled to 41F. 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. Observed wiping cloths being held in 10ppm chlorine. CDI: More bleach was added, concentration now 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed edamame at 55F, PIC stated that he removed from the freezer and thawing under running water this morning, about an hour ago. Determined that the product is in the process of cooling but was covered. CDI - PIC uncovered to allow to cool properly to 41F and below. 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 Observed edamame thawed and cooling covered and stacked. CDI - PIC uncovered and unstacked the two containers. Discussion with the PIC on proper cooling methods, explained that the edamame is in a deep container and the amount should be halved and to place in the upright reach in cooler since this one is not opened as often so the 41F and below is maintained. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed salt in a container labeled nuts. PIC properly labeled.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes single service items (bowls, lids, etc.) stored directly on the floor. Elevate off the ground to prevent contamination.

REPEAT 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 crab thawed out inside reach in cooler with ROP packaging still intact.

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 multiple dented cans of corn being stored on shelving with cans for facility use. CDI: Items were separated to be sent back for credit. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of sugar and rice being stored on the floor at dry storage area.

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 rinse hands for approximately 5 seconds. CDI: Food 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 .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility unable to provide parasite destruction letter. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed salmon filets being stored over ready to eat sauces, and containers of tuna above produce inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.

REPEAT 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 tuna thawing inside reach in cooler with ROP packaging still intact.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately four raw animal food portions (raw salmon fillets on trays, bins of raw tuna meat salad, and diced salmon and tuna bins) stored above unwashed produce and ready to eat sauces in RIC. CDI - EHS reorganized RIC to prevent potential contamination. EHS provided PIC with reach in storage order chart. EHS affixed storage order signage to door of RIC. REPEAT Note: No escalation in point deduction due to some improvement. Fewer items were observed acting as potential contamination for food items beneath. EHS has now affixed storage order signage directly to the door of the RIC; PIC will assure that employees store raw animal foods (salmon and tuna) BELOW unwashed produce and ready to eat sauces. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed recently cooked sushi rice holding in back of house rice cooker at 208F at start of inspection. Sushi rice was rotated to front rice cooker to be held on TPHC, a process that was described to EHS by PIC and posted TPHC instructions. PIC had not marked a start time using tape, as was described by TPHC plans. CDI - EHS and PIC reviewed TPHC plan and attached tape with start time to TPHC rice cooker at front of house.

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 approximately six (6) packages of ROP tuna portions thawing under refrigeration without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish products with PIC; Items are either to remain frozen or, when thawing under refrigeration, be removed from ROP. PIC cut slits in thawing packages. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bins of food (rice and sugar) stored directly on the floor of dry storage area. Elevate food items to prevent potential contamination. CDI - Bins were elevated to available storage shelving by PIC. REPEAT. Note: Hermetically sealed cans and beverages need not be elevated, provided the floor is relatively clean and free of contamination.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed two (2) bins of single service forks and spoons with intermingled handles and lip contact surfaces. CDI - EHS discussed storage of single service articles with PIC; red cups were pulled from storage area at facility storage and used to stand single service articles upright. Store single service articles such that only their handles can be grabbed.

5-501.17 Provide a covered waste bin in female restrooms. Observed two (2) uncovered waste bins in female restroom. Per conversation with PIC, covered waste receptacle has been purchased to replace one uncovered bin, but has yet to be placed in establishment. REPEAT. Note: No escalation in point deduction; PIC is aware of violation and has put in place correction to prevent further repeats. Purchased waste receptacle will be brought to establishment prior to next inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately five (5) raw animal food portions (raw salmon fillets on trays, bins of raw tuna meat salad, and diced salmon and tuna bins) stored above unwashed produce and ready to eat sauces in RIC. CDI - EHS reorganized RIC to prevent potential contamination. EHS provided PIC with reach in storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately five (5) packages of ROP tuna portions thawing under refrigeration without being removed from reduced oxygen environment. CDI - EHS discussed proper thawing of ROP fish products with PIC; Items are either to remain frozen or, when thawing under refrigeration, be removed from ROP. EHS cut slits in thawing packages.

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 six (6) working containers (soy sauce, two kosher salt shakers, one pitcher of cooking oil, and bins of rice and sugar) stored throughout kitchen prep area without effective identifying labels. CDI - EHS discussed labeling expectations with PIC. EHS labeled these items using tape and markers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bins of food (rice and sugar) stored directly on the floor of dry storage area. Elevate food items to prevent potential contamination. Note: Hermetically sealed cans and beverages need not be elevated, provided the floor is relatively clean and free of contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go lids) with exposed food contact surfaces at prep line. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Obtain two waste bins with no lid for disposal of feminine hygiene products in women’s restroom. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact landlord and/or waste management company to replace missing drain plug.

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 opened and portioned raw fish, precooked shrimp, and crab mix without prep date in reach-in cooler. CDI-Items were prepped 3 days ago on grand opening. Items were properly 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility does not yet have thin probe thermometer for internal food temperature measurements. Ambient air thermometers are located in each cold holding unit and on digital reader outside of tall-reach in. **Verification required within 10 days**

5-501.17 Provide a covered waste bin in female restrooms. Obtain waste bin with a lid for disposal of feminine hygiene products in women’s restroom.