SUSHI HANA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed an large rolling garbage can placed directly in front of the handwash sink adjacent the ice machine in the kitchen. REPEAT. CDI - Garbage can moved to allow for access to the handwash sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of shrimp tempura to be hot held at the cookline below the heatlamp at temperatures of 120-145F. Cookline employee stated they were all cooked within the last 30 mins for the ongoing lunch rush. CDI - Placed on TPHC/used immediately. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the wiping cloth bucket solutions at the sushi counter area to be testing at >200ppm chlorine. CDI - Sushi employee diluted wiping cloth buckets to a 150ppm solution and EHS provided education on amount of chlorine to add to the buckets in the future.

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 a large plastic container of raw diced beef to be cooling at a rate of 0.0 degrees/min in the cookline lowboy across from the flattop grill. Container was observed with a tight fitting lid and in a unit that is not designed nor approved for rapid cooling. Cookline employee stated that he had just cut the beef 30 mins earlier to first temperature taken by the EHS. CDI - Moved to WIC and lid was removed to allow for rapid 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 .

3-304.12 (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 both of the in use ice scoops to be stored directly on top of the ice machine without a barrier of protection. CDI - Ice scoops placed into an insert container.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned plastic containers to be wet nested on the clean dish rack.

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 a stack of unprotected single service to go trays to be stored with their food contact surfaces face up directly adjacent to the handwash sink across from ice machine in the kitchen, subjecting the food contact surfaces to splash contamination. Containers were also directly below the soap dispenser subjecting them to potential contamination from hand soap. CDI - Stack of single service containers voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed multiple grocery plastic bags containing various ingredients and canned beverages for emplopyees lunches to be stored on shelves throughout the cookline lowboys with the employee food bags stored above and amongst food for consumers. CDI - All employee food bags were removed from the lowboys and placed in a designated spot in the WIC. - Observed an employee backpack, phone, and headphones to be stored on an upper shelf of the clean dish rack. CDI - Backpack, phone and headphones moved to an employee area across from the dry storage racks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the handwash sink to fill up a sanitizer bucket with water. CDI - EHS and PIC intervened and provided education to employee on proper usage of handwash sinks. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed an large rolling garbage can placed directly in front of the handwash sink adjacent the ice machine in the kitchen. CDI - Garbage can moved to allow for access to the handwash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tofu at temperatures of 44-48F. Insert container was double panned and almost entirely sticking above the refrigeration level in the cookline opentop refrigerator across from the fryers. Cookline employees stated bringing the tofu from the WIC to the cookline at approx. 11:30am. - Observed insert container of kani in the cookline opentop refrigerator across from the fryers with the top layers of kani at temperatures of 48-51F. Kani was over stacked into the insert container, sticking above the refrigeration level of the unit. Cookline employees stated that they had just refilled the container after the lucnh rush and hadn’t been in the unit for longer than an hour. - Observed an insert container of shredded lettuce on ice directly on top of the prep table at the cookline at temperatures of 39-51F. Cookline emplopyees stated having placed it on ice during opening at approx. 11:30am-12pm. CDI - All items moved to the WIC to rapidly cool down. EHS and PIC held conversations with the cookline employees over proper practices going forward to help avoid temperature issues. 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 .

3-304.12 (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. - Observed the in use spatulas at the flattop grill to be stored in a container of water that was observed at 122F. Container was also observed with heavy accumulations of food debris. CDI - Utensil water changed and water rapidly heated to 135F+

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 the the interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have accumulations of food debris built up. REPEAT. - Observed the racks used to store clean dishes at the dishwashing area to have accumulations of grime.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser to not be dispensing soap at the time of the inspection at the handwash sink by the ice machine. CDI - PIC placed soap at the handwash sink as the dispenser was not working.

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 3 flats of raw shelled eggs stored on a shelf above raw beef in the WIC. CDI - PIC relocated eggs to above other raw shelled eggs. 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 an insert container of shredded cabbage in the cookline opentop across from the flattop grill that was provided with the incorrect date mark. Date mark showed 11/10 but cookline employee stated that the date had not been changed as it was from the bin located in the lowboy, which was dated 11/13. CDI - Date mark updated to match bulk supply. EHS provided education on proper date marking procedures and the importance of maintaining proper date marks that match the bulk supplies. 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 (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 2 ROP filets of raw tuna and 6 ROP filets of raw mahi that were thawing in the WIC and not removed from their ROP environment. Packages stated “remove from package, thaw under refrigeration”. CDI - PIT put cuts into all packages, removing them from their ROP environments.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the cookline to be testing at 0ppm of quaternary ammonia. All other buckets observed at proper 150ppm solution. REPEAT. CDI - Bucket emptied and refilled with properly concentrated solution.

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados on the cookline that were ready to use as per the cookline employee and still had stickers on the exterior.

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. - Observed the in use spatulas at the flattop grill to be stored in a container of water that was observed at 80F. Container was also observed with heavy accumulations of food debris.

4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility reusing a plastic single service bucket to hold mussels that was originally used for chicken flavored soup base mix. CDI - SS container voluntarily discarded and mussels transferred to cleaned plastic insert container.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator across from the fryers to be torn/falling off the door. REPEAT.

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 the gaskets and the interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have accumulations of food debris built up. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the food prep area to be obstructed from use by a large rolling garbage can in front the basin. - Observed the sushi counter handwash sink to be obstructed from use by utensils placed in its basin. CDI - Handwash sinks unobstructed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed multiple heads of unwashed cabbage stored directly on top of a bin of washed broccoli. CDI - PIC removed unwashed heads of cabbage. 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 - Observed a container of tofu overstacked in the cookline opentop refrigerator across from the fryers with the top layer of tofu at temperatures of 52-56F. REPEAT. CDI - PIC voluntarily discarded. - Observed a plastic container of raw tuna in the sushi counter lowboy refrigerator at a temperature of 54F. Sushi employee states having just prepared the item earlier today and then placing it into the lowboy. EHS observed container with proper 7/14 date mark. CDI - Sushi employee moved container to WIC to rapidly cool. 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. - Observed the facility properly using TPHC for fried rice and white rice in the kitchen but no written procedures were available on site at the time of the inspection. CDI - EHS provided TPHC documents on site and filled it out at the end of the inspection with the PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory on both the printed lunch and dinner menus does not include a reminder and only has asterisks that link to “raw/undercooked”. 10 day VR to observe both menus updated to include a proper consumer advisory reminder.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed imitation crab meat packages being thawed in a bus bin with running water at temperatures of 86F. CDI - PIC added scoops of ice to bring the temperature of the water down below 70F and EHS advised that during the summertime they continue to use ice when thawing with running water.

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 bucket of soy sauce by the WIC that was not labeled as to its contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to test at 0ppm of quaternary ammonia.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of dishes stored as clean on the rack across from the dishwasher to be wet nested. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator across from the fryers to be torn/falling off the door. - Observed the sanitizer dispenser, that is used to fill up sanitizer buckets, not properly mixing at the time of the inspection and only mixing a solution that tests at <50ppm quaternary ammonia. 4-502.11(A) Maintain utensils in good repair. - Observed the handles to the pasta strainers in the pot of boiling water on the stovetop to be melting/melted off.

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 the interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have an accumulation of food debris built up. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 containers of raw chicken and 2 containers of raw beef measured 44-46F in sandwich cooler. Also, tofu in other sandwich cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in freezer to cool. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting lettuce without washing it first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some containers and other clean utensils were stacked while still wet. Allow utensils to adequately air dry before stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips.

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. Clean low shelves and interiors of refrigeration. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tuna was on shelf above imitation crab in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Tuna moved to bottom shelf. Improvement from last inspection so reduced to half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Raw salmon measured 47F after preparation in sushi reach-in cooler. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - PIC moved raw salmon to walk-in cooler to cool. 0 pts. 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. Tuna in walk-in cooler was thawing still in ROP packaging. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open package.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up pot of water at hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Escolar is on the menu as white fish. Food must not be misbranded and honestly presented to customer. VR - Establishment must put “escolar” on menu and not “white fish”. Follow-up to be done within 3 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above cut lettuce in sandwich cooler bottom. Raw fish stored on shelf above ready-to-eat foods in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: 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 Crab Rangoon in hot holding measured 110-115F. TCS foods in hot holding shall measure at least 135F. CDI - Crab Rangoon reheated to above 165F. 0 pts. 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 1 container of raw tuna in sushi display cooler measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Tuna moved to walk-in cooler to cool. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in 0 ppm quat sanitizer buckets. Maintain wet wiping cloths in properly concentrated sanitizer solution. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on doors of sandwich cooler in kitchen. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Mini freezers are not commercial equipment. Replace with NSF-listed commercial freezers.

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. Clean shelves throughout kitchen. Clean shelves more frequently. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Some raw fish stored on shelf above sauces of cooked eel in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. Different circumstances from last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A few containers of ready-to-eat fish for sushi were missing date labels in sushi reach-in cooler and display cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - Items dated during inspection. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured 0 ppm quat on test strip. Ensure wet wiping cloths are stored in sanitizer at the appropriate concentration. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on some coolers along the line in kitchen area. Replace gaskets that are torn. REPEAT. 0 pts

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, bare hand contact, cold holding, raw food storage order, using TPHC, cooling, and dish washing were out of compliance today. No active managerial control over these risk factors. PIC must ensure that the rules in this code regarding food safety are met. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Health policy is posted in kitchen. Employee was asked if she knew if there was an employee health policy here, and she was unaware of it. Ensure employees know where to find the health policy information. CDI - Employee was shown policy posted on board. 0 pts. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee breaded raw chicken and did not wash hands before switching gloves and handling lettuce. Employee was educated that he must wash hands between handling raw animal foods and ready-to-eat foods. Employee breaded raw chicken again and then washed hands with gloves still on hands. Employees must discard gloves and wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and he washed hand properly. REPEAT

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 Employee was handling washed cucumber with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Cucumber discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bowl of cut salmon sitting on top of hand washing sink at sushi station. Scrub pad in other hand sink at sushi station. Do not block hand washing sinks and do not use them for any purposes but employee hand washing. CDI - Items removed from hand sinks. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Wrapped cream cheese sitting directly on top of plate of raw fish in sushi display cooler. Do not store raw animal foods where they can potentially contaminate ready-to-eat foods. CDI - Cream cheese moved to separate area away from raw foods. REPEAT 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. Can opener blade had visible multi-day residue on it and large amount of containers and lids stored as clean had sticker and food residue on them. Utensils must be cleaned to sight and touch. CDI - Soiled utensils and can opener moved to dish machine 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce measured 52F at 1:30PM. PIC stated it began cooling at 12PM. Lettuce still measured 52F at 3PM. Lettuce was cooling in large rolling container. Do not cool lettuce in large containers. Cool TCS foods in shallow containers or pans and leave them loosely covered or uncovered. CDI - Lettuce discarded as it would not reach 41F by 4PM. 0 pts. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crab, salmon, yellowtail, tofu, spicy salmon, shrimp and kale were stored completely out of temperature control at sushi station and measured 49-72F. Lettuce on line was also stored completely out of temperature control and measured 60F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. PIC sent blank TPHC form to potentially use TPHC for these items. 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 Eel in sushi reach-in cooler had old date sticker of 2-24. TCS ready-to-eat foods must be labeled with accurate prep date. Ensure staff are removing date stickers during dish washing process. CDI - Correct date label placed on pan. 0 pts. 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 Rice held using TPHC was not marked with time. TCS foods held using TPHC must be labeled with start time, and used or discarded within 4 hours. CDI - PIC placed time on container. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Charlotte roll on all you can eat dinner menu is missing asterisk tying it to consumer advisory on bottom of menu. VR - Verification required within 10 days that menu has been corrected REPEAT

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Pill bottle stored on shelf above clean utensils. Do not store medications above clean utensils or food. CDI - Pill bottle removed by PIC. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Soap stored above bags of salt. Do not store chemicals above food. CDI - Soap moved to bottom shelf. 0 pts.

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 Employee was cutting salmon and cooling it in reach-in cooler after cutting. Lettuce was cooling in large container with lid on container. Use walk-in cooler to cool TCS foods after preparation. Also, lettuce needs to be cooled in smaller amounts or ice needs to be used. CDI - Lettuce discarded and salmon moved to walk-in cooler. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed surfaces at sushi station and on back line. Wet wiping cloths must be stored in sanitizer solution when in between uses. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Stickers still on avocado husks in sandwich cooler top. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers and lids stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on cooler doors throughout. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep cut marks and are no longer smooth and easily cleanable. Replace or resurface cutting boards. 0 pts.

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. General cleaning needed on nonfood contact surfaces throughout, especially on outsides of dry storage containers, sides of cooking/holding equipment, and inside refrigeration units. Clean more frequently.

5-205.15 Maintain a plumbing system in good repair. Very low water pressure at left side faucet of 3-compartment sink. Repair. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tiles in dry storage area. // 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. Clean walls and floors throughout. Establishment needs to clean walls and floors more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above clean utensils. Store employee personal items in a separate location. Do not store personal items above clean utensils or food. 0 pts.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee’s open glass of soda on shelf with single-use items and open beverage container stored over prep top. Observed employee make open glass of water, walk to cook line and store on shelf, then employee placed drink on prep table. CDI-PIC removed employee drink from shelf, prep table and cook line 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 drinking soda from an open beverage container over prep table. CDI-PIC instructed employee to stop and employee discarded drink and washed hands.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from open beverage container, dump remainder of drink in hand sink. CDI-EHS educated employee on when to wash and hands were properly washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at sushi station blocked and filled with produce and other items. CDI-All items were removed from hand sinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all hand sinks in prep areas used as dump sinks. Observed employee wash produce at hand sink. CDI-All strainers and food debris were removed from hand sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink left of sushi station. CDI-PIC provided soap at hand sink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over chopped lettuce in reachin. Observed cucumber stored under raw lamb and beef in reachin. CDI-PIC corrected all storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed soiled, used gloves placed on prep top table, not discarded after use. Observed employee dump open drink into hand sink, rinse gloves, and then proceed to prep station. CDI-PIC discarded used gloves, and employee removed gloves and properly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed various fish above 41F at sushi station. CDI-PIC voluntarily discarded fish that was above 41F in display case and temperatures of reachin at sushi station began to drop during inspection.

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. TPHC procedure template may be found at: 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 Observed rice that PIC stated was held on time without a time stamp or prepared TPHC procedures. Employee stated the rice was prepared and removed from temperature control at 3pm. CDI-EHS provided PIC with written procedures and time stamp was added to rice.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed takeout menu missing reminder asterisk for raw sushi rolls. VR required within 10 days to ensure reminder has been properly added to all menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing a blue liquid at server station. PIC stated it was Windex. Observed larger unlabeled sprayer and PIC stated this was degreaser. CDI-PIC labeled containers.

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 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 . Observed spicy tuna that was prepared earlier today still in the cooling process in tightly packed, dense, tightly covered containers. CDI-PIC vented containers to increase cold air flow and increase cooling rate.

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 and thawing fish still in ROP. Ensure all fish is removed from ROP prior to 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 unlabeled shaker. CDI-PIC added label to working container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored across prep tables and cutting boards. CDI-All moist wiping clothes were removed by PIC.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. CDI-PIC added covered waste bin in female restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM at start of inspection. Facility has 180 days before points are lost for this violation.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee’s open glass of water on prep table. CDI-PIC removed employee drink from prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch trash and trash can then proceed to put away clean dishes and utensils without washing hands between tasks. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee scrub and load dirty dishes into dish machine and then proceed to putting away clean dishes without a hand wash between. CDI-Employee was educated on when to wash. All dishes and utensils that were touched by employee were moved to be rewashed and employee properly washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee braid hair and then pick up plates and utensils for customers. CDI-Employee was stopped and properly washed hands before delivering new plates to customers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber stored in hand sink. CDI-Employee removed metal scrubber and EHS explained that hand sinks may only be used for handwashing.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw salmon heads stored over RTE sauces and condiments in WIC. Observed raw beef stored over crab cream cheese in prep top. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed quail eggs stored over salmon. Observed raw chicken and pork stored in same pan in reachin. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed avocados stored over RTE condiments. CDI-PIC corrected all storage order violations.

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: 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 . Observed numerous RTE TCS foods without date marks in prep top units. CDI-PIC stated RTE foods were prepared within the last two days and added accurate date marks to RTE TCS foods. 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 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 . Observed cooked mushrooms (inka salad) from 8/8. CDI-PIC voluntarily discarded RTE TCS mushrooms that were held for more than 7 days from opening/prep.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk associated to foods that are served raw or undercooked. Add necessary asterisks to full menu and all you can eat menus. VR required within 7 days to ensure consumer advisory reminder has been added to all menus.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide near 3 comp sink. CDI-PIC removed household pesticide from the premises.

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 and thawing tuna still in ROP. Ensure all fish is removed from ROP prior to thawing.

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 handles stored in such a manner that the handle was making direct contact with dried rice and other non-TCS foods. 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. Observed rice paddle stored in water of 81F. CDI-PIC removed utensil from water. 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 quart and cup containers that do not have handles, used as scooping utensils, making direct contact with food. Ensure scoops with handles are used and stored in the upright position to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer at 3 comp sink. EHS tested sanitizer and it is currently at correct concentration. VR required within 10 days to ensure facility has obtained quat test strips.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near sushi station. PIC stated a repair request had been made.