AROY THAI / SUSHI MACHI

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above restaurant food in walk-in cooler and in sandwich cooler top. Store employee food on bottom shelf or in a separate area to prevent potential contamination.

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. Small container of raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom shelf. 0 pts. 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 Cooked chicken cooling in deep container at 72F at beginning of inspection. Baby corn in sandwich cooler also measured 56F. PIC stated the can was opened 1 hour ago. Use shallow pans or ice to cool TCS foods. Also, use walk-in cooler to cool TCS foods after they are removed from can. CDI - Baby corn moved to walk-in cooler to continue cooling and ice added to container of cooked chicken and it measured 41F by end of inspection. 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 .

5-205.15 Maintain a plumbing system in good repair. Cold water handle on handsink is not functioning and the water coming out of handsink gets to above 120F making it unusable for hand washing. VR - Verification required within 10 days that handsink is repaired so it can be used for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of tofu on prep table measured 65F. PIC stated it is stored on cooler but it was left out after an order. TCS foods in cold holding shall measure 41F or less. CDI - Tofu moved to walk-in cooler 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 .

3-501.15 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 Container of shrimp was cooling in container with tight lid. Leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. CDI - lid removed as corrective action. 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 .

3-302.15 Wash fruits and vegetables prior to use. Half of an avocado in sandwich cooler still had sticker on husk. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

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. Dust building up on some ceiling tiles in kitchen. // 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. Ceiling tiles in storage room with extra dishes are damaged and need to be replaced. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands before engaging in prep of food for mobile orders. CDI- EHS discussed when to wash with PIC, PIC had food employee rewash hands properly. *REPEAT* 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC drop hat, pick it up, and return to begin prepping food. CDI- EHS stopped PIC, discussed when to wash procedures, PIC washed hands properly before returning to food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal rods being stored in handsink at start of inspection. Observed food employee store raw ROP salmon in handsink. CDI- PIC removed rods from area, EHS discussed handsink usage, EHS had food employee relocate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy food residue accumulation. PIC stated that it should have been cleaned recently. Observed whisk with food residue accumulation stored above 3-comp as clean. CDI- PIC removed items to be w/r/s. *REPEAT* 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave used to reheat TCS foods for immediate service with food debris and residue accumulation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed no date on milk and half&half stored in standing glass RIC, no date on eel stored in flip top and standing RIF, and rice prepped 6/8. CDI- PIC stated that milk and half&half were opened Sunday, applied correct date. Eel was prepped and frozen on 6/10, thawed on yesterday, EHS discussed date marking procedures, correct dates were marked. PIC voluntarily discarded rice out of date. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 asterisking on sushi menu with items served raw or undercooked. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure or words stating items are being served raw or undercooked on sushi menu. VERIFICATION REQUIRED.

3-501.13 (B) Use approved thawing methods. Pf. Observed large pot of noodles being thawed, submerged without running water to allow for agitation. CDI- PIC began running water and emptied still water. 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 being thawed in prep unit, not removed from reduced oxygen environment. CDI- EHS discussed thawing methods and safe food handling instructions with PIC, PIC cut packaging to introduce oxygen to environment.

6-303.11 Provide required lighting intensity. Observed WIC lighting at 3.2 foot candles. Increase WIC lighting to 10 foot candles or more. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s personal phone stored on table with single service items being used to pack mobile orders. CDI- PIC had employee remove phone to designated area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a food employee enter the kitchen after family meal in the dining room, and go directly to handle clean dishes from the dish machine, without washing their hands. CDI: EHS educated food employee on hand washing requirements and food employee washed their hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a food employee with gloves on who physically left the kitchen and came back into the kitchen with the same pair of gloves on and walked straight to the sushi make line to make sushi. CDI: EHS educated food employee on why this is an improper use of gloves, and explained the different times they need to change gloves, and also mentioned that a handwash is required anytime they change gloves to change a task, and anytime they enter the kitchen; food employee discarded gloves and re-washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one mesh strainer with visible food debris on the food contact surface, stored hanging in the clean dish rack. CDI: Strainer was moved to the dish room to be properly washed, rinsed, and sanitized. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a deli container of raw spicy tuna mix that was date-marked 2/12 and stored in the lowboy cooler (sushi line) Food employee stated that they prepared the spicy tuna on 2/12, and freeze them in deli containers, and pull out to thaw as needed. Food employee stated that the spicy tuna was taken out to thaw yesterday, 2/17. CDI: Food employee created a date label to depict that it was thawed yesterday, and EHS went over date-marking rules with food employee. Observed a deli container of tofu that was date-marked 2/05 and stored in the lowboy cooler (Thai food line). CDI: PIC voluntarily discarded the tofu, since the time/temperature window had surpassed. Observed a housemade chili sauce (made with TCS ingredients) that was date-marked 1/29. CDI: PIC voluntarily discarded the chili sauce. Observed a lexan container of cooked pad thai noodles in water that was not date-marked, stored in the lowboy cooler (Thai food line). PIC stated that the noodles were prepared on Sunday, 2/16. CDI: PIC created date label for the noodles. Observed a container of crab rangoon filling that was not date-marked, stored in the WIC. PIC stated that the crab rangoon filling was prepared on Sunday, 2/16. CDI: PIC created date label for the filling. **EHS went over date-marking rules with PIC and food employee. 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 (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 holding Sushi rice and flat noodles held at room temperature for up to 4 hours, but could not provide written procedures to hold these TCS food items at room temperature. Observed time stamps of hold and discard times for both food items. CDI: EHS provided hard-copy of TPHC template for the PIC to fill out and post in the kitchen to be in compliance with TPHC. 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 Observed no consumer advisory on the Sushi Menu (separate from the facility's Thai menu) for the menu items served raw or under-cooked. CDI: EHS sat down with the food employee (who is a part-time sushi chef) and went line by line to figure out which menu items needed to be marked with an asterisk, which includes, Salmon roll, Tuna avocado roll, Shrimp tempura roll, Spicy tuna roll, Spicy salmon roll, Spider roll, California roll, Salmon avocado roll, Tuna roll, Yellowtail roll, Salmon nigiri, Tuna nigiri, Yellowtail nigiri, Tuna/salmon tataki crudo, Sushi dinner, Sashimi sample, Salmon carpaccio, Tuna crackers, Yellowtail jalapeno, Sexy roll, Snow roll, Juice roll, Elite roll, Blue roll, 49 roll, Yaki roll, Cherry roll, Panther roll, Bentley roll, and the MPV roll. VERIFICATION REQUIRED within 10 days to ensure that the facility has made the corrections on their Sushi menu, adding in a consumer advisory (including the disclosure and reminder).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle stored underneath the handsink near the sushi area. Food employee stated that it is bleach sanitizer. CDI: Food employee wrote "sanitizer" on the bottle. 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 three cans of HotShot "flying insect" and one bottle of Zevo "flying insect" stored in the chemical area. CDI: PIC voluntarily discarded these items, as they are not made to be used in commercial food service.

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 couple seasonings shakers at the sushi make line without labels. Label all working containers.0

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed vermicelli noodles in a deli container, full of water, stored in the WIC. Observed a large lexan container of cooked pad-thai noodles submerged in water, stored in a lowboy cooler. PIC stated that the noodles get hard if they do not keep them in water. EHS observed the packaging stated "Keep refrigerated" but no mentions about needing to keep the noodles in water. EHS advised to find a different method. CDI: PIC drained the pad thai noodles. 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 two dented cans of baby corn stored with non-dented cans on the dry storage rack. CDI: Cans were separated to hold for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket stored near the sushi make line reading 0ppm of chlorine sanitizer. Food employee stated that the bucket was filled with sanitizer on Friday, 2/14, and hasn't been filled since then. EHS explained why sanitizer buckets should be dumped out daily and not held to re-use the next day (or days). CDI: Food employee dumped out the sanitizer bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed the sanitizer bucket near the sushi make line, stored directly on the floor. Keep sanitizer buckets with in-use wiping cloths off of the floor to prevent contamination.

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 a ceramic bowl used to scoop salt, stored submerged in the food product, inside of the salt bin. Observed a soup ladle used to scoop dried red pepper flakes, stored with the handle submerged in the food product, inside of the dried red pepper flake bin. Keep all scoop handles up out of the food product when storing in the non-TCS food bin, and discard any bowls that are used to scoop non-TCS food products, to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of one of the two shared waste containers kept open during the inspection. Keep doors closed when not in use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg flats stored on wire shelf above papaya salad in large prep reach in. No visible contamination was observed. CDI - PIC rearranged storage order. - 3 - REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed WIC not functioning at time of inspection. WIC was empty. PIC stated repairman was at facility the previous day to get list of parts needed. Sufficient equipment was available to ensure facility is able to maintain cold holding. A VR will be conducted within 5 days to verify WIC repair. Spot visits will be conducted to make sure remaining units are holding TCS foods at 41F or below. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and worn tiles in kitchen area. Replace

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloths stored inside of handsink. CDI - Items removed by PIC. -0-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored over cooked chicken inside of prep top unit. CDI - Staff present educated and storage order corrected to prevent cross-contamination. 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 containers of raw chicken stored above raw pork and raw beef inside of prep top. CDI - Staff educated and storage order corrected to prevent cross-contamination. -3- 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. Observed newly installed dish machine in use sanitizing utensils at 0 PPM chlorine. CDI - EHS instructed PIC on how to prime sanitizer and ran another cycle which resulted in sanitizer concentration of 50 PPM. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

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 single service to-go hinged containers with aluminum foil faced upwards on shelving area above prep unit. -0-

4-501.11 Maintain equipment in good repair. Observed two damaged gaskets at 3-door upright reach-in unit. Replace. -0-

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 water pooling inside of 3-door upright reach-in unit. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken stored over cooked chicken inside of lowboy unit. CDI - Employees present educated on storage order and cooked chicken discarded as it had been cold holding > 41 F degrees since previous day. 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. Observed gloved employee preparing foods and transition into washing and handling clean utensils. CDI - Employee educated and gloves discarded. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on manual can opener that was stored as clean. CDI - Utensil transferred to 3-compartment sink to be washed, rinsed and sanitized. 4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, - P. Observed dried food residue on blade of can opener affixed to prep table. According to PIC, the can opener was not used today. CDI - Can opener removed to be W/R/S at the 3-compartment sink. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 41 F or less. - P. Observed compliance on cold holding with exception of cooked chicken at 47 F degrees inside of the lowboy unit. Product had been in unit over night. CDI - Chicken voluntarily discarded. -0- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of methane gel chafing fuel stored over clean dishes and closed container of dry food at back storage room. No physical evidence of contamination observed. CDI - Item removed to its designed chemical storage area. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects throughout the facility. Recommend contracting PCO for treatment services. -0-

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash can opener and immediately transition the utensil to sanitizing basin. CDI - Employee educated and utensil properly W/R/S. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall at back storage room. Repair. REPEAT: 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. Observed dust accumulation on kitchen ceiling tiles spreading throughout the kitchen. Keep clean. -0.5-

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items co-mingling with retail canned goods on dry goods shelving unit. -0.5-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on walls and sides inside of ice machine. Recommend higher and thorough cleaning of equipment. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date on sweet sticky rice inside of reach-in unit and bamboo shoots held past 7 days (8/10-8/16) PIC stated the sweet sticky rice was made on 7/15 and stored into the freezer until 8/17. CDI - Correct date marking added to container of sweet sticky rice and bamboo shoots voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 dented cans of cut baby corn and coconut milk stored with intact goods. CDI - Damaged goods separated. -1-

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 food debris on several utensils stored on magnetic wall mount above prep areas. CDI - Utensils transferred to 3-compartment sink to be W/R/S. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily scored cutting boards during inspection. CDI - Cutting boards removed. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on kitchen ceiling tiles nearest walk-in cooler. -0-

6-303.11 Provide required lighting intensity. Observed several lights flickering inside of female restroom and kitchen area above dry storage unit. PIC stated that a request for repairs has been made. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed apple AirPod case stored with containers of foods on utility cart at cook line. Observed personal cell phone stored with retail goods on prep top lid. CDI - Personal items removed. -0-