JASMINE BUFFET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and utensils stored clean on the bottom of a prep table. Utensils still had debris on the food contact surfaces. CDI-PIC moved all utensils to the dish pit to be w/r/s/. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bottle of de-greaser labeled as sanitizer. CDI- PIC re-labeled bottle with the correct name.

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 yellow fin tuna thawing in the WIC still in the reduced oxygen packaging. Remove from ROP to properly thaw fish. CDI- PIC opened up packaging to continue the thawing process.

6-202.13 Properly locate mechanical insect control devices. Observed several fly strips located throughout the kitchen starting at the dish pit all the way back towards the dry storage area. Fly strips were located over clean dishes and prep areas. EHS asked for the strips to be removed and placed away from any food preparation areas, food storage and sanitized dishes.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee storing his water bottle on the prep table behind the cook line. CDI- EHS asked employee to move the drink to the bottom of the prep table to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then not use a barrier to turn off the faucet, decontaminating their hands. CDI - EHS intervened and had PIC educate the employees on proper handwashing procedures. Employee properly rewashed hands and used a barrier to turn off the faucet.

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 a large bin of raw chicken wings to be stored on a shelf above bins of raw salmon and raw shrimp in the 3 door RIC across from the oven. REPEAT. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a bin of raw shrimp to be stored on a shelf above a container of pre-cooked mussels in the 2 door RIC across from the wok line. REPEAT. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear liquid at the dishwasher area to not be labeled as to its contents. CDI - PIC labeled chemcial bottle.

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 metal insert containers of sauces and seasonings to not be labeled as to their contents at the cookline. REPEAT. CDI - PIC labeled containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple bags of flour, sugar and MSG to be stacked on top of one another on the floor at the dry storage area.

3-302.15 Wash fruits and vegetables prior to use. - Observed a bin of avocados that were ready to use as per the PIC at the sushi counter area that still had stickers on them.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed a majority of the dry storage shelves in the back of the kitchen to be lined with absorbent, uncleanable cardboard. 4-501.11 Maintain equipment in good repair. - Observed the fans in the WIF closest to the dry storage shelves to have a heavy accumulation of ice. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw breaded shrimp over RTE times in RIC. Observed fish over condensed milk. Observed raw salmon sushi over cooked shrimp. CDI - PIC rearranged order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Cleaning frequency should increase.

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 several squirt bottles and seasoning shakers with no label. CDI - PIC labeled all containers.

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 flower container submerged in the flower with no handle. CDI - PIC took out container from flower.

4-501.11 Maintain equipment in good repair. Observed build up of ice on the inside of freezer on pipes and floor. 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 chipped and broken spatula and other equipment. CDI - Items voluntarily discarded.

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 out side of lids and containers with date marking labels on in clean dish area. CDI - PIC took labels off and rewashed.

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 floors with build up of food debris from pervious days. Cleaning frequency should increase.

5-202.12 Provide at least 100F water at handsinks. Observed employee handwashing sink reach 80F. PIC increased hot water flow and reached 100F.

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 two containers raw chicken stored above two containers raw beef in RIC next to MTO grill area in front of chicken. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut pineapple, whole peppers, peeled onions, and cut dragonfruit in metal containers without lids or wrappings in produce WIC. PIC added plastic wrap coverings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of raw chicken that was overfilled in prep top and one container of cut cabbage sitting out without temperature control near cookline at 58F. PIC stated cabbage was going to be cooked shortly. CDI-PIC moved raw chicken and cut cabbage into WIC to cool down. Ensure foods used during prep are not subject to extended amounts of time at room temperature. 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(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 cooked broccoli, chicken & broccoli, white rice, fried rice, and sesame chicken without times listed for TPHC or times that had been smeared/illegible. CDI-PIC added times for all items.

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 raw tuna mix and pre-cooked crabs legs in sushi bar and sushi lowboy slowly cooling in units. CDI-PIC moved items to WIC to cool back down. EHS spoke with PIC about storing less crab sticks per container due to crab remaining out of unit when sushi rolls are being made. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the top interior of the ice machine on the sushi side wait station to have an accumulation of black grime. REPEAT. 10 day VR to observe compliance. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of bleach and a bottle of hand soap stored on a lower prep table directly next to a bucket of BBQ sauce. CDI - PIC moved chemical bottles.

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 sliced tomatoes cooling at a rate of 0.0 degrees/min. PIC stated that staff only cuts up 2 tomatoes at a time to ensure they go through them quickly and then places them directly into the opentop refrigerator at the cookline. EHS explained how that unit is not designed to cool down the items and is only made for maintaining temperature. REPEAT. CDI - PIC moved to WIC to rapidly cool. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the rear door to the kitchen open at the time of the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a stack of bus bins wet stacked on the rack adjacent the dishwasher. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. - Observed cardboard boxes lining the dry storage shelves along the back wall of the kitchen.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of apple sauce with severe dents along the seams stored amongst wholesome cans on the dry storage shelves. CDI - PIC moved to designated dented can area to be returned to vendor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a deli slicer stored on the lower shelf of the dry storage shelves with food debris accumulated in the hard to clean crevices. PIC stated they do still use the deli slicer but not often. CDI - PIC moved deli slicer to dirty dish area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a bus bin of blue crab stored in the RIC across from the cook line fryers at a temperature of 44F. PIC stated he had the blue crab out at 8:30am to prepare it for the day and then placed it in the covered bus bin and directly into the RIC. The unit is not designed for rapid cooling and the bus bin must be uncovered to allow for proper air flow around the cooling product. CDI - PIC moved bus bin to WIF and the lid was removed for rapid cooling. Observed at 41F 40 mins later. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed all the squirt bottles of various condiments behind the hibachi and sushi stations to not be labeled as to their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal pans to be wet stacked on the drying rack adjacent the 3 compartment sink. CDI - PIC separated wet stacked dishes to allow for proper air drying.

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 a build up of food debris and rust on the exterior of the cookline oven.

5-501.111 Keep storage areas and bins for waste in good repair. - Observed the cardboard dumpster with cracks/holes in the bottom left section of the dumpster. REPEAT. 5-501.116 (B) Soiled receptacles and waste handling units for refuse shall be cleaned at a frequency necessary to prevent a buildup of soil or becoming an attractant for insects and rodents. - Observed a heavy accumulation of grease on the exterior of the grease dumpster and the floor beneath the grease dumpster.

5-202.12 Provide at least 100F water at handsinks. Observed employee restroom handwash sink with a temperature of 77F. PIC adjusted water to 101F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of fried oysters stored underneath a container of raw shrimp. CDI-PIC corrected storage order. 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. Observed all cold items (cut melons, cut lettuce, etc) held under TPHC at buffet line without any times marked as listed by procedures. CDI-PIC added times items were removed from temperature. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of margarine used at hibachi station stored on the ground. PIC moved bottle to prep table. 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 stored with undented cans on dry storage rack. CDI-PIC moved dented cans to shelf designated for dented cans.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed moderate, white food buildup in the top corners of the hard to reach areas inside dishmachine.

5-501.111 Keep storage areas and bins for waste in good repair. Observed left side dumpster with minor holes in the front, bottom right section of dumpster due to rusting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and raw beef overfilled in prep unit containers above 41F. CDI-PIC moved items to WIC to rapidly cool. 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 .

3-501.19(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 all buffet items held on time without marker labels indicating time food was set out. CDI-PIC added times to all buffet items.

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 chopped tomatoes and canned cheese sauce cooling in prep unit. CDI-PIC moved items to WIC to rapidly cool. Cheese sauce cans are shelf stable, tomatoes are chopped daily and both items are prepped and immediately used in prep unit per PIC. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed multiple fly traps stored above a prep table and drying rack. PIC moved fly traps.

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 multiple in-use ladles stored in between woks and in an un-sanitized area. PIC removed ladles from cooking area and EHS spoke with PIC about getting ladles in an area that can be sanitized or remain in the cooking equipment.

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 one container of raw chicken stored above raw flounder and raw shrimp in RI. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 containers of cut cabbage in WIC at 46F that were prepped on 2/20 and have not left the WIC after being prepped, per PIC. CDI-PIC voluntarily discarded items. 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 .

3-501.15 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 cabbage cooling since being prepped on 2/20 with covered lids and in large, plastic containers. CDI-PIC voluntarily discarded items. EHS spoke with PIC about leaving cabbage uncovered to allow for the maximum transfer of heat and to use shallow, metal pans during the cooling process, then placing food into a large container once cooled. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with rusted cracks and holes on the bottom left side of dumpster. PIC stated that he would call waste management company to replace dumpster.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hands to spread out cooked mussels. CDI PIC Voluntarily discarded and cooked a new batch. Employee washed his hands and used utensils. 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

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 several containers and squeeze bottles without lables. CDI PIC labled the items

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking bowls. CDI PIC unstacked and place on shelf to dry.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes water temp was 84F dish soap doesn't give a temp. CDI PIC had employee change out water. EHS tested water temp 115F