KAIRU SUSHI AND NOODLE BAR

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed open packages of raw fish stored above edamame in the reach-in freezer. Observed unwashed avocados stored above ready-to-eat sauces in a reach-in cooler. CDI - Items were moved to the correct order. Improvements made from previous inspection.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46-47 degrees TCS food products in the reach-in cooler closest to the kitchen entrance. Items were voluntarily discarded. Cooler will not be used for TCS food products until it is repaired.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for a few products inside of the prep cooler and low boy. CDI - Items were dated for when they were opened or prepared.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor of the walk-in freezer. Observed ice dripping on packages of food in the walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one cook preparing food while wearing a watch.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting an avocado with sticker still attached.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed forks and spoons stored in containers with the food contact surfaces facing upwards.

REPEAT 4-501.11 Maintain equipment in good repair. Observed water drip and large chunks of frozen ice from condenser unit in walk in freezer. Observed a broken prep cooler that is not being used.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the recycling dumpster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat sauces, vegetables, and garnishes in reach in cooler. Observed raw shrimp stored above unwashed avocados in reach in cooler. CDI - PIC corrected storage order. Storage order informational sheet is posted on wall next to walk in cooler. Correct storage order procedure was reviewed with PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no start and discard time for brown rice and cooked edamame being held on TPHC. CDI - Items were prepared at the same time as sushi rice which had start and discard time posted using a date marking sticker. Start and discard times were added. Written procedures were reviewed with PIC. -0 points-

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 ROP tuna thawing under refrigeration in reach in cooler without being removed from packaging. CDI - PIC opened packages to remove thawing tuna from ROP environment. -REPEAT- -0.5 points-

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 salad tongs that had fallen into salad mix. CDI - Salad tongs were repositioned so that tongs were above food. -0 points-

4-501.11 Maintain equipment in good repair. Observed water drip and large chunks of frozen ice from condenser unit in walk in freezer. Walk in freezer was maintaining items frozen. PIC has been advised to call technician and to protect frozen foods from ice build up. -0 points-

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 heavy food splash, residues, and debris under grill, above cold holding drawers, and in gaskets of prep units. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee using cloth to wipe off soiled gloves before returning task. CDI- EHS discussed glove change procedures with PIC, PIC had food employee discard gloves before returning to task.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container used for active utensil storage being held in container with visible heavy residue accumulation and food debris stored as clean. Observed ladle stored as clean with heavy food residue accumulation. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed boiled eggs, shredded chicken stored in 2D flip top without date. PIC stated items were prepped on yesterday. Tofu, crab meat stored in 3D prep unit without date prepped on yesterday, per the PIC. CDI- PIC had food employee apply correct date marks during inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed signature rolls and items throughout the menu with an asterisk to a footnote without disclosure statement. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles containing blue chemicals without being labeled. CDI- PIC removed items to have labels placed on spray bottles.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ROP tuna being thawed without slit, cut, or oxygen being introduced to environment. CDI- PIC had employees cut slits to introduce oxygen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live multiple pests and crawling insects inside outside storage bin for spare equipment, utensils, and dishes. PIC stated that pest control would be contacted to treat the area. Ensure all equipment, dishes, and utensils are removed from bin prior to treatment.

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 food debris, debris, and residues under grill above cold drawers and in gaskets of 3D prep unit on cookline. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal drink stored above prep table on cookline, personal bowl of cooked shrimp stored in cold drawers with shrimp used for customer orders. Designate area for the storage of employee food, drink, and personal items.

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 next to soup make table blocked by rolling cart. CDI: Cart moved to make sink accessible. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to ice machine. CDI: PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed heavy amount of food waste/debris in hand sink next to soup make table. CDI: PIC cleaned hand sink.

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 above noodles in hibachi 2-door reach-in cooler. CDI: PIC rearranged storage order. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and insert pans stored as clean soiled with food waste/stickers/sticker residue. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in soup make table and 3-door reach-in cooler. Product with various prep dates. Ambient temperatures of units 40F and 41F. CDI: PIC voluntarily discarded product and turned temperature off unit down (35F-37F). EHS will return within 10 days to verify long-term compliance. EHS provided Risk Control Plan and temperature logs to PIC via email. **Continued non-compliance can result in permit action and food being discarded at next inspection**

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 rice noodles being held with incorrect date label on product. PIC stated product prepared 04/02/25 but dated for 04/03/25. CDI: PIC corrected date label.

3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in bulk storage containers stored with handle in contact with product. CDI: Handles turned upright.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handwashing sink blocked by cart twice. CDI- Removed. EHS discussed with PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp, round eye and beef stored over ready to eat foods in the walk in cooler. CDI- Raw meats placed on the bottom. Observed raw beef stored over ready to eat items in low reach in cooler. CDI- Beef placed ont he bottom. 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. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salmon, lettuce and masago holding above 41F in the sushi prep top. CDI- Items placed in the walk in cooler and cooled. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure for consumer advisory. CDI- Manager added disclosure to menu.

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 cornstarch and garlic powder without labels. CDI- Items labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 50ppm. Hot water used to make solution, possibly denaturing solution. CDI: Education provided and PIC remade solution with cold water- 200ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pork broth cooled overnight in walk-in cooler not meet cooling parameters. See violation #33 for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and beef being held above 41F in 2-door reach-in cooler. Product with various prep dates. Fried rice (165F) cooling in unit causing temperature of foods to rise. CDI: Education provided, rice moved to walk-in for cooling, and PIC voluntarily discarded products. REPEAT VIOLATION.

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 beef dated for 07/28/24 being held in 2-door reach-in cooler. Observed pork broth dated 07/19/24 being held in walk-in cooler. CDI: Products discarded.

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 fried rice(165F) cooling in covered metal insert pans in 2-door reach-in cooler. CDI: Education provided and product moved to walk-in for more rapid cooling. Observed pork broth cooled in deep covered stock pot on bottom shelf of walk-in cooler. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in 1-door reach-in cooler in vacuum sealed packaging. CDI: Education provided and food employee cut into packaging.

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 standing water in bottom of ice scoop holder. EHS recommended making holder self-draining.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with heavy sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

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 salad cooling too slowly to meet cooling parameters in walk-in cooler. CDI: Education provided, product vented for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in sushi make table. CDI: PIC voluntarily discarded and turned temperature of unit down. REPEAT VIOLATION.

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 lettuce cooling in plastic wrap stacked on sheet trays in walk-in cooler. CDI: Education provided, product vented for more rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed tuna thawing in sealed/closed plastic packaging. CDI: Education provided ad food employee cut into product for proper thawing.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed EH policy with 5 illnesses. CDI: Education provided and EHS provided updated copy of EH policy with “big 6” illnesses listed. PIC printed document.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup. CDI: Education provided and EHS provided copy of bodily fluids plan. PIC printed document.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stored as clean soiled with sticker residue. CDI: Food employee sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed escolar and crab sticks being held above 41F in sushi display case. PIC stated unit turned off nightly for cleaning and product held in make table. Unit turned on daily when staff arrive. EHS recommended turning unit back on at night to allow for more time for unit to cool down. CDI: PIC moved product to cooler for rapid cooler (<41F).

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 no written procedure for sushi rice held on TPHC. CDI: EHS provided and completed paperwork with PIC during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed various menu items with no disclosure. CDI: PIC corrected and reprinted menus during inspection.