YAMA LOSO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed washed broccoli stored under unwashed produce in walk in cooler. CDI- PIC corrected storage order. -0- 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. EHS observed cabbage stored in lowboy unit that had been cut the day prior and cooled in the unit. Facility did not have cooling logs and cabbaged temped at 44F after being in the unit over night. CDI- PIC voluntarily discarded the cabbage. -1-5- For more information, please visit: www.meckncgov/foodsafety 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 EHS observed shredded cabbage stacked high in a pan covered with Saran Wrap in lowboy unit. CDI- PIC voluntarily discarded the product. **EHS did not escalate points due to overall improvement with cooling methods and monitoring. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on desert lowboy cooler. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic pan stored as clean with visible sticker residue present, sticker residue is touching the food contact surface. CDI- PIC took items to be w/r/s. -0- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored with facility equipment in sushi prep areas. CDI- PIC relocated the medication to an approved location. -1-

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 salmon and raw tuna cooling in lowboy unit with no temperature change over a 30 minute period. See temperature chart. EHS observed facility was cooling raw fish in lowboy unit, tightly wrapped in plastic. After 30 minutes PIC instructed food employees to take fish to walk in freezer to rapidly cool. After approximately 20 minutes in the freezer the items were still not down to 41F or below. CDI- PIC then instructed food employees to remove the plastic covering off the raw fish and place them in the sushi display cooler. Items hit 41F after an additional 15 minutes. EHS and PIC discussed methods to cool raw fish faster as PIC stated that removing the plastic wrap affects the quality of the fish. -0.5- 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 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 a few spray bottle of truffle oil and several spices unlabeled in facility. CDI- PIC instructed food employees to label all items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed facility prepping with avocados that still have stickers present. EHS advised that avocados should be washed and the sticker should be removed before items are cut into. **REPEAT** -0.5-

5-202.12 (A) Handwashing Sink, Installation. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Observed the hank sink on the cook line was not able to provide hot water. PIC stated that the faucet handle was stripped yesterday and they have a work order in to get the handle repaired. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sinks at sushi bar blocked. One was blocked by a table and another was blocked by a cutting board across the sink. CDI- Items were removed, unblocking the sink. EHS and PIC discussed ensure it hand sink are always accessible. EHS suggested to put cart on wheels so that it could be easily moved by employees.

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 raw beef stored above raw fish in the WIC. CDI- Storage order was corrected. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen raw fish being thawed on the counter at sushi station. CDI- PIC instructed employee to place the raw fish in the lowboy cooler to properly thaw.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting through plastic on unwashed cucumbers. PIC stated that employee will wash it after it is cut. CDI- EHS provided education and PIC instructed employee to wash cucumbers prior to cutting them.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic deli containers that were stored clean and nested wet. CDI- PIC took items to dish area to be w/r/s.

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./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed food employee drinking from a cup with no lid and store cup on cutting board. -CDI- EHS educated food employee on proper drinking and food employee removed item. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed no shellstock tag stored with oyster bag. Observed no last used date on shellstock tags. Per PIC, bag is split between this store and a different location. -CDI- PIC voluntarily discarded oysters with no shellstock tags and properly date marked other tags. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw ground tuna stored over RTE frozen kani sticks. -CDI- PIC corrected storage order. -0- 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 items in prep unit #1 above 41F. Refer to temperature chart. Observed ambient air of unit at 44F. -CDI- PIC placed items in WIF to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY TO STORE ITEMS IN OTHER UNITS UNTIL REPAIRS CAN BE MADE** -1.5- 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 no time stamp on masago. -CDI- PIC voluntarily discarded items. -0-

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 multiple items prepared today such as raw fish for sushi, raw chicken, and shrimp tempura cooling with protective plastic coverings. Raw sushi fish was found cooling in lowboys. -CDI- EHS educated PIC on proper cooling methods and PIC removed protective covering and placed items in lowboy in WIC to facilitate rapid cooling. **REPEAT** -1- 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 flying pests in kitchen area. -0-

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 tongs stored on oven door handles. **REPEAT** -0.5- 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 plastic container with no handle being used to scoop out carrots.

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 equipment starting to rust such as ice machine, shelving in WIC, and sides of cooking equipment. -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 greasy residue on NFCS of large pot stored as clean. Observed dust buildup on vent covers of ice machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee rewashed hands. **REPEAT** -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons, oranges and limes stored over RTE sauces in WIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed frozen bags of edamame stored in same container with edamame, contacting RTE edamame. -CDI- EHS educated PIC on proper storage of items and items were removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut lettuce in prep unit with no date. Observed sushi rice date marked 2/5 (discard 2/11), lobster date marked 1/28 (discard 2/3). Per PIC, items were date marked with freeze date and not updated once pulled from freezer and cut lettuce was prepared 2 days prior. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 multiple cut raw fish prepared today cooling in display case units wrapped in protective plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC unwrapped items and placed in WIC to facilitate rapid cooling. **REPEAT** -1- 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 spices on the line with no labels. -0-

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 knifes stored between 2 prep units and between prep unit and wall. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items and placed at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in bowls stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

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 greasy residue on NFCS (exterior) of large pots stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (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 raw chicken stored over raw shrimp in prep unit. -CDI- PIC corrected storage order. -1.5- 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 food debris on dishes stored as clean, especially utensils. -CDI- PIC placed items at dishpit to be W/R/S. -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 .

3-501.19(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 being held on TPHC at FOH with no time stamp. -CDI- PIC properly time stamped items. -0-

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 multiple raw fishes prepared today cooling in display cases and lowboys at FOH wrapped in plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC moved items to WIC and removed plastic wraps to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests near dry storage/clean dish storage. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle rag used to wipe down counter and then return to food prep. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and then turn off faucet with bare hands thus recontaminating hands. -CDI- PIC educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at 0 ppm chlorine. -CDI- PIC corrected to 100ppm. -0- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in sushi display case, lowboys at sushi bar and prep units. Observed ambient air of prep unit #2 at 52F. Per PIC, items above 41F were prepared today. -CDI- PIC placed items in WIC or freezer to cool back down. **3 DAY VERIFICATION REQUIRED FOR PREP UNIT #2** -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. Per PIC, contents of one bottle were unknown, contents of other bottle were sanitizer. -CDI- PIC discarded of contents of unknown bottle and properly labeled sanitizer bottle. **REPEAT** -2-

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 multiple items prepared today cooling in display case and prep units with protective coverings/lids. -CDI- EHS educated PIC on cooling methods and PIC removed lids and placed items in WIC or freezer to facilitate rapid cooling. -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 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 missing labels on sauce containers in lowboys at sushi bar and on freezer where sushi bar is located. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean containers stored on top of shelving with debris/dust build up. -0-

4-501.11 Maintain equipment in good repair. Observed ice buildup on floor of WIF. Per PIC, maintenance has been called. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee items stored over retail items in WIC. -0-

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs at all hand wash sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed calamari and eggs stored above ready-to-eat food items in the walk in cooler. Observed sea urchin and eggs stored above ready-to-eat items in the sushi cooler. CDI - All items were moved to the correct order. REHS provided storage posters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of fried rice hot holding at 126 degrees. Item was voluntarily discarded. No points taken due to item being sold or discarded within 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle and a large bottle of bleach with no label. CDI - Manager labeled during inspection.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometers in all under counter coolers.

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 small containers of spices with no labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cooking with a watch.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids.