POKE CAFE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw eggs stored over RTE foods in reach in cooler. EHS notified PIC and provided education. No contamination observed. CDI - PIC rearranged storage order. (0) 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) EHS observed tempei and chicken dumplings beyond 7 days. EHS observed sushi grade fish and an opened container of kimchi without proper date markings. PIC stated that kimchi was opened this morning and sushi fish was thawed from the previous night. PIC stated process for sushi fish is: thaw for 24 hours then cut product next day. EHS provided education on date marking. Facility has shown some slight improvement; risk control plan not needed at this time. EHS will continue to assess progress and procedures for date marking. EHS advised to create an SOP or opening checklist that would include verifying dates daily to ensure products are not held beyond 7 days. CDI - PIC voluntarily discarded dumplings and tempei; PIC applied proper date markings to kimchi and sushi grade fish. (3) 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no approved thin probe thermometer in facility during inspection. EHS provided education; PIC stated thermometer will be ordered today. 10 DAY VR required. (0.5)

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. EHS observed containers of seasonings and bottles of oils/sauces in back kitchen area unlabeled. EHS advised to label all working containers of food that are in use and not in the original container. (1) REPEAT.

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. EHS observed ceiling tile in back kitchen with water damage. EHS observed ceiling tile bulging from frame. EHS advised replacing ceiling tile. (0)

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. EHS observed plastic screens used for open air make unit. Plastic screens are on a roller and can be pulled out over the food in the make unit and attached to a hook. EHS observed this screen soiled with food residue and debris. PIC stated that facility will pull out the soiled part of the screen and cut it, leaving only the new part of the screen to then be used until the plastic roll is gone, then replaced. EHS advised that the inside portion of screen is a food contact surface and shall be cleaned every 4 hours or when contamination occurs. EHS advised facility to create SOP on how to properly clean/sanitize screen. CDI - PIC removed screen to be wash, rinsed, and sanitized. (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 .

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) EHS observed one pan of cooked pork held beyond 7 days. EHS observed bento box of rehydrated mushrooms, fish cakes, and cooked spinach held with improper date. PIC stated all items in box were prepared this morning and the date was not switched. CDI - Pork was voluntarily discarded. EHS allowed facility to apply new date to bento box of ingredients but stated that next inspection items could be discarded due to improper dates. REPEAT. (3) 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed spray bottle of sanitizer stored on hand sink counter. EHS advised places where chemicals shall be stored to avoid contamination.CDI - PIC moved bottle to under prep table. (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 EHS observed cut salmon cooling from being prepared three and a half hours prior to inspection. EHS observed salmon at 46.0F. EHS observed salmon in metal container with tight fitting plastic wrap. Due to limited time EHS advised PIC to change cooling methods and vent container to allow for proper cooling. CDI - PIC vented salmon, EHS returned prior to the fourth hour and observed salmon at 41F. (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. EHS observed several bottles of oils, sauces, and seasonings without proper labels. (0)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed working container of in use wiping cloths in sanitizer being stored on the floor. CDI - PIC moved sanitizer 6 in off ground. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two green cutting boards with heavy scoring present on cutting surface. PIC stated that these cutting boards are not used. EHS advised to remove boards from premises if not needed. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bulgolgi beef and pork stored above RTE foods in two door reach in unit. CDI - PIC rearranged storage order. (0) 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 EHS observed dishes being actively sanitized at a concentration of 100ppm. PIC stated this sanitizer was made a few hours prior to inspection. CDI - PIC emptied sanitizer bay and refilled with fresh sanitizer at required 200ppm. REPEAT. (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

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 yubu tofu and tuna salad held beyond 7 days. PIC stated for all items facility holds for six days. Sushi fish is held for two days. CDI - PIC voluntarily discarded out of date items. ***Improvement observed. During last inspection EHS observed numerous items dated for more than 7 days and requested facility to create an SOP that would be implemented to follow the correct standards for the food code. During this inspection PIC was able to explain the date marking procedure in full and it was reflected throughout the facility. Only two items were observed out of date. Point deduction reduced.*** REPEAT. (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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawed salmon in two door reach in still in reduced oxygen packaging. EHS advised to remove fish from packaging while thawing or cut an opening to allow for the entry of oxygen. CDI - PIC cut opening in packaging to allow for oxygen entry. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing orders at front make line without hair restraint. REPEAT. (1)

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 floor tiles by prep sink in kitchen in disrepair. Please replace. (0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees donning gloves without washing hands, not previously engaged in food prep tasks. CDI- EHS discussed when to wash procedures with PIC, PIC had food employees discard gloves and properly wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat Sanitizer solution below 100ppm concentration while actively sanitizing dishes. PIC stated that sink had been filled within 2 hours ago. CDI- PIC emptied compartment before refreshing solution to above 150ppm. 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

3-501.18 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 TCS foods throughout facility held in cold holding units dated for more than 7 days parameter, per the food code. EHS discussed date marking procedures with PIC to ensure that a uniform SOP for date marking may be implemented. CDI- PIC adjusted dates to fit in 7 day parameter. *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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS foods held on TPHC being held in prep top unit overnight, per the PIC. EHS discussed following TPHC procedures or holding food at proper temperatures. If food is held on time, food shall be discarded at end of 4 hour limit. CDI- PIC discarded items that were held overnight in prep top unit on TPHC. Observed grilled chicken, crab mix, tofu, and cooked shrimp being held past 4 hour hold time. CDI- PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at front counter preparing and serving food without a hair restraint. All employees engaged in food preparation must use a hair restraint. *REPEAT*

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 container of sanitizer stored on floor under 3-comp.

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 cardboard with food and liquid debris on shelving in prep area. Remove items that are not smooth and easily cleanable, nonabsorbent.

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 don gloves to prepare food without washing their hands. CDI- EHS advised employee to wash hands and they correctly washed their hands. EHS did have to tell the employee multiple times to wash their hands throughout the inspection. Review handwashing with employees.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee wash an avocado in the front counter hand sinks. Observed a towel in the hand sink in the back kithcen. EHS provided education. CDI- PIC Removed towel from hand sink.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that the facility did not have a parasite destruction letter onsite. 10-day VR Required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a metal pan, several cast iron skillets, and squeeze bottles with visible food debris on them, stored as clean. CDI- PIC took items to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut cabbage and precooked eel holding above 41F. See temp chart. PIC stated that items had been placed in prep unit about 1 hour prior to inspection. CDI- PIC moved items to RIC to cool down to 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pre cooked chicken, out of the original packing in a metal pan without a date mark. PIC was unsure of when it was open. CDI- PIC voluntarily discarded the chicken. REPEAT. 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 . 3-501.18 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 multiple items in the RIC, cooked chicken, burdock, shredded cheese cut cabbage (x2) all past the 7-day DM allotment. CDI- PIC voluntarily discarded the 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle with over 400ppm of quat sanitizer. CDI- PIC diluted the sanitizer solution to the correct concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at front counter preparing and serving food without a hair restraint. All employees engaged in food preparation must use a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed a pan of avocados in the lowboy and one in the prep unit with the sticker still on. EHS advised that all avocados need to be washed and the sticker removed prior to use.

4-501.11 Maintain equipment in good repair. Observed a low boy cooler not functioning awaiting repairs. Currently, no food is being stored inside. Observed the lowboy at the poke prep unit leaking. Repair leak. REPEAT. Full Points. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple grocery bags filled with salmon heads in the RIF. EHS advised that only food grade/safe bags should be used to store food. PIC stated they will remove them from the grocery bags.

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 tuna mix in reach in cooler with date marking from 10/17. CDI - PIC voluntarily discarded container of tuna mix. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cooked shrimp with date marking from 10/27 with a TPHC start time of 11:00AM in flip top unit. CDI - PIC voluntarily discarded container of cooked shrimp. Observed raw salmon with date marking of 10/27 with a TPHC start time of 11:00AM in flip top unit. CDI - PIC voluntarily discarded container of raw salmon. Observed cooked chicken cubes with date marking from 10/25 with a TPHC start time of 11:00AM 10/28 In flip top unit. CDI - PIC voluntarily discarded container of cooked chicken cubes. Observed brown rice with date marking of 10/25 with TPHC time of 11:00AM in rice cooker. CDI - PIC voluntarily discarded brown rice. EHS educated PIC on how to properly use TPHC for 4 hours. All other.

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 digital display menu with items such as salmon and tuna that are raw/undercooked without asterisks to foot note. 10-DAY VR Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles of bleach, quaternary sanitizer and glass cleaner not labeled. CDI - PIC was able to label bottle properly.

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 five secondary squeeze bottles without any form of identification throughout kitchen. CDI - PIC labeled secondary squeeze bottles ( sesame seeds, sesame oils x2, sugar, yum yum sauce.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout kitchen and dining room area. PIC stated pest control company comes once a month. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead flies on the floor throughout kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two container of soy sauce and one container of cooking oil stored on the floor. CDI - Employee moved items off the floor.

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 clear measure cup with no handle submerged in dry white rice. CDI - PIC removed container. 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. clear cup submerged inside container of sugar. CDI - PIC removed container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards stored clean with large dark stains and deep score marks. CDI - PIC voluntarily discarded three cutting boards. 4-501.11 Maintain equipment in good repair. Observed two low boy coolers not functioning awaiting repairs. Currently, no food is being stored inside. 4-501.11 Maintain equipment in good repair. Observed reach in freezer not functioning awaiting repairs. Currently, no food is being stored inside.

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 several stored clean secondary squeeze bottle with sticker and sticker residue still attached. CDI - PIC moved items to 3-comp-sink.

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 employee food co-mingled with establishment food in reach on cooler. CDI - PIC rearranged employee food all in one location.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. Facility recently under transitional permit. Facility has 180 days from permit issuance to be in compliance or 1 point dedication. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at hw wink in restroom. CDI, sign provided.

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 consumer advisory consisting of REMINDER statement but no DISCLOSURE statement. Vr.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside tall reach in entree refrigerator. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed splash guard in need of resealing between prep sinks.

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 dishwasher washing equipment at 3 compartment sink but water at 97 degrees F. CDI, sink filled with hot water greater than 110 degrees F.