ASAHI SUSHI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 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 above 2 large bus tubs of white rice. *CDI - PIC moved raw shrimp to seafood shelf. 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 - Dish machine in use at 10ppm. *CDI - EHS primed machine and tested it at 50ppm. 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 *REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - interior of Ice Machine with heavy black build up. Clean thoroughly and frequently to avoid build up.

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 - 2 large plastic lidded bus tubs of White Rice in WIC from yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Tuna mix, Raw Fish, Raw Salmon, Crab Meat and Cream Cheese in Left Sushi 2 Door Lowboy, Left Sushi Display Case and Right Sushi Display Case. *CDI - PIC voluntarily discarded Tuna Mix, Raw Fish, Crab Meat and Cream Cheese. PIC placed Raw Salmon into Middle Sushi 2 Door Lowboy. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Red Sanitizer Bucket with water and soap instead of sanitizer and a spray bottle without label to properly identify the substance(s) within. *CDI - PIC voluntarily poured out container.

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 - 2 large plastic lidded bus tubs of densely packed White Rice in WIC from yesterday above 41F, see temp chart for details. *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://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 - Oils, Sauces and Spices in Sushi area without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - a couple of flies in dish area and prep area of kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard box of frozen Raw Yellow tail tuna stored directly on the floor in WIF.

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 - Flour, sugar and seasoning buckets with plastic containers used as scoops. Please replace containers with a scoop that has a handle to assist with avoiding possible contamination.

4-501.11 Maintain equipment in good repair. *Observed - Right and Left Sushi 2 Door Lowboys in disrepair unable to maintain proper cold holding temperatures. *Observed - Right and Left Sushi CH Display Cases unable to maintain proper cold holding temperatures. PIC is utilizing Middle Display case and Middle 2 Door Lowboy while other units are in disrepair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towel dispenser at the handwash sink adjacent the 3 compartment sink to not be functioning at the time. Paper towels were observed inside but none were dispensing. CDI - PIC opened paper towels dispenser and fixed jam.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed approx. 10 containers of spicy tuna to be stored on a shelf in the WIC directly above cases of avocados. CDI - Spicy tuna containers relocated to the bottom shelf of the storage rack. 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 the interior surfaces of the ice machine to have accumulations of black grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx container of tofu stored in the cookline opentop refrigerator across from the fryers to be at a temperature of 52F. PIC stated they had only put it in the opentop within the last 30 mins. REPEAT. CDI - PIC relocated to WIC to rapidly 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 .

3-501.19(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 the time stamp for the sushi rice at the sushi counter to be 10:30am-3:30pm, which is 5 hours instead of the required 4. CDI - Sushi employee corrected time stamp.

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 2 large canisters of “Raid Flying Insect” spray stored in the dry storage room with the ice machine, which is only approved for household use and not in commercial settings. CDI - PIC removed from kitchen

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed the majority of the stacks of clean dishes to be wet nested throughout the kitchen.

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 the interior bases of the cookline opentop and lowboy refrigerators to have accumulations of food debris.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer from facilities quat sanitizer dispenser reading at 0 ppm. CDI-PIC stated they want to switch to using bleach in 3 compartment sink and have unscented bottled bleach and bleach test stripes for dishmachine in facility. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles and metal containers with that were sticky to the touch due to facility not submerging soiled dishes in wash basin. CDI-PIC set utensils at 3 compartment sink to be recleaned. Ensure all equipment and utensils are clean to sight and touch. 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 raw chicken and cheese sticks overstacked in prep top, tofu that was cut and soaking in 50F water 30 mins before temperature. CDI-PIC moved containers to WIC to cool. Ensure food is not filled past fill line of containers in flip top section and that water added to items is 41F to avoid raising temperature of TCS items especially during warmer months. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three clusters of flying pest eggs in drain near back of kitchen in front of dry storage along with several flies throughout kitchen. PIC stated they would place pest control request. VR within 10 days check for compliance. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead crawling pests in dry storage area and in can wash. PIC discarded pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back doors of dry storage area with light appearing through bottom of doors and bottom left side of the right hand side door. EHS spoke with PIC about adding weather striping to doors to prevent any entry of potential pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soup and salad bowls, stored as clean on shelving, with food build up and residues. CDI - Bowls were taken to three compartment sink to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine sanitizer concentration of 0ppm. Machine was not dispensing sanitizer during wash/rinse cycles. Machine could not be corrected during inspection. Establishment will now use three compartment sink to wash, rinse, and sanitize all equipment and utensils until repairs are made. Quat sanitizer concentration at three compartment sink was measured at 200ppm. A repair technician has been call for repair. A verification will be conducted by June 30th, 2025 to determine if establishment is in compliance. -1.5 points- 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 unlabeled spray bottle with unknown contents stored under dish machine. PIC identified contents to be sanitizer. CDI - PIC labeled bottle with name of contents. -0 points-

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 unlabeled squeeze bottles of ingredients stored on prep line. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. PIC has been advised to use fly control device (such as air blade) when rear door is open for deliveries. -1 point-

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine unable to dispense chlorine sanitizer during wash/rinse cycles. A technician has been called for repair. PIC has been advised to conduct frequent tests of sanitizer to maintain compliance. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at sushi station with deep gouging and staining. Recommend resurfacing or replacement. -0.5 points-

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 heavy food debris and residues on soap dispensers at handwashing sinks in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

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. Employee observed using same pair of tongs for raw chicken and raw shrimp. CDI - Tongs washed in dish machine and PIC placed clean tongs for each raw meat type in pans. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Employee asked how often the sushi cutting board is cleaned during the day. Employee stated it is clean at end of day. Ensure cutting boards are washed, rinsed and sanitized at least every 4 hours. CDI - Employee educated and he will wash cutting boards after lunch. 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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried shrimp, fried sushi roll and fried sweet potatoes under heat lamp measured 100-135F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F in fryer. Recommend establishment use TPHC for these items because they don’t hold temperature well. Also, eel in toaster oven measured 72F. Employee were unsure how long it was in unit. CDI - PIC discarded eel. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu in sandwich cooler top measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved tofu to walk-in cooler to cool. 0 pts. 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 .

3-501.13 (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. Raw fish in sushi reach-in cooler were still in vacuum sealed packages and were completely thawed. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages.

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. Clean shelves in walk-in cooler. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival, CFPM joined inspection after start. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler wash gloves off at handwash sink, then begin to continue to work on the makeline. CDI-EHS notified PIC and food handler discarded gloves, washed hands, and donned new gloves.

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 cooked broccoli and rice made from the day before without date labels. CDI-PIC added labels to the items. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed bottom section where the door meets the threshold towards the dumpster that had visible light coming through.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas stored in 77F water by grill. PIC removed utensils. 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 metal bowls used to handle raw chicken that rested on top of the chicken when in use. PIC removed bowls and set them to be washed at the dish machine.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed recycle-ables stored in enclosure area and not within a sealed receptacle. PIC stated that he did not want to throw away products that could be recycled into their dumpster and that their trash company picks them from inside the enclosure. EHS and PIC spoke about getting a recycle-able can for the facility.

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 with incorrect order of handwashing procedure including using soap before turning water on and using bare hands to turn off faucet handles instead of a clean barrier. CDI-EHS notified PIC and food employee was educated and rewashed hands. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw fish and wash gloves at hand sink instead of discarding gloves. CDI-Food employee discarded gloves and washed hands before donning new gloves.

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 CA stating only raw items and not including undercooked in their disclosure. PIC stated that new menus have been ordered and on site menus have been updated with marker. VR within 10 days to check CA disclosure. 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 steak on several menu items that can be served undercooked, per customer request, without an asterisk linking it to the CA. PIC stated that new menus have been ordered and on site menus have been updated with marker. VR with 10 days to check asterisked foods linked to CA.

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 wrapped tightly in plastic wrap and spicy tuna, spicy crab, and other sushi mixes in sealed plastic containers prepped today with rate of change of cooling (see temp chart). CDI-PIC moved items to WIC to rapidly cool, unvented. 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 .

3-501.13 (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 in sealed packaging under going thawing in WIC without any openings to open ROP environment. PIC opened packaging.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use plastic containers sent through dishmachine and reused to store RTE sushi mixes.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug in dumpster.

6-303.11 Provide required lighting intensity. Observed sushi prep area with some parts above 50 ft candles and other areas below. PIC stated that more lighting would be added to sushi prep area.