OSAKA JAPANESE CUISINE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 0ppm during active washing. CDI. PIC replaced solution. 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 all the items in one of the display case at temperatures above 41F. CDI. PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

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 scallops cooling in prep unit CDI. PIC removed to the cooler. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the RI cooler above 41F. CDI. PIC indicated that they were placed in the unit about an hour ago. Items were removed to the WI cooler. PIC also indicated the items were taken out during prepping. Repeat. **** ALL OTHER ITEMS IN THE facility were holding at the right temperatures. 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 .

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

4-501.11 Maintain equipment in good repair. Observed door of one of the freezer standing unit unable to close properly. Repeat.

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 cleaning needed in the micro wave.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food items in the facility during inspections. REPEAT *** improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice in two big containers from yesterday cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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) (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 items held on time without time stamps. CDI. PIC wrote time on them. And indicated that they were prepped less than 30 minutes ago. Repeat

4-501.11 Maintain equipment in good repair. Observed water leak from the ceiling fan inside the WIC, with a bus tub underneath the fan to collect the water. PIC stated they had a repairman out not long ago to check on the unit, and repairman found nothing to be the cause of the water leak. PIC stated they will contact repairman again to do another check, since constant flow of water leak was observed. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's drinks stored by customer items. CDI. PIC removed. CDI: PIC removed lunch box to prevent contamination.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no person-in-charge during the start of the inspection. Wait staff stated the PIC had a dentist appointment to run to and would return shortly. CDI: PIC arrived on-site 20 minutes after the start of the inspection. Ensure a manager is present during all hours of operation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during the start of the inspection. CDI: The PIC who arrived 20 minutes later is ServSafe certified and certification has not expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed four menu items listed on the menu as "snapper" (Red Snapper/Tai nigiri and sashimi, Tai Tempura Roll, SK Roll, and Snow Roll) when EHS observed no snapper at the facility. PIC showed EHS the case of frozen "snapper" delivered by one of their approved vendors, and EHS observed the box was labeled "tilapia." EHS explained that this is misinformation of the product and stated menu has to correctly reflect the food item being served. VERIFICATION REQUIRED within 3 days to ensure facility has corrected their menu.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a tub inside the WIC on the speedrack, full of different unwashed produce (ginger, sweet potatoes, celery) commingling with washed produce (RTE salad mix), above sheet trays storing RTE sauces and tortillas. EHS explained storage order to PIC and EHS observed no other storage order issues in any other units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a deep metal pan of chicken breast chunks with chicken stock, hot holding at the stovetop below 135F. Food employee stated that he cooked it and took it out from the HH rice cooker less than 1 hour prior to the inspection. CDI: Food employee reheated the metal pan full of chicken breast chunks to above 165F (see temp chart) within 20 minutes. *Note: All other TCS food items in hot holding were above 135F. 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 .

3-501.18 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 a container of pork springrolls and veggie springrolls (both made with TCS ingredients) date-marked with a prep date of yesterday but temping below freezing, stored in one of the lowboy coolers by the hibachi make line. PIC stated they actually thawed these food items yesterday, and were prepared a different day. CDI: PIC had food employees create date labels with the prep date for both items to depict when they were prepared, so that they do not surpass the 7-day window. REPEAT VIOLATION. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked shrimp without a date label, stored inside another lowboy cooler by the hibachi make line. Food employee stated they cooked the shrimp yesterday. CDI: Date label created for cooked shrimp. Observed an opened package of commercially made beef gyozas without a date label, stored inside the same lowboy cooler. Food employee stated this package was opened yesterday. CDI: Date label created for commercially made gyozas. 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 .

3-501.19 (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 a tray full of 2-oz portioned sauce cups of shrimp sauce stored at the front server station, without a TPHC form; the product was time-stamped with start and discard times not surpassing 4 hours. EHS observed all food items at the tempura station and make table were correctly following TPHC procedures, except the shrimp sauce held at the soup station; this product was also time-stamped with start and discard times not surpassing 4 hours. CDI: EHS provided blank TPHC form for PIC to fill out for the front server station, and had PIC include shrimp sauce on the TPHC form for the soup station. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 the facility's menu includes a consumer advisory with the disclosure, reminder, and asterisks, but a few menu items that require an asterisk are not properly marked under "Bento Boxes" (Crunch Special Roll, 4 piece nigiri chef's choice, 6 piece sashimi chef's choice, and Spicy Tuna Roll) and also under "Osaka Specialty Rolls" (Yummy Roll). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance with their consumer advisory.

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 two unlabeled bottles of sauces stored at the sushi make line. PIC stated one is sesame oil and the other is red food coloring. CDI: PIC had food employee create labels for both sauce bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach crawling on the floor of the dish room area. CDI: PIC killed the roach and removed from the premises. PIC stated facility has a pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 large buckets of mayonnaise stored directly on the floor in front of the non-TCS food storage rack. CDI: PIC removed all buckets off of the floor to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. Any employees engaging in food prep shall have a hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket full of QUAT sanitizer stored at the sushi make line, reading 0ppm. Food employee stated they filled the sanitizer bucket up at 11:00AM. CDI: Food employee dumped out the sanitizer bucket and refreshed with properly concentrated QUAT sanitizer, reading above 200ppm.

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 both in-use sashimi knives used at both sushi stations stored inside of the space between the cardboard and the foodservice film, inside the foodservice film containers. Keep in-use utensils only on clean portions of food prep table or cooking equipment. 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 a large bain marie of water storing in-use utensils below 135F (see temp chart) at the hibachi make line on the stove top. CDI: Food employee discarded water.

4-501.11 Maintain equipment in good repair. Observed the 3-compartment sink needing to be re-caulked. Observed rusted shelves throughout facility. Re-caulk 3-compartment sink and replace/repair rusted shelves so they are smooth and easily cleanable. Observed water leak from the ceiling fan inside the WIC, with a bus tub underneath the fan to collect the water. PIC stated they had a repairman out not long ago to check on the unit, and repairman found nothing to be the cause of the water leak. PIC stated they will contact repairman again to do another check, since constant flow of water leak was observed.

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 damaged baseboard behind the drain of the dish machine. Repair damaged baseboard. 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 oil buildup/food debris on the walls inside the kitchen. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and residue inside the handsink near the flattop grill in the kitchen. Handsink shall only be used for handwashing. CDI: PIC removed food debris and cleaned the handsink.

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 a deli container of spicy crab mix that was date marked with the prep date of 12/24. Observed a container of lobster salad that was date marked with the prep date of 12/19. CDI: PIC voluntarily discarded the spicy crab and lobster salad since the time/temperature window has expired for both products. REPEAT VIOLATION. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked wet and stored in the clean dish rack. CDI: PIC separated pans to allow proper air-drying. REPEAT VIOLATION.

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 of the lowboy coolers accumulating with food debris. Observed the handles of the cold holding units in need of cleaning. Increase cleaning frequency. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's lunch box stored above drinks and sauces for consumers, in the reach-in cooler. CDI: PIC removed lunch box to prevent contamination.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed shrimp sauce containing fried garlic and oil prepared last night and still above 41 F. CDI - PIC voluntarily discarded product. -0- For more information please visit: http://meck.co/FoodSafety 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods recently prepared and from previous days cold holding > 41 degrees F in reach-in units. Refer to temperature observation chart. One reach-in unit was observed with an ambient temperature of 49 degrees F. CDI - Products from previous days were voluntarily discarded, remaining foods were transferred into reach-in freezer to cool down. PIC adjusted unit’s thermostat. EHS observed ambient temperatures decrease to 41 degrees F towards end of inspection. -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.

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 no date marking on lo mein and cooked dynamite fish held past 7 day requirement (7/2-7/8). CDI - Lo mein traced back to bulk container in WIC date marked and dynamite fish voluntarily discarded. -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.

3-501.19 (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. Facility currently does not have written procedures for items held on TPHC at prep top and soup station for toppings. CDI - TPHC document provided and completed with PIC during today’s inspection. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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. 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 seabreeze sushi roll, which contains spicy tuna, on menu missing an asterisk. CDI - Menus updated by PIC and staff to reflect consumer advisory on seabreeze roll. -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 dense quantities of crab sticks with a cooling rate of 0 in reach in unit covered in plastic wrapping. Also observed a large quantity of shrimp sauce cooling overnight in a large plastic rolling bin with it’s lid on in the walk-in cooler. CDI - PIC and EHS discussed proper cooling methods. Shrimp sauce voluntarily discarded as it did not meet cooling time parameters; crab sticks removed to reach-in freezer for rapid cooling. -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 small flies present in back kitchen. Contact pest control for treatment. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp green wiping cloths on sushi station prep tables. CDI - Employee removed to buckets with properly sanitized solution. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal food containers and several multi-use plastic cups stored wet stacked. Separate to allow for air drying. -0.5-

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 broken down cardboard boxes used as liners underneath soup warmers and other foodservice items in back kitchen. Replace with material that is non-absorbent, smooth and easily cleanable. -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 sushi display case door as well as several refrigeration gaskets and counter area under kitchen microwave in need of general cleaning. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink fixture when water is turned on. Repair. -0-

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 general cleaning needed on walls and ceilings in back kitchen. -0-