TORA IZAKAYA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (raw diced chicken) in prep unit cooler 1 at above 41F. Per conversation with food employees, chicken was left out of refrigeration during surge of orders before being placed back into cold holding. CDI - EHS observed effective corrective cooling of raw diced chicken. 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 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 two (2) non date mark exempt TCS food items (cooked Chasu pork in walk in cooler and cooked corn in prep unit cooler 1) with date marks with preparation dates greater than 7 days (10/9 and 10/4, respectively.) CDI - PIC voluntarily disposed of out of date food items. EHS and PIC discussed date marking procedures, including thaw dates and properly disposing of out of date foods. REPEAT. Note: No escalation in point deduction due to noted improvements; fewer TCS food items were observed as being improperly marked or held past their date limit. 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. EHS observed effective use of TPHC as described in existing TPHC procedures for tempura items/ingredients and sushi rice. However EHS observed correct use of TPHC for cooked TCS food (hibachi chicken) that was not listed within existing TPHC procedures. CDI - Hibachi chicken was added to TPHC procedures during review with PIC. EHS provided blank TPHC to be used as needed; update TPHC procedures with added menu items and procedures as needed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket being used to hold wiping cloths at approximately 50 ppm QAC. CDI - PIC remade bucket using sanitizer from 3 compartment sink to concentration of approximately 200 ppm QAC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single use articles (to go boxes) at sushi prep area with exposed food contact surfaces. CDI - PIC and food employees inverted packages to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste receptacles used by establishment (main dumpster, cardboard dumpster, and oil disposal bin) with one open door, one open lid, and one open lid, respectively. CDI - doors and lids of receptacles were closed prior to returning to interior premises.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer that was not in use on the prep table adjacent the ice machine to have food debris on the food contact surfaces. REPEAT. CDI - PIC broke down the deli slicer and sent it to the dish pit 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 .

3-501.18 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 all raw and RTE sushi fish in the sushi display case to not have prep/pulled from frozen date marks. As per the PIC, the procedure conducted in the facility is to prep the items in advance as they are received and then store them frozen in the RIF at the cookline. Items in the RIF were observed properly date marked with original prep dates. Facility then starts to pull out smaller batches of sushi fish to use up at the front line but does not transfer date marks to the sushi fish at the counter. PIC stated they pull the sushi fish the night before to thaw and be used. REPEAT. CDI - Date marks placed onto the sushi fish with both prep dates and pulled from freezer dates. Better date marking system to be developed by the PIC. - Observed a tray of cream cheese at the sushi counter display case to not be date marked at the time of the inspection. Cream cheese trays are prepped in bulk in advance and stored in the 2 door lowboy at the sushi counter with the proper date marks on the bulk batch, but it is then not transferred to the in use tray in the case. REPEAT. - Observed a container of shredded cabbage in the cookline opentop refrigerator to no be date marked at the time of the inspection. Facility prepares bulk batches of vegetables (including cut cabbage) that are date marked and stored in the WIC. Employees were not aware that the date marks had to be transferred to the insert containers on the cookline. The bulk batch of cabbage was observed properly date marked at the time of the inspection. REPEAT. CDI - Both the cream cheese tray at the sushi display case and the insert container of shredded cabbage in the cookline opentop were provided with date marks matching their bulk supplies. - Observed a tray of portioned crispy rice to be stored in the sushi bar lowboy refrigerator with the date mark of 3/20, making today day 8. CDI - PIC voluntarily discarded tray of portioned crispy rice. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to be stored on the chemical storage rack to not be labeled as to its contents. REPEAT. CDI - PIC labeled spray bottle.

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. Observed food employee drinking from cup in food prep area with no lid or straw. -CDI- EHS educated food employee on designated areas and having lids/straws on drinking cups in food prep areas and food employee relocated from kitchen area. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap not dispensing at handsink near 3-comp sink due to needing a new battery. -CDI- PIC replaced battery. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food items stored in handsink at FOH. Observed PIC use handsink to rinse off a knife. -CDI- EHS educated PIC on proper use of handsink and PIC removed items and cleaned sinks. 6-301.14 Post a handwash sign at each handsink. Observed 2 hand sinks with no handwashing signs. -CDI- EHS provided signage. -1-

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 shelled eggs in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna stored over RTE sauces in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- 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 container of clean dishes with some dishes having debris and debris in bottom of container. -CDI- PIC moved items to dishpit 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 .

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)./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 container in WIC with no date mark. Observed cook eel, crab, shrimp and cream cheese in sushi display case with no date marks. Observed no date marks on milk in lowboy behind bar (milk used for tea drinks). Observed cut lettuce date marked for today’s date, however, upon thorough discussion with PIC, PIC stated it was prepared prior day. Per PIC, items in sushi display case were prepared today. -CDI- PIC properly date marked items and voluntarily discarded kimchi. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled 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 raw cut beef, pooled raw eggs and raw chicken prepared today cooling at a low rate. Raw chicken and raw shelled eggs were found cooling in prep units. Raw beef was in containers densely packed with protective coverings. -CDI- EHS educated PIC on proper cooling methods and items were removed from prep units, placed into more shallow containers without lids in WIC 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 labels missing on some squeeze bottles. -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. Observed sanitizer bucket stored on floor at grill line. -CDI- PIC relocated container. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth stored in bucket at less than 50ppm quarternarny sanitizer. -CDI- PIC corrected sanitizer concentration to 200ppm. **REPEAT** -0.5-

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 in-use utensils stored in water at 130F. -CDI- PIC increased water temperature to 135F. -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 shelving where dry spices and sauces are stored above prep tables in need of cleaning due to dust buildup. Increased and more thorough cleaning frequency recommended. -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 food splash on walls near prep tables/prep units at grill/cook line area. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash his hands and then turn the faucet off with his clean hands and no barrier. CDI PIC educated employee and he rehashed his hands.

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 pan touching pan of raw fish in the lowboy cooler. CDI PIC moved raw chicken to a shelf designated for chicken. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef portioned packs above crab Rangoon in the reach in Freezer. CDI PIC moved Rangoon to upper shelf with fries. 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 large amount of yellow colored buildup on the back side of the white shield inside the ice machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth not in a sanitizer bucket. Also observed sanitizer buckets at 0ppm chlorine. CDI PIC had buckets refreshed to 200 ppm and put the wet cloth in sanitizer bucket.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility storing raw proteins in a household chest freezer. Chest freezer was added after permit was issued. PIC stated that he will remove raw proteins and only store fries and onion rings in the chest freezer.

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 pork in prep cooler without date label. CDI - date marked by PIC. 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 (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 salmon/hamachi crude and spicy sashimi salad contains raw fish and was not marked with asterisk. Verification required within 10 days.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in the prep sink without running water. CDI- placed under running water to complete thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups stacked wet at the beverage station.