KOISHI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw scallops to be stored on the top shelf of the cookline lowboy, directly above opened containers of RTE sauces. REPEAT. CDI - Raw scallops moved to lower shelf where they cannot contaminate the RTE sauces. 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 a plastic container of boiled broccoli at a temperature of 49F in the cookline opentop refrigerator. Plastic container was observed placed directly on top of other containers, leaving it out of the refrigeration level of the opentop. Cookline employee stated that they had cooked it at approximately 9:30am. CDI - PIC relocated to lowboy portion and observed at 41F at the end of the inspection. - Observed a bowl of wontons filled with cooked chicken to be at a temperature of 45-47F in the small salad opentop refrigerator. Bowl was observed on the small flat surface on the right side of the opentop, leaving the entire bowl outside of the refrigeration level. PIC stated it was stored there overnight. 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 .

3-501.18 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 an insert container of cooked popcorn chicken to not have a date mark of any kind in the glass 2 door RIC. Employees stated it was from the day prior. - Observed an insert container of cooked noodles to not have a date mark of any kind in the cookline lowboy refrigerator. Cookline employee stated that it was from the night prior. REPEAT. CDI - PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 a knife at the cookline to be stored in an uncleanable crevice between the cookline opentop and the wall, subjecting the knife to potential contamination. CDI - Knife removed and placed at the 3 compartment sink to be W/R/S. 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 the ice scoop used for the small ice bin at the drink station to be stored with its handle in direct contact with the ice inside. CDI - Scoop removed and stored with its handle not contacting the ice inside. 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 a pair of tongs used for the lettuce in the small salad opentop to be stored with its handle in direct contact with the food inside. CDI - Tongs removed and stored with their handle not contacting the food 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 the dry storage racks throughout the kitchen and the racks/plastic shelf coverings in the WIC to have accumulations of food debris/grime.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored on shelf above RTE foods in walk-in cooler. Raw salmon also stored on shelf above non-raw foods in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts. 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. Several metal bowls, strainers and metal pans stored as clean but still had food residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items washed in dish machine. 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) Some TCS RTE in sushi coolers were missing prep date labels. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days. CDI - PIC placed prep date labels on 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 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. Breaded chicken is held on prep table during dinner due to volume of orders each day for dinner. PIC states he wants to use TPHC since it is used so quickly. CDI - PIC sent blank TPHC form and he filled it out during inspection. Start time also placed on pan of chicken. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stacks of pans and bowls stored as clean were stacked while still wet. Allow utensils to air dry before nesting. 0 pts.

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 employee drinks in the glass front reach in above retail food and on shelf with clean glasses. CDI PIC moved all employee drinks

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer at the 3 comp sink reading 50 ppm Quat. PIC called maintenance and will use bleach until the dispenser is repaired. VR needed 10-16-25 REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed imitation crab, cream cheese, and spicy tuna in the sushi coolers above 41F. PIC stated that they were cut and put in the cooler 3 hours ago. Also observed multiple tcs foods that were also prepped 3 hours ago in the cook line prep top. Seee the temperature chart. CDI PIC put them in the WIC and cooled back down to 41F. 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 multiple tcs foods that were prepped today cooling down in the prep top and the sushi coolers. CDI EHS educated PIC on proper cooling methods. 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 .

3-304.12 (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 spoon in cooked rice touching the rice and a bowl being used in the big container of salt. CDI PIC removed spoon and bowl from the foods.

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 employee handling raw shrimp while wearing gloves and discard soiled glove used to touch raw shrimp and don a new glove without discarding both gloves and wash hands in between tasks before attempting to handle ready to eat food items. CDI: Employee discarded both gloves, washed hands and donned new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed equipment and utensils being washed, rinsed and sanitized in dish machine in which concentration level of chlorine sanitizer was 0ppm. Chlorine sanitizer bottle was discovered to be empty. CDI: Bottle was replaced and chlorine concentration level of dish machine was measured at 200ppm and rack of equipment and utensils were returned to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed beef skewers and chicken being held in glass door reach in cooler, won ton noodles being held in salad prep reach in cooler and all TCS food items in walk in cooler being held above 41F. See temp chart. PIC moved raw meats and seafoods to walk in freezer to rapidly cool as they measured 45F or below and ready to eat foods were voluntarily discarded. Ambient air temperature of walk in cooler measured 46F. Facility voluntarily closed and contacted a service technician to evaluate cooler. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 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 . Observed a container of baby corn from a can being held in prep flip top cooler on cook line without a date mark. CDI: PIC date marked item as it was opened last night.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored near dish machine unlabeled. CDI: PIC labeled spray bottle.

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 two stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers. 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 label stickers on outside of containers being stored as clean on storage shelf above 3 compartment sink. Stickers were not contacting food contact surfaces of any containers. Remove stickers from outside of containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw tuna and raw escolar being held above ready to eat foods in sushi reach in cooler. CDI: PIC re-arranged items to proper storage order.

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 packages of tuna thawing in WIC still in its reduced oxygen packaging. CDI: Staff cut open packaging to remove tuna from it’s reduced oxygen packaging.

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 several working bottles of sauces and dressings being held in walk in cooler and salad prep reach in cooler without labels. CDI: PIC labeled working bottles.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans of food being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from others.

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 stacks of single use to go containers being stored outside of their original packaging right side up on shelves above prep counters at cook line. CDI: PIC inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on prep reach in cooler door. Replace torn gasket.