EDOMAE SUSHI & HIBACHI GRILL

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 one (1) pan of raw chicken stored behind raw cut beef in prep top. CDI - PIC reorganized storage order to prevent potential contamination. REPEAT. 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 four (4) portions of TCS food (raw chicken, raw shrimp, and raw beef in prep top, raw chicken in prep unit) above 41F. PIC stated that the items were prepared day of inspection, but that prep top had been opened to during lunch. -CDI- PIC placed chicken in the WIF to be quickly cooled to 41F. Prep top lid was closed to correctively cool TCS foods in prep top portion. EHS observed items at 41F or below by the end of the inspection. 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 (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). Observed approximately nine (9) items in server RIC (salad bin and salad bowls) with door date marks denoting date of prep of 7/13. Per conversation with PIC, date marks were placed on Monday (7/13), but had not been changed to reflect salad portions prepped on day of inspection (7/15). CDI - Door labels were changed to reflect date of preparation. Note: as described, establishment uses containers with date labels to hold TCS food portions (trays with individual salads, bins holding rice bowls, etc.) and cross out original dates once portions are complete to add new label. EHS advises removal of old labels and writing new label, so as to denote that a new portion of TCS food is being stored. 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 .

3-501.15 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 several (greater than nine (9)) portions of TCS foods (salads in server RIC, chicken in prep unit) cooling at initial rates slower than required. CDI - PIC removed lids from items, stirred chicken, and placed into shallower pans to allow for improved cooling. 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 approximately five (5) ROP portions of tuna in WIC thawing in sealed packs. CDI - Fish portions were removed from deoxygenated environment during temperature checks. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; fewer portions of thawing ROP fish were observed having not been removed from deoxygenated environment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet wiping cloth on prep station. CDI - Food employee rotated wet wiping cloth to laundry prior to correction by EHS.

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 bin in WIC stored above unwashed produce. Store employee food such that it can not potentially contaminate food held for resale.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two (2) handsinks being used at start of inspection for non handsink purposes (wooden dowel stored in prep sink handwashing basin, steel wool and drink contents (ice cubes, soda) in basin of grill area handsink. CDI - Handsinks were emptied, cleaned, and made available. EHS and PIC discussed proper use of handsinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tray of ready to eat raw animal foods (masago, cut tuna, etc.) stored above (1) unopened container of salad greens used for garnish in sushi RIC 1. REPEAT. 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 one (1) pan of chicken stored behind beef in prep top cooler. Observed one (1) bowl of raw poultry legs (personal food) stored above unopened beef sides in WIC. CDI - PIC corrected storage order of locations during inspection. EHS provided WIC and reach in unit storage order stickers. Note: No escalation in point deduction due to some improvement. Fewer portions of ready to eat food were actively exposed to raw animal foods and all food items were stored within properly sanitized or food safe containers. 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 ice machine interior with minor soils on interior ice chutes. Clean as needed to prevent buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottles of properly concentrated QAC sanitizer stored at chemical rack above handsink without labels. CDI - Labels were affixed to sanitizer spray bottles.

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 approximately six (6) ROP portions of salmon in WIC, and five (5) ROP portions of tuna thawing in sealed packs in sushi RIC 2. CDI- worker cut all packs affected. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) unopened food boxes on floor of walk in freezer. CDI - PIC directed food employee to begin correcting storage of frozen foods. REPEAT. 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 two (2) dented cans (canned pineapple and bamboo shoots) at dry storage. CDI - PIC pulled cans from storage and placed at drain board, marking using a sharpie pen to prevent them from being used.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in minor food prep (plating food at rice cookers, etc.) with no effective hair restraint. Utilize head coverings such as hats or hair nets when engage in active food preparation.

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 two (2) bins of TCS foods (shrimp and blanched broccoli) in prep top cooler with bowls stored within containers as a serving utensil. CDI - PIC removed bowls from containers during examination without verbal correction by EHS.

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 approximately eight (8) stacks of single service articles (to go boxes) at top shelving and prep tables with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug in place. Contact waste management company and lardlord to repair or replace missing or damaged dumpster components.

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 worker wash hands and recontaminate hands with the handles. Had worker rewash 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrub brush in hand sink, CDO remove and only use for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked carrots cooling on the drainboard of 3 comp during raw shrimp preparation. CDI- moved the carrots For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mangos on refrigerator shelving. CDI- move to container after washing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on plates in sushi area, CDI by moving to dish pit. 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). observed food items without dates from the day prior and incorrect dates 12/14 on sushi fish upfront for fish pulled 12/14 and 12/15. CDI- relabel and instructions giving. 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 .

3-501.15 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 Cool noodles, carrots in shallower portions. We had to change the method to meet parameters 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 salmon, tilapia, escolar thawing in sealed packs in walk in and reach in. CDI- worker cut all packs affected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes on floor in cooler and freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet wiping cloth on prep station.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven, drill with mixer end not approved for commercial food use. Observed Pepsi cooler rated for TCS food only in original packaging.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed vacuum breaker (broken) and back flow prevention device rated for continuous pressure missing. CDI- removed hose but encourage getting these repairs and replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open on trash dumpster.

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee come inside from break, and begin food prep with no hand wash. Food employee was instructed by PIC to wash hands. Food employee was then observed removing one glove and washing hand with one hand still gloved. CDI - Employee washed hands again with PIC instruction.

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 above raw beef inside the cook-line lowboy cooler. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed teriyaki sauce made from chicken bone broth base, squid salad, shredded crab and spicy crab prepared on 10/20 stored with no date mark. CDI - PIC stated that all were prepared Monday before closing and the proper date marking was added to each. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor inside the WIC. CDI - box was removed from the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw scallops, and lo mein above 41F in the flip top unit. PIC stated that the items were placed in the unit at noon and had been used earlier. -CDI- PIC placed items in the WIF to be quickly cooled to 41F. EHS observed items at 41F or below by the end of the inspection. (1.5 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 .

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 slightly rusted shelves in the WIC. Repair or replace rusted shelves. REPEAT*** (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed plastic wrapped seared tuna stored on top/in direct contact with RTE shrimp. CDI - No evidence of cross contamination was observed, PIC was allowed to correct storage order. 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 1 of 2 chemical spray bottles, used to clean prep surfaces and equipment that may contact food at 0 PPM of QUAT. CDI - Sanitizer spray bottles was replaced at the proper strength. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chunks of chicken cooked and plated. EHS observed pieces of chunk chicken not reaching 165F before being plated for service. EHS observed chunks at 158F, 161F, and 157F. CDI - Chicken was placed back on to the flat top and reached a final cook temperature of 169F.

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 wings, opened the previous day with no date marking. CDI - The PIC properly date marked the chicken wings. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple liquid squirt bottles and and faded seasoning labels on the prep unit next to the cook line. CDI - Items were properly labeled.

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 scoop handle stored in direct contact with salt inside container. CDI - Scoop was removed.

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 rusted shelving inside the WIC. Transitional non-compliant item.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed multiple hand sinks with no waste been in the area.