YUMMY SUSHI & HIBACHI HOUSE

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 katsu chicken stored above raw shrimp in the reach-in freezer. Raw katzu chicken was previously thawed and prepared at facility (breaded). -CDI- PIC corrected storage order. -No point escalation due to significant improvement in storage order noted in storage order since last inspection. All storage order in prep coolers and WIC was correct. -1/2 points- 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 prepped cream cheese in low reach-in cooler above 41F. All other foods in cooler were properly cold holding at or below 41F. Date mark showed cream cheese was prepped two days ago, and PIC stated cream cheese has not been removed from cooler since preparation date. -CDI- PIC lowered ambient temperature of cooler and EHS observed temperature of cooler drop to 36F. PIC voluntarily discarded the cream cheese. -Observed steamed broccoli above 41F in wok prep top, stored in container directly on top of other foods. Broccoli was steamed this morning and needed for lunch service use. All other foods in the cooler were properly cold holding at or below 41F. -CDI- PIC moved steamed broccoli to WIC for rapid cooling. By end of inspection, EHS observed broccoli cooling at sufficient rate to reach 41F within 6 hours of steaming. EHS recommended steaming broccoli a day in advance, so that the broccoli has sufficient time to cool in the WIC and be moved to the wok prep unit for use the next day. 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 one container of kani held on 4-hour TPHC without a time stamp stating when the kani was removed from temperature control. All other foods held on 4-hour TPHC had a correct time stamp (rice, other containers of kani, eel). EHS also observed proper TPHC procedures for all foods held on 4-hour TPHC. -Significant improvement in TPHC procedures and implementation noted since last inspection. No point escalation- 1/2 points-

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 ROP tuna thawed in prep cooler, still within the ROP bag environment. -CDI- PIC cut hole in bag to remove it from the ROP environment.

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed bottom of food container directly touching the top of crab meat in prep unit. Crab meat container did not have lid to protect the food from contamination. -CDI- PIC placed lid on crab meat container.

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 tongs used to dispense cooked noodles stored with the handle in contact with the food. -CDI - PIC removed the handle from the food. -REPEAT-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes, stacked and stored as clean. -CDI- PIC separated the containers for proper air drying.

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 cardboard with visible food residue stored on top of seasoning bowls. PIC stated cardboard is used to protect the seasoning bowls from contamination. -CDI- PIC voluntarily discarded the cardboard. Going forward, PIC stated employees will use plastic wrap to cover and protect the seasonings from contamination.

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 multiple employee beverages being stored on prep tables and/or above customer foods and utensils during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination of customer foods and service utensils. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple utensils being stored in back handsink during inspection. CDI - PIC removed. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 beef being stored behind RTE garlic in wok prep during inspection. Observed raw shrimp being stored above cooked chicken, and raw chicken being stored above RTE foods in WIC. CDI - PIC corrected storage. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken wings cooling since 12:30pm holding at 83F at 3:15pm. Cooling methods insufficient to support proper cooling rates. See violation 33 for more detail. CDI - Chicken wings voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 items being stored in sushi display cases void of labels identifying the date which they were prepared. CDI - PIC verified all items had been prepared within the last 24 hours. All items labeled. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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. 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 kani being held on time without proper time labels. Facility does not have written procedures for holding cold items on time. CDI - Kani voluntarily discarded. TPHC template provided during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 no disclosure on facility menu’s consumer advisory. Correction necessary. 10 day VR required. 0.5 pts.

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 cooked chicken cooling in WIC while in a deep, covered, and stacked plastic bin during inspection. Chicken had missed first cooling window. Observed prepped sushi rolls cooling in lowboy unit while in a deep, covered plastic container. Sushi was not cooling hastily. CDI - Chicken voluntarily discarded. Sushi moved to freezer to hasten cooling. Repeat. 1 pt. 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs used as means to dispense seafood salad being stored with the handle in contact with the food. CDI - PIC removed. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use food containers being reused to store various foods throughout kitchen during inspection. Ensure all single use food containers are properly disposed of after their initial use. 0 pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed various plastic container lids with holes punched in them to allow for dispensing of foods throughout kitchen during inspection. Observed plastic household item storage bins being used to store various foods throughout kitchen during inspection. Replacement with food grade storage bins necessary. CDI - Punctured lids voluntarily discarded. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service utensils. 0 pts.

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 many food items all throughout kitchen not baring label identifying date of preparation or opening during inspection. CDI - PIC able to verify dates of all foods and labeled. EHS informed PIC this practice may not be allowed in the future. Repeat. 3 pts. 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 .

3-501.15 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 various foods being placed in sushi display cases after being prepped. Sushi cases had not yet achieved 41F after being turned on for the day. CDI - Foods placed in freezer to hasten cooling. Sushi display cases allowed to cool down before use. Both units observed to be at or below 41F by end of inspection. 0.5 pts. 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 raw tuna being thawed while still sealed in ROP despite packaging stating it must be removed from ROP while thawing. CDI - PIC cut slits in all packages. 0 pts.

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 various working containers not labeled to indicate their contents. Ensure all working containers are properly labeled to identify their contents. 1 pt.

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 in use knife being stored in between two prep units during inspection. CDI - PIC removed and cleaned knife. EHS educated PIC on proper utensil storage. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restrooms during inspection. Acquisition necessary. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning supplies inside of one hand sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans of pineapple stored on the dry storage rack. CDI - Manger stated that he is planning to return them and removed them from the storage shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 and beef stored above sauce buckets in the walk-in cooler. Observed raw calamari stored above vegetables in the walk-in cooler. Observed raw eggs stored above vegetables in a prep cooler. CDI - All items were moved to the correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree rehydrated kelp inside of a large bucket of sushi vinegar. Observed 67 degree fried shrimp that were left out on a counter. Observed 49 degree tofu on a thin ice bath. CDI - Items were voluntarily discarded.

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 several items in the prep coolers with no date marks. CDI - Items were dated for the day they were prepared or opened.

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 no TPHC procedure for sushi rice. CDI - EHS provided during inspection. Time logs are kept in a notebook and were complete.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door. EHS recommends installing a sweep to prevent pests from entering.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels in between each layer of tofu in the prep cooler. 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 raw beef stored on the floor of the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing bracelets. Observed one employee preparing food without a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado’s in the prep coolers with stickers attached.

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. 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 cups being used to scoop rice and flour. Observed a rice scoop inside of 94 degree water. Observed grill utensils inside of 84 degree water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee cloth drying dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” blender and small rice cooker for fried rice. Observed a power tool mixer for sauce that is not approved for commercial restaurant use.

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