SUSHI NARU

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - White Bucket stored in basin of handsink. *CDI - PIC removed bucket from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Salmon and Raw Red Tuna stored above RTE Crab Meat and Cream Cheese in Sushi Station Lowboy. *CDI - PIC corrected the storage order. *Observed - Raw Chicken Wings stored above Buckets of sauces 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

3-501.15 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 Marinated Chicken in a plastic bus tub cooling in the WIC with little to no change in temperature after 35 min. *CDI - PIC removed lid and stirred product and stated they would leave the lid off and stir product every 30min. *Observed - Boiled Eggs cooling in WIC with little to no change in temperature after 35min. *CDI - PIC moved product to WIF to improve the cooling rate. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple small metal and plastic containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked items to allow for proper air drying.

*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 - Plastic container of Raw Pork stored above commercially packed bag of thawing Raw Shrimp. *CDI - PIC corrected storage order. Points starboard remain the same due to severity and improvement from previous inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 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 - Upon arrival Items held on Buffet line without labels to indicate when items were removed from cold holding. *CDI - EHS conducted walks through and then noticed times were now labeled on TPHC items. EHS stated items must be labeled once removed from temperature controlled environment placed onto TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Bleach Sanitizer bucket without label to properly identify chemicals substance within. *CDI - PIC labeled sanitizer bucket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Bleach Sanitizer bucket without label too strong of concentration, above 200ppm. *CDI - PIC diluted chemical sanitizer by adding water.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine below proper concentration during time of inspection. EHS tested dish machine which hadn’t been used today with a concentration below 50ppm. *CDI - PIC placed sanitizer extracting hose deeper into solution and primed sanitizer in dish machine. Chlorine sanitizer tested at 100ppm.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - All handsinks and prep sinks with a Hot water temperatures of 89-92F. *CDI - PIC restarted Water Heater. Hot Water temped at 130F after water heater restart.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Plastic bucket stored in basin of cookline handsink. Observed small restaurant bowls in basin of dish area handsink. *CDI - PIC removed items from handsinks and EHS educated PIC on 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 - Raw Chicken Stored above noodles and sauce in Main Flip Top Unit Lowboy. *CDI - PIC placed raw chicken onto bottom shelf removing the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 Shrimp stored below Raw Beef. *CDI - PIC placed raw shrimp onto higher shelf correcting storage order. EHS educated PIC on proper 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 - Dish machine sanitizing concentration at 0ppm. Establishment was using Delimer as sanitizing solution. *CDI - PIC removed Delimer and replaced it with chlorine sanitizer. After priming sanitizer dish machine reached minimum concentration of 50ppm. 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

3-501.19(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 - Noodles held on time without time label or timer displayed to properly indicate when food items will be removed from temperature controlled environment. *CDI - PIC provided a timer displaying 30minutes food item will be discarded once timer concludes.

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 - Large Pot of beef broth soup cooling in WIC and Fried Chicken cooling in main flip top unit with slow cooling rate. *CDI - PIC removed lid from soup and will stir product frequently to ensure all areas of soup is cooling correctly. PIC placed fried chicken into WIF to rapidly cool item. 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 - Squeeze bottles of teriyaki sauce, oil and water unlabeled to properly identify contents within. *CDI - PIC labeled items.

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 - Tong handle for raw chicken and tong handle for raw Shrimp in contact with the product. *CDI - PIC removed ting handles from being in contact with the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of metal and plastic containers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. PIC stated that all employees are employees from their other restaurant, Jasmine Buffet, and all the employee health agreements are on file at that facility. CDI - EHS provided new employee health agreement to PIC who made copies on sight and had all employees sign it at that time. Employees did have knowledge on reportable illnesses and symptoms and stated having been trained on the information when they were originally hired at the other location (Jasmine Buffet). For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the cookline handwash sink to have a large rolling garbage can placed directly in front of it and a metal bowl of hot water in its basin, obstructing its use. CDI - PIC moved garbage can and bowl of water.

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 a gallon of whole milk and 2 plastic milk pitchers that were not provided with a date mark on it in the clear 3 door lowboy at the front counter. PIC stated they were filled up with milk from gallons that were opened both the day before and today. CDI - PIC provided yesterdays date (7/6) on all pitchers and today’s date (7/7) on the milk gallon opened today. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of insect repellent stored on the floor by the ice machine. CDI - PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of food stored on the floor of the WIF. - Observed numerous bottles of syrup stored in the cabinets beneath the front counter handwash sink and dump sink, subjecting the bottles to possible contamination from the drain pipes to both sinks. CDI - PIC relocated syrup bottles from beneath the sinks to other front counter cabinets. 3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a flour bin not in use stored on the lower prep shelf adjacent to the fryers. CDI - PIC covered bin.

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 large 2 pronged pot fork stored in an uncleanable crevice between the cookline prep sink and the wall. CDI - PIC removed and placed at dirty dish pile to be W/R/S.