CORAL SUSHI

REPEAT 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)(8) Separate unwashed produce from ready-to-eat foods. Observed raw eggs stored above a box of edamame in the walk-in cooler. Observed unwashed vegetables stored above ready to eat vegetables in the walk-in cooler. CDI - Items were moved to the correct order. Points reduced due to improvement from last inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 52 degree unsalted butter on the counter. CDI - Item was voluntarily discarded. Improvements made from previous inspection.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of rice stored less than 6” off of the floor.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster lid and a missing drain plug.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles at the entrance to the walk-in cooler.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 4-5 candles of light in the walk-in cooler. Increase lighting. Improvements made from previous inspection due to a brighter bulb being installed.

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 two employee drinks stored above on shelves above food products.

REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P Observed two employees done gloves to prepare food without washing hands. CDI - Employees were educated and they washed hands.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the sushi bar hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

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. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw eggs stored above tofu in the walk-in cooler. Observed open packages of raw chicken stored above fish and shrimp in the walk-in freezer. Observed raw tuna stored above vegetables and sauces in the sushi cooler. CDI - Items were moved to the correct order. Observed an employee handle raw shrimp with gloves and then wash his gloves off in a container of water before moving to handle ready-to-eat products. CDI - Employee was educated and gloves were discarded. Observed unwashed produce stored above ready-to-eat products in the walk-in cooler.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build-up of syrup on the drink machine nozzles. Manager stated that these are cleaned once a week. Increase frequency to once per day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-44 degree TCS food products in the large prep cooler due to lids and doors being left open during lunch. CDI - Lids and doors were closed and ambient temperature dropped to 30’s.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a tube of medication stored above a prep cooler. CDI - Item was removed.

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 79 degree fried chicken attempting to cool on a sheet pan. Observed 58 degree potatoes attempting to cool in the prep cooler. CDI - Items were moved to the walk-in cooler to rapidly cool.

REPEAT 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf Observed several containers of frozen chicken and frozen fish tawing in ambient air. CDI - Items were brought to the walk-in cooler to thaw.

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 dumplings stored on the floor of the walk-in freezer. Observed a pan of dirty dishes stored on top of a bin of rice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces.

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-stacked dishes.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed rusting shelves in the walk-in cooler. Observed sushi display doors held together with clear tape. Observed a “household use only” blender. Observed a hand sink separating from the wall/caulk in the front kitchen.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed several stickers attached to the outsides of dishes stored as clean.

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 heavy food residue and grease on the sides of the fryers, toaster oven and hood system.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 5-6ft candles of light in the walk-in cooler. Increase lighting.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC fail to use barrier to turn off faucet after washing hands. CDI- PIC properly rewashed hands and used barrier. *REPEAT* 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed two food employees fail to wash hands before donning gloves for food prep. Food employees were gloveless plating food prior to EHS entering kitchen. CDI- PIC had food employees remove gloves, properly wash hands before donning new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed PIC handling cut endives, a leafy green, without the use of gloves. PIC stated that endives are used as a garnish on sushi plates. CDI- PIC voluntarily discarded item. Ensure when working with raw foods and ready-to-eat foods, proper handwashing is practiced and gloves are used as required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 cutting knives stored as clean with food debris and residue accumulation. PIC stated items had not been used today. CDI- PIC removed items to 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 .

3-501.17 (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 cooked shrimp held in plastic container located in 2D flip top without date. Food employee stated item was prepped on the morning of 12/4. CDI- correct date marked on container. Ensure TCS foods are date marked/labeled if they are to be held for more than 24 hours. *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 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 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 dice pork held in 2D flip top without date mark. PIC was unsure when item was originally prepped due to item being cooked, frozen, and then thawed on separate day. CDI- EHS discussed date marking with staff, PIC applied correct date to frozen diced pork and thawed pork currently in use. See general comments. *REPEAT* 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed large pan of thawing shrimp and thawing chicken being held unsubmerged in still water. CDI- EHS discussed methods with PIC, PIC had items submerged while under running water.

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 floors of WIC with heavy food residue and debris accumulation under storage racks. Increase cleaning frequency.

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 ceiling tiles and vents in kitchen with heavy dust accumulation. Observed cleaning needed under and behind equipment on cookline. Increase cleaning frequency. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting in WIC below 10 foot-candles. Increase lighting. 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 food employee’s lunch tray stored on prep table on cook line. CDI- food employee removed item to designated area.

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 multiple food employees fail to properly wash their hands before returning to food prep. CDI- EHS discussed handwashing method with PIC, PIC had food employees stop task and rewash hands properly. 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. Observed PIC wash hands properly and recontaminate hands by touching unclean nozzles. CDI- PIC rewashed hands and used barrier when turning off water.

5-202.12 Provide at least 100F water at handsinks. Observed kitchen handsink not able to provide water at least 100F due to nozzle in disrepair. CDI- see item #51. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sinks at front and back of establishment being used to dump, rinse, and fill containers. CDI- EHS discussed handsink usage and cleaning sinks to prevent future potential contamination, PIC had food employee clean sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed two tomatoes stored in WIC with white buildup. CDI- PIC discarded items.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee washing gloved hands. CDI- EHS spoke with PIC about proper handwashing and glove usage, PIC had food employee discard gloves and properly wash 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 container of raw chicken stored over raw beef and eggs in WIC. CDI- PIC had food employee readjust storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed seafood hot&spicy soup temping below 135F. CDI- PIC removed container to be reheated to 165F due to being cooked and cooled the previous 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top at end of cookline with an ambient temp of 46F, unit held sesame chicken chunks, egg rolls, raw shrimp, and raw crab temping above 41F. PIC removed TCS items to 3D prep unit and WIC due to being within parameters to cool. Observed shrimp in ice bath temping above 41F. PIC removed to 1D low RIC. VERIFICATION REQUIRED 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 sesame chicken chunks prepped on 8/6 without a date held for more than 24hrs. CDI- PIC was aware of when item had been cooked and applied correct date mark. 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 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 diced pork with freeze date but not date marked to show thawed date. CDI- PIC had correct dates marked on containers. 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. Shrimp cooling at a rate below .12F/min in front 1D low RIC. CDI- EHS discussed effective cooling methods, PIC removed tight wrapping from containers and placed item in WIF to rapidly cool. Observed sesame chicken chunks and egg rolls unable to cool during food prep in flip top unit at end of cookline due to unit being above 41F. CDI- see item #22, PIC removed TCS items to WIC. 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 4 thawing ROP tuna in low 2D RIC without a cut to introduced oxygen to environment per safe food handling instructions. CDI- PIC removed items from ROP packaging to continue thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout kitchen area including cookline and dish pit. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed glue trap for flying insects needing to be removed and replaced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw food stored on floor of WIC. CDI- PIC had food employee remove items from floor and placed on racks.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on cold holding equipment throughout establishment. PIC stated gaskets are being searched for after incorrect gaskets were purchased. Replace gaskets.

5-205.15 Maintain a plumbing system in good repair. Observed handsink nozzle in disrepair in kitchen area.

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 ceiling tiles and vents in kitchen with heavy dust accumulation. Observed cleaning needed under and behind equipment on cookline. Increase cleaning frequency.