HIBACHI BUFFET SUSHI & GRILL

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 employee wash hands and went to prepping without wiping hands. CDI. EDUCATION was provided on hand washing process. And employee rewashed hands. 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 .

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 items in the RI cooler with wrong dates on them. CDI. PIC voluntarily discarded. 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 salmon, crablegs, shrimps, cooling in the display case. CDI. PIC removed to the WI cooler. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door opened during inspection. Needs to be covered to avoid flies coming in.

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 dented can stored in Same place as undented cans. CDI. PIC removed. Repeat **** facility has an area designated for dented cans with dented cans present.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes through out the kitchen. Repeat

6-301.14 Post a handwash sign at each handsink. Observe no hand signs at one of the sinks in the prep area. CDI. PIC was provided some.

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 oil stored on the floor.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes through out the kitchen.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water temp at the dish machine unable to reach the right temperature. CDI. PIC indicated that unit is set to run and stop but employees let it run through out. Education was provided and temp logs were encouraged to be used.

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 cleaning needed on shelves non food contact parts of dishes.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on prep sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs at dumpster during inspection.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Employees must only wash hands in hand washing sinks. CDI - Employee educated and he washed hands at hand sink. // 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 Employee observed turning off faucet hands with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to turn off faucet handles to avoid re-contaminating hands after hand washing. CDI - Employee educated on proper procedure and she washed hands properly. // 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed opening a can drink and drinking it. Then employee went back to cooking without washing hands first. Employees must wash hands after drinking from beverages that don’t have a lid and straw. CDI - Employee educated and he washed 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. Oven tray of raw chicken stored directly above oven trays of raw fish in the walk-in freezer. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom of rack. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of lye stored on dry storage shelf. Store toxic chemicals separately from food. CDI - PIC moved lye to chemical storage area.

3-302.15 Wash fruits and vegetables prior to use. Employees observed cutting broccoli straight out of box without washing first. Fruits and vegetables must be thoroughly washed before cutting. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on door of upright cooler beside walk-in cooler. Replace torn gasket. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Continue grouting between floor tiles where it is low. 0 pts.