PANKO PERUVIAN FUSION

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Food employee walking through prep area drinking from cup without straw. Ensure employees eat and drink in designated areas. CDI- EHS discussed with PIC and employees designated areas to eat and drink where contamination of food and equipment will not occur. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Food employee picked item off of floor before handling in-use cloth on prep table. CDI- EHS discussed with PIC, PIC had employee remove cloth to dirty bin 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 raw chicken stored directly over raw mussels/scallops in grill drawers. CDI- PIC adjusted storage order. *REPEAT* points not escalated due to overall improvement based on last visit and inspection report. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Food employee failed to discard soiled gloves after wiping hands off on cloth. CDI- EHS discussed with PIC, PIC had employee remove and replace gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of plastic and metal containers stored as clean with heavy sticker residue still intact. CDI-PIC removed items to be w/r/s. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer sticky and unclean. CDI- PIC discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Crab sticks in sushi case, salsa in 2D reach-in, having no change in temperature after 35+ mins. CDI- PIC removed items to blast chiller. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 salsa prepped on 8/19 with 8/17 date sticker. CDI- date corrected by PIC. 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 multiple TCS items fail to have a change in temp due to being held in densely packed containers with tight fitting lids. CDI- EHS discussed effective cooling methods, lids removed and items placed in blast chiller for rapid cooling. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Limes stored on floor. Remove to at least 6 inches off ground.

4-101.19 Nonfood-Contact Surfaces shall be constructed of a smooth material. Edges of stone plates and outer portions of stone bowls are rough (designed as such). Discontinue use. Item still held in establishment, PIC stated establishment is working with vendor to fix plates and bowls. *REPEAT*

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. Clean column in kitchen with food residue accumulation. Ceiling tiles with dust accumulation over prep tables.

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 employee beverages stored on the shelf above the blast chiller. Advised to move to a bottom shelf in a dedicated area for employee items. All were moved.

5-202.12 Provide at least 100F water at handsinks. Restroom hand sinks do not have hot water. Increase mixing valve so hot water is provided.

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 egg whites stored above ready to eat sauces. Container was moved to the bottom shelf. Observed raw beef stored over raw seafood in freezer (after prep) and in the 2 door reach-in cooler. All were rearranged.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish plate temperature ranged from 153-158F after multiple washed. Hot water at the tap was only 110F. Water heater was set on 125F. Water heater setting was increased to 135F. By end of inspection the water at the tap had already risen to 116F and the dish machine plate temperature hit 160F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep unit on the cook line was turned off and all food inside was 55-58F. All food was discarded in this unit except items that had been prepped at 3pm. They had been properly labeled so they were all placed in the blast chiller to rapidly chill. The unit was turned on and ambient air temp hit 38F. All food in the blast chiller was under 40F by end of inspection and then placed back in the unit that is now properly functioning.

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 There were no written procedures on site. Staff are labeling the rice holder with the date and the start time. The end time of the 4 hours will now be added. Procedures were filled out during the inspection and staff will retain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles of cleaner and degreaser were not labeled. Staff added labels during the inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on prep surface. It was moved to an area away from food and equipment.

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 Staff was placing tight lids and plastic wrap on top of containers of food that were cooling from ambient temperature and cooking temperature. They were utilizing the prep unit and a reach-in cooler. All items were moved to the blast chiller and rapidly cooled. Due to intervention, all food remained within the safe cooling window.

3-305.14 Food shall be protected from contamination during preparation. Observed raw meat being cut on one side of the prep table and raw tomatoes being cut on the other side. Cut produce, then clean and sanitize surfaces before cutting raw meat. Preparation was separated during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying utensils with a towel. Discontinue = allow to air dry.

4-502.14 Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers. Discontinue re-using the scallop shells as serving vessels for ceviche.

4-101.19 Nonfood-Contact Surfaces shall be constructed of a smooth material. Edges of stone plates and outer portions of stone bowls are rough (designed as such). Discontinue use. Using dried corn and salt as a base for the scallop shells to sit on cannot be used as this is not a cleanable area and is being reused. Multiple customers will be served the same base that may be potentially contaminated.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have a max/min thermometer to ensure proper sanitizing levels are met. Verification required. Obtain within 10 days.

6-303.11 Provide required lighting intensity. Lighting at sushi prep and rolling station shall be 50 foot candles. There is currently less than 10 available as the lights are turned off during service.