KUYA OMAKASE 2.0

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee handle raw fish for sushi with bare hands. CDI: Fish was voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser jammed in back kitchen area. CDI: PIC repaired paper towel dispenser.

REPEAT 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility with parasite destruction letter for salmon only. Facility also offers tilapia and scallops supplied from buckhead but was unable to provide parasite letter. Facility also has escolar, mackerel and squid purchased from asian market and cannot provide parasite destruction letters. CDI: PIC agreed to remove items from menu and only serve salmon, tuna and fully cooked rolls. EHS will conduct a long term compliance visit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

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 plastic containers wet stacked.

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 build up of food debris in bottom of reach in freezer. Clean as needed

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 walls in back kitchen area and flooring around equipment in need of cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee blow into gloves before donning them. CDI- Gloves removed, hands washed and new gloves donned.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon from the Asian market being used for sushi. Facility does not have parasite destruction letters. EHS explained that the fish CANNOT be used for sushi as a raw product. PIC discontinued use of salmon and notified customers that salmon is temporarily off of the menu until they can get some more from their supplier with the parasite destruction letter (Performance- Pacific coast).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops stored over pickled asparagus in the low reach in. CDI- raw scallops removed and relocated to the bottom of the low reach in unit. Keep all raw items below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stored in food bins throughout facility.

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 grill cold drawers in need of cleaning.

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 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 . Observed employee touch faucet handles after washing hands. CDI: training provided; hands rewashed properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer at 3-comp sink measuring 0ppm. It was determined that there was an air bubble in the line. CDI: PIC switched to bleach that was made up at 3-comp sink at the proper concentration. PIC will notify Ecolab for service of lines to repair or replace to ensure sanitizer is properly dispensing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed squeeze bottle and plastic container of fresh garlic and oil mixture stored at room temperature at back fryer area. PIC indicated that mixture had been sitting out since yesterday. Explained to PIC that in the future garlic and oil can either be kept at proper holding temperatures or held on TPHC for 4 hours. CDI: garlic and oil was voluntarily discarded by PIC.

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) 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 . Observed leaf lettuce dated 10/14 inside walk-in cooler that expired past 7 days. CDI; by discarding. Observed yum yum sauce inside low boy, garlic and oil on back counter, tofu, and half gallon of milk inside walk-in cooler without dates. CDI: by providing proper dates.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sushi vinegar stored on the floor in back prep area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service items stored on the floor in back area. Facility needs to provide extra shelving inside suite or rent extra shelving cage from Monarch Market for back of house.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household slicer being stored on back shelf inside kitchen.