PRIMEFISH CELLAR

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed three bags of salt being held in dry storage barring no labels in English. CDI- PIC removed the salt from the kitchen. EHS advised that they could reach out to the manufacturer to see if they could produce a label in English if they wanted to continue using the product. -1- 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed Wagyu steaks offered for customer self service without safe handling instructions. EHS advised facility on including safe handling instructions on the raw steaks.

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 Foie grass with a date mark of 3/8. Observed seared fish and seared steak without a date a mark present. CDI- PIC voluntarily discarded the Foie Grass and date marked the other two items as they were present during prep. -1.5 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 (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 tuna in a reduced oxygen packing thawing in the reach in cooler without being opened/removed from packaging prior to thawing. CDI- EHS provided education and PIC punctured the bag. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal bowls and bus tubs being stored in clean dish storage and stacked wet. -0-

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 employee beverage stored in prep unit above facility food. CDI- Drink was voluntarily discarded. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observes bucket of sanitizer under counter at sushi line at 0 ppm chlorine. CDI remade to 200 ppm 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed sushi rice with label of 11-3pm but facility does not open today until 4pm. CDI voluntarily discarded

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven Cusinart and states for household use only