UCHI & UCHIBA

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink by sushi bar. -CDI- PIC provided paper towels.

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 few foods held past their 7-day shelf life (boy choy 9/28, cooked mushrooms 9/29, miso tamari 9/29, cashew pesto 9/24). Observed sprouts without a date mark. -CDI- PIC voluntarily discarded the items listed above. -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 .

3-501.19 (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. -Observed no written TPHC procedures for sushi rice held on 4-hour TPHC. Observed log book for sushi rice with ‘time-in’ and ‘time-out’ stating 10:30am and 2:30pm, respectively. Observed 4-hour TPHC stamp on sushi rice stating 2-6pm, not aligning with log book times. - EHS provided TPHC procedures to EPIC and assisted PIC with completing them. Ensure 4-hour time starts when rice is removed from temperature control. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf 8-201.14 Provide all contents of a HACCP plan as required. -Pf -Observed HACCP plan onsite for ROP, sous vide, and cook-chill. Observed no log books onsite for monitoring food time/temperatures, as required by HACCP plans (ROP, sous vide, cook-chill). -Obtain and maintain log books for all HACCP plans. -10 day verification visit required- -Observed incorrect labeling of ROP foods, as required by HACCP plans. Observed all ROP foods without proper label. Refer to HACCP plans for labeling of ROP foods (freeze date, use-by date, etc.) -Observed ROP escolar held in refrigeration, still within ROP environment. Per HACCP plan, ROP fish must remain frozen before, during, and after ROP process. When thawing ROP fish, cut a hole in ROP bag or remove from ROP environment. -CDI- PIC voluntarily discarded the ROP escolar. REPEAT

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 commercial-packaged yellowtail hamachi thawed in WIC, still within ROP environment. Remove ROP fish from reduced-oxygen environment (by cutting open the ROP bag) prior to thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling food without wearing a head covering. Ensure all food employees wear hair restraint to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. -Observed washed avocados with stickers still intact. Ensure stickers are removed during the wash process.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils (sushi knives) stored on linen cloth. Do not store clean utensils on linens.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. -Observed all four bathrooms in downstairs dining area with ‘out of order’ signs posted due to plumbing issue. Plumbing issue was actively being repaired during inspection. Ensure restrooms are maintained accessible, clean, and in good repair.

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 water bottle above RTE food prep. CDI - Water bottle removed. - 0 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water in hand sink. CDI - Employee was directed not to use hand sink for anything other than handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI - Soap provided. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed sushi station utility sinks with soap and paper towels stocked. Remove soap and paper towels from utility sinks. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored on counter top for garnish stations throughout restaurant. CDI - Items placed on TPHC. Forms filled out on site and must be kept at each station that utilizes TPHC. Timers set for 4 hours must be utilized to keep track of time. - 1.5 - 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 .

3-501.18 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 a few items out of date. CDI - items voluntarily discarded. - 0 - 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility fermenting sauerkraut in vacuum sealed bags. Items dated 4/6. CDI - Items voluntarily discarded. Submit Variance approval request for fermentation of sauerkraut. Facility was utilizing 4 hours for sushi rice but eventually will be escalating that to multiple hours. Don’t start until variance is approved. - 1 - 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed several vacuum sealed food items on site. Facility has not yet gotten approval for their HACCP plan for ROP. CDI - Items that were vacuum sealed beyond 48 hours, were voluntarily discarded. - 1 - 8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed facility not re-submitting HACCP plan corrections and then continuing on with ROP/fermentation. CDI - PIC was instructed to submit all plans of HACCP plan before starting ROP and/or fermentation again. - 1 - 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility not re-submitting HACCP plan corrections and then continuing on with ROP/fermentation. CDI - PIC was instructed to submit all plans of HACCP plan before starting ROP and/or fermentation again. - 1 -

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility not providing all information to the health department for variance approval, and then beginning the specialized process anyway. CDI - PIC was instructed to not do ROP/Fermentation until all items have been submitted and approved. - 1 - For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed ice cream prepared on site for sale to consumers with no labels present. Label with the above items + Allergens. - 0 -