ZEN BOWL

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice deflector in the ice machine to have a build up of pink grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed plastic containers of fish roe and cooked corn to be stacked above the refrigeration level in the cookline opentop across from the wok line and were observed at temperatures of 57F and 45F, respectively. PIC stated the corn was prepared this morning and had been in the unit since 11am but was unsure how long the fish roe container was out of temperature for. CDI - Corn moved to the WIC to rapidly cool. Fish roe voluntarily discarded. EHS provided education on refrigeration lines in the opentops. 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 .

3-501.19(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 - Observed 2 large bowls of sushi rice to be held using TPHC but were not time stamped at the time of the inspection. Chef stated that they discard the rice after 4 hours and only prepare sushi rice for the lunch and dinner rushes. The bowl observed at the time of the inspection was prepared at approx. 1pm. CDI - Rice time stamped for discard at 5pm.

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 a metal insert container of cooked noodles to be cooling at a rate of .044 degrees/min in the WIC. Container was observed to be desnely packed and had tight fitting plastic wrap covering the container, not allowing for cold air flow around the product to facilitate rapid cooling. REPEAT. CDI - PIC split insert container into 2 containers and removed the plastic wrap to allow for rapid cooling. 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 .

3-501.13 (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 4 intact ROP packages of raw tuna thawing in the WIC in a large metal insert container on the speed rack. Thawing instructions state “remove from package”. REPEAT. CDI - PIC cut open the packages, removing the tuna from the ROP environment.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the working containers of various spices and sauces at the wok line to not be labeled as to their contents.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoops for the dry goods such as rice and sugar to be stored with their handles in direct contact with the food inside. CDI - Scoops handles removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop to be stored directly on top of the ice machine without a barrier protecting it from possible contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site for review at the time of the inspection. PIC stated he had all employees sign a copy of the employee health policies, scanned them in, and then forgot to bring them back into the facility. Facility does have the newly updated employee health policy on site but the sign up page was observed blank. CDI - On-site employees signed the sign up page on the employee health agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the kitchen entrance to be obstructed from use by a rolling cart of bulk bins stored directly in front of it. CDI - Rolling cart moved to allow for direct access to the handwash sink.

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 no parasite destruction letters on site for the salmon that is served raw in the poke bowls. PIC contacted the supplier to get the parasite destruction letter but was unable to obtain it at the time of the inspection since the supplier closed at 1pm. 10 day VR to observe facility acquire parasite destruction letter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw tuna stored behind an insert container of RTE imitation crab meat in the cookline opentop refrigerator across from the stovetop. - Observed containers of raw salmon and raw tuna stored on the top shelf of the lowboy refrigerator across from the stovetop, directly above an opened package of pickled radish. CDI - Storage order rearranged to have the RTE items behind the raw tuna. Raw salmon and tuna moved to be stored on the bottom shelf of the lowboy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemcial spray bottle containing an orange liquid to not be labeled as to its contents at the time of the inspection. CDI - Chemical bottle labeled.

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 a large metal bowl of cooked chicken cooling at a rate of .3 degrees/min, which does not meet the required cooling rate for the first cooling window. Bowl of chicken was observed with tight fitting plastic wrap over the top of the container, not allowing for cold air to flow around the product. CDI - Plastic wrap removed and observed cooling at a rate of 1.13 degrees/min within the next 30 mins. 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 .

3-501.13 (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 3 intact ROP packages of raw tuna thawing in the WIC on the speed rack. Packages state “remove from package” when thawing. CDI - PIC cut open the packages, removing the tuna from the ROP environment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee coats hanging onb the drys storage rack, employee bags stored on a shelf of the dry storage rack with food for consumers, and an employee cup stored on an upper shelf of the dry storage shelf by the WIC.