ZAIWA SUSHI

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cooked beef with abundance of mold growth in walk in cooler. CDI - Cooked beef was discarded. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, raw duck eggs, and raw shell eggs stored above avocado, onions and other ready to eat foods in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 procedures for sushi rice being held on TPHC. CDI - Written procedures were created during inspection and given to PIC. PIC has been advised to make TPHC procedures available upon request. 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 no start or discard times for sushi rice being held on TPHC. CDI - PIC stated that sushi rice was placed on TPHC at approximately 11AM and used date marking sticker to track time. -REPEAT- -3 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory footnote on one side of menu but no asterisks indicating rice bowls and sushi rolls that contained raw ingredients. A verification will be conducted by 9/13/2026 to determine if establishment is in compliance. Points not elevated due to improvement with the addition of consumer advisory placards on wall, electronic ordering system, and placard on counter. -REPEAT- -0.5 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to store rice paddle with a water temperature of 83F. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed damage and missing coving under three compartment sink. -REPEAT- -0.5 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC did not provide letter of guarantee from supplier JFC on fish products. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items in prep cooler 2 (M3 Turbo Air) > 41F. Observed air temperature of 50F in this cooler. CDI- all food items removed and placed in freezer for rapid cooling. Food items were placed in cooler at opening (11:00am) per PIC. Food items observed < 41F prior to departure. Cooler placed out of service and will not be used until repaired or replaced. 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 (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. PIC did not provide written procedures for TPHC for sushi rice. Verification required within 10 days. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P observed sushi rice on TPHC without time mark. CDI - time marked for discard by PIC.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed raw tuna and raw salmon on menu without consumer advisory disclosure. Verification required within 10 days. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed raw tuna and raw salmon on menu without consumer advisory reminder. Verification required within 10 days.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometers in need of new batteries. Verification required within 10 days. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. Observed prep cooler 2 (M3 Turbo Air) with ambient air temperature of 49F. Repair or replace.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing base boards at floor/wall juncture at 3 compartment sink.