SHARIGATO

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 food employee’s personal cup stored on prep table. CDI- PIC had employee remove item to designated area.

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. Sushi rice at front of house not marked with TPHC time stamp. CDI- time stamp updated during inspection due to PIC being aware of start time.

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 the disclosure was missing from the consumer advisory statement. Disclosure should state “item may be raw or contain raw or undercooked ingredients.” PIC updated online menu to reflect the required changes, has physical menus to be printed at later time being updated with correct wording. VERIFICATION REQUIRED on or before 9/21 to assess menu updates. *REPEAT*

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths held in containers of sanitizer at 0ppm. Time stamp stated container hadn’t been changed since 9/10 after 4pm. CDI- PIC removed item to be refreshed. EHS confirmed.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in undefined restrooms. Covered waste bins are meant for feminine products.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal phone, personal speaker stored above prep table with active food prep occurring. CDI- PIC removed items to designated areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no record of food service employees training on the employee health policy. Provided a employee health guide with flow chart and a page for employees to sign once trained. Verification of training will occur within 10 days. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrheal event clean up procedure. Provided example procedure handout and explained. Verification of the written vomit/diarrea clean up plan will occur within 3 days. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed many hand washing signs in the restroom. Provided hand washing signs for each restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cooked eel opened today at 5pm was 44 F in the under-counter prep unit. CDI - PIC stated the eel is received fully cooked and may have sat out for a while before being placed in the unit. The eel was cooled to 40F in the blast chiller. All other food item temped in the unit were below 41F. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one container of black bean paste, and miso dressing were not labeled with prep dates. CDI - Discussed labeling requirements on ready-to-eat food. Food items were labeled by the PIC with the correct date. Prep dates for the black bean paste was not known and was voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some raw menu items on the scanned QR menu did not have an asterisk :salmon, scallops, sea bream, toro. Verification of the updated menus will occur within 3 days. 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 the disclosure was missing from the consumer advisory statement. Verification required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning supplies were stored above the clean drain board and sanitize compartment of the 3-comp sink. A designated area was provided for the chemicals in the dry storage area and mop sink and relocated

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employees preparing food were not wearing hair restrains. Discussed wearing affective hair restraints like hair net, hat, visor, or bandana.