LA ROMANA

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at by WIC. -CDI- Paper towel was provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmon, red snapper, and leche de tigre stored above ready-to-eat foods (kani, pasta). -CDI- PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing 0ppm chlorine sanitizer at start of inspection. EHS observed low chlorine levels. PIC stated facility had no more chlorine dish machine. -CDI- During inspection, facility received more chlorine sanitizer. By end of inspection, EHS observed dish machine dispensing 100ppm chlorine sanitizer. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with food residue, stored as clean. Observed deli slicer with visible food residue. Observed multiple dishes with sticker residue still intact, stored as clean and stacked. -CDI- Dishes were taken back to 3-compartment sink to be re-washed/rinsed/sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sushi rice holding below 135F. -CDI- PIC placed sushi rice on temporary 4-hour TPHC. Going forward, PIC stated rice will be held above 135F. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 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 no consumer advisory on the menu for raw salmon, shrimp, and swai fish (on sushi menu). Consumer advisory must be attached to all menu items that include animal foods that may be served raw/undercooked. -Add consumer advisory to menu. - 10 day verification visit required-

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. Increase frequency of pest control services to prevent pests in kitchen.

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed opened bag of bacon in low reach-in prep cooler directly touching the bottom of the cooler (not stored within a container). -CDI- PIC placed bacon in a pan. -Observed unpackaged romaine lettuce stored directly on top of plastic container. -CDI- PIC wrapped lettuce to protect it from contamination.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple dishes, stored as clean.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no chlorine sanitizer test strips for dish machine. Obtain chlorine test strips. -10 day verification visit required- 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observed hot water at 3-compartment sink during active warewashing at 86F. Hot water at 3- compartment sink reached a maximum of 100F during inspection. -10 day verification visit required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water at 3-compartment sink reaching a maximum of 101F. Observed prep sink reach a maximum of 100F, and handsinks reaching a maximum of 86F. Water heaters were provisionally accepted in permit, given that peak hot water demands were met. During inspection, EHS observed peak hot water demands not met. Hot water at 3-compartment sink and handsinks did not reach required temperature (120F at 3-compartment, 100F at handsink). -Provide sufficient hot water at facility. -10 day verification visit required-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed unused oven stored outside facility’s back door. Remove unused equipment from premises. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed buildup of water in downstairs storage area. PIC stated pipe broke recently, resulting in water buildup. PIC stated pipe has been repaired. -Remove standing water from basement.