FIRST IN FLIGHT BAR

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 at 11:20AM tofu and two containers of salmon roe with discarded time of 10:00AM. CDI - PIC voluntarily discarded all three containers.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed in-use sink to surface sanitizer bucket stored directly over uncut avocados. CDI - PIC from avocados.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw salmon in the front counter opentop to be at temperatures of 44-51F. Front counter employee stated not having the container out of the opentop and that they swapped the containers about an hour prior and was unsure why it was out of temperature. REPEAT. CDI - PIC relocated to lowboy refrigerator to rapidly cool. 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 the TPHC log for the items held on the counter top (including fish roe and condiment bottles) to not be filled out at the time of the inspection. Employee stated that they open at 7am and all the items are placed on the counter at around 6:30am every morning and it gets discarded by 10:30am. EHS reminded front counter employee that it is important to maintain the logs as the items are brought out of refrigeration. CDI - Front counter employee filled out TPHC log for today, with the discard times being labeled for 10:30am.

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 a large plastic container of ROP tuna that were thawed in the 2 door lowboy at the front counter. Packages thawing instructions stated “remove from packaging” and all packages were observed fully intact. REPEAT. CDI - Front counter employee put holes into all ROP packages of tuna, removing them from their ROP environment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the wire storage racks in the basement prep room to have accumulations of dust/grime/debris.

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 the walls behind in the basement prep room to have splatter debris/food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of crabsticks in low boy cooler #3 (downstairs) above 41F. See temp chart. PIC stated food was prepared around 8:00AM and placed container of crabsticks into double door RIF to quickly cool down. 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 .

3-501.13 (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 (downstairs) in low boy cooler a container of several raw tuna fully thawing from yesterday without being removed from original manufacture packaging per instructions on package.Tuna was observed at 39F CDI-PIC voluntarily discarded container of tuna.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed asparagus stored directly on metal wired storage rack in lowboy cooler(bar area). CDI - PIC moved roll of asparagus to metal container.

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 (downstairs) single service portioned cup used to scoop black pepper from manufacture container. CDI - PIC removed single service portioned cup.

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 shrimp stored directly on top of an insert container of cream cheese. REPEAT. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a vegetable slicer that was stored as clean in a bin on an overhead shelf in the basement kitchen with visible food/splash debris on the blade and food contact surfaces. CDI - Slicer placed at sink to be W/R/S. 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 .

4-501.11 Maintain equipment in good repair. - Observed the compressor cover to the 2 door RIC in the basement kitchen to be missing at the time of the inspection. PIC placed a work order for the part to the replaced at the time of the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of pre-cooked crab stored on top of a container of raw tuna in reach in freezer in downstairs kitchen. CDI-PIC corrected storage order. Ensure ready to eat and raw foods are separated and away from each other in freezers unless they are in commercially sealed packages. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon roe and tofu in ice baths that were not filled with enough ice to surround items near sushi makeline behind bar and one salmon avocado and one spicy tuna roll above 41F in grab and go area. CDI-PIC discarded tofu and moved roe and rolls to lowboy unit to cool down. Grab and go unit reached 41F ambient air along with other similar sushi rolls. Facility to begin using TPHC for tofu and roe held in ice baths, EHS filled out TPHC paperwork with PIC. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser in downstairs prep area. CDI-PIC refilled dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mangos stored above cream cheese and ginger salad. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 imitation crab slowly cooling in sushi bar top upstairs that was prepped at 12 pm in sushi lowboy downstairs in heavy plastic container with lid on (see temp chart). CDI-PIC moved left imitation crab container opened downstairs. 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 (A), (B), (C ) Use approved thawing methods. Pf. Observed seaweed, imitation crab, and precooked shrimp thawing water that was not running, but was submerged and at 51F. CDI-PIC turned on running water 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 raw tuna thawing in refrigeration in upstairs and downstairs sushi lowboys. PIC cut openings into packaging.

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 tongs stored in sushi rice that were stored inside container and contacting the rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sushi rolls that were slightly over stacked past recommended fill line on the sides of the grab and go (see temp chart). CDI-PIC voluntarily discarded items. Repeat. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gaskets on FF RIC cooler and slight gasket tear on lowboy door in prep room. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mangos stored over imitation crab in RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw fish sushi in low reach in cooler above 41 F, 4 hours after prep. CDI - PIC voluntarily discarded food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu on ice bath at 53 F. CDI - PIC voluntarily discarded tofu. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. No disclosure on menu for sashimi and raw cubed tuna on seaweed salad. Verification visit within 10 days.

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. -Pf. No approval for rendering sushi rice non-TCS available during inspection. Facility is approved for acidifying rice to extend hold time. CDI - EHS emailed a copy of variance approval to PIC.

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 raw tuna in sealed package in low reach in cooler. Tuna package requires fish to be removed from packaging prior to thawing. CDI - employee removed packaging.

4-501.11 Maintain equipment in good repair. Torn gaskets on low reach in cooler for holding sushi trays in prep room.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris on shelving used for storing clean pans at sushi bar.

5-205.15 Maintain a plumbing system in good repair. Leak at 3-comp sink in downstairs prep room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket above recommended limit for Lactic acid (Sink and Surface). CDI PIC adjusted sanitizer at 3 comp sink and refreshed bucket.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed no sanitizer available at 3 comp sink. Sushi employee stated that they use the 3 comp sink to wash containers. CDI PIC provided 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, tuna, crab, and lettuce in sushi prep top above 41F. Employee stated that they were prepped at 6 am this morning. Containers were filled beyond the fill line and top portion was out of temperature. EHS educated PIC and PIC voluntarily discarded top portion of containers. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tuna completely thawed out in ROP packages without being punctured before thawing per instructions on package. CDI EHS educated PIC and PIC voluntarily discarded all packages of thawed tuna.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple bento boxes, sushi rolls and container of kani sticks registering > 41 F at customer grab & go station and downstairs reach-in units, respectively. Refer to temperature chart for details. Foods from grab & go station had just been put out for services during inspection while several items in downstairs reach-in unit were determined to have been inside units since yesterday. CDI - Foods at grab & go placed onto TPHC, remaining foods voluntarily discarded. EHS advised PIC to place foods at grab & go on TPHC to avoid cold holding issues. PIC has agreed to TPHC, however, it will need to be discussed with HMS upper management prior to implementing the procedure. -3-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held out of sanitizer on sushi utility cart. CDI. - Wiping cloths removed. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed crab, spicy crab, kani sticks and spicy salmon in the prep unit upstairs being used for sushi rolls holding above 41.Observed spicy tuna, spicy krab in the reach in unit upstairs that were above 41F. CDI-foods were discarded. EHS advised PIC to place foods in prep unit on TPHC to avoid cold holding issues. EHS also went over proper cooling methods will employees. REPEAT

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 For more information, please visit: http://meck.co/FoodSafety 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. Observed spicy krab and spicy salmon in the upstairs reach in cooler that were holding above 41. CDI-items were discarded. Foods were packed into containers above the fill. EHS trained employees on proper cooling methods and how to properly store food for cooling.,

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed fruit flies and roaches downstairs. PIC advised to call pest control REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3-comp sink to have low concentration. CDI-sanitizer was corrected new concentration was 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp tempura and Shrimp being used for sushi rolls holding above 41.Observed kani sticks,m yellowtail and salmon in the prep unit upstairs that were above 41F. Salmon and yellowtail were stacked high in prep unit. CDI-foods were prepared today. Foods were put on ice to rapidly cool down. Salmon and yellow tail were portioned out to allow for cooling. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed foods thawing in stagnant water. CDI-water was turned on for appropriate thawing methods.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed fruit flies and roaches downstairs. PIC advised to call pest control REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while prepping food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp tempura and lettuce in the prep unit upstairs that were above 41F. CDI-foods were prepared today and were taken downstairs to rapidly cool in the freezer. Observed sushi in the reach in downstairs that was above 41F. Sushi was prepared before EHS arrival and was being transferred upstairs. CDI-sushi was placed into the freezer to rapidly cool down

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed fruit flies and roaches downstairs. PIC advised to call pest control

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration of 0ppm. CDI-sanitizer dumped and new concentration was 100ppm

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed sushi cooling in the downstairs reach in cooler with lids on. CDI-sushi was put into the freezer to rapidly cool down. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Water in prep sink being used to thaw was above 70F. CDI-water was adjusted to the correct temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed asparagus and spicy tuna in the reach in cooler that were above 41F. Foods were prepared today and were being used. CDI-foods were taken to the freezer downstairs to rapidly cool back down.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed sushi cooling in the downstairs reach in cooler with lids on. CDI-sushi was put into the freezer to rapidly cool down. EHS explained to PIC and employee that lids should be off of foods when they are in the cooling process.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed second pot of rice brought up and time not replaced from earlier container of rice. CDI rice labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed crown roll, sunset roll , and orville and Wilbur roll need asterisk linking to consumer advisory due to raw fish slices on top of roll. 10 day verification required.

3-501.13 Use approved thawing methods. Observed crab thawing under running water measuring 84 degrees. CDI ice added to keep product in temperature.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored above food prep surface during food prep in the basement. CDI- drink was placed on the bottom shelf.

3-501.13 Use approved thawing methods. Observed tuna and salmon thawing at room temperature at bar and basement areas. CDI- water was turned on in vat sinks to allow for agitation.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed both ice bins that were not covered during process times. Potential for contamination can occur by dirty nozzles and pipes located above ice bins.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a wrist watch while preparing food. CDI- employee removed watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while preparing food. CDI- employee put on hair restraint.

4-501.11 Maintain equipment in good repair. Repair leaking pipe underneath 3-comp sink at bar area. Also, two door refrigerator located in basement is not working. PIC has placed a work order for both items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint floor at prep area in basement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls in display case cooler that were held above 41 F. CDI- Items were removed from display case cooler, and allowed to chill in reach-in freezer. REPEAT (full points).

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 sushi rolls and crab sticks cooling in containers that were tightly covered. Also, observed sushi rolls cooling in areas that were not meant for cooling, only cold-holding. CDI- Items were uncovered and allowed to properly cooling in reach-in freezers. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splash from vat sink and equipment in bar area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint floor in prep area downstairs. Repaint areas of walls behind prep stations downstairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls in sushi display case were stored above 45 F. It appears that items stored in the front have a higher temperature than those in the back of cooler. CDI- PIC removed items and placed them in the reach-in freezer to chill. CDI will also monitor stacking and placing of product.

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 containers of crab sticks and cooked shrimp that were cooling in tightly covered containers. Containers were also packed deep, and plastic. CDI- Items were placed in shallow, partially covered containers to further cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed large amount of packaged crab sticks with condensation accumulation on them in the reach-in freezer. CDI- PIC voluntarily discarded ten bags of crab sticks

4-501.11 Maintain equipment in good repair. Observed ice buildup on reach-in freezer along interior and on door gaskets.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed an employee wash hands for 6 seconds, then cut off faucet with bare hands. CDI- health inspector trained employee on proper method of washing hands.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf HACCP plan states that the pH of the rice will be recorded in the PH log section by the sushi chef. There has not been a record of the rice since 6/24. CDI- pH of rice was performed and recorded by sushi chef.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed several salmon fillets thawing in vat sink without water running. CDI- PIC turned on the water for agitation. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface cutting board in prep kitchen of facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, bulefin tuna, shrimp tempura, sliced lettuce and tofu that were cold holding above 41 F. CDI- Items were placed in cooler and allowed to chill.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed fillets of tuna and salmon thawing in prep sink at room temperature. CDI- Items were removed and placed in cooler. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scoop ice with exposed fingernail polish. CDI- Employee will wear gloves while scooping ice or doing any other activity involving food preparation

2-301.14 Wash hands after activities that contaminate them. -P Observed employees changing gloves between task and not washing hands. CDI- Education perfomed by PIC. Employees washed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of TOFU that was labeled 9/10 and 9/18. Today's date is 9/17. Container was labeled for nine days instead of seven days. Also, today's would make it day eight. CDI- Container of tofu and scallions was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility does not have cream cheese listed on TPHC sheet. Also, there were not any labels on TPHC items at time of inspection. CDI- Items were discarded.

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 shrimp tempera stacked in deep container, cooling at room temperature. CDI- Shrimp tempera were unstacked, placed in shallow container, and allowed to further chill in cooling unit. REPEAT.

3-501.13 Use approved thawing methods. Observed tuna thawing in prep sink filled with water that was 80 F. Water was not being agitated. CDI- Cold water was turned on to cool water to 65 F and also allow for agitation. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaints floors in prep area downstairs. 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. Clean splash and debris from walls behind prep stations in downstairs area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon that was not stored cold in refrigeration unit near front line. Also observed shrimp and crab meat in prep cooler down stairs. Both items were being worked out of at time of inspection. CDI- Salmon was placed on ice and allowed to cool. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf There was not any label for time in- tie out of products such as cream cheese and fish roe on front counter. CDI- Items were properly 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 diced tofu that were stacked covered and on top of each other. CDI- Items were uncovered and allowed to cool properly.

3-501.13 Use approved thawing methods. Observed several packs of food product thawing in prep sink filled with non-agitated water. CDI- Employee turn the water on to allow for agitation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth that was not stored in sanitizing solution in-between use. CDI- Cloth was placed in sanitizing solution.

4-501.12 Cutting Surfaces - C Observed cutting boards that had deep grooves and stains in them.

2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloth, remove gloves, put on new gloves and then proceed to begin food preparation and handle food without washing their hands in between. Observed food employee handle money at register then proceed to handle soup and clean equipment without washing their hands in between. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, towels provided while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce overstacked on prep table at 55 degrees F and chicken dumpling at 45 degrees F that operator stated was recently placed in unit. CDI, items voluntarily discarded by PIC.

General Comment: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed logs for ph readings but time recording not captured on time log of when ph reading was taken. CDI by instruction.

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 temura shrimp cooling in prep unit at 78 degrees F in deep container. CDI, shrimp voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabinet with drink mixes stored less than 6 inches from the ground. Store food at least 6 inches above the ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon cold holding above 45F. CDI, PIC voluntarily discarded salmon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon on the floor. CDI salmon removed from floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor in bar area.

2-301.14 When to Wash - P Observed food employee handle ready to eat cucumber without washing hands after handling personal phone. CDI, Food employee corrected by instruction, food employees washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sushi above 45F, PIC stated sushi was cooling but was not aware of how long sushi had been cooling for. CDI, Sushi was voluntarily discarted by PIC.

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 packaged sushi in reach in cooler at 58F. Sushi was obsevred in tightly covered containers. PIC did not know the time the sushi was prepared, there for did not know how long sushi had been cooling. CDI, PIC voluntarily discarded sushi.

3-501.13 Use approved thawing methods. Observed several criopacked fish thawing in prep sink, without running water. PIC removed small amount of fish to thaw under running water, outside of package.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided.

NO POINTS DEDUCTED 2-303.11 " Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. " Observed staff wearing bracelets/watch during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (food stored on top of keg and above food products).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in bar area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored down in dry food products (RICE).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food products in back kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed staff using 90F wash water. CDI corrected during inspection.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (rolling cart at front service counter collecting debris).

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed washing procedures not followed; knives were washed by rinsing them in prep sink. CDI proper washing, rinsing and sanitizing observed.

3-501.13 Use approved thawing methods. Observed raw salmon thawing in prep sink not in container fully submerged. CDI proper thawing techniqe used.

4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler doors downstairs in need of repair. Observed air unit downstairs frozen over with potential to drip onto clean food contact surfaces (pans, containers).

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed staff member store sushi knives into bucket of sanitizer and pull knives out and cut sushi rolls dripping sanitizer solution on sushi roll. Roll discarded and staff educated on proper utensil storage.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sushi knife stored directly in bucket of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed floors in corners of bar area in need of general cleaning)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the handwash sink behind the bar. Handsink being used as a dump sink. CDI: Discussion about using sinks properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in prep cooler in commissary above 45F. Prep cooler had shorted out and was not running. Prep cooler turned back on and items rapidly cooled. Employees directed to monitor all equipment.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Obseed items held on TPHC not labeled with a start or end time. Employee stated that items went out at 9am. CDI: Discussion with staff about proper labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around bar area.

4-501.11 Maintain equipment in good repair. Observed several gaskets in disrepair in commissary kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink in downstairs prep room full of utensils. CDI: Utensils moved to 3-comp sink for washing and employees directed to only wash hands in handsink.

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 butterfly shrimp and spicy tuna above 45F cooling while tightly wrapped. REPEAT VIOLATION

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer at upstairs bar. CDI: PIC obtained thermometer during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bottles of wine stored on the floor. CDI: Storage area changed to comply with 6inch rule.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets throughout reach in coolers in prep room downstairs and upstairs at bar. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored in sushi prep unit overstacked. Product was above 45F. CDI: Facility decided to place product on time from now on.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed employees marking food held on time for 6 hours upstairs. CDI: Time stamps corrected on site.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility acidifying rice at 4.1-4.6 pH. Facility stated that NSF auditor told them to use 4.1-4.6 range. HACCP plan states that facility must acidify rice at 4.1 or lower. Today rice was 4.7 pH. CDI: More vinegar was added to rice to achieve 4.1 standard, and then rice was used for service.

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 spicy crab cooling upstairs and downstairs with tightly covered lids. Observed shrimp downstairs cooling with tightly covered lid. Observed spicy tuna cooling upstairs with tightly covered lid. CDI: All products uncovered and some placed in ice baths.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged containers and lids throughout upstairs and downstairs. 4-501.11 Maintain equipment in good repair. Observed several gaskets damaged in reach in coolers downstairs.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water with 95F water. Detergent bottle states that it must have 110F-120F water to be effective. CDI: Water drained and refilled above 110F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed edging on threshold to kitchen damaged and loose.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spicy tuna, shrimp, cream cheese, and masago ch above 45F. Spicy tuna and shrimp were overstacked. CDI: tuna and shrimp properly cooled. Masago and cream cheese allowed to be switched to TPHC permanently due to lack of cold holding space and how quickly the items are used. TPHC sheet emailed with inspection today.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employee attempt to make rice slurry to test pH and slurry was made improperly. Rice was simply stirred in water. CDI: Employees shown how to break up the rice to make a true slurry for testing the pH of rice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored in sink well that had some type of liquid as well as soy sauce. CDI: PIC relocated items and cleaned sink.

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 splatter, dirt, and dust on walls throughout downstairs kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one damaged light shield in dry storage area.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands in downstairs commissary area wash hands and turn off faucets with washed hands. Instruction given to employee to turn off faucets to not re-contaminate clean hands.

General Comment- 3-501.13 Use approved thawing methods. Observed running water in small stream over top of thawing fish in prep cooler at bar. Only one ot two packages of the fish were in contact of the running water and other 10 packages were not in contact with running water. Ensure running water hits all items thawing to properly thaw.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards. Cloths removed.

General Comment- 4-501.11 Maintain equipment in good repair. Observed microwave at bar location in poor repair. Replace. Also observed several split gaskets on reach in coolers in downstairs commissary area. Repair.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 90F degrees. Observed hot water at 3-compartment sink ony reaching 109F degrees but water running constantly (not able to turn water off except by sanitizer/ wash solution diverting valve. Maintenance contacted to check on water. Hot water now reaches 130F degrees.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed employee take cloth out of sanitizer bucket, hold sushi knife over container and wipe both sides with wet cloth. CDI- Discussed two step for wash in place for knife and then apply sanitizer with operator Cameron Faile. Sushi prep station is next to sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Sushi rice in warmer at bar area, in container and warmer in the prep kitchen downstairs not labeled per requirement. Process for using time is segmented in three different forms of documentation, one of which notes that all sushi rice will be placed in cooler or blast chiller prior to use. Documented process is not being followed today based on explanation of process by Hissho manager. Sushi chef advised rice was prepared just before start of inspection as rice is typically used within 2 hours instead of 4. CDI- Detailed discussion with operator, Hissho manager, and sushi chef as to requirement for documentation and implementation of procedures for sushi. All were advised that if using time is not effectively and accurately implemented per rule requirement, facility may possibly not be allowed to use time as a method of control, and variance may be required and/ or process discontinued until variance is approved. All understood. Copy of example form for using time as a method of control provided to operator today. Provide clear and concise documentation of process.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Facility menu's have been re-printed and now one side includes only raw items and is noted with reminder, other side of menu has both raw and cooked foods, but is also only noted with reminder. CDI- Operator advised of new printing of menu's. Discussed in detail as to requirement and options for providing consumer advisory with disclosure notice and reminder statement. Correction to be provided by next inspection.

3-501.13 Use approved thawing methods. Commercially prepared seaweed thawing in containers of standing water in the prep sink in downstairs kitchen. CDI- method corrected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee's preparing sushi wearing bracelets and watches. CDI- verbal correction.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Sushi knives stored in sanitizer bucket at prep areas. CDI- storage corrected.

3-501.15 Cooling Methods - PF. Crab meat in prep cooler tightly covered and stacked during cooling process. CDI- Operator Benjamin Knudson corrected storage.

3-501.13 Thawing - C. Packets of crab meat in metal pan next to 3 comp sink during thawing process. CDI- method corrected.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of sauces at main prep area not labeled per rule. CDI- verbal correction to label.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Containers of rice and seaweed wraps stored on the floor, and buckets of ice stored on crates under wash compartment of 3 comp sink. CDI- verbal correction ; Discussed options with operator Angie Folley as to approved areas of food items and food contact items.

3-304.14 Wiping Cloths, Use Limitation - C. Wet cloths used to line under containers and cutting boards. White cloth used to line containers of salmon and under salmon that was being cut on cutting board. CDI- all corrected; discussed options.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Closed employee beverage stored at prep sink area. CDI- Designated area is needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Debris in sanitizer, sanitizer also had a cloudy appearance. CDI- Verbal correction as to wash, rinse, and sanitize procedures at 3 comp sink. Sanitizer compartment emptied and cleaned.Some mold build up on beverage nozzle at bar area. CDI- nozzle cleaned.

3-501.19 Time as a Public Health Control - P,PF. Large container of rice being used to prepare sushi rolls with not time indicated on it. Operator, Ben Knudson advised that manager for Hissho Sushi would have documentation in commissary area. CDI- Employee advised that rice is held for time, rice container was labeled with time. Container in commissary was checked and both dates and times were the same. Verbal correction to maintain documentation of time on rice container in the service area.

3-501.15 Cooling Methods - PF. Shrimp tightly covered in prep cooler during the cooling process. CDI- method corrected. See chart for temperatures.

3-601.12 Honestly Presented - C. Menu and message boards for sushi indicate white tuna, but escolar fish offered in rolls. Labeling, invoices, HAACP material, and parasite destruction letters indicate escolar. CDI- operator was advised that menus and message boards must reflect the food items offered. Operator advised that menus and message boards are being changed and correction will be made to indicate escolar instead of white tuna. Follow up visit will be completed to check on correction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris and some reside on the sides and floor area of the beverage stations at the entry to the bar enclosed area. Cleaning is needed.

General Comment- Observed no PIC on-site with certification. Certification needed by PIC on-site at all times after 1/1/14 to avoid 2 pt deduction.

General Comment- Maintain proper storage of all employee food and drink and do not eat in food preperation areas. Observed emplpyee opened food sitting on back counter beside tea urns upon arriving to establishment. Employee removed.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed plastic pans stored on clean drain board with heavy sticker residue.

Maintain proper hot holding (or proper pH concentration of sushi rice to make non-potentially hazardous). Observed container of sushi rice in downstairs commissary at a pH of 6.5 to be delivered to upstairs location for use. Sushi rice was a room temperature and had been made 30min prior. PIC re-mixed vinegar solution and was able to obtain a pH of 4.1 to make sushi rice non potentially hazardous.

General Comment- Observed HACCP plan but no NC State Varience. Instructed PIC to reference our website at envhealth.charmeck.org to obtain varience application and submit that along with completed HAACP plan to the state to obtain the varience.