HISSHO SUSHI - CONCOURSE D

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 pack of tuna that had been thawed out while still in its respective reduced oxygen packaging. -CDI- PIC made a cut in the packaging to release the vacuum seal. REPEAT*** (0.5 pts)

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 multiple packages of raw tuna thawing in lowboy unit without any cuts or openings next to sushi bar that stated to be removed from vacuum packaging on fish’s label. Sushi chef cut openings to packages.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink dispenser with a concentration of 848 pppm, but no equipment was being sanitized during inspection. PIC was aware of issue and has contacted ecolab and has been diluting sanitizer with cold water to reach 700 ppm.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Second repeat. Observed single service cups not in a dispenser, and found single service forks stored with tines up rather than handles. CDI by discarding cups and turning forks over to store correctly.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in area where rice is processed very scarred. Need to be planed smooth or replaced. Repeat violation

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 metal shelves in preparation room with debris on them; they need to be cleaned more frequently.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet-stacked pans. Assure that all utensils are completely air-dried prior to stacking. Second repeat violation. Pans placed back into sink for re-washing.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service drinking cups stored right-side up. Need to assure that these are stored inverted (upside down).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards. Have these re-surfaced to be more smooth and easily cleanable. Repeat violation.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC present during operation. Person with certificate was not a manager.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No PIC present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then turn off faucets with bare hands before putting on gloves. Advised employee to re-wash hands and to turn off faucets with clean paper towel. CDI by proper hand washing For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed rice being scooped with utensil with no handle. Need handle on scooping utensil so that handle can be kept out of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce on counter holding 46F. No procedure for temporary holding of food in lieu of holding at 41F. Repeat violation of cold holding of TCS foods. CDI by placing lettuce in cooler where it achieved 39F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel folded at area where food is prepared. Any wet clean towels must be held in sanitizer to proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in downstairs prep area. These must be allowed to thoroughly air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous scarred cutting boards. These must be replaced or planed smooth so that they remain easy to clean and undamaged.

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 rusted storage shelves in downstairs prep area. These must be replaced or professionally epoxy-coated so that they are easy to clean. DO NOT PAINT OR SPRAY PAINT.

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 ceiling vent over 2-door True cooler to be very dusty. This must be cleaned often enough so that dust does not accumulate.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC used wrong test strips to test sanitizer. CDI - EHS reminded PIC that facility is using a different type of sanitizer and reviewed testing procedures with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sushi trays in grab n go coolers on C and E concourses above 41 F. Coolers were 41 F or below. Food may be pushed too far forward in cooler. Salmon/tuna sushi tray on E concourse was below 41 F in the back portion (back of cooler) and above 41 F in the front portion (front of cooler). REPEAT. 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-concourse

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. Sashimi and poke bowl on menu did not have a consumer advisory disclosure. CDI - PIC added asterisks to items on menus. Hissho at the Main Atrium under First in Flight permit has corrected menus on order and will distribute some to this location when they arrive.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed seaweed salad thawing in sink while not fully submerged. Portions of seaweed salad were above 41 F. Thaw foods under cold, running water at 70 F. Food must be fully submerged and any portion of ready-to-eat food cannot go above 41 F. CDI - PIC moved seaweed salad to RIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in back corner of kitchen by 3-comp sink. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips for Sink & Surface sanitizer available in facility. CDI - PIC obtained extra test strips from neighboring facility.

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 residue buildup on shelving unit shelves by 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean ( in downstairs prep kitchen) with food debris. CDI PIC put dishes in 3 comp 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon poke bowls in both grab n Go cases above 41F. PIC stated that bowls were made 1 hour ago. Observed tofu and cut lettuce in low boy above 41F. PIC stated that these were made yesterday. CDI PIC put salmon poke bowl in freezer and voluntarily discarded the tofu and cut lettuce. 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/ab n go 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 completely thawed tuna in rop packaging. CDI PIC voluntarily discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flying insects in upstairs kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat lying on single service lid. CDI PIC moved employee hat.

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 several pack of tuna and salmon completely thawed in ROP without slit in package or removed from package. EHS educated PIC on Reading instructions on ROP packages. CDI PIC voluntarily discarded thawed fish.

3-302.15 Wash fruits and vegetables prior to use. Observed labels on washed avocados. EHS educated PIC and avocados labels were removed and they were rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand washing sink. CDI - PIC replenished hand towels. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sliced tuna registering at 44 F inside prep top. Employee confirmed that the tuna was prepared 15 minutes prior to inspection. CDI - Product relocated to reach-in freezer to cool down towards < 41 F. -1.5- 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.

3-501.15 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 while covered. PIC stated that sushi was prepped around 11am. CDI-tops were removed and sushi was placed into reach in freezer to rapidly cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in kitchen downstairs. EHS advised PIC to contact airport personnel about pest control.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in kitchen downstairs. REPEAT (full points).

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has passed an ANSI accredited test.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse knife in hand sink. CDI- education was done with employee. Knife was taken to 3-comp sink to be properly cleaned. REPEAT (half points due to not being the same violation).

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 one package of tuna rolls stored above 41 F. PIC stated that items were placed in display case 30 minutes ago. Items were grab and go. CDI- package was placed in freezer to properly cool. -zero-

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 items that were cooling with tight covers on them. CDI- covers were removed so that items can properly cool. Also, observed items stacked five-high in cooler during cooling. CDI- items were stacked one level high.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at 3-comp sink. REPEAT (full points).

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed out of date employee health policy. CDI-updated policy given to PIC

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no procedures for vomiting and diarrheal events. CDI-documents provided.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed blocked handsink (blocked by mop bucket) in back area of facility. CDI-mop bucket was removed from in front of sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and roach in back area of facility. PIC recommended calling pest control. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tuna, salmon, shrimps, eel, on prep unit without a date mark on them. CDI. PIC datmaked them.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt on prep unit upstairs with no label. CDI. PIC labelled it.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach in the prep area in the basement. Informed PIC to get rid of them. REPEAT. Half points taken since roach was found in the basement as opposed to the kitchen.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels and gloves stored under the prep sink. CDI.PIC removed them to a designated area. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sauses box stored directly on the ground. CDI. PIC removed them.

4-501.11 Maintain equipment in good repair. Observed damaged shelves in the freezer. Informed PIC to get it fixed.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of microwave has not been cleaned in over 24 hours. Observed dried food debris in interior of microwave. CDI- food employee cleaned microwave.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches crawling along the wall near 3-comp sink. Observed several fruit flies near 3-comp sink. Informed PIC to have pest control come and perform a treatment on insects. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee peeling cucumbers before washing them. CDI- Cucumbers were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from interior of cabinets underneath prep cooler near front counter.

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 floors under equipment, prep sinks, 3-comp sink and in corners.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed miso soup that was at 79 F. PIC stated that soup was left from last night. CDI- Soup was 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 container of crab meat that was covered while cooling in prep unit downstairs. CDI- Lid was removed to allow product to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep area near 3-comp sink. Informed PIC to have pest control come do a treatment soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet. CDI- Containers were unstacked and allowed to air-dry.

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 floors under equipment an in corners in back room. Clean splash from walls behind equipment and in prep areas.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee blow his nose, then wash hands at prep sink were there is not any soap which is part of handwashing procedure. He also cut of faucet with bare hands before donning gloves. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink. 2-301.15 Where to Wash - PF Observed employee wash hands in prep sink. Handwashing shall take place in a hand sink. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink. 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 P Observed food employee blow his nose, then wash hands at prep sink were there is not any soap which is part of handwashing procedure. He also cut of faucet with bare hands before donning gloves. CDI- Employee was stopped from preparing food and made to rewash hands in correct hand sink. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed condiments box blocking the hand sink in prep area. CDI- Box was removed. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-comp sink was dispensed at a level of 0ppm. VR-Have machine properly calibratied and repaired within 10 days.

6-501.111 Controlling Pests - PF Observed one fly in back prep area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloth not stored in sanitizer solution in-between use.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet not using a barrier. CDI, food employee corrected by instruction. Food employee washed hands without re-contaminating hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can blocking hand washing sink in back prep kitchen. CDI, trash can removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handwashing sink in back prep kitchen. CDI, paper towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked baby shrimp without date mark. Observed cooked crab meat without date mark. PIC stated items were opened more than 24 hours prior to inspection. CDI, items marked with correct date.

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 sushi rice pH at 4.3. Rice was held for use during inspection. PIC stated pH of rice had not yet been tested for. CDI, vinegar was added and pH checked. Observed pH reach 3.9 . Ensure HACCP is followed.

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 cooling in display case, in tightly covered containers. CDI, Items moved to reach in freezer, without lids. Sushi reach 45F within 4 hours. Sushi would have not reached cooling Parameters if EHS had not intervened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach carcasses in back prep kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old rice and debris stuck to surfaces at down stairs ware washing station. CDI all containers pulled and properly washed.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken plastic lid in need of replacing downstairs kitchen area. (points not increased due to improvement).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in units down stairs prep kitchen; Observed cracked lid on dry food bin. 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.

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 floor drain in need of cleaning).

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed leak coming from underneath surfcace of center sink at three compartment sink setup.

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.

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 handles stored in rice.

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.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives all stored clean with old food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

8-103.11 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed variance needed for special process (acidifying rice). Observed no variance obtained. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp holding above 45F. CDI: Item was double panned. Once pan was removed product started to come down to proper temp. Metal pans recommended.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. CDI: Employee obtained thermometer and calibrated it on site.

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

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 tuna cooling tightly covered in reach in cooler. CDI: Item uncovered for proper cooling.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed lettuce and carrots stored in non-food grade plastic bags. CDI: Items moved to plastic containers.

3-501.13 Use approved thawing methods. Observed edamame thawing in standing water. CDI: item moved under cold running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on counters in facility. CDI: Cloths placed in sanitizer buckets.

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 rice spoon stored with handle touching product. CDI: handle removed from product.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink with a screw top on prep surface. CDI: Employee relocated drink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in sink reading at 0ppm quat. CDI: Sink compartment refilled with properly concentrated sanitizer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed plastic wrapped sushi mats being changed daily. CDI: Plastic changed and employees directed to change every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese, masago, and shrimp on ice holding above 45F. PIC stated products had been there since 2:30. CDI: Products discarded and allowed to switch to time permanently.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce stored in "thank you" bags. CDI: Items moved to plastic containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 6 wet rags throughout facility stored on countertops. CDI: employee placed all rags in sanitizer buckets.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked containers being used to hold cream cheese, shrimp, and masago. CDI: All damaged containers found today were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with food debris on reach in coolers.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Soap dispenser broken at kitchen handsink. No soap at sink.CDI- soap provided.

7-201.11 Store toxic materials to avoid contamination. -P: Bottled water under soap dispenser at sushi station. CDI- water moved.

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: Facility not following approved HACCP plan for rice. Observed rice batch used to roll sushi for display and hold for 2 days maqde with rice that had been acidified to a pH of 4.3. Observed logs not being kept up with frequency as required. Verification needed of adhereance to HACCP plan. Product made with 4.3 rice discarded and denatured.

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. Operator Iang Par advised that time for all 3 containers of sushi rice were documented in log book. Small amount in rice warmer at front, but no time indicated on rice. CDI- Operator was advised that time that sushi rice was removed from hot holding must be documented on the log book and also on the container being used to store the rice. Operator voluntarily discarded rice. Return visit to be completed to check for continued compliance with correctly documenting of time for sushi rice. Possible intent to suspend permit issued should procedures provided to MCHD for sushi rice not be implemented correctly and/ or facility may be required to submit application for variance or discontinue process. Operator understood.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Updated menu's provided today (same as location main concourse). Labels on packaged containers indicate raw, however; current menu only provides reminder statement and marking at each item. CDI- Operator was advised that menu must also indicate disclosure as to which items are raw/ undercooked.

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 . Container of shrimp rolls being cooled at open display case. Operator advised of cooling process for sushi rolls. CDI- packaged sushi rolls prepared this morning were removed and placed in reach in unit for rapid cooling. Operator was advised that temperature of sushi rolls must also be checked prior to placing in the open display cooler.

3-501.13 Use approved thawing methods. Packaged salmon in container on the prep table in prep kitchen, packaged crab and eel on the cutting boards during the thawing process. CDI- methods corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in gasket of prep cooler. Cleaning is needed.

6-301.11 Handwashing Cleanser, Availability - PF. No handsoap provided at handsink in prep room. Dispenser is damaged. CDI- PIC Alex Boydoh put liquid soap in a temporary container and placed at handwashing sink.

3-501.19 Time as a Public Health Control - P,PF. Sushi rice being at front prep area with 10:30am start time on it. Employee's on site continued to use after 2:30pm. Documentation from HIssho and HMS advises that after 4 hours sushi rice will be discarded. CDI- PIC Alex Boydoh voluntarily discarded sushi rice.

3-302.15 Washing Fruits and Vegetables - C. Employee observed cutting into un-washed avocado. CDI- verbal correction to wash prior to cutting into avocado.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Employee observed washing and rinsing utensils at 3 comp sink, but sanitizer compartment was empty and employee did not apply sanitizer. Facility PIC Iang Par and manager Atiq Haq advised compartment handle was broken. Mr. Haq advised that request for repair has been submitted, and employees have been advised that they are to spray sanitizer on utensils and all them to air dry until sink has been repaired. CDI- employee's redirected as to complete procedure for utensil washing. Return visit to be completed by

3-601.12 Honestly Presented - C. Raw escolar fish in prep cooler, on HAACP, invoice, and parasite destruction letters. All menus and labels indicate white tuna. Employee also referred to it as white tuna. CDI- Employee, operators Atiq Haq and Melody Mack were advised that fish must be presented on labels and menus as escolar and not white tuna. Operators advised that menus are to be reprinted and should be completed with in two weeks. Follow up visit will be completed with in that time frame to ensure correction on labeling.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths on top of prep surface cutting boards. CDI- Chef removed wet wiping cloths. Iang Par advised that cloth was used to keep mandolin in place when in use. CDI- discussed options

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups stacked out of the dispenser at the front counter, and at the back counter. Single service wine cups not protected at back counter while being stored. Operator, Melody Mack corrected immediately.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Some dried debris under counter top cooler and on back corner of prep cooler next to handwashing sink at front service area. Cleaning is needed.

Maintain all hot foods >135F degrees. Observed rice on bottom shelf in rice cooker at 122F degrees. Employee stated that rice had been there for approx 2 hrs. Employee discarded rice.

General Comment- Facility must obtain varience for sushi rice acidification by NC DHHS. Observed none

Maintain all clean dishes air dried before tight stacking. Observed several wet stacked metal pans.

Maintain all single service protected. Observed lips of cups exposed at register area.