UMAMI POKERITO

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths held at 100ppm. EHS observed manufacturer instructions state concentration shall be maintained at 200ppm. CDI - PIC discarded sanitizer and produced new bucket at 200ppm. REPEAT. (0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed two large plastic containers where the plastic seal on the inside compartment is peeling and creating surfaces that are no longer smooth and easy to clean. CDI - PIC removed equipment from service. (0)

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. EHS observed raw tuna in ROP thawing in reach in cooler. Packaging stated tuna shall be removed during when thawed. EHS provided education. CDI - PIC removed tuna from packaging. (0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer bucket at 100ppm. EHS observed manufacturer label stating sanitize must be maintained between 200ppm-400ppm to ensure proper sanitation. EHS observed sanitizer container hooked to dispenser low. CDI - PIC changed containers attached to dispenser, emptied sanitizer buckets, and re-filled with sanitizer observed at 200ppm. (0)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed napkins being used to line containers of lettuce, spring mix, and herbs to absorb moisture during storage to prevent wilting. EHS advised PIC during last inspection that during storage napkins/paper towels cannot be used as a liner in containers due to being absorbent and recommended using a salad spinner or other drying device. PIC stated salad spinner has been used but does not remove all moisture. EHS advised to removed linens moving forward. 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 Observed crab mix and raw chicken cooling from being out of refrigeration due to preparation at open stated by PIC. EHS observed no change in temperature after 13 minutes and items were observed tightly covered with plastic wrap. CDI - PIC vented items to quickly cool. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels being used for food storage for items such as spring mix and cilantro. EHS advised to remove paper towels from use. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without proper hair restraint. EHS reviewed policy with PIC and advised all employees don hair restraint when actively preparing food. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer holding in use wiping cloths by the make line under 100ppm. Manufacturer instructions state 200ppm required for proper sanitation. CDI - PIC removed buckets and instructed food employee to make a new bucket at 200ppm. (0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy agreement that had not been up dated with all 6 food borne illnesses. -CDI- EHS emailed PIC the updated employee health policy agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, tuna, and crab meat that was holding above 41F. PIC stated that the items had been placed in the unit at 8am. -CDI- PIC replaced the items with new food items that were at 41F and placed the non-compliant items in the RIF to be quickly cooled. (0 pts) 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 containers of spicy crab meat that was cooling from the day before in the low boy cooling unit at 43F. Crab meat did not meet the proper cooling parameter. -CDI- PIC voluntarily discarded the containers of spicy crab meat. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 2 deep containers of spicy crab meat that was covered with 2 layers of plastic while cooling from the day before. Items were unable to cool properly. -CDI- PIC voluntarily discarded the items. REPEAT*** (1 pt) 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 .

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 light build up of dust on dry storage rack directly over food prep areas. Increase cleaning frequency. Due to severity, no points deducted.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed breading raw shrimp. Employee then discarded gloves and donned new pair of gloves to work with RTE foods without washing hands in between. Employees must wash hands after handling raw animal foods. CDI - Employee educated and she washed her hands. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in oven measured 108F. TCS foods must measure at least 135F in hot holding. CDI - Rice discarded by 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small bowl of mixed greens in sandwich cooler top measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - Greens moved to cooler in back to cool down. 0 pts. 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 .

3-501.15 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 Corn and crab salad were cooling in sandwich cooler tops at 45F and 43F. Use blast chiller or freezer to rapidly cool TCS foods. CDI - PIC moved items to blast chiller. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee was preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists while preparing food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 2 stacks of metal bowls that were stored as clean were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed RTE seaweed salad stored below raw proteins in lowboy cooler. CDI PIC corrected storage order. -1.5 Points Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

General Comment 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. EHS observed frozen raw salmon out of its original packaging stored above frozen ready to eat foods. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) EHS observed ready to eat lettuce with a future prep date of 12/9. CDI PIC corrected the date marking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors closed.

General Comment: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter from supplier KGI with 2018 date. CDI, updated parasite destruction letter for current year provided.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observded sushi riced held in pot at 129 degrees F but not labeled per TPHC procedures. CDI, label provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer bucket testing below 200ppm quat.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.. Observed utensil stored in water at 32 degrees F. PIC transferred utensil to hot water greater than 135 degrees F.

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 tuna cooling at a rate insufficient to reach 41 F within 4 hours of prep. CDI - PIC spread out food on a tray and placed in reach in freezer to rapidly cool. 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 .

3-501.15 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 raw tuna cooling in low reach in unit in a deep, covered container. CDI - PIC spread out tuna on a tray and moved to reach in freezer to rapidly cool. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed napkins used in contact with food such as lettuce, green onions, and fish stored in prep top and reach in units. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer holding wiping cloths at ~75 ppm quat sanitizer. CDI - PIC replaced sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice and brown rice below 135 F. See temp chart. PIC stated that rice was cooked by food employee two hours prior to opening. CDI - PIC rapidly reheated rice before returning to hot holding. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed lettuce and shrimp in containers lined with paper towel. Observed rice covered with paper towel in rice cooker.

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 tempura shrimp cooling tightly covered inside upright reach-in unit. CDI - EHS educated; product uncovered. Product began to cool towards < 41 F after 20 minutes.

4-501.11 Maintain equipment in good repair. Observed reach-in unit left door gasket splitting. Repairs needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands, recontaminate on handles and don gloves. CDI - EHS provided education and employee re-washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed ice cubes dumped inside hand sink next to grill station. CDI - EHS educated and ice cubes removed.

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 shrimp cooling tightly covered inside upright reach-in unit. CDI - EHS educated; product uncovered and taken to blast chiller to cool to < 41 F.

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 plastic cup used as scooper for sugar. CDI - Cup discarded.

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 roasted at 44 F inside make unit. PIC stated that the product had been prepped, chilled and placed into cold holding prior to EHS arrival. CDI - Corn taken to blast chiller and cooled down to < 41 F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle of chemical cleaning agent. CDI - PIC determined it was sink and surface sanitizer and labeled product.

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 facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated employee reporting agreement to email on file. -0-

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 facility does not have written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in buckets with a quat sanitizer concentration of 0 ppm. CDI: buckets were refilled with new quat sanitizer at 200ppm. -0.5-

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 ahi tuna, grilled shrimp, crab meat, spicy crab, salmon and grilled salmon cooling in prep unit; items were tightly covered. Observed tightly wrapped salmon that was cooling > 41 F inside low boy unit. Per PIC, products in prep unit were prepped a couple of hours prior to EHS arrival, wrapped salmon was prepared at beginning of todays inspection. CDI - foods were unwrapped/uncovered and placed into blast chiller to quickly cool. EHS observed items cool down to 41 F during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two containers in the hand wash sink. CDI-PIC removed containers. Hand sinks may only be used for hand washing

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 tuna and yellow tail cooling in small reach in cooler both tunas were wrapped and covered in plastic wrap. Observed lettuce cooling in large reach in cooler that was above 41F. Lettuce was in a dep plastic container and was covered with a lid. All foods were prepped before EHS arrival (at least an hour according to PIC). CDI-foods were unwrapped and uncovered and allowed to quickly cool. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottle of oil, water and working containers of spices that were not labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mizzo soup recorded below 135F. CDI- Discarde.d

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flip top unit not holding TCS products cold. PIC stated unit was going through a cycle and will cool down. Will return for follow up visit on unit. Products to be placed on TPHC. VR.

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 Salmon chunks cut and cooled in tightly wrapped container. CDI- Unwrapped.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drinks stored on shelf above sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food stored on top of facility food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab meat had date of 11/4. PIC stated that date was incorrect and labeled with correct date.

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 rice on TPHC with wrong time, CDI- Time adjusted, all other rice portions had correct time.

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. In-use utensils stored in icy water. Code does not allow for storage in icy water (see above). REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. SS cups not protected. CDI- Placed in plastic wrapping.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household blender in kitchen. Replace with commercial blender.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken container stored on top of raw beef. CDI- Moved raw chicken.

3-501.13 Use approved thawing methods. Vacucum packaged tuna not thawing according to instructions which state to remove from packaging. Facility will remove from packaging or cut slit in future.

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. In-use utensils stored in ice water. Store in approved methods.

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 Two plastic containers cracked. CDI- Discarded.

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 employee wash hands then turn faucet off with no protective barrier. Turn faucet off with protective barrier to avoid recontaminating hands. CDI- Discussed issue with PIC. PIC will go over handwahsing procedure with all employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items cold holding above 41F in the prep top cooler. All TCS items must be maintained at 41F or below while in cold holding. CDI- Items moved to blast chiller. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint. Ensure hair restraints are worn at all times while handling food, equipment, and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one small container of lettuce at 48F. The container of lettuce was sitting on top of other containers in the prep cooler. No cold air can flow around container when stored this way. PIC stated container was set here during lunch rush and was never moved back to bottom of cooler. CDI- Lettuce left uncovered and moved to the bottom of cooler.

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 one container of cut cabbage cooling covered with a tightly fitting lid. Leave TCS foods uncovered during the cooling process. Facility has a blast chiller but does not use chiller on veggies due to quality issues. CDI- Cabbage uncovered. Cabbage was cooling at an adequate rate once uncovered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw shrimp stored on shelf above containers of ready to eat food in bottom of prep cooler. Keep raw proteins on the bottom shelf of prep cooler to avoid storing over ready to eat food. CDI- Raw shrimp moved to bottom shelf.

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 utensils by grill sitting in standing water at 72F. Utensils can not be stored in room temperature water. Discussed how utensils can be stored with PIC.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee washing utensils, handle clean utensils without first washing hands. CDI through instruction

3-201.11 Use food from approved sources only.-P Observed fermented kimchi. PIC stated it was purchased but had no labeling or source documentation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provide letters of parasite destruction.VR

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 cooked vegetables date marked 12/118 and 12/20. CDI discarded

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility acidifying rice with no variance or time documentation. CDI- placed on TPHC

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed acidified rice and the facility has not submitted required infor for a variance. CDI- discarded, planing to use TPHC

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple set wiping cloths soiled and out of sanitizer. CDI through instruction