BOCAO SUSHI

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide proof of informing food employees of their responsibility to report required symptoms and illnesses. CDI- EHS provided Spanish version of updated employee health handout and discussed importance of training. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier when turning off faucet after properly washing hands. CDI- EHS discussed with PIC, PIC had employee properly rewash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink behind bar being used as additional dump sink. Sink has been designated for handwashing. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *REPEAT*

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausages and belly held above 41F in flip top due to overstacking. CDI- PIC had employee reduce pan and rapidly cool removed portions. 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 .

4-101.11 (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. Observed wooden masher utensil used with TCS foods, being used while chipping. EHS discussed removing item to prevent potential harm or contamination. 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation in walk-in freezer. Ensure unit is monitored to prevent excessive buildup.

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 handles of cold holding units needing to be cleaned.

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 walls in kitchen area needing holes repaired. *REPEAT* establishment repaired seams near handsinks.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide proof of informing food employees of their responsibility to report required symptoms and illnesses. CDI- EHS provided updated employee health handout and discussed importance of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsinks in kitchen area with food debris and food residue accumulation. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *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 2 pans of bacon sauce using heavy cream with ice wand but no active stirring. Observed salad prepped and placed in flip top unit in front of grill to cool. CDI- EHS discussed stirring with ice wand to allow for uniform rapid cooling, removal of salad mix to reach-in cooler or walk-in cooler in future. Salad mix removed to rapidly cooling. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large and small crawling insects crawling out of open seam by handsink near fryer. EHS discussed increasing pest control and closing seams with PIC. See item #55.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados stored in prep unit with stickers still intact. CDI- PIC removed items to have stickers removed and to be rewashed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small containers being used as scoop for chimichurri. CDI- PIC removed item and replaced with utensil with handle.

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 walls in kitchen area needing holes repaired. Observed seams of wall holding handsink needing repair. 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 vents and tiles with black residue and dust accumulation. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at end of prep table with food debris and food residue accumulation. CDI- EHS discussed handsink usage, PIC had food employee begin process of cleaning and sanitizing. *REPEAT*

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 41F. -P. Observed large metal pan of shredded chicken and 2 large metal pan of chicharron, fail to cool through parameters overnight. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of portioned cream cheese temp above 41F in 2-door low reach-in in sushi bar. CDI - PIC voluntarily discarded item. *REPEAT* points deescalated due to improvement in overall cold holding practices based on previous inspection report. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed crab sticks originally prepped on 2/13. CDI- PIC voluntarily discarded items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 food fail to cool through parameters due to being held in densely packed metal containers with lids tightly fitting. CDI- see item #20. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 utensils in-use being held in room temperature water. CDI- PIC had food employee discard water and refresh container to be heated to 135F, after discussion with EHS.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed fry holders stored on shelf above handsink below paper towel dispenser. CDI- PIC had food employee relocate items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste basket blocking hand sink. Hand sink removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI debris was removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over RTE food. CDI.. Chicken was removed and moved to WIC.. 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 dishes and utensils stored as clean with debris ..CDI.Moved to 3 comp sink to wash rinse and sanitize. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed food in the cooling process( cooked beef and chicken) that didn’t reach 70F within 2 hours as required. CDI..Food was voluntarily discarded For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F please see temp chart CDI food was voluntarily discarded. 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 .

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 food cooling with lids tightly fitting. CDI.. Food was voluntarily discarded 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 .

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

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 scoop handle in rice. CDI.. Handle was removed

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored at the highest point in RIF. RIF contains raw beef raw salmon and raw shrimp. CDI - PIC corrected storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual warewashing with quaternary sanitizer solution below 50PPM. CDI - PIC obtain fresh sanitizer from wall dispenser at 250PPM.-200PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast, raw beef patties, and raw beef in cold drawer above 41F. CDI - PIC stated food was prepared around 3:30PM and quickly moved food to WIF to quickly cool down. This is where the storage order took place. EHS observed cold drawer unit was not one. The outlet needed to be reset for reasons unknown. Once the outlet was reset the cold drawer unit ambient air was observed at 34F. 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 Observed fresh garlic and oil mixture stored next to grill above 41F. CDI - PIC voluntarily discarded mixture. Future compliance EHS suggested 4-hr TPHC or keeping the mixture below 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Observed two wooden bowls with wood stick mashers with deep cracks and chips. CDI - PIC voluntarily discarded 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. Observed WIF with ice/frost build up on floors walls and A/C unit.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items (phones, watches, earrings, chargers, purses, book bags) scattered throughout kitchen. Personal items can not being stored among food or clean utensils/equipment. CDI -PIC moved items to break area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw sausage stored on top of cooked ribs in low boy cooler. CDI - PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce in walk in cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shredded beef from 02/14-02/20 above 41F in walk in cooler. CDI - PIC voluntarily discarded containers of cooked shredded beef. 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 no time recorded for cooked plantains and pork on 4 hour TPHC. CDI - PIC stated food was cooked 30 minutes ago and was allow to time stamp containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any identification stored near 3-comp-sink. CDI - PIC labeled bottle degreaser. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of bleach sanitizer not diluted, bleaching out test strips. CDI - PIC was able to dilute bleach sanitizer to approximately 200PPM.

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 clear single service cup being used to scoop sugar from medium size food container. CDI - PIC replaced with plastic scoop. 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 clear single service cup being used to scoop dry rice from medium sized container. CDI - PIC replaced with plastic scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe several clear food containers wet stacked on dry shelves. CDI - PIC spaced out containers to allow proper air drying.

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. Observed several clear non food grade containers throughout kitchen being used to store food. PIC will order correct food containers.

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 several clear plastic and stainless steel food containers stored clean with sticker and sticker residue still attached. CDI - PIC moved containers to 3-comp-sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clear container of cooked shrimp above 45*F in walk in cooler from 10/20/24. 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 .

3-501.18 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 container of individual wrap bags of salami mixed with cooked chicken and cooked pork with expired date marking from 10/14-10/19 inside walk in cooler. CDI - PIC voluntarily discarded container of 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths being stored underneath cutting boards. CDI - PIC placed wet wiping cloths inside sanitizer bucket.

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 clear single service cup being used to scoop ice from ice container. CDI - PIC replaced with plastic ice scoop. 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 clear single service cup being used to scoop sugar from medium size food container. CDI - PIC replaced with plastic scoop. 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 clear single service cup being used to scoop dry rice from medium sized container. CDI - PIC replaced with plastic scoop.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves used for dry equipment and utensils. 4-501.11 Maintain equipment in good repair. Observed walk in freezer door with heavy ice build up not allowing door to fully closed. 4-501.11 Maintain equipment in good repair. Observed walk in refrigerator flooring coming apart and loose.

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 several clear plastic and stainless steel food containers stored clean with sticker and sticker residue still attached. CDI - PIC moved containers to 3-comp-sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employees discarding liquids and filling water at hand washing sink. CDI - PIC educated food employees on proper procedures for using hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked white rice hot holding below 135*F. CDI - PIC was able to reheat white rice to 168*F on stove and transferred back into steam table. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked bacon sauce hot holding below 135*F.CDI - PIC was able to reheat bacon sauce to 171*F on stove and transferred back into steam table. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shredded chicken hot holding below 135*F. CDI - PIC was able to reheat cooked shredded chicken to 182*F on stove and transferred back into steam table. EHS observed steam table is working properly other foods were above 135*f

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of raw shrimp cold holding above 41*F in low boy cooler from yesterday. CDI - PIC voluntarily discarded container of raw shrimp. 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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed QR code online menu missing *items may be undercooked *. 10 Day VR required. Establishment doesn't have paper manus

4-502.11(A) Maintain utensils in good repair. Observed yellow tongs with burnt rubber hands. CDI - Voluntarily discarded item 4-502.11(A) Maintain utensils in good repair. Observed metal mesh strain with broken bars sticking out.. CDI - PIC Voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed WIF with ice building up around seal of door and floor starting to lift up.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottles on the food prep table. CDI - PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over cooked rice in the reach in cooler. CDI - PIC relocated the eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

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 broccoli and cauliflower datemarked 2/21, exceeding 7 days. CDI - PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for cooked shrimp, cooked plantains, and cooked rice being held using TPHC. CDI - Provided the TPHC procedures and discussed posting and following the process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of glass cleaner. CDI - Spray bottle was properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice/seasoning not labeled on shelf over the prep table. CDI - product labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -REPEAT-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with 0 ppm of chlorine. CDI - PIC remade the sanitizer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on top of ice machine. CDI - Ice scoop was moved to washed, rinsed, and sanitized container. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored on the walk in cooler floor. Discussion with the PIC, ensure that these food contact surfaces are properly wash, rinse and sanitized prior to using.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelving above clean equipment and utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon and raw tuna at sushi station cold holding at 46F and 43F. Observed Cooked chicken in flip top cooler holding at 50F. All items were removed from refrigeration and placed in sushi station and flip top cooler prior to opening. CDI - Raw salmon and tuna were placed in reach in unit to rapidly cool to 41F or less. Cooked chicken was placed on TPHC. PIC has been advised to conduct frequent temperature checks of TCS foods. -0 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for cooked shrimp, cooked plantains, and cooked rice being held using TPHC. CDI - A written TPHC procedural template was given to and reviewed with PIC. PIC has been advised to post written procedures just below shelving used to hold items on TPHC. 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 no start or end times for food being held on TPHC. CDI - Proper TPHC procedures were discussed with PIC and items were marked with discard times. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unalabed spray bottle of chlorine bleach stored in dish pit area. CDI - Spray bottle was labeled with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use wiping cloths stored on side of sanitizer bucket. -REPEAT- -0.5 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on top of ice machine. CDI - Ice scoop was moved to washed, rinsed, and sanitized container. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw salmon stored over RTE herbs and condiments in reachin. CDI-Raw salmon was moved to bottom of reachin unit.

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 41F. -P. 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 . Observed beef empanadas that were prepared yesterday that did not reach 41F within 6 hours, as they were 45F at time of inspection. Empanadas were tightly packed in container with layers of aluminum foil. CDI-EHS discussed improved cooling methods with PIC and PIC voluntarily discarded empanadas.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened heavy cream with no date mark and beef empanadas with an incorrect date mark. CDI-PIC voluntarily discarded the heavy cream. PIC was able to verify when the empanadas were made and added an accurate date mark.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed items such as rice, chicken nuggets, tempura shrimp, and eel held on time without written procedures. 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 eel, chicken nuggets, and tempura shrimp held on TPHC without any marking to indicate when foods were removed from temperature control or to be discarded. CDI-EHS filled out TPHC template with PIC and employee stated foods were removed from temperature control at 4pm, and added time stamp to indicate this.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed cooked proteins (6/11) in ROP in the WIC. When asked, PIC stated they sous vide the ribs. CDI-EHS explained that sous vide and ROP requires an approved variance unless the food is packaged with production time and date, held at 41F or less, and removed from ROP within 48 hours after packaging. PIC voluntarily discarded sous vide/ROP food and was given more information on how to apply for a variance in the future.

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: 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 . Observed chicken that was cut and seasoned today cooling in a covered pan in the WIC. Observed tomatoes that were cut today and placed in a large container with minimal surface area for cold air flow to quickly cool in prep top. Observed empanadas that were prepared and then tightly packed in covered container with layers of aluminum foil in reachin. CDI-Lid was removed from container of chicken to increase cold air flow. Cut tomatoes were moved to WIC to quickly cool. PIC voluntarily discarded empanadas.

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 thawed fish that was still in ROP at sushi station. EHS explained correct thawing procedures to employee. CDI-Employee removed tuna from ROP.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles and a stainless steel shaker on prep tables and near grill without labels. CDI-Employee added correct labels to all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in kitchen. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in the WIC. Move all foods off floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored on prep tables, not in sanitizer, between uses.

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 in-use utensils stored in container with water at 79F.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using a towel to dry food containers after they were W/R/S. Allow items to air dry after W/R/S.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use cups stored directly on the floor in the dry storage area.

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 cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory reminder on menu for ground beef burger served under-cooked or for ribeye steak severed under-cooked. PIC stated that going forward they will not offer the burger under-cooked but would like to continue serving the ribeye with the option of being under-cooked. A verification is scheduled for 11/18 to determine if establishment is in compliance. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in flip top and at sushi station with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health signage missing information pertaining to non-typhoidal salmonella. CDI - Updated employee health signage was given to PIC to post in establishment. CDI -0 points-

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 cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink with plastic pitcher, spoon, and coffee mug stored inside. CDI - Items were removed. 6-301.14 Post a handwash sign at each handsink. Observed two handwashing sinks without handwashing signage. CDI - Handwashing signage was given to PIC. -REPEAT- -1 point-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed mangos and unwashed avocados stored above ready to eat sausage and rice. -1.5 points-

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 cooked shrimp, corn, and sausage stored in flip top cooler with temperatures between 47F and 52F. Items were prepared prior to inspection and stored in flip top cooler without undergoing cooling step. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. -Repeat- -3 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of all purpose cleaner stored on shelving with clean plates and utensils. CDI - Cleaner was moved to designated storage area. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing under running water with a temperature of 83F. Approved thawing methods included thawing during the cooking process, thawing under refrigeration, and thawing, completely submerged, under running water with a temperature of 70F or less. CDI - Items were removed from running water and moved to walk in cooler. -REPEAT- -1 point-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink near walk in cooler. CDI - Handwashing signage was provided by regulator. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at three compartment sink with a concentration of 10ppm. CDI - PIC drained sanitizer and refilled with chlorine sanitizer with a concentration of 50ppm. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, cheese, and chicken nuggets in flip top cooler holding at temperatures between 45F and 50F. Observed raw salmon in low boy cooler with a temperature of 45F. CDI - Items in flip top cooler were removed from walk in cooler and placed in flip top prior to service. All items were taken to walk in cooler to rapidly cool to 41F or less. Raw salmon was placed in low boy cooler after preparation for sushi. Salmon was moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

3-501.13 Use approved thawing methods. Observed raw fish thawing in prep sink under running water with a temperature of 84F. Approved thawing methods are thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or below, and as part of the cooking process. CDI - Thawing items were moved to prep areas for preparation. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on floor in kitchen. Observed boxes of chicken wings stored on floor in walk in cooler. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watches while preparing food. 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 while not wearing hair restraints. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and moisture build up in reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on top of food prep surfaces and equipment. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0 points-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of active managerial control in facility at time of inspection- date labeling, cold holding, cooling and cooling methods, temp checks(no thermometer), and unable to locate appropriate paperwork. EHS provided education and will continue to monitor at upcoming verification visits and future inspections. VERIFICATION REQUIRED.

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 no parasite destruction letters on site at time of inspection for fish served raw or undercooked. EHS spoke to PIC and owner and recommended leaving letter on file at restaurant. EHS will return within 10 days to verify parasite destruction letter on site. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored on top of ready-to-eat sauces and raw fish in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

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 41F. -P Observed several TCS foods being cooled in walk-in cooler overnight that did not meet cooling parameters. See violation #31 for details with cooling methods. See temp chart for details(shredded chicken & beef, garlic/oil, pico, etc.). Facility not approved for bulk prep and cooling at this time, only minimal cooling. EHS provided education and PIC voluntarily discarded foods. EHS provided cooling logs to facility. EHS will make follow-up visit Monday, 05/10/21 to address risk category classification. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in flip top portion of make table. See temp chart for details. Ambient air temp of unit 43F. Service repairman arrived onsite during inspection and repaired- unit now 38F. PIC voluntarily discarded foods. Observed several TCS foods being held above 41F in walk-in cooler. Products prepared 05/05-05/06. Ambient air temp of unit- 45F. After WIC repaired, ambient temp- 35F. PIC voluntarily discarded foods. Facility opted for voluntary closure and was given approval to reopen during inspection visit- facility MUST COOK AND SERVE ONLY, MINIMAL COOLING. EHS provided cold holding logs and cooling logs for facility to use. EHS will complete follow-up visit Monday, 05/10/21 to address risk category classification(cooling and bulk prepping). REPEAT VIOLATION. VERIFICATION REQUIRED.

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 few TCS foods throughout facility with no date labels or date labels with illegible date. CDI: Education provided and PIC relabeled products. **Going forward, failure to date label properly and legibly can result in food being 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 Observed no TPHC procedures in facility at time of inspection. EHS spoke to PIC and owner and recommended leaving TPHC paperwork on file at restaurant. EHS will return within 10 days to verify parasite destruction letter on site. VERIFICATION REQUIRED.

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 several TCS foods cooled in walk-in cooler overnight that did not meet cooling parameters. Product cooled in deep plastic containers, covered with lids, and stacked 2-3 deep. EHS provided education and PIC voluntarily discarded product. Facility not approved for cooling at this time due to lack of cold-holding equipment. EHS provided cooling logs to facility for use. EHS will complete follow-up visit Monday, 05/10/21 to address risk category classification. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin tip thermometer on site at time of inspection. CDI: Food employee went to store and purchased thin tip thermometer, calibrated during inspection.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold foods below 41F. Ambient air temperature- 45F. Service repairman arrived during inspection and repaired. See violation #20 for more details. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sushi station cutting boards heavily scored. EHS recommended replacing or resurfacing on more frequent schedule.

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 no parastie destruction letter for salmon that is served on sushi or undercooked. VR required 10/21/2019.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black build-up on the top, inside. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine pulling 0ppm cholorine. CDI-PIC called ecolab and until they come will use the 3-comp sink to sanitize. VR required 10/21/2019

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice noodles-dyed blue-used for decoration sitting on the counter. Explained to PIC thisis still a food item and they will be using time for this item and for sushi rice. Provided PIC with proper paperwork. CDI-Time stamped both items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menu, and missing the asterisks to alert consumers to raw/undercooked food items. VR required 10/21/2019.

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 large stockpot container of chicken at 43-44F made from last night. Container was covered with saran wrap. CDI-Food was dated for 4 days, and explained to PIC that food needs to be put in smaller containers to cool and not covered, or put in the walk-in freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled towel sitting on cutting board.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed commercial freezer for drinks/beverages being used to store and prep food out of. 4-501.11 Maintain equipment in good repair. Observed broken shelf by grill area. Observed ice build-up on shelves and door of the walk-in freezer, it seems the heating strip is no longer working, told the PIC. VR required 10/21/2019.

5-402.13 Maintain sanitary sewage system.-P Observed sewage backing up from the 3-comp sink to where water was overflowing out of the drain. PIC temporarily shut down restuarant, PIC snaked drain and water started draining freely. PIC cleaned sink area dn they were allowed to open.