MAGIC SUSHI

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 food employee wash hands with gloves on hands. -CDI- PIC corrected food employee and EHS observed food employee remove gloves, properly wash hands, then don new gloves. -REPEAT- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut lettuce stored at room temperature, above 41F, by sushi bar. -CDI- PIC placed lettuce on 4-hour TPHC, to be discarded at 3pm. PIC stated lettuce may be placed on 4-hour TPHC going forward, or stored in low reach-in cooler. 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 in-use wiping cloths stored in 0ppm chlorine sanitizer solution. -CDI- PIC re-made the sanitizer solution to 100ppm chlorine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled dishes in dish area and then proceed to handle clean dishes without a handwash or glove change. CDI: PIC instructed employee to wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and did not use a barrier to turn off the water. CDI: PIC instructed employee to rewash hands and educated employee on proper handwashing procedures. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with ice in basin. CDI: PIC educated on handwashing sink limitations. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in active use with 0ppm sanitizer measuring on test kit. PIC stated that the sanitizer bucket was low and changed out sanitizer. CDI: dish machine reached between 50-100 ppm sanitizer according to test kit by end of inspection. 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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed multiple items on TPHC such as cooked chicken, tempura shrimp still in use at 3:20pm and past 3pm discard time. CDI: PIC voluntarily discarded items on time that expired at 3pm.

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 sauce bottles at the sushi area without labeled. CDI: PIC Instructed employee to label sauce bottles.

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 serving spoon for tofu with handle down in product. Observed scoop in flour bin with handle down in product. CDI: Handles lifted out of product. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife in use at cook line being stored between prep units in soiled area. CDI: PIC removed knife and took it to be W/R/S.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying plastic lid with cloth. CDI: PIC educated employee on air drying and to not dry utensils and equipment with cloths.

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 unsealed wood being used to level the dish machine leg. Repair or replace with approved material.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medication being stored on shelf with dry storage items and food items. REPEAT. CDI: PIC relocated medication to designated employee area.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep table at beginning of inspection. Ensure employee beverages are stored in a separate location, such as a low shelf. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee did not wash hands after using broom and dust pan before going back to work station to work with food. Employees must wash hands after engaging in activities that contaminate hands, and before donning gloves to work with food. CDI - Employee educated he he washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wet cloth rag observed in hand washing sink at beginning of inspection. Do not use hand sinks for any purpose but hand washing. CDI - PIC removed cloth towel. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal pans and bowls found with visible food debris on them and were stored as clean. Tape residue left on large amount of pans stored as clean as well. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans and bowls taken to dish machine to be washed again. 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 .

3-501.18 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) Cooked chicken in sandwich cooler top missing prep date label. Some small pieces of raw fish for sushi in sushi display coolers were missing prep dates. TCS RTE foods must be labeled with prep date, and must be used within 7 days of preparation. CDI - PIC placed prep date labels on items. No increase in severity from last inspection so kept at half credit. 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P No TPHC label on sushi rice that staff was using for customer orders. After discussion with staff and PIC, rice was from yesterday and not discarded as required by TPHC procedures. CDI - Rice discarded.

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. Several different varieties of raw fish for sushi were still in ROP packaging in sushi coolers. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - Staff slit open packages as corrective action. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and bowls stacked while still wet. Allow utensils to adequately air dry after washing. Do not nest pans and bowls on top of each other until they are dry. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Container of half eaten employee food stored directly on top of pan of food for customers in bottom of sandwich cooler. Store employee foods separately from food for customers to prevent potential contamination. 0 pts.

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 open employee drink on the prep table. CDI -drink was moved REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eel, salmon, and tuna in the sushi cooler above 41F. Also observed the cooked eel in the sushi lowboy cooler above 41F. Pic stated that they were put in cooler at 10:30 am. CDI PIC put these foods in the WIC and cooled down to 41F or below. Also observed the salads in the salad station lowboy cooler above 41F. PIC stated that they were made within the last hour. CDI PIC put salads in the WIC and cooled down to 41F. REPEAT PIC stated that they turn the sushi coolers off at night because they are empty. EHS advised to check ambient air temperature before putting tcs foods in the coolers in the morning. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked eel and imitation crab in the sushi lowboy cooler not date marked. PIC stated that they were prepped yesterday. CDI PIC put the date mark on the containers. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection today: cold holding, date marking, cooking temperatures. CDI - Provided education and see CDI’s below under specific priority items. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 on top of the paper towel dispenser in the warewashing area. Observed employee drink on the prep table. CDI -drink were removed and relocated. Education provided on the proper location to store employee drinks to prevent cross contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher of water in back prep area handsink. CDI - pitcher was removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the sushi prep handsink and cookline handsink. CDI - PIC provided paper towels 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. When ask sushi food handlers where they are washing their hands, they stated the sushi prep sink. CDI - Provided education to the PIC and food handlers on the proper place to wash their hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the warewashing handsink and sushi prep handsink. CDI - PIC provided handsoap.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 4 heavily dented cans of hoisin sauce in the back storage. CDI - PIC removed and placed in office for return.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook of chicken was at 158. PIC stated that they do not cook the chicken all the way and then cook a second time to 165F. Explained to the PIC that what they are conducting partially cooking of the chicken and that they would need health department approval to continue this practice. CDI - PIC cooked the chicken to 178F and has decided that they will cook the chicken to at least 165F and place on time. Chicken is on their TPHC procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, salads, cut lettuce in prep top cooler above 41F. Found the unit ambient air temp at 50F. PIC removed all TCS foods from the unit to another cooler that is maintaining 41F and below. PIC has contacted repair for the unit. Verification visit will be conducted within 3 days (2/14/25) to ensure compliance. REPEAT CDI - unit is now functioning correctly, temperature is now at 36F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed eel and imitation crab in the walk in cooler not datemarked. PIC stated these were prepped yesterday. Observed crab and eel in the prep top cooler at the cookline dated 2/12, PIC stated these were made yesterday.CDI - PIC properly dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 shrimp tempura at cookline and cut lettuce at the sushi prep areas without times. CDI - PIC stated they just placed them out, allowed to place time on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few spray bottle without labels. CDI - All were properly labeled . 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -PObserved a jug of bleach and other chemicals stored on drain boards. CDI - PIC relocated to the chemical storage area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed no area for damaged food items. Provide. Verification visit required to ensure compliance within 10 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on the sushi cutting board. Provide a sanitizing bucket to store wet towels in between uses.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers on product. Remove stickers prior to washing.

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 linen towels being used to line sheet pans and cut cucumbers stored on top of the linen towels. Discontinue this practice and product a material that is easily cleanable, non-absorbent and smooth. Observed a steamers made with plastic bowls for steaming foods in the microwave. Provide a food grade steamer that complies with the above requirements.

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 gaskets on refrigeration units throughout accumulating food debris and residue. Observed under refrigeration handles accumulating build up. Clean and maintain.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling panel in the kitchen missing and replaced with cardboard. Observed one ceiling panel over the prep line pushed to the side.

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 his hands with his gloves on. CDI EHS educated PIC and employee re-washed his hands and put on clean gloves. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruit above washed and prepped vegetables. CDI PIC corrected storage order. 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 inside of the ice machine with large amount of build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing. Chlorine was at 0ppm. PIC contacted Ecolab. Facility will disposal dishes until machine is repaired. VR needed 8-31-24 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 multiple sushi rolls in lowboy cooler above 41F. These were prepared 2 days ago. CDI PIC voluntarily discarded. REPEAT Also observed shrimp sauce and salads in the soda cooler above 41F. EHS educated PIC on use of soda cooler. PIC stated that salads were made this morning. CDI PIC voluntarily discarded the shrimp sauce and put the salads in WIC to cool down Also observed raw chicken in the WIC above 41F. PIC stated that it was thawed out yesterday. EHS discussed approved thawing methods with PIC. CDI PIC voluntarily discarded the chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed lowboy cooler across from the fryer not holding tcs foods at 41F or below. Also observed facility has to put bags of ice on top of the food in the prep top to maintain 41F or below. PIC contacted maintenance. Facility will not use the lowboy cooler until it is repaired. They have multiple other units they can use. VR needed 8-31-24

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eel and sushi rolls above 41F in lowboy cooler. Also observed spicy tuna, salmon, and tuna in sushi display case above 41F. Also observed shrimp sauce cup sitting on the counter at 56F. CDI PIC stated that the sushi rolls were made today around 11:30 am and PIC put rools in the WIC to cool down. PIC voluntarily discarded spicy tuna, salmon, and tuna in the sushi display case and the shrimp sauce cups. The ambient air in the case was 35F. EHS advised not to over fill the display case and be sure to cool down TCS foods before placing in the case. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed eel in both the WIC and prep top not date marked. CDI PIC stated that eel was prepared yesterday and PIC provided date mark 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 .

3-304.13 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 in containers with cucumber sticks. CDI PIC removed paper towels. REPEAT

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 multiple bowls being used in dry ingredient bins and shrimp sauce in WIC. EHS advised PIC to use scoopers with handles.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays and lids stored on top shelf unprotected. CDI PIC inverted containers and lids.

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 facility reusing open cans.

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 and shrimp stored in the same sink to thaw. Observed raw beef stored with avocados at the prep station. All Items separated properly. EHS had a conversation with managers about proper storage order. EHS gave job aids to managers to use. EHS has required a risk control plan be put in place to prevent contamination. Risk control plan will be put in place and maintained until the next inspection or compliance visit. Risk control plan will be re-evaluated for efficacy during that time. If facility shows that they are capable of maintaining compliance RCP may be discontinued. If compliance cannot be gain prior to the next inspection and ITS may be issued. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for some of the raw sushi rolls. EHS got new menus. PIC stated that the menus were already ordered. Items were asterisked on new menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- 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 salt, baking soda containers without labels. CDI- Items labeled.

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 in contact with food. Do not use paper towels. CDI- Items removed

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between prep top units. Areas are unclean. CDI- Items removed.

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 roller cart, bins housing sauces, flour and between prep top units in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored behind cooked chicken. CDI- Steak placed in front. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee clean hand sink with gloves on then go to put away clean tray. CDI- Gloves removed. Observed another employee go to handwashing sink with gloves on. PIC asked employee to remove gloves. CDI- Gloves removed EHS had a conversation with PICs about proper glove use and handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumplings in prep top 1 holding above 41F. Items were over stacked. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sink cleaner without a label. CDI- Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken, fish and dumplings over stacked in the prep top unit 1. CDI- Items placed in the low reach in 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 packages of shrimp placed into a bucket of water. EHS asked what the bucket was used for. PIC stated to wash hands off. CDI- Shrimp removed and water discarded. Observed food stored on the floor in the walk in freezer. 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 in contact with food. Do not use paper towels.

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 stored in 92F water. CDI- Water reheated.

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 roller carts in need of cleaning. Observed storage bins housing four, bread crumbs and other items in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and eggs stored behind the vegetables in prep top 1. CDI- Raw meats placed in front. Observed cut carrots placed below unwashed produce. CDI- Unwashed produced placed below. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed no procedures for fried crab, sweet potaotes and chicken. PIC did have time stamps on items. Items are held for 4 hours. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in several food containers. CDI- Napkins removed. 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 on the floor in the walk in freezer.

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 speed rack housing panko in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw crab and lobster stored over brussel sprouts in the low reach in cooler across from the fryers. CDI- Raw items removed. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and cheese in the prep top units holding above 41F. CDI- Items placed on TPHC. 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 paper towels in contact with cheese and fish. Remove paper towels.

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 fry roller cart in need of cleaning.

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: http://meck.co/FoodSafety Observed no procedures for eggs and cheese. CDI- Items added to 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 fries without time stamp. CDI- Time stamp placed on items

4-502.13 Single-use and single-service articles cannot be reused. Observed used gloves stored in raw chicken and flour. CDI- Items discarded. EHS explained to PIC that gloves are single use and cannot be used more than once.

4-501.11 Maintain equipment in good repair. Observed handle of handwashing sink broken off. Get fixed. Observed vent above drink machine torn.

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 vent above the drink machine in need of cleaning.

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 lettuce in prep top 2 holding above 41F. Observed stacks of beef burgers, turkey burgers, swiss cheese, cheddar cheese and other cheeses holding above 41F. CDI- Items removed and placed in the walk in cooler for cooling.

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: http://meck.co/FoodSafety Observed no written procedures for the eggs and items in the hot well placed in TPHC without procedures.

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 tomatoes and black bean burgers over stacked in prep top unit 1. Observed shrimp and lettuce over stacked in prep top unit 2. Observed burgers and cheese over stacked in prep top 5. Observed stacks of burgers placed on top of a bag of ice in prep top 5.

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 floors in need of cleaning. Observed spill under drink machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicers in need of cleaning. CDI- Items taken back to be washed.

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 slaw, tomatoes, and eggs in the prep top holding above 41F.

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: http://meck.co/FoodSafety 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 kimchi in the prep top unit dated 4/6/22. CDI- Kimchi discarded.

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: http://meck.co/FoodSafety Observed eggs, items in hot well and items in the prep top unit placed on TPHC without procedures.

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: http://meck.co/FoodSafety Observed raw crabs stored over brussel sprouts. CDI- Crabs placed on the bottom

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: http://meck.co/FoodSafety Observed no procedures for eggs and cheese placed on TPHC. Observed no time stamp for cheese and eggs. CDI- Time stamps placed on items

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 bin of flour without a label. CDI- Bin labeled.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Left copy of the plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp juices spilling into the kimchi. CDI- Kimchi discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp and lettuce in the prep top unit near the fryers holding above 41F. CDI- Items placed in the prep top units were moved to the low reach in unit for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner without a label. CDI- Spray bottle labeled

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units in need of cleaning. Observed racks housing wings on TPHC in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean, soiled with old food debris under the prep table. CDI- Slicer taken back to be cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and cheese in the prep top unit holding above 41F. CDI- Items placed in the walk in freezer to rapidly cool. Observed eel in the sushi low reach in holding above 41F. CDI- Eel discarded. NOTE: All units with foods holding above 41F, were holding proper temperature.

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 wings placed on time without procedures. CDI- Wings added to time procedures. Time process for wings and fries are the same.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of oven cleaner without label. CDI- Labeled.

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

3-304.13 Linens and Napkins, Use Limitations - C Observed linen being used as a cutting board to cut fruit and vegetables. CDI- Linen removed and employee got cutting board. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed kimchi in the prep top unit across from the fryers contaminated with raw shrimp wet batter. The kimchi the serve is a ready to eat items that will not be cooked. CDI- Kimchi discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over ready to eat onions. CDI- Shrimp placed on the bottom. Observed raw turkey burger behind the ready to eat cheese slices in the prep top unit near the rice cooker. CDI- Raw turkey patty placed in the front of the unit so it does not contaminate ready to eat cheeses. Observed raw steak over ready to eat sauces. CDI- Raw steak placed on the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of sushi rolls holding above 41F. Sushi rolls were made yesterday and was not moved or used today. CDI- PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and large mosquito in the kitchen area

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items (trays, cups, etc) on the floor in the dry storage area and exterior walk in cooler that's not in use.

4-502.11(A) Maintain utensils in good repair. Observed wire baskets used for the flour heavily bent and rusted. Wire baskets need to be replaced.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee put bun on customer's burger with bare hands. CDI- Bun was discarded. Spoke to employee about bare hand contact.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean under the prep table, soiled with old food debris. CDI- Slicer taken back to be washed.

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 milk opened two days ago without a date. CDI- Milk dated.

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 blanched fries held on time without time stamp on procedures. Fries were given a time stamp. -VR -REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing on menu. -VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of disinfectant without a label. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed commercial disinfectant used for food contact surfaces. Disinfectant is for hard surfaces such as chairs, tables, floors walls and bathrooms. CDI- Disinfactant taken out of the kitchen. Spoke to PIC about uses.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed escolar being served as white tuna on the menu. CDI- PIC temporarily changed white tuna on menu to be listed as escolar until menu reprint.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over raw fish in walk-in cooler. CDI- rearranged storage order of food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato, shredded cheese, ground beef patties stored in flip top coolers > 41F. Flip top door must remain closed when not in use. CDI by discard of items > 4 hrs in cooler. All other items moved to bottom of cooler and observed < 41F prior to departure.

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 No written procedure procedure provided for sushi rice being held on TPHC. Provided PIC with template for TPHC procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of disinfectant cleaner. CDI - labeled by PIC

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked French fries in walk-in cooler, cooling in deep container. CDI- fries placed on sheet pan to continue cooling process.