OHANA POKE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened cooked shrimp in freezer stored below raw shrimp. CDI- Cooked shrimp placed above raw shrimp. 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 lettuce in prep top unit holding above 50F. CDI- Lettuce discarded and replaced. 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 .

4-502.11(A) Maintain utensils in good repair. Observed containers in dry storage area cracked/ damaged. Replace damaged containers.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer used to temp food, then stored without cleaning. CDI- Thermometer was cleaned. Clean thermometer prior to storing.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach concentration too high. Strip was bleached out. CDI- Bleach re-made to proper concentration.

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponge in use for dishes. CDI- Discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer used to clean prep tables, cutting boards and wash sinks. CDI- EHS left some strips.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee dipping dishes in sanitizer and immediately placing them for air drying. CDI: Employee educated on the need for dishes to remain submerged in sanitizer for 2 minutes to allow for the correct contact time. Dishes properly washed, rinsed, and sanitized. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in reach in cooler in a deep container. Facility is to utilize reach in freezer per permit conditions. CDI: Product spread out and placed in a half pan and moved to the reach in freezer to properly cool . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the reach in that were washed however the sticker remained. CDI: Avocados rewashed and stickers removed.

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 no date mark on small container of edamame in prep top cooler. Edamame was cooked yesterday. Bulk container in the same cooler was date marked properly. CDI: Product dated. EHS advised that all containers of date markable items shall be dated when product is kept overnight. 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 .

3-304.12 (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 bowl with no handle stored in rice bins. CDI: bowls removed.

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 minor touch up paint needed to threshold entering kitchen near “order here” sign. Observed gap at corner guard in same area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed spring mix in prep top cooler with sauce bottles stored within the bin touching the food. CDI: Bottles were removed to another container.

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 spring mix at 1055am at 52F. Time marked for the product was 11a-3p. PIC stated that the product was placed in the prep top cooler at 10am. CDI: Time corrected. PIC stated that it will be sold by 12p based on anticipated volume. PIC stated that she would wait until 11am to load product going forward so that it could be held until close (3pm).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm quat in 3-comp sink. CDI: Bottle was not properly connected so line would not prime. Bottle fixed and sanitizer was then at the correct concentration. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 no date mark on cooked shrimp or cooked edamame that was done yesterday morning. CDI: Dates added. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the reach in that were washed however the sticker remained. CDI: Avocados rewashed and stickers removed.

4-501.11 Maintain equipment in good repair. Observed gasket on middle reach in cooler door damaged. Replace gasket.

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 PIC could not find vomit/diarrhea clean up policy. CDI - PIC e-mailed sample policy to use. 0 pts.

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 Raw fish eggs stored above ginger in upright cooler and unpackaged raw tuna stored above unpackaged shrimp in upright freezer. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 Black and Decker blender observed in establishment. Blender is not NSF or equivalent. Remove from establishment and acquire a commercial blender. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present on hot water handle of 3-compartment sink. Repair. 0 pts.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands, turn off faucet with bare hand, therefore recontaminating hands, and then don gloves to work with food. CDI: Employee corrected and properly washed hands.

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 ginger and pineapple stored over ready to eat items. CDI: Items rearranged.

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 spring mix stored in prep top above 41F. CDI: Product was permanently placed on TPHC today. TPHC template emailed and filled out by PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed masago stored over ready to eat food in the reach in cooler. CDI: Products reorganized.

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 edamame that is cooked and cooled on site still at 80F after 2 hours. CDI: Product was voluntarily discarded. Original permit does not approve facility to do any cooking or cooling. Facility has agreed to discontinue cooking and cooling and will receive shrimp and edamame in a ready to eat form. PIC will be applying to have cooking and cooling of shrimp and edamame added to permit.

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 masago that PIC stated was opened yesterday with no date mark. CDI: Product was date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in covered plastic tub in reach in prep cooler and edamame cooling in a covered plastic tub in the reach in cooler. CDI: Edamame was voluntarily discarded. Shrimp was moved to a shallow pan and cooled in the reach in freezer to 41F during inspection.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in rice with handle down in product. CDI: Handles removed. Scoops stood upright. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink in reach in and on shelf with dry goods. CDI: Drinks relocated.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letter is not up to date. Provide updated letter along with invoice for the salmon that goes along with it. VERIFICATION REQUIRED

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl being used as a scoop in the edamame in reach in cooler. CDI: Bowl removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed packs of tuna thawing in a handsink. Handsinks can be used for nothing other than handwashing. CDI- Tuna removed from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of tuna in the prep top cooler at 50F. Ensure all TCS items are maintained at 41F or below while in cold holding. CDI- Tuna moved to reach in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach labeled 'sanitizer. CDI- Label changed to bleach.

3-501.13 Use approved thawing methods. Observed tuna thawing in a handsink. The faucet water is 83F. Thawing must be achieved in running water that is at 70F or below. EHS spoke with PIC about using reach in cooler to thaw as the water will most likely not be 70F or below during summer months. CDI- Tuna was 38F. Tuna placed in walk in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer during inspection. VR- A verification visit will be made to facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed a sanitizer bucket with a low concentration. CDI- Sanitizer refilled.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed an employee washing utensils in wash water at 103F. The wash water was also cloudy and had a significant amount of debris. Ensure wash water is changed when no longer clean and maintain wash water at 110F or higher. CDI- Wash water changed.

6-301.14 Handwashing Signage - C Observed no hand wash signs at both hand sinks. CDI (corrected during inspection) signs provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white and brown rice under 135F in rice cookers that were turned off. CDI (corrected during inspection) rice discarded. Rice cookers cook more rice than rice warmers hold. Advised facility to cook less rice or get additional rice warmers to hold all the cooked rice.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer on the floor. CDI by placing on lower shelf.