FUJISAN UNIVERSITY

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 in sushi cooler above packaged sushi rolls. Store employee drinks separately from food.

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 a large plastic container of spicy mayo being held in sushi prep cooler unlabeled. CDI: PIC labeled container.

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC used handsink to dump water. -CDI- EHS educated PIC on proper use of handwashing sink and PIC cleaned handsink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ginger stored beneath 3-comp sink. -CDI- PIC relocated items. -0-

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 clean utensils stored in container with food debris. -CDI- PIC moved items to dishpit to be W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed leak in prep unit. Repair. Per PIC, order has been placed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tuna combo, cucumber avocado roll, tempura shrimp roll, California crunch roll and (2) Chef’s choice above 41F. CDI..Items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea clean up procedure. CDI- EHS left copy. For more information 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 6 containers of sushi in the grab and go case holding above 41F. CDI- Items 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 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 sushi in grab n go cooler above 41F (See temperature log). CDI - Sushi had been placed in cooler about an hour earlier and was moved to WIF to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of rice stored on top of open trash can. CDI - Rice was moved to an appropriate location.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips were water damaged and not useable. CDI - PIC provided new test strips.

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 sushi in grab n go at 44F, 48 F, and 50 F. . CDI- PIC discarded all food in sushi cooler. PIC entered work order for case. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by cart. CDI - Cart was moved.

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 sushi in grab n go at 43F, 46 F, and 48 F. Sushi case was reading an ambient temperature of 45 F. CDI- PIC discarded all food in sushi cooler.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no paper towels at handsink. CDI - PIC provided paper towels for handsink.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility is using a maximum pH of 4.2 for sushi rice acidification. Variance states the maximum pH is 4.1. When testing sushi rice EHS observed the rice on hand had a pH of 4.18. PIC stated the variance changed several months ago to allow a pH of 4.2. Documentation on hand dated 4/14/2021 stated 4.1 as a maximum pH. CDI - pH was lowered by adding vinegar. Facility should get letter of approval stating a maximum pH of 4.2 is approved.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility did not have all parts of the required EHP. CDI - Facility was notified of the changes made to the EHP and was sent a new form by email to print and review with all employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no procedures for cleaning of a vomiting and diarrheal event. CDI - EHS sent PIC a copy of the state created procedure and discussed the procedure with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensil stored as clean. CDI- Utensil moved to be cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of food missing labels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in the 3 comp sink while sanitizing dishes. CDI- Sanitizer remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sushi placed in the walk in freezer for rapid cooling. Reviewed cold holding and cooling methods with PIC and sushi employee. Sushi temperature needs to be maintained at 41F or below. After prep employee will place sushi trays in the walk in freezer or vent lids to ensure sushi reaches 41F. Employee will take temperatures of sushi. If compliance cannot be met a RCP may be issued.

2-301.14 When to Wash - P Observed PIC walk into meat cutting room and return to sushi prep area without washing hands before beginning work. CDI- discussed with PIC when handwashing was needed. PIC washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on speed rack > 41F. Observed room temperature of 48F. Per PIC, food items were on speed rack since 8am (> 4hours). CDI by discard. See temp log. This is a repeat violation. A verification visit is required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items on speed rack in refrigerated prep room > 41F (see temp log). PIC stated that items are usually moved back to walk-in after used for making sushi rolls. CDI- Speed rack with TCS food items moved back to walk-in freezer to start cooling back down. Observed food items cooled to below 41F prior to departure.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed batch of rice used to prepare sushi rolls this morning were not recorded in log book for pH and time. CDI- pulled rice sample from rice batch and tested at 3.7 pH. PIC recorded pH and time reading in log book.