FUJISAN MATTHEWS

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed large containers of sushi covered with lids in walk in cooler. CDI: lids were vented.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was provided a copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sinks during inspection. CDI. PIC was provided some.

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 containers of raw tuna and raw salmon being stored over a container of ready to eat calamari salad in prep reach in cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed one container of chicken gyoza being stored in grab and go cooler at 44F. CDI: PIC placed item in WIC to rapidly cool. 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 metal containers being stored as clean in a cardboard box underneath 3 compartment sink. Store clean containers on a clean equipment storage shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart being stored in front of hand sink blocking employee access. CDI: PIC relocated rolling cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of Walton sushi roll and California rolls being held above 41F in grab and go cooler. CDI: PIC moved sushi rolls to WIC to rapidly cool as they had been in grab and go unit for approximately 1 hour and 30 minutes. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed containers of tempura shrimp, crab meat and spicy crab meat being held in prep top cooler, containers of crab meat and ready to eat raw tuna in walk in cooler and containers of pork bao, shrimp and crab sticks in prep RI cooler all missing date marks. PIC placed date marks on all items. VERIFICATION REQUIRED to ensure a good date marking system is in place and in compliance. 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 a scoop being held in a large container of dry rice in which scoop handle was buried in rice. CDI: PIC repositioned scoop so that handle was above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of shrimp and a bag of cream cheese being held in cold prep room and 3 containers of sushi being held at grab and go cooler next to cafe in front of store all being held above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool as they had been in respective coolers for approx. 3 hours.

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 a container holding multiple sauces including house made yum yum sauce in which date mark for container had an expiration date of 30 days. CDI: EHS educated PIC that house made yum yum sauce may only be kept for 7 days. PIC changed expiration date.

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 shaker containing a chili spice in which container was labeled sesame seeds. Correct label for chili spice.

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 a stack of single use containers being stored outside of their original packaging right side up on bottom shelf of prep counter. CDI: PIC inverted containers to protect against contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not present during time of inspection. A CFPM shall be present during all hours of operation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer bucket filled with quat sanitizer measuring 50ppm. CDI: PIC refilled bucket with fresh sanitizer which measured 200ppm quat. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several containers of sushi rolls prepared this morning being stored in grab and go cooler above 41F. See temp chart. CDI: PIC moved containers to WIC to rapidly cool to 41F or below. Also observed shrimp tempura and yum yum sauce being stored on prep counter in cold room above 41F. PIC stated these items are kept in prep room throughout the day. EHS spoke to Sam’s club management who stated the prep room is kept between 43-45F. EHS discussed with PIC that food items should not be stored in cold prep room and only brought in small batches to prepare food and returned to WIC for storage. CDI: Shrimp tempura and yum yum sauce were placed on emergency TPHC and form was filled out during inspection. Shrimp tempura and yum yum sauce had 2 hours remaining on 6 hour TPHC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of crab salad in cold prep room prepared yesterday without a date mark. CDI: PIC date marked item.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed sushi rice being held on 6 hour TPHC with no time marked to indicate start and discard time.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 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. Observed food employee sanitizing dishes at 3 comp sink, quat was 0ppm. Quat bag was empty. Facility does not have any back up quat. For now facility will be using bleach to sanitize. EHS and PIC mixed bleach to 50ppm and dishes were re-sanitized in bleach. VR required within 3 days.

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 ROP crab thawing in walk in cooler with packaging still intact.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth being stored in quat at 50ppm. CDI: PIC changed bucket and new concentration is 400ppm quat. (Bucket was filled before quat sanitizer at 3 comp sink ran out).

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. PIC stated they keep the acidified rice for 8 hours and then discard. According to the HACCP plan onsite the rice cannot be held for more than 6 hours. EHS observed PIC’s log book where start and discard times are recorded and the rice was being discarded after 8 hours. VR required within 3 days .

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 working containers of sauces with no labels.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth being stored on the counter.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC removed soiled saran wrap from sushi roller and push it into the trash can and then start to put clean saran wrap on sushi roller. CDI: PIC removed saran wrap and washed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed Facility with parasite letter that does not describe how the fish is handled to guarantee it is free from parasites. VR required before 8/22 to ensure facility has correct parasite letter.

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 on date marking please visit: http://meck.co/FoodSafety Observed a pan of crab salad with yesterdays date which was discard date, food employee stated he made it yesterday and meant to put todays date for the discard date. CDI: correct discard date was placed on item. Points decreased due to it only being one item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket on prep table beside rice cooker and sushi in the process of being packaged. CDI: PIC moved sanitizer bucket to a lower shelf.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed large containers of sushi covered with lids in walk in cooler. CDI: lids were vented.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed an in use wiping cloth sitting on counter.

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 being stored in sanitizer bucket. CDI: PIC washed rinsed sanitized knife and stored on clean prep top.

4-101.17 (A) wood and wood wicker may not be used as a food contact surface. Observed wood sushi roller soiled from use. PIC stated he used it with the rolls that have avocado and raw fish. CDI: EHS and PIC discussed putting saran wrap on sushi roller.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a paper copy of the updated health policy.

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 vomit and diarrhea plan on site for facility. CDI: EHS provided a link to the state plan and explained requirements.

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 on date marking please visit: http://meck.co/FoodSafety Observed several sushi items date marked for 2/15 and one for 2/28 that needs to be discarded. CDI: Dates corrected to 2/6 for the discard date. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date on the crab salad that PIC stated he prepared today but will be used over the next 2 days. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed crab salad and salmon cooling while tightly covered in walk in cooler. CDI: Items were vented to properly cool.

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 sushami prepared and packaged this morning transferred to floor display case in cooling process and above 41 degrees F. See temperature observations above. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory missing disclosure statement. CDI, disclosure statement added to consumer advisory.

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 2nd batch of sushi rice not recorded in log book for ph and time per HAACP requirements. CDI, 2nd sushi rice batch voluntarily dicarded.

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 sushi rice prepared and packaged cooling in display case cooling between 43-51 degrees F. CDI, sushi relocated to walk in freezer to rapidly cool and cooled to between 37-39 degrees F while on-site.

3-501.14 Cooling - P3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sashimi on floor prepped and packaged within last hour, at 43-48F CDI- removed to walk in cooler to cool

3-501.15 Cooling Methods - PF 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed sashimi prepped within last hour cooling in floor display case. CDI- removed to cool in walk in cooler.

3-501.14 Cooling - PObserved multiple soiled items, like notebooks and ipod type equipment on cutting boards. CDI- removed 3-305.11 Food Storage-Preventing Contamination from the Premises - C

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on cutting board with stickers still on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ipod like equipment stored on cutting board.