UMI TERIYAKI

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw shrimp being thawed under running water at 84F. When using running water as a thawing method, the water must be 70F or less. -CDI- PIC quickly placed the raw shrimp in the WIC to continue thawing. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ave German cockroach crawling behind the flat top stove during the inspection. PIC stated that they had been serviced for pests about three weeks ago. Service facility for pests. (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed broken hot water handle and leaking faucet at prep sink. Repair damaged handle/leaking faucet. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution at 10ppm. The sink was not actively being used during inspection. -CDI- PIC added more bleach to Crete a solution at 50ppm. (0 pts) 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a chlorine solution at 10ppm. -CDI- PIC added more bleach to create a new solution at 100ppm. (0.5 pts)

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 the accumulation of debris on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 3 tubs of cooked rice that was said to be done cooling without any covering. PIC stated that it had been cooling from the night before. -CDI- PIC immediately placed lids on the tubs of cooked rice. (0 pts)

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed a salt and sugar mixture that was being stored in a container labeled as “granulated garlic”. Also observed salt being stored in a container labeled as “white pepper powder”. -CDI- PIC removed the content, placed them in metal insert containers and correctly labeled them. (1 pt)

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 slight accumulation of food debris/residue on the wire shelves in the WIC. Increase cleaning frequency. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking 3 compartment sink faucet upon arrival. PIC was unable to get the water to stop leaking. Repair faucet. (1 pt)

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 a bus bin of raw chicken stored on a shelf in the WIC directly above a metal insert container of thawing raw beef. REPEAT. CDI - PIC moved raw beef to another rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 bus bins of noodles in the WIC at 44F. PIC stated they were cooked last night and placed into the WIC to cool overnight. Cooling parameters missed. CDI - PIC 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 .

3-501.15 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 bus bins of noodles in the WIC at 44F. PIC stated they noodles were cooked the night prior and placed into the WIC to cool overnight. Bins were deep and filled to the top with little room for proper air circulation on the WIC racks. 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 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 packages of raw beef stored on a sheet pan directly on the floor underneath the storage racks in the WIF.

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 the exterior and interior surfaces of the lowboy refrigerator door as well as the door gaskets to be covered in an accumulation of food debris.

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 shell eggs below raw chicken in WIC. CDI- PIC rearranges so eggs are above raw poultry. (-1.5) 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowl of raw chicken on top of RTE sauce containers. CDI- PIC relocates bowl to warewashing.

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 stick margarine on TPHC without time label. CDI- PIC labels margarine 11am-3pm. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thawed, cooked vegetable in RIC at 43F, and margarine on prep counter without temperature control. No other TCS foods stored inside lowboy CDI- PIC voluntarily disposes of vegetables and margarine; turns temperature settings down on lowboy, places margarine on TPHC procedures/log. (-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 .

3-501.17 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 raw proteins in front cold drawer; proper dates observed on primary containers inside WIC. EHS educates the PIC on requirement to allow date mark to follow the product if it leaves the equipment where its primary supply is stored. CDI- PIC dates items with prep date of 09/03. (-0) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of pans wet stacked in clean dish storage area.

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 service articles stored with food contact surface upright, exposing them to contamination. CDI- PIC inverted items.

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 in top drawer of lowboy and raw beef and raw shrimp in bottom drawer with no shield between drawers. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños and broccoli stored over cooked rice in WIC. Store unwashed produce below ready-to-eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cut cabbage at 116 F and egg rolls at 97 F by stove. CDI - PIC reheated food above 165 F. 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 noodles and cut cabbage without date mark in WIC. CDI - PIC added 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil by wok and grill.

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 metal spatulas stored between rolling cart and wall. CDI - PIC removed spatulas to be rewashed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed priority violation during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed dented cans of sauce under prep table. CDI PIC discarded.

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 chicken stored over milk and bottled waters . CDI reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bag of raw carrots stored on floor at walk in cooler . CDI moved to walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed pump up sprayer of degreaser unlabeled in kitchen. CDI Advised PIC to label

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in seal of refrigerated drawer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 cleaning needed on non food contact surfaces in rear kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items mixed with packaged drinks in front service area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink not stored in a segregated area

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 Employee washed hands in prep sink, CDI - Stopped and directed to properly wash hands in handsink. 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 3 Cases of rice and 3 cases of lo mein recorded above 41F in WIC. Upon walking in WIC ambient temp. Read 51F, PIC explained they had a delivery in which door was left open for a significant time. Door was close and remained close and temp. Dropped to 40F. CDI - Foods discarded, Suspected cooling issues but could not confirm. 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 .

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 One damaged can not segregated, CDI - Discarded.

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. NFCS areas in need of cleaning (fryers, handles)

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. Freezer floor and wall near fryer in need of cleaning.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken on shelf over raw beef in WIC. CDI - Storage order was corrected by PIC. -3- REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. -1- REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed stock pot, used to-go container, and water bottle on apron around hand wash sink. CDI - PIC moved stock pot to dish area and disposed of the other items.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken on shelf over raw shell eggs in WIC. Observed raw chicken over raw beef in WIC. CDI - Storage order was corrected by PIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli above container of cut cabbage and cut onions. CDI - PIC placed broccoli on lower shelf below washed produce. - 1.5 - For more information on food storage order please visit: http://meck.co/FoodSafety

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: 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 rice, in closed plastic container, prepared yesterday per PIC at 47.5F. All other items in WIC were <41F. CDI - Rice was voluntarily discarded by PIC for not meeting cooling parameters.

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 rice cooling from previous day in WIC in large deep plastic containers with lids on. CDI - Rice was voluntarily discarded by PIC. PIC stated the standard procedure is to cool on sheet trays. -0.5- REPEAT

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. -C Observed container of sauce by mixer with no label and container of sugar mislabeled. CDI - PIC added label to sauce and relabeled sugar.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on floor of front line behind cash register. PIC stated they get professional pest control regularly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. -0.5- REPEAT

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken on shelf over raw shell eggs in WIC. Observed raw chicken in drawer over raw beef and shrimp in lowboy cooler. CDI - Storage order was corrected by PIC.

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 noodles in WIC at 45 F. CDI - Noodles were voluntarily discarded by PIC.

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: 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 garlic in oil with no date label. CDI - PIC mixed garlic in oil yesterday and properly dated the container.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on spray bottles of degreaser and cleaner. CDI - Labels were added.

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 rice cooling in WIC in large deep plastic containers with lids on. CDI - Lids were removed. PIC stated the standard procedure is to cool on sheet trays.

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 buried in flour. 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 tongs handle in contact with cabbage in drawer cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans.

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 chicken in large plastic container stored over cut cabbage in large plastic container. CDI - PIC corrected storage order. -1.5 points

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. -C Observed bottle of oil stored near grill without label. Oil bottle is kept on plastic tray. CDI - PIC added label to plastic tray oil is stored on due to label not sticking to bottle. -0 points

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 chlorine sanitizer in sanitizer bucket read 0 ppm. CDI - PIC remade sanitizer to min 50 ppm. -1.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 eggrolls holding in front of griddle below 135F. See temperature chart. CDI - PIC refried eggrolls to 165F. EHS educated PIC on need to hold hot TCS products at a min of 135F. -1.5 points

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. -C Observed missing metal panel panel on wall above WIC. Repair/replace. -0 points