K.O. SUSHI

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong. <200ppm. CDI - Discarded. REPEAT.

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 Shrimp cooling in reach in cooler at a rate of 0. CDI - Cooling method changed. Shrimp placed on sheet tray and placed in flip top freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Multiple oil and sauce bottles not labeled. Label

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and rice cakes holding above 41F in reach in coolers. CDI - 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Prepped salads in reach in coolers not dated. CDI - Dated. REPEAT. Points not escalated due to improvement. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded high at 200+ppm. CDI - Discarded and new bottle made

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats present in kitchen. REPEAT. Points not escalated due to active treatment. Increase frequency and severity of treatment.

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. One personal coffee drink stored on back table where food prep was taking place. CDI - Moved.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Prepped sushi fish and salads not dated. CDI - Dated. Date all sushi fish (RTE food) and salads. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Knats present in kitchen. PIC stated he has active pest control coming out. Call and and request more action

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed side salads, krab mix, and smoked salmon cooling that did not meeting .12 degrees per minute cooling rate. CDI- PIC had one hour left to cool, PIC placed all containers in reach in freezer to rapidly cool. All met .12 degrees per minute cooling rate after change in cooling method. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 side salads, krab mix, and smoked salmon cooling while packaged tightly in thick plastic containers. CDI- PIC moved containers to RIF to cool. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings and sauces in secondary containers without labels. Label all secondary containers.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on outer flesh being used for food prep. CDI- PIC voluntarily discarded avocados.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler broken and not being used during inspection. Repair.

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 AC vents in kitchen with buildup of dust. Clean.

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 Rice patties cooling on prep table. PIC stated the practice was to let cool over a fan. CDI - Brought to reach in freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

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. Scoop for sugar stored with handle touching sugar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked shrimp and prepped salads recorded above 41F. CDI - Cooled down as they were placed in units only an hour ago. 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 .

3-501.18 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 Rice dated 7-7. CDI - 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 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. Some oil bottles not labeled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale, shrimp sauce, sushi fish not dated. CDI- All foods dated. Assure TCS foods are dated for date of prep and opening. 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 .

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 water bottle was on cutting board. Keep all personal drinks segregated. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer recorded low at 50ppm. CDI - Exchanged for new one. 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 Crab meat, cream cheese, and crab salad all recorded greater than 41F. CDI - Cooled down as it was in cooler for just an hour. 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 .

3-501.19(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 No begin time marked for sushi rice. CDI - Time added

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer labeled too strong. CDI - Diluted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies throughout facility. EHS strongly recommends PIC pursue a contract with a commercial pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee water bottle stored in ice bin.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoop stored down in ice. CDI: Scoop removed.

4-501.11 Maintain equipment in good repair. Observed reach in cooler gasket damaged and reach in cooler gasket of prep top. REPEAT VIOLATION Previous violation corrected.

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 produce stored over ready to eat condiments and sauces in the reach in. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over ready to eat items in the reach in cooler. CDI: Tuna relocated to sushi cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden spatula used to stir meat for udon bowls severely damaged. CDI: Spatula voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed torn gasket on right door of 3-door freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC not a CFPM. Facility has 180 days from permit date to meet compliance (12/26/22). REPEAT VIOLATION

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 produce stored over ready to eat condiments and sauces in the reach in. CDI: Items reorganized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor build up. Ensure more frequent 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 cream cheese in prep top holding above 41F. CDI: Product was placed on TPHC. Product was permanently placed on TPHC by filling out procedures. Observed eel holding in reach in at 42F. CDI: Eel was rapidly cooled in reach in freezer. If product is used frequently during lunch and therefore held out of refrigeration, EHS strongly suggests adding this to TPHC as well in the future. Observed salmon in prep top above fill line above 41F. CDI: Salmon was voluntarily discarded.

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 no date mark on the snapper, escolar, and seared tuna from yesterday. CDI: Products properly date marked.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for Tokyo roll, sin city roll, Spicy Tina roll, or KO Bowl. CDI: Consumer advisory added to menu during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados are unwashed and mixed in with those that are cut open. Per PIC, he confirmed that avocados are not washed prior to use. CDI: Avocados washed.

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 fan above dish area with heavy dust build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC not a CFOM. Facility has 180 days from permit date to meet compliance

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 No vomit and diarrhea written procedures on site. CDI- Papers emailed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility had records from one fish supplier but not another. CDI - Obtained during inspection. Keep updated parasite records at all times,

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 . Crab meat mix cooling in reach in cooler, CDI - Moved to reach in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping without beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. In use wet cloths stored on cutting boards, Keep in sanitizer buckets