FUJISAN PINEVILLE

VERIFICATION REQUIRED. 3-502.11 Obtain a variance for specialized processes.-Pf Observed establishment is not on the list of approved establishments for rice acidification with State variance. Verification Follow Up Plan- Contact information to obtain approval was provided to PIC and establishment is given one month from today to obtain the required approval. EHS will follow up in 10 days to ascertain progress and make a final verification on October 23rd, 2026 to ensure approval or ceasing of rice acidification onsite. Establishment must continue to follow the procedure onsite and maintain records in compliance with the written steps. See general comment. (-1) Note: EHS observed in the establishment inspection history they were advised to cease the specialized process due to lack of variance approval after their initial inspection on 04/06/2023. Next inspection (08/24/23) this item was marked IN due to the presence of approval letter for Fujisan locations, but it was not noticed that the establishment specifically was not listed on this letter. The process conducted onsite has been observed in HACCP verifications as exact and in compliance with the written plan onsite. Due to continued adherence to plan and history of compliance, establishment is permitted to continue the specialized process for one month while seeking approval/addition to the existing variance.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed establishment not on list of approved establishments for use of rice acidification for preservation/extended TPHC. All other Mecklenburg County Fujisan are listed on State variance. PIC must follow EHS instructions to seek addition of their establishment to this list. CDI- Correction information provided in general comments and under item #29. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy mayo on prep top at 50F. PIC states it has been frequently in use this morning and returns it to lowboy, where it rapidly drops to 41F. EHS advises PIC to store dressing in the lowboy at every possible opportunity it is not in use. See comment. (-1.5)

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 shrimp sauce bottled this morning with date mark for one month. CDI- PIC explains stickers come out incorrect from automatic label. EHS instructs staff to block out incorrect dates or manually create labels so the proper usable window is displayed. CDI- PIC relabels shrimp sauce and affirms it is held only for 7 days. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI- PIC moves paper towel roll nearby to hand sink. Key for refilling dedicated dispenser is presently misplaced. (-1)

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 food debris inside sushi station lowboy. Increased cleaning frequency is recommended. (-0)

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 rolls cooling in ice bath at prep top with no change in temperature over the course of an hour (11am - 12pm). CDI- PIC moves sushi rolls to WIF where they quickly drop to 41F. EHS recommends sushi rolls not be cooled with paper barrier between ice and portioned cups and/or using the WIF to cool TCS foods. (-.5) 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 .

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 without approval letter from the state. CDI QA person sending copy to PIC.

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 tuna that was under refrigeration and still in ROP environment. CDI item cut open. Repeat.

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 raw tuna in reach-in cooler wit ROP seal still in tact. Discussed breaking vacuum seal before thawing with PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated CFPM certification is current but this could not be verified during the inspection. EHS advised PIC to keep a picture or copy on hand for verification during next inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 imitation crab in WIC. Observed raw tuna stored over cooked shrimp in low reach in unit. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

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 catering menu. CDI - PIC added both parts of consumer advisory during inspection until new menu can be printed.

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility performing specialized processes (acidification of food) without approval issued for this location. CDI - facility will only hold rice for 4 hours on TPHC until an approval letter is obtained for this location. EHS provided TPHC documentation for facility. Rice was voluntarily discarded during inspection at 4 hours after cook time. For more information on how to apply for a variance please visit: http://meck.co/FoodSafety

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf Observed facility performing specialized processes (acidification of food) without approval issued for this location. CDI - facility will only hold rice for 4 hours on TPHC until an approval letter is obtained for this location. EHS provided TPHC documentation for facility. Rice was voluntarily discarded during inspection at 4 hours after cook time. VR. For more information on how to request a variance please visit: http://meck.co/FoodSafety