HISSHO SUSHI AT TARGET #2080

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 package of imitation crab thawing in prep sink in bowl of water. Product was measuring 61F. PIC stated that this item had been in the sink thawing for two hours. CDI: PIC moved imitation crab to RIC to cool to 41F or below. EHS discussed proper thawing methods with PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for two separate hand sinks. CDI - Manager provided during inspection.

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 sushi rolls cooling 0 degrees within 15 minutes due to them being placed in an air curtain at 50 degrees within tight lids. CDI - Sushi rolls were prepared 2-3 hours before inspection. Rolls were moved to the walk-in freezer to rapidly cool.

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 a new tub of prepared sushi rice (with vinegar) sitting on a table in the back room. Manager stated that the sushi chef has left for the day and will not return until tomorrow. HACCP plan states that all products will be discarded by the end of day. CDI - Rice was voluntarily 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 Observed 50 degree sushi attempting to cool in an air curtain display case with tight lids. CDI - Sushi rolls were moved to the walk-in freezer to rapidly cool.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut mango in the prep cooler with sticker still attached.

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 small ramekin cup (without a handle) being used to scoop spices.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC prepping poke bowl pick up lettuce that had fallen on floor, discard gloves, and don new gloves without handwash. CDI- EHS educated PIC on when to wash procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon/tuna stored behind RTE foods. EHS observed raw item had fallen in pan with RTE foods. PIC stated that when needed, raw item is pulled directly from pan in unit. CDI- PIC adjusted storage order to prevent potential cross contamination. For more information on food storage order 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 supreme Combo rolls and Krab rolls temping above 41F. PIC stated that he had not checked temp of items before removing them from WIC after they had been prepped in the morning. CDI- PIC removed items to rapidly cool in WIF. *REPEAT* 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 .

3-501.15 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 spicy krab held in plastic pan with tight fitting lid cooling in prep unit at a rate of .06F/min. CDI- PIC removed lid from container and moved item to WIF to rapidly cool. EHS educated PIC on other effective cooling methods. 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 .

3-501.13 (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 not removed from ROP packaging in prep unit. CDI- EHS educated PIC on where to look for safe handling instructions.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for Quat sanitizer solution used for wiping cloths. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed California rolls and spicy tuna rolls in display cooler > 41F. CDI- moved sushi items back to WIC for rapid cooling. 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 .