RANGOON SUSHI

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed clean knives being stored in a container with a towel on the bottom. CDI PIC removed the towel from the container.

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 debris building up on the floor under the storage racks in the WIC.

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). Observed sticky rice in the lowboy coolers that was cooked yesterday with no date mark. CDI PIC date marked rice. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cloth towels in the bottom of the lowboy coolers. CDI EHS educated PIC and he removed towels.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning supplies stored in front of hand sink in back kitchen area. CDI- relocated cleaning supplies.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored with RTE salmon in the walk-in cooler. CDI - rearranged storage order. 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 sticky rice in warmer (from last night per PIC) < 135F. CDI - PIC discard. 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). Observed sashimi fish without date marks in the sushi display cooler and in upright freezer. CDI- PIC date mark fish. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sticky rice, cream cheese, in walk-in cooler held past 7 day hold time. CDI - discard by PIC. 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 multiple containers of dry foods and containers of sauces without labels.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple wet stacked containers on the drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine test strips for testing sanitizer at 3 compartment sink. Verification required within 10 days.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) unopened employee water bottle stored in linen bin at register. CDI - EHS rotated water bottle to lower storage. REPEAT. No escalation in point deduction due to noted improvements; prep surfaces were protected from cross contamination by employee food and drink. Note: EHS observed one (1) covered bowl of cooked rice at cutting board counter. PIC stated that this was held for employee lunch during break. EHS advised PIC to maintain space for food that is to be held for employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) portions of unwashed produce (box of mangoes, two cartons of strawberries) stored above ready to eat foods (sauces, ginger) on storage shelves in WIC. CDI - EHS reviewed storage order chart with PIC and provided storage order chart for reach in unit. PIC rotated unwashed produce to proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed one (1) pan of Rangoon in WIC without date marking. Per conversation with PIC, pan was pulled from freezer and placed in WIC to thaw. EHS observed two (2) other pans of frozen Rangoon in reach in freezer without preparation dates. All other TCS foods in cold holding were observed with proper date marksCDI - EHS confirmed date of preparation for Rangoons (10/20) and placed preparation date marks on all three portions of Rangoon. EHS placed a thaw date (10/22) on Rangoon in WIC. EHS reviewed date marking expectations with PIC. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) nearly depleted container of RTU sanitizer (QAC based sanitizer) stored on top of box of clean, sealed aprons on rolling cart. CDI - EHS placed sanitizer bottle on side of cart to prevent potential contamination of clean linens.

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 one (1) rice paddle stored in white rice cooker and one (1) plastic spoon in seaweed salad with handles contacting the food. CDI - EHS removed serving utensils from food containers without making barehand contact; spoon was disposed of and rice paddle was placed at clean table top.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) single service plastic spoon stored in seaweed salad. CDI - Plastic spoon was removed from food and disposed of. EHS advised PIC to utilize multi use utensils. 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 one (1) stack of single service articles (fry boxes) with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide information on EHP. CDI- provided EHP poster and link to more information. 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 PIC did not provide information on V&D cleanup procedures. CDI- provided V&D poster and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage stored on food prep surface. CDI- discard by PIC.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed utensils were not being properly sanitized after being cleaned (PIC using spray bottle with sanitizer) CDI- demonstrated proper use of 3 comp sink and sanitizer set up in 3rd compartment. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide testing method for QAC sanitizer. CDI- test strips provided at end of inspection.