SARKU JAPAN

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 various items in front prep unit and under grill unit void of labels identifying the date which they were opened or prepared. CDI - PIC able to verify all items had been opened or prepared on 7/7/26 and labeled. Multiple items bore date label on the mother batch, which did not follow them to the portioned out containers. REHS educated PIC on date marking portions removed from mother batch. 1.5 pts. 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 various squeeze and shaker bottles on front line void of label identifying its contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in front prep unit for use still baring produce stickers during inspection. Ensure all produce is properly washed prior to being placed in prep units for use. Repeat. 0.5 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 various dispensing utensils all throughout kitchen being stored with the handles in direct contact with customer foods. Ensure all dispensing utensils are stored in a manner that does not promote the contamination of customer foods. Repeat. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed drain at three compartment sink unable to remove grey water at a pace fast enough to prevent it from overflowing onto the floor. CDI - Maintenance contacted during inspection. Facility had only been open for roughly 15 minutes prior to REHS discovery and had not yet taken any customer orders. Facility opted to delay opening until repair. REHS observed drain repaired and able to remove grey water sufficiently during inspection. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, or service items. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic bus tub lids with food debris while being stored as clean. CDI: Items were rewashed. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee rinse soiled knife in prep sink then place as clean, without washing or sanitizing. CDI: Knife was taken to 3 comp to be washed, rinsed and sanitized. 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 .

REPEAT 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 sushi rice being held on TPHC without time label. 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 sushi rolls cooling at a rate of 0.02F/min inside prep top. CDI: Sushi rolls were moved to walk in cooler. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers 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 plastic cups being stored in sugar and tempura flour. Remove.

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 metal pans wet stacked.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart being stored in front of hand sink by 3 comp sink. CDI: Cart was relocated. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pipes from soda syrup machine draining into basin of hand sink by 3 comp sink. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above shrimp sauce inside walk in cooler. CDI: Storage order was rearranged 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 shrimp above 41F after cooling overnight. CDI: Item was 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed slaw mix above 41F with 15 mins left in cooling window. CDI: PIC added ice to slaw mix. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed dumplings and shrimp hot holding below 135F. CDI: Items were reheated to above 165F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding sushi rice on TPHC without written procedures. CDI: PIC filled out procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 facility holding sushi rice on TPHC without a start/end time. CDI: PIC placed time label on item.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P. Observed avocados being stored inside sanitizer bucket. CDI: Items were removed.

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 shrimp cooling in container covered with lid inside walk in cooler. Observed slaw mix cooling in large bags that are tied. CDI: EHS and PIC discussed 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Bucket was changed.