OUMI SUSHI @ SPROUTS # 546

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 establishment fail to properly mark time to indicate discard time. Establishment is approved to hold sushi rice for up to 24 hours. CDI- PIC was aware of when item was prepped, applied correct time stamp.

5-205.15 Maintain a plumbing system in good repair. Pedal for cold water not functioning at handsink closest to walk-in.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food contact surface of prep table sprayed with quat solution not reach required contact time before being wiped off with paper towel. CDI- EHS discussed with PIC and food employee. Contact time must reach at least 30 seconds or time as specified by manufacturer instructions. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect landing on prep areas. EHS discussed pest control with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer (quat) being activity used for sanitizing prep table reading 0ppm. CDI..Had PIC remake sanitizer, was reading 200ppm. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers without label to identify content.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in sushi area. CDI by replacing.