MIXZ, THE

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in restroom at 73F. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna and raw salmon being stored behind crab sticks and spicy crab in prep top. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 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 cut lettuce with a prep date of 10/15. Observed shrimp tempura and crab without dates. CDI: PIC dated items, cut lettuce was voluntarily discarded. 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 .

3-501.19 (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 sushi rice being held on TPHC without written procedures. CDI: Written procedures were filled out. TPHC procedure template may be found at: www.mecknc.gov/ 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 a start/discard time. CDI: Start/Discard time was placed on rice.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed bento 2, mixz heart tray, sashimi, special roll, and salmon teriyaki without an asterisk or “raw” statement. VERIFICATION REQUIRED. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed no reminder statement on menu. VERIFICATION REQUIRED.

3-501.11 Stored frozen foods shall be maintained frozen. Observed chicken in reach in freezer at 40F.

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 spices not labeled. Label items

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without sink and surface test strips. VERIFICATION REQUIRED.

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 build up of grease and food debris on reach in freezer, counter top fryer, and stove top.

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 flooring behind equipment in need of cleaning.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed smoke in facility at beginning of inspection while cooking was being conducted. PIC stated the hood started malfunctioning earlier today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the sushi rice prepared at opening today was 109f in rice warmer. CDI - PIC reheated the rice above 165F. Recommend using time as a public health control for the sushi rice. The process of adding vinegar cools the rice and temperatures above 135F is not maintain. Provided the PIC TPHC form to complete before using the time procedure. 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 .