KING FISH POKE

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 72F/73F in restrooms. Fix hot water. -REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked. CDI- Items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed masago stored in front of scallions in prep top. CDI- Masago placed in front. Observed raw tuna and salmon stored above produce and sauces. CDI- Items placed on bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several sauces stored on floor. CDI- Items placed in low reach in cooler.

5-202.12 Provide at least 100F water at handsinks. Observed hot water in bathrooms only reached 75F. Adjusting mixing valves did not work. Needs repair. (Let Lacy facility know)

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed no sanitizer in 3rd compartment. Multi use in vat at time of check. CDI-PIC added chlorine, tested weak, bleach added, tested weak, more bleach added, tested > 50ppm chlorine. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed masago double stacked. CDI-discarded. Do not double stack foods. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on online menu. If menu on more than one digital platform it will need to be added to those as well. Verification Required

4-502.13 Single-use and single-service articles cannot be reused. Observed baggie used over sushi roller being W/R/S. Baggies are single use items and must be disposed of after each use.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed knives with band-aid like adhesive on the handles. Remove adhesive strips. Observed scoop made from old bottle. Use approved utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired (2022) chlorine test strips. Need new test strips. Verification required

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food intermingled with restaurant food.

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 insulated drink cup on the prep table while salmon was being cut/cubed. Also noted an open can of Red Bull on the dry storage 3rd rack from the bottom. CDI (corrected during inspection) drinks moved to the POS table.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee put on gloves after my arrival without washing his hands beforehand. CDI by education and instruction to wash hands and put on another pair of gloves. Don’t put on clean gloves with dirty hands.

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 bin of sugar and small containers of sesame seeds and other spices not labeled. PIC will make labels.