MOBSUSHI

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bag of lemon stored over the top of ready to eat sashimi. CDI reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spicy crab shredded cooling from prep at 51° in a tightly covered plastic container in the walk-in cooler. CDI opened until 41. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC had thermometer with batteries, but thermometer died during testing. CDI new batteries added.

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. small unlabeled bottle of oil. CDI labeled sesame seed oil

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe multiple flies, flying around the table where sashimi was being prepped.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf observed invoice from KGI states that frozen products are frozen to a certain temperature but also states required to be cooked thoroughly or frozen. Does not specifically stay that fish specifically Salmen received fresh not frozen has been fed a parasite free peletized diet.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed observed facility conducts advanced food preparation for sushi and sashimi. Facility needs to have consumer advisory for use at point of sale.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed damp, wiping cloth stored on table top instead of in sanitizer solution, as well as red bucket on bottom shelf with cloth, not submerged.

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 tuna and Salmen being stored in direct contact with absorptive, single service, paper towels wrapped for storage.