UMAMI SUSHI & POKE

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no hand soap at the hand sink CDI restocked from restaurant of same ownership

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 no letters of parasite destruction on the mobile food unit. CDI recovered from restaurant of same ownership.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple TCS foods of crab and spicy tuna and sashimi salmon with no date marks CDI allowed to date Mark. 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 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 on TPHC. Properly labeled for four hours, but no written procedures on mobile Food unit. CDI restocked from restaurant of same ownership. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . observed no thin diameter probe for tipping on the mobile suit unit. CDI restocked from restaurant.