MASA SUSHI ASIAN GRILL

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a container of raw beef stored on a shelf directly above a container of raw scallops in the WIC. REPEAT. CDI - PIC rearranged storage order so that the raw beef was below the raw scallops. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 2 large containers of raw chicken to be stored on a shelf directly above cases of unwashed broccoli in the WIC. REPEAT. CDI - PIC moved raw chicken to another shelf with other raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a spiral slicer to be stored on the lower shelf behind the sushi counter with visible debris on the food contact surfaces. CDI - PIC placed at 3 compartment sink to be W/R/S. 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 .

3-501.18 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 a large bowl containing a mixture of cream cheese and various vegetables such as carrots, onions, and celery to be in the WIC and not provided with a date mark. PIC stated the mixture was prepared the day before. REPEAT. CDI - PIC date marked container. 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(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed the egg wash container at the wok line to be held on TPHC but was not time stamped with a start or discard time. PIC stated it was brought out at approx 10:30am. CDI - Cookline employee time stamped container.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed 3 vacuum sealed packages of raw tuna to be in the sushi counter lowboy refrigerator. Package thawing instructions stated “remove from packaging” and the packages observed at the time were fully intact. CDI - Sushi employee moved to the WIC and placed on a sheet pan. Cuts were put into the packaging to remove them from the ROP environment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board to have large chunks missing, heavy scarring, and heavy staining which rendered it no longer easily cleanable. CDI - PIC voluntarily discarded.

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 the racks used in the dishwasher to have heavy accumulations of black grime. REPEAT. - Observed a buildup of grease and grime between the fryers and the wok line at the time of the inspection. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC touch lo mein noodles with their barehands to check the temperature of the product while it was cooling down. CDI - PIC voluntarily discarded all contaminated lo mein noodles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a large container of raw shrimp to be stored directly on top of containers of ginger on the speed rack in the WIC. REPEAT. - Observed a container of raw shrimp to be stored on a shelf in the WIC directly above the large bus bin of lo mein noodles that were actively cooling. REPEAT. - Observed a container of raw shrimp to be stored on the top shelf of the cookline lowboy refrigerator directly above opened packages of fries and dumplings containing precooked pork and chicken. - Observed a container of raw beef to be stored on the top shelf of the cookline lowboy refrigerator directly above a container of lo mein noodles. CDI - Storage order rearranged in the WIC, on the WIC speed rack, and in the cookline lowboy so that all RTE items are stored above all raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be testing at 0ppm of chlorine at the time of the inspection. The chemical sanitizer bucket was found to be empty and in need of replacing. CDI - PIC changed sanitizer bucket. After priming and a couple cycles the dishwasher was observed dispensing a proper 150ppm chlorine solution. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a large bus bin of cooked lo mein noodles to have missed the first cooling window while the EHS was on site. Cooked lo mein noodles were observed with a 6/9 date mark and a time stamp of 11:30am which was confirmed by the PIC and cookline employees to be when they had started to cool down the noodles. At 1:20pm the noodles were still observed at temperatures of 76F in the middle with a 5 degrees change over the course of the previous hour. CDI - PIC voluntarily discarded bus bin of lo mein noodles. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a fryer basket full of sesame chicken to be at temperatures of 101-110F at the time of the inspection. Cookline employee stated that they fully cook the chicken and then hold it in the baskets until an order comes in at which point they would drop the chicken a second time. CDI - PIC voluntarily discarded basket of chicken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked baby corn and bean sprouts to be at temperatures of 60-65F in the cookline opentop refrigerator. PIC stated both items were placed up into the opentop at around 11am when the facility opened. Cookline employee stated that stated that the lid to the unit was opened for the entirety of their lunch rush, which had just ended as the EHS arrived. REPEAT. CDI - PIC moved both items to the WIC to rapidly cool down. 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 .

3-501.18 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 a large container of cooked shrimp in the WIC to not have a date mark of any kind. PIC stated that it was cooked yesterday afternoon. CDI - PIC date marked item. 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 no written procedures on site for the sushi rice that is held using TPHC. Item was observed properly time stamped and facility has had the document in the past but could not find it today. - Observed no written procedures on site for the items at the wok line that are held on TPHC. As per the PIC the egg wash on the wok cart, the raw chicken, raw beef, raw shrimp, and cooked shrimp in the cookline opentop are all held using TPHC and are discarded if they last the 4 hours. All items were observed time stamped with an 11:30am time stamp except the egg wash, which was brought out of refrigeration at 11am when the facility opened. REPEAT. CDI - Written procedures filled out for both the sushi rice and the wok line items at the end of the inspection. Egg wash time stamped for discard at 3pm TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 a large bus bin of lo mein noodles to be cooling at a rate of .083 degrees/min and to miss the first cooling window with the noodles at 76F at the 2 hour mark. Bin was observed to be deeply filled, densely packed with noodles, and had plastic wrap covering the top of the container which all do not allow for adequate cold air flow around the product to facilitate proper cooling. REPEAT. CDI - PIC voluntarily discarded due to it not reaching 70F within the first 2 hours of cooling. - Observed approx 10-12 containers of smoked crab and a tray of kani to be observed at temperatures of 44-47F in the sushi counter lowboy refrigerator. As per the sushi employee all items were prepared that morning and immediately placed into the sushi lowboys to be used throughout the day. Date marks on the containers supported this statement. Containers of smoked crab were observed with tight fitting lids on and the tray of kani was observed with tight plastic wrap over the top of it, not allowing for adequate cold air flow around the product to facilitate proper cooling. Lowboy refrigerators are also not designed nor approved for rapid cooling and all cooling must be done in the WIC. REPEAT. - Observed a container of cooked beef to be at a temperature of 94F in the cookline lowboy refrigerator and was observed to be actively cooling down per the cookline employee. Employee stated having cooked the item within the last hour before placing it in the lowboy, which is not designed nor approved for rapid cooling. - Observed a container of lo mein noodles to be at a temperature of 66F in the cookline lowboy refrigerator and was observed to be actively cooling down per the cookline employee. Lo mein noodles were from the same bulk batch that was observed actively cooling in the WIC. Employees stated they needed noodles up at the cookline so they had taken from the batch still cooling and placed them in the cookline lowboy to use during lunch, which is not designed nor approved for rapid cooling. CDI - PIC moved all items to the WIC to rapidly cool. Lids and plastic wrap removed from items. 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 .

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 all secondary containers used on the wok line rolling cart for spices, seasonings, and sauces to not be labeled as to their contents. - Observed the bulk bins of sugar, flour, MSG, and rice in the dry storage area to not be labeled as to their contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door to the kitchen to not be fully closed, allowing for the potential entry of vermin into the facility. REPEAT. CDI - Door closed. - Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple stacks of plastic to go containers and lids at the cookline to be stored with their food contact surfaces face up, allowing for the potential contamination of the food contact surfaces. 4-502.13 Single-use and single-service articles cannot be reused. - Observed plastic single service containers to be in use as bulk bin scoops throughout the facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board to have large chunks missing, heavy scarring, and heavy staining which rendered it no longer easily cleanable. CDI - PIC voluntarily discarded.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed the wash basin of the 3 compartment sink to be filled and active warewashing to be going on at the time of the inspection and the wash water was observed to be heavily contaminated with food debris/grime. All dishes go through the chemical dishwasher after being hand scrapped/washed. CDI - PIC changed solution and EHS discussed with staff the proper times to change the wash water.

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 the racks used in the dishwasher to have heavy accumulations of black grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a bin containing employee food and ingredients for employee meals such as raw pork to be stored on the middle shelf of the WIC, directly above boxes of raw vegetables to be used for consumers. REPEAT. CDI - PIC relocated employee bin to lower shelf of the WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The ServSafe certificates displayed on the wall expired in 2023 and December of 2025. Facility was closed for 7 months due to construction in the dining room and PIC was unaware the sushi managers certificate expired in that time. PIC stated having a new one but was unable to provide proof. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a large black bin of raw beef stored on a shelf directly above a bin of cooked noodles in the WIC. REPEAT. - Observed a container of raw shrimp stored on the top shelf of cookline opentop refrigerator directly above opened containers of RTE sauces. REPEAT. CDI - Storage order rearranged in the WIC and the cookline opentop refrigerator to have raw products below the RTE items. **EHS informed the PIC that if storage order is an issue on then next inspection a RCP will be implemented due to repetitive noncompliance, which can lead to further permit action if not corrected** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a large bin of raw chicken in the WIC stored on a shelf directly above packages of raw beef. CDI - Storage order rearranged so that the raw beef is above the raw chicken products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large bin of cooked chicken wings and cooked popcorn chicken stored out of refrigeration on a rolling cart in the back kitchen area at temperatures of 70-79F and 90-115F. PIC stated that the staff typically cook large batches of chicken each morning to then be held out of refrigeration in the large bins and then refried in the fryers to order. EHS informed the facility that any cooked TCS products must be hot held, cold held, or placed onto TPHC and they must not simply fry a large batch and just hold on a rolling cart to use as needed. REPEAT. CDI - Bins of cooked chicken wings and popcorn chicken voluntarily discarded. EHS provided a blank TPHC form to PIC and explained how to fill it out if they decide to utilize TPHC for it going forward. - Observed insert container of egg wash in the cookline lowboy refrigerator at a temperature of 44F. PIC stated that they always prepare the egg washes daily and no more than 2-3 at a time to be used throughout the day. CDI - PIC moved to WIC to rapidly cool. 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 .

3-501.19 (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 the container of egg wash on the cookline rolling cart to be held on time as per the PIC but was not labeled with a time stamp and facility was unable to provide written procedures for holding the egg wash on time. PIC stated they use the egg wash for no longer than 3 hours before throwing it away and replacing it with another container which is held in the cookline lowboy and found out of temperature during today’s inspection. CDI - EHS provided paper copy of TPHC form at the time of the inspection and PIC filled out the procedure for the egg wash. Item was time stamped at the time of the inspection for discard at 2pm. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of liquid cold and flu medicine stored on the middle rack of the rolling cart in the back kitchen area, directly above opened bins of cooked chicken wings and popcorn chicken. CDI - Cold and flu medicine relocated to area where it cannot contaminate food/equipment.

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 a large bin of cooked noodles cooling at a rate of 0.0 degrees/min in the WIC. The bin was observed to be deep, overflowing with product, and covered in plastic wrap all of which do not allow for adequate air flow around the product. PIC stated the noodles are cooked in the morning at approx 10am and then cooled down in the WIC. CDI - PIC removed plastic wrap and moved to WIF to rapidly cool. - Observed a wrapped container of spicy tuna and wrapped packages of raw salmon in the sushi counter lowboy refrigerator at temperatures of 51F and 44-46F, respectively. Sushi employee stated preparing all the items in the morning before opening at around 10:30-11am before placing them into the sushi lowboy to be cool down and be used throughout service. Items did have correct date marks supporting that statement. Lowboy refrigerators are not designed nor approved for rapid cooling and tight fitting plastic wrap does not allow for adequate air flow around the product to facilitate rapid cooling. All cooling, even after prep/cutting of sushi fish, must be done in the WIC. CDI - Sushi employee relocated all cooling sushi fish to WIC. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door to the kitchen to be propped open at the start of the inspection, allowing for the potential entry of vermin into the facility. CDI - Door closed. - Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a scraper used on food contact surfaces stored in an uncleanable crevice between the fryers and wok at the cookline. CDI - Scraper removed from crevice and sent to the dishwasher to be W/R/S.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken and not dispensing sanitizer at the time of the inspection. PIC stated that he had called out someone to come look at the dispenser when they had re-opened but they have not yet arrived. PIC placed another call at the time of the inspection and repair man arrived as EHS was going over the report with the PIC. Facility uses the dishwasher to W/R/S all dishes and it was observed properly functioning at the time of the inspection. Facility also has bleach bottles to use temporarily for sanitizer buckets and if they need to fill up the sanitizer basin of the sink. - Observed the top portion of the ice machine to be missing its cover, allowing for the components of the ice machine to be exposed. Missing cover does not allow for contamination of ice inside the machine.

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 a buildup of grease and grime between the fryers and the wok line at the time of the inspection. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the hot water faucet handle to the right faucet at the 3 compartment sink to be in disrepair in that when the water is running and in use, it sprays water everywhere.

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 a buildup of food debris/grime beneath the cookline cooking equipment and prep tables. - Observed black buildup around the ceiling vents throughout the kitchen. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink can stored on a shelf directly above an opened container of tempura batter at the cookline. CDI - PIC relocated employee beverage.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrhea cleanup policy in facility. CDI-EHS provided V&D poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 records that did not contain fish being pellet fed, farm raised. Invoices listed temperature/duration fish was frozen for. VR within 10 days to check for parasite destruction letters for all venders facility uses for sushi bar.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one large container of cooked noodles stored under large container of raw chicken in WIC and raw salmon, raw chicken, and raw shrimp stored above rangoons on speedrack in WIF. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried crab and fried shrimp near window from woks to sushi bar that was at 75F that PIC stated gets refried once customer orders it, but is not held on time. CDI-PIC voluntarily discarded items. Ensure all food is help by temperature (41F or below, 135F or above) or time (4 hours with written procedures). REPEAT. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of fried chicken slightly overfilled and one container of egg rolls above 41F (see temp chart) in prep unit across from woks. CDI-PIC voluntarily discarded items. All equipment working as intended. EHS spoke with PIC about filling food to line indentation in container and to have lids to prep units closed as often as possible due to close proximity of woks. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bag of carrots stored on the floor in WIC. PIC moved carrots to shelf.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used throughout kitchen in between wok and fryers and as liner on the floor. PIC voluntarily discarded cardboard. Ensure all materials exposed to splash or spillage are easily cleanable (metal, hard plastics). REPEAT. 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 several large, plastic containers that are not NSF and can not withstand constant washing (lines around plastic starting to form). PIC stated he would purchase more NSF containers. REPEAT.

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 heavy grease build up in between fryers and woks. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. EHS spoke with PIC about calling landlord so make request with garbage company to add drain plug to dumpster.

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 dark build up near air vents throughout kitchen and build up on walls behind dry storage racks near water heater.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival for inspection, CFPM later joined inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp and raw crab stored above cooked shrimp in WIC. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried chicken at 104F stored at room temperature that PIC stated was cooling longer than 2 hours and cooked shrimp at 43F and 48F in WIC that was cooling since 9 am. CDI-PIC voluntarily discarded both items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken wings and spring rolls in fryer basket at 113F and 109F that had not been ordered and are refried to order, per PIC. CDI-PIC voluntarily discarded items. Ensure all hot items are temperature controlled and are maintained at 135F or above. 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 .

3-501.15 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 large, plastic container with fried chicken cooling at room temperature and cooked shrimp cooling in a large, metal container in the WIC. CDI-PIC voluntarily discarded items. EHS spoke with PIC to use shallow, metal containers (ie metal baking sheets) to allow for fastest cooling rate, especially for cooked items to reach below 70F within 2 hours and to prioritize getting cooked foods into WIC and avoid food slowly cooling at room temperature for extended amounts of time once the food has dropped below 135F. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna with not openings or cuts into packaging, as listed by the manufacturers label. PIC cut openings into ROP. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one ladle resting in the area in between the woks that gets rinsed, but not sanitized every 4 hours. PIC removed ladle and set aside at 3 compartment sink to be cleaned. Ensure to leave ladles stored in wok or cleanable equipment/surfaces.

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 cooked pork and other foods held in plastic to go bags inside WIC. PIC removed foods from plastic to go bags. Ensure to use approved food contact surfaces like metal containers and NSF plastic containers. REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard with heavy grease absorption in between fryer and wok and underneath fryer. PIC discarded cardboard. Ensure to use durable and non-absorbent liners (like metal and hard plastics) in areas that are subject to heavy amounts of grease. REPEAT.

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 heavy grease deposits in between fryer and wok. Ensure to clean frequently enough to prevent accumulation of food residue as it builds. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee return from outside and head to sushi bar without washing hands and the same food employee wash hands and not use a barrier to turn off faucet. CDI-EHS notified PIC and provided education and hands were rewashed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed container of raw shrimp stored above cooked noodles and container of raw beef above cooked shrimp in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food buildup top and sides inside the microwave, PIC stated it gets cleaned every 2-3 days. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with significant dark build up on ice shield and on ice machine door. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw beef, cut cabbage, and raw bean sprouts over filled in prep unit. CDI-PIC emptied the tops of the containers and placed them into the WIC to cool. Repeat, but points not escalated due to improvement throughout. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing in sushi bar lowboy that did not have its packaging opened, per manufactures instructions. Sushi chef cut open package.

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 salt and other spices near woks without labels. PIC added labels to containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open upon arrival. PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the back of the kitchen due to back door being left open for extended amounts of time.

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 plastic grocery bags used to store raw shrimp and wontons. EHS discussed with PIC to ensure using food safe bags or containers to store food. Repeat. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used throughout kitchen as lining on the floor and under/inbetween fryers and woks that had significant grease absorption. PIC discarded cardboard. Repeat.

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 sides of fryer in between the fryer and the woks with significant grease build up and the right hand side of the woks with large amounts of food buildup.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed garbage dumpster without drain plug.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored in ice machine. PIC removed drinks from machine.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee handle raw chicken and change gloves without a hand wash. CDI-EHS notified PIC and food employee discarded gloves, washed hands, and donned new gloves.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food employee rinsing off metal pan used to prepare salmon without a sanitizing step prior to setting metal pan to dry. CDI-PIC moved metal sheet pan to 3 compartment sink to be washed, rinsed, and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed moderate dark build up and pink build up on the ice shield inside the ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tofu sitting out at room temperature at 91F that was at room temperature for 2.5 hours, per PIC. CDI-PIC voluntarily discarded item. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked noodles, cooked beef, and fried egg rolls at room temperature without time and/or temperature controls. CDI-PIC voluntarily discarded items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC and several TCS foods out of temperature inside WIC (see temp chart). CDI-PIC called for maintenance and WIC was fixed during inspection. PIC moved prepped raw chicken, raw beef, and raw shrimp that was thawing in WIC to WIF to continue cooling. Maintenance man said that WIC compressor motor needed to be replaced, ambient air of WIC was dropping and at 40F during inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots stored on the floor and boxes stored on the floor in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes used in sushi area that remained on cutting board in between uses. PIC placed new wiping cloth into bucket of chlorine.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle contacting ice inside the machine. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed fryer baskets and ladles used in wok area resting on the area in between woks that cannot be sanitized. PIC removed utensils and will place them on clean container and will be changed out every 4 hours.

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 cooked pork, raw shrimp, and wontons stored in to go bags. Repeat. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used around the facility on the floor to prevent spills.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef and raw shrimp stored above cooked noodles in WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shrimp stored over cooked pork. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect. PIC removed insect. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple, dead flying insects in the top corner of the ceiling by 3 compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of sauce stored on the ground of WIC. PIC used crates to elevate buckets 6 inches off the ground. Repeat

4-501.11 Maintain equipment in good repair. Observed prep sink used for warewashing and 3 compartment sink used as a prep sink. 3 compartment sinks sanitizing system produced 0 ppm and the tubes for the detergent and sanitizer are not long enough to reach the different basins. PIC placed work order for sanitizing system to be fixed. PIC to manually add bleach to sanitizer basin until work order is completed. Establishment has working dishmachine with proper concentration for smaller warewashing. VR within 3 days for status of sanitizing system. 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 cooked pork and other RTE foods stored in carry out bags in WIC. Repeat

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 white buildup in the shelving grates of the WIC. Observed heavy buildup in hood system above grill and fryers. Repeat

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard used as floor mats throughout establishment. PIC stated that mats have been ordered. Repeat.