SUSHI HANA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no procedure for vomit and diarrhea present during inspection. PIC exhibited knowledge of procedure. CDI - EHS provided PIC with county document for V&D clean-up. PIC posted procedure. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed cut raw beef stored over RTE foods in make unit reach in compartment. CDI - PIC rearranged storage order, no contamination observed. REPEAT. (3) 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) EHS observed tofu in reach in of sushi make unit held beyond 7 days. EHS observed cut lettuce in make unit with incorrect date; food employee stated lettuce was cut today but old date was not removed. EHS observed containers of cooked steak, squid, spicy tuna, and cut salmon in reach in compartment of make units without proper date marks. Food employee stated items were made today to be used for sushi. PIC stated items will be used today, but if any is left it would be kept for next day service. EHS advised that RTE foods/ingredients for sushi shall retain a date throughout storage and prep. CDI - PIC added correct date marks to all items. Tofu was voluntarily discarded due to being over 7 days. (1.5) 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. EHS observed TPHC procedures in facility have not been updated with all items held on time. Procedure is missing cold sushi rolls that are held on time. EHS observed process was done correctly during inspection. CDI - PIC updated new TPHC procedure to reflect all items held on time. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed numerous bottles of different cleaners in unlabeled spray bottles. CDI - PIC labeled all bottles. (1)

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. EHS observed raw tuna in ROP thawing under running water. Labeling on tuna states product shall be removed from packaging prior to thawing. Food employee stated extra tuna was needed for today’s service so facility needed to emergency thaw tuna under running water to speed up the process and would remove tuna from packaging prior to storage once thawed. EHS advised tuna must be removed from packaging prior to the product being thawed. CDI - PIC removed tuna from running water, removed from packaging, and placed into WIC to finish thawing. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed bowl stored in direct contact with rice in rice cooker. PIC stated bowl is used to scoop rice into portions for service. EHS advised that the bowl cannot be stored in direct contact with rice due to outside of the bowl being in contact with gloved hands and could increase risk of contamination. CDI - PIC removed bowl. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a stack of large plastic containers being stacked wet besides dish machine. EHS observed a few metal containers stacked wet. EHS advised to stagger containers to allow for adequate air drying. REPEAT. (0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed trash can obstructing hand sink by sushi station. CDI - PIC removed obstruction. REPEAT. (1)

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. EHS observed cut raw beef stored on top of box of raw lamb. EHS provided education. CDI - PIC rearranged storage order. EHS observed no contamination. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw lamb chops stored above RTE sauces in make unit reach in area. EHS provided education. CDI - PIC rearranged storage order. (1.5) 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. EHS observed immersion blender blade soiled with food residue and debris. PIC stated item was stored clean. EHS observed numerous plastic containers with residue present from tape used for date marking. EHS stated sticker residue shall be removed from exterior surface if pans are stacked together. CDI - PIC removed pans to dish machine to remove sticker residue and wash, rinse, and sanitize. Immersion blender was removed and placed into dish machine to be wash, rinsed, sanitized. (0) 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)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken wings under heat lamp stored under 135F. CDI - PIC voluntarily discarded chicken wings. (1.5) 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 EHS observed all TCS items in fry make unit above 41F(see temp chart). EHS observed ambient temperature of unit at 56F. EHS observed numerous TCS items in salad cooler above 41F (see temp chart) ; PIC stated this is due to unit being open and closed frequently, PIC stated items were placed into unit at 11:30. EHS observed ambient of unit at 40F. PIC stated items were placed in unit at 11:30. EHS observed sliced fish in sushi display cooler above 41F (see temp chart) . EHS observed ambient temperature of display cooler at 46F. PIC stated fish was cut this morning and placed in unit at 11:30. PIC stated procedure is temperatures are taken twice a day. When temperatures are taken they are not documented. PIC stated temperatures were not taken this morning, prior to inspection. PIC voluntarily discarded all items from salad make unit and fry unit. PIC removed sushi fish from display cooler to quickly cool in freezer; all items were still within cooling window. PIC contacted repair technician to repair sushi display and make unit. All items will be kept out of units until repaired. Items can be stored in adjacent make unit at fryer; PIC stated facility has additional sushi cooler in storage and will utilize extra unit until repaired. 3-day VR required. (1.5) 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 EHS observed diced tomatoes actively cooling in salad make unit and cut chicken cooling in WIC. Both of these items were observed in deep containers tightly wrapped with plastic wrap. EHS observed no change in temperature after 30 minutes of cooling. EHS provided education to PIC. CDI - PIC removed plastic wrap from chicken and tomatoes and placed items into smaller containers, uncovered, to allow for quick cooling. (0) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of food items in dry storage on the floor. CDI - PIC elevated items 6 inches off ground. (0)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stored clean next to dish machine stacked on top of each other with water present on interior surface. EHS advised to stagger dishes prior to storage to allow for adequate drying. (0)

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed Max/min thermometer onsite with dead batteries. PIC stated new batteries will be ordered. 10-DAY VR required. (0.5)

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. EHS observed ceiling tiles in kitchen with food residue from splash damage. EHS observed flooring in dry storage area soiled with food residue and debris. EHS observed behind kitchen line on floor soiled with food debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed facility with no CFPM during inspection. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by sushi make units obstructed by cutting board, dust pans, brooms, and trash cans. EHS advised to keep area around hand sink free and clear to avoid obstructions. CDI - PIC removed items blocking access to hand sink. (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on interior of ice machine. Increase cleaning frequency to avoid accumulation. (1.5) REPEAT.

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) EHS observed spicy crab mix held beyond seven days in sushi make unit. EHS observed container of imitation crab beyond seven days in sushi make unit. EHS observed numerous items missing proper dates in reach in of secondary sushi make unit. PIC stated these items had been made today and should have date marks on each container. CDI - PIC voluntarily discarded spicy crab mix. PIC discussed the date on imitation crab with food employee who stated it was prepared today but sticker had not been removed. PIC instructed food employee to correct issue. PIC discussed the remaining items in reach in of make unit with food employee who confirmed with prep list which items were made today. All items missing dates were given accurate date marks, EHS advised on next inspection items may be required to be discarded due to missing proper dates marks. (1.5) 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 .

3-501.13 (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. EHS observed multiple packages of raw tuna being thawed under refrigeration in side vacuum sealed packaging. Packaging stated to remove fish from packaging prior to thawing. CDI - PIC instructed food employee to remove fish from ROP. REPEAT. (0.5)

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. EHS observed single service items stored in trailer outside. EHS observed containers of single service items stored inside on the floor of trailer. EHS observed trailer in good condition and well protected from the elements. EHS advised to elevate single service items off the ground. (0)

4-501.11 Maintain equipment in good repair. EHS observed broken gaskets on door of sushi reach in unit and grill low boy. EHS observed bottom left door of grill low boy in disrepair. EHS observed unit still holding temperature but advised to repair doors to unit prior to issues arising. (0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed bags of trash on dumpster pad along with large amount of cardboard. PIC stated trash has not been able to be picked up due to weather. (0)

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. EHS observed floor in dry storage soiled with food residue. EHS observed wall and AC vent above sushi make unit soiled with dust residue. EHS advised to increase accumulation to prevent accumulation. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken tiles by drain in dish machine area. PIC stated they will place a work order for repair. REPEAT. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. PIC stated that front of house manager and executive chef are currently working on obtaining new certifications. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF During discussion of employee health procedures PIC pointed to employee health poster. PIC stated that they utilize the poster when discussing employee health with staff. PIC stated no acknowledgement is signed and kept on file for proof of training. CDI - EHS provided employee health policy at the end of inspection and discussed proper training for staff. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed front hand sink by sushi make table with no soap. PIC stated this hand sink is not used. EHS advised to keep sink stocked with appropriate hand drying devices and soap for hand washing. Facility has two hand sinks located in the back of kitchen; front hand sink is the only sink located by expo and sushi make units. CDI - PIC placed soap by hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed missing paper towels by front hand sink next to sushi make. EHS advised to keep sink stocked at all times to allow employees the ability to wash hands when needed. CDI - PIC placed paper towels by hand sinks. 6-301.14 Post a handwash sign at each handsink. EHS observed missing hand sinks at two sinks in kitchen area. CDI - EHS provided PIC with hand washing signs to be posted. (1)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black residue along the top interior portion of unit. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed salad mix, cooked eel salad, cut tomatoes, cut cabbage, chicken/steak skewers above 41F. Salad mix and sliced tomatoes were observed in flip top unit with an ambient temperature of 45F. EHS observed all TCS items (salad mix, cut tomatoes, cooked eel salad) in unit above 41F (see temp chart). EHS confirmed ambient temperature with internal thermometer. EHS observed top to make unit stuck open due to a utensil blocking the door. EHS observed chicken/skewers and cut cabbage above 41F in make unit. PIC stated skewers were prepared this morning and cut cabbage was left in unit over night. EHS observed cut cabbage over filled. PIC voluntarily discarded all TCS items in salad flip top and cut cabbage in make unit. EHS will conduct 3-dar VR to observe compliance with cold holding. EHS observed unit holding at 41F by end of type up. PIC stated they will leave unit empty for the evening and observe if unit can hold at 41F. EHS will conduct VR to follow back. REPEAT. (3) 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. EHS observed items held on time throughout kitchen. PIC was unable to procure documentation for procedures during inspection. CDI - EHS provided TPHC forms and reviewed the procedure with PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items by back sushi make unit in ice bin held on time. EHS observed time stickers had expired and asked chef why items had not been discarded. Chef responded that they were too busy during lunch rush to discard. EHS advised PIC that food held on time shall be discarded within four hours and no later. CDI - Food was discarded and new items were placed on TPHC in place. (1.5)

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf EHS observed all menus with correct asterisks and reminder but missing disclosure. 10 day VR required. (0.5)

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 EHS observed raw beef cooling from ambient prep in WIC. EHS observed beef in deep bowl tightly wrapped with plastic wrap. After an hour beef only cooled one degree. CDI - PIC removed beef from bowl to be thinned into smaller portions and cooled uncovered. REPEAT. (1) 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. EHS observed raw tuna thawing in ROP in WIC still in intact packaging. Packaging on tuna states for fish to be removed before thawing. CDI - PIC removed tuna from packaging to continue thawing. (0)

4-502.11(B) Provide accurately calibrated thermometers. Pf. EHS observed high temperature disk in disrepair. Thermometer would turn on initially but turn off during wash cycle. EHS advised to replace thermometer or batteries. Ten day VR required. (0.5) For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with spray nozzle attached under pressure at can wash. EHS observed no back wash preventer designed for utilizing an attached hose under pressure. EHS advised to obtain proper back flow prevention device prior to using hose in facility. CDI - PIC removed hose from faucet. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed light in can wash room and dry storage area in disrepair. Repair. (0)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler retrieve sushi roll wrapping from a soiled, bottom rack, and resume prepping RTE foods. CDI- Employee washes hands. (-2)

REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one front hand sink blocked by a plastic tub of dishes. (-1) CDI- PIC clears path to hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish, clams, and raw shell eggs stored above unwashed produce in WIC. CDI- PIC rearranges items. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many knives on magnetic strip, inside of ice machine (food contact portions) and dishes stored as clean on rack with residue, stickiness, and date mark sticker residue. Too many dishes observed for a proper CDI during inspection. A return visit will be made within 10 days to reassess. See comment. (-3) 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 shrimp sauce in ice bath at front prep top and bottled mayo inside lowboy above 41F, as well as open mayo bottle on dry storage rack at room temperature. (-3) CDI- PIC voluntarily disposes of mayo at room temp and places remaining sauces on TPHC along with others already on TPHC. 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 is not been labeled, or if the label is incorrect. -P Observed expired fish eggs in front display case dated for 05/13/2025. (-0) CDI- PIC voluntarily disposed of fish eggs. 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 .

REPEAT. 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 shredded lettuce cooling at 59F inside fliptop. CDI- PIC moves lettuce to WIC for rapid cooling. (-0.5) 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep scoring, no longer smooth and cleanable. (-0) CDI- PIC removes boards form service.

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 substantial black residue build up on non-food contact portion of ice machine. Urgent cleansing is needed. (-0.5)

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 food spill on ground in beer cooler. Clean at earliest opportunity. (-0)

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 beverage beside sani-bucket on bottom rack of prep top. CDI- PIC moves cup away from sani-bucket. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both front hand sinks adjacent to the sushi display cases blocked by prep counters and trash cans. PIC states sushi makers use handsinks in the back of kitchen. CDI- EHS advises staff to clear blockages and utilize hand sinks nearest to their station. PIC moves trash cans and states they will proactively oversee this change with staff. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stores as clean with food debris. CDI- PIC moves dishes to warewashing for re-cleaning and sanitizing. EHS advises staff to inspect dishes and ensure cleanliness before storing as clean. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy mayo in squeeze bottle between 43F-53F across multiple locations (back prep counters in ice bath, cook line center flip top). CDI- PIC voluntarily disposes of sauces. EHS advises on proper use of ice bath and recommends TPHC for sauces that cannot be kept at 41F and below in ice baths or fliptops. (-3)

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 61F steamed broccoli cooling inside fliptop. CDI- EHS advises on proper cooling methods. PIC relocates broccoli to WIC. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef and raw chicken thawing in undrained water inside fliptop. CDI- EHS advises on proper thawing methods and PIC removes items from stagnant water. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes with sticker residue, stickiness, and visible food debris at clean dish rack. CDI- PIC moves dishes to ware washing for re-cleaning. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of over stacked shrimp in fliptop at 43F-45F, shrimp sauce in counter top ice bath 46F, and spicy mayo at 53F inside lowboy. CDI- PIC relocates items to WIC for rapid cooling. EHS advises the PIC not to fill containers/bottles above fill line and to see sauces are cooled in the WIC before moved to lowboys or ice baths for cold holding. (-1.5)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiples containers of food in cold holding with contradictory date marks; items seen with date marks for their current items, as well as last items prepped. EHS advises the PIC to inform staff of requirement to wash food contact surfaces containers when empty, and not immediately re-use with newly prepped items. -3 day VR required- (-1.5) 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 for items on TPHC. EHS provided form for PIC, 10 day VR required. TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 items on TPHC without end time, or without anytime window label. CDI- PIC labels items, states they will use start and end times going forward. (-0)

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 sealed fish filets thawing inside WIC with manufacturer labels stating item is to be opened upon removal from frozen storage. CDI- PIC slits packaging, will discuss requirements with food handlers. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed sliced iceberg lettuce in undrained water inside fliptop 1 and WIC. EHS advises the PIC that food shall not be in contact with undrained water or ice. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils at cook line stored in water which was 85F. CDI- PIC removed in-use utensils, remakes water and turns up heat to store utensils at 135F. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring, no longer able to be sanitized. CDI- PIC disposes of cutting boards. (-0)

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no device for measuring food contact surface temperatures achieved at hot water dish machine. -10 day VR required- (-0.05)

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 accumulation of food debris to bottom of wall-mounted shelving units beside back knife strips. Increased cleaning frequency is recommended. (-0)