HAMACHI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed packaged raw tuna being stored atop RTE foods in sushi unit during inspection. CDI - PIC corrected storage order. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink unable to provide quat at proper concentrations. Three comp was not actively in use during inspection. Facility to manually dose sanitizer until repair. Maintenance contacted during inspection. REHS to make follow up visit to ensure unit is repaired. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to store cleaner bottles and dish rag during inspection. CDI - PIC removed. Repeat. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 100ppm quat during inspection. Maintenance contacted. Facility to manually dose and test sanitizer until repair. 72 hour VR required. 1.5 pts. 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

3-501.13 (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 in RIC being thawed while still sealed in ROP bag, despite packaging stating it must be opened during the thawing process. CDI - PIC opened bags. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no accessible trash can near prep handsink during inspection. CDI - PIC supplied. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse cloths, knives and fill up pots using the handsinks. CDI: Items were removed, education was provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over miso broth and ramen broth in reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 sushi rice being held on TPHC without a time label. CDI: Item was labeled.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed tuna avocado roll, salmon avocado roll, spicy salmon roll, spicy tuna roll, and rocking tuna roll without asterisks. Observed all ramen served with a soft boiled egg without asterisks. CDI: PIC added asterisks to menus beside all items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser at front hand sink. CDI: PIC placed paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna, salmon, krab sticks and yellowtail in prep top above 41F. Items were double panned, on plastic drain plates, or overstacked. Ambient air of unit was 36F. Observed sushi rolls, squid salad and seaweed salad in grab n go case above 41F. Ambient air of unit was 45F, unit seemed to be in defrost mode. ALL items were in the units less than 4 hours according to PIC, items were moved to reach in freezer to cool. VERIFICATION REQUIRED. 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 sushi rice being held on TPHC without written procedures. CDI: PIC filled out procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.

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 rice paddle being stored in container of water at 72F.