YUGENN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed trays of various raw sushi fish and raw lobster to be stored above trays of RTE rice and RTE pork belly on the speed rack in the WIC. REPEAT. CDI - Storage order rearranged. RTE items moved above raw products. 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) - Observed an insert container of shredded cabbage in the cookline lowboy to not have a date mark of any kind at the time of the inspection. PIC stated that the container was from this past Friday. - Observed an insert container of house made creme fraiche to be in the 3 door RIC to not have a date mark of any kind at the time of the inspection. PIC stated that the item was prepared on Saturday. CDI - Items date marked. - Observed an insert container of RTE lobster to be stored in the refrigerated drawers and was date marked for 10/1. PIC stated that the item was frozen and pulled from the freezer today to be used. 10/1 was the original prep date. CDI - Pulled from freezer date placed onto the container. - Observed 2 small plastic containers of corn to be date marked 9/8 in the WIC and the upright 3 door RIC in the back kitchen area. PIC stated that the corn was pre-cooked from a can and that they are left over from when the facility used to use canned corn. Facility now cooks their own corn. CDI - Voluntarily discarded. 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 .

3-603.11 (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 the consumer advisory on the menu to correctly have the reminder statement but was missing the disclosure statement. Facility must add “Items are served raw/undercooked” to the consumer advisory on the menus. 10 day VR to observe correction made to the menu.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to be testing at 0ppm of quaternary ammonia. Sanitizer dispenser was discovered to not be functioning properly at the time of the inspection. Repair called in at the time of the inspection. CDI - Wiping cloth bucket emptied and EHS educated PIC on how to properly use bleach to make a sanitizer solution. Repair was also completed prior to the EHS leaving the facility and dispenser was observed properly dispensing a 300ppm solution.

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 interior bases of the 2 door lowboy freezer at the cookline and the upright freezers in the back kitchen area to have accumulations of food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed various employee belongings including backpacks, purses, coats, and water bottles to be stored on the lower shelf at the cookline on top of/amongst packages of dry goods used in the facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw salmon and raw yellow tail to be stored directly above condiment bottles of RTE sauces in the 3 door lowboy refrigerator. REPEAT. CDI - PIC rearranged storage order. 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 pre portioned packages of rice to be over stacked in the cookline opentop refrigerator with the top layers being at temperatures of 45-48F. Bottom layers observed at 41F or below. REPEAT. CDI - Out of temperature bags voluntarily discarded. 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 no written procedures on site at the time of the inspection for the 4 hour TPHC procedure that the facility uses for the sushi rice as per the kitchen manager. Facility was not open so EHS was unable to observe the TPHC procedure in action but PIC stated they do use 4 hour time holds on sushi rice in bins after cooking. CDI - EHS filled out TPHC written procedures with the PIC at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 packages of raw frozen tuna thawing in its ROP packages on the countertop in the back kitchen area. Thawing instructions state “remove from package while thawing” and no cuts were observed in the packaging. CDI - PIC placed packages under running water (<70F) and removed from ROP after thawing was completed.

4-501.11 Maintain equipment in good repair. - Observed the WIC to be maintaining a temperature of 53F during the entirety of the inspection. EHS attempted inspection the previous night but discovered the facility closed for the night due to them discovering the WIC was down on the day the business is closed (Mondays). All items were discarded prior to the EHS arriving (see 6/23 visit sheet). Repair company was on site this morning at 8:30am and had repaired the electrical issue in the compressor that caused the breaker to trip. The unit had continued to drop for the first hour after the repair company left but stopped at 53F and will not go below that. WIC only has non-TCS vegetables in it and facility has contacted the repair company to come out again and take another look at it while the EHS was on site. EHS to follow up on the repair later this week. Facilities other refrigeration was observed functional and plans to operate for the day with the items they have and will not use the WIC for TCS products.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC state that they did not have a written plan for vomiting, fecal event For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee beverage stored on food prep table in backup kitchen CDI remove removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed one hand sink on the rear line to be blocked with food that had just been delivered. No points CDI Food moved off the floor. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no soap or hand towels at sushi prep area CDI restocked 6-301.14 Post a handwash sign at each handsink. observed a lack of hand wash signs at all hand sinks, especially the bathroom. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap at the handwashing sink at sushi station CDI restocked

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. 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 dish machine, not sanitizing, 0 ppm. Rep primed pump able to get reading however, dish machine may not be in proper calibration needs to be seen by a professional. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P multiple TCS foods called held in the top of the prep unit above 41° 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 .

3-501.17 (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 throughout facility, not date marked, especially high volume of sashimi. VR for 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed a couple of containers, one of oil, one of the dry granular substance not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed bag of rice stored on the floor in the back of the kitchen placed there by delivery van.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observe for employee washing and frying pan and three compartment sink water temperature 102. Food employee stated that frying pan would be hung dry and not placed in the dish machine.