CO

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 EHS observed PIC prepare food and cracked raw shell eggs then without changing gloves proceeded to grab cilantro and place it on the items as garnish. CDI- PIC voluntarily discarded the cilantro. EHS provided education on proper handwashing policies. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food in handsink on cook line being used to dump and rinse a metal. CDI - EHS re-educated food handler on limitations of handsink usage. **REPEAT** -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed several items in walk in cooler and lowboy freezer on the line that were no longer cooling and were not protected. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a large amount of dishes stored as clean with visible food debris present. EHS observed a majority of containers storing utensils with food debris in the containers. EHS observed several dishes stored as clean with stickler residue present and dishes were stacked so the sticker residue was touching the food contact surface. -3- 10-day VR **REPEAT** *SEE COMMENTS SECTION* 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). EHS observed a container of bean sprouts and mini greens without a date mark. EHS observed the following items being held beyond 7-days, prep dates are reflected: - shrimp (8/12- no pull thaw date per PIC) - ramen pork (9/5) - cooked chicken (9/7) -pork belly (9/7) - kimchi (9/7) - cooked chicken (9/4) - cooked beef dumplings (9/7) CDI- EHS allowed PIC to date mark micro greens as staff onsite were able to verify the product was open the day prior. All other items were voluntarily discarded. -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(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 EHS observed facility marking items held on TPHC for more than 4 hours. EHS observed rice label with 11AM-5PM and noodles with a label of 11AM-4PM. CDI- Since start time was present on the labels EHS allowed PIC to correct discard time. EHS provided education and reminded staff that items held on TPHC can only be held for a maximum of 4 hours. -0-

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. EHS noted several items on the line in secondary containers without labels present. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a large number of gnats and 1 roach present in the kitchen. PIC stated that ecolab treats facility once a month. EHS recommends increasing the frequency of visits. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC prepare food without the use of a hair restraint. -0-

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 that single service items are being stored in a shed with the door being propped open. EHS advised that shed door is to remind closed to protect the items inside from contamination and pests. -0-

4-501.11 Maintain equipment in good repair. Observed shelving used to store clean dishes rusted. EHS observed several cold holding units with torn gaskets. EHS observed door to lowboy reach in cooler damaged on the interior. **REPEAT** -0.5-

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. EHS observed heavybuild-up of debris and residue present on racks storing clean dishes. EHS observed heavy build-up inside reach in freezer on cook line. EHS observed gaskets in multiple units in need of cleaning. EHS observed build up on the walls of the walk in cooler and on the floor of the walk in freezer. -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. Observed damaged flooring throughout facility. Floor on the cook line is extremely pitted. EHS observed missing ceiling tiles in kitchen above WIC.. Repair. **REPEAT** -1- 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 a large amount of food and grease debris present under and behind equipment on the cook line. EHS observed flooring in walk in freezer is not smooth and easily cleanable and is accumulating a large amount of debris between grooves where floor has been screwed back down. EHS observed standing water and debris present in the pits of the floor. EHS observed heavy build up of food and debris under shelving, around equipment, under the 3-compartment sink, the dish washer, and prep sink. EHS observed standing water under equipment in dish pit area.These areas are likely offering harborage to pests present in the facility. Facility must clean more frequently.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler wash hands and turn off faucet with bare hands. CDI - PIC re-educated food handler on hand washing practices and food handler re-washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in handsink of prep area with food debris in basin. Observed food in handsink on cook line being used to dump water from prepped tuna. CDI - EHS re-educated food handler on limitations of handsink usage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce directly above RTE foods in WIC. CDI - PIC restored proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes and pans with visible food debris stacked as clean. CDI - Moved affected pans to be re-w/r/s. **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed many TCS items in prep unit holding above 41F. After 30 minutes the ambient cooler temperature was 43F on the top portion of the unit. EHS thermometer and there was no temperature change on the TCS items. See temperature chart. PIC placed TCS items on emergency TPHC until the prep unit is fixed by technician. PIC voluntarily discarded TCS items. 3 DAY VR. -3-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed krab sticks being thawed under running water at 83F. CDI - PIC added ice to water to maintain a 70F water temperature to thaw.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached. CDI - Food handler removed stickers and re-washed avocados.

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Observed prep unit on the service line not being used to hold food due to it being in disrepair. PIC stated that a new unit has been ordered. See comments. **REPEAT** -0.5- **EHS de-escalated points due to overall improvement**

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. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Repair. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few squeeze bottles, plastic container with lids and three plastic containers visibly soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed/rinsed/sanitizer. **REPEAT** **Points deescalted due to overall improvement** -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: 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 Observed rib broth hot holding on stove at 125F. CDI- PIC reheated the brother to over 165F. -0- 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 rice cakes (45F), cooked chicken x2 (46F and 48F), cooked shrimp x2 (66F and 69F), and raw shell eggs x4 (45F) holding above 41F. CDI- PIC voluntarily discarded items that were holding above 41F. **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 .

3-501.18 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 cooked rice x3 and cooked tofu with date marks of 2/17. After discussed with the PIC it was determined that these items were prepared on 2/15 but were portioned today (2/17). EHS advised PIC that employees need to date marks items with the date they were cooked/opened (depending on the product). CDI- EHS allowed PIC to correct dates on these items as they were able to verify prep dates. EHS observed an overall improvement on the date marking system. **Points not escalated due to overall facility improvement** -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 .

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Observed broken door on prep unit lowboy near service window and damaged door on lowboy freezer on line. **REPEAT** -1-

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 food debris build up in bottom of reach in freezers Observed dust and debris built up on clean dish storage racks and on dry storage racks. **REPEAT** -1-

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. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Observed hole in tile of ceiling with pan lid covering hole. Repair. **REPEAT** -1- 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 dust build up on vent above clean dish storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored above rte foods inside lowboy cooler. CDI: Storage order was rearranged. **REPEAT** -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. Observed multiple plastic containers, squeeze bottles, and utensils soiled with food debris while being stored as clean. Observed multiple dishes with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI: Items were placed to be rewashed. **REPEAT** -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 back prep unit holding ambient temperatures at 48F. Items inside the unit were found to be above 41F (chipotle peppers, crab Rangoon mix(x2)). See temperature chart. PIC stated that they do not regular check the temperature of this unit. Chipotle peppers were voluntarily discarded. Crab Rangoon mix was placed into WIC as PIC stated it was removed from the walk in and placed in the prep unit approximately 30 minutes before. **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 .

3-501.18 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 bean sprouts, BK sauce (fresh garlic), Au ju, cut cabbage and cooked chicken without dates marks present. Observed cut cabbage with a prep date of 1/28, shredded chicken with a prep date of 1/23, and cooked chipotle peppers with a prep date of 12/5. CDI: Items beyond the 7 days were voluntarily discarded. EHS allowed PIC to date items as they could be traced got larger portions in the walk in cooler. **REPEAT** -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 .

3-501.15 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 crab Rangoon mix (x2) with a cooling rate of 0F/min over 110minutes. EHS observed that items were in large portions in sealed zip lock bags. CDI- EHS provided education and PIC had employee flatten bags and place in walk in freezer. **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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of small flying insects throughout the kitchen area. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff preparing/handling food without the use of a beard guard. -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. Observed plastic container being stored down inside container in lowboy freezer on the cookline. CDI- PIC removed the container. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and stacked wet. -0-

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 boxes of single service items stored on the floor of outdoor storage shed. -0-

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Replace. **REPEAT** -0.5-

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 food debris build up in bottom of reach in freezers. **REPEAT** -1-

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. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Repair. **REPEAT** -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above crab sticks inside walk 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic butter, house made Au jus, wing sauce, and sweet lime sauce sitting out at room temperature above 41F. CDI: Items were voluntarily discarded. Points remain the same due to improvement from last inspection. 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 2 containers of kimchi with a prep date of 10/21. CDI: Items were 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed sushi rice being placed on TPHC with a temperature of 115F. CDI: Item was voluntarily discarded. 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 rice and rice noodles on chefs cart being held on TPHC without a time label. CDI: Time labels were placed on items.

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 pork cooling at a rate of 0F/min inside lowboy in container covered in Saran Wrap. CDI: Pork was placed in walk in cooler with Saran Wrap removed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the kitchen area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container being stored down inside container of cooked rice. Remove. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container with no handle down inside dry rice in bulk container. Observed scoop with handle down touching tempura flour. Remove

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Replace. Points reduced due to improvement from last inspection.

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 food debris build up in bottom of reach in freezers.

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. Observed damaged flooring near cook line. Repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of unwashed strawberries stored above multiple bottles of RTE sauces, inside lowboy cooler 4. CDI: PIC had food employee remove the container of unwashed strawberries. *Note: Storage order was correct in all other refrigeration units. 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 multiple TCS food items cold holding above 41F inside the WIF (see temp chart). EHS observed ambient air temp to be at 53F. PIC stated that they noticed WIC was temping above 41F since this past Friday, and currently has a work order in with their repairman to receive a part to fix their compressor. Facility does not keep temp logs of their refrigeration units, so the length of time these TCS food items have been cold holding above 41F is unsure. CDI: PIC and food employee voluntarily discarded all TCS food items inside the WIC that were temping above 41F (fried tofu, cooked vermicelli noodles, cooked mushrooms, pulled chicken, cooked shrimp, beef fat, cooked short ribs, cooked beef and kimchi dumplings, raw soft shell crab, raw pork belly, raw beef loin, raw shell eggs, cooked bamboo shoots, cooked crispy rice, cooked pork and ginger dumplings, tofu, commercially made bao-buns, kimchi, raw marinated chicken, cut cabbage, heavy whipping cream). **Facility voluntarily closed, and PIC called owner of the facility to call another repairman to check out the WIC again. Repairmen arrived on-site while EHS was still typing up the inspection report. EHS gave option of filling out a Product Disposition Form, but PIC and Owner decided not to fill one. Observed a couple TCS food items stored in the different make tables and lowboy coolers temping above 41F (see temp chart); these items were taken from the WIC this morning to fill the make table units for lunch service. CDI: PIC and food employee voluntarily discarded all TCS food items temping above 41F. VERIFICATION REQUIRED within 3 days to ensure facility had WIC repaired and facility is in compliance. 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 6 large plastic containers of cooking oil stored directly on the floor. PIC stated she will get another crate to hold these off of the floor.

4-501.11 Maintain equipment in good repair. Observed all 3 handsinks in the kitchen needing to be re-caulked. Observed the lid of the make table door of deli fliptop 2 damaged. Observed rusted shelves in the dry food storage rack and inside the WIC. Re-caulk handsinks, repair lid of deli fliptop 2, and seal/replace rusted shelves so that they are smooth and easily cleanable.

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 soiled gaskets in lowboy cooler 4. Observed soiled gaskets in cooler drawers. Observed dust buildup on the shelves of the clean dish rack. Increase cleaning frequency. REPEAT VIOLATION.

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 dust buildup on the fan vents inside the WIC. Observed black buildup on the exterior wall by the vent on the side of the WIC. Increase cleaning frequency to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that the store manager who has their ServSafe was out running errands. A CFPM must be available during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash their hands at the handsink near the make line, then turn off the faucets without using a protective barrier. CDI: EHS educated food employee and food employee re-washed their hands properly, turning faucets off with a paper towel to avoid contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a green cleaning pad stored directly inside the handsink near the 3-compartment sink. CDI: Cleaning pad was removed from the handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle of degreaser stored hanging on the partition of the handsink. CDI: PIC removed the spray bottle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener soiled with food debris. CDI: PIC removed the can opener from the prep table to be properly 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked edamame that was not date-marked and stored in the deli fliptop 2. Sushi chef stated that he prepared it today and will probably not use all of it by the end of the day. CDI: Sushi chef created a date label for the edamame with today's date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 a container of kani crab that was not date-marked and stored in the sushi fliptop. Observed a container of cooked ebi shrimp that was not date-marked and stored in the sushi fliptop. Sushi chef stated that both of these items were prepared yesterday. CDI: Sushi chef created date labels for both TCS food items. Observed a container of commercially made seaweed salad that was date-marked 2/06 and stored in the deli fliptop 2. Sous chef stated that the seaweed salad was opened and prepped 3 days ago (2/11) but the new food employee will sometimes not remove the old sticker from the pans when washing dishes. CDI: Sous chef created a new date label with the correct prep date. Observed a container of portioned, cooked chicken, that was date-marked 2/07 and stored in the lowboy cooler 2. Sous chef stated that they cooked the chicken on 2/07, and was thawed 2 days prior (2/12). Sous chef stated that they batch cook the chicken and cool it down before freezing them in small portions in the WIF. Sous chef showed EHS the other containers of the portioned, cooked chicken, stored in the WIF, that was date-marked with the same date. CDI: Sous chef date-marked the container of the chicken with the thaw date as well. Observed a container of re-hydrated wakame that was dated 2/05 and stored in the lowboy cooler 2. Sous chef and Sushi chef both stated that they re-hydrated the wakame on 2/05. EHS found that they re-hydrate the wakame in a big batch, drain the water, then freeze them in smaller portions, to thaw for use. When EHS asked both chefs on when the wakame was thawed, they were unsure. CDI: Wakame was voluntarily discarded by Sous chef. Observed a container of cut cabbage that was date-marked 2/07, stored in the deli fliptop 3. Sous chef stated that he cut the cabbage 2 days prior (2/12) and said he had the larger bin of cut cabbage from where he portioned out the container to place into the fliptop. EHS observed that the larger bin of cut cabbage was not date-marked at all. CDI: Sous chef created date label for the larger bin or cut cabbage and voluntarily discarded the container date-marked 2/07. Observed a large hotel pan of fried chicken wings, metal pan of cooked beef and kimchi dumplings, and a plastic container of cooked and pulled chicken, all stored in the cooler drawers without a date-mark. Sous chef stated that all of these food items were prepared yesterday and 2 days prior (2/12). CDI: Sous chef created date labels for all food items. Observed a lexan container of shoyu eggs date-marked 2/01, stored in the WIC. CDI: Sous chef voluntarily discarded shoyu eggs since the time/temperature window had surpassed. REPEAT VIOLATION. **NOTE: EHS will make a verification request within 3 days accompanied by the facility's assigned EHS to ensure the facility is in compliance with date-marking. EHS observed that the facility has been out of compliance with date-marking for the previous three inspection reports, and will implement a Risk Control Plan to monitor the facility's date-marking. EHS will email a template of the Risk Control Plan to the email address on file, and PIC is required to fill it out to the best of their ability before EHS returns.

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 a large plastic container full of raw sashimi-grade tuna in reduced oxygen packaging that was completely thawed without a slit, stored in the WIC. CDI: PIC created slits for all thawed package of raw tuna.

3-302.15 Wash fruits and vegetables prior to use. Observed the stickers still intact on the skin of the avocados stored in the sushi fliptop and in a bin for backup in the lowboy cooler. CDI: Sushi chef removed avocados to wash at the prep sink before using.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic pans used as scoops in the non-TCS foods (jasmine rice, sushi rice, 5 gallon soy sauce bucket) fully submerged in the non-TCS food products. CDI: Pans were removed and taken to the dish room to be washed, rinsed, and sanitized. 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 a plastic container of water storing two in-use rice scoop paddles, next to the HH rice cooker at the make line, temping below 135 degrees F (see temperature chart). CDI: Sushi chef removed the container and took it to the dish room to be properly washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet-stacked plastic pans, metal pans, sheet trays, and a couple bain maries that were stored in the clean dish rack. Separate equipment and utensils to allow proper air-drying, before stacking together. REPEAT VIOLATION.

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 a stack of single-serve rectangle salad containers stored on top of a deli fliptop, which is placed underneath the hood. Keep single-serve items inverted when out of it's protective packaging to prevent contamination.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no QUAT test strips at the facility to test the QUAT sanitizer concentration used at the 3-compartment sink or their sanitizer buckets with wiping cloths. EHS used personal QUAT test strips to get a reading of the concentration of the QUAT sanitizer at the 3-compartment sink and also in the sanitizer buckets, and got a reading of 200ppm for both. Facility uses chlorine dish machine, which the PIC tested with their chlorine sanitizer test strips, reading between 100ppm and 200ppm. VERIFICATION REQUIRED within 10 days to ensure that the facility obtains QUAT test strips to be in compliance.

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 gaskets in the cooler drawers soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the hot water faucet in the handsink near the sushi fliptop. Repair water leak.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bottle of gatorade (employee's drink) stored directly on top of an uncovered container of housemade spring rolls in the lowboy freezer at the make line. CDI: PIC removed the employee drink and voluntarily discarded the spring rolls. REPEAT VIOLATION.

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 chicken stored directly above pork. CDI. PIC changed the storage. 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 is not been labeled, or if the label is incorrect. -P. Observed items in one of the RI coolers with expired dates. CDI. PIC voluntarily discarded. Repeat 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored directly by dry food items. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin prob thermometer in the facility for food temperatures. CDI. PIC ordered a new one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 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 build up on shelves in the WI cooler, and by dish cleaning areas.

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 floor in poor repair throughout kitchen. Repair to be smooth, non-absorbent, and easily cleanable. REPEAT 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 cleaning needed on vents through out the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks around food area.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through conversation with PIC it was observed that utensils are cleaned and sanitized every 6 hours (every shift change). CDI- EHS educated PIC on changing utensils to be cleaned and sanitized every 4 hours and utensils in use were replaced with cleaned and sanitized utensils. 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 unsalted butter sitting on cook line above 41F, see temperature chart. CDI- Unsalted butter was voluntarily discarded and PIC updated TPHC written procedures to include the unsalted butter for future purposes. 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 .

3-501.18 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 inari and shrimp without the proper date labeling for prep, freeze, thaw, and discard. Items were only marked with the day of prep. Observed kimchi being held for 8 days and recipe in recipe book also states to “discard on the 8th day from day of preparation”. Observed lettuce from 4/10. CDI- PIC voluntarily discarded all items with incorrect or expired dates. EHS educated PIC on how to properly label items that are prepped and frozen the same day. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shoyu soft boiled eggs with no date labels. CDI- same batch of shoyu eggs stored in walk in cooler with proper date labeling, that date was put on the secondary container. REPEAT 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)(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 Observed rice noodles on 4 hours TPHC labeled 11AM-3PM. Noodles were not discarded at 3:40PM. CDI- PIC voluntarily discarded noodles. 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 cubed tuna and fish roe with absorbency pads on bottom of plastic container blocking the cold air. Observed container of chicken, cabbage, seaweed and rice noodles in tightly covered plastic containers. Observed chicken and rice noodles unable to cool properly on speed rack due to hot chicken wings being stored beneath. CDI- Absorbency pads removed from containers on flip top, lids removed from plastic containers, and hot chicken wings put above rice noodles and chicken. Rice noodles and chicken put into freezer to facilitate fast cooling. REPEAT 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 unlabeled containers of dry goods and unlabeled secondary container of sugar. CDI- PIC labeled items. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with smart watch on wrist. CDI- PIC had employee remove watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC separated containers.

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 floor in poor repair throughout kitchen. Repair to be smooth, non-absorbent, and easily cleanable. REPEAT

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 4 employee beverages stored over prep tables and on shelf over sauces packaged for customer Togo orders. Observed employee eating on prep table, beside active food prep. CDI-All employee beverages and food were relocated to designated area to prevent contamination.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands. Employee’s hands were recontaminated when they turned off soiled faucet with bare hands. CDI-EHS educated staff on proper hand washing technique and employee properly washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee make sushi roll containing raw fish, then move to pick up RTE green onion. This container of green onion is also used to garnish RTE, cooked foods that are not served with a consumer advisory, like a vegetable roll. CDI-EHS educated staff on cross contamination and green onions were voluntarily discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink in prep area. CDI-PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at server station hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw fish, then move to touching RTE foods that are served as RTE, without a consumer advisory. CDI-EHS educated staff, employee removed gloves and washed hands.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 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 . Observed employee prepare raw sushi roll on cutting board, using sushi rolling device. Employee did not W/R/S either piece of equipment, and began to prepare a RTE vegetable roll with same equipment. CDI-EHS educated staff, contaminated roll was voluntarily discarded by PIC, and equipment was changed to prevent cross contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled slicer stored as clean. CDI-Machine was broken down to be more thoroughly W/R/S.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked corn, rice, garlic in oil sauces, eel, and pork without date marks. Employees were unsure when eel was prepared and this was voluntarily discarded. PIC could confirm when all other RTE TCS foods were prepared and PIC added correct date marks to all other RTE TCS foods. 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 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 . Observed cream cheese from 12/29 and 12/31, roasted pork from 12/24, and inari from 12/18. CDI-PIC voluntarily discarded all RTE TCS foods held for more than 7 days from preparation.

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 Observed rice and noodles held on TPHC not discarded after 4 hour window, 11am-3pm, at 3:15pm. EHS also had to prompt staff to discard another type of rice held on TPHC to be discarded at 4pm. CDI-Employee voluntarily discarded TCS foods held on TPHC for more than approved 4 hours.

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 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 . Observed a large container of garlic in oil sauce that was placed tightly covered in reachin prep unit. Observed crispy rice cooling, tightly wrapped. CDI-Employee placed garlic in oil mixture in an ice bath to quickly cool and rice was unwrapped to increase cold air flow in WIC.

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 a large amount of fish placed in WIC to thaw, without removing from ROP. CDI-Employee broke ROP seals and placed fish in WIC to thaw under refrigeration.

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 unlabeled squeeze bottle near cooking equipment and three unlabeled shakers on shelf over prep unit. Add labels to all.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with produce stickers still attached. Ensure stickers and adhesive are removed during thorough washing process.

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 floor in poor repair throughout kitchen. Establishment needs a smooth and easily cleanable floor. 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 splash on walls behind dry storage shelving and black buildup on walls surrounding dish machine. Increase cleaning frequency and thoroughness.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and then began preparing food without washing hands. Waitress observed handling soiled utensils and then went to get to-go box for food without washing hands in between. Employees must wash hands after contaminating their hands and before handling food or single-use/single-service articles. CDI - Employees educated and they both washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at server's station. CDI - PIC refilled dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above imitation crab and sauces in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved to bottom of cooler. 0 pts. 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 Seaweed salad (47F), raw tuna (46F), lettuce (45F), and sushi roll (45F) were above 41F in sandwich cooler. Raw yellow tail and raw tuna in sushi cooler were 48F and 45F. Lettuce (52F) and boiled eggs (50F) were above 41F in other sandwich cooler. TCS foods in cold holding must be held at 41F or less. CDI - Items moved to walk-in cooler as they had been in unit for less than 2 hours. Kept at half credit due to improvement from last inspection. REPEAT 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 .

3-501.19(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 Rice and noodles held on TPHC were missing time labels at beginning of inspection. TCS foods held using TPHC must be marked with start of TPHC, and used or discarded within 4 hours. CDI - PIC placed labels on rice and noodles. REPEAT

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. Rice scoop stored in room temperature water. In-use utensils may only be stored in water if the water is at least 135F. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on coolers along line and replace rusted shelves in walk-in cooler. REPEAT. 0 pts.

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. Floor is in poor repair throughout kitchen. Establishment needs a smooth and easily cleanable floor. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked food containers with leftover sticker residue. CDI-Spoke with PIC about cleaning procedures. Items were sent to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler temperatures above 41F (about 43F) PIC has already made contact with maintenance prior to inspection. HVAC system is overheating over unit, affecting holding temperatures. EHS will visit tomorrow during/after maintenance to assess walk-in cooler temperatures. Freezer door left open to cool foods and ensure cold holding temperatures are met until unit repair. Unit temperature in need of adjusted ent due to fluctuations during busy prep hours. Observed precooked chicken in prep unit above 41F due to overfilling pan. CDI-PIC removed overstock. Observed temperatures in raw sushi prep unit above 41F (about 43F-44F) Observed lid propped open with cutting board that may be affecting holding temperatures. Some items in prep reach in were also above 41F. PIC checked unit temperature settings during inspection. CDI-Unit was pulled away from wall to ensure proper ventilation. EHS observed quick temperature drop in prep unit. TCS foods in unit are now 40F. VERIFICATION DUE WITHIN 3 DAYS (walk-in cooler) 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 .

3-501.19(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 noodles on 4 hour time hold without start to discard time. CDI-Noodles labeled. Facility has procedures in place for items on TPHC and all other items were adequately marked.

REPEAT 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 ROP tuna thawing under refrigeration in walk-in unit and sushi prep with packaging still in tact. CDI-Package seals broken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around wait staff station. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface.

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 chipped and rusted shelving in walk-in cooler.

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. Cleaning needed on shelving in dish area. Points not increased due to improvement and volume.

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. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. Facility is awaiting repair.