KUNG FOO

REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut broccoli stored in the cardboard boxes they were shipped in. Observed unwashed vegetables stored above ready-to-eat items in the walk-in cooler. Observed raw sushi fish stored on top of sauces in the sushi cooler. Observed raw shrimp stored behind cooked shrimp in the prep cooler top. CDI - All raw seafood was moved to the correct order. Continued violations of this manor may result in a risk control plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one boiled egg at 117 degrees. CDI - Item was voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of Tylenol stored above single-service articles. CDI - Item was removed.

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 57 degree crab salad cooling in the small under-counter cooler at the sushi bar. Manager stated that it was prepared 2 hours before from ambient temperature. CDI - Crab was moved to the walk-in freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three small roaches underneath equipment and 3-compartment sink. EHS did not observe any contamination of food or food contact surfaces.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed two avocado’s at the sushi bar with stickers still attached.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves. Points reduced due to establishment repairing storage shelves in the dish room, replacing all torn gaskets and shelf in the sushi area.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed pitting in the kitchen floor that will be difficult to clean and will hold water. Ceiling tiles have been replaced with non-absorbent material. Observed a significant amount of ice build-up on the floor of the walk-in freezer. Manager stated that a leak had caused the ice to build-up but has been repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw fish filets stored over crab stick in the walk in freezer. Items were out of hermetic packaging and wrapped in cellophane. CDI: Items reorganized. Some improvement as there were far less issues with storage order. Continue to designate specific areas for raw and ready to eat products throughout all food storage areas. REPEAT VIOLATION Storage order posters provided during inspection today. Future violations related to storage order may result in a risk control plan and/or permit action. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw egg, handle various items and then handle clean single service togo box prior to placing fully cooked items for the customer in the box all with the same gloved hand. CDI: Togo box was voluntarily discarded and a new box provided before placing fully cooked items into the box using utensils only. Employee doffed gloves and washed hands. EHS and PIC discussed process to attempt to eliminate or reduce cross contamination including having one person handling the raw only items and another employee handle all clean/RTE items, and ensuring glove changes and handwashing occurs after each time raw products are handled before continuing or moving on to clean/RTE items.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooling in walk in freezer at a rate of .03F/min. PIC stated they had made the noodles earlier this morning and that this was the last step in the cooling process, that no other changes would be made. CDI: Product was split into shallow, uncovered containers and mixed, then cooled properly. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Chun Li roll with tobiko listed as an ingredient with no asterisk. CDI: Servers added asterisk to menu during inspection.

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 noodles cooling in deep, covered containers in the walk in freezer. Product was not mixed/stirred and was left there to continue cooling. CDI: Product was separated into smaller, uncovered containers and mixed to allow for proper cooling. 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 .

4-903.11 (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. Observed pans and bins stacked wet after washing. CDI: Items separated. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 employee food and personal items stored underneath of inverted bus tubs on the storage shelf. CDI: Food removed and bus tubs were washed, rinsed, and sanitized. Ensure employees do not store personal items and food in contact with clean utensils or on storage shelves for the facility.

4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Observed split gasket on reach in door of right side prep cooler. Observed split gasket on single door reach in freezer. Observed shelf at the sushi area with significant wear and no longer smooth and easily cleanable. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed dust and food residue on the sides and tops of equipment and shelves. Ensure more frequent cleaning. Some improvement from previous inspection. Ensure these areas are on a regular cleaning schedule to maintain clean. REPEAT VIOLATION

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 a rough concrete floor with pitting throughout the kitchen, particularly in the dish area. This area has some water standing in the pitted areas. Make floor smooth and easily cleanable. Observed several ceiling tiles in the kitchen that were recently replaced with absorbent tiles. EHS and PIC discussed the need for washable tiles. REPEAT VIOLATION

6-301.14 Post a handwash sign at each handsink. Observed a missing handwash sign for the sushi bar hand sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above cooked chicken in the walk-in cooler. Observed raw eggs stored above imitation crab in the walk-in cooler. Observed open packages of raw shrimp stored above ready-to-eat items in the reach-in freezer. Observed raw eggs stored above coconut milk in a reach-in cooler. Observed raw sushi fish stored above sauces in the sushi cooler. CDI - Items were moved to the correct order during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy debris and microbial growth inside of the drink machine ice chute.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 TCS foods in the front of the walk-in cooler. All cooked or processed items were 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 missing time sticker for TPHC sushi rice. CDI - Rice was voluntarily discarded

10-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed TCS foods above 41 degrees in the front of the 6x5’ walk-in cooler. EHS believes this is partially due to the door being opened repeatedly in the morning and it being over-filled. EHS recommends increasing deliveries from 2 days to 3-4 and installing door flaps. EHS will conduct follow up visits to ensure there is adequate space for cooling and cold holding.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer for the sauce cooler and a broken temperature gauge on the outside walk-in cooler and walk-in freezer.

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 two large bins of sugar or salt without labels.

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

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 single-service items stored less than 6 inches off of the floor in the outside storage unit.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Improvements made from previous inspection due to gaskets being replaced.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue on the sides and tops of equipment and shelves.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P 5-205.15 Maintain a plumbing system in good repair. Observed a spray hose hanging below the flood rim of the 3-compartment sink. CDI - Spray hose was lifted onto a hook. Observed water splashing onto the floor of the sushi bar hand sink.

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 a rough concrete floor with pitting throughout the kitchen that will be hard to clean.

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 employee rinse hands at sink behind sushi bar before attempting to work with RTE foods. CDI- EHS discussed with PIC, PIC had food employee rewash hands properly. 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 multiple food employees fail to use barrier after properly washing hands. CDI- PIC had employee rewash hands, use paper towel to turn off faucet. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after handling personal phone before attempting to work with RTE foods. CDI- PIC had employee properly wash hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsink behind sushi bar with no available hot water. All handsinks must be able to provide 100F water. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink behind sushi bar with heavy residue accumulation and food debris. CDI- EHS discussed handsink usage, PIC had food employee clean sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed RTE krab stored under large containers of raw marinated chicken in WIC, Raw salmon stored over RTE foods in prep unit behind sushi bar. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cutting knife stored between flip top units in kitchen. Area between unit had heavy food debris and residue accumulation. CDI- PIC removed item to dish machine. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles fail to change in temperature in WIC after almost an hour. CDI- see item #33 For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spicy krab mix in low RIC, pork slices and shredded steak in left flip top, pork belly in right flip top, kimchi and fried tofu and sausage in left prep unit, sesame chicken and raw marinated chicken in right prep unit, all temping above 41F. PIC stated that items are not removed from units at end of day. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles have no change in temperature in WIC, spicy krab mix being cooled in prep unit, and TCS foods unable to cool overnight in cold holding units due to being held in deep densely packed metal containers with tightly wrapped covering. CDI- EHS discussed effective cooling methods with PIC, PIC removed noodles to shallow pans and to WIF, spicy krab mix removed to rapidly cool in WIF, see item #22. *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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being maintained open during inspection. Back door does not have air curtain, mesh screen, or other method of protecting outer opening. Maintain door closed or acquire method of effectively protecting opening.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units throughout facility is disrepair. Replace gaskets. *REPEAT* 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves in WIC heavily rusted. Observed aluminum foil being used on shelving in kitchen area.

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 areas between equipment with heavy food debris accumulation, top of shelf of prep table holding dishes with debris and residue accumulation. Increase cleaning frequency.

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 walls by handsink behind sushi bar with food debris and residue accumulation, ceiling tiles throughout kitchen with heavy black buildup accumulation, areas under and behind cooking equipment with liquid residue accumulation. Increase cleaning frequency.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped containers of cooked noodles and cooked shrimp cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. -0 points- 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. Observed containers of raw salmon stored on floor of walk in cooler. Observed containers of food stored on floor of walk in freezer. Observed bag of onions stored on floor in dry storage area. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. - REPEAT- -2 points

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI - Hair restraint was provided during inspection. -0 points-

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in dry storage areas. -0 points-

6-303.11 Provide required lighting intensity. Observed no lighting in reach in sushi cooler. Replace light. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat noodles in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 soft boiled eggs stored on prep table with sticker tracking begin and discard times. Soft boiled eggs were not listed in written procedures as a TCS food being held on TPHC. CDI - Soft boiled eggs were added to TPHC procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on chemical storage rack. PIC identified contents to be chlorine bleach. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw chicken and raw salmon stored on floor of walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -REPEAT- -2 points

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 boxes of single use food containers stored on floor of rear storage shed. -REPEAT- -0.5 points-

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 stored above ready to eat noodles and cooked beef in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tightly wrapped and covered containers of cooked noodles cooling in walk in cooler. CDI - Containers were uncovered and unwrapped to allow cold air to circulate in and around food. Items were taken to walk in freezer for faster cooling. -REPEAT- -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completed thawed in walk in cooler without being removed from packaging. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauces, containers of sushi grade tuna stored, and large bag of carrots stored less than 6 inches above the floor in walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -REPEAT- -2 points-

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 single use sushi containers stored less than 6 inches from floor in storage unit near walk in coolers. -0 points-

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 tightly wrapped containers of cooked shrimp and raw shrimp cooling in reach in freezer. CDI - Wrappings were removed to allow for cold air to circulate in and around food. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing under refrigeration while still in ROP in walk in cooler. PIC has been instructed on proper thawing methods for ROP fish. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauces and containers of sushi grade tuna stored on floor in walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -1 point-

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 splash, residues, and oil on non-food contact surfaces of cooking equipment, fryers, and reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

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 ceiling above wok and fryer area with discoloration and food splash. Recommend high frequency and more cleaning. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles, chicken, beef, and ham in flip top cooler holding at temperatures between 44F and 49F. All items were placed in flip top prior to lunch service. CDI - PIC stated that items do not stay in flip top cooler for more than two hours. PIC has been advised to conduct frequent temperature checks on cold holding equipment to ensure TCS foods are at 41F or less. All items in flip top were placed on TPHC. -1.5 points- 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in crevice between flip top coolers. Store in use utensils in a manner that does not lead to contamination. CDI - Knife was moved to dish machine to be washed rinsed and sanitized. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler at sushi station. -0 points-

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 vents in kitchen above dish machine with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 food being held on TPHC still in use 5 minutes past 4 hour hold time. CDI - All items were discarded and new items were removed from refrigeration and marked with begin and discard times. -0 points-

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 stacked and covered metal pans of cooked chicken cooling in walk in freezer. Observed wrapped portions of krab cooling in reach in cooler. Observed cooked shrimp cooling in flip top cooler. CDI - Cooked chicken was unstacked and unwrapped, krab was unwrapped and moved to reach in freezer, and shrimp was moved to reach in freezer. PIC has been advised to review cooling procedures. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration at sushi station without first being removed from vacuum packaging. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooked chicken and containers of prepared food sitting on concrete curb outdoors near walk in cooler. Establishment has walk in cooler and freezer outside of establishment. Food is transported from kitchen to cooler and freezer without the aid of a push cart and food is placed on concrete until it is moved into refrigeration. CDI - Items were placed in walk in cooler and freezer. PIC has been advised to safely transport food to outdoor refrigeration and to avoid contamination. -REPEAT- -2 point-s

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in crevice between flip top coolers. Store in use utensils in a manner that does not lead to contamination -0 points-

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 boxes of single use items stored on floor in storage room. -0.5 points-

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 splash and residues on non-food contact surfaces of stove and microwave oven. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink in kitchen. CDI - Ice was removed by regulator -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances stored in kitchen dish pit area and on counter top. PIC identified contents to be bleach and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 tightly wrapped metal pans of cooked shrimp and cooked noodles cooling in reach in freezer and in walk in freezer. Observed tightly wrapped portions of tuna and salmon cooling in sushi station display. CDI - Items were unwrapped to allow cold air to circulate in and around food product. Cooked shrimp was transferred to shallow hotel pan to rapidly cool to 41F or less. Salmon and tuna were unwrapped and PIC was advised to allow sushi to undergo proper cooling step prior to placing in sushi station display. -REPEAT- -0.5 points- For more information, please visit: http://meck.co/FoodSafety 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. Observed container of lettuce stored on floor in kitchen area. Observed numerous items stored on floor in walk in freezer. CDI - Lettuce was moved to reach in cooler. -REPEAT- -2 points-

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 shelving in walk in freezer and cooler lined with cardboard. Observed wood planks being used to hold equipment in kitchen. Remove cardboard. Wood planks need to be replaced with corrosion resistant and non-absorbent materials that are smooth and easily cleanable. -REPEAT- -1 point-