YUME / SIZZLING

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 one pan of raw chicken stored on top of a pan of raw pork in the low reach in cooler by the fry station. CDI- PIC placed pan of raw pork on top of raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of cooked beef in the WIC with the date 9/23. PIC stated that food employees pulled container from the freezer to be thawed yesterday and forgot to label with the thaw date. Other containers of the same product had the prep date and thaw date. CDI- PIC added the thaw date to the container of beef.m 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 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 four containers of TCS foods, including chicken cutlets, pork cutlets holding around 60F at the fry station held on TPHC to not be marked with the start of end date. When EHS had the PIC take a look, a start and end time had been added but did not match the correct time. EHS observed TPHC at 10:30 with no labels and labels added said 10:40 as the start time. CDI- PIC removed all items, reheated them back to 165F and placed then back on TPHC with the correct start and end times.

3-502.11 Obtain a variance for specialized processes.-Pf Observed food employee acidifying sushi rice and logging pH. EHS checked for approved HACCP plan and one could not be provided or found in EHS or regulatory authority documentation. Contact Mecklenburg County Health Department to apply for HACCP plan for sushi rice acidification. A verification will occur no later 10/12/2026. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial standing freezer used to hold TCS food. Freezer was observed properly holding frozen goods at proper temperature. Per conversation with PIC, freezer is due to be replaced in the coming weeks. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed counter area handsink without handwashing signage. CDI - EHS provided handsink signage and observed employees placing handsink sticker at dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four (4) unopened plastic barrels of mayonnaise held beneath raw chicken in poultry RIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed produce (avocados) stored above sauces in WIC. REPEAT CDI - PIC corrected storage order of food stored within units as directed. EHS and PIC reviewed posted storage order guides from previous inspections. WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of cooked potatoes with partially removed plastic wrap in WIC. Per conversation with PIC, items had been placed to cool approximately than two hours prior. EHS observed potatoes above 70F approximately 30 minutes after initial observation. CDI - PIC voluntarily disposed of improperly cooled TCS foods. EHS and PIC reviewed cooling parameters charts posted from previous inspections. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) butane food torch stored within bin of sealed food items (dry goods, etc.) at dry storage. CDI - PIC removed torch from food storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed improperly cooled potatoes in WIC. CDI - EHS reviewed cooling methods with PIC, including rotating and stirring food as needed, using freezers, etc. 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 one (1) stack of unopened boxes in walk in freezer stored directly on floor. All other boxes were placed on shelves or risers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately seven (7) stacks of single service articles (to go trays and lids) at cart at sushi station with exposed food contact surfaces. CDI - PIC and EHS inverted containers to prevent potential contamination. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non functioning NSF chest freezer at rear of kitchen replaced with seemingly non commercial standing freezer. Freezer was observed properly holding frozen goods at proper temperature. Provide documentation verifying that freezer is ANSI certified or equivalent or replace with ANSI certified or equivalent equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed QAC test strips for three compartment sink sanitizer; however, EHS observed no test kit or test strips for chlorine sanitizer held within spray bottles throughout kitchen. A verification will occur no later than 06/13/2026.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed bag of employee food and one (1) bin of employee creamers and milk stored above food held for resale in RIC 1. CDI - PIC rotated employee food to sit below food held for resale.

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 one (1) employee beverage (reusable coffee cup) stored on counter with exposed food (cabbage actively being cleaned and cut.) CDI - Food employee completed vegetable cutting and removed coffee cups from storage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed produce (potatoes) stored above sauces in WIC. EHS provided storage order chart for WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Three compartment sink sanitizing basin was not properly concentrating. 0ppm. CDI. PIC remade sanitizer for W/R/S and upon testing, EHS observed that the sanitizer was not coming out strong enough. REHS informed PIC that they could add more sanitizer straight into the basin. PIC did and sanitizer concentrated at 200ppm. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (1) bin of cooked hamburger steaks in RIC with date mark of 2/17. Per conversation with PIC and observation, bin was pulled to thaw on morning of inspection. CDI - PIC attached new label with thaw 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop of frozen vegetables in freezer with handle contacting food. CDI - PIC rotated scoop handle out of food without making barehand contact.

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 one (1) stack of boxes of unopened multi use plates in dry storage directly on the ground. Elevate as required.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single-use trays being stored, food contact side up. CDI. PIC inverted the single service items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee items being stored directly next to and above clean dishes. CDI. PIC relocated the employee items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer inside the 3 compartment sink below 200 PPM. CDI - Sanitizer was primed and sink refilled at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 containers of RTE shredded beef date marked with 10/14 and Large container of pork roast (4) date marked 10/11. PIC stated that the items were prepared on the date marked and placed directly in the freezer. Items were removed and not marked with pull date. CDI - PIC stated the items were pulled to thaw the previous day and the proper date marking was added to each item. 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed all foods inside the cook-line flip top units held on 6-hour TPHC. All items were only marked with the start time.when using 6 hour Time procedures, items must be marked with the start and the discard time. CDI - Discard time was added to each item.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 2 cans of raid pesticides for household use only inside the faculty. CDI - Pesticides were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet-wiping cloths stored on top of prep surfaces throughout the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 stacks of pans, stacked wet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored above cooked octopus and cooked fish inside sushi lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sushi retail case, and prep top with scallops, shrimp, shumai, edamame, crab sticks being held on TPHC without written procedures. CDI: EHS provided procedure sheet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed out in lowboy with ROP packaging still intact.

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 service items on floor. Remove from floor.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Foods in hot well less than 135F. Foods placed in hot well 1 hour prior. Foods moved to oven to reheat to 165F.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bottle of sanitizer hanging on hand sink. CDI-PIC moved sanitizer under 3 compartment sink. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items held in WIC above 41F. (see temp chart) Items were held over night. CDI- PIC voluntarily discarded food. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in freezer being stored over night only bearing date of preparation and not freeze date. Include all dates of preparation steps when labeling food. CDI- PIC added labels. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden chopsticks being used to attach a food grade hose to a faucet over cook line. Chop sticks come into contact with water coming out of faucet. Chopsticks need to be maintained shorter to be out of contact with water coming out of faucet. CDI- Education provided and PIC stated the correction will occur.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC unable to demonstrate full knowledge of health policy and un able to provide documentation of employees being trained on an employee health policy. A VR will occur within 10 days to ensure proper training and understanding of health policy is provided to all food handlers. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed several knives and veg slicers soiled and stored clean according to the PIC. CDI- PIC moved items to dish machine to be properly cleaned prior to next use. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- EHS observed meso sauce cooling in reach in cooler. Item was in 5 gallon bucket. Item was unable to meet proper cooling parameter in 60mins. CDI- PIC moved the item to walk in freezer to quickly cool. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed octopus, pork, chicken and spring rolls below 135F. CDI- PIC reheated the items to 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed low boy cooler functioning at 51F. EHS observed shrimp, crab, dumplings, fish, cream cheese, corn, scallops, and raw shell eggs (ambient air) above 41F. CDI- PIC used blast chiller to quickly cool the items. Uncovered. A Vr will occur within 3 days to ensure low boy cooler maintains TCS foods at 41F and below. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed raw sushi items without a disclosure statement. A VR will occur within 10 days to ensure consumer advisory is correct.

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 large bucket of meso sauce covered and failed cooling parameter in reach in cooler. CDI- PIC moved item uncovered to walk in freezer. 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 raw fish thawing in ROP environment. CDI- PIC removed fish from ROP environment.

4-501.11 Maintain equipment in good repair. - Observed low boy cooler functioning at 51F.