UMANI RAMEN AND SUSHI

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in restroom at 73F. Repair.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored over broccoli and bamboo inside reach in freezer. Observed raw shrimp being stored over soy sauce inside prep unit. Observed raw shell eggs being stored over beverages inside walk in cooler. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ROP packaging inside prep unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic pitcher stored inside handsink. CDI: pitcher was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above beverages inside walk-in cooler. CDI: storage order corrected. Observed raw steak stored above ready to eat foods inside walk-in cooler. CDI: storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed no sanitizer set up at time of inspection. CDI: EHS demonstrated how to properly make up sanitizer; quat sanitizer was manually made up at the 3-compartment sink.

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) 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 smoked salmon, crab meat, salmon, tuna inside sushi display case prepared yesterday without date mark. Observed cooked eel and pork belly inside low boy cooler without a pull thaw date. Observed soft shell crab inside flip top cooler without date mark. CDI: all items properly date marked. Education provided on proper date marking including when items are removed from the freezer.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a can of butane fuel stored above flip top cooler. CDI: relocated to shelf below cooking equipment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the counter.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed single use gloves stored on top of cutting board at sushi display case that appeared to be soiled. PIC stated that these gloves were being reused after handling sushi. CDI: gloves were discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed several quat test strips that were expired and not properly testing sanitizer. CDI: new strips were provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food being stored on counter and inside walk-in cooler on shelves with customer food.