KAMADA HIBACHI SUSHI AND POKE

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of the ice machine.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee change gloves between working with raw sushi fish and avocados without washing hands. CDI - Employee was educated and they washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above seaweed salad in the sushi cooler. Observed raw eggs stored above vegetables in the reach-in cooler. Observed open packages of raw fish stored above dumplings in the reach-in freezer. CDI - Items were moved to the correct order.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC policy for sushi rice. CDI - EHS provided during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for all raw sushi products on the menu.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above beer cases in the back storage area. CDI - Chemicals were removed.

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer during inspection.

REPEAT 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open food stored inside upright coolers in the dining room without being locked. Permit conditions: KEEP DOORS LOCKED

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm chlorine in the sanitizer buckets. Observed soiled wiping cloths stored on counters.

REPEAT 10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment sink faucet.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open coffee beverage stored on sushi prep surface. CDI discard by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine was not properly sanitizing. Test for chlorine 0ppm at completion of 3 cycles. CDI- repair dish machine. Utensils to be sanitized in 3 compartment sink. 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

3-501.19 (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. PIC did not provide written procedures for sushi rice TPHC. CDI- provided TPHC template. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 sushi rice was not marked for discard time. CDI- time marked for discard at 4 hours from time removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled containers of chemical cleaners. CDI

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open food stored inside 2 door upright cooler in the dining room. Observed open bags of rice stored in the back dining room area near restrooms.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure all kitchen staff are wearing hair restraints.

4-501.11 Maintain equipment in good repair. Dish machine is not sanitizing utensils. Repair

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine test strips for testing sanitizer. Verification required within 10 days.