EEZ FUSION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and fish stored behind ready to eat food in two separate flip top units. Stored raw protein products in flip top units so that it’s not carried over ready to eat foods. CDI, PIC corrected the storage order of these items. 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 sauces in reach in cooler at 44-45. Observed servers that would come and fill containers and leave the door open during the process. CDI, TCS sauces discarded. Unit observed operating at 40 F. Ensure staff are not leaving refrigeration doors open. Evaluate the process and determine if there is a better way to manage the sauces that are actively being used by the staff. For example, TPHC or stored on ice and water. Observed container of egg whites in the bar refrigerator at 44 F. CDI, product discarded. Observed raw shrimp at cold well at fryer at 44 F. Product was not covered being exposed to more heat. To compare the chicken that was covered was at 41 F. CDI, product discarded. Recommend to keep these products covered. Ensure all food products at maintained at 41 F or below. 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 .

3-501.19(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 two containers of rice that had just passed the 4 hour TPHC window and were present on the sushi line. Ensure staff are discarding the rice at the 4 hour completion time. Recommend setting a more visible time clock for the rice in addition to the stickers. CDI, Rice discarded by sushi chef.

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 pasteurized eggs in squeeze bottles at 44 F cooling in reach in unit. Observed crab tip and another TCS sauce that had been cooling for 1 hour at 48 and 68 F in deep, covered, plastic containers. CDI, PIC opened the containers. EHS returned later and products had been moved to shallow pans and crab dip was in the freezer. Ensure that you are using uncovered shallow pans during the cooling process. Recommend using metal vs. plastic. 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 a squeeze bottles of water and oil with no label. Keep these products properly labeled. CDI, labeled by staff.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed tongs stored on oven handles where staff could brush up against them while walk past equipment. Keep tongs stored in a cleaner location. CDI, tongs moved to a clean surface.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards stored clean with stains and rough surfaces. Observed rice cookers with damaged handles and starting to collect residue in crevices. Replace all damaged cutting boards and equipment.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish washing machine collecting residue. Ensure the dish machine is clean every 24 hours.

5-205.15 Maintain a plumbing system in good repair. Observed leaking fresh water supply pipes under the dish pre-rinse area. Repeat Non-Compliance. Keep plumbing in good repair so that standing water does not collect on the floor. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a pressurized hose on the mop sink with no additional back flow prevention. CDI, hose disconnected and then a backflow preventer was installed.

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 walk in refrigerator doors rusting. Repair or replace the doors.

6-303.11 Provide required lighting intensity. Observed walk in with the produce and sauces with less than 10 foot candles of lighting in the corners of the walk in. Install more lighting so that the entire walk in is at least 10 foot candles of light intensity 30 inches above the floor.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean-up procedure during inspection. Manager stated that the poster must have fallen off of the wall. CDI - EHS provided new policy during inspection.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sushi fish stored above sauces and asparagus in two separate sushi coolers. CDI - Items were moved to the correct order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 55-60 degree sushi fish in one sushi display cooler due to it not being turned on. CDI - Items were voluntary the discarded. Cooler was turned on and ambient temperature came down to 30 degrees.

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 cut tomatoes attempting to cool in a prep cooler. Observed a large bin of rice attempting to cool in a low boy. CDI - Items were moved to the walk-in cooler to rapidly cool.

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 79 degree garlic and oil mixture. Chef stated that it is thawed under hot water. CDI - Item was voluntarily discarded and will now be thawed in the coolers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one chef with a large beard and no restraint.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak coming from the pre-rinse hoses in the dish room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and phone stored above a prep cooler. Observed an employee phone stored above service ice at the bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a condiment bottle of togarashi mayo (made with fresh garlic and oil) to be stored in an insert container in the cookline opentop refrigerator with the top half of the bottle sticking above the refrigeration line in the insert containers. Condiment was observed at temperatures of 43-49F. PIC stated that they had just replaced the bottle in the opentop after their lunch rush and that it had not been in the unit for longer than an hour. REPEAT. Improvements from previous inspection, no escalation in points. CDI - Moved to WIC to rapidly cool. PIC informed to the keep the condiment in the lowboy portion of the cooler during service hours to ensure all portions of the product remain below 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of pans wet nested on the clean dish rack. CDI - PIC unstacked pans and aligned them properly to allow for air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, pork belly, raw beef, and dumplings in flip top cooler cold holding at temperatures between 45F and 49F. All other TCS foods in flip top cooler were 41F or less. CDI - PIC placed items in walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of TCS foods and to cool all TCS foods to 41F or less prior to placing in flip top cooler. -1.5 points- 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 .

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 debris and residues on floor under and behind cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -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 covered plastic container of guac cooling in walk in cooler. CDI - Plastic container was uncovered and guac was moved to walk in freezer to rapidly cool to 41F or less. -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on side of sanitizer buckets. CDI - Wiping cloths were completely submerged in sanitizer. -0 points-

4-501.11 Maintain equipment in good repair. Observed cracked sliding door at sushi station and observed cracked/broken covers on dry goods. Replace broken equipment. -0 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 build up of food splash and residues in gaskets of cold holding equipment and on non-food contact surfaces of hot holding equipment, prep coolers, and reach in units. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 covered employee drinks stored near clean equipment and utensils. Designate an area for the storage of employee drinks away from equipment, food, and utensils. -0 points-

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 covered metal pan of cooked duck in walk in cooler with temperatures between 45F and 48F. PIC stated that the duck was cooked day prior and had not been removed from refrigeration. Duck did not meet proper cooling parameters. CDI - PIC discarded duck. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw tuna and octopus in flip top cooler holding at temperatures between 44F and 48F. Observed raw tuna in walk in cooler holding at 43F. Items in flip top cooler were over-stacked. Recommend not filling pans past fill line. CDI - Items in flip top cooler were placed on TPHC. Raw tuna in walk in cooler was uncovered and allowed to rapidly cool to 41F or less. -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 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 portioned and packaged duck confit cooling in low boy cooler. Observed commercially canned and cooked baby corn cooling in closed Ziploc bag in walk in cooler. Cooling corn was nearing 4 hour cooling limit and was holding at 47F. CDI - Duck confit was taken to walk in freezer to rapidly cool to 41F or less. PIC has been advised to allow duck to completely cool to 41F or less prior to portioning and packaging. Package of baby corn was opened and taken to walk in freezer to rapidly cool to 41F or less. PIC has been advised to spread corn on shallow sheet pan to facilitate cooling. -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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating some black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts, pork belly, noodles in the prep top cooler in front of the flat top grill above 41F. CDI - PIC removed from the line and placed back into the walk in cooler since they were just prepped this morning. Ensure proper cooling in done prior to placing into service. 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 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 sushi rice on the prep top table without time stamps. Temped rice at 116F. Discussion with the PIC reveal that the rice was placed there 20 minutes ago. CDI - Allowed PIC to time stamp the product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket at the sushi bar below 200 ppm. CDI - Sanitizer was remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed buttermilk in the breading top prep cooler at 43F. CDI - PIC voluntarily discarded. - 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 rice noodles cooled>preportioned>packaged>stacked in deep pan>covered>temped 55F. Observed mango salsa just prepped in sushi prep cooler covered. CDI - PIC placed noodles on sheet pan and cover was removed on mango salsa. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with bracelets.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for these types of events. CDI - Emailed the PIC the written procedures. Facility did have the vomit & diarrheal poster.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at the cookline hand sink. CDI - Provided the PIC with another sign.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar dishmachine sanitizing at around 10 ppm. CDI - Found the chlorine to be low and the jug was changed out and primed. Dishmachine sanitizing at 50 ppm of chlorine. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp at the breading top prep cooler at 43F. CDI - PIC voluntarily discarded the shrimp.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sushi prep area cutting boards scratched and scored. Replace. -REPEAT-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed current written plan does not state “diarrheal” events. CDI - Provided the PIC with new NC Food Code Changes and guidance.

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 on date marking please visit: http://meck.co/FoodSafety Observed precooked octopus in the sushi reach in freezer without date marking from when it was removed from the original packaged and proportioned. CDI - PIC properly date marked during the inspection.

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 rice scoop handle in sushi rice.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sushi prep area cutting boards heavily scratched and scored. Replace. -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 already cooled noodles portioned out and placed in walk in cooler on speedrack, however while being portioned out the temperature had risen therefore needed to be cooled back done to 41F, trays were stacked not allowing air flow. Observed rice prepped today cooling and stacked and covered. CDI - PIC rearranged the speedrack to allow air flow to move freely and cool rapidly to 41F. PIC removed cover from rice and unstacked. Allow product to cool to 41F prior to use. -REPEAT-

2-303.11 Prohibition-Jewelry - C Observed sushi chef wearing earrings while prepping food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing bucket at 100 ppm in the sushi prep area. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives being stored in between equipment. CDI - Knives removed. Discontinue storing knives in between equipment as it is hard to clean and sanitize these areas.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards at the sushi prep area scored and scratched. Replace. -REPEAT-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink in the reach in cooler in sushi prep area. CDI - PIC removed

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed sushi chef when asked unable to tell EHS all five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts temped at 42F in the reach in prep cooler. Appears the door was open therefore heating up the product. CDI - sprouts were relocated to the walk in to cool back down to 41F or below. All other TCS products in the unit were below 41F. -REPEAT- Keep at half points.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on top of the prep table over clean plates in the sushi area. CDI - sanitizer bucket was relocated to below the prep table.

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 prepped today and covered with plastic in a pan cooling in walkin cooler. Observed cut tomatoes just prepped today covered in the prep reach in cooler. Observed rice noodles prepped today in reach in freezer stacked and portioned. Observed rice in a deep metal pan not entirely cooled from prep this morning. CDI - PIC noodles, rice noodles and tomatoes were uncovered. Rice was placed back into the walk in cooler and portioned out into smaller pans to quickly cool to 41F or below.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards at the front prep line scored and scratched. Replace.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "cleaned" tomato dicers with dry food debris. CDI - PIC moved to to warewashing to be re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk at cookline breading station temped at 43F. CDI- PIC volutarily discarded. Improvement from previous inspection, half points deducted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer spray bottle at the bar used for wiping surfaces of the bar below 200 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

4-501.11 Maintain equipment in good repair. Observed one door on the prep top cooler at cookline in disrepair. Replace the door and maintain.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee move from the cook like to the walk in cooler to grab food and back to the cook line. Manager stopped and had him discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with sticker residue stacked as clean. Repeat violation. Moved all to dish pit to be re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep units on cook line holding foods on the tops above 41F. The prep unit on the far right is not properly functioning and everything in the unit is above 41F. All TCS foods were moved to TPHC (Time as a public health control) and will be discarded at 3pm. Facility will monitor temperatures and use 4 or 6 hour TPHC window until repaired. Serviceman has been contacted. Observed egg wash bottle on ice at 50F. Discarded. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without label. Labeled 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 prepped and packed today stacked in a pan cooling in walkin cooler. Moved to sheet pan and placed in freezer to facilitate cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Numerous sanitizer buckets throughout were below 150ppm Quat. Refilled to approved to concentrations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. Separate to air dry.

4-501.11 Maintain equipment in good repair. Ice machine and robocoup are duct taped. Repeat. Refrigeration units on cookline are not holding foods at approved temperatures. Repair all.

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 floor tiles throughout kitchen and around drain grate that need to be re-grouted.

6-303.11 Intensity-Lighting - C Lighting in restrooms is less than 10 foot candles. Increase lighting.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed a small amount of sticker residue on a few 1/6 plastic pans. CDI (corrected during inspection) pans returned dish area for rewashing. Facility is continuing to work on this process. Repeat 1.5 pts

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sushi knife stored in ice water container. CDI ice water bucket use discontinued. 0 pts

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one unwrapped ice paddle stored directly on the freezer shelf. CDI Ice paddle was returned to dish area to be rewashed. 0.5 pts

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed some prep cooler shelves on the line with minor rust, chipped paint present and the ice machine cover has duct tape on the front outside panel. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic containers stored as clean with sticker residue. CDI- Items were removed to be rewashed.

Repeat Violation-Full points, 1- 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 In walk in cooler observed two medium size deep containers of mu shi vegetables cooling covered up. Also observed two more containers cooling inside of flip top reach in. Pork belly was also covered up in walk above 41F because it had previously been prepped. CDI- All mu shi vegetables were placed on shallow pans. Pork belly was uncovered.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods on speed rack in walk in cooler. CDI - Items relocated to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwash machine not providing correct chlorine concentration; reading at 0 ppm. CDI- Ecolab technician fixed machine during inspection. Chlorine concentration reading at 200 ppm.

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 portobello mushrooms cooked at 9:26 am cooling in flip top unit. Recorded at 48F at 1:56 pm. Item had not cooled to 41F within cooling parameters. CDI - Item voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna and cooked noodles holding above 41F. CDI - Tuna was left to cool in prep unit. Cooked noodles were stacked too high, top layer recorded at 48F; voluntarily discarded. 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 mango salsa cooling in bottom part of prep unit and portabello mushrooms cooling in flip top unit. All units are not manufactured for cooling. CDI - Mango salsa was pulled to walk in to cool rapidly. Portabello mushrooms did not meet cooling parameters and were voluntarily discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar and serving station. Hold sanitizer in sanitizer buckets or use dry cloth each time with spray bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored and lids stacked in container with lip contact surface exposed.

4-101.19 Nonfood-Contact Surfaces - C Observed damaged handle on flip top unit. Replace as necessary so handle is easily cleanable.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed masago roe stored above cucumbers and RTE sauces in sushi cooler, and observed cold smoked salmon on top of cooked fish product. CDI items rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle trash bin touch face and clothes and return to food prep with same gloves. CDI hands washed and gloves changed. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed flour batter used for raw chicken also used for raw shrimp and raw calamari. CDI separate flour batters prepared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf .Observed plates, bowls, and plates that were to be moved for immediate service soiled with food debris. CDI items moved to dish pit for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles soiled with back debris. CDI items moved for cleaning. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Clean food contact surfaces every four hours to prevent contamination. Observed facility have saran wraps over sushi bamboo that was stated it was changed daily. Told facility they must change wrapping every 4 hours. still within 4 hours and not a violation.4-702.11 Before Use After Cleaning - P. Santize items before use and after cleaning. Facility stated sushi only cleaned with water then santized. Told facility soapy water rinse then santize required. CDI item cleaned. Repeat. Ensure 3 comp sink used to clean sushi machine parts. Observed facility clean parts in large plastic bins in sushi prep area. CDI items moved to kitchen for cleaning. *Violation of permit conditions.*

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 45F. -P Observed mu shu vegetables and brown rice that were cooling for an hour and a half and did not drop in temperature. CDI instructed items to be split up and uncovered to facilitate cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bok choy and bib lettuce and above 45F in prep top and iceberg lettuce that did not complete cooling process and held for service. CDI items moved to walk in for cooling. Observed rehydrated mushrooms and baby corn above 45F. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility with sushi rolls, that were using rice that was on a 4 hour hold time, being cooled and held in facility for night shift. CDI had facility place 4 hour time stamp on rolls from when sushi rice prepared. Suggest facility prepare separate batch of rice that is not placed on time to prepare sushi rolls to hold for more than 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility smoked salmon on menu that is not asterisked as an undercooked product. Verification required.

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 mu shu vegetables and brown rice that were cooling in deep covered plastic containers in walk in and sushi reach in and didnt drop temperature. CDI items separated on racks to properly cool. Observed facility rehydrate noodles and portion them and tightly pack them while cooling. CDI items placed in freezer to drop temp. Suggest facility use ice water to rehydrate noodles.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P REPEAT VIOLATION. Observed the rice press machine is not being cleaned every 4 hours. CDI - educated that this food contact surface shall be cleaned and sanitized properly every 4 hours. Sending machine through a cleaning procedure. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar with debris build up on it. CDI - educated that soda nozzles shall be cleaned every 24 hours. Pulled item for a cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bok choy overstacked at the flip top. Refer to the temperature chart. CDI - educated to prepare foods, then cool down in walkin cooler uncovered, then store in cold holding units. Chef pulled overstacked items and voluntarily discarded.

3-601.12 Food shall be offered for human consmption in a way that does not mislead or misinform the consumer. Observed product on menu, 'seasonal whitefish'. Chef explains that this product is always stripped bass. EHS advised to print off new sheet for menu.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed papertowels stored with Korean Spring Rolls. Advised to not store papertowels with product.

3-302.15 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-To-Eat form. Observed mushrooms that were cut before being washed. Educated PIC that all produce shall be washed before being cut and prepared.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored on oven handles. CDI - educated that storing tongs in this location does not protect food contact surface. Relocated tongs to a location where they are protected from contamination.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed bag of mussels with tag already detached and in office. CDI- tag placed with bag of mussels since there was only one bag in facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through conversation with PIC Chris Conklin, determined cutting boards and cutting utensils in kitchen and sushi station are not being cleaned every four hours. Currently being cleaned once a day.

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: Found ginger cream sauce dated 10/30. Only item found out of date. CDI- voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on cutting boards and under cutting boards.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed upper spray ports significantly clogged with paper and food. Paper appeared to be labels that had not been removed before running through the machine.

2-301.12 (C) To avoid recontamination of hands food employees may use disposable paper towels or similar clean barriers when touching such as manually operated faucet handles. Observed a food employee at the sushi bar, wash hands without using a barrier to turn off the faucet handles. CDI by education.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed 2 small washed and cut containers of mushrooms stored on a shelf with unwashed produce. CDI by moving to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean with food debris. CDI by removing to store at the dishmachine for proper wash, rinse and sanitize. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up on the inside roof of the ice machine at the end of the cook line.

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 45F. -P Observed brown rice cooling since 11:41 still at 77F in the center four hours later. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce, cooked pasta and ramen broth stored on the top portion of the flip top cooler at 48-49F. CDI by removing to properly cool down in the walk in cooler and replacing with fresh product with storage on ice. Product was re-checked at 41F and 45F.

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 a container of brown rice cooling while the lid was covering the product still at 77F after 4 hours. CDI by disposal. Observed crab dip cooling while still 69F in the center in a deep container (dense product). Advised to stir frequently. Once stirred and chill stick added, item dropped about 20F after one hour.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the cutting board in the cookline side. Observed 2 sanitizer wiping cloth buckets at 50ppm quat. CDI by re-filling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic food container stacked while wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance and clean. Observed food debris and standing liquid around the trash receptacle and the door to the receptacle left open.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Facility has areas of broken floor tiles, around floor drains. Re-grouting also needed on floor at dish washing area. Some repairs have been made.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer measuring 0 ppm chlorine. Sanitizer was empty. PIC stated the sanitizer tested a litle low this morning and that it must have just ran out this afternoon. CDI: PIC switched empty sanitizer bucket with a new bucket of sanitizer. Sanitizer tested at the approproate amount of chlorine.Advised PIC to re-run any dishes that may have gone through the machine while at 0ppm sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed one small pan of diced tomatoes on prep top by cook line at 47F. Tomatoes had just been chopped and placed in prep top. CDI: tomatoes were taken to be quickly cooled down in the walk-in.

•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 cut cabbage prepared yesterday. CDI: cabbage was properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw poke on appetizer menu without an astrisk next to it. PIC stated the menus had just been printed. VR PIC is to correct the any missing consumer advisory asterisks on the menu within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Coffee cup on top of dish machine on the side where dishes come out clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage (slaw), cut bok choy, ramen broth and chicken stock stored for serving at temperatures above 45F. CDI by voluntarily disposing the chicken stock and removing the recently prepared/restocked cut cabbage, bok choy and ramen broth to proper cool down inside the walk in cooler before serving.

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 cooked mushrooms missing date labels with the intent to stored for 2 days and boiled eggs in soy sauce without a date label with the intent to store for longer than 24 hours. CDI by date labeling since products were prepared today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles inside the bar missing labels. Products did not meet any color chart on any test kit for quat and chlorine based sanitizers. CDI by proper disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of some sauces left unlabeled due to a broken label maker.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dry wiping cloths with visible debris and wet in use wiping cloths stored on top of prep surfaces. Observed cookline cart sanitizer bucket at 50ppm quat (repeat).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and plastic food containers stacked while wet. (repeat)

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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. 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 standing water with debris and an odor near the cookline handsink. Observed standing water with debris under the main kitchen ice machine and in between the wall and the end of the cookline. Observed build up on the floor in between the soda dispenser and wall. Clean the vent over the clean dishmachine line. Observed tiled wall coving damage at the end of the cookline. Observed re-grouting needed on cookline.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the main hand sink line. CDI by providing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 cutting boards and 2 metal bowls stored as clean with food debris. Observed food debris left on the bases of a few knives stored as clean. CDI by removing to be re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all fresh TCS products inside the walk in cooler measuring above 45F, including but not limited to: cut cabbage chicken salad mixture 53F, cooked noodles 60F, cooked rice noodles 47F, crab dip 51F, rice 47F, lobster 47F, ramen broth 57F, half and half 47F, raw shrimp 47F, raw beef 51F, raw shrimp 56F. Observed on the flip top cooler 50-51F fried mushrooms (cooked in house still with soft from water acitivity). Observed spring mix at 49-53F. Observed the walk in cooler internal temperature reading 48F. The unit was placed on an incorrect setting. CDI by disposing all products left in the unit for longer than 6 hours. Items over 45F inside the flip top cooler were recently refilled and were removed to cool down to proper temperature. The unit setting was turned down and re-checked at 39F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the "Own That Sushi Roll" menu section missing asterisks disclosing what items are offered raw or under cooked. Only item with an asterisk was the NY Filet Mignon.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket at 50ppm (quat).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans stacked while wet.

4-501.11 Maintain equipment in good repair. Observed gouged cutting boards in the sushi prep area. Observed rusty shelving inside the walk in cooler. Observed a leak inside the app flip top cooler. According to the PIC all items have been submitted for a work order or replacement already.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buid up behind the soda nozzles in the server station in between the nozzle and lever.

5-202.12 Handwashing Sinks, Installation - PF Observed hand sinks in bathrooms reached 65F. Handsink near dishwasher running too hot and unable to adjust temp using cold water. Staff says water influenced by running of dishmachine. Have plumber evaluate. Was able to correct today through regulating hot water at valves. Verification Required

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed shrimp in cooler at 47. Lettuce mix at 50F. Tomatoes in non-working flip top at 54F. Repairman on-site. Facility was using bags of ice to try to maintain temps of TCS food in non-working cooler. Remove any TCS food in cooler until repaired. CDI-all TCS foods above 45F disposed of.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed asterisks missing for sushi rolls in the build your own bento box section. Verification Required.

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping rags stored on cutting boards and prep areas throughout facility. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

3-302.15 Washing Fruits and Vegetables - C Observed unwashed raspberries ( in produce clamshell) in bar cooler. No prep sink in bar. PIC stated raspberries were to be washed in kitchen then brought to bar in a container.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several containers wet stacked. Severe lack of air dry space available.

6-202.11 Light Bulbs, Protective Shielding - C Observed lighting not shatterproof in pendant lighting over buffet and sushi prep. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-301.15 Only wash hands in handwashing sink.-PF/ 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P -Observed employee rinse hands in the prep sink at the sushi area. Use hand washng sink for hand washing and soap shall be used each time.CDI- PIC- Re-directed employee to wash hands at the hand sink and use of the proper hand washing procedures.

4-501.114 Maintain sanitizer at correct concentrations. -P Bar dish machine measured 0 ppm. CDI- Manager primed the machine and machine is now at 50 ppm. Machine was ran again and is at the proper concentration with out manually priming. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several hand held vegetable slicers stored as clean in prep area. CDI- Removed and placed in the dish area for washing.

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 Plates observed with crab meat reacenly prepared in the sushi prep cooler at 56 F. Crab was tightly covered. Allow to properly cool to below 45 F before covering. CDI- Moved to the walk-in cooler and placed in smaller layers to aid in rapid cooling.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets at less than 100 ppm of quat sanitizer. CDI- Sanitizer replaced and now measures 200 ppm.

4-501.11 Maintain equipment in good repair. Prep cooler at the line observed not operational. Service techician arrived during isnpection for repairs. No food observed stored in the cooler during inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/low floor grout at the sushi area. Observed missing floor tile at the cook line. Repair estimates provided for verification that work scheduled to be completed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a tall trash can blocking the narrow entrance to the sushi handwashing sink. CDI by moving.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed ready to eat striped bass in the sushi prep area cooling from room temperature preparation for 5 hrs at 51F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products overstacked in the prep cooler above 45F, including but not limited to: bean sprouts, guacamole, chopped cabbage. Also observed masago and blue cheese stuffed olives stored on insufficient amounts of ice above 45F in the sushi area and bar. CDI by voluntary disposal.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed brown rice marked with a discard time of 3:00pm still stored in the sushi bar for use at 4:15pm. CDI by voluntary disposal. 3-501.19 Time as a Public Health Control - P,PF (B) (2) Food on TPHC shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (135F or greater). Observed written Time as a Public Health Control (TPHC) reading as if to state that the time starts when the sushi rice is cooled to 100F. VR- advised PIC to clearly state the discard time is 4 hours past the point of removal from 135F.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored next to boxes of soy sauce and chopsticks. CDI by removing or segregating.

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 a large, deep plastic containers with red curry sauce (made in house with TCS items) cooling on an ice bath at 50F for close to to hours. Advised to actively stir the product. Once a wand was added and actively stirred the sauce decreased to 45F within the remaining 30 mins left of cooling. Observed ready to eat raw stripped bass used for sushi stacked high and double/tripled wrapped with plastic wrap and left to cool in the prep cooler at 51F after 5 hrs. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small dry food containers of spices and large containers of sugar, salt, etc. unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small amount of plastic food containers stacked while wet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink on cook line blocked by trash cans. CDI - by relocating trash cans during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers on cook line and and some dry good containers stored without labels.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plastic containers stored on shelf with sticker residue.

4-501.11 Maintain equipment in good repair. Observed condensation leak at bottom of prep cooler on main line. Monitor for repair. NOTE: Observed facility has changed out chemical dish machine for high temperature dish machine. Obtained water heater information. Will amend permit to reflect changes.

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 a few items that were just prepared and cooling improperly in top part of prep unit. CDI - items moved and transferred to walk-in to properly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear and metal pans wet stacked. Continue to work on this issue. Remove sticker residue also.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/broken floor tiles in various areas of kitchen. Service scheduled for floors on Monday.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above reach-in prep coolers on main cook line. CDI - drink relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed low temp chemical dish machine not sanitizing properly - chlorine at 0ppm. CDI - dish machine was primed by head chef and corrected to 50ppm concentration during inspection. Observed log for testing dish machine - done twice a day. Dishes that were not sanitized properly were ran through again.

3-401.11 Cook TCS foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature on crab dip at 105F. Product was observed then cooling in ice bath with ice wand in center. Cooling chart showed final cook temperature at 105F. CDI - product was removed for cooling in ice bath and reheated to proper temperature and cooling process was started over.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and some metal pans wet stacked on shelf - REPEAT...

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard tiles at dish machine area - work order has been placed.

4-601.11 (A) Ensure all food contact surfaces are clean to sight and touch. Observed some plastic containers stacked on dish shelf with food debris remaining. CDI, cleaning process started.

3-501.16 (A)(1) Maintain TCS foods for hot holding at 135F/above. Observed red curry and orange curry sauce held in steam well < 135F. CDI, reheated on site.

4-901.11 Properly air dry dishes and equipment before stacking. Observed metal and plastic pans stacked wet on dish shelf.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed build-up on inside surfaces of ice machine at front and back of kitchen and ice machine at sushi bar. CDI, all ice machines were cleaned during inspection. Ensure ice machine is cleaned more frequently and thoroughly.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed slight moisture inside a few plastic containers stacked at dish area. Improvement noted.

2-301.14 When to Wash. Observed employee loading and washing soiled dishes then unload clean dishes at dish area without first washing hands in between. Observed employees not washing hands in between glove changes. CDI, discussed with PIC proper handwashing.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink at sushi bar blocked by trash can. CDI, trash can relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed chemical dishmachine not sanitizing properly at bar. Checked at 0ppm chlorine. Chemical company was called out. Dishmachine is not in use. All dishes will be taken back to be washed in dishmachine back in the kitchen. Verification visit needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed several items stored in flip top prep cooler on cook line above 45F (*see temperature chart above). PIC reports that they have been having problems with this unit and has had it serviced several times. Maintenance was called on phone during inspection. All TCS/PHF's were taken out of cooler and either put on ice for lunch rush or transferred to walk-in cooler. Verification visit is required to ensure cooler had been repaired and temperatures are maintained 45F/below.

3-502.11 Variance Requirement. Facility is using specialized processes that have not been approved by the State committee. Observed no variance for sushi rice. CDI, facility has decided to start using TPHC; explained procedure and had facility fill out application on site.

8-103.11 Documentation of Proposed Variance and Justification. Facility is using specialized processes that have not been approved by the State committee. Observed no varinace for sushi rice. CDI, facility had decided to start using TPHC; explained procedure and had facility fill out application on site.

3-501.15 Cooling Methods. Observed some items cooling in walk-in cooler with lid on. Ensure that the items that are cooling are vented and stored in shallow pans for rapid cooling. CDI, discussed proper cooling methods with PIC.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic containers stacked wet in dish area. Observed employee towel drying dishes. Dishes are to be air-dried. Space is limited throughout kitchen and especially at dish area. Discussed with PIC alternate ways to utilize space.