KONNICHIWA SUSHI STEAK SEAFOOD

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 employee wash hands and turn the water off without using paper towel. Employee used the cleaned hands. CDI education was provided on hand washing process and employee rewashed hands. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cleaned dishes with food residue and debris stacked clean. CDI. PIC removed and rewashed.

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 . 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 spicy tuna in the WI cooler with date from yesterday. Holding at 58F. CDI. PIC indicated that it was made today and wrongly dated. CDI. PIC corrected the date. Repeat ***** FACILITY HAS IMPROVED ON DATE MARKING FROM LAST TIME. AS ONLY AN ITEM WAS SEEN WRONGLY DATED. ALL OTHER ITEMS WERE PROPERLY DATED. 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 .

3-501.19(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 held on TPHC for 4 hours, not time-stamped with a start time or discard time. Sushi chef stated that they placed the sushi rice on time at 9:45AM this morning. CDI: Sushi chef created label to indicate the start of the 4 hour mark so that all employees know exactly when to discard the sushi rice. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food items (seaweed salad, chicken) stored directly on the floor inside the WIF. PIC stated that they did not receive any deliveries today. Keep food off of the floor to prevent contamination.

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 in use scoop buried in floor. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish 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 CLEANING needs in the non food contact part of the ice machine.

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 build up on vents in the WI cooler. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and personal items stored amongst customer items. Moved items to lowest shelf with no other customer product/equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a few skewered portions of raw pork stored above packages of cooked noodles and bags of edamame, stored inside the standing reach-in cooler. CDI: PIC corrected storage order to prevent contamination. Observed container of raw pork stored above pans of cooked shrimp and cooked chicken, stored inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding inside rice cooker 1 below 135F. PIC stated they had reheated this rice at 10:00AM (within 2 hours of EHS's observation). CDI: PIC had food employee reheat the white rice on the flattop above 165F. 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 .

3-501.18 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 a container of raw spicy tuna mix date-marked with a prep date of 12/14, stored in lowboy cooler 1 at the sushi station. CDI: Sushi chef voluntarily discarded the spicy tuna mix since it had surpassed the 7-day window. Observed a container of crab salad date-marked with a prep date of 12/25, stored in lowboy cooler 2 at the sushi station. Sushi chef stated that date was incorrect and they prepared it yesterday. CDI: Sushi chef created new date label with the correct date of prep for the crab salad. Observed a container of raw spicy yellowtail mix date-marked with a prep date of 12/14, stored in lowboy cooler 2 at the sushi station. CDI: Sushi chef voluntarily discarded the spicy yellowtail mix since it had surpassed the 7-day window. Observed a large cambro of cut lettuce that bore no date, stored inside the WIC. PIC stated they prepared this yesterday. CDI: PIC create date label for the cut lettuce. REPEAT VIOLATION. **EHS will make return visit tomorrow with the assistance of senior EHS Anna Ortiz to implement Risk Control Plan for facility to gain long-term compliance for date-marking, as facility has repeatedly been marked out of compliance for this violation. 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 Observed sushi rice held on TPHC for 4 hours, not time-stamped with a start time or discard time. Sushi chef stated that they placed the sushi rice on time at 10:00AM this morning. CDI: Sushi chef created label to indicate the start of the 4 hour mark so that all employees know exactly when to discard the sushi rice. REPEAT VIOLATION.

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'd packages of tuna saku thawing inside the WIC, temping past the frozen temperatures, still in it's ROP'd packaging. CDI: PIC had sushi chef create slits for the tuna saku packages to introduce oxygen in the environment.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed deli container stored inside the rice bin, commingled in the food product. Observed ceramic bowl stored inside the tempura flour bin, commingled in the food product. CDI: PIC removed both utensils to prevent contamination. 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 porous ceiling tiles near the hood system at the make line and also above the dish machine. PIC stated he is still working on having these replaced with non-porous material. 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 residue/debris on the wall at the 3-compartment sink. Increase cleaning frequency.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not very knowledgable on different procedures of the facility: only mentioned headache as a possible symptom of their employee health policy that they require employees to report, checked the sanitizer dispensing at the 3-compartment sink with chlorine test strips when EHS observed that the sanitizer used at the 3-compartment sink was actually QUAT, does not train staff to take final cook temps from the raw form, and thought facility had a HACCP plan for their sushi rice when facility holds sushi rice on TPHC with their approved TPHC procedures. CDI: EHS took time to explain to PIC on the importance of all above mentioned items and that the duties of the PIC include ensuring all food safety measures are being taken. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee wash his hands at a handsink then turn the faucets off without using a protective barrier. CDI: PIC had food employee re-wash his hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a commercially packaged filet of raw yellowtail stored thawing directly on top of the large rolling bin of house-made teriyaki sauce inside the WIC. CDI: Yellowtail package was removed to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed different containers and boxes of unwashed produce (jalapenos, cabbage, celery, daikon radish, heads of romaine) all stored on a shelf above multiple cambros of RTE sauces and RTE salad, inside the WIC. CDI: PIC corrected the storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of two mesh strainers visibly soiled with food debris and stored on the clean dish hooks above the 3-compartment sink. CDI: Strainers were removed and taken to the dish machine to re-wash/rinse/sanitize. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on the interior ice plate hanging inside the ice machine. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cut tofu stored in water at make table 1, cold holding above 41F (see temp chart). Date label showed that it was not prepared today. PIC stated that they refresh the water inside the cut tofu container daily, and that it was changed this morning. EHS reminded PIC that the "cold water" from the taps temp higher due to higher temps in the summertime. CDI: PIC added ice into the cut tofu container to bring temp down. Observed a container of cooked slices of pork, stored inside the standing RIC and temping above 41F. Date label showed that it was not prepared today, and food employees stated that they did not take it out of the cold holding unit at all this morning. CDI: PIC voluntarily discarded TCS food item. Observed a large, rolling cylindrical bin full of house-made teriyaki sauce temping above 41F (see temp chart) stored inside the WIC. Observed a container of kani crab and a container of crab salad that were temping above 41F stored inside the WIC. Observed 2 hotel pans full of cooked white rice (molded into rectangles for crispy rice) temping above 41F stored inside the WIC. Date labels for all above mentioned TCS food items showed that they were prepared yesterday. CDI: PIC voluntarily discarded all TCS food items as they had surpassed the cooling window. Observed a large cambro of cut lettuce temping above 41F stored inside the WIC. Cambro did not have a date label, but PIC stated that it was prepared today and they added water to the lettuce to crisp it. CDI: Date label was added and ice was added to cool down. 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 .

3-501.18 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 a container of pre-cooked unagi (freshwater eel) without a date label, stored inside lowboy cooler 2 at the sushi station. Sushi chef stated that this was prepared yesterday. CDI: Date label was added onto the container. Observed a deli container of ikura (raw salmon roe) without a date label, stored inside lowboy cooler 1 at the sushi station. Sushi chef stated that this was opened today. CDI: Date label was added. Observed cambro of cut romaine that bore no date label, stored inside the WIC. CDI: PIC created date label with yesterday's prep date. REPEAT VIOLATION. *Note: Although a repeat violation, EHS who conducted previous routine inspection notated that there was a great deal of improvement on date-marking, and had implemented a Risk Control Plan for long term compliance. During today's inspection, since only three food items that required a date label were missing date labels, EHS reducing point deduction to half. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points and permit action may be taken since facility has already gone through a risk control plan for long-term compliance. 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 Observed a shallow metal pan holding multiple bottles of teriyaki sauce (house-made w/TCS ingredients) not time-stamped with a start time or discard time. TPHC approval form posted on the standing RIC nearby states that it shall be marked with a start time and discard time. PIC stated that they placed these bottles of teriyaki sauce out at room temp at 10:00AM this morning. CDI: Start time of 10:00AM and discard time of 2:00PM were added onto the metal pan to ensure food employees are not serving TCS food item past the allotted time. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one food item was observed out for TPHC. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed a few food items listed on the menu that should be asterisked, missing the asterisk (spicy sashimi salad, steak & chicken combo hibachi rice bowl, gamecocks roll, spider roll, master Roshi roll, Cassy roll, red lobster roll, and summer roll). All other sashimi menu items were correctly asterisked, all other menu items where steak (which they serve raw or undercooked) was correctly asterisked, and all other sushi rolls that list tobiko (raw fly fish roe) or spicy tuna/yellowtail (which they mix with masago/raw smelt fish roe) in the rolls were correctly asterisked. VERIFICATION REQUIRED within 10 days to ensure facility has made corrections on all menu platforms for compliance.

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 cylindrical bin full of house-made teriyaki sauce (made with various veggies, oranges, beef fat shavings) that was prepared yesterday and had not cooled down within the 6 hour cooling window. PIC stated that after the teriyaki sauce is cooked, then they cool it down at room temp for about 2 hours, and do not take a temp of it before placing into the WIC with the lid covered. Facility has county handout of cooling methods posted on their wall in the kitchen. CDI: PIC voluntarily discarded the TCS food item, and EHS went over all the different approved cooling methods for facility to utilize to ensure that cooling parameters are always met for such a large volume of teriyaki sauce. 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 packages of food items (seaweed salad, chicken) stored directly on the floor inside the WIF. PIC stated that they did not receive any deliveries today. Keep food off of the floor to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker still intact on the skin stored at make line at the sushi station. Ensure stickers are taken off prior to washing the avocados before use.

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 a rice scoop stored inside the rice cooker hot holding fried rice, with the scoop handle submerged commingled with the rice. Ensure scoop handle is kept stored upright and out of the food product if stored inside the rice cooker. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a deli container stored inside a 5 gallon bucket, stored in the WIC. Observed a metal pan stored inside bin of flour at the dry storage rack. EHS advised switching to multi-use scoops/pitchers to scoop these items and keeping the handles stored out of the food product, or ensuring employees take containers used as scoops to the dish pit after every use. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a sauce pot on the stovetop holding in-use utensils stored in water that was temping below 135F (see temp chart). CDI: PIC applied heat to the sauce pot and EHS observed water reached above 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic cambros stacked wet and stored on the clean dish rack next to the dish machine. Ensure all multi-use pans/containers are completely air-dried before stacking together.

4-501.11 Maintain equipment in good repair. Observed torn gasket inside of lowboy cooler 2 at the sushi station. Replace/repair torn gasket. Observed rusted shelves inside the WIC. Repair rusted shelves so that they are smooth and easily cleanable. Observed a glass 2-door reach in cooler at the sushi station out of order. No food was stored inside the unit. PIC stated that they do not need it for operations. Remove this cooler from the facility if not planning on making repairs and is unnecessary for facility operations. REPEAT VIOLATION.

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 heavily soiled interior surfaces of microwave used to heat up customer food. Observed a pool of standing water on the interior surface inside lowboy cooler of make table 2. Increase cleaning frequency.

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 the light shields for the lightbulbs above the dish machine, above dry storage rack, and above make table 2 by the make line all falling off. PIC was able to fix the light shield above the dish machine. Repair the remaining two light shields to prevent possible injury. Observed edging on the column wall located by the fryers inside the kitchen, damaged. Repair/replace edging. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points for this today since different area was observed in need of good repair and PIC had immediately tried to fix light shields during time of observance.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands. CDI Employee rewashed hands correctly using paper towel as barrier to shutting off faucet.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed black residue build up on white plastic of ice bin. Clean with more frequency.

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 Observed several foods date marked today that were prepared the day before. Observed several items prepared, opened or thawed yesterday or day before with no date. CDI Great deal of improvement with date marking but Sushi area is still having date marking violations. Repeat. CDI All items date marked correctly. Risk Control Plan will be implemented. 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 Observed Teriyaki sauce placed out with no time stamp. CDI PIC placed time stamp on sauce which is made with TCS ingredients.

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 several ROP salmon and tuna still sealed in ROP having thawed. CDI PIC cut open packages. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying in prep area.

4-501.11 Maintain equipment in good repair. Observed RIC up at sushi station still not operating correctly. Not in use. Repair or replace. Repeat

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. A great deal of floor tile damage in front of cook line. Repair/replace broken tiles. Observed ceiling tiles above cook line absorbent. Ceiling tiles need to be replaced with non absorbent tiles. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and personal items stored amongst customer items. Moved items to lowest shelf with no other customer product/equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops stored over ready to eat food in tall RIC. Observed raw fish stored over crispy rice and cooked crab. CDI Order switched. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two containers with food residue and debris stacked clean.

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 Observed several foods date marked today that were prepared the day before. CDI dates changed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed items with “smoke salmon”, which is cold smoked and considered still raw, without asterisk. VR required.

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 several ROP salmon and tuna still sealed in ROP having thawed. CDI PIC cut open packages.

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 food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in sanitizer bucket with wiping clothes testing o ppm, refilled, still testing at 0 ppm. CDI Added bleach and tested at 200 ppm but will need to be repaired.

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 scoop with handle in sauce in teriyaki sauce container. Repeat

4-501.11 Maintain equipment in good repair. Observed RIC up at sushi station still not operating correctly. Not in use. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Observed toilet not working in female restroom. Facility has one working toilet in female restroom and one blocked off. Repair.

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. A great deal of floor tile damage in front of cook line. Repair/replace broken tiles. Observed ceiling tiles above cook line absorbent. Ceiling tiles need to be replaced with non absorbent tiles. Repeat 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 dust on wall and ceiling around ceiling vent. Clean with more frequency.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cooked squash with white growth. CDI PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops stored over ready to eat food in tall RIC. Observed raw fish stored over cut lettuce in WIC. CDI PIC fixed order. Repeat 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 multiple items in left RIC in sushi prep area that were holding above 41F for undetermined amount of time. Ambient air was holding above 41F. All TCS items voluntarily discarded. Observed teriyaki sauce made with beef broth being held in squirt bottles at room temperature. PIC stated they hold them for 2 hours then discarded. There was no TPHC form and no time stamp. When asked what time the items had been placed out, items had been placed out over two hours prior. Sauce voluntarily discarded and TPHC form filled out going forward. VR required. 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 multiple items in prep top with no date mark. PIC stated date marks were on lids, brought EHS lids, had day stickers of Friday. PIC stated that all the items had not all been prepped on Friday. VR required. 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 . 3-501.18 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 Observed cream cheese with date mark9/25, rice squares with 9/25. Observed fresh sushi fish without date mark of date frozen and date taken out of freezer. VR required. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying in prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer measuring 0 ppm quat. CDI PIC replaced sanitizer and it tested at 100 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present indicating may not be properly washed prior to use. Remove stickers and wash avocados prior to use. CDI PIC facilitated avocados being rewashed and stickers removed. Repeat.

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 scoop with handle in sauce in teriyaki sauce container. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean pitchers stacked wet. Allow dishes to air dry prior to stacking. Facility does not have adequate air drying space for amount of pans. Consider adding shelving or reducing the amount of utensils in establishment.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracked and missing sealant at hand sink. Replace sealant at hand sink

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with visible waste inside. Dumpster is shared.repeat.

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. A great deal of floor tile damage in front of cook line. Repair/replace broken tiles. Observed ceiling tiles above cook line absorbent. Ceiling tiles need to be replaced with non absorbent tiles. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and personal items stored amongst customer clean dishes. Moved items to lowest shelf with no other customer product/equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw quail eggs and roe stored over ready to eat foods in sushi station RIC. CDI Order was switched. 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 Observed dish machine testing a 0 ppm chlorine sanitizer. CDI PIC replaced container of sanitizer and it tested at 100 ppm. 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. Observed chicken in deep well pans tightly covered cooling at a rate insufficient to reach 70 in two hours. CDI PIC placed items in WIF and uncovered, within 15 min items were 70 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in sushi glass door RIC holding above 41F. Ambient holding above 41F. CDI PIC Knew last time of 41F, was within past 2 hours, all items moved to working RIC to recool properly. Only non TCS items will be held in cooler until unit is adjusted/repaired. 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 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, deep well containers, tightly covered of cooked chicken being cooled in RIC at an insufficient rate to reach 70F in 2 hours. CDI Items were moved into shallower pans, without lid, into the WIF, Items achieved 70F and below within 15 min. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Facility has garage door open in dining area with no fan to keep out pests, Observed bird fly in, walk around, then out.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present indicating may not be properly washed prior to use. Remove stickers and wash avocados prior to use.

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 scoop with handle in sauce in teriyaki sauce container.

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 bottom, outside of wok that was just cleaned and sanitized and stored with food debris. CDI Item was placed back in dish are for re wash.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with visible waste inside. Dumpster is shared.

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. Some floor tile damage in front of cook line. Repair/replace broken tiles. Observed ceiling tiles above cook line absorbent. Ceiling tiles need to be replaced with non absorbent tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one sushi plate with food debris. CDI - PIC moved soiled dishes to dish machine to be re-washed.Overall good improvement with cleaning and sanitizing food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs at ambient air, PIC stated that these were cooling, explained proper process of cooling. CDI - eggs were placed in the walk in cooler. Observed grill chicken and cooked shrimp under the flat top, temped at above 41F. PIC stated these were prepped an hour ago. CDI - Allow to place in the walk in freezer to cool properly. 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 grilled chicken and cooked shrimp cooling under the grill top, PIC stated that these were just cooked and were cooling. CDI -PIC decreased the amount of the product to cool rapidly. Discussion and education regarding proper cooling. Provided education video on Cooling foods properly and safely. 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 multiple squeeze bottles of sauces lacking labels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep top cooler next to walk in cooler with a heavily scratched and scored cutting board. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee Otto’s of water and cell phone stored with facility supplies.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch hair and then pick up knife used to cut tuna, without a hand wash. Observed another employee touch their face and then begin food preparation without a hand wash. CDI-EHS educated employees and both properly washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher handle soiled dishes and then wash gloved hands at hand sink. CDI-Employee removed soiled gloves, washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed walk-in cooler unable to maintain TCS foods at 41F or below. Reference temperature chart. Ambient temperature in WIC was 46-48F. A risk control plan will be required to maintain cold holding compliance moving forward. Establishment has voluntarily closed and voluntarily discarded all TCS foods that have been out of temperature in the WIC for an unknown amount of time.

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, 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 numerous foods prepared previous day with no date mark in reachin cooler. Observed fried seafood with no thaw date in WIC. CDI-Employees added correct date marks to all RTE TCS foods.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler is holding at 48F. All TCS foods in walk-in cooler were above 41F. Establishment does not have refrigeration capacity to cool or cold hold TCS foods until the walk-in cooler is repaired. Observed TCS foods cooling tightly covered in reachin units. VR - Verification required within 3 days that walk-in cooler is repaired to hold TCS foods below 41F. Establishment has voluntarily closed until the walk-in cooler is fixed.

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 a hair restraint. Ensure all food employees wear hair restraints to prevent contamination.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils at sushi station stored in water of 67F. CDI-PIC removed in-use utensils from water.

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 large wooden bowl used to prepare sushi rice. Wooden bowl has noticeable grooves, unevenness, and divots. This is not a smooth and easily cleanable food contact surface. Discontinue use and replace.

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. 1 employee drink observed on prep table. Store employee drinks in a separate location, such as a low shelf. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw calamari stored on shelf above sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw calamari moved to seafood shelf. Kept at half credit due to no increase in severity from last inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1 knife and 5 pans found with visible food residue on them but were stored as clean. CDI - PIC moved soiled dishes to dish machine to be re-washed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Sushi cutting board began to be used at opening at 12PM. PIC states cutting boards are washed in 3-compartment sink at end of day. At 4:15PM, sushi knives and cutting boards had still not been washed, rinsed and sanitized. Ensure food-contact surfaces and utensils that are in constant use throughout day are washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives taken to be washed during inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw calamari (66F), crab salad (52F), tuna salad (52F), cooked carrots (52F), 2 containers of ramen broth (51F), cream cheese (53F), raw beef (52F), and lettuce (52F) were above 41F in walk-in cooler. Ambient air temperature of walk-in cooler was 49F. Also, in upright cooler chicken (44F), raw beef (52F), raw shrimp (45F), and raw calamari (54F) were above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Crab salad, tuna salad and ramen broth discarded as they were prepared yesterday. Other TCS foods in walk-in cooler were moved to freezer to cool as PIC as they were all prepared today. Establishment has voluntarily closed until the walk-in cooler has been repaired. Contact Andrew Lee at (980) 201-0602 when walk-in cooler is repaired. 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 .

3-501.19(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 Sushi rice was placed on TPHC at 11:15AM according to sushi rice log book. At 4:15PM sushi chefs were still using the same rice. TCS foods held on TPHC must be discarded or used within 4 hours of placing the item on TPHC. CDI - Sushi rice discarded. Establishment needs to make second batch of sushi rice every day around 3 or 4PM so they don’t have to use the expired rice.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler is holding at 49F. All TCS foods in walk-in cooler were above 41F. Establishment does not have refrigeration capacity to cool or cold hold TCS foods until the walk-in cooler is repaired. VR - Verification required within 3 days that walk-in cooler is repaired to hold TCS foods below 41F. Establishment has voluntarily closed until the walk-in cooler is fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 container of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use spatulas were being held in 117F water at beginning of inspection. Utensils may only be stored in water if the water is at least 135F. CDI - PIC took spatulas to be washed. 0 pts.

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding at 50F. Repair walk-in cooler to hold TCS foods below 41F. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. 1 dumpster has hole in side and needs to be replaced. Contact property management company or waste management company to replace dumpster. REPEAT. 0 pts.

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. Some floor tile damage in front of cook line. Repair/replace broken tiles. REPEAT. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tobiko stored over fully cooked pork in walk in. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed seaweed salad portioned into bags and tightly wrapped cooling in the prep unit. PIC then relocated product to the walk in for cooling, however product continued to cool at a rate of 0F/min. CDI: Bags of seaweed salad were unrolled and left open. Product placed on sheet tray and properly cooled in the walk in cooler. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in sliding door cooler holding above 41F. CDI: Products were rapidly cooled in the walk in cooler. Sliding door cooler was holding proper temperature, however EHS saw during inspection that staff were leaving the door open.

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 no date marks on sushi fish in the prep case. However, dates on some back ups of the items were from as early as 3/24. CDI: Products dated. Ensure sushi fish that is held overnight is date marked with the date of prep as this is a ready to eat food.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the bagel roll, or Queen roll which have cold smoked salmon. Observed no asterisk on specials menu which has Hamachi Crudo. CDI: Asterisk added for Hamachi Crudo. 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 seaweed salad cooling while tightly wrapped in reach in prep cooler. CDI: Product opened for proper cooling. REPEAT VIOLATION 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. Facility does not have adequate air drying space for amount of pans. Consider adding shelving or reducing the amount of utensils in establishment.

4-501.11 Maintain equipment in good repair. Observed gasket on the left door of the right side sushi reach in cooler is damaged.

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 debris and build up in track of sliding door prep cooler. REPEAT VIOLATION Previous violation corrected and Significant improvements from previous inspection

5-403.12 Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Observed condensate line of sushi cooler draining from unit to handsink. Ensure condensate line is extended to floor drain.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with visible waste inside. Dumpster is shared. 5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed front dumpster has a hole in the bottom left front corner. EHS advised PIC to contact landlord so a replacement dumpster can be ordered.

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 broken/damaged floor tiles on cook line near stove.

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 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. - REPEAT - Observed chicken and shrimp covered while cooling in reach-in cooler. Do not cover foods while cooling and do not cool in reach-in units. Utilize walk-in units to cool. - CDI - PIC uncovered items and placed both in the 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 multiple squeeze bottles of sauces lacking labels. - CDI - PIC labeled all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple employees in kitchen area lacking hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 residue and debris buildup on the sides of and in between equipment in cooking area. Clean and increase cleaning frequency to maintain clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. During inspection, multiple risk factors that are the responsibility of the PIC were found to be out of compliance including cold holding and use of TPHC, hand washing and glove usage and more. CDI through education of PIC regarding duties of PIC as set forth in food code.

2-301.15 Only wash hands in handwashing sink. -PF -Multiple employees observed washing hands or rinsing food handler gloves in 3-compartment sink. Only use designated hand washing sinks to wash hands. CDI - EHS discussed with PIC who directed employee to wash hands only in hand washing sink. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee pre-rinsing soiled dishes and cleaning the dish machine then unloading and handling clean dishes without washing hands. CDI - EHS discussed with PIC who directed employee to wash hands. Hands washed.

6-301.14 Post a handwash sign at each handsink. No hand washing signage at bar hand sinks. CDI - Hand washing signs provided during inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rice cooker cart pushed in front of hand sink at sushi bar area and scrubbers inside of basin of back of house hand sink blocking access for use. CDI - cart relocated and scrubbers removed. Do not block access to hand sinks. Hand sinks must be available for use at all times.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed swarming small flies around bar fruit condiment container with flies observed on the cut fruit. CDI- fruit discarded.

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: http://meck.co/FoodSafety. Observed cooked pork belly skewers stored directly under raw scallops and cooling pan of cooked chicken directly under pans of raw beef in WIC. CDI - cooked products relocated above ready to eat items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed retail packages of unwashed strawberries stored directly above cooked noodles and other ready to eat food items in WIC. CDI - strawberries relocated to bulk produce storage shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee rinsing soiled gloves for continued use with foods at cook line. CDI - EHS directed employee to discard gloves and wash hands / don new gloves. Single use food handler gloves cannot be washed and re-used. If soiled, gloves must be discarded and replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed gummy wet label adhesive transfer from exteriors of wet stacked food pans to the interior food contact surfaces. CDI - pans returned to dish area for re-cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most cooked TCS foods in flip top cooler across from fryer area holding above41f including cooked chicken, cooked crab, cooked shrimp, dumplings, and more. CDI - items allowed to remain in use until 2:30 which is 4 hours after stocking at 10:30 am. Observed portion cups of house made yum yum sauces holding above 41f and pan of diced tofu holding above 41f in salad station flip top cooler. CDI - items allowed to remain until 4 hours then discard. Observed squirt bottles of house made spicy mayo and yum yum sauce made with mayonnaise requiring refrigeration holding at room temperature at sushi bar. CDI - discarded and replaced. Maintain these products at 41f or lower or provide laboratory testing documentation that the sauces are non-TCS.

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 in use at sushi bar with no time documented. Establishment is currently using log and no time logged for rice prepared today. CDI - time placed on rice. EHS discussed in detail TPHC process including timing requirements and procedure requirements. Procedures provided by establishment are not clear and not easy to follow. EHS provided TPHC procedures to establishment during inspection to assist with clarification of timing and disposition.

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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed blanched broccoli actively cooling in flip top cooler units. Use walk-in cooler or freezer to cool TCS foods. CDI - broccoli relocated to WIC to chill. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed flip top cooler unit across from fryer area holding TCS foods above 41f. Reach in portion of cooler unit is holding below 41f, however, flip top portion is on separate system. Establishment has placed ice under some pans, however, this is not effective. This cooler is essential to the capacity of the operation and must be repaired to hold TCS foods at 41f or lower. Verification required within 10 days.

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. Vacuum packaged raw salmon found in sandwich cooler that was thawed. Remove from ROP packaging before thawing under refrigeration. CDI - Package opened as corrective action. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present throughout establishment and swarming around end of bar. (See #13). Contact PCO for service.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed active condensate drip inside of WIF with frozen condensate pooling on food packages. Do not store food under active condensate drips.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food wearing bracelets on wrists. Remove watches and bracelets from arms when handling food.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still present indicating may not be properly washed prior to use. Remove stickers and wash avocados prior to use.

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 handled measuring pitches used as scoop floating in bulk yum yum sauce in WIC. Store utensils in a sanitary manner and keep the hand contact surfaces out of the food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use grill utensils in pot of water with visible food residue at 125f. Maintain hot water for grill utensils at 135f or higher.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry clean utensils. REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored stacked together wet on utensil racks. Air dry pans before stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household black and decker toaster oven in use at sushi bar. PIC noted they use the toaster oven to heat eel for service and do not actually make toast in the establishment. Remove toaster oven.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with visible waste inside. Dumpster is shared. 0 point deduction.

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 broken/damaged floor tiles in back of house. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages mixed with restaurant food items in dry storage area and in reach in coolers.

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 1 employee observed turning off faucet handles with hands after hand washing. Use paper towel to turn off faucet after hand washing to avoid re-contaminating hands. CDI - Employee educated and rewashed hands properly. 0 pts.

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 Oysters in walk-in cooler did not have tag with it in container. CDI - PIC found tag and placed it in container. Establishment needs to make a copy of tag if it is going to split the shellstock into multiple batches and keep a tag with each batch.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish eggs stored on shelf above crab in sushi cooler. Raw fish stored above crab Rangoon in walk-in freezer on speed rack. Raw scallops and raw shrimp containers stored directly on top of container of raw shucked oysters in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods or non-raw foods. CDI - Food storage order corrected during inspection. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Imitation crab thawing in bowl of 100F water at start of inspection. TCS foods shall be thawed under running water that measures 70F or less. CDI - Imitation crab moved to walk-in cooler. // 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. Vacuum packaged raw salmon found in sandwich cooler that was thawed. Remove from ROP packaging before thawing under refrigeration. CDI - Package opened as corrective action. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry clean utensils. 0 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf No person is checking the dish machine daily or checking other priority items such as raw food storage order, cooling, or ensuring utensils are being washed, rinsed and sanitized every 4 hours. Ensure the PIC is checking dish machine daily to ensure it is at the right concentration (50-200 ppm). Ensure PIC is also checking other priority items such as food-contact equipment and utensils being cleaned at the right frequency, raw foods are being stored correctly, and TCS foods are cooling properly. CDI - Conversation had with owners regarding PIC duties.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee was present with ANSI food protection manager certification at start of inspection. At least 1 employee shall be present during all hours of operation that has an active ANSI food protection manager certification.

2-301.15 Only wash hands in handwashing sink. -PF - Employee observed washing hands in 3-compartment sink. Only use designated hand washing sinks to wash hands. CDI - Employee instructed to use hand washing sink and did so. 0 pts.

6-301.14 Post a handwash sign at each handsink. No hand washing signage at 1 hand washing sink. CDI - Establishment given hand washing signage. 0 pts.

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: http://meck.co/FoodSafety Pans of spicy raw tuna stored on shelf above crab salad in walk-in cooler. Raw chicken pan stored on shelf above raw scallops in walk-in cooler. Raw chicken pans stored above stuffed jalapenos and tempura shrimp in walk-in freezer on speed rack. Raw scallops stored on shelf above cooked asparagus in sushi reach-in cooler. Raw tuna stored above crab in 2nd sushi reach-in cooler and raw beef stored above rice cakes in 2nd sushi reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. Raw animal foods must also be stored in accordance to final cook temperatures - raw chicken stored on the bottom. CDI - Food storage order corrected during inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine measured 0 ppm on test strip and was being actively used all day. Chlorine dish machines must provide 50-200 ppm during rinse cycle. CDI - Manager fixed dish machine during inspection and Super Source technician is visiting restaurant within the next 2 hours to replace all the tubing and service machine. REPEAT // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Manager states that in-use knives, spatulas, rice scoops, etc. are only being washed at the end of the day. All utensils that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Utensils taken to 3-compartment sink to be washed, rinsed and sanitized. REPEAT

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked carrots measured 47F after cooling for more than 6 hours. Tempura shrimp measured 47F after cooling for more than 6 hours. Bang bang chicken and bang bang shrimp also were not cooling quickly enough (noted in temperature log). CDI - Tempura shrimp and cooked carrots were discarded. Bang bang shrimp and bang bang chicken were moved to sheet pans and moved to freezer to get to 41F by 5PM. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser was not labelled. Label all containers of toxic chemicals. CDI - Bottle labelled during inspection. 0 pts.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Tempura shrimp, bang bang shrimp, and bang bang chicken were all actively cooling in sandwich cooler top. Use walk-in cooler or freezer to cool TCS foods. Cooked carrots cooling in deep large bowl and did not reach 41F within 6 hours. Spread out large batches of food onto sheet pans or shallow pans to facilitate rapid cooling. CDI - Pans of shrimp and chicken moved to walk-in freezer to continue cooling. Carrots discarded. REPEAT

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. Thawed raw salmon in walk-in cooler still was in ROP package. Remove raw fish from ROP package before thawing under refrigeration. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails pouring food from one container to another with no gloves on hands. Employees that have nail polish or artificial nails must wear gloves at all times when working with exposed food. CDI - PIC educated on requirement and employee donned gloves. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting broccoli straight out of the box it was received in. Wash fruits and vegetables thoroughly before use or cutting. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Containers that some sushi items are received in are being reused to store other foods. Do not re-use single-use or single-service articles. REPEAT. 0 pts.

4-501.11 Maintain equipment in good repair. Clean utensil shelf is rusting. Equipment shall be maintained in good repair. Replace rusted shelves. REPEAT. 0 pts.

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 No vomit/diarrheal event clean up plan at establishment. CDI - Establishment e-mailed a sample policy to use. 0 pts.

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. Employee eating doughnut on prep table with soup warmers. Do not eat food on food preparation surfaces. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Glassware brush stored in handwashing sink at bar. Container lid in handwashing sink basin in kitchen. Hand washing sinks shall only be used for hand washing and no other purpose. CDI - Items removed. REPEAT. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Handwashing sink in kitchen did not have paper towels. Hand washing sinks shall be equipped with paper towels. CDI - Paper towel roll placed at handwashing sink.

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: http://meck.co/FoodSafety Raw chicken stored above vegetables in walk-in cooler. 2 pans of raw tuna stored above cooked Brussel sprouts in walk-in cooler. Raw beef stored above tempura shrimp on speed rack in walk-in freezer. Raw chicken stored on shelf above cooked chicken in sandwich cooler bottom. Raw salmon stored on shelf above chicken in sandwich cooler bottom. Raw tuna and raw scallops stored above non-raw foods in sushi cooler. CDI - Food storage order corrected during inspection. // 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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken skewers and raw beef skewers stored on same pan and touching each other in walk-in cooler. 1 pan of tempura batter is used for raw chicken, raw beef and raw vegetables. Separate raw animal foods with different final cook temperature during preparation, storage and display. CDI - Food storage order corrected during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine was being used to wash dishes during inspection. Chemical sanitizer bucket attached to machine was empty and dish machine tested 0 ppm chlorine on test strip. Chlorine sanitizer shall be 50-200 ppm. CDI - Manager went and bought dish machine sanitizer and dish machine measured 200 ppm. // 1 bottle of quat sanitizer measured 0 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Sushi cutting boards and knives are cleaned at the end of the night according to sushi chef. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives washed, rinsed and sanitized during inspection. // Ice machine has black moldy buildup inside it. Clean ice machine as often as necessary to maintain it clean or as specified by the manufacturer.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Container of cooked chicken measured 65-73F at 2PM and had been cooling since 11AM. Chicken was cooling in sandwich cooler bottom. CDI - Chicken discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of cooked softshell crab found in oven and measured 70F. No employee knew how long the crab had been in the oven. CDI - Crab discarded. REPEAT. No point escalation due to less hot holding items being out than last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Breaded shrimp in sandwich cooler top measured 45-50F. Employee stated that shrimp was cooked yesterday and could not explain why shrimp was above 41F. CDI - Shrimp discarded. REPEAT. Kept violation at half-credit due to improvement from last inspection.

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 No TCS ready-to-eat foods in the establishment were date marked. VR - Verification required within 10 days that establishment is date marking TCS ready-to-eat foods.

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 Sushi rice was still being used at 3:50PM and was marked as being prepared at 11:40AM. Discard rice at 4 hour mark. CDI - Rice discarded upon instruction by EHS. REPEAT.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Japanese bagel roll in the traditional section of menu, octopus in nigiri/sashimi section of menu, Cassy's roll, blue fin toro aburi and sin-chan roll in chef's special section, sushi sashimi platter in lunch specials section, kaisen don, nigiri and sashimi combo, and sushi and sashimi tower all in the sushi dinner section all do not have asterisks that ties them to the consumer advisory at the bottom of the menu. VR - Verification required within 10 days that establishment has corrected menus.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray can of stainless steel polish stored on clean utensil shelf. CDI - Stainless steel polish removed by PIC. 0 pts.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooked chicken was cooling in sandwich cooler. Do not use holding equipment to cool TCS foods. Use the walk-in cooler or freezer. CDI - Chicken discarded because it did not reach 70F within 2 hours. REPEAT.

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. Some packages of raw fish for sushi were thawed in the walk-in cooler and still in the ROP package. Also, softshell crab observed sitting on prep sink drainboard and measured 72F. Manager stated it was being thawed. Thaw under running water that is below 70F or under refrigeration. Thawing TCS foods shall not rise above 41F during thaw process. CDI - Softshell crab moved to walk-in cooler and manager educated on new thawing requirements for raw fish.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Container of ginger stored on floor in walk-in cooler and container of food on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet towels observed on prep surfaces in kitchen. Store wet cloths in sanitizer solution at the appropriate concentration when in between uses (150-400 ppm for quat). 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. 1 set of utensils stored in 70F water on prep table. Pan of spatulas stored in water at 70F and was being stored on the floor. Employee was actively using these spatulas. CDI - Utensils taken to be washed. REPEAT. // 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Disposable containers stored in bulk sauce bins in walk-in cooler. Utensils must have a handle.

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. Spatulas that were actively being used were being stored in a container on the floor beside the grill. Also, sushi mixing bowl made of bamboo was being stored on the floor in the walk-in cooler. CDI - Bamboo bowl and spatulas taken to be washed.

4-502.13 Single-use and single-service articles cannot be reused. Sushi containers and soy sauce buckets are being reused to store other foods. Do not re-use single-use and single-service articles. 0 pts.

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. Some broken floor tiles in front of grill area. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees eating lunch in kitchen food prep areas. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shaker cup in hand sink in bar area. CDI: Cup removed. Observed bucket used for soaking sushi knives stored in hand sink to left of sushi station. CDI: Bucket removed. Observed fish stored in hand sink to right to sushi station. CDI: Fished removed. REPEAT VIOLATION. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink to right of sushi station. CDI: Soap provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crab mix for rangoons cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC stirred product and placed in walk-in freezer for rapid cooling. Observed hibachi chicken cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC placed product into walk-in freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken for ramen being held below 135F on stove. PIC stated product prepared @12pm. CDI: Food employee rapidly reheated product. Observed miso soup and clear soup being held below 135F in soup wells. PIC stated product prepared between 11am-12pm. CDI: PIC turned up temperature on unit and reheated product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several species of fish, cream cheese, and other TCS foods being held above 41F in sushi display case. PIC stated unit stocked @11am. PIC attempted to cool product before 3pm but was unsuccessful- voluntarily discarded product. No ambient thermometer in unit. Facility is to use work out of reach-in cooler below until repaired. Observed several TCS foods being held above 41F in hibachi make table. Products with various prep dates and times. EHS able to discern some of product was cooled improperly, while others did not maintain temperature below 41F. Ambient temp of unit between 39F-41F with some foods at or below 41F. PIC voluntarily discarded TCS products. Facility is to use TPHC until unit is repaired and able to properly hold food at temperature. Observed all TCS foods in ramen make table being held above 41F. Products with various prep dates. Ambient air temperature of unit 52F. PIC voluntarily discarded all TCS product. Facility is to use walk-in cooler for TCS foods until unit it repaired. EHS will return within 10 days to verify TCS foods being properly held in unit. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 no time stamps for sushi rice. PIC stated product placed out @11am. CDI: PIC time stamped rice.

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 grilled chicken, crab Rangoon mix, and chopped lettuce cooling in walk-in cooler in deep insert pans/bowls covered in plastic wrap. Observed several TCS foods cooling in hibachi make table. Unit designed to cold hold, not cool foods. CDI: Education provided and PIC placed lettuce, chicken, and crab mix in walk-in freezer for rapid cooling, and product in hibachi make table placed on TPHC as short term corrective measure. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed raw fish thawing in hand sink at sushi station with no running water. Observed pork ribs thawing on shelf under flat top grill. Observed tofu thawing on drain board of three compartment sink.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in sushi display case and hibachi make table. GENERAL COMMENT: 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed several ambient air thermometers in walk-in cooler in poor repair/not properly reading temperature. CDI: PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lid of bulk container for tempura flakes heavily soiled with food waste and a liquid resembling raw meat juice. REPEAT VIOLATION.

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 scoops/whisks for rice stored in soiled standing water. Observed spatulas for hibachi grill stored in standing water. CDI: Education provided and PIC sent utensils to be W/R/S. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed hibachi and ramen make tables and sushi display case unable to hold temperature. See violation #20 for more details.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed yellow towels being stored in soap solution in bucket inside hand sink next to sushi station. PIC explained soap solution is used for washing sushi knives to avoid having to mix sushi knives with other kitchen equipment. Knives receiving no rinse or sanitize step in cleaning. CDI: EHS provided education and PIC removed soap bucket from sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks on prep counters during the inspection. CDI-The drinks were either discarded or moved to a proper location.

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 wash hands while still wearing gloves. CDI-Stopped and instructed to remove gloves and then begin hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container and cutting boards blocking access to the back hand wash sink. CDI-The items were removed to allow access to the sink.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed improper storage order in the walk in cooler. The raw chicken was stored above the raw beef. The raw shrimp was stored on top of the cooked dumplings. CDI-The entire walk in cooler was rearranged to allow for proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F. CDI--The rice was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi glass case holding product above 41F. CDI-The manager explained that the case had been kept open when prepping food product. Discussed keeping the case shut to ensure proper holding temperatures.

3-501.15 Cooling Methods - PF Observed chicken, shrimp, cooked shrimp, cooked scallops all cooling tightly covered and in the prep coolers stacked on top of each other. CDI-It was found that the items had been cooked less than 2 hours prior and were approved to be moved into the walk in cooler for rapid cooling. The plastic wrap had been removed from all containers to allow for proper heat transfer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sushi rice being prepared ontop of the trash can. CDI-Had the sushi container moved and placed ontop of the counter.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on the ground. CDI-All buckets were placed onto plastic containers.

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 container of dirty water holding spatulas on the floor at the cookline. CDI-The container and utensils were washed and sanitized, then moved to the shelf underneath the stove top. Observed spoons for the rice sitting in room temperature water on the counter. CDI-Discussed keeping the water at atleast 135F or above. The container was moved to the stove to maintain hot temperatures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a shelf holding clean pans stored directly next to the spray hose at th4e dish machine. There is no barrier in between the shelf and the spray hose sink. Have a barrier installed or move cleaned equipment to a different location.