RAI LAY ASIAN BISTRO

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 pick up trash off of floor to throw away then proceed to wash hands for less than 20 seconds. CDI: PIC instructed employee to re-wash 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 . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee with gloves placing raw chicken in wok. Employee proceeded to discard gloves and don new gloves. CDI: PIC instructed employee to discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans at dish area stored as clean with food debris still present. CDI: PIC took soiled pans to dish machine for W/R/S. 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 .

3-501.14(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 6 metal pans of rice that were cooled overnight with temperatures still measuring 44F-50F. CDI: PIC voluntarily discarded rice. EHS educated PIC on proper cooling times. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice in rice warmer holding at 125F. Rice had been placed in warmer 20 minutes prior. CDI: Rice reheated to over 170F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 4 hour TPHC without a time stamp. Employee stated that the rice began TPHC at 11:00. CDI: Employee marked rice with time stamp.

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 6 pans of rice covered and stacked in WIC cooling from overnight with temperatures still above 41F. PIC stated that the rice is kept out of refrigeration for an hour or so before being placed in WIC to finish cooling. CDI: Rice discarded and EHS educated PIC on proper cooling methods. Observed cooked chicken cooling at prep sink. PIC stated that the chicken is left out for around an hour or so to cool off before being placed in the WIC. EHS observed insufficient cooling rate for chicken with only one hour to get to below 70F. CDI: PIC moved cooked chicken to WIF to quickly cool. EHS observed chicken reach below 70F before end of two hour limit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed multiple manufacturer ROP raw fish thawing in RIC without being removed from packaging or cut open. Packaging stated that fish is to be removed from package before thawing. CDI: PIC cut slits into packagings. 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed two bins of raw chicken wings being thawed on prep table. CDI: PIC moved bins to WIC to continue thawing.

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 sauce squeeze bottles at sushi station without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two bins of raw chicken wings being stored on the floor in WIC. CDI: Bins moved to a shelf. REPEAT. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed large metal pot on floor with multiple ingredients being mixed into it. PIC stated that the pot is usually kept on the floor when preparing this curry base. CDI: Pot was moved to a prep table to continue preparation. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans of hoison sauce stored with other cans for food service. CDI: PIC moved cans to an area to be held for credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut with stickers still in place. CDI: Employee took avocados to be re-washed with stickers removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal Bowls and pans stored as clean in dish area wet stacked. CDI: PIC instructed employee to separate and allow for air drying.

4-501.11 Maintain equipment in good repair. Observed multiple shelves and lower shelving of prep tables with rust. Repair or replace.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug. Replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 0ppm sanitizer at 3-comp sink. CDI - PIC drained and refilled basin with correct sanitizer concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor of walk-in freezer. CDI - PIC moved food to shelf.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rust buildup on shelves in walk-in cooler and in dry storage area. Per PIC, facility has a plan to replace shelves in phases. Observed ice buildup on compressor fans in walking cooler-in freezer. PIC will submit maintenance request for repair.

-REPEAT- 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 debris buildup on dry storage shelves and on the interior bottoms of back reach-in coolers. PIC to address cleaning frequency.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 severely dented cans of hoisin and 1 severely dented can of pineapple juice. CDI: Items voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed frozen masago and tobiko stored over ready to eat items in reach in freezer. Items were out of hermetic packaging. CDI: Items reorganized. REPEAT VIOLATION 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 sanitizer at 0ppm chlorine at sushi area dish machine. CDI: All dishes will go to the back dish machine that is operating properly. 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 rice cooling from yesterday in deep, covered, stacked pans still at 44F. CDI: Items voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 no time marked on rice held on counter for fried rice. CDI: Rice replaced with fresh rice from the walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling from yesterday in deep, covered, stacked pans in walk in cooler. CDI: Items voluntarily discarded. REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in ROP environment in reach in cooler. CDI: Tuna package cut open. REPEAT VIOLATION

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach on floor on cook line. PIC stated that routine pest control was completed 2 days ago and they have seen an increase in dead insects particularly after overnight. If live insects are seen, be sure to contact pest control.

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 bowl with no handle and spoon with handle stored down in chili flakes in dry storage. CDI: Utensils removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives at sushi area stored directly in sanitizer. CDI: Knives removed and will be washed, rinsed, and sanitized at least every 4 hours and just wiped with sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed split gaskets on middle door of Chinese station prep cooler, and on both reach in freezer doors. Observed significant rust on shelving in walk in cooler. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard utilized throughout facility in dry storage and chemical areas for storage of clean utensils, and food items. Cardboard should be removed and not reused in these areas to prevent pest harborage.

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 minor build up on shelving in dry storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Metal Grinder Part in basin of Handsink by WIC. *CDI - Food employee removed item from Handsink.

*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Marinated Chicken stored in WIC above raw shell eggs. *CDI - PIC placed marinated chicken onto sheet trays and placed it onto bottom shelf of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Packaged Raw beef stored above cooked white meat chicken on speed rack *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 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 - Chicken Wings, Cooked Pork and Pork Dumplings in 3 door standing RIC prepped yesterday without date marking. *CDI - PIC had food employee date mark items. EHS will implement risk control plan if establishment is out of compliance for date marking on next inspection. 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 .

3-501.15 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 - 2 large bowls of Marinated raw chicken cooling in WIC with tight fitting suran wrap, above 41F, see temp chart for details. *CDI - PIC placed marinated raw chicken onto sheet trays to speed up the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed ROP’d Salmon in 3 door standing RIC. *CDI - PIC removed salmon from ROP’d environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bus Tub of raw chicken, bus tub of onions and box of broccoli stored directly on the floor of WIC. *CDI - PIC removed items from the floor and placed them onto the shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of some metal containers. *CDI - PIC pyramid stacked items to allow for proper air drying.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 1 container of raw chicken stored on shelf above broccoli. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - PIC moved raw chicken to bottom shelf. 0 pts. 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. Meat processor had visible meat residue on blades. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - PIC moved blades to 3-compartment sink to be washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 Small container of cooked beef measured 50F in sandwich cooler top. It was stacked on top of another pan causing it to not hold below 41F. CDI - PIC discarded beef. 0 pts. 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 Cooked potatoes, pork belly, cooked carrots, pico, and tofu in sandwich cooler were missing prep date labels. Also, most seafood in sushi cooler was missing prep dates. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep dates on all items. REPEAT 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Rice was not on TPHC sheet at establishment. CDI - PIC added sushi rice to TPHC procedures. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a bracelet. Food employees must not wear jewelry on their hands or wrists. 0 pts.

*REPEAT* 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Open container of coffee that employee was drinking out of stored on dry goods rack. *CDI - PIC removed and voluntarily discarded item.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Container with severe sticker residue and another container with food debris build up. *CDI - PIC placed items to be washed, rinsed, and sanitized. NOTE: No increase in point deduction due to improvement from last 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 .

3-501.18 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 - Pico De Gallo in Standing RIC date marked 09/25 marking 8 days which is past the 7 day lifespan of TCS products. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 - Reduced oxygen packaged Fish thawing in standing RIC without being removed from Reduced oxygen environment. *CDI - PIC cut slits into packaging to release it from reduced oxygen environment.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on floor under handsink by sushi station.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. *Observed - Red cutting board with heavy scoring making the item not easily cleanable. *CDI - PIC removed item from facility.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.Observed employee drinking in expo area where servers plate some food items.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without hand wash after handling raw chicken to move a pot of RTE food into the prep sink to cool.CDI. EHS hand employee wash hand and don new glove.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed herbs sitting in hand sink. Also observed the GM use the hand sink to wash probe of thermometer. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking back hand sink CDI PIC will education PIC on use of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several items with food debris. CDI .. Items moved to w/r/s 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing chicken, wipe down sink and placed cooked pot of sauce in sink. CDI EHS had employee sanitize and clean sink then add pot in prep sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 Observed several items at sushi station above 41F please see temp chart. CDI Items were cooled down and sauce was voluntarily discarded 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in bin with food debris. CDI PIC move bin to w/r/s/. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of a couple metal insert pans with food debris residue, in need of cleaning. EHS observed that vast majority of FCS at stored clean, only a couple pans needing cleaning. CDI- pans removed for cleaning 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of chemical bottles with no label during inspection. Bottles stored near back door and in bathroom. CDI- chemicals identified, PIC placed labels on bottles during inspection. Note: most chemicals clearly labeled with laminated label, PIC received new bottles last week and a few were not labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing large cuts of raw pork on sheet tray in ambient room temperature air. PIC stated employees usually use prep sinks with cold running water to thaw, prep sinks were in use. CDI- cuts of pork moved to walk in cooler to finish thawing. EHS discussed approved thawing methods with PIC. Thaw under cold running water (below 70F), in refrigeration or as part of cooking process. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with rag during inspection. Ensure back door is fully closed and sealed from outdoor elements.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pitcher and other utensils (peelers, knives) stored directly adjacent to handsink at service station with no splash guard, potential for splash contamination when washing hands with equipment stored here. EHS discussed moving equipment away from handsink or installing splash guards to ensure employees are not contaminating nearby utensils/equipment when washing hands.

4-501.11 Maintain equipment in good repair. Observed 1x gasket at sushi area with significant damage, splitting and peeling away from door frame. REPEAT. Note: points left at 0, PIC Steven showed EHS confirmation that gasket has been ordered from “The Seals”, waiting to have installed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using cold running water for thawing, water coming out of tap is around 80-85F, approved thawing is cold running water below 70F. Utilize slack thawing in coolers more during summer months when groundwater coming out of tap is above 70F. CDI- products finished thawing in walk in.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large stock pot of curry sauce stored on the floor in walk in cooler. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans during inspection, mixed in with canned goods for retail. PIC stated they typically have a designated can return area, on racks below can shelving. EHS suggests labeling this area as dented cans so everyone is aware to not use these products. CDI- dented cans moved to designated area, designated area labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with food with wrist jewelry on.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1x sanitizer bucket on the floor near main cook line. EHS observed all other sanitizer buckets up off the floor during inspection.

4-501.11 Maintain equipment in good repair. Observed 1x gasket at sushi area with significant damage, splitting and peeling away from door frame. EHS discussed gaskets with PIC, PIC stated this specific gasket is scheduled to be replaced ASAP.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at 1 hand sink. CDI PIC provided hand soap

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer in 3 comp sink below 50ppm. CDI PIC corrected sanitizer concentration to 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of Sake not labeled. CDI PIC labeled container.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed brillo pad and deep cleaning gloves in handwashing sinks. CDI PIC removed items from both handwashing sinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white shield in ice machine.

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 beef cooling in WIC a deep pan. Beef did not drop in temperature in one hour. CDI PIC had beef moved to 2 smaller pans. 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 .

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 white fin fish thawing in sealed ROP package with instructions to remove from package before thawing. Fish was still 80 % frozen. CDI EHS educated PIC and PIC cut a slit in package

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket with no sanitizer. CDI PIC had bucket refreshed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 FE take an oven grate, wash it, then go to use it. CDI-EHS intervened and explained they must sanitize it after. The QAC sanitizer was the correct strength. They left it in the sani for over 1 min contact 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: http://meck.co/FoodSafety 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 a whole prep unit, plus a few items throughout other cold holding areas with the date 10/18. EHS was on site before prep had started and today is 10/18 meaning they did not make items today. CDI-PIC DM for the proper DM which was 10/16 they explained.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of degreaser with no label. CDI-PIC labeled.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site during inspection. PIC came after inspection. EHS has noticed inconsistency with training and with proper safety procedure. EHS will come back for a training with staff.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed the chef BHC mushrooms that were going into the prep unit. EHS observed no FE wearing gloves. CDI-EHS intervened and chef voluntarily discarded mushrooms and all employees added gloves.

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 raw salmon and tuna above RTE sauces. Observed RTE chicken in front of raw beef in the prep unit. CDI-FE moved food and put cooked chicken in the back and moved raw fish to the bottom shelf. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed metal containers with egg rolls and dumplings sitting directly on top of other food items (onions, peppers) in the prep unit. The food on top was 45F. CDI-FE moved the top items into the freezer. Observed raw tuna sitting on top of a paper towel which was sitting on top of a cloth towel. CDI-FE moved tuna off the towel and into a clean container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed metal containers with egg rolls and dumplings sitting directly on top of other food items (onions, peppers) in the prep unit. The food on top was 45F. CDI-FE moved the top items into the freezer.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed windex stored over knives and table sanitizer touching liquor bottles. CDI-FE moved chemicals.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oils, ketchup, and sauces sitting directly on the floor.

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 4 pans of raw tuna over RTE shrimp sauce and poke sauce. CDI-PIC moved raw to the bottom and explained to employee. Full points not taken due to it only being 1 item and the improvement of storage order otherwise.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk at 43F in the reach in up front, observed pickled mustard greens at 48F (FE explained they were made this morning). CDI-PIC moved greens to the WIC, and milk to a different cooler. Ambient air in reach in cooler was 42-44F, PIC was instructed not to use cooler unless it is under 41F, holding food at 41F.

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: http://meck.co/FoodSafety 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 FE's DM all food as EHS came in. Most of the food was from today 6/28 (which it was all DM from 6/28) FE explained several items were made Sunday but DM for today. CDI-PIC and FE's re-datemarked food for the correct date.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility has recently added bulboa pearls for drinks. They were cooking it and keeping part of it on the counter near the drink machine. PIC said they are keeping it on TPHC but they did not have to added to their time procedures. CDI-PIC added to their time procedures. No points due to all other time being correct and stamps accurate-bulboa is new

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 two cooking carts with unlabeled MSG, salt, sugar. CDI-FE added labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking in the dish drying area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wash hands at the HS with a glove on. CDI-EHS intervened and explained they have to remove gloves before washing, then put them on after.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink in the front with no paper towels. Two HS within 50ft that were fully stocked. CDI-PIC added paper towels. No points taken today.

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 spicy tuna over RTE sauce. CDI-PIC put tuna on the bottom and explained it to sushi maker. REPEAT. No increase of points due to the improvement of the facility, only 1 item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 items above trays in the prep unit, food was 49F to 56F. CDI-PIC voluntarily discarded. REPEAT.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed 1 item (egg rolls) on TPHC without a sticker. CDI-PIC added sticker. No points taken today due to the amount of TPHC they use properly and the sticker for it was nearby, but no on item.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored between the prep table and the prep unit. CDI-PIC took them to be W/R/S.

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 raw tuna and spicy tuna salad over RTE crab sticks and RTE lobster salad in the sushi area. CDI-EHS explained to sushi person and they rearranged order. REPEAT. 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 unwashed mangos over RTE sauce. CDI-PIC moved mangos and said they had an order this morning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp on the counter at the sushi station at 78F. PIC said they made a few extra and they drop them in oil again upon order, last order was 1 hr ago. CDI-EHS explained these either need to be kept cold or on time. PIC voluntarily discarded due to temp abuse. No points taken today due to improvements in the facility with cold holding.

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 general Tso's sauce on the cart (with garlic inside, and oil in the sauce) at room temp and with no TPHC sticker. PIC said they did not realize this needed to be kept cold or on time, EHS observed a container of rice that is kep on time with no time stamp. Food employee explained they add a time stamp when the rice is done cooking (they do it in sections) CDI-PIC added to time procedure and EHS explained that the rice is to be put on time when the rice is first put in there, not the last batch. REPEAT

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 Due to high amount of risk factors and inadequate supervision of food safety, there is not a PIC on site that can ensure food safety. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed 2 different occasions of cooks touching RTE with bare hands. EHS noticed no one was wearing gloves. CDI-PIC had employees wash hands and put on gloves, food was voluntarily 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 eggs behind onions in the prep unit flip top. CDI-PIC moved eggs to the front to prevent contamination. 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 unwashed mushrooms over RTE noodles. CDI-PIC moved noodles to a RTE shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 knives stored soiled on a magnet knife rack. CDI-PIC said they keep clean utensils there, took them back to be W/R/S

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry 43F, bacon 47F, shrimp 46F, rice 48F, can of shrimp pasta (says keep refrigerated after opening) on cart at 72F. CDI-PIC said these items (other than can) were cooked today at 11am and brought out to be used at 12:40pm. EHS explained this is not a long enough cooling period and that is why there are cold holding issues. CDI-Items were put back in the WIC to cool and can was voluntarily discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of cleaner with no label. CDI-PIC labeled.

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 curry, and bacon that was moved due to cold holding issue (needed to be cooled) put in the stand up cooler, all items were covered. CDI-EHS explained they need to stay open to cool, PIC opened lids

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival there was no PIC who could show any knowledge of food safety. There were many issues with storage order, cooling, cold holding, cleaning dishes that EHS does not believe there was/is a manager who knows food safety.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit clean up kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 raw chicken and eggs stored over RTE sauce. Observed raw tuna sushi over RTE sauce and cucumbers. Observed raw beef over RTE dumplings in the stand up cooler. CDI-PIC changed storage order and put chicken, sushi, eggs and beef on the bottom 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. Observed raw beef over raw shrimp. CDI-PIC moved beef. 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 unwashed produce over washed produce. CDI-PIC moved unwashed produce to the produce shelf. REPEAT.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed food employee wash two knives, they used soapy water and rinsed, then rinsed with sanitizer. They did not immerse the knife for 30-50seconds. CDI-PIC showed how to properly clean knife, and they washed/rinsed/sanitized knives

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. Observed cooked noodles in a large plastic container, covered at 80F in the stand up unit. Food employee said they made it at 11:30. CDI-PIC voluntarily discarded and discussed cooling the noodles on a sheet tray, not in a covered plastic container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls-64F, lettuce 61F, rice-56F, all in the expo cooler. Shrimp at 48F in the front flip top. PIC said they made these today and cooled them for a short time in the WIC and then stored them in the prep top. Open can of sardine paste (says refrigerate after opening) on the shelf in the dry goods-77F. Tomatoes/broccoli mix and pea and carrots stacked above the flip top metal containers-both above 41F. CDI-PIC voluntarily discarded all food out of temp.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 different types of soup in the reach in (several containers of each) with no DM, PIC said they make then freezer, then thaw. Observed beans sprouts, tofu, milk, cooked chicken, all sushi items (except two) all with no DM. PIC said these are made from yesterday or opened today and will be used within 7days. CDI-EHS explained pull/thaw date and they dated all items.

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 cooked noodles in a large plastic container, covered at 80F in the stand up unit. Food employee said they made it at 11:30. CDI-PIC voluntarily discarded and discussed cooling the noodles on a sheet tray, not in a covered plastic container. Observed spring rolls-64F, lettuce 61F, rice-56F, all in the expo cooler. Shrimp at 48F in the front flip top. PIC said they made these today and cooled them for a short time in the WIC and then stored them in the prep top. Open can of sardine paste (says refrigerate after opening) on the shelf in the dry goods-77F. CDI-PIC voluntarily discarded food above 41F

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed sauce stored on the floor in a bucket. Food boxes stored on the floor in the WIF. CDI-PIC moved bucket to a shelf.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee type on their phone with gloved hand, then go to prep cabbage. CDI-EHS intervened and they washed hands and donned new gloves

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink being used for thawing raw fish at the sushi station. PIC said they thaw fish here and wash at the other sink which was 10ft away. The other sink did not have paper towels and only hand sanitizer-fish sink did have paper towels. CDI-To correct issue they moved paper towels to proper handisnk-added soap and labeled the small handsink near the sushi station as a dump/prep sink. They labeled the other sink handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and peppers over RTE sauces. CDI-PIC moved the veggies to a different shelf away from RTE foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna over RTE shrimp sauce in a stand up, then tuna over RTE poke sauce in the front reach in. Raw beef was behind RTE beef in the top of the prep line. Observed raw chicken over RTE noodles in the WIC. CDI-PIC moved raw to the bottom under RTE foods or moved raw to the front of the prep station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp sitting on counter: Garlic n oil-81F, fried crab-62F, raw pooled eggs 67F, shrimp pate-was open and on the counter-container said refrigerate after opening. CDI-PIC voluntarily discarded and EHS explained these items need to be kept in cold holding, not on a counter. PIC said they are going to use springrolls, pooled eggs, cooked dumplings, and garlic for time. EHS will verify this.

3-501.13 Use approved thawing methods. Observed raw ground chicken thawing on a counter, raw fish thawing in a handsink. CDI-Both items were moved to the WIC to thaw.

4-101.14 Copper Use Limitation - P Observed copper mugs that are used for Moscow mules, had a copper lining. CDI-EHS explained these mugs are not approved due to the copper lining. PIC set aside in the back, said they don't use them very often and is going to order new ones.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI removed and discarded by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine operating with 0ppm chlorine. CDI by replacing empty sanitizer container with full one. Tested at 100ppm chlorine.

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 working containers of ready to eat foods in the cook line coolers without date mark. Ensure date marks are being carried over from bulk food in walk-in cooler to working containers of food. CDI by date mark.

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 Written procedure for sushi rice on TPHC not provided. CDI- Written procedure provided during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Dynamite Maki Roll on sushi menu without asterisk mark for disclosure requirements of consumer advisory. Per Sushi Chef tuna is flash fried but not fully cooked. CDI- menus are being temporarily corrected with label. Menus will be changed when reprinted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed rice cooling in walk-in cooler in deep pans and lid covering. CDI- remove lid and place in shallow pans to complete cooling process.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed uncovered water pitchers stored on dining room bar without cover. CDI - water pitchers moved to behind the bar.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on work surfaces throughout. Sanitizer solution in buckets testing 50ppm QAC. CDI - refilled and tested at 200ppm.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed multiple knives stored between equipment on the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack. Observed towel drying of cleaned utensils. Air dry only.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf QAC test strips were not provided during inspection. VR required within 10 days.