POKE HONOLULU

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED crab legs by the sink at 70F. CDI. PIC voluntarily discarded. Repeat **** improvement from last time

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 being held on TPHC without time labels. CDI: PIC voluntarily discarded item.

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: 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 . Observed a bowl of avocado tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed bowl of shrimp in RIF to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff not wearing hair restraint

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED chicken in display case at 46F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 containers of water holding utensils at 88F. CDI. PIC removed the utensils from the water and continued grafting the water.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided information.

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 needed on shelves.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on top shelf in fridge. Must be stored below/separate from restaurant food. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf. Repeat-Observed soap bottle empty and hand sanitizer in dispenser. CDI-soap refilled

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed single use gloves hanging over splash guards on hand sink. Gloves cannot be reused, toss in trash when they are taken off. CDI-thrown in trash. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat- Observed raw shrimp stored above RTE foods. CDI-shrimp relocated to bottom shelf. 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 chlorine in sanitizing vat at 0 ppm. CDI-bleach added, test strip showed correct 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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean containers stored as clean with stickers and sticky residue left from stickers on them. CDI-sent to dish area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Repeat-Observed bag of lettuce not date marked. No escalation of points due to improvement and being 1 item. CDI-date marked 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 .

2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed staff with band-aid on finger handle food without glove.

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. Repeat-Observed containers of water holding utensils. One was heated to 106F. 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 cups being used in sugar and soy sauce. Scoop with handle must be used, where handle stays out of food. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat-Observed ice scoop stored in a cup attached to wall under soap & paper towel dispenser by hand sink. Cup needs to be replaced when soiled. Scoop cannot sit on paper towel in cup.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers/lids washed and on clean shelf. CDI-discarded

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed sinks and toilets with rings/build-up. Clean more frequently.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on top shelf in fridge. Must be stored below/separate from restaurant food.

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 improper hand washing procedure before handing food. Staff turned off water with hand several times. Staff turned off water between each hand washing step. CDI-i did demonstration of proper hand wash. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sanitizer in soap dispenser in women’s bathroom. CDI-soap provided

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed ready to eat foods stored below vegetables needing to be washed before prepping. 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 Repeat- Observed tofu > 41F. CDI-voluntarily discarded. Discussion on putting items in reach-in to cool before putting in prep top unit. Use deeper pan, this was only shallow pan. No escalation of points due to it being 1 TCS item. 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 Repeat-Observed seaweed salad not date marked. CDI-item date marked. Future date marking violation, food to be discarded. Points at .5 credit due to 1 TCS item not date marked (improvement) 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 .

3-501.13 (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 tuna thawed in refrigerator without opening packaging. CDI-packaging cut open.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed staff food on top shelf above restaurant food. Store staff food below and separate from food for customers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff not wearing hair restraint

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop in container with paper towel and screwed to wall right below paper towel dispenser. Do not store utensils below soap or towel dispensers where they can become contaminated during handwashing. 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 utensils stored in containers of water. Can store in container of water >135F and W/R/S utensils when container gets soiled. Can store utensils in container without water, W/R/S every 4 hours or in container of running water that flushes container of food debris and W/R/S every 4 hours

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed pans stored in can wash area. CDI-Pans removed and sent to dish machine.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed chemical build-up ring around sanitizing vat of 3-comp sink. Clean build-up from 3-comp sink vats.

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 in bottom of bins holding squeeze bottles of sauces. Food spills in reach-in. Shelving holding sauces sticky and remove cardboard inserts.

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 walls with food splatter and curtain barrier with grime build-up. Both need cleaning

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and use bare hands to turn off faucet before returning to handle food. CDI: PIC rewashed hands and used paper towel as a barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs used by employees only being stored on shelf in reach in cooler above ready to eat foods for customers. Also observed raw shrimp being stored in another reach in cooler above ready to eat crab salad. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous inspection.

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 a working bottle of sriracha aioli and a working bottle of white sauce being held in prep top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded white sauce and placed sriracha aioli in RIF to rapidly cool. 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 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 containers of crab salad and cooked shrimp being stored in RIC without date marks. CDI: PIC date marked both items as they were prepared within the last 24 hours. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed a bowl of raw shrimp tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed bowl of shrimp in RIF to rapidly cool. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of sugar with no label. Label all working containers.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed two linen cloths being used to cover cucumbers in RIC. CDI: PIC removed linen cloths.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jar of Vaseline and container of Q tips being stored on clean storage shelf next to clean equipment and utensils. CDI: PIC removed items from shelf.

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 drink with no lid being stored on prep counter next to cutting board. CDI: PIC removed drink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs used by employees only being stored on shelf in reach in cooler above ready to eat foods for customers. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries and unwashed peppers being stored on shelf in reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a container, vegetable slicer and a knife all with build up being stored as clean. CDI: PIC returned items to be W/R/S.

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 a container of sariaracha aioli and a container of cut leafy greens being held in prep top cooler above 41F. See temp chart. CDI: PIC moved items to reach in freezer to rapidly cool.

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 a container of cooked shrimp in reach in cooler and a large container of house made sriracha aioli being held in reach in cooler without date marks. CDI: PIC date marked items as they had been prepared yesterday. REPEAT. Points not escalated due to improvement in date marking from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed salmon tightly wrapped in plastic cooling from ambient temperature in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed in reach in freezer to rapidly cool.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single service bowls and 2 stacks of single service lids being stored outside of their original packaging right side up. CDI: PIC inverted bowls and lids.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 2 knives and a vegetable slicer being washed in wash compartment of 3 compartment sink in which the wash solution measured 73F. CDI: PIC drained wash solution and filled with wash solution measuring 125F.

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 containers of imitation crab, cut lettuce, corn and edamame being held on cold table, milk in prep RI cooler, and an open package of cut lettuce and an open package of cooked chicken in RIC all without being date marked. CDI: PIC stated all items were opened yesterday and date marked all items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a power drill and a box of construction hardware being stored on dry storage shelf amongst food products and employee bag and jacket being stored on another dry storage shelf amongst food products. CDI: PIC moved personal items to a designated area away from food products.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw salmon being stored on a shelf in RIC above RTE chicken. CDI: PIC re-arranged items to proper storage order. REPEAT

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 a container of sliced tomatoes and a container of tofu being held on serving line above 41F. See temp chart. CDI: PIC stated items were placed in unit approx. 30 minutes prior to EHS arrival. Items were moved to RIC to rapidly cool to 41F or below and replaced with fresh containers of sliced tomatoes and tofu.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed paper menu as well as menu board on wall behind serving counter missing disclosure portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure facility adds disclosure to consumer advisory on menu board and printed menu. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed printed menu with several items that are served raw missing an asterisk next to item to indicate that the item is served raw. VERIFICATION REQUIRED within 10 days to ensure menu is updated to indicate which items are served raw.

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: 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 . Observed a large metal bowl of shrimp tightly covered with plastic wrap cooling in RIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed bowl in RIF to rapidly cool to 41F or below.

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 packages of tuna in reduced oxygen packaging thawing in RIC with packaging still intact. CDI: PIC cut packaging open.

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 ice scoop buried under ice in bulk ice machine at front counter. CDI: PIC removed ice scoop.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over avocados and cucumbers in reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice being held on TPHC without time labels. CDI: PIC voluntarily discarded item.

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 plastic bowls being used as scoops in large bulk containers of rice and sugar. REPEAT 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 utensils for rice being stored in water at 129F.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored above food for facility in glass door reach in cooler.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided information.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use sanitizer at 3 compartment sink at 10 ppm chlorine. CDI: PIC remixed sanitizer to 50 ppm chlorine.

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 cut lettuce and masago on prep line above 41F. CDI: PIC placed items in reach in freezer to cool since items had been in the unit less than 4 hours.

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 . Observed salmon and shrimp cooling reach in cooler in containers secured with Saran Wrap. Items were cooling at a rate of 0. CDI: PIC placed items in reach in freezer to quickly cool

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. Observed tuna thawing in reach in cooler with ROP packaging still intact.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 10 ppm chlorine.

REPEAT 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 utensils being held in water at below 135F.

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 facility does not have written vomiting and diarrhea plan. CDI provided required information

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine sanitizer at 10 ppm chlorine in three compartment sink. CDI PIC mixed sanitizer to proper concentration and pans were re-sanitized.

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. Observed items on serving line on tphc with no written procedures . CDI provided PIC with template to fill out for TPHC .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed to go menu missing asterisk linking to consumer advisory. 10 day verification 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 ROP salmon being thawed without opening the package per instructions printed on package.

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 utensils for rice being stored in water measuring 130degrees F. CDI PIC to change utensils and water in unit .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer being utilized in kitchen for mochi .

Repeat: 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 Observed PIC without certification. PIC states manager has certification but is out sick.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer concentration at 10ppm. CDI, PIC adjusted concentration; observed sanitizer at 100ppm.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and cooked shrimp cold holding above 41F. Observed all other items at 41F or below. PIC states chicken and shrimp is thawed overnight at reach in cooler, processed, then placed in reach in cooler before placing at front prep line. Observed chicken from same batch in reach in cooler at 41F. CDI, items placed in reach in freezer to cool. EHS advised the PIC to monitor temperature after processing.

Repeat: 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 mark on sushi rice. CDI, item discarded by PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM. Facility has 210 days from the day of permit issuance (December 22, 2021) to obtain certification. Repeat violation.

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 Employee observed attempting to wash hands before preparing food by turning on faucet handles rinsing hands off, and turning faucet handles off. CDI. Food employee was instructed how to properly wash hands and rewashed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No freeze records observed in facility. EHS will verify no later than 9/23/21 that freeze records have been obtained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken and spicy chicken observed cold holding up front in cold hold units above 41F. CDI. Moved to cool in reach-in cooler.

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 procedures for sushi rice were observed in facility, but specify that rice is cooked, cooled to 41F or below, then held on TPHC. Facility was observed holding rice that had been cooked earlier and removed from hot holding without time stamp. CDI. Facility is unable to cool rice due to lack of equipment and procedures have been corrected. Rice was discarded. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory observed missing denoted items that are served raw on menu board on wall and on paper menus. All menus must include disclosure AND reminder. EHS will verify no later than 9/23/21 that consumer advisory has been corrected. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Vinegar observed in unlabeled squeeze bottle.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer bucket observed on floor. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans deemed clean observed stacked wet above sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone observed on prep counter.

2-102.12 Certified Food Protection Manager - C - Establishment has 210 days from the date the permit was issued to attain ANSI food protection manager certifications for managers. At least 1 employee with ANSI food protection manager certification must be present during all hours of operation to oversee food operation. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Manager only knew 1 reportable symptom and none of the reportable illnesses. Employees must be aware of their responsibility to report the “big 5” symptoms and illnesses to the person in charge. Recommend establishment post sample health policy form and ensure employees know where it is located. CDI - Sample health policy given to establishment to post. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink on dry storage shelf and on prep table beside 3-compartment sink. Employee drinks shall be stored on a low shelf or separate area to prevent potentially spilling onto or contaminating food, clean utensils, or food preparation surfaces.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw salmon and tuna stored on shelf above cooked shrimp and cooked chicken in upright cooler. Also, raw portioned pieces of salmon were on top shelf of upright freezer above ready-to-eat foods. Raw animal foods shall not be stored above ready-to-eat foods. Raw animal foods out of their original packaging must not be stored above ready-to-eat foods in freezers. CDI - Food storage order corrected during inspection.

3-501.14 Cooling - P - 2 containers of cooked shrimp were cooked yesterday and still measured 45-46F in upright cooler. Pan of cooked shrimp from same batch in front cooler measured 50F. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked shrimp discarded. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Several TCS ready-to-eat foods in front cooler were not date marked and were made more than 24 hours ago. TCS ready-to-eat foods must be date marked if held in the establishment for at least 24 hours. TCS RTE foods shall be discarded 7 days from preparation with day 1 being the day it was prepared or cooked. CDI - Dates placed on items.

3-501.19 Time as a Public Health Control - P,PF - Time used as a public health control instead of temperature for acidified rice. No written procedures in place at time of inspection. VR - Verification required within 10 days that establishment has time as a public health control procedures in place and is following them. TPHC template emailed to establishment.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - No consumer advisory for raw foods on menus. Place consumer advisory on printed menus and wall menu. Ensure that each item that is served raw is identified by asterisk or other means, and that the asterisk is tied to the disclosure statement with “these items contain raw foods. Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions.” VR - Verification required within 10 days.

7-201.11 Separation-Storage - P - Bottle of Windex on prep table. Toxic chemicals shall not be stored on prep tables. CDI - Windex moved to chemical storage area. 0 pts.

3-501.15 Cooling Methods - PF - Marinated cooked chicken pans were cooling in top of front cooler unit. Cooked shrimp was cooling from yesterday in container that was tightly covered with plastic wrap. TCS foods shall be cooled in equipment that is designed to rapidly cool food (definitely do not used top of make-unit to cool). TCS foods shall also be loosely covered or uncovered to facilitate rapid cooling. CDI - Shrimp discarded and cooked chicken moved to back cooler to continue cooling.

3-307.11 Miscellaneous Sources of Contamination - C - Employee food (cooked duck) stored on shelf above food for restaurant in upright cooler. Employee food must not be stored above food for restaurant. CDI - Duck moved to bottom shelf. Recommend establishment label employee food as well. 0 pts.

2-402.11 Effectiveness-Hair Restraints - C - Employees preparing food with no hair restraints. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket stored on floor and solution had no sanitizer in it. Wiping cloths shall be stored in sanitizer when in between uses and the bucket must be stored off the floor. CDI - Bucket emptied. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Disposable containers used as utensils and stored in several buckets of sauces and in dry storage ingredients. Also, rice paddle stored in 119F water. In-use utensils must have a handle and the handle must not be stored where it is contacting the food. In-use utensils stored in water must be stored in water that is at least 135F.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets and mayo buckets being reused to store new foods. Do not re-use single-use and single-service articles. Discard after original food is finished. // 4-903.12 Prohibitions - C - Disposable food trays stored underneath plumbing of front hand washing sink. Do not store single-use or single-service articles underneath sewage lines. 0 pts.

5-501.114 Using Drain Plugs - C - Drain plug missing on dumpster. Contact landlord to request drain plug be installed on dumpster. 0 pts.