MIZU

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in dish room. Ensure all handsinks have a handwash sign posted. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in WIC during inspection. CDI - Strawberries voluntarily discarded. Repeat. 1 pt.

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 ground beef being stored above raw whole in-tact muscle beef in WIC during inspection. CDI - PIC corrected storage order. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sushi prep holding above 41F during inspection. See temperature chart. Ambient in unit 43F. Maintenance contacted during inspection. Facility removed all sushi items from menu until repair. All out of temperature foods voluntarily discarded. 72 hour VR required. Repeat. 3 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tomato jam from 6/11/26 in WIC and dessert prep during inspection. CDI - Tomato jam voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed various items on menu that are allowed to be ordered undercooked or raw without an asterisk leading to consumer advisory during inspection. CDI - Employee added asterisks to all items on all menus during inspection. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing above 400ppm quat during inspection. CDI - Facility to dilute and test sanitizer until repair. Maintenance contacted during inspection. 1 pt.

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 raw spicy tuna mix cooling from ambient while in deep, sealed plastic containers in Robata unit during inspection. Tuna was not cooling rapidly. See temperature chart. CDI - Tuna moved to WIC, ice bath, and eventually shallow, metal pan in WIF to hasten cooling. Tuna achieved 37F during inspection. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various working containers void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a multitude of fruit flies throughout facility during inspection. More frequent or thorough pest control necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer compartment in three compartment sink unable to retain sanitizer during inspection. Repair necessary. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed jalapeños with white build up. CDI: Jalapeños were voluntarily discarded.

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 ground beef being stored above pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 vegetable broth at 101F with 20 mins left in 2 hour cooling window. Observed potatoes cool 3 degrees in 65 minutes during 2 hour window. CDI: Broth was split and placed in freezer, potatoes were placed on sheet pan. EHS observed both items reach below 70F by end of window. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hamachi and salmon above 41F in prep top. Items were in containers lined with disposable cloths. Observed mushroom chili oil and brown butter sitting out on counter above 41F. CDI: Items were moved to walk in cooler to cool. Brown butter was voluntarily discarded. Points remain the same due to improvement from last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 rice being held on TPHC without a time label. CDI: Item was voluntarily discarded.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed vegetable broth cooling in a large portion at room temperature. Observed potatoes cooling in a thick portion inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed a couple of shell stock tags without last sale date recorded. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over cooked beets, raw beef over cooked pork belly and raw sausage over tofu in walk in cooler. Observed raw chicken being stored over sauces in prep unit. CDI: All storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: PIC adjusted tubing and primed line, new concentration is 50ppm. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, watermelon sauce, salmon eggs, tuna and salmon filet in prep top/unit above 41F. Observed burnt onion pesto sitting near grill above 41F. Ambient air of prep top was 44F. Items were placed in walk in cooler. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 a time label. CDI: Time label was placed on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of glass cleaner without a label. CDI: PIC labeled item.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed “dehydrated watermelon” in containers on prep top. PIC stated watermelon is cooked in oven until very crispy then held out of refrigeration for a maximum of 7 days. CDI: Items were voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 snapper cooling at a rate of 0.05F/min inside sushi display case. CDI: PIC placed item in walk in freezer to cool. 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 crab and raw fish thawed out in walk in cooler with ROP packaging still intact.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside prep coolers. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60 degree chopped cabbage on the counter. Cut leafy greens are considered TCS and must be kept in temperature control. CDI - Item was voluntarily discarded.

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 one container of flour without a label.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies throughout the kitchen.

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

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed spoons for service with handles turned in different directions.

REPEAT 5-403.12 Condensate drainage shall be drained from a point of discharge to a floor drain. Observed condensate drainage pipes from the Soda machine leading into a dump sink.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed a missing trashcan next to one handsink.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in the restrooms.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw pork stored above ice cubes for the bar in the walk-in freezer. Improvements made from previous inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the back kitchen ice machine flap

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 tuna inside of intact ROP packages.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies throughout the kitchen. Manager stated that they have switched pest control companies to improve the situation.

5-403.12 Condensate drainage shall be drained from a point of discharge to a floor drain. Observed condensate drainage pipes from the Soda machine leading into a dump sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood stored above ready-to-eat imitation crab in the walk-in cooler. Observed open packages of raw meat stored above formed ice cubes in the walk-in freezer. CDI - All items were moved to the correct order. Improvements made from previous inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the drink machine ice chute. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine reading 10pm chlorine at the beginning of inspection. CDI - Machine was primed and began to read 100ppm.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a missing consumer advisory for the entire restaurant week menu. CDI - Items will be discarded in 2 days due to the end of restaurant week.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies throughout the kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with no hair restraint and a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cups being used to scoop rice in the prep cooler.

4-501.11 Maintain equipment in good repair. Observed sushi display cooler was above 41 degrees. Manager had moved all fish to a low boy cooler until the unit can be repaired.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing cloth out in hand sink. CDI: item was removed, education provided.

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 duck meatballs being stored over fish inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a start/discard time. CDI: time label was placed on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle containing glass cleaner without a label. CDI: Item was labeled.

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 hamachi thawed out in prep unit with ROP packaging still intact. Ensure packages are cut prior to thawing under refrigeration. CDI: Packages were cut during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects throughout the kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside bottom of reach in cooler. Clean as needed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags without the last date of use and stored in chronological order. A VR will be conducted in 10 days to follow up on oyster tag dating and organization. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food inside of the prep unit being held above temperature threshold (hamachi). Item was prepared earlier and placed inside of unit before fully cooling. CDI- Item was placed on ice bath to cool below temperature threshold. No escalation of points due to improvement. - 1.5 - REPEAT

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 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 cooked shrimp with a prep date of 8/2. Ensure that foods are being discarded when expired. CDI - item was voluntarily discarded by PIC. - 1.5 - 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed hamachi not fully cooled before placing inside of reach in unit. Ensure that items being placed inside of the reach in unit are fully cooled before placement in constant use holding equipment. CDI- Item was cooled using ice bath during the inspection. - 0.5 - 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 stored in 75F water. CDI - Utensils removed from water during inspection. 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 scoop in bulk flour container with handle in contact with product. CDI - scoop was removed. - 0.5 - 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: http://meck.co/FoodSafety Observed raw ground beef stored below raw chicken. CDI PIC reorganized foods inside of the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being hot holding warmer at a temperature range of 120-130F. Gravy was reheated on the stove during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of the prep unit being held above temperature threshold including spicy crab and tuna. Both items were prepared earlier and placed inside of unit before fully cooling. CDI- Both items were moved to walk in cooler to cool below temperature threshold. No escalation of points due to improvement.

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 spicy crab and tuna not fully cooled before placing inside of reach in unit. Ensure that items being placed inside of the reach in unit are fully cooled before placement in constant use holding equipment. CDI- Both items were cooled using ice bath during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers. Recommend pyramid stacking method.

2-103.11(H,I,K,M) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC shall ensure that proper rules in the food code are being correctly carried with active managerial duties. Observed foods not effectively being cooled by placing foods inside of reach in cooler and prep units. Observed foods not effectively holding temperatures inside of the prep unit. Observed dishes inside of the dish area not effectively being sanitized due to dish machine needing to be primed. Employees aren’t effectively preventing cross contamination due to storage inside of the walk in cooler and using the same gloves to handle raw and ready to eat foods. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink most of inspection. CDI- Replaced during the inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handwashing sink shall be available at all times and used for the sole purpose of handwashing only. Observed hand washing sink with a spray bottle and pan stored inside. CDI- Removed during the inspection.

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 ground beef stored above oysters on the half shell. Observed a team member with same gloves touch raw chicken and also handle sesame seeds on ready to eat foods. CDI- Foods were stored according to the final cook temperature during the inspection.

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 sanitizer inside of the dish machine not meeting correct concentration during the inspection. CDI- Person in charge corrected before REHS left the inspection by priming the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food contact surfaces observed with visible debris from past uses and labels attached. CDI- These dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of the prep unit above temperature threshold such tuna(45F), potatoes(52F), breaded cauliflower(65F), breaded shrimp(52F) cabbage(46F), and unsalted butter(60F). Foods were attempting to cool inside of prep and reach unit. Foods were moved to walk in cooler to cool at a faster rate.

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 a number of foods including picked shrimp and octopus not properly date marked. Foods had dates from 1/8/23 due to date marking errors. Other ready to eat tcs foods did not have dates at all. CDI- Foods were properly date marked during the inspection. 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 .

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 breaded cauliflower, breaded shrimp, cabbage, and potatoes all recently prepared and placed inside of open air environments. Foods were moved to walk in cooler to properly cool.

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 secondary squeeze bottles without labels present.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies inside of the kitchen. Be vigilant in efforts to control the spread of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure that wet wiping cloths are making it back to sanitizer buckets.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in sushi case and reach in cooler without label being removed or washed before time.

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 knife stored in between prep station and wall. Removed during the inspection and sent to 3 comp sink to be washed, rinsed, and sanitized. 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 75F water. Utensils removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers. Recommend pyramid stacking method.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink but the grill area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are following the correct handwashing procedure. Observed an employee recontaminate hands and then followed up with preparation of food. CDI- Person in charge stopped the employee and corrected handwash. Employee rewashed hands.

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 sanitizer inside of the dish machine not meeting correct concentration during the inspection. CDI- Person in charge corrected before REHS left the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of the prep unit above temperature threshold such as scrambled eggs(67.4F), shrimp(43.5F), crab sticks(42.5F), and seasoned tuna(43.5F). Foods were moved to walk in cooler to cool at a faster rate.

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 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 cole slaw and sour cream with expired labels. CDI- Ensure that foods are being discarded when expired. 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 rice stored in prep unit that was prepared the day before without a label present. CDI- Rice was dated during the inspection.

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 no written procedure for sushi rice or time stamp during the inspection. Written procedures were given during the inspection and filled out before REHS left facility. Time stamp was added to sushi rice.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside a secondary bottle in the dish room without labels attached with the common name of containers contents. CDI- Labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the kitchen. Be vigilant in efforts to control the spread of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods inside of the walk in freezer stored on the ground. Ensure that foods are stored in a manner that prevents possible contamination from occurring.

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 bulk storage containers with bowls and containers inside without handles. CDI- Utensils with handles are to be ordered. EHS advised PIC to make sure that the handles are above foods at all times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers. Recommend pyramid stacking method.

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 behind the dish machine with heavy build up attached.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags being retained with no date from the last container used and not in chronological order. CDI-tags were correctly labeled and filed.

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 shrimp and lobster being stored over cooked octopus. CDI-octopus was moved to be stored over shrimp and lobster.

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 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 puréed squash and veggie stock with expired date labels. EHS explained to PIC that these items should be date marked for 7 days. CDI-foods were discarded

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 in use utensils in brown sugar, tempura mix, panko, and rice with no handles in the food. CDI-utensils were discarded. Utensils with handles are to be ordered. EHS advised PIC to make sure that the handles are above foods at all times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored on prep table.

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 procedure for vomiting and diarrheal events. EHS provided documents.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine in bar area to have a concentration below 50ppm. CDI-dish machine was primed and sanitizer concentration was 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms in cold drawer that were above 41F. PIC stated that the mushrooms were removed from WIC and left out at room temp before EHS arrival. CDI-mushrooms were placed back into WIC to quickly cool down. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pumpkin P cooling while covered. CDI-Lid was removed from container. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine dismachine. VR will be done by 01-08-21.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food mixed in with food used for customers and service.

2-401.11 Eating, Drinking, or Using Tobacco - Upon entering the kitchen observed numerous employees eating the staff meal just inside the kitchen. Observed open Red Bull can on prep surface next to utensils. Staff should be consuming food and beverages in designated areas and storing properly. All corrected during the inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed bartender wash hands, turn handles off with bare hands, and wipe her hands on her clothes to dry. Informed bar manager and he had her comply with proper washing.

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 pastry chef handling fresh bread with bare hands. Stopped her. She washed her hands, donned gloves, and finished cutting the bread. The bread was then grilled to heat all touched areas to at least 165F.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce over containers of RTE products in walkin cooler. Chef began rearranging during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice scoop being stored in a mounted ice holder and the scoop was submerged in water with debris floating in it. Scoop was immediately removed and taken to be washed in the dish machine. Alternate storage of scoop has been arranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Did not observe violation. Once service begins different types of butters (all made with unsalted butter) are brought out to soften and warm up. These butters have been labeled today for a 4 hour hold time. TPHC procedures must be in place before next inspection.

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 carrot dressing, XO sauce, butter, feta, tomato salsa, and arugula with date marks on or before 8/31. Discarded all voluntarily.

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 numerous items out of temperature in prep units due to not being cooled prior to putting in the prep unit. Moved all items to the walkin cooler to rapidly chill to 41F. Items included lettuce, cabbage, crab meat, tuna, different types of butter. All items were at 41F or nearing 41F by the end of the inspection. They had not been out of temperature for more than 2 hours.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sani buckets with towels at 100ppm Quat. Refilled to proper levels.

4-101.17 Wood, Use Limitation, 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Traditional wood bowl is being used for sushi rice making. There is a seam that cannot be adequately cleaned and the bowl is absorbant so it cannot be adequately washed, rinsed, and sanitized. Facility has agreed to move back to a Lexan container to make sushi rice.

5-205.15 Maintain a plumbing system in good repair. Observed small leak under prewash bay on dish machine. Repair.