YUNTA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED shrimps, chicken, hot holding at temperatures below 135F. CDI. PIC reheated the items to the right temperatures. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice, fried eggs, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. **** all other items were held at right temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 handle commingled inside salt bin. CDI: PIC removed scoop from salt bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one handheld potato masher with visible food debris on the mashing surface, stored on the clean dish rack. CDI: Masher was moved to the dish machine to be re-washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since much improvement of food contact surfaces compared to previous inspection report. If observed as a repeat violation during next inspection, full points will be deducted. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding in the rice cooker below 135F (see temp chart). PIC noticed the switch had been turned off on the power source of the rice cooker. CDI: PIC turned power back on to reheat the rice back up to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sushi rice held on TPHC time-stamped for 24 hours past the start time. CDI: PIC changed out the time stamp to indicate the correct start and end time of the sushi rice, not surpassing 4 hours.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for menu item "Panza Nigiri" under the Bar Bites Special section of the menu. EHS observed this menu item is asterisked under the Nigiris section of the menu, as the salmon belly is served undercooked. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points since last inspection report stated 4 different menu items missing asterisks for their consumer advisory, and all changes for those menu items were corrected, and EHS observed just one menu item out of compliance during today's inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle near the handsink located inside the kitchen. PIC stated it was full of degreaser. CDI: PIC created label to indicate contents of spray bottle to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 cases of cooking canola oil stored directly on the floor by the can wash. Keep cooking oil stored off of the floor to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans wet-stacked and stored on the clean dish racks. PIC stated they have always had issues due to limited space for proper air-drying. EHS advised obtaining fans to help facilitate in rapid air-drying of multi-use equipment/utensils to prevent wet-stacking. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at can wash. Repair water leak.

5-202.12 Provide at least 100F water at handsinks. Observed 93F at sink. CDI PIC facilitated sink to be fixed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat items such as jalapeños. CDI PIC changed order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean with sticker residue on outside, stacked so that it was touching the inside, food contact surface of the next container. CDI PIC moved dishes to be re 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 .

3-501.14(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 TCS sauce cooling at a rate insufficient to reach 70F and below in 2 hours. CDI PIC facilitated sauce to be moved to a shallow metal pan to expedite cooling. Items reached 70F and below in 2 hours. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed NY Strip, Beef Anticucho, Lomo Saltado, Beef with no asterisk. These items may be cooked to order and undercooked. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS sauce cooling in large, deep well, plastic containers, at a rate that would no allow product to reach 70F in two hours. CDI PIC facilitated item to be placed in large, metal, shallow pans to expedite cooling. Item reached 70F and below in 2 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 handles touching food in few containers of product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Repeat

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water flow at hand sink in back prep area low. CDI PIC facilitated repair during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy for reporting Foodborne illnesses. Only observed the poster. CDI - Provided employee health policy to the PIC For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed “Clean” tongs with food debris. CDI - taken to warewashing to be rewashed. 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 noodles prepped around 1148AM in the cooler drawers above 41F. CDI - PIC removed to placed back into the WIC to properly cool down. All other items in the cooler drawers were at 41F and below. Observed various fish in the prep top cooler above 41F, observed that they were doubled pans and had been placed in the unit around 1030AM this morning. CDI - PIC voluntarily discarded and explained their options to either keep at 41F and below or utilized Time as Public Health Control (TPHC). All other TCS foods in the unit were at 41F and below. REPEAT

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut bamboo sheets in standing water. CDI - PIC used colander and ice so that the water can drain.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food handlers with watches on. Remove to prevent contamination

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ginger stored under raw tuna in prep unit. Observed RTE sauces stored under raw proteins in WIC. CDI PIC moved all items to proper order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in boxes stored over ready to eat food such as cooked potatoes. 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 large, deep well container of potatoes cooked yesterday holding above 41F. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef and chicken, and cooked chicken holding above 41F. Cold drawer holding 41F and below. PIC believes drawer did not get closed all the way. PIC stated he check the temperature this morning and it was holding 41F and below. Items moved to WIC for rapid cool. CDI PIC stated will ensure drawers are sealed closed at all times between use. Improvement from last inspection, reduction to 1/2 points. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(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 .

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 potatoes prepared yesterday in deep well, covered, plastic container. CDI PIC voluntarily discarded. PIC stated they will keep lids off and smaller amounts during cooling going forward. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on prep line for use with stickers still adhered. CDI PIC returned them to be rewashed and sticker removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Repeat

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in front prep area with sealant cracked and missing. Reseal.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink was blocked by temporary A/C unit. CDI PIC moved unit out of the way.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over ready to eat food in large prep unit. CDI Food was voluntarily discarded due to cold hold issues. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with sticker residue on outside of containers touching the inside, food contact surface of the next container. CDI All containers sent through dish machine and re washed. 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 All TCS items in large prep unit and ambient air holding above 41F. Items have been holding above 41F for unknown amount of time. CDI PIC voluntarily discarded all TCS items. Repeat VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 fish completely thawed in walk in cooler while still in ROP packagi. CDI - All thawed packages of ROP fish were opened. -REPEAT-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked.

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 inside of RIC with residue on bottom shelf. More frequent cleaning is required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thinly sliced salmon, scallops, and tuna at sushi station flip top cold holding at temperatures between 52F and 56F. Items are removed from reach in cooler, thinly sliced, and then placed in flip top cooler for service. CDI - All items in flip top were placed on TPHC. Items are held for no more than 30 minutes. Items in reach in cooler were 41F or less. TPHC procedures were updated to represent changes in time control. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked sweet potatoes being held on prep table without temperature control. Sweet potatoes are held on prep table without temperature control for approximately 1 hour and do not exceed 4 hours. CDI - Sweet potatoes were added to established TPHC procedures in establishment. PIC has been advised to mark sweet potatoes with begin and discard times. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered container of cooked whole potatoes cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 completely thawed in walk in cooler while still in ROP packaging. Establishment thaws ROP fish under running water, stores in walk in cooler, then slices for sushi the next day. CDI - All thawed packages of ROP fish were opened. -REPEAT- -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored over ice machine without a lid. CDI-Employee added a lid to their drink and moved it to a designated area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher touch dirty dishes and then begin to put away clean dishes. CDI-PIC corrected employee and contaminated dishes were washed.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in restrooms.

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 produce stored over washed produce in WIC. Adjust storage order so unwashed produce is stored beneath washed produce and other RTE foods.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential pesticides inside establishment. PIC provided proof of a recent commercial pest treatment. CDI-PIC voluntarily discarded residential pesticides.

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 four packages of thawed tuna in WIC still in ROP. CDI-PIC removed fish from ROP.

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 handle making direct contact with diced red peppers in cooler drawer. CDI-Employee placed handle in the up-right position.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on both dumpsters. Keep doors closed to prevent the harborage of pests. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug on recyclable dumpster. Replace plug to prevent improper disposal of waste.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored behind cooked octopus in the lowboy. CDI: EHS educated PIC on storage order in the lowboy. Items rearranged. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

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 salt shaker unlabeled at the grill. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several dishes with dried food residue that were stored as clean. CDI: dishes placed at the dish machine. -1.5-

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 a large container of steamed potatoes that were steamed today tightly closed in the walk in cooler. CDI: container uncovered to cool quickly REPEAT VIOLATION -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. REPEAT VIOLATION -0.5-

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 bar dish machine dispensing 0ppm chlorine sanitizer. Bar dish sanitizer switched out to a new one and is now dispensing at 50ppm-100ppm. Observed sink and surface sanitizer at 3 comp sink dispensing 0ppm. PIC called ECOLab to come fix it. Facility is to use dish machine until the 3 comp sink sanitizer dispenser is working properly. VR within 3 days. REPEAT VIOLATION -1.5-

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 a couple large pans of cooked sweet potato and potato medley in the walk in cooler at 44F-48F. Per PIC, items have not been taken out during prep. CDI: voluntarily discarded. -1.5-

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 a couple items that were prepped today tightly wrapped in the walk in cooler. CDI: items unwrapped and left to cool quickly in the walk in cooler. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in the prep sink with 86F cold water. CDI: beef moved into the walk in cooler to continue thawing. REPEAT VIOLATION -0.5-

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 in-use working squeeze bottles of oil and water unlabeled. REPEAT VIOLATION -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal containers wet stacked. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine. VR within 10 day. -0.5-

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 and diarrhea cleanup plan. CDI: EHS discussed and provided another copy via email. REPEAT VIOLATION -0.5-

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 calamari and raw scallops stored over ready to eat octopus. Observed raw chicken stored behind cooked octopus in the low boy. CDI: items rearranged REPEAT VIOLATION -1.5-

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 bar dish machine at 0 ppm. CDI: dish machine ran out of sanitizer and PIC was able to provide more during inspection. -0-

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 garlic confit prepped on 5/25 in the walk in cooler. CDI: voluntarily discarded -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing under cold running water at 82F. CDI: EHS discussed about the method of use and PIC switched method to thawing in the walk in cooler. -0-

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 squeeze bottles of white wine, oil, and sesame oil unlabeled. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in at the sushi/ceviche station. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at the hand sink by the cook line. Recommend to repair. -0-

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 not in compliance yet CDI directed to handout

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed multiple food employees begin direct food preparation without first washing hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees soil gloves on soiled wiping cloths and then return to food preparation without changing gloves and washing hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple food employees donning gloves without first washing hands. CDI coaching, training, hands washed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed bar hand sink without towels. CDI restocked

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 scallops over cooked proteins and unwashed vegetables over washed vegetables in walk in cooler. CDI reorganized

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 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 cooling TCS sauces. Temperature dropped 5 F in 45 minutes. CDI cooling procedures changed

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 ice bath cooling in walk in cooler where pans failed to provide sufficient surface area to cool properly. CDI cooling procedures changed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet and soiled wiping cloths stored on food prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them on final prep table in front kitchen.