SAKU YAKITORI AND SUSHI BAR

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near cook line without paper towels. CDI: PIC placed paper towels at sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, salmon and butter in prep top unit above 41F. Ambient air of unit was 43F. Items were moved to walk in cooler to cool. Observed various sauces such as chimichurri, jalapeno, ponzu, elote sauce, dumpling, and tare sauce sitting out at room temperature. Items were moved to walk in cooler as they were removed from cold holding prior to service according to PIC. PIC is looking into changing the recipes to make all sauce non-TCS. 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 .

3-501.18 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 chimichurri, jalapeno, ponzu, dumpling and tare sauce squeeze bottles without dates. CDI: PIC dated items during inspection. All other items were correctly dated. 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 .

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 cut lettuce, tofu, tomatoes and salmon skin being held on TPHC without time labels. CDI: time labels were placed on items.

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 the following menu items that include tobiko without asterisks: salmon skin, cali, tempura shrimp, and spider roll. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaner being stored above aprons in dry storage area. Observed sanitizer being stored over single service items on cart next to sushi bar. CDI: Items were relocated. 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 4 cans of Raid in downstairs kitchen. CDI: Items were removed from establishment.

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 tongs laying down on top of cut lettuce inside a container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl being stored in bulk container of panko. Observed spoon with handle down in bulk container of spices

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

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 throughout facility in need of cleaning.

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 stamp for tempura batter on TPHC. CDI- Batter was placed in TPHC. Batter was 39F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with concrete exposed. Re-seal areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled. EHS found that employees cannot see behind slicer to properly clean. EHS gave employee a flashlight to use while re-cleaning. Slicer was properly clean with the use of the flashlight. EHS recommends getting a light source to help with cleaning of the slicer. Manager stated that they will eat one. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in dish machine washed with 0ppm chlorine. Sanitizer was not pulling in dish machine. CDI- Dishes washed upstairs. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers at sushi station. CDI- Avocados taken to be re-washed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between the units.

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 low reach in units at sushi Station in need of cleaning. Observed bins housing utensils in need of cleaning. Observed cold drawer gaskets in back kitchen in need of cleaning.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and pork stored over bread fries and wonton wrappers. CDI- Meats relocated for proper storage 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 slicer heavily soiled with old food debris. CDI- Broken down to be cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed mixing handle attached to a power drill. Drill situation is used for mixing tubs of mayo sauce. Drill is not being used for its intended use. Get mixing equipment and use per manufacture’s instructions.

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 chicken stored behind beef in the prep top. CDI- Chicken placed in front of beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef behind jalapenos in the prep top. CDI- Jalapenos placed away from meats. 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 slicer soiled with old meat debris. CDI- Slicer broken down and cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of salt, MSG and other seasonings without a label. CDI- Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 wall at drink machine in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser empty at upstairs kitchen. CDI: Paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bone marrow stored behind ready to eat items in the cooler drawer. Observed raw chicken and beef stored behind ready to eat peppers in prep top cooler. Observed salmon and yellow tail for sushi stored over ready to eat sauce in walk in. Observed raw sushi fish stored over fully cooked shrimp in reach in cooler. CDI: Items all reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored behind raw beef in prep top cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with minor black build up. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seaweed salad in sushi cooler and in reach in cooler at sushi station above 41F. Sushi chef stated they pulled it out to the counter for several sushi orders and then placed it back into refrigeration. CDI: Product moved to walk in cooler for rapid cooling. Ensure TCS items maintain 41F and below or are placed on TPHC. All other cold holding throughout facility is in compliance. 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 no time marked on sushi rice. Observed no time marked on lettuce. CDI: Time of 4:45 marked on lettuce as it was pulled out for use when all other items on TPHC at the expo station were pulled out. Time for rice marked as it was made during inspection.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed traditional Oke Hangiri wooden sushi rice bowl being used in facility for mixing of sushi rice. Bowl has right angles and a seam in the food contact surface. Discontinue use of this bowl and remove it from facility.

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 gaskets on cooler drawers under coal grill with build up. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing corner guard at downstairs mop sink.

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 chicken skins date marked for 6/2, PIC stated they were frozen and removed on 6/12. Tofu skewers without date in cooler drawer, PIC stated these were prepped yesterday. Observed cooked corn prepped on 6/5, exceeding the 7 days. CDI - PIC properly date marked chicken skins and tofu skewers. PIC discarded the corn. 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 .

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

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 open drink directly on clean plate at the cookline. CDI - employee removed and rewashed the plate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink at the sushi prep area without paper towels. Provide paper towels to both handsinks. CDI - Paper towels 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 raw chicken stored over raw beef. CDI - PIC rearranged the order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed “clean” knife in the second floor kitchen prep area with food debris. CDI - PIC brought to warewashing to have cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tempura rice with a date of 12/12, PIC stated this was removed from the freezer on 12/17, however this date was not on the label. Observed lamb with the date of 12/12, exceeding the 7 days. Oberved some inconsistent datemarking throughout. CDI - allowed to date mark properly. Reminder - ensure food handlers are educated on the process of date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle at the handsink. CDI - PIC removed/discarded as they were not sure what was in the spray bottle.

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 just prepped noodles actively cooling covered and a put was on top of lid. CDI - PIC removed the pot and uncovered. Noodles were taken to the freezer to rapidly 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 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen meat sitting in a metal bowl at the food prep sink. CDI - discussed proper ways to thaw, PIC chose to run water over the product.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between equipment.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans (2-applesauce and 1-hoisin) CDI - PIC removed and placed in a designated area for dented cans.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored over prep table; observed cleaner stored on the drain board of the 3-compartment sink. CDI - PIC relocated these chemicals.

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 bulk sugar bin not properly labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel under the grill. CDI - removed and stored in sanitizer.

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 on top of the ice machine (upstairs)

4-501.11 Maintain equipment in good repair. Observed one of the sliding doors to the sushi display case cracked. Replace.

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 the upright reach in cooler upstairs accumulating food residue. Clean and maintain.

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 two employee drinks stored on the top shelf in the reach in cooler (upstairs). CDI- PIC relocated.

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 beef stored over seafood in the walk in cooler. CDI - PIC relocated the beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled spray bottle with cooking sauce At the cookline. Observed several squeeze bottles at the sushi prep areas unlabeled.

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 on top of the ice machine (upstairs)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at the middle bar handsink. CDI - PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over spicy mayo in the walk in cooler. CDI - PIC rearranged the storage order. For more information on food storage order 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 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 cooked noodles improperly cooling in a deep pan, covered with a lid and stacked pan. CDI - PIC placed in shallower pan and uncovered.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mini black cutting board heavily scratched and scored. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small residential chest freezer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sushi handsink being blocked by a rice warmer. CDI - PIC removed the rice warmer.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dishmachine not sanitizing. CDI - PIC primed the machine and is now sanitizing. Ensure you test the machine daily before operation to ensure the dishmachine is properly functioning.

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 seaweed salad portioned and frozen, seaweed salad is then removed from the freezer without a pull date. Date on the seaweed salad was 11/13. To accurately count the 7 days properly provide a pull date. PIC stated that the seaweed salad was removed too days ago. Observed ready -to - eat foods prepped in house and then frozen, without dates prepped. Observed cooked noodles in the walk in cooler improperly date marked 11/19 to 11/26 CDI - Allowed the PIC to properly date since the date removed from the freezer was determined. Properly date ready-to-eat foods placed in the freezer to accurate count the 7 days. Explained properly datemarking, include the date prepped as day 1.

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 the PIC did not provide TPHC written procedure for salad (downstairs kitchen) and for the sushi rice (upstairs). Provided the PIC with the form and assisted in filling out.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaners stored directly over the warewashing sink. CDI relocated cleaners to chemical storage area.

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 blanched broccoli improperly cooling with plastic wrap over the product and in a deep pan. CDI - PIC placed in shallower pan and uncovered.

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 butter in an unlabeled spray bottle. Observed turmeric in unlabeled container on shelving.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef steak. Observed raw pork stored over raw fish in walk in cooler. Observed raw chicken stored over raw shrimp in the cook line drawer cooler. CDI - rearranged storage order of food items.

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 PIC did not provide TPHC written procedure. Observed batch of sushi rice without time stamp. CDI- sushi rice time marked and written procedure obtained.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaners stored directly over clean bowls at cook line. CDI relocated cleaners to chemical storage area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed dining room window open upon arrival without screen in place. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in 1st floor bar area. Keep screen closed on window. PIC actively working with EcoLab to prevent and remove fruit flies.

4-501.11 Maintain equipment in good repair. Observed small water leak in walk-in cooler ceiling. PIC has called for repair service.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC did not provide a max registering thermometer for upstairs kitchen dish machine. Verification required within 10 days. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide lactic acid test strips for testing 3 compartment sink sanitizer. Verification required within 10 days.