SUSHI TAKU

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed the facility continue to struggle with cold holding violations despite being placed on a RCP for cold holding following the previous inspection on 4/9. Management remains the same and although overall improvements were observed there are still items being found out of temperature. 10 day VR to observe corrections during the reinstated RCP visits. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shrimp lollipops to be stored directly behind a container of spring mix in the cookline opentop across from the fryers. REPEAT. - Observed buckets of RTE sauces to be stored on the lower shelf in the WIC directly below numerous containers of raw sushi fish and raw salmon. REPEAT. CDI - Storage order rearranged. 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 3 mandolin slicers, a meat pounder, and 2 large sifters to be stored as clean throughout the kitchen with visible food debris on their food contact surfaces. REPEAT. CDI - Dishes moved to the dishwashing area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of raw mussels to be at a temperature of 49-65F in the opentop across from the wok. Half of the container of mussels were observed to be submerged in water following the thawing process that took place 15 mins prior as per the cookline employee. EHS advised the staff that they must check on water temperatures when thawing under running water to ensure it is below 70F and that raw mussels may not be stored submerged in water. REPEAT. - Observed containers of spicy scallops and spicy tuna to be at temperatures of 59-64F in the WIC. PIC was unsure and for how long the item was out of temperature for. REPAET. CDI - Items voluntarily discarded. *Facility to have RCP reinstated from 4/9 inspection for cold holding as it continues to be an issue despite improving overall* 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 approx 10-15 containers of spicy kani to be date marked for 9/7 or 9/13. Upon questioning, the PIC stated that they are pulled from the freezer and those are the original prep dates on the containers. All items were pulled from the freezer this morning as per the PIC. CDI - Pulled from freezer dates added to the containers. 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 2 chemical spray bottles containing a yellow liquid stored on the chem rack at the dishwashing area and the chem rack in the back hallway area to not be labeled as to their contents at the time of the inspection. CDI - Degreaser bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed approx 9 trays of raw salmon to be cooling at a rate of <.04 degrees/min in the WIC. Items were cooling down following slicing/prep after the truck delivery at approx 12-12:30pm. All trays were observed to be covered in multiple layers of plastic wrap, not allowing for adequate air flow around the product. REPEAT. CDI - Plastic wrap removed from raw salmon trays to allow for adequate cooling. - Observed half a block of cream cheese and 3 trays of yellowtail to be at temperatures of 49-51F in the sushi display case and the sushi lowboy refrigerators. PIC stated that the cream cheese was just prepared as they closed following the lunch period and was prepped to be used for the dinner service when they reopen at 4:30pm. Raw yellowtail was found to be cooling in the sushi lowboys following prep/delivery earlier that day and was observed to be covered in multiple layers of plastic wrap. Both the sushi lowboy and sushi display case are not designed nor approved for rapid cooling. REPEAT. CDI - All items moved to the WIC and plastic wrap removed from raw yellowtail trays for rapid cooling. 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 a sheet pan full of approx 20 ROP tuna packages to be thawing in the WIC with the ROP packaging still in tact. 4 packages had finished thawing and the rest were still observed to be in the thawing process. Thawing instructions on the packaging state to remove from packaging. CDI - 4 thawed ROP packages voluntarily discarded. The remainder that were still in the thawing process were removed from the ROP environment.

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 bins of soy sauce and rice to not be labeled as to their contents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed ingredients and condiments used for the employee family meals made between lunch and dinner service to be stored on a top shelf in the WIC, stored amongst and above food to be used for consumers. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the cookline handwash sink to not be provided with paper towels at the time of the inspection. CDI - PIC restocked paper towel holder.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a shelf full of plastic containers of spicy tuna to be stored directly above 2 shelves of RTE sauces in the WIC. REPEAT. - Observed a large bus bin of raw chicken breast to be stored on a shelf above containers of RTE raw sushi fish in the WIC. REPEAT. *Points to remain the same due to improvements noted from previous inspection* CDI - Raw chicken bin moved to lower shelf below all other raw products. Shelves rearranged so that the containers of spicy tuna are no longer stored directly above the RTE sauces in the WIC. 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 plastic insert containers and large metal sifters to be stored as clean at the 3 compartment sink and on the clean dish rack adjacent the ice machine to have food debris on their food contact surfaces. CDI - PIC placed at the dishwasher area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed an insert container of crab rangoons to be at temperatures of 74-86F and to be cooling in the cookline opentop refrigerator across from the fryers. PIC stated that they have tried to adjust the process since the previous inspection and have staff cooling them down in the WIC but they need them immediately on the line when they open so they are often brought up to the line while still in the cooling process. Observed crab rangoons in the opentop were from approx 11-11:30am as per the PIC and would have missed the first cooling window. CDI - PIC voluntarily discarded the crab rangoons. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of seaweed salad and a container of octopus salad to be in the expo opentop refrigerator at temperatures of 51F and 49F, respectively. PIC stated that they had a busy lunch period and the opentop lid was most likely left open for that time. The items were out of temperature for an unknown amount of time. REPEAT. CDI - PIC voluntarily discarded both items. *Facility to be placed onto a RCP for continued cold holding issues throughout the facility* 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 insert containers of shrimp tempura, fried stuffed peppers, fried mushrooms, and fried calamari being held on TPHC on the cookline countertops to not be provided with time stamps indicating the start and discard time. REPEAT. CDI - PIC time stamped all items with the proper start times of 11am. All items are used throughout service for their lunch hours (11:30am-3pm) before being discarded and restocked for their dinner service (4:30pm-10pm).

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 a container of crab rangoons to be cooling in the cookline opentop refrigerator and were observed to be at temperatures of 74-86F after 3 hours. Opentop refrigerators are not approved nor designed for rapid cooling, all cooling must be done in shallow containers or sheet pans in the WIC. REPEAT. CDI - Container of crab rangoons voluntarily discarded for missing first cooling window. - Observed a container of cooking chicken to be at a temperature of 60F in the cookline lowboy across from the wok. PIC stated that the chicken is cooked at the beginning of lunch (11:30am) and cooled to be used throughout the day. Chicken was observed cooling in a unit that is not designed nor approved for rapid cooling. CDI - Chicken moved to a sheet pan and placed into the WIC to rapidly cooling in. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the sanitizer bucket behind the sushi counter to be stored directly on the floor at the time of the inspection.

4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be heavily damaged with metal fraying in multiple directions and the farm to be cracked in half. CDI - PIC voluntarily discarded.

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 a bin of ginger and a single service yogurt that is used for employee meals as per the PIC to be stored on a middle shelf above/amongst food to be used for consumers. CDI - Employee food bin moved to lower shelf and labeled.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the cookline handwash sink to be clogged/not dispensing soap at the time of the inspection. CDI - Soap dispenser unclogged.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of spring mix and cooked shrimp in the front row of the cookline opentop refrigerator across from the cookline wok with insert containers of raw chicken, egg wash, raw shrimp, and raw oysters stored behind the RTE items. - Observed a tray of imitation crab meat stored on the speed rack in the WIC below other trays of raw salmon and tuna. - Observed a container of raw chicken wings stored on the top shelf of the cookline lowboy refrigerator across from the wok and directly above an opened bag of spring mix. - Observed a container of breadcrumbs in the expo area opentop refrigerator stored in front of containers of raw tuna and raw salmon. CDI - Storage order rearranged in all units with incorrect storage order. EHS provided education on proper storage order in opentop refrigerators and why it is important. 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 an insert container of crab rangoons stored in the cookline opentop refrigerator across from the fryers at temperatures of 59-130F. Container was observed overflowing and deep with the bottom middle ones being the warmest and the top layer being the coldest. PIC stated they begin frying them at 11-11:30am daily and are placed into the cookline opentop to be used throughout the day. REPEAT. - Observed an insert container of softshell crab stored in the cookline lowboy refrigerator across from the fryers at temperatures of 44-45F. PIC stated they had the container out for prep earlier that morning right before opening at 11:30am. REPEAT. CDI - Crab rangoons moved to a sheet pan and placed into the WIC to rapidly cool. Softshell crab moved to WIC to rapidly cool. 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 insert containers of shrimp tempura, fried stuffed peppers, and fried calamari being held on TPHC on the cookline countertops to not be provided with time stamps indicating the start and discard time. - Observed an insert container of spring mix in the cookline opentop refrigerator being held using 6 hour TPHC to not be provided with a time stamps indicating the start and discard times. CDI - PIC time stamped all items with the proper start times of 11am. All items are used throughout service for their lunch hours (11:30am-3pm) before being discarded and restocked for their dinner service (4:30pm-10pm).

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 the “smoked sweet roll” and the “Philadelphia roll” containing smoked salmon to be missing the appropriate asterisk linking them to the consumer advisory on the menus. 10 day VR to observe correction on menu.

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 a deep/overflowing insert container of crab rangoons cooling in the cookline opentop refrigerator across from the fryers, which is not designed to cool products down. All cooling should be done on sheet pans/shallow insert containers in the WIC. REPEAT. CDI - PIC relocated crab rangoons to a sheet pan and into the WIC to rapidly cool as they were within the first cooling window. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned plastic deli containers and metal insert containers to be wet nested on the clean dish rack adjacent the dishwashing area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection. CDI - EHS provided written employee health policy to PIC. To be reviewed during VR. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures on site for the cleanup of vomit and diarrheal events. CDI - EHS provided written procedures for vomit and diarrhea cleanup events. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed a kitchen employee taking a quick break and then immediately don a pair of gloves to go back to working with food after touching his hat/face/hair. CDI - EHS intervened and provided education on proper handwashing procedures to the PIC who then informed the employee. Hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a majority of the insert containers, lids, metal bowls, etc. stored as clean on the clean dish rack adjacent the dishwashing area to have stickers/sticker residue on the containers. 10 day VR to observe stickers/sticker residue removed from dishes stored as clean. 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 an insert container of crab rangoons that was cooling in the cookline opentop refrigerator at an internal temperature of 75-88 after 3 hours. CDI - PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw octopus in the sushi bar lowboy, a container of spring mix in the cookline opentop refrigerator, and 2 containers of cooked/RTE crab stored out on the sushi counter at temperatures of 60F, 49F, and 48-53F, respectively. All items were found out of temperature due to them being in and out of use throughout lunch. REPEAT. CDI - PIC placed all items in the WIC to rapidly cool. 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 (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. - Observed all items time stamped for proper 4 hour and 6 hour TPHC (sushi rice observed at 121F at the sushi counter rice cooker) but facility was not aware they needed to have written procedures. REPEAT, no increase in severity. CDI - EHS provided written procedures and filled them out at the time of the inspection with the PIC. TPHC procedure template may be found at: www.mecknc.gov/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 an insert container of crab rangoons cooling in the cookline opentop refrigerator and it was observed missing the first cooling window. Opentop refrigerators are not designed to cool products down and all cooling should be done on sheet pans/shallow insert containers in the WIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a majority of the squirt bottles for condiments and oils throughout the kitchen to not be labeled as to their contents. REPEAT.

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 a pair of tongs in use to scoop spring mix from the expo counter opentop refrigerator to be stored with the handle in direct contact with the food. CDI - Tongs removed from spring mix.

4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility reusing plastic single service containers for the octopus/seaweed salads to hold a wide range of items such as raw fish/meats. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the WIC to be covered in an accumulation of black grime.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee beverages, stored with food or above food in kitchen. CDI remove removed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple staff wearing gloves and touching soiled surfaces, and then handling food or utensils. EHS coached PIC at length Employees corrected hands washed new gloves dawned

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed employee washing wiping cloth In the hand sink at the sushi station. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observe paper towels, not with front sushi, hand wash sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed that the hand sink at the scullery had soap in the dispenser, but the dispenser would not dispense the soap. CDI corrected on site.

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 above raw fish on speed rack in walk-in cooler. CDI removed. 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 some sashimi en countertop cold hole cases to be cold, holding at 43 44,45°. CDI removed to cool quickly For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed ready to eat sashimi throughout restaurant not Date marked VR for date marketing For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility, unable to provide written procedures for TPHC for sushi rice. Placed on temporary TPHC VR for written procedures TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 menu does not have traditional*beside items, serve braw and the disc disclosure and foot nOTE. However, since all sashimi, raw or undercooked fish is denoted by a blue fish symbol, then only that fish symbol needs to be added to the disclosure and footnote.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf observed MSG, not in its original packaging, but in pint containers that were not labeled. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple products without labels, including, but not limited to oil, a pink cleaning solution, MSG, and tile cleaner PIC TO LABEL

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 Commercially processed ROP fish(SPICY TUNA) Following on speed rack. Printing on bag clearly states removed from packaging before thawing.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping claws stored throughout kitchen on Food contact surfaces predominantly cutting boards. PIC coachED

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers on them and sushi area station. Avocado should have been washed at vegetable prep before coming to sushi.

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 scoops and paddles as in use utensils for ice cream and rice, respectively stored in room temperature water that was not flowing.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility, reusing, purposing single use food containers. These are containers that food was delivered to the restaurant in.