KABUTO

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC on duty unable to ask questions regarding food safety and necessary corrections. CDI Provided education to PIC regarding all necessary food safety practices and suggested taking CFPM course. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager onsite without ANSI accredited food certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse hands at handsink and not use soap. CDI hands washed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee use gloves to handle raw chicken fan raw chicken then change gloves only and begin chopping raw vegetables. CDI hands washed and gloves changed.

3-201.11(A) Use food from approved sources only.-P Observed invoices that was from an individual seller. Spoke to General Manager, Hiro, over the phone who stated the vendor purchases bulk food from Restaurant Depot and resells product to him and other vendors from the back of his refrigerated truck. Manager stated he is unsure if he is regulated and did not ask. Told PIC to stop purchasing food items from this vendor and only purchase from regulated facilities. Verification required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above sauces and prepared foods in walk in cooler. Suggest facility move all unwashed produce on the bottom big shelf closest to the front door to prevent cross contamination. 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 beef stored above cooked noodles in the reach in unit. CDI items relocated. 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 soda nozzles for drinks that had black and gray build up on the interior. Spoke to PIC who stated they clean nozzles once a month. CDI all nozzles removed and scrub prior to placing in dish machine. 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 at the wait station sitting in an unplugged rice cooker at 100F. CDI all of the rice discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs sitting on hibachi carts until service and noodles sitting on counter for service. Told PIC they must maintain items at temperature until use or use TPHC. CDI items moved to walk in until needed for use and small batch of noodles placed in the prep top. Observed shredded chicken for soup that was sitting on shelf with premade soup bowls (with mushroom, scallions, and chicken peices) from 4:30pm and they stay out for the entire service. PIC states at the end of the day they are placed in the walk in for re-use the next day. Chicken was a product that was cooled for re-use from yesterday. CDI all product discarded and facility will maintain bowls in reach in refrigerated until needed for service. Repeat. 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 shredded chicken for soup and salad mix made from the day before not dated. CDI items 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed all sanitizer spray bottles and sanitizer bucket that was above 200ppm and turning test strip white again. CDI all sanitizer diluted. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket that was not labeled. CDI bottle 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 noodles that were cooling in deep plastic bins. No drop in temperature in 45 minutes. CDI product separated into smaller portions and placed in freezer. 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)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal bowls.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling wiping cloth container with water from the handsink. CDI process stopped.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and brown debris on the interior. CDI machine broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi case with TCS items that were holding above 41F. PIC stated all items were pulled from the walk in and placed in the sushi case 5 minutes after it was turned on for the day. Suggest to PIC they allow the case to fully cool to below 41F so TCS items can stay cold during Service and place thermometer in unit to verify ambient temperature. CDI items moved to walk in freezer and quickly cooled back to 33F. Observed raw shrimp that was stored above the chill line in prep top at 46F. CDI items moved to walk in freezer to cool. Observed raw chicken, raw scallops, and raw shrimp that was in the prep top above 41F. PIC stated items were just thawed to store for Service and temperatures were not checked. CDI items moved in walk in freezer to 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oils, water, and sauces that were not labeled for hibachi carts. Repeat.

*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles in single door standing RIC without labels. PIC stated bottles are labeled using sharpie and must have rubbed off.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 1 crawling pest (not a roach) under prep sink. *CDI - PIC removed pest from premises.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers and bowls stored clean on clean dish rack.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee take temperature of cooked noodles before cleaning thermometer. CDI- education was performed. PIC voluntarily denatured and discarded noodles.

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 two containers of salt that were not labeled. Containers were at sushi station and one was near refrigerator in back. CDI- containers were labeled.

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. Clean top exterior of ice machine. -zero-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse gloves and not hands in 3-comp sink. Also, observed employee rinse hands in 3-comp sink. CDI- employees were educated and properly washed hands in hand sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.15 Only wash hands in handwashing sink. -PF

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed broccoli stored above Ready-to-eat bottles of sauces in walk-in cooler. CDI- items were reversed. -zero- 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 NY strip beef steaks and beef filets that were stored in refrigerator above 41 F. PIC stated items were in refrigerator overnight. Refrigerator thermometer was reading 48 F. Ten NY strips and 5 filets were denatured and discarded into trash. VR- facility has up to three days to repair unit. REPEAT (full points). 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 is not been labeled, or if the label is incorrect. -P Observed a tray of eel, crab sticks, and cream cheese stored in sushi cooler near bar area that were not dated. CDI- items were denatured and discarded into trash. 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee fried rice stored on shelf with clean containers near 3-comp sink. CDI- education was performed with employee. Food item was removed. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura stored at sushi station that was held below 135 F. PIC stated that shrimp tempura is not held on TPHC. It is hot held and only held for ten minutes max. The shrimp was cooked, placed at station, and the temperature was 94 F. CDI- PIC voluntarily denatured and discarded into trash. Recommendation to place shrimp on TPHC. Document provided by inspector. 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 Observed raw shrimp in prep cooler that was not stored directly on the cooling surface held above 41 F. CDI- PIC denatured and discarded into trash. 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 container of cooked noodles in walk-in cooler that were cooling while tightly covered. CDI- Container was uncovered and allowed to properly cool. -zero- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowls of tossed stored on top of each other in refrigerator. CDI- thin pieces of parchment paper were placed in between levels of tossed salad bowls to prevent contamination moving forward. Current tossed salad was denatured and discarded into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of cups that were stacked near the dish machine. CDI- cups were denatured and discarded into trash. -zero-

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. Clean buildup from hood screens above fryers and grill in kitchen area. -zero-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Rice and noodles in walk-in cooler missing date labels. Eel in sushi cooler missing date label. TCS ready-to-eat foods held for more than 24 hours must be labeled with prep date. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach not labeled. Label all containers of toxic chemicals. CDI - Employee labeled bottle. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was cutting vegetables with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados at sushi station still had stickers on the husks. Wash fruits and vegetables before use. Remove stickers during wash process. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of upright cooler. Replace torn gaskets. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above package of dumplings. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom of cooler. 0 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 Shrimp (48F), smoked salmon (49F), and salmon (52F) were above 41F in sushi display cooler. Items had warmed up while employee was transferring them from walk-in cooler 30 minutes ago. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to 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 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 Some TCS fish in sushi cooler were from yesterday but had no date label on them. Date mark all TCS ready-to-eat foods if held for over 24 hours in establishment. CDI - PIC placed date labels on items. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting zucchini straight out the box without washing first. Fruits and vegetables must be thoroughly washed before use. 0 pts.

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. Ice scoop handle laying in the ice in ice bin. Store utensils with handles not contacting the ice or food.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Rusted shelves in sandwich cooler bottom. Rice cooker plastic has melted and needs to be replaced. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot well holding below 135F. Rice was in cooker since last night. CDI- 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 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 cooling items tightly wrapped. CDI- Items unwraped. Observed chicken and shrimp over stacked. CDI- Items portioned. 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 .

6-501.11 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 metal plate at the entrance of the walk in cooler. Affix plate to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored on dry storage rack with customer items. CDI- Removed.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee fix customer food with bare hands. CDI- Plate discarded and gloves were put on.

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 ranch holding above 41F on ice. CDI- More ice placed around ranch to cool it back down. Ranch cooled to 40F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish for sushi thawing out on counter.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 container of cut lettuce cooling (45 F) inside upright reach-in unit. CDI - Product relocated to walk-in cooler. Temperatures began to decrease towards < 41 F after 15 minutes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salmon and tuna tightly wrapped while cooling in the sushi case. CDI- Wrap removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area. CDI- Items arranged for proper air drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice holding below 135F. Rice cooker was not plugged in. CDI- Reheated.

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 time procedures for rice and noodles. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time stamp for noodles and rice. CDI- Items time stamped.

3-801.11(C) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. -P PIC had new menus created. Observed asterisk marked on the kids menu for the steak. EHS asked if children could get the steak on the menu undercooked. PIC stated yes, they can order the steak undercook. Steak is cooked to order. EHS advised PIC to remove option from children's menu. HSP ordering from the menu cannot be served partially cooked meats.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without a label. CDI- Bottle labeled.

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 acoustic ceiling tile in the kitchen prep area. Get replaced.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all the necessary information. CDI- EHS emailed updated health policy to PIC.

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/ diarrhea plan at facility. CDI- EHS emailed plan to PIC.

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 rice and noodle on TPHC without time stamp and procedures. PIC has procedures for sushi rice. PIC stated he will print out a copy for the noodles and rice near the grill in the back kitchen.

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 no asterisk on the menu indicating that the beef is cooked to order/ undercooked.

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

4-501.11 Maintain equipment in good repair. Observed rubber piece under door peeling off. Affix to walk in freezer door.

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 vent above dish machine in need of cleaning.

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 lettuce, cut beef, and cut chicken cooling tightly covered in various coolers. CDI - All items uncovered to allow proper air flow. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored inside of bucket without sanitizer. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used as scoop stored inside of raw shrimp. CDI - scoop removed. - REPEAT - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean plates stored in a bin with food debris inside. Observed metal pans stored as clean with build up and grime on the outside of them. Per PIC, they do not used those items. CDI-PIC had the plates and pans rewash and covered to protect them from debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed salad in the tall reach unit holding at 45F. Observed noodles made the night before holding at 44-46F in the walk in cooler. Observed crab sticks holding at 50F in the reach in at sushi bar. CDI-Salad and crab sticks moved to walk in cooler uncovered to cool rapidly and noodles were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of shrimp on the floor in the walk in. Observed boxes mayo and soy sauce stored on the floor in the dry storage room.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle of scoop in contact with dry rice.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving inside the walk in cooler, flip top, and tall reach in units.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed bottle of degreasor without a label. CDI-PIC labeled degreasor.

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 chicken and salad cooling in large tubs in the tall reach in. CDI-PIC uncovered tubs and placed them in the walk in cooler to cool faster. 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 cooked noodles cooling at ambient room temperature near prep sink. Noodles were cooked approximately 20 minutes prior to inspection and were 80F. CDI - PIC moved noodles to walk in cooler and used an ice bath to rapidly cool noodles to 41F or less. Noodles were 63F after 15 minutes of cooling. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of cooking sauces and oils near cook top without labeling. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine with black build up around ice chute. Recommend more thorough and higher frequency of cleaning. -0.5 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed carrots and cucumbers stored above shrimp sauce in walk-in cooler. Also, observed fresh, unwashed broccoli and lemons stored above ready-to-eat foods in walk-in cooler. CDI- Items were reversed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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. Clean dust from walls behind ice machine and other equipment in kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw egg stored with sliced lemons in bottom in grill prep cooler. observed raw fish stored over cooked noodles in walk-in cooler. CDI- seperated egg from lemons. fish moved to walk-in freezer. noodles moved to top shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lettuce in reach-in cooler > 45F. CDI- lettuce will be discarded at the end of lunch period today (2.5 hours total). Discussed using TPHC for lettuce with PIC. TPHC procedure sheet emailed to PIC. observed raw shrimp in prep cooler >41F today. point deduction was not assessed for shrimp today (42-45F). All TCS foods must be maintained at 41F or below going forward and for next inspection.

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 tub of noodles in walk-in cooler without date mark. PIC stated that noodles were prepared yesterday. CDI noodles were date marked.

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 displaced ceiling tiles in kitchen. observed vinyl coating coming loose from ceiling tiles.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed hand soap dispenser out of soap at sushi bar. CDI by refilling soap dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris/residue on multiple knives stored on wall magnet. CDI by wash, rinse, sanitize.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed time log entries missing from log sheet for TPHC sushi rice. CDI by adding time mark.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. observed rusted storage racks in walk-in cooler.

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 displaced ceiling tiles in kitchen. observed damaged wall corner at hand sink in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored with single service items in storage room. CDI by moving to bottom shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled bottles of chemical cleaners. CDI by labeling spray bottles. REPEAT VIOLATION 7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of degreaser stored on top of dish machine. CDI moved to chemical storage area.

3-501.13 Use approved thawing methods. observed fish thawing in sink at sushi bar. CDI moved to cooler.

3-306.11 Food Display-Preventing Contamination by Consumers - P observed beverage pitchers in the sushi bar dining room uncovered. CDI by covering by PIC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on top of ice machine (dirty surface).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Two bottles of degreaser stored on side shelving in main kitchen not labeled. CDI- PIC Mr. Tanaka had labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three squeeze bottles of oil, seasoning in use but not labeled at cook line. PIC was advised to have all labeled. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service to containers and articles not protected/ not inverted while stored throughout. Protect single service articles. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on lower shelving at single service areas, beverage station shelving, general storage shelving. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee covered/ closed beverage stored at beverage area co-mingled with facility items. CDI- PIC corrected storage.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Portioned bowls of washed and prepared salads nested one in the other; with the bottoms of the bowls in direct contact with the salads of the lower bowl. CDI- PIC Enrique Tanaka corrected. Containers separated.

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. Two containers of raw shrimp cooling in prep cooler top. Both containers stacked in large amounts and covered. Intervention required. CDI- bagged ice added to containers; separated; and additional temperatures taken. Discussed alternate thawing options with PIC Enrique Tanaka to assist with cooling of shrimp as cold water alone is over 70F during months.

system error - duplicate created

4-501.11 Maintain equipment in good repair. Some damaged laminate and corroding shelving in reach in units and storage areas. Replace/ repair (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored co-mingled with facility items at back area during initial walk through of inspection. CDI- container was removed when returned to location.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed one instance of raw shrimp stored over ready to eat pork dumplings. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on containers stored as clean. CDI by removal for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris and biofilm on inside of ice machine.

Program duplicate.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus with no method of denoting that the steaks may be under cooked. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser with no label. CDI by labeling the container.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of items such as soy sauce and lemon extract with no labels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold like build up on ice shield and one soda nozzle at main beverage stations. CDI- PIC Martin Tanaka cleaned/ had both cleaned.

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. Two large containers of salad tightly covered and stacked one on the other during cooling process. CDI- Method was corrected; containers separated and opened.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container commercially packaged siracha sauce being used for salt now. Bottle was not re-labeled to indicate salt. Label working containers are required. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four plastic containers stacked together tightly while wet. Allow containers to air dry prior to stacking them together. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shrimp over margerine in reachin refrigerator.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on menus that are offered undercooked with no astrisk.

3-501.13 Use approved thawing methods. Scalopes thawing under running water at 81 degress F.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife on refrigerator at sushi bar, area collecting debris, not easily cleanable because of space between top of unit and underside of countertop.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service drink cups with mouth contact area exposed in bar area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of flour labeled with a sugar label.

4-501.11 Maintain equipment in good repair. Observed rusting and corrosion inside the 2 door cook line reach in cooler.

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 water damaged ceiling tiles inside the employee restroom. PIC states this is due to be replaced this week. Observed one broken tile at the back door. 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. Clean the floor inside the wait station and the 3 comp bar sink.

6-301.14 Post a handwash sign at each handsink. Observed signage missing at bar handsink. CDI - left sign with PIC to be posted.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed four utensils (spoons) stored in wall holder along with bottle caps from beer bottles. Wall holder is actually for caps, not spoons. Spoons removed.

4-501.11 Maintain equipment in good repair. Observed peeling racks in several coolers, damaged interior on Beverage Air 2 door upright cooler.

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 a few areas where wall coverings are chipped but facility has made many repairs since last inspection, including replacing ceiling tiles in two areas and floor in restroom.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee loading soiled utensils into the dish machine and then unloading cleaned and sanitized utensils without first washing her hands. CDI - PIC corrected her.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soiled soda nozzle at sushi bar. It was immediately cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one raw shell egg in bowl on food cart for tableside cooking measured 71F. CDI - discarded voluntarily.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of ginger stored on the floor in sushi area. - PIC moved to shelf.

4-501.11 Maintain equipment in good repair. Observed lower shelf of prep table in kitchen no longer smooth and easily cleanable. Observed several cooler racks were peeling or rusting a bit, especially on the front ends of the racks where pans are pulled in and out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a little dust built up on the fans in the walk in cooler/freezer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles above server area and sushi bar are not smooth, non-absorbent, and easily cleanable. 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 some cracked floor tiles, some stained ceiling tiles. Observed chipped and missing laminate in some counter areas of facility.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no written procedure for the sushi rice held under TPHC. Rice, however, was clearly logged with times. CDI - provided form and had PIC complete during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC was unable to locate a thin probe thermometer. VR - will return within 10 days to verify one is obtained.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed four dessert-style spatulas and one pair of small tongs stored inside box hung on the wall under bottle opener. After pulling utensils out, inspector could see they had been resting on a pile of bottle caps in the bottom of the box. CDI - PIC removed box and emptied. He will relocate utensils.

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, walls, and ceilings showing wear - a few cracks and some loose wall covering. Observed one hood light burned out.

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

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. Observed two small wooden shelves at the sushi cooler used to store plates made out of raw wood. Advised to seal or paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the shelf with a dried spill in the waitress station and clean inside the raw meat reach in cooler.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved the dishwasher spray and handle dirty dishes and then go to handle clean dishes without washing hands. CDI- The dishwasher was re-directed to wash hands and the dishes re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on a metal pan, a bus pan and two soda nozzles. CDI by removing to re-wash, rinse and sanitized.4-501.114 Maintain sanitizer at correct concentrations. -PObserved a CL sanitizer spray bottle at 0ppm. CDI by repreparing at the correct concentration.

4-501.11 Maintain equipment in good repair.Observed torn gaskets on the sushi prep coolers.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Repair the hole in the wall at the waitress station.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items such as cell phones and water bottles stored on dry food storage shelving.

3-501.15 Cooling Methods - PFProperly cool products down to 45F rapidly prior to serving using approved methods. Observed sushi fish, cream cheese and crab salad cooling inside the sushi prep cooler and on ice. The cream cheese and crab salad was not sufficiently down inside the ice. CDI by moving cream cheese and crab salad further down into ice and recently sliced sushi fish inside the reach in cooler. Products should not be stored for service until cooled to 45F.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly separate utensils to air dry. Observed metal pans stacked together while still wet.

4-101.11 Characteristics-Materials for Construction and Repair - PA small portion of shelving inside the walk in cooler is rusty.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMinor cleaning needed on a small portion of shelving inside the walk in cooler.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors and walls at a frequency to prevent build up. Observed build up on the wall near the clean pan storage shelving. Observed a spill on the floor of the walk in cooler.6-201.16 Wall and Ceiling Coverings and Coatings - CObserved water stained ceiling tiles in the wait station area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Foods held in the facility for more than 24 hours must be date marked at with the date prepared or date discarded. Observed salmon cakes in sushi reach-in cooler without date mark. CDI by dating marking.

3-501.19 Time as a Public Health Control. Food shall be marked to indicate the time that four hours past the point in time when food is removed from temperature control. Observed sushi rice without time mark or other indication of cook and discard time. CDI by placing time on rice cooker.

3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths shall be stored in a chemical sanitizer between uses or removed for laundering. Observed wet wiping cloths on top of prep tables in kitchen, on clean utensils and sushi area used for wiping the sushi knife. CDI PIC placed cloths in a labeled bucket for the kitchen. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed dusty fan covers in walk-in cooler.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensFacility must provide a disclosure of what animal foods are offered undercooked by asterisking them. Observed sushi menu unclear as to which items were raw and which were cooked. Steaks are cut from whole intact muscle and do not require a consumer advisory. The asterisk should lead customers to a health disclosure stating that "These items are served raw or undercooked; or many contain raw or undercooked ingredients. Facility only lists a reminder. Menu must be corrected by next inspection to prevent point deduction. An example was left with the PIC.

7-201.11 Separation-Storage*New* Store all chemicals, including sanitizer separate from any food or utensils. Observed spray bottle of sanitizer stored with clean pots (removed).

3-501.15 Cooling MethodsProperly cool down products prior to storing for serving. Observed shrimp cooling inside prep coolers at 49F. All were placed onto ice or stored inside the WIC to chill down prior to serving.

3-304.14 Wiping Cloths, Use LimitationWiping cloths must be stored in between uses in sanitizer. Observed several wiping cloths on cutting boards or prep surfaces while in use. REPEATGEN COMMENT: Facility is using TPHC for sushi rice. Observed no items mentioned in last inspection requiring date marking.