CHARLOTTE HIBACHI GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager present at beginning of inspection. Manager with FPM certificate arrived approximately 30 minutes after inspection commenced. A CPFM shall be on-site during all hours of operation.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided a copy. REPEAT.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage being stored on prep counter next to cutting board for chicken. CDI: Employee removed beverage.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw tuna being stored behind a container of ready to eat crab sticks and a container of raw salmon being stored behind a container of ready to eat foods in prep flip top cooler. CDI: PIC re-arranged items to proper storage order. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored on top of boxes of raw shrimp in walk in cooler. CDI: PIC re-arranged items to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling cell phone with gloved hands and after using cell phone proceed to return to handling food items at cook line. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed white rice being held at 109F in rice cooker next to grill and chicken broth being held at 125F in hot holding unit which was not plugged in on counter. CDI: Employee reheated both items to at least 165F before returning to hot hold as they were being held for approximately 1 hour and 30 minutes respectively.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw shrimp being stored at 58F in prep flip top cooler at cook line. Employee stated shrimp was thawed 20 minutes prior to EHS measuring temperature and placed straight into prep cooler. CDI: Employee placed shrimp in reach in freezer to rapidly cool. REPEAT. Points not escalated due to significant improvement since previous inspection.

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) 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 . Observed containers of cooked carrots and a container of sauce containing cooked ingredients being held in walk in cooler and a container of ready to eat crab sticks in prep flip top cooler all without date marks. CDI: PIC date marked all items as they were prepared yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on chemical storage shelf unlabeled. CDI: PIC labeled 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 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 . Observed a deep tightly packed covered metal container of raw chicken cooling in walk in cooler and not decrease in temperature after 22 minutes. CDI: PIC placed container of raw chicken in reach in freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces being held unlabeled in a bin next to grill. Label all working containers of food.

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 scoop being stored in a container of raw vegetables in prep flip top cooler and a scoop being held in a large can of sugar both of which the handles were resting in food. CDI: Employee repositioned both scoops to ensure handles were above food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside surface of fryer and on top of storage shelf above prep cooler at cook line. Clean as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter next to cutting board with raw chicken. CDI: PIC removed cell phone.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents. For more information please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine. Unit was placed out of service. Facility will be using single use items as usual. EHS will be back on Wednesday to check on the unit. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED all the items in the WI out of temperature. PIC voluntarily discarded. Unit was out of temperature. Facility voluntarily closed until unit is repaired. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 a container of shrimp sauce in the WI with expired date. CDI. PIC voluntarily discarded. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food items held on time without a written procedure. CDI. PIC wrote time on it and indicated the start and stop time.

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

4-501.11 Maintain equipment in good repair. Observed WI cooler unable to hold temperature.

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 debris and residue in bottom of reach in freezers and coolers. Observed cleaning needed in RI coolers in non food contact areas.

5-205.15 Maintain a plumbing system in good repair. Observed water running on the floor at drains due to clogging. Needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab meat in small prep top above 41F. Pic stated that it was taken out at 11 am. Crab meat was sitting on top of the containers and not actually down in the unit. CDI PIC put crab meat in the WIC and cooled down to 41F. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned cups of shrimp sauce in the WIC and the RIC not date marked. EHS advised PIC to put the date on the large container that the cups are put in. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on top of the prep table.CDI Employee moved drinks. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a soapy wash bucket at the handwashing sink. CDI EHS educated employee and he washed and sanitized the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish above salad that was cooling in the Reach in freezer. CDI PIC moved Salad to WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed shrimp sauce cups and portioned salads in the Reach in cooler not date marked. PIC stated they were made yesterday and he put date marked on them. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to go trays and cups stored unprotected and counters. CDI PIC inverted trays.

4-501.11 Maintain equipment in good repair. Observed broken handle on RIF. REPEAT Also observed ice buildup in the WIC and the ambient air temperature is 44F. PIC has put all tcs foods on ice and contacted maintenance for diagnosis.

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 debris and residue in bottom of reach in freezers and coolers. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on top of the prep table.CDI Employee moved drinks. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine. CDI PIC changed out sanitizer and tested at 100 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed krab sticks holding above 41F. CDI PIC stated they had been out of RIC for some time during thawing. Ensure that thawing does not occur in ambient air and does not go above 41F during the thaw process. CDI PIC placed items back in RIF 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 .

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several shelves above dishmachine and next to it with rust. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed broken handle on RIF. Repair

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 debris and residue in bottom of reach in freezers and coolers, on the fronts and sides of equipment, on top of dish machine. Clean more frequently. Repeat

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 splash and residue on walls and build up on floors throughout facility especially behind hand sink and cook top. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored among customer food in various cold holding units. Designate one area separate and away from customer product. Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC wash hands then turn faucet off with bare hands. CDI PIC rewashed hands and used paper towel to turn faucet off.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above whip cream. CDI PIC placed meat on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw tuna and salmon for sushi and carrots, all prepared or thawed yesterday with no date mark. CDI PIC date marked items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 liquid items with no label.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky trap on top shelf above food items with dead insects. CDI PIC discarded.

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 debris and residue in bottom of reach in freezers and coolers. Clean more frequently. Repeat

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 splash and residue on walls and build up on floors throughout facility especially behind hand sink and cook top. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored among customer food in various cold holding units. Observed personal items like phones stored in various placed on top of prep equipment, shelving, etc. Designate one area separate and away from customer product. Repeat

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 cooked carrots from the day before with no date mark. CDI PIC stated they cook them every two days and placed date mark on items. 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 .

3-304.12 (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 in use spatula stored on top of a hand towel between uses. PIC stated utensil is changed out every 4 hours. CDI PIC removed towel and metal countertop will be washed rinsed and sanitized every 4 hours as well as changing out spatula.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing sealant around hand sink and prep table. New sealant required. 4-501.11 Maintain equipment in good repair. Shelves rusted in walk-in cooler. Replace rusted shelves. 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 debris and residue in bottom of reach in freezers and coolers. Clean more frequently.

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 splash and residue on walls throughout facility especially behind hand sink and cook top.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored among customer food in various cold holding units. Designate one area separate and away from customer product.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored directly on top of onions. Raw chicken stored on shelf above salad mix in upright freezer. Store raw animal foods in a manner that prevents potential contamination of ready-to-eat foods or unwashed vegetables. CDI - Raw food storage order corrected. // 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. Utensil for raw shrimp stored in pan of raw chicken. Store utensils separately to prevent cross contamination. CDI - Scoop taken to be washed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Raw tuna in walk-in cooler was thawing in ROP packaging. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open package.

4-501.11 Maintain equipment in good repair. Shelves rusted in walk-in cooler. Replace rusted shelves. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee use gloved hands to handle raw meats (beef and salmon) and then handle clean utensils and bowls used for storage and transport (from prep unit to grill) of ready-to-eat vegetables without changing gloves or washing hands. - CDI - Education provided. PIC agreed to use a second layer of gloves to handle raw meats and discard second layer of gloves after handling raw meats prior to handling clean utensils.

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 consumer advisory lacking disclosure statement. - VR - Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed unlabeled spray bottle of what PIC identified as a solution of water and beach. - CDI - PIC labeled bottle ‘sanitizer.’

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 utensil stored in water at 97F. - CDI - Water heated to above 135F.

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. - REPEAT - Observed food residue and debris buildup on the interior of reach-in freezers. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed walls throughout facility in need of cleaning with emphasis near fryers and dish machine. Clean and increase cleaning frequency to maintain clean.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed handling soiled dishes and went to put up clean plates without washing hands in between. Employees must wash hands when switching from handling soiled utensils to handling clean utensils. CDI - Employee instructed to wash hands and did so. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw salmon and raw tuna stored directly on top of wonton wraps in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Wraps moved to other side of cooler with other RTE foods. 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 Container of lettuce in sliding door cooler measured 52F. PIC states that cooler is opened frequently during lunch rush and caused the temperature to rise. TCS foods must be held at 41F or less when in cold holding. CDI - PIC moved lettuce to walk-in cooler 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 .

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 inside coolers, shelves and cooking equipment throughout kitchen.

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 wall behind dish machine. Clean walls around cooking equipment. Clean physical facilities more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board while onions were being prepared. Do not store employee personal items where they can contaminate food or cutting surfaces. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents. For more information please visit: http://meck.co/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 food employee wash hands for a total of 9 seconds, don gloves and start handling food. CDI: Food employee removed gloves and washed hands for 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 food employee pull spatula out of a bucket of soiled water, rinse it off using spray arm and proceed to use it on the grill. CDI: Food employee placed spatula in dish machine to wash/rinse/sanitize. 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 .

REPEAT 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 cooked carrots in walk in cooler above 41F. PIC stated they have been cooling overnight. CDI: PIC voluntarily discarded items. 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 .

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication being stored in walk in cooler above food items for the facility. CDI: item was relocated.

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 containers of cooked carrots stacked in walk in cooler with lids on. Observed cut lettuce cooling at a rate of 0F/min, in reach in cooler and with a lid on. CDI: EHS and PIC discussed proper cooling methods, cut lettuce was placed in freezer to quickly cool.

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 employee food being stored over food for the facility.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in women’s restroom. CDI: PIC supplied hand sink with more soap.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on walls inside ice machine. Clean more frequently.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked carrots in WIC that were cooling overnight and had a temperature above 41F. CDI: PIC discarded item.

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 raw chicken, shrimp, salmon, ginger sauce, raw tuna, and steak cold holding above 41F in flip top RI. Observed ambient air temperature of 44F. Employee states chicken has been at prep top since 10:00 am. Shrimp was thawed under running water and placed in prep cooler 15 minutes prior to inspection. Raw steak has been in prep cooler for an hour. PIC states tuna was left out during sushi preparation. After no change in temperature for 30 minutes PIC moved tuna to RIF to cool quickly. CDI:chicken and ginger sauce was discarded. Other proteins placed in freezer to cool quickly to 41F or below. EHS advised PIC to place TCS items on time until prep cooler is repaired. VERIFICATION REQUIRED. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked carrots, ginger dressing, sushi tuna, sushi salmon, and cream cheese without a date mark. CDI: PIC date marked sushi items that were prepared today and discarded cooked carrots and ginger dressing.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two containers of prescription medication being stored above or near food prep areas in kitchen. CDI: PIC moved items to a safe designated area. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed hydrogen peroxide and ibuprofen being stored above sushi prep area. CDI: PIC moved items to designated area. 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 cans and packages of household pesticides (Raid, HotShot) being stored with other chemicals below prep table. CDI: PIC discarded items from the premises.

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 large, deep, tightly covered tub of ginger dressing prepared 10/9 with a temperature above 41F. CDI: PIC discarded product.

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 container of sugar without label. CDI: PIC labeled container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste outside of dumpster. Keep clean to prevent pests. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored on prep tables in kitchen such as cell phones. Designate a separate area for these items.

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 frozen raw beef stored over frozen raw seafood at reach in freezer. Need to be re-organized.

Repeat: 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 salad cold holding above 41F at reach in. PIC states salad was mixed and placed in containers this morning before opening. CDI, salad placed in freezer to cool.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed thin probe thermometer measuring 4-6 degrees off from EHS thermometer. Needs calibration or new thermometer. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach in women’s restroom. Need cleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach in sliding door cooler with label stating “equipment is for non-potentially hazardous bottled or canned foods”. Observed salads stored at reach in. Equipment not being used for its intended use. Need replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled interiors of reach in freezer and microwave. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on the outside of dumpster. Need cleaning.

Repeat: 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 black build up on wall behind dish washing machine. Observed soiled floors under prep table in back area beside sushi station and under table where shrimp sauce is stored. Need cleaning.

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 written procedures. CDI, document emailed.

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 large container of salad and raw chicken cold holding above 41F. PIC states greens for salad are pre-washed and pre-cut and employees mix before placing in reach in cooler. Employee does not know if salad was at 41F when placed in reach in. PIC states chicken was being cut and prepared but establishment got busy and chicken was left out too long. CDI, raw chicken moved to freezer to cool no salad placed in walk in to cool.

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 mark on sushi rice. CDI, item discarded by PIC.

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 can of household pesticide. CDI, item discarded by PIC.

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 salmon thawing inside ROP packaging. CDI, packaging removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths store on counter instead of sanitizer.

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

5-205.15 Maintain a plumbing system in good repair. Observed detached pipe from ice machine. Need repaired.

Repeat: 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 black build up on wall behind dish machine. Observed soiled floors under pipes at 3 compartment sink. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored and charging on counter used for prep. CDI, items removed.

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 written instructions. CDI, EHS educated PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked carrots above 41F after cooling overnight. CDI, item discarded by PIC.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on top of microwave in kitchen. CDI, item removed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooked carrots cooling in packed, covered and stacked containers. CDI, items discarded by PIC.

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 utensil stored in water at 101F. CDI, water reheated to 135F.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored on outside of dumpster. Need cleaning.

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 black build up behind dish washing machine. Need cleaning. Repeat: 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 stains on ceiling by vents above front counter. Need replaced/repaired.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris inside basin of hand wash sink. Hand sinks shall be used for hand washing only. CDI, food debris removed. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at restrooms. CDI, signs provided.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, raw beef, and raw chicken cold holding above 41F. PIC states salmon was prepared yesterday and beef and chicken were prepared this afternoon. Observed internal temperature of 47F. PIC states equipment was fixed last week due to a knocking sound coming from back of equipment. CDI, salmon discarded and beef and chicken moved to reach in freezer to cool. PIC made service request to repair equipment. PIC states facility will work out of reach in until equipment is fixed or repaired. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder for raw tuna or salmon roll. PIC states consumer advisory may have been forgotten when redoing menu. Verification required.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles by grill.

4-602.13 Nonfood Contact Surfaces - C Observed build under Walk in Cooler curtains. Need cleaning.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Need cleaning.

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 stains on ceiling by vents above front counter. Need replaced/repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped into bottom of handsink. Observed PIC fill water at handsink. CDI - EHS corrected employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood thawing above ready to eat sauces and ginger in small flip top unit. CDI - PIC reorganized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked carrots holding in walk in cooler at 43F. CDI - PIC discarded product. REPEAT. *Points kept at half due to overall cold holding successful*

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 sushi rice held on time on counter with no time recorded on TPHC log. CDI - Time recorded for 11 am.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without label. CDI - Labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed Redi San stored on shelf above flip top unit / prep area. CDI - Relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at grill top in need of labeling.

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. Utensils held in 101F water on stove top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food buckets and containers wet stacked after cleaning procedure. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plates stored next to handsink and with cell phone on top. Plates were re-washed and re-located.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored above ready to eat sauces in small flip top unit. CDI - Employee reorganized.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine providing 0 ppm chlorine sanitizer. PIC made phone call to maintenance company, customers will be given single use containers until repairs can be made. Verification required within 10 days of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice mix holding in walk in cooler at 44F. CDI - PIC discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bug in cooking area.

4-501.11 Maintain equipment in good repair. Observed top portion of flip top cooler in need of repair (left side).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler threshold in need of cleaning. Observed gaskets in need of cleaning throughout facility.

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 baseboard covers peeling off wall. Observed damaged tile in cooking area. REPEAT. 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 cleaning needed behind 3 comp sink and dish machine on floors and walls.

2-101.11 PIC shall be present during all hours of operation. -PF Observed person in charge with Serv Safe certification not on site during inspection. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed peeled onions and zucchini stored in contact with shelf of flip top unit. EHS advised using plastic wrap or deli paper to prevent contamination. CDI - PIC placed them in container for protection.

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 cream cheese and carrot sauce without date mark. Employee stated both items were opened/prepped the previous day. CDI - Both items date marked 2/10.

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 spatual holding in bucket of water at 70F. Observed rice scoop holding in hot water on stove at 110F. EHS educated staff on storing in-use utensils in 135F or greater when holding in stagnant water.

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 rubber base board covers detached from wall at handsink. Replace/repair as necessary. REPEAT. *Points kept at zero for low risk. Baseboard covers appear to be in better shape, but in need of replace/repair*

2-101.11 PIC shall be present during all hours of operation. -PF Observed person in charge with Serv Safe certification not on site during inspection.

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 facility completing time logs continously, but without written procedure document. EHS emailed written procedure to PIC. Verification required within 10 days of inspection to ensure facility obtains and completes TPHC document.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without working thin probe thermometers. Verification required within 10 days of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go boxes with food contact surface up and without protection from misc. contamination.

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 rubber base board covers detached from wall at handsink. Replace/repair as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice sitting under counter , salmon and crabstick at sushi area held at greater than 45 degrees . CDI all products discarded. Observed beef, tuna and salmon held at greater than 41 degrees but less than 45 degrees in same area.

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 Obsserved log book for sushi rice being filled out in advance . CDI PIC stated he would ensure that rice is logged on day it is made. 10 day verification required.

3-501.13 Use approved thawing methods. Observed shrimp being thawed in bucket of water and chicken being thawed sitting on counter. CDI shrimp placed under running water and chicken taken to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in facility . 10 day verification required.

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 utensils at sushi area being held in water measuring 104 degrees. CDI removed to be washed rinsed and sanitized.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit available at time of inspection. 10 day verification required.

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 counter at grill area laminate broken and exposing particle board underneath.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sushi mat plastic cover only changed daily . Advised that the covers must be changed every four hours . CDI PIC removed cover and had employee change.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit . Repeat.

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 damaged walls at freezer near rear door and molding pulling away from walls in both restrooms. Observed FRP board in mens room has been patched and is no longer smooth and easily cleanable.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit.

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

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 grease build up on floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on duty.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef, chicken and mixed greens in walk in cooler at greater than 45 degrees . Observed two different cuts of salmon and one cut of tuna at greater than 45 degrees . CDI all products discarded.

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 rice for sushi records have not been accurately recorded for months. verification required.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not maintaining appropriate temperatures . CDI removed food that could be saved and discarded foods that could not be determined how long temperature control was not maintained. verification required. Observed gaskets in prep unit in need of replacement.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted at hand sink in kitchen . CDI provided hand sign to post.-0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef . Repeat violation CDI reordered storage.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing reminder on numerous items on menu. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep unit . 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Hand sink cabinet pulling away from wall and in need of sealing. also 3 compartment in need of sealing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors damaged and in need of replacement. -0 points- 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed alot of debris on ground around dumpsters that clearly came from the facillity. -0 points-

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 molding in rear kitchen damaged and in need of repair. Also observed holes in wall throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- Observed no manager on duty certified in a food protection manager course.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed spring mix and several dressings uncovered in the walk in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of plates with food debris and residue left on them. CDI- An employee moved all plates to the dish machine area to be properly washed.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility.

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 rice scoop stored in water at 90F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Repeat- Observed several cutting boards with deep cuts and grooves in need of resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed grease and food debris residue build up on cold holding equipment and cookline throughout the facility.

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.- REPEAT- Observed hard to reach areas in need of cleaning do to food debris build up. Hard to reach areas are located underneath and behind equipment on floors and walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- REPEAT- Observed employee clothing mixed in with single use items. 6-202.11 Light Bulbs, Protective Shielding - C- Observed outside dry storage light not shielded. EHS and PIC unable to determine if light is shatter proof.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee use handsink to change sanitizer bucket to proper concentration. CDI- PIC and employee were both informed the handsink shall only be used for hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm Cl. CDI- Employee brought the concentration to 50 ppm Cl.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed white rice hot holding at 126F. CDI- PIC brought the rice to well above 165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two bleach, glass cleaner, and two degreaser spray bottles all unlabeled. CDI- PIC labeled items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed oil and soy sauce in squeeze bottles not labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed lemon container being stored on top of ice inside the blue ice chest. PIC had an employee voluntarily discard the ice and removed he plastic container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in need of replacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed food debris and food residue build up on cold holding equipment handles and doors. Clean equipment as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- REPEAT- Observed dumpster lids open during the inspection. PIC covered dumpster.

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 floors and walls in need of cleaning in hard to reach areas. Hard to reach areas are underneath and behind equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed detached and cracked tile throughout the kitchen area.

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

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C (Not observed, but based on conversation) Large blue rolling ice bin must be washed, rinsed, and sanitized inside facility - was advised that unit was being cleaned outside - Do not dump wash or rinse water on ground or in storm drain - CDI by instruction

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Quickly cool cooked foods that are prepared from room temperature ingredients - Food must be to 45F within 4 hours - observed shrimp sauce made yesterday at 48F in large container - CDI by discarding sauce 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 45F. -P quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F - observed cooked carrots in prep cooler at 49F and in larger container stacked and with lids at 68F in walk-in - must cool in shallow pans, vented to cool and not stacked as noted above from 135F to 45F and below w/i 6 hours - do not place in holding refrigerators until items are 45F or below - CDI by venting to finish cooling

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soft cheese in Hoshizaki refrigerator at 58F and caviar paste at 60F - CDI by disposal of food - Hoshizaki cooler not NSF or ANSI and not operating properly - no TCS foods to be held here. Need to replace or remove not later than 7/3/17

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 large container of shrimp sauce in walk-in made more than 24 hours ago with no label - Item was out of compliance for temperature and was discarded - CDI

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 2 pans of covered carrots stacked in walk-in at 68F - still within time frame, unstacked pans and removed lids to finish cooling - CDI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing watches, one w/rubber bracelets - CDI by removing items

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Hoshizaki display cooler to be non-NSF/ANSI - also not holding proper temperature - must be replaced 4-501.11 Maintain equipment in good repair. Observed metal shelving in walk-in cooler to have been spray painted, which is not allowed - replace or have professionally acid-bathed and re-coated with proper washable finish

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 dumpsters open with trash spilling out - suggest speaking with dumpster company to see if they will agree to allow you to lock dumpsters and supply them with a key. Also see if landlord will allow dumpsters to be moved to a more visible location closer to restaurant.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing end caps on bulb close to grill. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents throughout kitchen, dining room and bathroom.

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 pre-rinse soiled utensils and without washing hands he started to put away clean dishware. CDI- Employee was educated on the fact he had to wash his hands before putting away clean dish wear. Employee washed hands properly. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed one employee wash hands for only 10 secs. CDI- Employee was educated on proper hand washing procedure. 2pts

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - 0pts- Observed packaged raw fish being stored above RTE butter in the low boy cooler. CDI- Employee changed order of items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts- Observed sushi rice(60) and spring mix (50) all above 45F. CDI- PIC voluntarily discarded the items. NOTE: PIC was given TPHC form for sushi rice.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf .5pts- Observed consumer advisory not containing disclosure statements. VR will occur no later than 2/9/17 to ensure facility has the correct consumer advisory, including disclosure and reminder.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles not labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. 0pts- Observed beverage pitchers and tea station right next to handsink splash zone. PIC was informed to equip the sink with a splash guard or move beverage station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT- 0.5pts- Observed Several wet wiping cloths being stored on prep surfaces after use. Ensure wiping cloths are placed in sanitizer after each use. Sanitizer should be at least 50ppm Cl or 150ppm QUAT.

4-501.11 Maintain equipment in good repair. 0pts- Observed walk in cooler door in need of repair. Observed walk in functioning at 51F. PIC contacted repair man during inspection. EHS observed repair man fix issue during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed grease build up on sides of equipment on cook line. Also, door handles have food debris build up on them. Clean items as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed dumpster doors open during inspection.

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. 0pts- Observed floor grout in need of repair near cook line. Also observed FRP wall in prep area in need of repair. Baseboards throughout facility are detached and in need of replacement.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on cutting board. CDI - Relocated into sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from drying rack over dish machine.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR - Will return with in 10 days to verify facility has thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizing solution in bucket cloudy with floating debris and testing at 0ppm. CDI - Solution dumped and remade; verified concentration via test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from hard to reach areas of walk in cooler shelves. Improvemnt noted from last inspection.

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 Rice cooling in containers with lids on in walk in cooler. CDI - Lids removed to properly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in 10ppm chlorine solution. CDI - Solution dumped and remade at 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris including pieces of raw chicken in gap of handle on dry goods cantainers. Clean.