SUSHI 101

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired serve safe. (10/2025) Per PIC, they are making an appointment to take exam. REPEAT -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on prep station without labels. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four cases of food stored directly on the floor in the WIF. CDI - PIC had employee move all items to a shelf in the WIF. -0-

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 several cases of single service items stored on the floor in the outside dry storage area as well as in the back of the facility near the restrooms. Store all single use items at least 6 inches off the floor. -0.5-

4-501.11 Maintain equipment in good repair. Observed ice machine working slowly. PIC stated work order is in for it to be serviced. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certified food protection manager certification. No employees with Certification on-site during inspection. PIC that was present has an expired Servsafe. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed marinating raw vegetables stored on shelf below portioned raw salmon in WIC. CDI: PIC rearranged storage order for compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sushi knife being stored in plastic wrap box. Observed a bench scraper being stored between two plastic containers that were holding seaweed paper. CDI: PIC took utensils for W/R/S. Store utensils on clean portioned of food prep table.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Found shrimp thawing in prep sink in running water of 75.0 F. Shrimp was 75.0 F internal temp. When thawing under running water the water around the shrimp must be less than 70.0 F. Be careful to monitor the thawing of the food and remove from thawing process when the food is thawed. CDI- shrimp moved to cooling process.

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 squirt bottles of oil, soy sauce, and sesame oil stored at the cook like that were not labeled as to their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints upon entry.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Separate retail and non-retail food. Found Family Meal food stored above retail food in some coolers.

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 container of cooked rice noodles in prep cooler that were dated for 4-2-2025. Today would make eight days. CDI- rice noodles were discarded into trash. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed food employee preparing food while wearing bracelets. CDI- bracelets were removed. -zero-

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 container of edamame stored on top of edamame in a container at prep cooler. CDI- container was removed. -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 exterior of grill in kitchen area.

5-202.12 Provide at least 100F water at handsinks. - Observed the handwash sink at the wait station to not have a properly functioning hot water handle. PIC stated they do not use the handwash sink at the wait station and only use the kitchen handwash sinks. PIC stated he was unaware of the issue and is going to fix it ASAP.

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 a tray of queen rolls (salmon/tuna/hamachi), a container of prepped Japanese poppers (containing cream cheese), and an opened bag of shredded cheese found in refrigeration throughout the facility without date marks. PIC stated since the establishment was closed the day prior they were all from 1/20/25. CDI - PIC labeled all items with correct date marks 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 squirt bottles of oil, soy sauce, and sesame oil stored at the cook like that were not labeled as to their contents. REPEAT. CDI - PIC labeled bottles.

5-501.17 Provide a covered waste bin in female restrooms. - Observed one stall in the women’s restroom to not be provided with a covered garbage bin.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored above RTE foods in the WIC. EHS advised PIC on correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor food debris on food contact surfaces of pans stacked and stored in the clean dish room CDI: Pans were removed and placed in the dish room to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple bottles of sauces used in the sushi station without a label. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of beef stored on the floor of the WIC. Observed multiple cases of frozen kani crab and pre-portioned salmon stored on the floor of the walk-in freezer. Keep all food at least 6 inches above the floor. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored wet-stacked in the clean dish room. CDI: Pans were separated to allow proper air-drying.

*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P - *Observed - Raw fish eggs, raw squid, and raw shrimp stored above seasonings and sauces in WIC. *CDI - PIC relocated bucket of seasonings and sauces to prevent contamination. NOTE: points remain the same due to violation being marked for different reason, previous reason not an issue today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooling at a temperature above 41F about to miss cooling window due to being in plastic container with lid. *CDI - PIC removed lid to assist in its cooling to help it make cooling perameters. 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 - Drink station ice unprotected by shield/cover. *CDI - PIC placed cover on Ice station.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on food contact surface. *CDI - PIC placed item on bottom shelf below food contact area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee wet dry cloth at hand sink across from sushi station. CDI- education was performed with food employee. -zero-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wearing gloves to do food prep, go to walk-in cooler, clean food prep area, then begin more food prep without changing gloves. CDI- employee was instructed to change gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, shrimp, chicken breast, and container of cooked diced chicken in prep cooler that was stored above 41 F. Food employee stated that she brought items from walk-in cooler at 1030am. Items were below 41 F. CDI- items were taken to walk-on freezer and allowed to chill. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed prep cooler across from grill is holding above 41 F. PIC will have someone check unit soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in sushi display case that were stored above 41 F. PIC stated that items were placed in cooler at 1030 this morning from the walk-in cooler. CDI- items were placed in walk-in cooler and allowed to chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed shrimp tempura stored on a plate near fryer for TPHC. Time in stamp was not marked on plate as stored in procedure. CDI- items were discarded. REPEAT (full points)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single-service trays and lids stored on sushi display case that were not inverted. CDI- items were inverted. REPEAT (full points).

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 Observed waitress placing cut lemons on glasses, but touching them with an ungloved hands. CDI- education was performed with waitress. Lemons were discarded. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 items that were not marked time in on plate of items. CDI- items were properly marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee at sushi station preparing food while wearing bracelets on wrist. CDI- bracelets were removed. REPEAT (half points due to no points taken at last inspection)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of containers stored on sushi station that were not inverted. CDI- stacks of single-service trays were inverted. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. PIC stated that order for item has been placed. Also, replace torn gaskets on prep cooler across from grill. REPEAT (half points due to severity).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed raw shrimp, sliced lettuce, raw chicken that was prepped this morning at 8am as told by PIC. Items did not hit the cooling parameters within 15 minutes. CDI- Items were discarded into trash.

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 raw shrimp cooling in walk-in cooler in deep, covered containers. CDI- two containers of shrimp were denatured and discarded into trash. REPEAT (full points)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food wearing a bracelet. CDI- employee removed bracelet. -zero-

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 several boxes of single-service containers on the floor. CDI- items were placed on a shelf.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

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 exterior of grill and refrigeration units in kitchen area. Clean fan screen above dishwasher in dish room.

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. Facility does not have a Procedure on hand. CDI- Inspector provided PIC with procedure.

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 chicken breast, sliced squid, shredded lettuce, tossed salad, tuna, salmon, shrimp, cream cheese, and crab sticks that were stored above 41 F. Chicken breast, sliced squid, shredded lettuce and tossed salad were stored in the walk-in cooler. Other items were stored in sushi display cooler for one hour before being stored in small cooler. CDI- items stored in walk-in cooler were denatured and discarded into trash. Items stored in sushi display cooler were placed in small cooler and allowed to chill. REPEAT (full points). ***Inspector recommended to management to create a temp log for coolers to record the temperature of random products in the morning and at night each day.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of Cajun egg rolls that were not dated. Observed container of cheesecake rolls that were dated 9-13-22. CDI- both items were discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice that was not marked with time in stamp. PIC stated that sushi was cooked at 10:30 am. CDI- rice was marked with the appropriate time. REPEAT (full points)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 bed container of cooked chicken cooling in tightly covered container in walk-in cooler. CDI- container was uncovered and placed in small cooler to chill. -zero-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish (tuna and tilapia) that were in walk-in cooler and not cut open. CDI- bags were cut open. REPEAT (full points)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of containers that were not inverted. CDI- items were inverted. -zero-

4-501.11 Maintain equipment in good repair. Ambient air of Walk-in cooler reading was 53 F. Facility called maintenance who arrived on site during inspection. Walk-in cooler was repaired during inspection. REPEAT (half points)

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 exterior of Grill, fryer and prep table in kitchen area. -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 one employee wash hands and cut off faucet with bare hands. CDI- employee was educated and rewashed hands properly. -zero-

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 items in cooler near front counter that were stored above 41 F. PIC stated that all TCS items were put in cooler last night. CDI- items were denatured and discarded into trash cans. REPEAT (full Points). VR-Cooler will need to be repaired in 3 days. PIC stated that Item may not be fixed until next week. Inspector will verify on Friday that unit is not being used.

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. P. Observed no time in stamp on sushi rice. Also, employee stated that rice was leftover from last night. CDI- rice was discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish (tilapia and yellowfin) that were thawing in walk-in cooler and not cut open. CDI- bags were cut open. REPEAT (FULL POINTS)

4-501.11 Maintain equipment in good repair. Ambient temperature of cooler near front counter is reading 45 F. PIC called repair person to come out soon.

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 cooked shrimp and bacon wrapped scallops that were stored above 41 F. PIC stated that items were in cooler since yesterday. CDI- items were denatured and discarded into trash. REPEAT (full points).

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish (tilapia and yellowfin tuna) that were thawing in walk in cooler and not cut upon. CDI- bags were cut open.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while cutting vegetables. CDI- employee put on hair restraint. REPEAT (half points due to improvements).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stack of single-service trays stored near serving line that were not inverted. CDI- trays were inverted. -zero-.

4-501.11 Maintain equipment in good repair. Observed water buildup on bottom of cooler near front counter. VR- facility has ten days to repair unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed avocados stored above diced onions in walk in cooler. CDI- items were reversed. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish (not for sushi) stored above ready-to-eat items in walk-in cooler. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food at the sushi cooler that were stored 41 F. PIC stated that items were placed in cooler at 11 am from walk-in cooler. CDI- Items were placed in walk-in cooler and allowed to chill.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing in a container of water at prep sink. Water was not turned on to allow for agitation. CDI- water was turned on to allow for agitation.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed a container of diced veggies stored in another container of diced veggies. CDI- container was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while preparing food. CDI- watch was removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint while preparing food. CDI- employee put on a hair restraint.

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 metal whisk stored in water that was 84 F (shall be at least 135 F. CDI- water was replaced with water temping at 141 F.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed vegetables stored above cut onions in walk-in cooler. CDI- items were reversed.

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 crab meat before wiping thermometer with alcohol swab or other approved solution. CDI- alcohol swabs were provided. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date on the two containers of squid salad. CDI- PIC voluntarily discarded product.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Shrimp tempura was not marked with time in-time out stamp. CDI- shrimp tempura was properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach crawling on shelf near dish machine. PIC stated that last pest control treatment was done 2 weeks ago.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints. CDI- employees put on hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths in-between use on surfaces throughout facility. CDI- wiping cloths were placed in buckets of sanitizing solution. REPEAT (half points due to no points taken on first violation).

2-401.11 Eating, Drinking, or Using Tobacco - C Ensure that employees are only eating and drink in designated areas. Observed an employee eating behind cook line upon arrival to inspection. Employee moved to exterior seating area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce at 45F after 25 minutes of cooling time. Ensure that lettuce is cooling at a faster rate to meet cooling time parameters. Lettuce was broken down in to smaller portions and vented during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura out on countertop at a temperature of 86F. Shrimp tempura discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as tuna, crab sticks, and shrimp not meeting cold holding threshold of 41F. Foods were observed stacked to high in sushi case. Both of which were cooled inside of reach in and walk in freezer.

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 foods such as cajun chicken egg roll filling and lettuce both cooling inside of walk in cooler tightly packed with lids and plastic cling wrap. Ensure that foods are vented and divided in to smaller portions to meet cooling parameters.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left on prep tops in between uses. Ensure that wet wiping cloths make it back to sanitizer solution in between uses.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service containers are stored in a protected manner. Observed take out sushi tray left open ended in multiple locations. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket seals in two reach in units. Replace as needed to maintain seals.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Continue to build a relationship neighboring facilities in efforts to prevent a possible harborage or attraction of pests. Dumpster doors closed during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone on prep table upon arrival. Ensure that employees have designated storage areas for their belongings to prevent possible contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and residue build up on fans used to dry equipment and utensils. Observed build up of dust on shelving used to hold clean equipment and utensils. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving above flip top cooler. Recommend storing employee possessions in an area away from equipment, food, and utensils. CDI - PIC removed phone. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a metal container of tightly wrapped raw shrimp in flip top cooler holding at temperatures between 44F and 46F. Temperatures for other items in flip top cooler ranged from 38F to 40F. CDI - Items were moved to reach in cooler to rapidly cool to 41F or less. Approximately 20 minutes later no decrease in temperature was noted and shrimp were moved to walk in cooler. -REPEAT- -3 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed metal container of shrimp wrapped in plastic holding in flip top cooler at temperatures between 44F and 46F. CDI - Items were moved to reach in cooler to rapidly cool to 41F or less. Approximately 20 minutes later no decrease in temperature was noted and shrimp were moved to walk in cooler. Recommend leaving items that are actively cooling uncovered, until they reach a temperature of 41F or less, so that cold air can circulate around the item. Plastic wrap acts as an insulator and will slow the cooling process -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plugs missing from dumpster. Recommend replacing drain plugs to prevent rodent or insect infestation. -0 points-

2-102.12 Certified Food Protection Manager - C. Observed PIC without proof of ANSI accredited food certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored over sauces in reach in unit, raw sushi stored in same bin with cooked crab and other cooked sushi products, observed raw sushi stored above vegetables and RTE foods. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon in drink cooler at 57F from the night before. CDI discarded. Observed fish eggs, raw salmon, hamachi, crab salad, and tuna above 41F. CDI items out for less than 4 hours and moved to walk in freezer for cooler. Verification required to check unit. Observed diced tofu in an improper ice bath and rice sitting on the counter above 41F. CDI items pulled out at the beginning of service and added time stamp to add as part of TPHC procedures.

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 watermelon, tofu, dumplings, lettuce, sushi fish and cooked eel not labeled. CDI items labeled. Repeat.

3-501.13 Use approved thawing methods. As part of cooking process, in refrigeration, or submerged under water with water above to agitate particles. Observed raw shrimp thawing on the prep counter in back kitchen area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered and bottled employee beverage stored on prep surfaces at front sushi station. CDI: drinks relocated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Bowl found to be stored inside front handsink. Use only for handwashing. CDI: bowl removed.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Salmon, tuna, shrimp, cream cheese, and crab meat recorded > 41F (see temp chart) inside sushi bar cooler. CDI: items removed and placed inside walk-in freezer; rapid cooled down to 37F. Mackerel, salmon, and deep fried rolls inside reach-in sushi cooler were recorded > 41F (see temp chart). CDI: product moved to walk-in freezer for rapid cool. Service tech will be notified. VR by 8/17/19

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. No date on salmon, fried rolls, and cream cheese stored inside undercounter reach-in. CDI: by properly dating.

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. No time recorded on california rolls held on TPHC at front sushi station area. CDI: correct time was written in.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of ginger and egg roll sauce stored on the floor inside walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Buckets of quat sanitizer with wiping cloths inside held at 0ppm. CDI: sanitizer buckets were corrected to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as crab measuring above 41F. CDI by removal to walk in freezer to rapidly cool. Points were not escalated because no items measured above 45F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups at server station.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler. Points were not escalated because shelving in walk in cooler have been replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of fish in sushi case measuring above 45F. CDI by removal of fish to freezer for rapid cooling. Fish was measuring below 41F by end of inspection. Improvement noted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged and rusting shelving in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soy sauce puddled in handsink. Upon qustioning, employee stated that bottle had broken and was held over handsink while it leaked. CDI by education about uses of handsink.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef in walk in freezer. Both items had been removed from origional packaging.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roe and tofu measuring above 45F. CDI by cooling the roe and voluntary discard of tofu.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor of walk in cooler and walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. Observed damaged shelving in reach in cooler and walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed fraying of cutting boards.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with visible debris build up. CDI by removal for recleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few bottles of various sauces with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic and metal containers in dish area.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees jar of honey stored on clean side of dish machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the dish area. CDI by providing soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on cook line. CDI by providing paper towels.

4-501.11 Maintain equipment in good repair. Observed chipping of paint on shelving in walk in cooler.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring at 0ppm. CDI by replacing sanitizer and priming machine. Sanitizer began reading 50ppm.

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 chicken and grilled peppers with no date mark. CDI by properly date marking.

| 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottle stored improperly at bar area. CDI by removal to proper storage location.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep top surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

Observed washed edamame on bottom shelf of 2 door reach in, in contact with shelf above. Observed quail eggs over cabbage in walk in. CDI repoganized. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed shrimp tempura, cooked at 91 degrees. PIC stated extra is made for lunch rush, recommend using time as a public health control for product. CDI - discarded Observed tuna, salmon, cream cheese, cooked shrimp and roe at 47 degrees in display case, items are not stored in case, case is stocked daily from reach in below that was holding at 41 degrees or lower.CDI - cooled in freezer, items had been out less than four hours. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed cream cheese in display cases, and noodles in reach in at cook line. PIC stated that these items may not be used within 24 hours from their prep date. Since items may be held more than 24 hours they must be dated. 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 facility not following time procedure for sushi rice. time not indicated on sushi rice container in rear or at working container behind bar. Amend procedure to state that sushi rice container and container at sushi make area will both house rice that is using time as a public health control. 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 sanitizer at 0 ppm quat in spray bottle. Observed sanitizer in wiping cloths below 50 ppm. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed shrimp thawing in container on side of three compartment sink. 3-501.13 Use approved thawing methods.

Observed wiping cloths stored on counters throughout. CDI - all moved during inspection without direct inspector intervention. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed several damaged shelves in reach in refrigerator at cook line. 4-501.11 Maintain equipment in good repair.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observe employee wash hands and turn faucet off without a (paper towel) barrrier. Assure employees are using paper towels to turn faucets off. No points deducted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handwash sink. CDI- Paper towels provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many oil/water bottles not labeled. Label all bottles. No points deducted.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket was recorded at 50ppm Quat. CDI- Sanitizer discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scarred cutting boards. Repair or re-surface.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug in dumpster not present. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open. CDI- Door closed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened soda can stored on a sushi prep. cutting board. Beverage was relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp stored in direct contact with raw tuna in a sushi display case and raw scallops stored on a shelf above limes in a reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of kale stored at room temperature above 45F (see chart). CDI- ice was placed onto kale to cool and keep the product cold.

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 using approved TPHC procedures without a time stamp on the sushi rice container. CDI- time stamp added, follow time procedures.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths stored on preparation cutting boards while not in use.

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 Observed employee place limes in water glasses without gloves on. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one package of pork sausage stored in direct contact with beef roast packages. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon filets stored above ready to eat foods such as noodles and dumplings in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one employee crack a raw shell egg and not change his gloves afterwards. CDI by instruction.

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 stuffed peppers with crab filling dated 5/1, spring rolls dated 5/1, and egg rolls dated 5/1 in a reach in cooler. CDI- items were discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed chop sticks and a knife used for food preparation stored in a sushi display case drip pan.

6-502.12 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 dust accumulation on ceiling tiles above the flip top cooler and grill area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale used as a garnish being stored at room temperature above 45F and foods in a reach in cooler above 45F (see temp. chart). CDI- kale placed on TPHC, foods in reach in cooler were relocated to the walk in cooler.

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 TPHC being used for sushi rice. The time stamp on the container had a discard time of 4PM. I observed the rice out at 4:30PM being used to make sushi rolls. CDI- product discarded.

4-501.11 Maintain equipment in good repair. Observed one reach in cooler operating with an ambient air temperature of 47F. Instructed PCI to discontinue use of cooling unit until it can hold foods at 45F or below.

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 left over from the night before. CDI- rice discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

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 two bowls of cooked spicy tuna mix cooling while tightly wrapped in a reach in cooler. CDI- wrapping removed during cooling process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 sauce buckets stored on the floor in the walk in cooler and one package of food stored on the floor in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed 8 torn gaskets on cold holding equipment where sushi preparation is done and rusty shelving in a sushi preparation reach in cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed facility staff not date marking, time marking TPHC, bare hand contacting ready to eat foods and not washing hands when necessary. PIC failed to oversee these tasks and make corrections. CDI- instruction provided MORE PIC OVERSIGHT NEEDED

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PF 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 multiple food employees failing to wash hands between glove changes, after handling soiled utensils and after handling raw proteins and then handling ready to eat foods. CDI- instruction provided to and by PIC

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 Observed cook bare hand contact fresh cooked chicken and multiple ready to eat foods in top of prep unit. CDI- CDI- reheated above 165 F

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at wait station not in use with no soap and employee beverage and clothes in sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizinig, 0 ppm chlorine. CDI- repaired onsite

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 multiple cooked TCS foods prepared onsite and in freezer not date marked. CDI- date marked

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 failed again to time mark its sushi rice which is on TPHC. IF FACILITY CANNOT GET TPHC RIGHT THEY WILL NEED TO OBTAIN AVARIANCE FOR THEIR SUSHI RICE FROM THE STATE

3-502.11 Obtain a Variance for specialized processes.-Pf Facility continues to fail to protect sushi rice using TPHC. On a recent unrelated visit conducted before facility opened to public, sushi rice from the previous day was observed. It was discarded. FACILITY MUST GET TPHC RIGHT OR OBTAIN A VARIANCE FROM STATE FOR THEIR SUSHI RICE.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf SEE 27

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping towel stored on cutting board.

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 sushi chef walk with gloves on to walk in cooler, open and procure food return and begin ready to eat food prep. Observed food employeee handling soiled utensils then clean utensils without washing hands. CDI- instruction provided on the spot, correction made

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 Observed cook bare hand hold down cooked chicken breast to cut. CDI- reheated ; instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cook turned fully cooked chicken with same tongs used to retrieve raw chicken. CDI- reheated ; instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some raw eggs in top of prep unit at 53 F, cooked chicken at 68 F and cooked beef at 59 F in bottom of unit. CDI- removed to flash cool

3-601.12 Food for sale to public shall be Honestly Presented. Observed sushi menu call item Tai ( Japanese snapper ). The actual item is tilapia. VR 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working container of sugar. CDI- labeled•

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three roaches in around bottom of one prep unit. VR

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods in rolls and pieces of sashimi tuna not date marked. VR for date marking

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages with no lid. CDI- instruction provided

2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee handle raw fish with gloves on; removed rt. glove and replace with new and not wash hands. CDI- instruction provided

& 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sushi chef cutting raw fish making suhi rolls, with gloves fill bowl with seaweed appetizer not on consumer advisory. CDI- instruction provided.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple portions of ready to eat sashimi not date marked. VR date marking

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed cooling batch of sushi rice at 131 F with no time labeling.

3-501.13 Use approved thawing methods. Observed tuna thawed in ROP with written instruction staing " removed before thawing ". CDI- all removed from packaging

2-102.12 Ensure facility has PIC with Certified Food Protection Manager during all hours of operation.

3-501.17 Ensure open, ready to eat TCS foods are properly date marked. Observed some ready to eat sushi under neath area of prep unit not Date Marked. CDI- reoved and date marked

5-501.17 Ensure ladies restroom has covered Receptacle. Observed uncovered receptacles in ladies stalls.

2-103.11 (A)-(L)Person-In-Charge-Duties PIC shall ensure/oversee safe food processes including buyt not limited to proper santization of utensils/equipment, proper handling of food , proper hot/cold holding / final cook temperatures and handwashing.Observed PIC very busy and unaware of multiple handwashing violations and multiple bare hand contact violations. VR for PIC oversight

2-401.11 Eating, Drinking, or Using Tobacco Ensure employee beverages are stored so as not to contaminate food/food preparation areas, clean utensils and hand sinks. Observed multiple emplyeee beverages stored on hand sink. CDI- removed

2-301.14 When to Wash Ensure food employees wash hands at appropriate times so as not to contaminate food. Observed multiple employees handling raw sashimi and ready to eat foods without washing hands in between. Observed multiple food employees not washing hands in between glove changes. Observed food employee handle sashimi then place ready to eat foodson plate without washing hands. Observed food employee working with raw chicken and ready to eat foods and not washing hands in between.

3-301.11 Preventing Contamination from Hands Ensure no bare hand contact of ready to eat foods. Observed multiple sushi chefs rolling sushi with bare hands and food employee placing ready to eat foods on plate with bare hands . CDI-PIC had them donn gloves.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Ensure all raw proteins are stored to prevent accidental contamination of ready to eat foods. Observed raw shrimp stored above cooked chicken rolls.VR for reorganization.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Ensure in use sanitizing solutions are at proper concentration and not visibly soiled. Observed sanitizingsolution visibly soiled with floating debris. CDI- removed to remake

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed multiple TCS date mark applicable foods not date marked including but not limited to multiple trays of thawed sashimi fish, cooked chicken rolls and crab salad out of date. CDI- crab salad discarded VR for date marking

3-501.19 Time as a Public Health Control Ensure written procedures for TPHC are properly followed. Observed sushi rice containerr labeled 1030-430 CDI- relabeled correctly.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking Ensure TCS foods are properly and effectively thawed to prevent contamination. Observed chicken in sink in container of water, no running water. and tuna thawed in package when manufactureer label says removed from package before thawing. CDI- through instrucition

3-305.11 Food Storage-Preventing Contamination from the Premises Ensure foods are not stored on floor. Observed open boxes of chicken stored on floor being worked out of and bag of onions on floor in rear kitchen. CDI- removed from floor

3-304.15 (B)-(D) Gloves, Use Limitations Observed food employee washing disposable glove in between raw and ready to eat foods. CDI- instruction provided If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager on duty during inspection. Must be in place by January 1, 2014.

2-301.14 When to Wash. Wash hands and change gloves when changing tasks causes gloves to become soiled. Observed employee rolling sushi with gloved hands, wiping counter with damp wiping cloth which was sitting on counter, then resuming rolling sushi without washing hands and changing gloves. CDI - corrected by instruction.

6-301.14 Handwashing Signage. Observed no signage at front cook line hand sink.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide complete consumer advisory for raw or undercooked animal foods. Observed menu and to-go menu each had disclosure as "contains raw fish" even though one item was disclosed as beef. Change that portion of disclosure to read something accurate such as "May contain raw or undercooked ingredients." Also observed that blackboard had no written consumer advisory. VR - will return Friday October 4 to ensure compliance.

3-502.11 Variance Requirement. Variance required for acidifying rice to render it non-potentially hazardous. Observed acidified rice held without temperature control and without approved variance. VR - corrected for today by changing to Time as a Public Health Control. Will return Friday October 4 to ensure that practice continues until and unless variance is obtained.

8-103.11 Documentation of Proposed Variance and Justification. Observed no variance in place for sushi rice. Will return Friday October 4 to ensure that Time as a Public Health Control is being used until and unless such variance is on site.

3-304.14 Wiping Cloths, Use Limitation. Store damp wiping cloths in sanitizer between uses. Observed three damp wiping cloths sitting on countertops. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed one split gasket, crack in base of outside can wash.