NIYOSHI II JAPANESE RESTAURANT

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed container lids in kitchen handwash sink. CDI - PIC moved lids to 3-comp sink.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed package of beef thawing in meat prep sink without submersion in cold running water. CDI - PIC partially closed drain to allow sink to fill with cold running water.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on shared dumpsters open. Points not escalated due to dumpsters being serviced at time of inspection.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. Repair or replace shelving.

-REPEAT- 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing trash receptacle by front line hand washing sink. Observed open doors on shared dumpsters.

-REPEAT- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medication on shelf by warmer of sweet carrots. PIC moved medication.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 two employees drinks stored above food products.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign in the women’s restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw beef in the walk-in freezer stored above corn. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer at the 3-compartment sink due to the sanitizer bag being empty. CDI - Bag was changed out during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles stored with raw potatoes in dry storage. CDI - Potatoes were moved to a separate area.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in deep plastic tubs. CDI - Rice was moved to thinner, metal pans to 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 a few containers of unidentifiable spices and oils without labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee cooking with a rubber band around their wrist.

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 spoons being used to scoop spices with the handles submerged inside of the product.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors. Observed missing trashcan for the front service area hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above clean dishes and restaurant food products.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 - Noodles cooked yesterday without date marking. *CDI - PIC date marked item. 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

3-501.15 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 - Large quantity of White Rice cooling in large metal hotel pan in WIC above 41F, see temp chart for details. *CDI - PIC evenly distributed rice into two containers to speed up the cooling process. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Out dated food employee health policy agreement that only contains 5 of the 6 illnesses. *CDI - EHS emailed PIC new copy of employee health policy. For more information on employee health policy, 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 bottle of soy sauce and squeeze bottle of water both in red bottles without labeling or way of identifying product.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of metal containers on clean dish rack stored above 3 comp sink. *CDI - PIC pyramid stacked dishes so that they can air dry.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach water not labeled .. CDI Lable was added

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in water and ice bath without running water. CDI. Water was turned on.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.. Observed clutter throughout facility

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility. REPEAT. PIC stated that no one on site has certificate anymore. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x small bowl of sprouts stored on the floor under shelving in walk in cooler. Note: ALL other food products up off floor during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface to begin inspection.

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 grill utensils stored in room temperature water next to grill, needs to be in dry container or in water 135F or above, EHS discussed with PIC. 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 broken floor/wall tile across from 3 compartment sink. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility. REPEAT. PIC stated he has misplaced certificate, will find. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a couple of dented cans mixed in with retail canned products at dry storage area. CDI- cans removed, PIC created a dented can area.

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 grill utensils stored in room temperature water next to grill, needs to be in dry container or in water 135F or above, EHS discussed with PIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor cleaning needed on shelving in walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor/wall tile across from 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods (Beef, chicken, shrimp, and noodles) that were prepped today at 10 am in the prep top and prep unit above 41F. CDI PIC uncovered foods and put them in the WIF to cool down quickly. EHS verified that TCS foods were cooled to 41F or below before new customer orders were prepared. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed trays of house made shrimp sauce not date marked in the walk in and the reach in cooler in front. CDI PIC dated sauces REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Lysol aerosol spray bottles and other chemicals in front on bottom shelf with single service items. CDI PIC removed single service items from shelf. Shelf will only be used for cleaning supplies.

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 that facility is cooling covered TCS foods in prep top and prep cooler. CDI The TCS foods were uncovered and moved to the WIF. EHS explained to Cooks that they need to cool TCS foods down to 41F or below before putting them in the prep units. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of water with no sanitizer. CDI PIC dumped bucket and made a sanitizer bucket at 200 ppm Quat. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed utensils used in front stored on counter in an open tray unprotected. CDI PIC provided a lid for tray

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 several employee drinks on counter commingled with single service cups. CDI PIC moved employee drinks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM at facility. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container lids in handwashing sink. CDI PIC removed lids from sink.

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 container of portioned sauces not date marked in WIC. CDI PIC dated container. 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 .

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 shrimp, beef, scallops, and fish preped this morning cooling in the prep top. CDI EHS educated PIC on cooling down to 41 or below before putting TCS foods in the prep top. PIC moved items to freezer to cool down quickly. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of water with no sanitizer. CDI EHS advised PIC that sanitizer buckets housing wiping cloths must have proper sanitizer concentration. CDI PIC stated that they will use a sanitizer spray bottle and dry cloths instead of buckets. PIC emptied bucket. 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 on the floor. CDI PIC moved bucket off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. REPEAT,

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit plan on site. EHS will deliver them one at a later date.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a large trash can full of shrimp sauce. EHS asked where they clean this container. They explained they clean it outside at the can wash. The 3-comp is not large enough to accommodate the trash can size container and doing it outside and the can wash it no approved. CDI-PIC will not use this container on next inspection and has been told they must use smaller containers from now on.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email

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 steak and scallops in the prep top holding above 41F. Observed cabbage and noodles in the low reach in holding above 41F. CDI- Items placed in the cooler to cool.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit kit/plan. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-501.11 Maintain equipment in good repair. Observed tape around the top of the prep unit.

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

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash hands at the 3-comp sink. CDI-EHS explained process, they need to wash hands at handsink oly. CDI-PIC rewashed hands at handsink. EHS did not deduct points today due to first offense.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed PIC stand on top of container, reach something in the freezer, then step off. CDI-EHS explained not to stand on food containers because of contamination of food lid,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed WIC with mold on the shelves.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle in the ice at the soda machine. CDI-PIC took scoop out and put it in a clean pitcher.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee grab shrimp with gloved hand, count them out, put them in a spoon and put them on grill. Then with same gloved hand touched RTE mushrooms and broccolli. They do cook them altogether but must not cross contaminate RTE items. CDI-PIC told employee to wash hands and provided a spoon for the shrimp instead of doing it by hand.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage stored over RTE margarine. PIC said they added a plastic barrier between shelves and they have lids on margarine. Risk is low, but incorrect storage order. No points deducted. CDI-PIC moved cabbage to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked brocolli sitting in a plastic container on the prep unit cutting board, in ice. Temp was 48F. PIC explained they cooked it about 45mins ago, and they keep it there until it's gone. CDI-PIC added more ice and temp dropped down to 41F within 20mins.

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 salads in stand up with no DM. PIC explained they made it this morning and they can keep them for 2 days. CDI-PIC DM.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles at 61F in the prep unit. PIC explained they were made 10mins ago. CDI-PIC moved noodles to the WIC. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during 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 Observed shrimp on the counter at 76, PIC explained they were made 30mins ago. When PIC put in WIC they covered it with plastic wrap. EHS showed PIC they need to allow items to cool by keeping plastic wrap off and allow for the cold air to reach the product. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. EHS note-kitchen was spotless. PIC did not sign due to new Covid protocols.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE rice. CDI-PIC moved rice to freezer for cooling violation and moved mushrooms to a bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up in corners.

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 rice cooked 1hr ago, cooling in large plastic containers, covered. Rice was 111F, in 30minutes rice cooled 0F. CDI-PIC was informed items need to go to the freezer or in swallow pans to allow for cooling process. Rice was moved to freezer and left uncovered to cool. VR REQUIRED 1/26/2019.

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 cabbage, shrimp sauce and rice all made from yesterday or the day before and no datemark. CDI-PIC datemarked items for the correct date. VR REQUIRED 1/26/2019.

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 rice that was 111F that was prepared today, covered in plastic containers. Items would likely not make cooling parameters if EHS did not intervene.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two designated shelves for employee items but employee items sitting on shelves and in walk-in above customers items. Explaiend they need to go to designated areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not produce an employee health policy. Such a policy was provided by EHS and explained to PIC and employees during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse and wash a dish towel in a handsink. EHS observed action and explained to PIC that handsinks may only be used for the purpose of washing hands, and that employees must utilize the three compartment sink for wash/rinse/sanitizing any utensils or items. Sink was not contaminated, employee was educated by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored over top of customer food items in the walk in cooler. Items rearranged. Store employee food and items in areas where customer foods/utensils will not be contaminated in the event of a spill or leak.

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 with handle inside of the product. Item was removed and properly stored by EHS.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker debris present on stacked plastic containers. Sticker debris and any other residue on dishes must be removed during the wash portion of the wash/rinse/sanitize process, as dirty material such as stickers cannot be properly cleaned/sanitized. Stacked container was removed for re-processing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Obseved quat sanitizer dispensor of the three compartment sink not functioning. Facility switched to bleach sanitizer. Facility must have the quat dispensor repaired before resuming use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one, non-labelled spray bottle containing degreaser not labelled. Labelled during inspection.

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 food reside splattered on the ceiling of the rear kitchen area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee stored on shelf beside customer items. CDI employee beverage relocated to approved location.

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 handling uncovered employee beverage around mouthpiece and then return to preparing food without washing hands between activities. CDI PIC instructed employee to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw carrots in direct contact with raw chicken. CDI carrots relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade terayki sauce and homemade shrimp sauce holding out of temperature control. CDI terayki sauce placed in reach-in cooler to rapidly cool. Shrimp sauce voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints.

2-101.11 PIC shall be present during all hours of operation. -PF Observed ceritified food protection manager on site during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat sauces in walk-in cooler. CDI items properly rearranged.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two dry goods containers not labeled with contents of products. CDI items labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment drying on linen towels on drainboard.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. CDI bucket labeled.

3-501.13 Use approved thawing methods. Observed noodles thawing out of temperature control. CDI noodles placed in walk-in cooler to properly thaw.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee preparing beef and storing inside grocery bag. CDI beef placed in approved container.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in diluted sanitizer at 0 ppm.

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 in-use utensils stored in standing water at room temperature. CDI utensils placed on grill top to keep water above 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment drying on linen.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in 3 compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored directly above customer food items on shelves in kitchen.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lid stored in handsink upon beginning of inspection. CDI EHS removed lid.

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 Observed rice prepared yesterday in walk-in cooler at 54-62F. CDI rice was voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked noodles holding out of temperature control at 62F. CDI noodles placed on sheet pan and in walk-in cooler to rapidly cool.

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 large quantities of rice cooling tightly covered in plastic bus tubs. Observed noodles cooling in standing water out of temperature control at 62F. CDI rice seperated in to more containers to reduce bulk quantities. Noodles drained and placed on sheet pan.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer with dead battery. REPEAT VIOLATION.

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 in use utensils stored in soiled standing water between uses. PIC changed water, placed water on grill top to heat water and maintain above 135F.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean knives drying on absorbent cloth.

4-501.11 Maintain equipment in good repair. Observed 3 split gaskets on reach-in cooler behind cook line.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above RTE food products in walk-in cooler, (hot sauce and container of margarine)

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (old foil covering on gas lines leading to rice cookers)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer for checking thin foods that had a dead battery.

(general comment) 3-30511 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed food stored on floor in kitchen area (containers of mayonaise)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cooking utensils stored in water inside container < 135F. REPEAT VIOLATION Observed ice scoop stored in water in large container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed towels stored under drying utensils on prep sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.PIC not certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over ready-to-eat rice. Obserevd different types of raw animal foods stored together. CDI seperated.

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 while wearing bracelets.

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 several dry soiled wiping cloths stored throughout establishment.

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 being stored in room temperture water at grill. Observed cuttinb board stored behind faucet on prep sink. Observed utensils stored on prep sink drainboard.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee washing and rinsing utensils without sanitizing. Instructed PIC on how to properly wash, rinse, and sanitize utensils.

Protect food from contamination sources not specifically noted by code. Observed bowl in-use for dispensing cooked chicken from warmer. Use scoop with handle.

2-102.11 Demonstration- Person in charge must be a certified food safety manager. Person in charge not certified.

3-501.15 Cooling Methods- During the cooling process, do not cover foods (unless there is a chance of cross contamination). Observed rice cooling in walk-in cooler covered with a lid. CDI by uncovering.

2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified.

6-301.11 Handwashing Cleanser, Availability- All handwash sinks must be supplied with hand soap. Observed handsink without hand soap. CDI by adding hand soap.

3-501.15 Cooling Methods- Place cooling foods in refrigeration when temperature of cooling food falls below 135F. Observed rice cooling in kitchen at 118-128F. CDI by moving rice to walk-in cooler.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager by Jan 2014. PIC not certified.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS refrigerated food items must be date marked with date prepapred. RTE foods held at 41 F or below may be held for up to 7 days, and 41-45F up to 4 days. Observed vegetable sauce without date mark. CDI by date marking with date prepared.

3-501.13 Thawing- Raw animal foods thawed shall be cooled to 41F within 4 hours. Observed raw shrimp and raw scallops in walk-in cooler at 65 F. Place thawed meats in cooler immediately after thawing. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer. Observed wet wiping cloths stored on food prep table.