SUSHI 101 NOODLE BAR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken juice dripping on RTE foods in WIF. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave accumulating dried food debris and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi cold held at 63 degrees F in sushi case. Observed WIF not maintaining TCS in frozen state. Part ordered per PIC and maintenance arrived while EHS present . Verification needed to ensure long term compliance and equipment calibrated and maintaining TCS frozen. Foods still in frozen state or under 41 degrees F. Ambient air temperature of WIF measured 41. Squid at 43 degrees F near door voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food prep employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter surface and inside prep refrigerator

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some containers wet stacked. Repeat.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed drip near AC system and on single-service wax paper. CDI, wax paper voluntarily discarded .

4-501.11 Maintain equipment in good repair. Observed WIF not maintaining foods in frozen state. Observed split gasket on door of WIC

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.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damage to floor in walk in cooler. 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 dust accumulation in fan in back . Observed attachements of wall and floors in need of cleaning in hard to reach areas and behind equipment

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed employees not knowledgeable regarding handwashing process or following sushi prep procedures. CDI by instruction to ensure proper food safety management system is in place and followed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. PIC later arrived but expired in 2025. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment at ware washing area. Observed another employee washing gloves off at vegetable prep sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after handwashing. CDI, employees rehashed hands. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cut cabbage with prep date of 6/17 and coooked chicken prepared on Saturday according to staff not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed employee using sushi rice leftover from day before according to staff. CDI, sushi rice voluntarily discarded. Ensure TPHC procedures for sushi rice are being followed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon stored in container on ground in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths on counter surface.

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 sushi rice utensil stored in water at 88 degrees F.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed rusty shelves on racks in walk in cooler. Observed water collecting in container in walk in cooler. Repeat.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damage to floor in walk in cooler. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on rack near storage.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee walk through back door then put on new gloves for different task but not wash hands before donning gloves. Observed dishwasher handle soiled equipment and spray arm then put on gloves to handle clean equipment but not wash hands before doning gloves and changing tasks. CDI, employees washed hands. Handwashing signage provided in Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw shrimp stored over container of prepared RTE vegetable. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed drink pitchers of water and tea uncovered unprotected on counter. CDI, employee covered containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food prep employee not wearing hair restraint.

4-501.11 Maintain equipment in good repair. Observed rusty shelves on racks in walk in cooler. Observed water collecting in container in walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed chlorine test strips with expiration date of 2023 and 2022 and not effectively testing chlorine sanitizer concentrations. VR to ensure facility has chlorine test strips that are accurate.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damage to floor in walk in cooler.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter from 2022 and not updated records for current calendar year. Verification required.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed food employee knock tongs off on trash to remove debris then place for re-use. CDI, tongs relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed crab and chicken cold held above 41 degrees F. CDI, crab recently prepared according to staff before placing in sushi case and crab relocated to cool in WIC. Observed chicken overstocked in flip top prep unit at 48 degrees F. CDI, overstocked chicken voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed teriyaki sauce prepared with cooked onion and ginger not date marked in walk in cooler and crab salad with date of preparation of 6/24. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed 2nd sushi batch held on TPHC but time not recorded. CDI, time captured on label per written procedures.

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 some container of oil and spices not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surface and used to stabilize cutting board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and cigarettes stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM in on site during all hours of food preparation or handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed visibly old heads of lettuce on cutting board to be prepped. Observed visibly old head of cut cabbage on cutting board to be prepped. CDI - PIC voluntarily discarded. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods Observed raw chicken being stored above RTE spring rolls and raw shrimp in fryer lowboy. Observed cut vegetables being stored under unwashed produce in WIC. CDI - PIC reordered storage. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and raw tuna in sushi display holding above 41F during inspection. PIC stated unit had just been turned on. CDI - PIC placed tuna and shrimp in lowboy to cool back down. Unit achieved 38F before being restocked. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 various TCS foods in WIC baring preparation date of 4/7, despite the facility not operating on that date. Observed cut head of cabbage with no label indicating its date of preparation. CDI - PIC verified that all items labeled with 4/7 were prepped on 4/6 and changed dates. Cabbage was voluntarily disacarded. 0 pts. 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 .

3-304.12 (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 clean knife being stored in between lid of prep unit during inspection. CDI - EHS educated PIC on proper storage of utensils. PIC removed knife and placed in dish pit to be rewashed. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed cutting boards on prep units with deep grooves and heavy damage on the cutting surfaces. Observed doors to all sushi display units cracked, chipped, and missing handles during inspection. Repair or replacement needed. 0 pts.

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 cracked floor tiles all throughout kitchen area. Repair or replacement needed. Repeat. 1 pt.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored above customer foods in fryer lowboy during inspection. CDI - PIC moved to appropriate location. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CFPM must be on site whenever food preparation or handling is taking place. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink faucet with bare hands after washing during inspection. CDI - EHS educated employee on proper handwashing procedures. Employee rewashed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded sweet potatoes in WIC during inspection. CDI - PIC discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored over raw shrimp in lowboy unit during inspection. CDI - Employee reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above washed and cut produce in WIC during inspection. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at three compartment sink dispensing below 50ppm quat during inspection. PIC called EcoLab during inspection. CDI - Facility will manually dose out chlorine in three compartment sink until unit can be serviced. EHS will follow up on 12/10. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple inspects crawling on the ground during inspection. More frequent pest control may be needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for quat sanitizer discolored and unable to accurately read sanitizer concentrations. 10 day for required.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout entire kitchen area. Repair or replacement needed. Repeat.

6-303.11 Provide required lighting intensity. Observed lighting intensity in dish pit/dry storage area at around 4 foot candles. Multiple lightbulbs were burnt out. Repair or replacement needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager was on site at the beginning of the inspection. Repeat. 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 raw salmon being stored over bin of white miso paste in WIC. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish in prep unit thawing while still sealed in container. CDI - PIC opened packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cut vegetables being stored on the floor in WIC. CDI - PIC moved vegetables to shelving unit.

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 cracked floor tiles throughout kitchen area. Replace or repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on cutting board in back prep are during inspection. CDI - Phone was removed. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in prep units and WIC being stored amongst customer food. Ensure all employee food has its own segregated storage area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling trash can blocking back hand sink. CDI: Trash can was moved.

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 cut lettuce and cut cabbage cooling from last night above 41F. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items inside walk in cooler above 41F (see temp chart). Ambient air temperature was 48F. PIC relocated items delivered today to walk in freezer, PIC voluntarily discarded all other TCS items. Repair tech arrived onsite during inspection. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce and cabbage cooling in containers with lids on and inside walk in cooler with ambient air temperature of 48F. CDI: items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed fried tofu with white and green build up. CDI: PIC voluntarily discarded item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed in use sanitizer bucket on prep top beside container of avocados. CDI: Food employee relocated sanitizer bucket.

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 yellow tail and crab thawing in prep unit and walk in cooler with ROP packaging still intact.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 containers beside grill and one container on top of prep unit containing spices not labeled. Points not escalated due to improvement from last inspection.

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 large scoops with handle coming into contact with rice and flour.

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 cracked floor tiles in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite. Ensure a CFPM is onsite at all times of operation.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed bottles of spicy mayo and regular mayo on sushi prep counter and tempura shrimp on prep counter being held on TPHC with no written procedures available for spicy mayo, mayo or shrimp. CDI: PIC filled out written procedures form during inspection. 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 spicy mayo, mayo and tempura shrimp being held on TPHC on prep counter with no mark to indicate when to discard food item. CDI: PIC placed tape to indicate start and end time for TPHC.

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 working bottles of sauces and oils on sushi prep counter unlabeled. Label working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the sushi prep area. PIC stated pest control contractor visits facility bi-monthly. Inform pest control contractor of flies and increase visits if necessary to control flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead roaches on floor in sushi prep area. CDI: PIC removed dead roaches.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half on a plate on sushi prep counter with the sticker still intact on skin. Wash avocado’s prior to use.

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 cracked tiles and tile grout wearing away on floor in kitchen. Repair or replace cracked tiles and replace grout. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items being held above 41F in sushi display cases and Wasabi mayo being stored on prep counter at 42F. See temp chart. CDI: PIC moved items being held in sushi display cases to WIF to rapidly cool to 41F or below and moved wasabi mayo to RI cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an opened bag of ready to eat pot stickers in RI prep unit without a date mark. CDI: PIC date marked item as it was opened yesterday.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter while not in use. CDI: Wiping cloth was moved to sanitizer bucket. REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler in sushi prep area. Replace gasket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excess cardboard and debris on ground outside of dumpster area. Dumpsters are shared by other facilities in building complex. Clean area as needed.

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 cracked tiles and tile grout wearing away on floor in kitchen. Repair or replace cracked tiles and replace grout.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was able to provide parasite destruction letters from two suppliers but did not have a letter from one company that supplied smoked salmon that is served raw. VERIFICATION REQUIRED within 10 days to ensure letter is obtained.

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 produce being stored above a container of ready to eat vegetables in WIC. CDI: PIC rearranged items to proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken with a final cook temp of 128F. CDI: EHS had employee place chicken back on grill to reach required temp. Chicken reached 175F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of ginger being stored on the floor. CDI: Container was moved to a shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths being stored on sushi prep counter.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on cutting board by sushi station. CDI - Drink removed. - 0 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed sushi employee slicing cooked shrimp without gloves on. CDI - Employee discarded contacted food items, washed hands, and donned gloves. - 2 -

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marking on sushi rice held on TPHC. Facility marked items with time item was removed from temperature control. - REPEAT - 3 -

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 scoop stored in sugar container with handle portion touching food items. CDI - Scoop removed. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Tobiko, shrimp, and salmon in display coolers were missing date marks. PIC stated they were prepared yesterday. CDI - Dates placed on containers by PIC. 0 pts.

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 Establishment was preparing sushi rice to place on time as a public health control. Rice measured below 135F and still had no time sticker on it. TCS foods must be marked with the time it is removed from temperature control. CDI - PIC placed time sticker on container.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Specialty rolls with raw fish eggs are missing asterisks on both menus. Tuna and avocado roll missing asterisk on menus. Tuna yakitori missing asterisk. VR - Verification visit required within 10 days that establishment has corrected menus.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep surfaces in kitchen. 0 pts.

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. Spoon stored in 73F water. CDI - PIC removed spoon. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using single-service containers and soy sauce buckets. Do not re-use single-service articles. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of reach-in coolers. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in some areas in kitchen. Repair/replace broken floor tiles. REPEAT. 0 pts.

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 Pan of raw fish stored on shelf above cooked crab in walk-in cooler. Wrapped portion of cooked octopus stored in same container as wrapped portions of raw fish in reach-in cooler. Raw shell eggs stored behind pan of fully cooked chicken. Separate raw animal foods from cooked foods. CDI - Food storage corrected during inspection. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Chicken in reach-in cooler measured 46F. Chicken was cooling after being mixed with other ingredients 1 hour ago. Use the walk-in cooler or freezer to rapidly cool TCS foods. CDI - Chicken moved to walk-in freezer to cool. 0 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw fish in reach-in cooler were completely thawed in reach-in cooler and still in vacuum package. Remove raw fish from vacuum package before thawing under refrigeration. CDI - PIC opened vacuum packages. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Washed avocadoes and mangos at sushi station still have stickers on them. Remove stickers from produce and vegetables during washing. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop handle laying in ice. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Soy sauce buckets being reused to store other foods. Do not reuse single-use or single-service articles. REPEAT

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace broken floor tiles. 0 pts.

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 No employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Steel wool in hand washing sink basin at bar. Cup in hand washing sink at sushi station. Hand washing sinks shall be only used for hand washing. CDI - Items removed. 0 pts.

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 Container of various types of raw fish stored above crab in reach-in cooler. Raw tilapia and salmon stored above ginger, wasabi, and cream cheese in reach-in cooler. Raw chicken, raw bacon, and raw crab stored on shelf above spring rolls in reach-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Sushi tuna, imitation crab, sushi salmon, and cooked shrimp in reach-in cooler did not have date marks and prepared yesterday according to manager. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. REPEAT // 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 Container of squid salad was date marked 12-1 and had not yet been discarded. TCS RTE foods must discarded or used within 7 days of preparation or opening. CDI - Squid salad discarded. REPEAT

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - California rolls and sushi rice did not have time labels on them. Mark time on food using time as a public health control and use or discard food within 4 hours. CDI - Time labels placed on items. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw fish packages in walk-in cooler and reach-in cooler were thawed still in vacuum package. Remove fish from vacuum package before thawing, or immediately after thawing under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed crawling on sushi cutting board. Pests shall be precluded from the premises. Manager showed EHS invoice of pest control visit at end of November. Contact pest control to treat for roaches.

3-307.11 Protect food from contamination sources not specifically noted by the code. Roach observed crawling on sushi cutting board. Food shall be protected against contamination from pests. CDI - Cutting board washed, rinsed and sanitized during inspection. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 cooks not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths shall be stored in sanitizer solution when in between uses. Solution must be 150-400 ppm for quat. CDI - Buckets emptied and refilled with 200 ppm solution. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Container of mushrooms in reach-in cooler had visible dirt on them. Avocadoes at sushi station still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Sushi containers are being re-used. Single-use and single-service articles must not be reused. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Ice dripping from condenser in walk-in freezer. Torn gaskets present on reach-in coolers and sandwich coolers. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is severely stained and no longer smooth and easily cleanable. Resurface or replace cutting board. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener does not have removable blade. Remove from establishment and acquire a can opener with a removable blade for cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw scallops and raw fish eggs stored on shelf above imitation crab in walk-in cooler. Same tempura batter used for raw shrimp, raw crab, and raw chicken. Use different containers of batter for raw animal foods with different final cook temperatures. Use a separate tempura batter container for raw chicken. CDI - Owner educated and imitation crab moved to top shelf in walk-in cooler. *No point escalation due to improvement from last inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Cutting board used to cut sushi rolls during service are cleaned weekly according to manager. In-use utensils and cutting boards that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Cutting boards taken back to be washed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Tofu in ice bath measured 69F. TCS foods in cold holding shall measure 41F or less. CDI - Tofu moved to walk-in cooler. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Yellow tail, flying fish egg, smoked salmon, tilapia, and tuna used for sushi were not date marked. Also, seaweed salad in sushi reach-in cooler was not date marked. TCS ready-to-eat foods shall be date marked if held in establishment for longer than 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Squid salad had a date mark of 8-20 and had not yet been discarded. TCS ready-to-eat foods shall be used within 7 days of preparation or opening. CDI - Squid salad discarded by PIC.

3-501.19 Time as a Public Health Control - P,PF - California rolls on plate are held using time as a public health control. No time was present on plate. CDI - Time placed on plate by chef. 0 pts.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Salt beside grill was not labelled. All containers of ingredients or food that are not "readily identifiable" must be labelled. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Repeat - Radish sprouts are not washed prior to use. Container states "wash before use".

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Sushi shipping boxes and soy sauce buckets are being reused to store other foods. Single-use and single-service articles shall not be reused. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets on sandwich unit and reach-in cooler doors. Condensate dripping in walk-in cooler and walk-in freezer. Equipment shall be maintained in good repair. Replace torn gaskets and repair walk-in units so they do not drip condensate. Shield food or store food away from the condensate leaks. // 4-501.12 Cutting Surfaces - C - Cutting boards in sushi prep area have deep cut marks and are stained. Replace or resurface cutting boards if they can't be cleaned effectively.

4-602.13 Nonfood Contact Surfaces - C - Shelves have grease buildup on them in dry storage area. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray attachment on mop sink hose that allows hose to be at pressure. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure on the mop sink faucet. CDI - Attachment removed during inspection. 0 pts.

5-501.113 Covering Receptacles - C - Grease receptacles' lids were opened. Keep lids on receptacles when not in use. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floor tiles damaged/missing in front of 2-compartment sink in sushi prep area. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above miso paste in walk in cooler. CDI - PIC relocated fish to lower shelf. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed peppers, asparagus, and celery stored directly above washed ready to eat limes in walk in cooler. CDI - PIC relocated limes away from unwashed produce. No point escalation as notable improvement observed in food storage practices throughout.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sushi prep employee repeatedly using same soiled wiping cloth without placing into sanitizer solution between uses. Once a wiping cloth has been used, place it into sanitizer if it will be used again.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers present indicating not properly washed prior to use. All produce not received in ready to eat form must be washed before use including avocados.

4-501.11 Maintain equipment in good repair. Observed condensate drippage present in walk in freezer unit. Frozen accumulation visible on shelving dripping down through food products. Repair. Observed caulked area between dish machine pre-rinse and wall surfaces in need of repair/resealing. Some rusty shelving in walk in cooler in need of refinishing. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.116 Cleaning Receptacles - C Observed food packaging and other debris from establishment on ground in dumpster area. Greasy buildup around receptacles. Remove debris and clean area to prevent pests. No point escalation as improvement noted in overall area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and beverage stored on prep surface in front area. Designate a place away from food or food contact surfaces for the storage of personal items. Do not store employee beverages or cell phones on the prep surfaces in kitchen areas.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present in facility at beginning of inspection. PIC, Dennis, who is not certified placed phone call to certified manager, Hank, who arrived for remainder of inspection. 2-103.11(D,E) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC present at beginning of inspection not ensuring rules for food safety were being met. EHS observed multiple instances of improper hand washing practices with no intervention from PIC and EHS corrected multiple instances of improper and/or no hand washing during duration of inspection. EHS also observed delivery of TCS food items with no oversight from PIC and no delivery temperatures taken of TCS items during or after delivery.

2-301.14 When to Wash - P. Observed multiple instances of employees handling raw animal foods including raw shrimp and fish and then changing gloves with no associated hand washing. Observed employee leaving restroom begin to don gloves with no hand washing. Upon each observation, EHS directed that employee to wash hands before donning gloves. Hands observed to be washed and new gloves donned. 2-301.15 Where to Wash - PF. Observed employee washing hands in sushi prep sink in lieu of hand sink. CDI - EHS directed employee to only use hand sinks for hand washing. Employee washed hands in hand sink. Staff hand washing practices overall observed to be non-compliant with EHS making numerous corrections over course of inspection. EHS strongly recommends that management re-train staff on hand washing and glove usage procedures. Verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed soiled wiping cloths laying in basin of hand sink at front sushi prep area. CDI - cloths removed. Hand sinks may only be used for washing hands. Do not place items in the basin of the hand sink. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon stored directly above iceberg lettuce in walk in cooler. CDI - PIC relocated lettuce. Observed cream cheese wrapped in plastic wrap laying under raw fish on plate in front line reach in cooler. Cream cheese may or may not be used to make rolls containing raw fish. Do not store cream cheese under or in direct contact with raw fish. CDI - PIC discarded cream cheese. Do not store raw animal products above ready to eat food items. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple opened and/or prepared TCS foods in both the front line coolers and in the walk in coolers with no date marking present including cut lettuce, cut cabbage, prepared tofu, wrapped sushi fish, cream cheese, containers of ready to eat fish roe, and more. PIC confirmed items prepared on previous days. PIC discarded items with unknown prep dates and applied date marking to items with known prep dates. All TCS foods which are opened or are prepared and kept longer than 24 hours have a date mark present including sushi fish items which a re-wrapped at end of day and used agin on following days. REPEAT - full 3 point deduction. EHS strongly recommends management retrain staff on date marking procedures. Verification visit within 10 days.

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 in back of house area not marked with time for TPHC holding at room temperature at beginning of inspection. Observed sushi rice in sushi area with time/date marked for 5/28 at beginning of inspection. Approximately 15 minutes later date was changed to today’s date of 6/1 and time was changed. PIC corrected date and time marking. All foods that are using TPHC must have time applied as required in the written procedures. Time must accurately reflect the actual time the food item has been removed from temperature control along with accurate time for when the product must be discarded and must be updated with each batch of rice produced and held each day. This time must be updated throughout the day as the 4 hour hold time expires and each TCS food is discarded and replaced. REPEAT Verification visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unlabeled red chemical employee later identified as dish machine liquid from bulk dish machine automatic dispenser in back of house area. CDI - PIC applied label. All chemicals must be labeled as to contents. REPEAT 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray cans of stainless steel shine stored on dry storage food shelving immediately adjacent to and directly above food items. CDI - PIC relocated to chemical storage area. No escalation at this time as some improvement was noted in overall chemical labeling system.

3-501.15 Cooling Methods - PF. Observed lobster tail wrapped in plastic cooling in sushi display cooler at 72f at beginning of inspection. Employee noted the lobster had been thawed and placed into cooler approximately 30 minutes prior. CDI - lobster relocated to walk in freezer to quickly chill before returning to display unit. Do not tightly wrap and cool foods in sushi display cooler. REPEAT PIC should also follow up to ensure thawing method in use is appropriate as the water temperature may have been too high during thaw process which elevated lobster temperatures above 70f before start of cooling process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squirt bottles of sauces and liquids in front area reach in cooler with no labeling or identification. Observed bulk containers labeled as mayonnaise holding shrimp sauce in front line coolers. Label all working containers of food. Ensure the label on food containers accurately identifies the food inside.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and various dead cockroaches on flooring in establishment both in back of house and at front area near hand sink. Contact PCO for service. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of in use pickled ginger and saketored directly on floors. Store food at least 6 inches off of floor to prevent contamination. REPEAT 3-305.12 Food Storage, Prohibited Areas - C. Observed frozen condensate drippage in walk in freezer present on exterior packaging of food items. Do not store food in areas where they can come into contact with sources of contamination including unclean condensate drip,

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing braided bracelet on wrist while rolling sushi.

4-501.11 Maintain equipment in good repair. Observed significant condensate drippage present from fan units inside of walk in cooler and walk in freezer units. Bulk tubs in place in both units to attempt to contain liquid but frozen buildup present on shelving, packaging and flooring of walk in freezer and liquid drips in walk in cooler blowing across unit due to high fan velocity. Repair. Observed rice cooker with severely damaged bottom and exposed insulation. PIC discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Replace or resurface if possible.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed tape/label residue on exterior surfaces of food containers and lids stored as clean. Observed buildup on various shelving units in back of house areas.

5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse nozzle at dish machine when released from hook extended down into pre-rinse sink below flood plane of the sink. Spring may not be operating as designed or hose is elongated eliminating the air gap. Repair. Verification required. 5-205.15 Maintain a plumbing system in good repair. Observed leak from drainage pipe work under pre-rinse sink of dish machine. Foul water collecting in bucket under leaking pipe. Repair.

5-501.116 Cleaning Receptacles - C. Observed long term grease buildup on grease receptacles and especially accumulated on surfaces around grease receptacles. Establishment is the only facility that handles or disposes of food grease in the shopping center. REPEAT No point escalation as overall area around dumpsters shows improvement.

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. Flooring under and behind equipment with debris and buildup present. Clean to prevent pests. 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. Damaged wall and missing tiles at the floor/wall junction and other areas behind equipment need repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sushi rolling mat laying in basin of hand sink at front sushi prep area. CDI - PIC removed. Hand sinks may only be used for washing hands. Do not place items in the basin of the hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed package of raw quail eggs laying on container of fried sushi rolls in reach in at sushi prep area. CDI - PIC relocated eggs. Do not store raw animal products above ready to eat food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal food containers stored as clean with food debris and/or other residue present on interior food contact surfaces. CDI - PIC removed for cleaning. Ensure all food contact items are cleaned before storing. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present in tea dispenser nozzles. Clean frequently to prevent buildup. - Full 3 point deduction. Continued non-compliance with food contact item cleaning and sanitizing standards may result in the implementation of a Risk Control Plan or in permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple raw and cooked sushi items in front countertop display unit holding above 41f. See chart. CDI - PIC relocated all items to WIC to quickly chill back to 41f. Most items stored in unit wer found to be holding above 41f. Items are stored in the under counter reach in cooler overnight and re-stocked into the display icooler n the morning. Display cooler is turned off at night and must cool properly before re-stocking each morning. Make sure display cooler has fully chilled to proper cold holding temperatures before re-stocking.

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 opened and/or prepared TCS foods in both the front line coolers and in the walk in coolers with no date marking present. PIC confirmed items kept longer than 24 hours. CDI - PIC discarded items with unknown prep dates and applied date marking to items with known prep dates. All TCS foods which are opened or are prepared and kept longer than 24 hours have a date mark present including sushi fish items which a re-wrapped at end of day and used agin on following days. REPEAT - full 3 point deduction. Continuing non-compliance with date marking standards may result in the implementation of a Risk Control Plan or in permit action.

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 in back of house area not marked with time for TPHC holding at room temperature at beginning of inspection. CDI - PIC discarded. All foods that are using TPHC must have time applied as required in the written procedures. Time must accurately reflect the actual time the food item has been removed from temperature control along with accurate time for when the product must be discarded. This time must be updated throughout the day as the 4 hour hold time expires and each TCS food is discarded and replaced.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed daily lunch special sushi board with no consumer advisory present. CDI - PIC applied consumer advisory to lunch menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two different spray bottles of unknown chemicals in back of house area. CDI - PIC discarded both items. All chemicals must be labeled as to contents. REPEAT - full 2 point deduction Continued non-compliance with standards for identification of chemicals in the establishment may result in the implementation of a Risk Control Plan or in permit action.

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 sushi rolls wrapped in plastic and stacked onto dish and wrapped again cooling in countertop display cooler. CDI - PIC removed overwrap and spread into single layer and placed into WIC to quickly cool to 41f. Do not stack and seal cooling foods and do not cool TCS foods in display coolers. Spread cooling food out into shallow layers, uncover, and place into the walk in cooler to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live cockroaches in establishment both in back of house and in bar area. Contact the PCO for service. REPEAT - 1 point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of soy sauce, sake, and case of seaweed stored directly on floors in back of house areas. Store food at least 6 inches off of floor to prevent contamination. REPEAT - 2 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces throughout front of house areas. Once used, place soiled wiping cloths into sanitizer solution to be used again or remove the soiled wiping cloth to soiled linen receptacle.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers present and container of avocados at front also with stickers. PIC noted that he was unaware that avocados must be washed prior to use. Discussed with PIC that all produce not received in ready to eat form must be washed before use including avocados.

4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed egregious buildup on interior surfaces of dish machine and on in use dish racks. Follow manufacturers instructions to clean the dish machine and dish racks. Clean frequently to prevent buildup.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed old labels and label residue present on exterior surfaces of food containers stored as clean. Debris present on non-food surfaces of various pieces of equipment and cabinetry. - REPEAT - 1.0 point

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.116 Cleaning Receptacles - C Observed long term grease buildup on surfaces around grease receptacle needs cleaning. Recycling dumpster overflowing and extreme accumulation of material present around the dumpster with establishment branded material visible throughout. Old ice machine removed from establishment present in dumpster area. Remove the excess waste and equipment from the dumpster area. Dumpster is shared however a great quantity of waste items were from establishment. EHS recommends contacting property manager for assistance/information.

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. Flooring under and behind equipment with debris and buildup present. Clean to prevent pests. REPEAT - 0.5 points.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple instances of employee’s personal items stored on prep surfaces or mixed with food items in back of house storage areas. Cell phones, chargers, employee beverages, etc. prevalent throughout the facility. Designate a place away from food or food contact surfaces for the storage of personal items. Do not store employee beverages on the prep surfaces in kitchen areas.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed small black foreign objects in ice both in bulk ice machine bin and in server area ice bin. Black material appears to be frozen into the ice cubes during the freezing process in the ice machine. PIC noted that the machine has had repeated service issues. EHS recommends discontinuing use of ice machine until it can be evaluated by a professional. PIC discarded ice. VR required within 10 days. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on both vegetable peelers and can opener in sushi bar area. CDI - PIC removed to dish area for re-cleaning. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple opened and in use prepared TCS foods in both front area and in walk in cooler with no date marking present. CDI - PIC applied date marking to items in front areas and discarded items with no date marks in walk in cooler. Ensure all TCS foods that are opened or prepared and kept on site longer than 24 hours have a date mark that does not exceed 7 days. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of orange and clean chemicals with no identification in back area. CDI- PIC discarded. Label all working containers of chemicals. REPEAT

3-501.13 Use approved thawing methods. Observed packages of frozen eel thawing at room temperature on drain board of sink in sushi prep area. REPEAT. Do not allow food to thaw at room temperature. Use an approved method to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dish area. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed orange juice stored on floor in walk in cooler and repackaged raw chicken stored on floor in walk in freezer. Store all food at least 6 inches off of floor to prevent contamination. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed organic residue and buildup on non-food contact surfaces of equipment in back of house. Observed food residue on exterior surfaces of food pans stored as clean in dish area. 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. 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 buildup on floors under and behind equipment in back of house areas. Damaged/detached baseboards present under 3 part sink need repair.

2-102.12 Certified Food Protection Manager - C No person present in unit with food safety certification at time of inspection. PIC, Kathy, not certified. A certified food protection manager must be present anytime food is being handled. REPEAT

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 PIC lay bare hand on cooked rice in WIC to verify temperature during inspection. CDI - container of rice discarded. Do not touch ready to eat food with bare hands. Use gloves or a utensil when touching foods that are ready to eat. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shelving unit pushed in front of front line hand sink blocking access for hand washing. CDI - PIC moved shelf. Ensure hand sinks are accessible for use at all times. Do not block hand sinks.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed small black foreign objects in direct contact with ice in both server ice bin and bar ice bin. CDI - PIC discarded ice. PIC and EHS unable to identify objects or source of black material contaminant. Bulk ice machine appears free of buildup, ice bins and ice buckets also appear free of buildup. EHS recommends closely monitoring ice machine, ice transport, scoops and ice bins to prevent future contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dark buildup on blade and vegetable peeler with dried food residue at front sushi area. CDI - PIC removed to dish area for recleaning. REPEAT Ensure food contact equipment and utensils are cleaned after use.

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 container of rice cooling from previous day still in cooling process at 46f in walk in cooler. All other TCS foods in WIC at 41f or lower. CDI - PIC discarded rice. Ensure that rice is cooled from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. REPEAT Continued non-compliance with cooling temperature requirements may result in permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tempura chicken at 46f, raw chicken at 48f, raw shrimp at 44f, and egg rolls at 44f in reach in cooler at fryer station. CDI - PIC discarded tempura chicken and raw chicken that were in unit overnight and returned raw shrimp and egg rolls to WIC since placed into reach in 1 hour ago. Cooler unit ambient air temp 44f recovering to 41f at end of visit. PIC called for service and to evaluate defrost cycle timing cycle. Do not store TCS foods in the cooler until it maintains food temperatures of 41f or lower. REPEAT Improvement in cold holding noted during visit however cold holding violations still present. Return visit within 10 days to evaluate reach in cooler temperatures. Continued non-compliance with cold holding requirements may result in permit action.

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 raw fish items, cream cheese, limitation crab, etc. removed from sushi display cooler and placed into reach in cooler for overnight storage with no date marking present. CDI - PIC replaced date marks. Ensure that all TCS foods that are kept longer than 24 hours are properly 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 rice held using TPHC from previous day in front sushi area. Rice container still had timing labeled 11 - 2 but had not been discarded at end of time and continued use through service at night. CDI - PIC discarded. When using TPHC, product must be discarded at the end of the hold time and cannot be returned to refrigeration or remain on site for next day use. REPEAT EHS recommends re-training staff on TPHC requirements. Continued non-compliance with Time as a Public Health Control standards may result in permit action.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of orange degreaser hanging from fryer area shelf directly above food packaging sandwich bags. CDI - PIC removed to chemical storage area. REPEAT Hanging chemical located in same location as chemicals noted on previous inspection. Do not store chemicals above food contact items or food packaging. 7-102.11 Common Name-Working Containers - PF Observed spray bottles of pink and clear chemicals under counter at server area with no labeling or identification present. CDI - PIC discarded. Label all working containers of chemicals with identification of contents.

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 deep bulk container of rice tightly packed and lidded cooling in WIC from previous night. CDI - PIC discarded rice. Do not cool rice in deep bulk covered containers. Use a method that allows air flow around the rice to facilitate proper cooling such as dividing into smaller portions and spreading onto sheet pans or ice bathing. REPEAT Continued non-compliance with proper cooling methods may result in permit action.

3-501.13 Use approved thawing methods. Observed bucket of packaged fish fillets thawing in standing 72f water in front prep sink. Use an approved method for thawing frozen foods. If using water to thaw, the water must be flowing around the food and be less than 70f. Do not thaw food in standing water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of liquid sauces at grill area with no identification present. Label all foods that are not easily identifiable.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickled ginger and both sealed and open in use bulk containers of soy sauce stored directly on floor in back of house. Do not store food items on floor. REPEAT Improvement noted from last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet at clean dish area. REPEAT Air dry food containers before stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean knives hanging on unclean shelving unit beside prep table. Store clean utensils in clean locations.

4-501.11 Maintain equipment in good repair. Countertop oven at sushi area with damaged/missing door handle repaired with tape. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in back kitchen area and heavy buildup on wall mounted fan above back prep area. Clean frequently to prevent buildup.

2-102.12 Certified Food Protection Manager - C PIC present during inspection with no manager food safety certification. REPEAT A person in charge who is an ANSI certified food protection manager must be present whenever food is being handled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal employee beverages stored on back area prep table immediately adjacent to food items in preparation process. Store personal beverages away from food and food contact surfaces to prevent contamination.

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 scraping soiled dishes with bare hands and loading into dish machine, then unloading and handling clean dishes with no hand washing. Observed employee consume personal beverage and then handle clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. REPEAT Wash hands after doing activities that contaminate them and before touching food or food contact surfaces. Continued non-compliance with proper hand washing requirements may result in permit action.

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 PIC pick up ready to eat cooked rice with bare hands and then place back into bulk container while taking the temperature of the rice. CDI - PIC discarded container of rice. Do not contact ready to eat foods with bare hands. Use gloves or a utensil when handling food that is ready to eat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine with black organic buildup. Clean the ice machine frequently to prevent buildup. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean on clean dish rack with food residue present. CDI - PIC returned to dish machine for re-cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken breast tightly covered on countertop placed into reach in cooling at a rate of .07 degrees per minute. Diced chicken tightly covered on countertop placed into walk in cooler cooling at a rate of .13 degrees per minute. See chart above. CDI - PIC discarded. REPEAT Hot foods that are cooling must cool from 135f - 70f within two hours and then to 41f or lower within a total of 6 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked tempura shrimp observed covered in pan on countertop at 85f. PIC indicated they pre-cook to have available for making sushi rolls. CDI - PIC discarded. Do not allow hot foods to sit out on countertop with no temperature control. Keep hot foods above 135f, properly cool for cold storage at 41f or lower, or use TPHC procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu on ice bath at server station at 60f with ice level lower than tofu level. Bulk containers of rice in walk in cooler and in line reach in cooler at 46-50f. Employee verified had been allowed to sit out at line for portion of lunch period. CDI - PIC discarded tofu and spread rice for rapid cooling. REPEAT Do not allow cold TCS foods to sit out of refrigeration. If placed into ice bath, tofu level must be below ice/water level for cooling. All TCS foods must be maintained at 41f or lower or use TPHC procedures. Continued non-compliance with cold holding requirements may result in permit action.

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 cooked rice with only one time label present. Written procedures provided by PIC state rice will be marked with both start and end times. REPEAT follow written procedures when holding food using TPHC. All food items using TPHC must be documented on the written procedures. Procedures must be available for review by EHS. Return visit required within 10 days to ensure TPHC procedures complete for all products and time marking is applied to foods as required.

7-201.11 Store toxic materials to avoid contamination. -P Observed yellow disinfectant cleaner stored hanging from cook line shelf immediately adjacent to rice cooker and above food wrap. CDI - PIC relocated. Do not store chemicals in the food prep area where they can contaminate food or food contact surfaces.

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 Cooked chicken breast placed into deep pile and covered tightly at 103f and chopped chicken placed in deep pan covered tightly at 90f for cooling. Raw salmon prepared and placed directly into display cooler at 48f. CDI - PIC removed chicken from pans and spread thin for cooling. Salmon relocated to WIF for quick chill. REPEAT Do not cool foods in deep tightly covered containers. Use a cooling method that allows air flow around the product to quickly cool. Ensure prepared sushi fish is properly cooled before placing into display unit. Continued non-compliance with proper cooling methods may result in permit action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored directly on floor in walk in freezer and multiple containers of cooking oil stored directly on floor in back of house. REPEAT Do not store food on the floor. Store all food items at least 6 inches off of the floor to prevent contamination. 3-305.12 Food Storage, Prohibited Areas - C Observed frozen condensation drippage present pooled on surfaces of food packaging in walk in freezer. Do not store food directly under condensation drips.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces not placed into sanitizer between uses. Sanitizer bucket holding wiping cloths at front area with 0ppm quat sanitizer. REPEAT Store used wiping cloths in sanitizer at the proper concentration between uses or remove them to soiled linen container.

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 white rice spoon used to portion cooked rice stored in pan of room temperature standing water at cook line. Store the scoop on a clean surface or in water at least 135f.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple clean metal and plastic pans stacked together wet at clean dish storage area. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Countertop oven at front line with damaged/missing door handle repaired with wire. Internal drop plate inside ice machine damaged. REPEAT

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal cell phone laying on shelving unit in front sushi prep area adjacent to in use utensils. Designate an area away from food and food contact surfaces for the storage of personal items including cell phones.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present during inspection with no manager food safety certification.

2-301.14 Wash hands after activities that contaminate them. -P Observed prep employee take out trash, re-enter kitchen and wipe sweat from forehead, then proceed to work with cooked rice with no hand washing. CDI - Manager instructed employee to wash hands before continuing to work with foods and replaced utensil. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with organic buildup on blade and assembly. CDI - manager removed can opener to dish machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup inside ice machine around baffle. 4-602.12 Cooking and Baking Equipment - C Countertop oven used to cook fish products with heavy encrusted greasy buildup present.

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 two bulk containers of cooked rice prepared previous day cooling in walk in cooler overnight with temperatures of 50 - 57f. CDI - manager discarded rice

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items including tofu and raw fish inside prep area reach in cooler holding 43-44f. Unit ambient air temperature 49f. CDI - manager voluntarily discarded items held in cooler overnight and adjusted equipment

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 cooked rice using TPHC with no written procedures available. CDI - TPHC procedures provided during inspection.

7-206.11 Restricted Use Pesticides, Criteria - P Observed household pesticide present in sushi prep area which manager indicated was used for ants. CDI - pesticide discarded and manager to contact PCO for pest control when needed

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 bulk pans of rice tightly covered cooling overnight with temperatures remaining above 41f. CDI - Instructed manager to place cooling products in uncovered or vented shallow containers to facilitate cooling. Manager voluntarily discarded rice. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of sauces and food grade oil at front line area with no identification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food grade oil, soy sauce, and salt in kitchen area and cases of food products inside walk in freezer stored directly on floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing large metal bracelet on wrist above glove while rolling sushi

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet used wiping cloth stored on front line countertop not held in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed missing handles on countertop oven used to prepare fish at front line area and damaged baffle inside bulk ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup and accumulated food debris on shelving unit above prep cooler near fryer area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters open with exposed trash falling out onto surrounding ground. Dumpster is shared between multiple tennants.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on-site upon arrival not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloths and equipment then change gloves and proceed to handle clean equipment/ food preparation. CDI by instruction to wash hands when changing gloves if proceeding to new task. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no handwashing towels available for use at handwashing sink behind sushi bar or at beverage bar area. CDI, disposable towels provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese and several fish above 41 degrees F in sushi display case. PIC stated items recently placed in unit. CDI, foods relocated to walk in cooler to rapidly cool. Ambient air showing 36 degrees F as indicated by thermometer. Staff indicated dressing container may have turned off unit during operation. Monitor to ensure unit maintaining TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 and crab mix cooling in tightly covered container. CDI, covers partially removed and crab mix relocated to walk in cooler to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist bands worn on wrists of food handler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held on 3 compartment sink and counter surface. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in container collecting debris. Observed scoop stored in container of raw fish in walk in freezer. Repeat.

4-502.13 Single-use and single-service articles may not be reused. Observed several single-service manufacture containers washed and re-used according to PIC on clean equipment rack. Observed some single-service to-go bags used in direct contact for food storage. Ensure proper food grade single-service wrapping or containers used for food storage.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a heavily damaged wire strainer and scratched glass behind bar. CDI, operator removed equipment from use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over consumer food in refrigerator behind bar.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored above raw beef in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. Observed sanitizer concentrate bucket underneath machine empty. CDI- new concentrate bucket added and machine was primed until 50ppm chlorine was achieved.

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 PIC indicated datemarks on salmon and tuna were not corrected. CDI- products were dated with correct 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 cooked broccoli, cooked dumplings, seafood salad, and several containers of sushi fish not datemarked. Verification required to ensure compliance.

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 cooked chicken being stored at room temperature using TPHC procedures. Employee indicated the chicken will be cooled down and saved after 4 hours if any product remains. CDI- discussion with employee and PIC about discarding product after time expires.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles labeled.

3-304.13 Linens and Napkins, Use Limitations - C Linens should only be used to contact food when lining a container for immediate service. Observed shrimp and cucumber stored on napkins in food containers.

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

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 an avocado knife and a whisk being stored in room temperature standing water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving unit above the flip top cooler. Improvements made to cleaning since last inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee wiping off sauce bottles with a wiping cloth then proceed to handle sushi fish without first changing gloves. CDI- employee changed gloves.

3-304.13 Linens and Napkins, Use Limitations - C Linens should only be used to contact food when lining a container for immediate service. Observed shrimp being stored in a container while wrapped in paper towels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on countertops while not in use.

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 a rice scoop and bar utensils being stored in standing room temperature water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the flip top cooler and in the back of the kitchen where sauce dispensing buckets are stored.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cellphone cord stored in container of wonton strips. CDI- strips were discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor amount of debris accumulation on inside wall of ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed steamer pot and char grill with visible food debris on them from previous night while these items were turned off. CDI- items were cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of fish eggs being stored at room temperature for an extended period of time while the products were between 57-60F. CDI- items were placed into freezer for cooling.

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 dumplings, cooked shrimp, cooked octopus, and bbq eel without datemarks. CDI- products were dated.

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 from previous night stored on rice stand. CDI- product discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed grill lighter stored in same container as shrimp chips and a bottle of windex stored above a flip top cooler. CDI- items were relocated.

3-501.13 Use approved thawing methods. Observed facility thawing frozen seafood at room temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach in facility near fryer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer and 2 buckets of ginger stored on floor near front-of-house 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelving unit above a flip top cooler and on a shelving unit in back of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened employee soda bottle on a cutting board and an employees food being stored on a cutting board.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. EHS observed chlorine concentrate bottle empty underneath machine. CDI- concentrate bottle was replaced and machine was primed until machine was sanitizing properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the facility holding lobster tails, cooked rice, and kale at room temperature while the products were all above 45F (see chart). CDI- products were placed on TPHC; PIC agreed to discard these items 4 hours after they were removed from temperature 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 sushi rice stored at room temperature with a 9/21 datemark and a start time of 10:30AM. CDI- rice was discarded.

3-501.13 Use approved thawing methods. Observed the facility thawing foods at room temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce buckets being stored on the floor underneath a table in the back of the kitchen. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed markers being stored in the same container as rice chips along the food prep. line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on counter tops while not in use.

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 scoops being stored in standing room temperature water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored commingled with dry goods on a dry storage rack in the back of the kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee placing raw chicken onto the grill then change gloves and put on new gloves without first washing hands. CDI- employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish eggs stored above cooked tofu in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 plastic food storage containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several sushi items in the sushi display cases cold holding above 45F (see chart). These food items did drop in temperature within 1 hour but not all items were below 45F. PIC indicated he believed the were placed into the display cases before the case had time to cool down (unit is turned off at night). CDI- items had bags of ice placed onto them to cool them down. EHS instructed PIC to monitor these cases to ensure they can maintain foods at 45F or below and to schedule repairs if they cannot.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food item containers being stored on the floor in the back of the kitchen underneath the prep. table.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops between uses.

4-501.11 Maintain equipment in good repair. Observed damaged sushi display case door where meat and seafood kebabs are stored. 4-502.11(A) Maintain utensils in good repair. Observed one sushi knife with plastic wrap covering the handle. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one heavily corroded large metal pot used for stirring cooked rice. VR required to ensure this item is replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT testing kit on site. VR required.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelf in walk in unit directly above an open container of food. CDI: Beverage discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee move from handling dirty dishes to unloading clean dishes without a proper handwash. CDI: PIC instructed employee to wash hands at hand sink, and that the pre rinse is not a handwash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to front of house handsink blocked by boxes. CDI: Boxes removed and access restored.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed sides of ice machine near flap with black residue forming. CDI: Machine scheduled for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs over stacked in flip top unit across from grill area and all sushi fish in far left display case holding at 53F. Display unit had not been turned on before loading with food. CDI: Unit activated and all fish sent to the walk in for rapid cooling below 45F. Eggs also removed and sent to walk in for rapid cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers on them at sushi prep area. Employees stated that they were unaware that avocados needed to be washed. CDI: Avocados washed and stickers removed.

4-501.11 Maintain equipment in good repair. Observed door to under counter cold holding unit badly damaged and held closed with tape. PIC stated that door was on order. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from grill and in back dish area with heavy dust buildup.

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 milk opened on Saturday with no date mark in walk in unit. CDI: Milk dated for 12/17.

4-501.11 Maintain equipment in good repair. Observed cold unit on far right of cook line damaged and incapable of being opened. Repair or replace as soon as possible.

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 dish machine drainboard completely loose from wall and in need of fresh caulking to secure to wall. Remove old caulking and re-caulk to properly secure drainboards to wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with sticker residue on them on the drying rack adjacent to dish machine. Significant improvement has been shown since the previous inspection on cleaning food contact surfaces and points were de-escalated accordingly. CDI: The two pans in question were removed and sent for re-washing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding in flip top unit across from grill holding at 50F and sushi fish in far left display cooler holding between 48F and 53F. CDI: Eggs were voluntarily discarded, as they had been in the unit over night, and replaced with eggs from walk in reading 39F. After 15 minutes, ambient thermometer in sushi display case read 41F. PIC stated that doors had most likely been left open, causing temperatures to rise. Sushi fish removed ands sent to walk in for cooling.

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 freshly cooked chicken cooling in a densely packed bowl in the walk in, as well as a bowl of freshly peeled shrimp cooling inside of a holding unit on main prep line. CDI: Chicken spread out on sheet pan and shrimp relocated to walk in for rapid cooling.

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 unlabelled squeeze bottles of oils/sauces on grill line. Tremendous improvement has been shown since previous inspection, as almost all working containers of sauces/oils were labelled, compared with almost none labelled previously, thus points were not escalated. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer (not the same gasket mentioned previously) badly frayed at the bottom and in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces of some pieces of equipment on grill line and on blender base in back prep room.

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 cracked floor tiles in between flip top unit and grill line and damaged ceiling tiles in room between warewashing area and walk in cooler. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food from breakfast stored in reach in units throughout facility. EHS informed PIC that employee food must be stored separate from food for the restaurant, preferably on a bottom shelf in the walk in to eliminate potential for contamination. REPEAT. CDI: All employee food and drinks were relocated to bottom shelf of the walk in cooler. PIC stated that he would label this shelf for employee items in the future.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans on corner drying rack in warewashing area stored as clean with sticker residue left on them after warewashing. CDI: Pans in question were removed and sent for re-washing. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu still only states "contains raw fish..." as the disclosure, even though raw beef is still offered. Disclosure must include all items that are offered raw or undercooked. Spoke with owner who is in the process of getting menus changed to include a proper consumer advisory. Owner was provided with the exact text of what should be included. VERIFICATION REQUIRED within 10 days to determine compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers and oil squeeze bottles on cook line area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the floor of walk in freezer at the beginning of inspection that had just been delivered. Food had still not been stocked on shelved by the end of inspection. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths stored on prep surfaces around cook line and sushi prep area. Observed an extremely soiled sanitizer bucket next to fryer area. CDI: Both cloths were placed in sanitizer buckets and bucket removed from use as sanitizer bucket until cleaning could occur.

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 one large bin of dry goods with the scoop stored with the handle down into product. Improvement shown since last inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans on drying rack to the right of dish machine.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on door of 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 cracked floor tiles directly in front of prep unit on cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in front beverage reach in over top of clean glasses and bottled beverages. CDI: Employee food removed and relocated to the back of restaurant on a shelf with other items for employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink blocked by large box. CDI- Moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towel at one hand sink. CDI- Placed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blender with debris on the inside unit. CDI- Placed in wash area to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed ice machine chute with some moderate build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts -Observed cooked chicken holding at 99F. CDI- Discarded.

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 crab salad (3) reading 3/14. CDI - Discarded. Observed significant improvement in date marking. Ensure product doesn't last past the allowed time/temeprature parameters.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Repeat - Menu states "contains raw fish.. " as the disclosure but the menu contains raw beef as well. Disclosure should be changed to state that "items are served raw or undercooked" or "items may contain raw or undercooked ingredients". Verification required by 3/31

7 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Observed food in walk in cooler and freezer on the floor. / Observed several containers stored under a prep table that should be at least 6 inches off the floor until the pest issues are fixed.

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. / 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Sanitizer buckets are extremely soiled and read 0 ppm due to the debris that is being introduced. Discontinue storing utensils in buckets and change as needed.

3-302.15 Wash fruits and vegetables prior to use. -0pts - Avocados are not being washed prior to cutting.

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. - 0 pts - Observed utensils being stored in sanitizer and cold water. Discontinue. Observed containers with no handles being used. Observed handles touching ingredients.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on - all shelving throughout - over head shelving - splash areas under sushi display case - exterior of equipment stored on prep areas including receipt machine - fans for severe dust build up - exterior of white ingredient containers - interior of containers holding squeeze bottles.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - When employee was asked if he knows about his employee health policy he could not answer. It is vital that all employees in establishment understand that they have a policy in place that discuss the reporting of illness. Employee stated he was new so he didn't sign the policy. Ensure that all new employees understand and sign the policy prior to beginning as a food worker. Verification required.

2-301.14 When to Wash - P - Observed all the employees enter the store at beginning of shift without washing hands. Observed employee enter from outside dumping mop water open walk in cooler door without effectively washing hands. Observed employee donning gloves without washing hands. CDI- Corrected with education. Hand washing shall occur once employees enter the kitchen area from any outdoor activities, when they contaminate hands, or when changing task. Employees who enter the establishment and work with clean utensils and equipment shall first wash hands to prevent contamination. Recommend training on handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed robocoupe with debris on the inside unit. CDI- Placed in wash area to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine chute with some moderate build up.

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 several containers of noodles, shrimp, eel salad, sprouts, and other items not dated. CDI- Dated on site. Ensure that all product is properly dated at all locations if it last more than 24 hours. 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 noodles dated for 11/28. CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Menu states "contains raw fish.. " as the disclosure but the menu contains raw beef as well. Disclosure should be changed to state that "items are served raw or undercooked" or "items may contain raw or undercooked ingredients". Verification required by 12/15

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed mice droppings in back kitchen area. Observed one live small roach. Observed gnats. A pest management program that will remove the pest above shall be in place. Currently establishment does a monthly pest treatment which may not be sufficient as droppings were observed throughout the entire back wall of 3 compartment sink, under prep table, and dish washing area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Remove onions that are near hand sink for splash. / Observed several containers stored under a prep table that should be at least 6 inches off the floor until the pest issues are fixed.

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 utensils, squeeze bottles, wrapped noodles and other items stored in containers that are soiled. Containers shall be washed as needed to prevent build up of food debris.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Repeat - Observed dark grooves in cutting boards today. 4-501.11 Maintain equipment in good repair. - Repeat - Observed torn gasket on the make table and rusted shelving in some cold units and on storage racks. Observed one unit not used as it is not in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed in gaskets - all shelving throughout - over head shelving - splash areas under sushi display case - exterior of equipment stored on prep areas including receipt machine - fans for severe dust build up - exterior of white ingredient containers

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.- 0 pts - Floor: Cleaning needed on floors throughout.

Observed an employee who had a cut finger and was actively bleeding. The employee had double gloved but not wrapped the wound. Gloves discarded, employee went to office to bandage cut and then washed hands before donning more gloves. Observed employee go to wash hands in the prep sink- stopped to bandage first and then wash.

Observed a cooking pot stored in the front handsink. Pot moved to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed a badly dented can in the back storage rack- this can was moved to the office to correct so that it would not be accidentally used. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed gnats and mouse droppings in the facility today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a whisk stored in sanitizer today. 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 dark grooves in cutting boards today. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed torn gasket on the make table and rusted shelving in some cold units and on storage racks. 4-501.11 Maintain equipment in good repair. Observed a brown rice cooker that is made for household use only- provide one that is designed for commercial use or is NSF. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed build up on the walk in gasket, wall fan, and on the outside of plastic lids and plastic bin where droppings were. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored on top of cooked ready-to-eat items in the sushi cooler. CDI- Moved to another location. Store raw foods below cooked/ready-to-eat foods to prevent cross-contamination.

3-501.13 Use approved thawing methods. Observed a bucket of shrimp thawing in the prep sink in standing water. Thaw under running water. CDI- Water turned on .

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed sushi display cases missing thermometers. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has only one digital probe thermometer and battery is dead. Replace battery or provide another thermometer to properly measured food temperatures. Correct by verification date.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a spray bottle with water not labeled.

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 wet wiping cloths stored on prep surfaces when not in use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed stained and scored cutting board table top across from the three-compartment sink. 4-501.11 Maintain equipment in good repair. Observed door hinge loose on the prep cooler at the cook line. Repair damaged door. REPEAT -Observed rusted shelving in the 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 installation exposed under the prep table leading to pipes in the kitchen across from the three-compartment sink. Provide a panel to cover hole in the wall.

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 crab,salmon,cream cheese, and other sushi grade fish not date marked. CDI- Date place on items during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with out a label. CDI- Discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic wrap box stored on the trash can top. CDI- Removed and placed in the proper storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and scored cutting board table top across from the three-compartment sink. 4-501.11 Maintain equipment in good repair. Observed door hinge loose on the prep cooler at the cook line. Repair damaged door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the interior surface of the dish machine. Clean regularly.

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 installation exposed under the prep table leading to pipes in the kitchen across from the three-compartment sink. Provide a panel to cover hole in the wall. 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 build-up on the ceiling vent above the dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in the cooler stored with food for sale to the public. Store in designated labeled container on the bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rack for dishes has been placed blocking front handwash. CDI rack moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling tightly covered must vent to allow air flow. CDI by instruction

h3-304.12 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 at 63 degrees in sushi prep area. CDI corrected by instruction. -0 points-

4-501.11 Maintain equipment in good repair. Observed several gaskets in need of replacement.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed sink in ladies room 95 degrees, mens room 96, rear handwash 97. 10 day verification required.

4-601.11(E) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up of debris in ice machine needs to be cleaned.

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 milk opened mid week unlabled and noodles from yesterday unmarked. CDI all products marked. 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 noodles dated 09-11 still in walk in . CDI PIC discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in prep area near rice cooker and near flip top in need of resurfacing or replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in gaskets of prep units and top of dish machine. General cleaning needed. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Box of raw chicken stored on top of box of raw bacon in walk in freezer. CDI - Relocated chicken.

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 Plastic tub of rice at 50Fand still cooling from yesterday. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice cooling in deep plastic tub with lid on. CDI - Rice was discarded due to cooling time violation; discussed good cooling methods with staff.

General Comment 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Build up of dust on fan by dish area. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st, 2015.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Food employee recontaminated hands by grabbing handles with bare hands after washing. CDI - Instructed emplyee to use a barrier such as a paper towel to turn off water after washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spray bottle of windex and bucket stored in handwashing sink behind bar. CDI - Items were relocated.

3-302.11(A) Separate the different types of raw animal foods. -P Skewers of raw beef, raw tuna, raw shrimp, raw scallops, and raw chicken stored together on sheet pan in low prep cooler. Also, raw chicken stored on top of raw beef in walk in freezer. CDI - All items were relocated according to final cook temperatures of each.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine reading at 0ppm cholrine. Staff indicated that the concentrate bottle had just been changed. CDI - Machine was primed; tested at 100ppm chlorine. Observed build up inside one tea nozzle and inside ice machine. CDI -Both cleaned during the inspection.

General Comment 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 Sushi rice was cooked last night at 10pm, then moved into walk in cooler. Rice rice is still at 100F in center. CDI - Rice discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sushi rice was at sushi station, ready to be used but had no time stamp. CDI - Rice was discarded due to improper cooling; rice made this moring was stamped with correct start and discard times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Large metal container of sanitizer at cook line was not labeled. CDI - Labeled during the 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 Sushi rice cooked the night before was placed in walk in cooler to cool in the same deep, insulated steam pot it was cooked in. CDI - by iinstruction on proper cooling methods; rice was discarded due to cooling time violation.

3-501.13 Use approved thawing methods. Frozen shrimp thawing in an empty contrainer ofn the drain board of the sushi prep sink. CDI - Placed in the cooler to thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. When asked to move it, PIC placed it on the counter next to the sanitizer buckert. CDI - Placed into sanitizing solution.

General Comment 4-501.11 Maintain equipment in good repair. Observed gasket a couple of the low prep coolers starting to crack and split. Replace. Many of the wire shelves in low prep coolers are rusted and have peeling paint. Repaint or replace.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Many gaskets on low prep coolers in need of cleaning.

General Comment 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. Freezer floor in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed several staff members put on gloves when the inspection began to work with food without washing their hands. Some also cleaned and then worked with food with the same gloves on. Also, facility needs to remove the bucket of water used for rinsing hands when frying food items. CDI.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some black buildup around the chute of the ice machine. CDI - cleaned.

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 some ready to eat foods that are held more than 24 hours are not being date marked. These included rice for fried rice, chicken, and cooked noodles. CDI.

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 in use was not correctly marked for time. Also observed time is started after rice is seasoned and partially cooled. Time must start when the rice is removed from temperature control. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Obsered an unlabled bottle of cleaner.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Relabel dry goods bins in the back of the restaurant.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels were not being held in sanitizer.

2-102.11 Demonstration - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employees must consume and handle beverages in a sanitary manner. Observed two beverages were placed on cutting boards by staff when they came to work. CDI - removed.

k•2-301.14 When to Wash - P. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves to work with food. Observed food employees were not washing their hands including when coming to work before working with clean items or food in the kitchen, before putting gloves on and working with food, after going outside and then returning to work with clean utensils, equipment, or food, etc. CDI - employees were told to wash their hands and the front hand sink was made available for hand washing.

6-301.12 Hand Drying Provision - PF. Observed the front hand sink was out of paper towels.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Hand sinks must be available for handwashing at all times and can not be used for storage. Observed a spray bottle and pen in the front hand sink. Hand sink was not being used as it had no paper towels and was completely dry along with the items in the hand sink. CDI - items removed, paper towels provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain food contact surfaces clean. Observed a few items with dried food debris. CDI - cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F. Observed chicken, beef, shrimp, cooked broccoli, eggs, etc at 46-57F. CDI - all discarded. The unit was cleaned and the temperature dropped to the proper range. Several items were discarded. RVR.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed a few items that weren't dated that needed to be like cooked product in the prep coolers. CDI.

3-501.19 Time as a Public Health Control - P,PF. Facility uses time as a public health control to allow sushi rice to be out for 4 hours after which it must be discarded. Observed several containers of sushi rice from previous days held at room temperature which had not been discarded. CDI - discarded by staff.

4-302.12 Food Temperature Measuring Devices - PF. Facility does not have a thin diameter probe thermometer. Return visit required.

3-304.14 Wiping Cloths, Use Limitation - C. Observed wet and dirty towels left on prep surfaces from the night before. Towels must be laundered daily and held in sanitizer between uses.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air drying is required after cleaning and sanitizing and before using. Observed wet rice containers with the lids still on and an employee drying with a paper towel.

2-401.11 Eating, Drinking, or Using Tobacco Rules prohibit storage of employee beverages on food prep surfaces. Observed open employee beverage on prep surface. CDI- PIC removed

3-301.11 Preventing Contamination from HandsRules require facility minimize bare hand contact of non-ready to eat food and prohibit bare hand contact of ready to eat foods. Observed one sushi chef preparing sushi with one gloved hand and the other without gloves. CDI- instruction provided by PIC

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 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 pieces of thawed sashimi fish not date marked. VR date marking

3-501.19 Time as a Public Health Control Rules require written procedures when using TPHC and that those procedures be properly followed.Observed facility has two containers of sushi rice not time marked on TPHC. CDI- time marked

4-302.12 Food Temperature Measuring DevicesRules require thin diameter probe for thin foods. Observed facility does not have one. VR

3-306.11 Food Display-Preventing Contamination by ConsumersRules require all foods accessible to the public be properly protected. Observed water and tea pitchers stored without covers at bar. CDI- covered

2-401.11 Employees may only eat in designated areas where the contamination of food contact surfaces can not result. Employee observed eating on food prep surface. CDI by instruction.

3-501.19. If time is to be used as a public health control, facility must provide written log indicating time sushi ric was prepared and discard time not to exceed 4 hours. Facility maintaining a pH log but no variance application submitted to regulatory authority. CDI by instruction and facility agrees to maintain time logs for sushi rice.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.