NAKATO JAPANESE STEAKHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafoods and cooked seafoods not separated during storage in sushi display case. EHS advised sushi chef to keep cooked items on one side and raw items on the other to prohibit contamination. Facility makes both raw rolls and cooked rolls for customer consumption. Keep cooked items separate. CDI- Cooked items separated from raw items. Observed cooked broccoli stored below raw fish in tall reach in. CDI- Broccoli placed above fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 containers of broccoli without dates. CDI- Containers dated for the day they were made. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the dish pit area. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 comp sink in need of re-caulking.

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 shelf in dish pit in need of 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 3 bus tubs of noodles and 2 deep, large plastic cambros of rice cooling from yesterday still above 41F. CDI: products voluntarily discarded. See general comment. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 steamed broccoli, fried tofu, and pork/veggie wontons with no date mark in the prep top cooler. CDI, PIC allowed to date/re-date the following TCS food product(s), cooked broccoli, tofu, and wontons, because products were cooked yesterday or had a larger container with the datemark. All other items in the facility were properly datemarked. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items on the sushi menu containing roe and cold smoked salmon not asterisked. These items included surf clam, 49’er roll, Big Roll, Caterpillar roll, Fantasty roll, hot lava roll, Ricky’s roll, and Yoshi roll. CDI: Menus corrected during inspection and reprinted. Observed Executive roll on the table tent menus not asterisked with tobiko. CDI: table tent menus corrected during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed noodles cooling in large bus tubs and rice cooling in large cambros in WIC densely packed with lids stacked on top of other containers. CDI: EHS educated PIC on proper cooling methods and PIC continued cooling noodles in ice bath until 40F. Rice was voluntarily discarded. Observed rice cooling while densely packed in large cambros in the walk in freezer with no stirring. CDI: Cooling method changed and rice properly cooled. See general comment. REPEAT VIOLATION 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 .

3-501.13 (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 fish thawed in vacuum packaging labeled with requirement to open. CDI- Packages cut open. *Observed raw fish frozen in sushi deep freezer 10K bags with a patty paper around the fish. EHS advised that the bags are meant to be used with the fish only, no additional ingredients or items within the bag to ensure there is no true vacuum pulled*

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of what PIC identified as oil and water throughout facility including at the grill and on hibachi station carts that were unlabeled. Observed unlabeled shaker with white granular. PIC identified product as salt. CDI: Items labeled.

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 rice paddle stored in water at 83F. CDI: Water removed and rice paddle stored in empty, clean container.

4-501.11 Maintain equipment in good repair. Observed some rusted shelving in dish area and in walk in coolers. Observed damaged gasket on right door of prep top near flat top grill.

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 buildup on gaskets of coolers throughout.

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 cracked baseboard tile on wall at left corner of vegetable prep sink. Observed damaged ceiling tiles from what appears to be a leak near the men’s restroom for staff. Repair leak and replace ceiling tiles.

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 stored over raw pooled eggs in RIC. -CDI- PIC corrected storage order. -1.5- 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 rice, zucchini, onions, and carrots with no protective coverings in WIC. -CDI- PIC properly covered items.

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, ric, and steamed broccoli cooling in large bus tubs in WIC densely packed with lids stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids, unstacked items, separated into smaller containers and placed in WIF to facilitate rapid cooling. -0.5- 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers. Ensure to remove stickers after washing avocados. -0.5-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl with no handle being used to scoop vegetables in prep unit. -CDI- EHS educated PIC on using items with handles and PIC removed item. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with large plastic containers stored as clean. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 1 handsink at sushi station not functioning. There is another handsink at sushi station that is properly functioning. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the sushi lowboy cooler above 41F. See temperature chart. CDI PIC voluntarily discarded and will call maintenance 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on the drain board of the dish machine. CDI PIC moved chemicals 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 bottles of oil on the grill not labeled.

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 multiple scoopers stored in dry ingredient bins with the handles touching the food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncooked spicy tuna over RTE seafood in the sushi lowboy cooler. PIC stated that it is blended with vinegar. EHS explained that it is still considered uncooked. CDI PIC put tuna on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging on rack with clean containers. CDI PIC moved chemical spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top. CDI PIC put wiping cloth in a sanitizer bucket. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can not be effectively cleaned. CDI PIC replaced with a newer cutting boards that was in better condition.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on shelf with customer food in the WIC. PIC stated that it had the employee’s food in it. EHS advised to put employee lunches in a container and on the bottom shelf. CDI PIC moved employee bag.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large bins of cooked rice that was prepared yesterday in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 trays of sliced tomatoes dated 10/11 in the WIC. CDI PIC 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 .

3-501.15 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 plastic bins of rice and shrimp cooling in the WIC with closed lids. EHS educated PIC and he removed lids. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not in sanitizer water. CDI PIC put cloths in bucket.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using towel under cutting boards and between trays. CDI EHS educated PIC and he removed towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE food in the WIC. CDI PIC corrected the storage order. 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 salmon and cooked shrimp in the sushi display cooler above 41F. PIC stated that it was put out at 10:30. CDI PIC moved salmon and cooked shrimp to WIC to cool back down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no discard time on sushi rice. EHS advised PIC in sushi area to record start and discard time for sushi rice. They were only writing the start time and then recording the discard time when they throw it out. CDI PIC put discard time on sushi rice records. REPEAT Points not escalated due to a different violation observed.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers on them. CDI PIC removed stickers and rewashed avocados

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used for sugar bin and other scooper for rice stored unprotected. Also observed another scooper touching the food in dry storage. CDI All utensil were removed and taken to dish room. 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 thongs being stored in standing water that is 105F. CDI PIC removed thongs from water.

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 buildup on gaskets of lowboy coolers in sushi area

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles holding above 41F on ice. Ice was not surrounding noodles. CDI- Ice placed around entire container and cooled to 39F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed time not written for chicken placed in TPHC. CDI- Time written.

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 on ice only at the bottom of he container. CDI- more ice was used to surround container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed broken lids in clean dish storage area. Replace items

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 hoods in need of cleaning.

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 oil bottles without label. Observed bins of seasoning without labels.

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

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 stamp for chicken on time. CDI- Chicken time stamp written.

4-501.11 Maintain equipment in good repair. Observed shelves housing clean dishes rusted.

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 prep table under rice cookers in need of cleaning.

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. Observed chicken placed on TPHC without procedures. CDI- Chicken added to time procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 fish thawed in vacuum packaging. CDI- Packages cut open.

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 salt container without a label. CDI- Labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken cups holding above 41F. CDI- Items discarded.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens in contact with sushi rice. CDI- Removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tuna, yellow tail, salmon, crab and shrimp cooling at a rate of 0. CDI- All items placed in the walk in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken holding above 41F a the grill. CDI- Chicken placed on ice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tuna, yellow tail, salmon and crab in the sushi area cold drawer tightly wrapped before being cooled to 41F. CDI- Wrap removed.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens in contact with meat, salad and rice. EHS spoke with PIC about use of linens

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. PIC called ECOLAB. ECOLAB will be out today. No dishes will be washed until later on in the evening. Facility only does togo for lunch time (single service plates and utensils only). No multi- use dishes in use until dinner. Should facility need to wash dishes, dishes will be washed in the dish machine and soaked in sanitizer afterwards.

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 wall at the fryers in the sushi area in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle stored with steaks. CDI- Item removed Observed petroleum jelly stored with clean dish storage items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed lobster stored over butter. CDI- Butter removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach spray bottle without label. CDI- Labeled.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tofu wrapped before being cooled to 41F. CDI- Wrap removed

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

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored in the handwashing sink at the sushi station. CDI- Removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the sushi station handwashing sink. CDI- Soap placed at the sink

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored under raw chicken in the tall reach in unit. CDI- Eggs removed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed eggs wrapped with saran wrap prior to being cooled to 41F. CDI- Egg unwrapped to cool.

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 tofu and cooked chicken dated 8/30/21 and 8/31/21 in the low reach in cooler. CDI- Items were discarded.

3-304.13 Linens and Napkins, Use Limitations - C Observed linens in contact with raw beef and rice to absorb moisture. CDI- Linens removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils in 78F water. CDI- water removed from one container and heated in the others.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw shelled eggs. CDI- Raw shelled eggs placed on top. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over ready to eat sauces, garlic and butter CDI- Items placed on top

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, salmon, fish, shrimp and eel in the sushi cold case holding above 41F. Cold case temp was 41F. CDI- Items were within time temp parameters. Items were placed in the walk in freezer and cooled to 41F rapidly. Observed eel in the cold drawer holding above 41F. CDI- Eel was made 6/1/21 and had not been moved from cold drawer since. Eel discarded. Observed salmon in the low reach in unit holding above 41F. CDI- Salmon placed in walk in freezer and rapidly cooled to 41F. Observed shrimp and fish holding above 41F in the prep top unit across from the grills. CDI- Items placed in the low reach in cooler to cool. EHS will revise RCP and go over the changes with PIC. PIC will email temps to EHS every 2 weeks. EHS will also make a compliance visit

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 items tightly wrapped before cooling. CDI- Items vented. Spoke to PIC about cooling methods. Observed shrimp and fish on top of items in the prep top unit. Items were not directly in unit to promote cooling. CDI- Items placed in low reach in to cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in the handwashing sink at the sushi station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, fish and seared tuna holding above 41F. CDI- Seared tuna and fish discarded. Salmon was placed in the walk in cooler to rapidly cool. See temp chart. This is the fifth consecutive time facility has been out of compliance cold holding. EHS will complete a RCP with the PIC. EHS asked if items for the sushi bar were temped before being tightly wrapped with plastic wrap. PIC stated they do not check the temperatures to see if items were cooled completely to 41F. Advised PIC to ensure employees are checking temperatures and using proper cooling methods.

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 food items tightly wrapped before being completely cooled to 41F.

4-501.11 Maintain equipment in good repair. Observed dish machines not working. Facility does not open for dine in unit 5:00pm today. ECO LAB is on the way. PIC stated they do not wash dished until the evening time. PIC will wash dishes in the dish washer, then soak dishes in sanitizer until the dish machines are fixed (If they decide to use it before ECO LAB comes). PIC stated they will not use the dish machine until they come to fix it. ECO LAB came on site. Issue resolved. Both dish machines are fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, shrimp, tuna and fish in the cooshi cooler holding above 41F. See temp chart. Items in sushi case were prepped around 10:45, then placed inside sushi case. CDI- All TCS Items in sushi display case were placed in the walk in cooler and cooled to 41F. NOTE: Sushi display case was holding at 41F or below. No issues with unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of detergent and bleach without a label. CDI- Items labeled.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee washing hands in warewashing sink. CDI- Directed employee to handwashing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers in both hands sinks in sushi area. One container contained crab claws that were thawing in water. CDI- Containers were removed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Dish machine at bar area did not register any sanitizer strenght. PIC stated that the dish machine at bar will not be used until dinner service. CDI- Empty container of sanitizer was replaced with a new one. No points taken check on bar was not performed yet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in refrigeration unit sushi station and one of the sushi display cases were above 41 F. Items in sushi display case were placed in there this morning according to PIC. Items in refrigeration unit were in there overnight. CDI- Items in refrigeration unit were discarded. Items in sushi display case were placed in walk-in freezer to chill.

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

4-501.11 Maintain equipment in good repair. Observed leaking spray nozzle at dish area in dish room (badly damaged). Facility has placed a work order for unit.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees peeling raw shrimp with bare hands. CDI-Food employees washed hands and put on gloves

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccolli stored over cooked brocolli. CDI-PIC changed storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and fish stored over RTE (ready to eat) dumplings. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines in need of slight cleaning, top and lids. Observed soda machine in need of cleaning on the plates, and around the machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 containers of food (roe, calamari/squid salad, cooked fish skins) by sushi area out of date 9/20. Explained to PIC date marking is date of prep/cook/cut +6days. CDI-PIC voluntarily discarded. 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 3 large containers of rice made yesterday with no DM. CDI-PIC datemarked.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer sitting on counter inches from where raw beef was being cut. Observed butane fuel sitting next to sriacha. CDI-PIC moved both items to a bottom shelf away from food products.

3-305.14 Food Preparation - C Observed lettuce in a plastic container being stored for washing sitting on top of a trash can. CDI-PIC moved to a shelf.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed gate enclosing the dumpster are with some boards broken and in need of 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 pipe underneath bare ice machine with black build-up. Wall around soda machine in need of cleaning.

6-303.11 Intensity-Lighting - C Observed walk-in freezer inneed of more light in the back area, dry storage needs bulbs replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shrimp stored over ready-to-eat crab stick and cooked bbq eel in sushi bar area drawer cooler. CDI by rearranging storage order of food items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed steamed rice (not sushi rice) used for rice bowls in sushi area < 135F. CDI- PIC voluntarliy discarded steamed rice. Discussed using TPHC for food item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lettuce in upright cooler >41F today. CDI- lettuce cooled to 41F. discussed the need to keep lettuce 41F or implement TPHC procedure. point deduction was not taken due to this being the first inspection of 2019.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed lettuce in upright cooler actively cooling in large tub with thick layer of food product. CDI- lettuce stored in shallow pans in thin layers during cooling.

4-202.11 Food-Contact Surfaces-Cleanability - PF observed coffee dispenser in-use for holding and dispensing TCS soup. CDI- PIC states that equipment is being properly washed, rinsed, and sanitized on a daily basis. Recommended that the establishment obtain approved dispensing equipment for soup.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice cute. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed large coffee dispenser equipment being used to dispense soup. PIC stated that equipment is cleaned weekly. this equipment must be cleaned daily as it is being used to dispense TCS food. PIC will begin cleaning daily. CDI by wash, rinse, and sanitize. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.

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 food scoop handles stored in food inside multiple containers of dry food and cooked rice container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine operating below 50ppm chorine. CDI- dish machine was operating without full water capacity. Water added to machine by PIC. After multiple runs, dish machine observed operating at 100ppm chlorine. utensils washed during the a.m. were returned to wash. observed build-up in dispensing line of coffee machine being used to dispense soup. CDI by wash, rinse, and sanitize. This equipment must be cleaned at least once per day.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers on unstacked containers on the drying rack. CDI sent back to wash. observed mildew build-up on rim of ice bins in waiters beverage station. observed build-up on coffee maker exterior being used to dispense soup.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove trimmings of raw steak from knife by tapping knife inside trash can then continue slicing steak with knife. CDI- Knife cleaned and sanitized, steak parts that came into contact with potentially dirty knife was disposed of.

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 cut portions of tuna from whole tuna date marked but the whole portion of tuna was not date marked in sushi display cooler. CDI- Whole portion of tuna date marked.

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 steamed broccoli cooled to 44 degrees since yesterday in deep and tightly covered tub. CDI- Reviewed proper cooling methods with PIC, cooling temperature requirement will be 41 degrees F. in 6 hrs starting January of 2019.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in cook line reach in cooler. CDI- Thermometer provided.

4-501.11 Maintain equipment in good repair. Observed rusty racks in reach in cooler on cook line. Observed rusted shelving in reach in at sushi area. Observed a few cracked tubs and tub lids stored on dish racks. GENERAL COMMENT: Investigated SR# 83651 during inspection. Observed all sushi fish with letters of guarantee from distributors.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed "whitefish" listed on lunch menu for bento box to indicate striped bass. CDI-PIC corrected menus. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE foods in walk in. CDI-PIC rearranged products in walk in.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed warewash machine at bar not dispensing sanitizer. PIC is calling ecolab to get machine serviced will use main dish machine until repairs made. VR

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked rice ineffectively cooling. Rice dropped from 135F to 89F in 2.5 hours. CDI-Volunteerly dicarded rice. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch on ice at 56F and 61F. CDI-products were volunteerly discarded. Suggested TPHC or storage in ice on all sides of container and keep at 45F or below. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu with Teriyaki Steak, NY Strip, and Filet Mignon without consumer advisory. CDI- PIC corrected menus.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in container with lid, and rice in large batches in walk in cooling. CDI- Shrimp had ice added to the containers and lids vented and rice was volunteerly discarded due to not meeting cooling parameters. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in at sushi area. Overall improvement on equipment, so points remain the same. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and dust on shelving for clean utensils and equipment storage, debris on handles of equipments and units, debris on side of reach in unit, and food debris in reach in unit in the sushi area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female employee restroom. REPEAT

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed "white meat fish" listed on the menu to indicate striped bass. CDI- menus were corrected while onsite.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked noodles ineffectively cooling. If no intervention in the cool method occurred time/tempeature requirements may not have been met. CDI- method changed to an approved method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch at 70F. CDI by voluntary disposal. Suggested TPHC or storage on ice at 45F or less.

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 TPHC procedure does not mention storage of sushi rice for dinner service. VR- provide corrected procedure that include dinner service.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling with no change from 69F temperature over a 30 minute period. CDI by placing into shallow containers. Noodles were rechecked 30 mins later at 61F and 64F.

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 vegetable chopper components and other utensils stored in gray plastic bins with build up collecting in the bottom. Items were re-washed and removed to place into clean bins. CDI

4-501.11 Maintain equipment in good repair. Observed rusty air drying shelving, peeling coating inside the prep cooler across from the flat top grill and torn gaskets. Observed a leak at the delfied 2 door cooler. Observed a leak at the soda machine lines.

5-501.17 Provide a covered waste bin in female restrooms. Provide a covered waste bin for the female employee restroom.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees standing around kitchen with gloves on and then moving to begin food preparation. Observed employees wearing gloves gathering supplies for carts from mutliple locations such as walk in cooler and reach in coolers where gloved hands are being used in direct contact with foods. CDI by instruction with PIC and having employees remove gloves, wash hands and put on new gloves before resuming food preparation. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mushrooms that had been washed stored on a rack used for washing dishes through dish machine that was not clean and in good repair. CDI- mushrooms placed in proper food storage container. 3-302.11(A) Separate raw animal foods from ready to eat foods. Observed raw fish items stored above sauces, cooked products and seaweed in cooler at sushi area. CDI by rearranging items.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed bamboo mat at sushi counter wrapped in plastic. Sushi chef stated that plastic is changed daily. CDI- by instruction that plastic must be changed at least every 4 hours. Suggested to change plastic on same rotation as sushi rice is discarded for ease. Chef agreed. Repeat violation. Observed 3 compartment sink and prep tables being used to prepare raw shrimp and raw meat upon arrival. Sink and table were not washed, rinsed and sanitized after preparation was completed. CDI by instruction. Surfaces were cleaned and sanitized during inspection. Discussed washing, rinsing and sanitizing of chefs knives from carts upon return from hibachi tables. Chef stated that they are washed in the 3 comp sink and dried with a towel (knives are not run through dishmachine) CDI by instruction. Recommended to have Ecolab set up chemicals at 3 compartment sink for ease of setting up sinks for use by chefs in between tables. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0-50ppm in spray bottle upon arrival. CDI- bottle refilled and Ecolab representative came on site to confirm dispenser was working properly.

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 all food items in sushi cases not labeled with dates. Observed several items in sushi cooler and drawers not labeled with dates. Observed small containers of sauces and various items in reach in unit in kitchen not labeled with dates. Verification required. 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 one 5 gallon container of ginger dressing past 7 date expiration. CDI by discarding.

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 squeeze bottles of liquids on chefs carts not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on surface at sushi area.

4-501.11 Maintain equipment in good repair. Observed one shelf in dish area with peeling coating and rusted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone charger and keys on shelf near cook line in kitchen, sweatshirt in cabinet in sushi area with single service items and bottled beverag on shelf with food in reach in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed bamboo matt at sushi counter wrapped in plastic wrap. Asked sushi chef how often it is changed. He said once per day. Facility serves lunch and dinner. CDI - I explained that it needed to be changed at least every four hours and suggested it get changed with each batch of sushi rice to make things simple to remember. Chef agreed and changed wrap.

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 no date marking on cut cabbage and one batch of rice in cooler as well as sushi fish in sushi case and cut lettuce in sushi cooler. CDI - all voluntarily discarded except for sushi fish which was placed into service today. Fish was 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 no written procedures could be found for holding sushi rice on time. The log sheet indicated the procedure was being followed properly. CDI - discovered a blank TPHC template in back of log sheet clipboard and had chef fill that out with proper procedure. Asked chef to keep written procedure with clip board for review during inspections.

4-501.11 Maintain equipment in good repair. Observed two split gaskets in cooler on cook line in kitchen. Observed burned out hood light in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone and personal drink in covered cup resting on prep table just as entering kitchen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Recent hire employee operating dish machine had not been informed of his reporting responsibilities. CDI- Employee informed and signed written Employee Health Policy agreement.

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 operating dish machine go from handling soiled utensils at loading end of dish machine to preparing to unload clean utensils. CDI- discussion with employee, sous chef, and PIC as to proper handwashing procedure for employee.

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: Employee tested temperature of cooling noodles with bare hands during inspection. CDI- chef voluntarily discarded of two bus tubs of noodles.

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: Found cooked squid salad dated 8/29 in sushi prep cooler. CDI- voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: If holding opened packages of fish for sushi formore than one day, remember to date mark the sushi fish. Maximum holding time is seven days if holding at 41 F or below. Day packaged is opened counts as Day 1.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed hand written specials board with reminder but no disclosure on three items containing steak. CDI- corrected while on site.

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 2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash hands in a food prep sink and then dry them on his apron. CDI by education and re-directing to the handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a strainer stored inside the bar handsink. CDI by moving to a location. Education provided on sole purpose for the handwashing sink being for handwashing.

3-402.12 Records, Creation, and Retention - PF (A) If raw, partially cooked fish is served or sold in ready to eat form the Person in Charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Observed facility freezing their own fish, according to the PIC for -80F for 7-10 days. PIC was unable to provide any freezing records. Facility has been freezing pre-food code without knowledge of required documentation. VR- start freezing record temperature and time to provide within 10 days.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer spray bottles at 0ppm. Spray bottles were re-prepared at 200ppm quat. Observed chlorine sanitizing bar dishmachine measuring at 0ppm, after several primes and runs. CDI- bottle was changed and the machine was primed to register at 200ppm CL.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing from special menus paper clipped inside the regular menus and the posted menu board. VR- correct within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser unlabeled. CDI by labeling.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in reach-in refrigeration unit and raw beef stored over raw fish in the walk-in. CDI-food relocated according to proper storage order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several trays and bowls wet stacked on drying rack.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two covered tubs of noodles dated yesterday and stored in the walk in cooler. Each measured 48F in the center and about 43F in the corners. CDI - voluntarily discarded. PIC will speak to employees about reason for this violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory missing on menu board above sushi bar and on easel board at hostess stand near front door. CDI - corrected by PIC writing and attaching the disclosure footnote and the reminder to each menu and then asterisking the raw items on each menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two tubs of noodles cooked today and cooling in walk in cooler. Tubs were covered. Noodles measured 55F and had been made about 2 hours earlier. Observed six rice cakes in sushi cooler. Rice cakes were wrapped in plastic and measured 54F. They had been made about an hour earlier. CDI - all items uncovered and placed into freezer for rapid cooler.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelving above sugar packets, and employee bottle drink stored in meat fridge next to restaurant foods. CDI- Drinks removed.

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 type of flounder (fluke) served as sushi with no parasite destruction info available. Will follow up that a letter of guarantee is received. Observed letter of guarantee for all other sushi fish.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket of table cleanner degreaser not labeled. CDI- PIC labeled bucket.

3-307.11 Protect food from contamination sources. Observed noodles cooling in 3 compartment sink next to compartment used for pot scrubbing. Use sink only for food prep to prevent potential contamination. After food prep, wash and sanitize sink before using for other purposes.

4-501.11 Maintain equipment in good repair. A few racks in walk in cooler starting to peel, need recoating or replacing soon.

2-301.14 Wash hands after activities that contaminate them.-P Observed sushi chef pick up piece of litter from floor then proceed to continue garnishing sushi without washing hands. CDI- Employee corrected, washed hands and changed gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed hibachi chef store raw chicken on same platter with raw steak. Risk exists to cross contaminate the steak if the steak is not cooked to min. 165 degrees (final cook temperature of the chicken). CDI- Steak disposed of, replaced with steak on separate plate. Observed a few raw shell eggs stored above sauces and garnishes in refrigerator. CDI- Eggs arranged by final cook temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane torch for sushi stored in tub container along with some dry goods. CDI- Butane torch stored separate. GENERAL COMMENT: Observed letter of guarantee for aqua cultured fish for all sushi fish.