PF CHANGS CHINA BISTRO

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed dish machine not reach 160F despite several cycles. Machine is also able to do chemical sanitizing. PIC installed chlorine bucket, but test strips indicated 0ppm sanitizer after several cycles. PIC called EcoLab. CDI - Technician on-site during inspection. Per technician, mechanism that moves trays through dish machine is broken and that is the same mechanism that triggers sanitizer. Technician repaired dish machine and chlorine sanitizer measured at Pin. 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 .

4-501.11 Maintain equipment in good repair. Observed far right prep unit on cook line with iced over compressor fan. Observed dish pit spray nozzle detached from wall. Per PIC, work orders are in for both pieces of equipment awaiting repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food and splash debris on exterior and interior surfaces, and gaskets of cold holding equipment. PIC to address cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hose bib by dish pit. PIC to address repair of leak.

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 of food debris under and behind equipment and in corners. PIC to address cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed containers stored as clean with food debris. CDI - PIC moved dishes to dish machine for w/r/s. 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 .

3-304.12 (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 scoops in bulk containers of rice, flour and corn starch with handles not stored above the top of the food within the container. PIC moved scoops to storage slot in container.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers stored as clean that were wet stacked.

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 wall under handwashing sink at back line with holes due to incomplete repairs. Per PIC, wall was opened to allow access for plumbing repairs. Drywall was not fully repaired after plumbing fix. PIC will put in work order to repair wall.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed food debris and a piece of paper towel in the hand sink by the dish pit. CDI - education provided about uses of hand sinks for handwashing only and sink was cleaned out.

-REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at bar with 0ppm chlorine sanitizer. Bottle of sanitizer was more than half full. Sanitizer failed to flow into machine when primer button pressed. PIC contacted EcoLab for service visit. 3-Day VR (11/26/25). For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (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- Observed multiple containers of food on the cook line without date marking. Observed open container of milk from the previous day without date marking. CDI - PIC had line staff date mark items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 water and food debris in bottom of cook line low boy coolers. Observed build-up of debris on gaskets of cook line low boy coolers. PIC to address cleaning frequency of coolers.

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 floor tile grout on cook line in need of repair. PIC to address grout 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 build-up of food debris under equipment throughout kitchen and dish pit areas. PIC to address cleaning frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle dirty dishes at the dish machine and then move clean dishes to the drying rack without first washing hands. CDI - REHS educated employee about proper handwashing and employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated that they rewashed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf- Observed two dented food cans not separated from usable canned food. CDI - PIC removed cans from service.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro and tomatoes stored over ready-to-eat foods in WIC. CDI - PIC moved unwashed produce to below ready-to-eat foods. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above cheese and raw chicken stored above sauce that can be used for beef in the walk-in cooler. CDI - All items were placed in the correct order.

REPEAT 3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine with 0 ppm sanitizer despite sanitizer being properly connected to machine. PIC contacted Ecolab to come and service machine. Facility has use of main dish machine for bar dishes. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on the ice machine flap.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of tempura shrimp stacked high on the cook prep line above 41F. CDI - PIC split food into two containers and placed them in WIC for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in back kitchen area. Observed large number of cockroaches on boxes of single-service items in dumpster room. Dumpster room is located adjacent to kitchen area. PIC to address pest control service frequency and will relocate single-service storage out of dumpster room.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees wearing bracelets while engaged in food preparation. PIC to address staff training on personal cleanliness.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths in grill area not kept in sanitizer buckets. PIC to address proper storage of wiping cloths.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados on prep line. PIC moved avocados to prep sink for proper washing.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed tong handle for shrimp on the prep line in contact with food. PIC removed tongs to be washed. Observed water for two in-use dipper wells not running. PIC adjusted water flow at dipper wells.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed spoons on the expo line stored without handles up. PIC moved spoons to ware washing area.

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 single-service items stored in dumpster room adjacent to trash receptacle. PIC to move single-service items out of dumpster room.

4-502.11(A) Maintain utensils in good repair. Observed cooking pot with ridged bottom encrusted with build-up. PIC voluntarily discarded pot.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

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 low tile grouting on floor on cook line. PIC to address repair of grout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of plates with food debris on cook line side closest to office stored as clean, and 2 4-stack of metal pans on dish rack by 3-comp with food debris stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* 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 . 4-703.11(B) After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish machine temping at 155F during inspection. PIC’s irreversible thermometer had a reading below 150F. PIC stated that an emergency work order has been put in. Facility shall only use single-service items until repairs for dish machine are made due to the capacity the establishment serves. 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: 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 raw beef, raw chicken, and Thai chili butter temping above 41F in prep top unit closest to office. CDI- PIC voluntarily discarded items due to not knowing how long items were out of temp. 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. Observed grilled chicken in 2D RIC and shredded cabbage in 4D RIC out of original packaging and without date being held for more than 24hrs. CDI- PIC had correct date items were prepped marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed grilled chicken prepped on 3/21 being stored in prep unit on cook line closest to dish pit. 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 minced chicken mix thawing at a rate of .04F/min in WIC. CDI- PIC removed items to be rapidly cooled in RIF. EHS discussed effective cooling methods with PIC. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed wet stacking of plates on front line and metal pans being wet stacked on dish rack at back of facility.

4-501.11 Maintain equipment in good repair. Observed prep unit on cook line leaking water from fan causing water to pool in unit. PIC stated that unit is cleaned out nightly and as needed. EHS discussed potential for unit to go out in the event the unit is overworked and continues to leak. 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. EHS observed rusted shelf under prep table across from steam well and rusted shelving in 2D RIC at back of facility.

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 food and liquid debris accumulation in cold holding units throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Food debris build up on a few metal containers stored clean. *CDI - PIC placed them into dish pit to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- *Observed - Asterisked Salmon that is only offered fully cooked establishment shall remove asterisk. A verification visit will be conducted within 10 days to verify correction of this item.

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 noodles and freshly mixed cabbage above 41F, cooling without a change in temperature in roughly over 30 minutes. *CDI - PIC discarded rice noodles and placed ice packs on cabbage. 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 - Sanitizer bucket with concentration roughly below 100ppm. Sanitizer concentration shall be maintained at 150ppm or higher.

2-301.12 (C) To avoid recontamination of hands employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles. *Observed - PIC wash hands and then turn off faucet using bare hands after drying. *CDI - EHS informed PIC of mistake and observed proper handwashing. NOTE: PIC wasn't engaged or planning to engage in any food prep, no points deducted for this reason.

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 - Raw chicken placed in WIC from prep drop 0F in 37 minutes. *CDI - PIC placed item into an ice bath to speed up the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pork Dumplings, Raw Chicken, Raw pork, Cabbage, and chicken lettuce wrap mix above 41F. *CDI - Pork dumplings, Cabbage, Chicken lettuce wrap mix from yesterday were discarded, Raw Chicken and Raw Pork placed on TPHC PIC and chef claimed products were placed into prep unit at 10:00 a.m. service tags with proper times were then 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - *Observed - Chicken Lettuce wrap mix and cut cabbage mix without proper labeling and date marking. *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://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 container of cut raw chicken cooling in WIC filled past the fill line with a lid causing food to not cool properly. *CDI - PIC removed lids and placed item into an ice bath. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (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. 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 drinks on cutting boards and on top of dish machine during inspection. CDI- drinks moved, EHS discussed proper drink storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink to get water for process of wrapping/sealing wontons. CDI- PIC intervened, spoke with employee and instructed to not use this sink for anything other than handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink at service station line. CDI- soap provided. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce (avocados) stored above rack of RTE foods (cooling rack with cooked spare ribs, cooked chicken, etc.) PIC stated these are a product that do not come in pre washed, wash in prep sink before use. CDI- unwashed produce moved in storage order in walk in cooler. REPEAT. Note: points left at 0, last inspection referenced improper storage with raw meats and RTE foods- EHS found no issue with this today. 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 1x small pan of diced chicken holding above 41F on cook line. PIC stated this product was just prepped and cut recently. CDI- product moved to walk in cooler before placing back on line. Note: only issue with cold holding today, all other TCS foods at 41F or below. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility using TPHC for sushi rice, held in an unplugged rice cooker on cook line. EHS observed that time stamp stated “9:53am start time, 1:53pm discard time”, observed that around 2:25pm the rice still had not been discarded. CDI- product voluntarily discarded, EHS discussed process for sushi rice. PIC stated typically make about 3 batches a day, EHS emphasized importance in discarding after 4 hours, refer to TPHC procedure.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored directly on top of clean sheet trays and directly adjacent to clean cutting boards. Store sanitizer containers to prevent contamination of food/equipment/utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual purple colored cutting board with deep grooves and staining, no longer smooth and easily cleanable.

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 hood system with significant buildup, in need of cleaning. Observed gaskets on reach in units with buildup, in need of cleaning. Observed minor shelving cleaning needed. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink near dish pit. CDI- soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw chicken nested inside of pan of vegetables (edamame). Observed pan of raw Seabass stored directly above prepped Roma lettuce in reach in unit. CDI- raw products moved, EHS discussed proper storage order, no longer contamination concern after correction. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several sheet trays of cooked spare ribs on cooling racks in walk in cooler with date label of September 5th. PIC stated this label is incorrect, old labels, able to discuss prep date with employees, found product was cooked and cooled 2 days prior. CDI- labels removed, correct labels added, EHS allowed PIC to backdate due to certainty of prep date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large containers of rock salt with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of middle prep reach in unit with significant water buildup, PIC stated she is aware of this issue and is in process of getting this fixed. Condensation leak is creating a lot of standing water inside of unit, but unit is maintaining temperature. Do not use this unit for storage of foods until fixed, food must be kept in clean/dry area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed vast majority of insert pans wet stacked in prep area. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed significant condensation leak inside prep unit, causing water buildup in base of unit. Observed external thermometer broken on meat/drama make table. REPEAT. Note: points left at 0, facility has repaired multiple broken pieces of equipment since last inspection.

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 general cleaning needed for gaskets throughout facility, specifically on low reach in units. Observed area of shelving in walk in cooler with buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 floor tile near dish pit that is cracked/damaged, water getting trapped between tiles, needs repair. Work order has been placed. REPEAT. Note: Points left at 0, facility is in process of getting fixed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed pitcher stored in hand sink near dish machine. CDI: PIC removed. Observed ice cream scoop stored in hand sink near waitress station. CDI: PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pans, slicer blades, rice strainer, plastic plates, and black sauce pitchers throughout kitchen stored as clean soiled with food waste. CDI: PIC sent to items to be W/R/S. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bins at both waitress stations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and tofu in reach-in portion of drama station being held above 41F. Ambient temp of unit 44F. Product held in unit overnight. CDI: PIC voluntarily discarded product, placed TCS foods in top portion of unit on TPHC, and placed work order to have unit adjusted. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed lighter stored on prep table. CDI: Education provided and lighter moved to approved location.

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 tuna being thawed in sealed packaging. CDI: Education provided and product removed from packaging.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked in prep area. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light out in reach-in portion of sushi/pantry make table. Observed external thermometer broken on meat/drama make table.

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 low grout in dish area and on main cook line. PIC stated work order placed.

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 drinks with no lids sitting on shelf under prep table. CDI - Drinks were removed by PIC.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw shell eggs and placing them in new pan. Employee proceeded to go back to preparing plate of food with veggies and noodles without washing hands. CDI - EHS had PIC ask employee to wash hands and PIC discarded food on plate and had plate remade.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed flats of raw shell eggs sitting on top of make line over vegetables. Observed edamame thawing under seared tuna and packs of raw tuna in a reach in. Observed raw chicken over chili mash and sushi rice vinegar in reach in. CDI - Storage order was corrected in all locations. For more information on food storage order please visit: http://meck.co/FoodSafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed employee washing dishes at dish machine and dish plate going through the machine read 136 F. CDI - Booster heater was not on. Booster heater was turned on and dish plate read 167F. All dishes cleaned today were moved to dirty dish area to be put back through the dish machine. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic pans on shelves stored as clean that had food debris on them. CDI - All items were moved to the dirty dish area to be cleaned. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 chicken mix in WIC in deep and 6 tightly packed pans at 44F and 46F. Food was prepared at 9:22 pm last night and left cooling overnight. CDI - Food was voluntarily discarded by PIC. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and pork wontons at 46 F in corner of make table. CDI - PIC moved food to cool in WIC. 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 .

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 chicken mix failed to cool overnight in WIC. Chicken was cooled in deep and tightly packed pans that were covered and stacked in WIC. CDI - Food was voluntarily discarded. Facilities standard procedure is to use a sheet pan to cool. As observed during inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed small containers of sauces and oils at wok with no chemical labels. Needs labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed eggplant stored in a container with a dirty lid. CDI - Container was removed and food was discarded by PIC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI - Sanitizer bucket was moved off the floor.

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 handles in contact with dry goods. CDI - Handles were moved out of contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet stacked. Needs to air dry. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in prep area. CDI: PIC provided paper towels. REPEAT VIOLATION. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in dish area. CDI: PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener, dicer blade, grater, chopper blade, mixing bowl, and a few plates throughout kitchen stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates and bowls wet stacked along front line.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed dead thermometer battery in dish machine thermometer. EHS thermometer reading 161F. EHS will return within 10 days to verify new battery obtained and thermometer functioning. VERIFICATION REQUIRED.

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 gaskets and interiors/exteriors of several cold holding units throughout facility soiled with food waste/splash. REPEAT VIOLATION.

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 low grout throughout facility, but especially in dish area. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink ion prep area. CDI: PIC provided paper towels. REPEAT VIOLATION. 6-301.14 Post a handwash sign at each hand sink. Observed no hand wash sign at men’s restroom hand sink. CDI: EHS provided hand wash sign.

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 shell eggs stored above raw pork. CDI: Education provided and storage order rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer too high at three compartment sink and in sanitizer buckets- 400+ppm. CDI: Education provided, PIC diluted solution with water, PIC contacted service repair company during inspection. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S. Observed can opener stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed speed gun nozzles in bar area soiled with buildup. CDI: Food employee W/R/S.

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 beef ribs cooling in low boy not meeting cooling parameters. See violation #33 and temp chart for details. CDI: Education provided and product voluntarily discarded. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork at drama station, and raw shrimp and chopped lettuce at pantry station being held above 41F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

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 spicy tuna cooling in bottom portion of sushi reach-in cooler. Product prepared @2:30pm. CDI: Education provided and product moved to thaw cabinet for rapid cooling. Observed beef ribs cooling in low boy under stoves. Product prepared yesterday, cooled overnight, cut and portioned today @11am. CDI: Education provided and product moved to freezer for rapid cooling After approx. 30 minutes no change in temperature, product voluntarily discarded. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed gasket torn on left door of bottom portion of sushi reach-in cooler. REPEAT VIOLATION. **Points not escalated due to different violation/nature of violation.

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 speed gun holders in bar area soiled with buildup. Observed inside/top lids in ice bins soiled with black buildup. Observed standing water on bottom of drama make table, pantry make table, and sushi make table due to condensation. REPEAT VIOLATION.

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 low grout throughout facility, but especially in dish area. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in dish area. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. Dispenser broken. CDI: Education provided. Service request placed. Facility is to make solution by hand until repaired.

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 egg roll mix prepared @10am not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of braised pork ribs being held below 135F on stove. See temp chart for details. CDI: Education provided and product reheated(171F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F at pantry station, drama station, and inside walk-in cooler. Ambient temps of units: pantry(50F), drama(48F), and walk-in cooler(44F). See temp chart for details. Service request placed during inspection. Maintenance arrived during inspection. EHS issued immediate suspension. EHS provided education. PIC voluntarily discarded product. FACILITY MUST CONTACT EHS BEFORE ELIGIBLE TO RESUME OPERATION. EHS WILL MAKE RETURN VISIT TO REOPEN FACILITY. VERIFICATION REQUIRED.

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 no TPHC paperwork for sushi rice. CDI: Education provided, EHS provided new paperwork, PIC completed paperwork 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 egg roll mix cooling in deep plastic container, densely packed, stored with lid on. Product prepared @10am. CDI: Education provided and PIC voluntarily discarded product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use sanitizer towels stored on prep surfaces upon arrival for inspection. CDI: PIC placed towels in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked throughout dish storage shelving.

4-501.11 Maintain equipment in good repair. Observed pantry station, drama station, and walk-in cooler unable to maintain safe food temperatures. Observed walk-in cooler door missing door sweep. REPEAT VIOLATION.

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 outside of dish machine soiled with food splash/waste. Observed standing water in bottom of pantry station make table.

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 low grout throughout facility, but especially in dish area. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic insert pans soiled with stickers/sticker residue stored as clean above prep tables. CDI: PIC sent to be re-W/R/S.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table doors at drama and pantry station.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no man/min thermometer for measuring hot water dish machine temperatures. CDI: Facility is to use three compartment sink until a thermometer is obtained.

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 low gorut and several cracked tiles throughout kitchen. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak cooled in walk-in cooler overnight only partially cooked. PIC stated product is cooked to approx. 120F, cooled, then cooked again upon order. Seasonal item. CDI: Education provided, product sent to be fully cooked, and PIC opted for fully cooking steak going forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce in cold hold unit being held above 41F. Product prepared 2 days ago. CDI: PIC voluntarily discarded product. Observed spring rolls being held above 41F in walk-in cooler. Product prepared 10/13/21. CDI: PIC voluntarily discarded product. Observed bean sprouts being held above 41F in bottom of drama reach-in cooler. No date label. CDI: PIC voluntarily discarded product. Observed spinach in top portion of drama table being held above 41F. Product overstacked. CDI: PIC removed excess product and sent to cooler for rapid cooling. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few clean dishes in dish area wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed standing water inside bottom of pantry reach-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 a few cracked/missing floor tiles throughout kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stored as clean soiled with sticker/sticker residue. CDI: PIC sent pans to be re-W/R/S. Observed lemon juicer in bar area heavily soiled with buildup and several fruit flies. CDI: PIC sent to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: PIC replaced container and primed- 300ppm. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed inside of ice bins at soda machines soiled with black buildup in kitchen. Observed white fibers on front of catch plate inside ice machine. CDI: PIC W/R/S catch plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in low boy being held above 41F. Facility does keep cold holding logs; however, logs for today had not been completed at the time of inspection. PIC voluntarily discarded product and placed work order. EHS will return within 10 days to verify unit repaired. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 sliced tofu cooling in flip top portion of drama make table. CDI: Education provided and PIC placed product on ice for rapid cooling. Observed boiled potatoes cooling in 2-door refrigerator. CDI: PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION. **Further points not assessed due to many improvements in cooling.

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

4-501.11 Maintain equipment in good repair. Observed low boy unable to properly hold temperature. See violation #20 for more details. Observed standing water in bottom of drama prep unit. REPEAT VIOLATION. **Further points not assessed due to other violation present.

5-205.15 Maintain a plumbing system in good repair. Observed leak at pipe under hand sink in dish area. Observed cold water knob inoperable at hand sink in dish area- hot water 120+F(burns hands). PIC stated work order has been placed. Facility is to use hand sink at end of prep line until repaired.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unsealed concrete/rock in large drain at dish area. EHS recommended sealing due to running water/waste causing eroding rock and standing water.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI - provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bar glass washer reading 0 ppm chlorine. CDI - container of concentrate was empty and replaced.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed chicken come off the wok line and plated for service at 136F. CDI - reheated to 191F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and bean sprouts on the prep line at 55F. CDI - voluntarily 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 Observed veggie mix and spring rolls were cooling while tightly covered in the walk-in refrigerator. CDI - sheet panned and vented and placed back in the walk-in to allow proper cooling.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 1/2 gallon jugs stored in a bag on top of the dumpster in the trash room. CDI - moved.

4-501.11 Maintain equipment in good repair. Observed standing water in one of the prep units. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the prep unit door handles on the line and the refrigerator on the back line needed gaskets cleaned. Detail cleaning needed of soda box area, shelving etc.

3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs stored over shrimp and beef in the WIC, PIC explained they marninade the shrimp in raw eggs to start with. EHS explained they still need to keep the eggs below fish, and below beef products. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on a plate to be cooked sitting on top of RTE sauces on the cooking cart. Observed raw chicken stored on a plate over RTE cabbage on the prep line. CDI-PIC voluntarily discarded both plates. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a food employee hit a spatula on the side of the trash can to knock off food debris, then go to store the spatula for cooking later. CDI-EHS explaiend since the spatula touched the trash can it now needs to be washed/rinsed/sanitized before use. Food employee took it to the dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine in need of cleaning near the top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying/prep area. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed water building up in two of the prep units on the line. 1 door is not shutting correctly. Both handsinks need to be resealed around the splash guard. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the dishwasher, dishwasher flaps, shelves in the dish area, prep unit handles all in need of cleaning. Soda machine nozzle at the bar had pink build-up on the inside. Observed backsplash at the soda machine in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken stock stored below raw shrimp on the WIC. Observed seared tuna-not fully cooked-stored over RTE soup bags. CDI-PIC put stock on a RTE shelf above raw items and moved seared tuna to a bottom shelf, above raw but below RTE. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms in boxes in the WIV stored over RTE soups and sauces. CDI-PIC changed storage order before EHS left. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed egg rolls-uncooked-in WIC, stacked high and covered, with cabbage and sprouts inside in WIC cooling from 52F to 50F in 1 hr. Not proper cooling rate or method. Observed a large portion of coleslaw at 52F in a large plastic container in the WIC made from yesterday. Observed tofu 49F, napa cabbage 45F, and waterchestnut/tofu mix from yesterday at 43F. CDI-PIC uncovered eggrolls, and voluntarily discarded other items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the two prep lines and cold drawers by the grill out of tempertaure. Prep line includes: cabbage, shrimp, eggs, bean sprouts, tofu, garlic. Cold drawer: ribs, eggrolls, chicken. PIC explained all items are brought out in the morning from the WIC at 11am. Milk in server reach in was 45F-ambient air in unit was 30F. CDI-PIC moved items to cool in the WIC and voluntarily discarded milk. . REPEAT. PIC explained the front prep line cooling units are connected. Needs to have repaired/replaced for proper cold holding. VR REQUIRED 7/23/2020 PIC did not sign due to covid protocols

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 beef in stock made yesterday with no date, chilli cups with no datemark. CDI-PIC proerply datemarked.

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 crab mix, and spicy tuna mix "cooling" at 47F/45F in a reach across from the grill. PIC explained they were made this morning. Observed noodles that were bagged and put in the WIC, with lid on that were 48F. Observed noodles being rehydrated with 120F and not properly cooled before being placed in the prep unit cold drawer-noodles were 49F and PIC said they were made yesterday. Noodles made today were allowed to cool with lid off. CDI-PIC moved crab mix and spicy tuna to the walk-in to cool, and voluntarily discarded noodles. Observed a large tub of tofu and waterchestnut mix, in plastic, covered made this morning at 50F. CDI-PIC showed employee to spread out food in thin sheet pan to allow for proper cooling. . REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach come from behind prep unit table.

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 inside of a plastic bin and plastic bin had black build-up on the inside.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored clean over the wash side of the 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed prep units on front line not holding temperatures properly. PIC said prep unit 2 has a service request and they are not using that one currently. Water building up in prep unit 3 by the grill, and in the server station reach in. Reattach 3-comp sink and reseal. Reseal splash guard by the handsink on the back prep line. Door broken on reach in 3, making it difficult for unit to cold hold due to gap. Prep table needs to be re-attached and re-sealed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bar dishwasher that uses bleach and the bleach test strips have expired and are no longer reading properly. VR REQUIRED 7/23/2020.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up in prep unit gaskets and reach in at server station needs to be cleaned.

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. Obserevd areas of low grout near the server station.

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 food employee go from washing dishes, to putting gloves on, to attempt to touch clean dishes. CDI-EHS instructed dishwasher to wash hands first and they did, then put on gloves.

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 BHC (bare hand contact) cooked potatoe to check for cooling. CDI-Food was voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored above raw beef. CDI-PIC moved beef to a shelf above chicken. REPEAT VIOLATION.

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 time being used for sushi rice, and a time stamp on rice cooker but no written procedures. PIC explaiend they have recently changed computer systems and it may have been on there. CDI-PIC filled out TPHC form and will keep on site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of chemical cleaners in unlabeled bottles by the front host stand. CDI-PIC 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 Observed ribs on a sheet tray cooling in the prep unit, they were 60F made 1 hr ago. Prep units are for holding temps not for cooling. CDI-PIC moved item to the WIC. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked potatoes draining in the 3-comp sink next to soapy water for dish washing. CDI-PIC moved to next sink to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint. CDI-PIC added hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obserevd large plastic containers wet stacked in the dish drying area.

REPEAT VIOLATION 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the prep line next to food. CDI - drink was discarded.

REPEAT VIOLATION 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw salmon stored on top of chocolate and juices. CDI - salmon was moved to the bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves, then open the walk in cooler door with the same gloves. CDI - stopped the employee and explained the violation. Employee discarded gloves, sanitized the handle of the door, washed hands and got new gloves.

REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed the orange salad spinner, a plate and a container stored with food debris. CDI - items were taken back to the dish machine to be re-washed.

General comment 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on the prep line beside food. CDI - bucket was removed.

REPEAT VIOLATION 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, tuna, crab and bean sprouts cooling on the prep line. CDI - explained to cool items to at least 41F in the walk in cooler, freezer, ice bath etc... before placing the items on the line. The tuna, crab and lettuce were voluntarily discarded. The bean sprouts were placed in the walk in cooler to cool; see temperature chart.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets stored on the floor. CDI - buckets were stored on top of another bucket.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks being stored on the prep lines. CDI-The drinks were removed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of imitation crab being stored in between containers of raw fish. CDI-The container of crab was moved to a different location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on several pans stored on the clean equipment rack, the orange lettuce spinners, and the meat grinder parts that are stored in the reach in freezer. CDI-All items were moved to the dish machine to be properly washed, rinsed, and sanitized. More work on properly cleaning equipment is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the top line of the drama vegetable and pantry coolers holding product above 41F. Also observed the pantry cooler RI coming out of defrost mode and holding product between 48-50F. CDI-A maintenance order was placed for the unit and all of the food product was moved to the walk in cooler to rapidly cool. REPEAT. Points kept the same today. Manager explained they just had the unit repaired, and the timing for the defrost mode should not have turned on during lunch and needs adjusting.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling on the top line of the pantry cooler and in the salad prep drawers. The product was holding at about 49F and 47F respectively. CDI-The items were moved to the walk in cooler to rapidly cool to 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef stored on the ground in the walk in cooler. CDI-The box was placed onto the shelf.

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 container with no handles being stored directly in the flour container. CDI-The container was removed. Scoops with handles are acceptable to stored in the product as long as the handle is kept out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two boxes of single service items being stored on the ground. CDI-The items were put onto shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the wok reach in cooler. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a container of employee food stored in the pantry overflow cooler. CDI-The food was removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages improperly stored on line cooler tops. One beverage in open top container. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS foods stored in line open top cooler > 45F. See temp chart. CDI by placing food items on temporary TPHC procedures, discarding food product within 6 hours (< 70F). Repair service on site during inspection. PIC will continue TPHC procedure until cooling unit is able to maintain foods at or below 45F.

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 TCS ready-to-eat foods in walk-in cooler without proper date mark. Noodles, ribs, egg rolls.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in room with large garbage dumpster. Work with pest control service to eliminate/control flies. (observed exposed single service items in this room today.)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed multiple wet wiping cloth containers stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service containers stored on the floor. observed single service items stored unprotected in room containing garbage dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on shelf above food prep in progress. CDI by storing below work surfaces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine in bar area operating at 0ppm chlorine sanitizer. Verification required within 10 days. PIC will utilize main dish machine for washing bar glassware until repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed mulitple food debris on soup bowls stored as clean. observed sticker residue on multiple containers stored as clean. CDI by returning to wash. REPEAT 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 chute.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored on work surfaces. l

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed rice scoop stored in standing water < 135F.

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

4-501.11 Maintain equipment in good repair. observed dish machine in bar area operating at 0ppm chlorine sanitizer. observed standing water in prep cooler on cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker label residue collecting on several pans, utensils and stored as clean throughout facility. CDI containers taken to dish area to be properly washed, rinsed and sanitized. REPEAT

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wearing several gloves and removing them without washing hands between tasks. CDI-by instruction. All gloves removed and hands washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker label residue collecting on several pans, utensils and stored as clean throughout facility. CDI containers taken to dish area to be properly washed, rinsed and sanitized. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved an entire flip top cooler holding above 45F. CDI- all product in the unit was voluntarily discarded. A repair technician was called for repairs and will be on site at 2:30pm today. Temporarily, items will be placed on ice in bus tubs for lunch service. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed flip top unit with an ambient air temperature of 60F at time of inspection. A service technician was called for repairs. VERIFICATION REQUIRED

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in the walk-in cooler. CDI-product relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker label residue collecting on several pans, utensils and cutting boards stored as clean throughout facility. CDI containers taken to dish area to be properly washed, rinsed and sanitized. REPEAT

Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet throughout kitchen area REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and damaged.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored improperly on prep surface. CDI beverage voluntarily 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 wash hands and turn off faucet with bare hands. CDI PIC instructed employees on properly hand washing procedures. 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 servers removing soiled dishes from customers tables and not washing hands before preparing customer plates. CDI employees washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris collecting on several pans stored as clean. CDI containers taken to dish area to be properly washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed clean dishes stored under chicken improperly thawing. CDI pans taken to dish area to be properly washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS all throughout prep line above 45F. See temperature chart for temperature observations. CDI PIC stated items were recently placed on prep line. Items placed on ice bath to rapidly cool.

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 holding out of temperature control without label to verify time product was removed from temperature control. CDI sushi rice properly 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 Observed tomatoes cooling on prep line. Observed several items cooling tightly covered in bulk containers; chicken mix, spring mix, tuna mix. CDI chicken and spring mix separated on sheet pans to rapidly cool. Tuna uncovered to rapidly cool.

3-501.13 Use approved thawing methods. Observed chicken thawing out of temperature control. CDI chicken placed in walk-in cooler to hold until employee is ready to prepare.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers stored directly on floor in kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils in sushi area stored in soiled water.

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

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door in disrepair. Observed condensation collecting in several reach in coolers.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed one bowl of rice holding at 110F. CDI rice was voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed several homemade sauces -- not included on nonPHF product assessment list. Observed bean sprouts, lettuce and tomatoes above 45F. CDI sauces placed on adequate ice bath. Bean sprouts, lettuce and tomaotes voluntarily discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one cooler collecting condensation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages improperly stored on cuttingboards and shelves above prep tables during preparation. CDI beverages discarded.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed 2 handsinks in mens restroom not reaching 100F. VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area upon beginning of inspection. CDI papertowels added.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in direct contact with lettuce and ready-to-eat ginger in 2 door reach in cooler. Observed raw chicken stored in direct contact with lettuce and various ready-to-eat items in reach-in cooler appetizer cooler. CDI chicken relocated to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with food debris. Observed plates stored as clean with food debris. CDI items taken to dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several made in house sauces holding above 45F. Products must be considered TCS unless product assessment is provided stating item is non-TCS. See temperature chart for temperature observations. Observed crab mix holding in sushi prep cooler above 45F. CDI crab mix was voluntarily discarded. All house made sauces were placed on ice bath. VERIFICATION REQUIRED.

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 house made sauces in 2 door cooler in back prep area not date marked. CDI sauces were labeled. 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 a house made curry sauce date marked use by 1/10. CDI sauce voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding sushi rice and lettuce for lettuce wraps on TPHC. Upon entry, both products were missing time removed from temperature control. CDI products labeled time removed from temperature control.

7-201.11 Store toxic materials to avoid contamination. -P Observed buckets of detergent stored on prep surfaces during prep and above sink while employee was washing lettuce. CDI detergent relocated.

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 house made sauces cooling in 2 door reach-in cooler filled past capacity. Observed rice noodles cooling tightly covered in plastic containers. See temperature chart for temperature observations. CDI PIC stated items were prepared between 11am-12pm. All items placed on ice bath to rapidly cool.

3-501.13 Use approved thawing methods. Observed chicken, beef and tuna thawing at room temperature upon beginning of inspection. CDI product placed in walk-in cooler to properly thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed working container of flour 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 expo employee wearing numerous braclets and a wrist watch. Observed line cook wearing braclet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed expo employee without hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cuttingboards of prep line upon beginning of inspection. 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 sanitizer used for in-use cloths visible soiled. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored directly on the floor in back prep area of kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives stored in sanitizer solution at 200ppm between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and plastic containers wet stacked throughout kitchen. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in prep reach-in coolers. Observed split gaskets on several reach-in coolers. Observed walk-in cooler door in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue collecting in cooler bottoms, gaskets, shelves, under equipment on prep tables.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed different types of nuts on prep line not covered while not in-use. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with dried food debris. Observed food debris on several plates and containers throughout facility. Observed can opener collecting food residue. CDI items were taken to dish area. Slicer properly washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sprouts above 45F. CDI sprouts were discarded.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sanitizer buckets stored directly on prep surfaces.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables throughout facility. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloth buckets stored on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed majority of containers stacked wet. FACILITY MUST OBTAIN ADEQUATE AIR DRYING SPACE.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers. 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 several containers broken or melted. CDI containers were discarded. 4-501.11 Maintain equipment in good repair. Observed condensate dripping in sushi cooler. Observed walk-in cooler door in disrepair. Observed rusted shelves in reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and splatter residue. Observed walk-in cooler floor and fan collecting debris.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle raw calimari with gloved hands and then change gloves without washing hands- employee stopped to wash hands today. Utilize tongs to avoid touching raw meats as discussed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster and raw scallops stored over cooked lobster in the walk in cooler today- cooked lobster moved above raw meats today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the last make table holding on top at >45F today- ice bags placed on all TCS items to correct today. Observed items holding at >45F in the 2 door reach in cooler today due to fresh cooked dumplings cooling in this unit- dumplings moved to correct today. Observed iceburg lettuce on ice today holding at >45- discarded to correct and discussed better ways to keep this product cold.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wiping clothes stored on counter tops today. Store these in sanitizer between uses. Discussed with PIC the need to not overfill buckets with rags and recommended to pre-rinse rags in sanitizer so as to extend the life of the sanitizer bucket. Recommend larger sanitizer buckets as well.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed a slash resistant metal chain glove being worn to peel/cut oranges today. Plastic glove put over this slash resistant glove today to correct.

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 an employee scoop ice with a glass. Must use approved dispensing equipment. ice discarded to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed no direct violation today but only one sushi roller was available for use where the sushi is made. Must have two rollers and two knives that are stored separatly from each other and have one designated for raw sushi rolls, and one set of cooked sushi rolls- be sure we know which utensil is for which product(cooked vs. raw).

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine reaching only 155F on the rinse water and it failed to turn multiple heat strips. Could not repair during inspection- immediate suspension issued. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dishes stored as clean today that still had old day dot stickers on them and food debris. All dishes sent back to be rewashed.

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 lettuce stored on the floor today. Picked up to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a soiled ice scoop holder today on the main ice machine. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes stacked wet today.

4-502.13 Single-use and single-service articles may not be reused. Observed single use scoops stored in dry goods today-discard after use.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a plastic and metal veggie slicer today that had no mark of NSF or ANSI commercial on them. Provide documentation that they are designed for commercial use or discard them.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light on the pass throuhg that was missing its shield.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved sushi rolls with raw fish stored over veggie garnish today in the reach in cooler. Sushi rolls moved to bottom shelf so that they were beside ready to eat food but not touching them.Observed cooked chicken in the walk in cooler stored below raw beef. Chicken moved to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine today. Properly washed today to correct.4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the bar dishmachine today. Dishes must be washed in the kitchen until this is repaired.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked and ready to serve only reached 155 today- reheated to correct.Chicken must be cooked to 165F or more.PIC must work with employees to know when proteins are finished cooking.

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 noodles that had been cooling overnight and still were >45F in the middle of the product. Product discarded today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved rice at <135F today. Rice discarded.Move this rice to the hot hold quicker after it has completed being cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple TCS foods held at >45F today- all moved to quickly chill down. Do not stack foods as high on the line and if holding foods on ice, be sure all of the product is holding cold enough.

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 that had cooled overnight in deep portions, tightly covered. And chicken/chesnut mix that had cooled this way as well as being stacked upon one another. Noodles discarded. Chicken mix pans were uncovered and seperated to allow more air flow around them today.

3-501.13 Use approved thawing methods. Use approved thawing methods- observed chicken thawing at room temperature today. Moved to walk in to correct.

Observed an uncovered employee drink stored above the open prep line today. Store employee drinks with a lid on them and where they cannot contaminate food, food contact surfaces, clean utensils or linen, or to-go materials. Drink discarded today to correct.2-401.11

Observed honey chicken being par-cooked today. Par-cooking application given to PIC to fill out today. Keep this form onsite and be sure all employees meet cooking, cooling, and reheat parameters as discussed today.3-401.11

Observed mulitple foods held at >45F today on the make line. Hold TCS foods at 45-41F or less. All items either moved to WIC to chill or an ice slush was added to quickly chill products today.Observed products stacked too high on the make table today and foods held on ice did not have enough contact with ice to be effective.3-501.16

Observed sushi rice on the line today stored with no time on it today- discarded by PIC to correct. According to TILT/TPHC worksheet oniste, time must be placed on container of rice once set out. Be sure to follow worksheet.3-501.19

Observed breader mixtures that contianed pastuerized eggs cooling in large portions, tightly covered and in plastic containers. Container in WIC uncovered today and product in RI cooler was put into the blast cooler to correct today. Product was within cooling parameters today. Recommend using blast chiller on these products or use other approved cooling methods. 3-501.15

Observed two food service employees today with jewlery on their wrists. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, braclets, or watches allowed.2-303.11

Clean the.dish area- build up present today.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employee health policy must include symptoms, illnesses, and exposure. Observed company employee health policy without exposure. Observed employee exposed to a sick child with a stomach issue working in the establishment. CDI PIC will have food employees sign sheet provided by the health department.

2-301.14 When to Wash - P. Handwashing must occur after handling soiled equipment and utensils. Observed dish washer handle soiled and clean utensils with out handwashing in between. CDI by instruction, employee washed hands and placed dishes back for rewashing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces clean to sight and touch. Observed several dishes on the line soiled with food debris, and mixer in the prep area soiled with food debris. CDI utensils and equipment moved for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Keep all PHF and RTE foods for cold holding at 45-41F and below. Observed bean sprouts at 52 and crab mix at 50F. CDI PIC moved food from prep unit into cooler, and called maintenance to check prep unit is properly functioning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All PHF and RTE foods held in the facility for more than 24 hours should be date marked. Observed milk and creamer, in reach in cooler behind the line, without date mark. CDI by instruction.

3-501.19 Time as a Public Health Control - P,PF. Written procedures must be available when using time in lieu of temperature. Observed facility without written procedure for sushi rice. CDI PIC filled out Time as a Public Health Control sheet before the end of inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C. Between uses food utensils should be stored on a clean protected area, in running water, or container of water of atleast 135F. Observed utensils on the line sitting in 55F water. CDI by instruction.

2-103.11 (M) Person in Charge-DutiesAll employees must know, or know where to find a list of the big five illnesses. Spanish version provided today. Observed mulitiple employees who did not know the big five.

5-202.12 Handwashing Sinks, InstallationMust maintain 100F water at all handsinks. No hot water was on in the women's restroom today. Turned on by PIC during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved rice scoop stored with other sushi knives today in the same container. This rice is used with all rolls, cooked and raw rolls alike. Being that it is used for cooked rolls, the rice scoop cannot be stored with raw sushi knives due to cross contamination. Corrected during inspection.

3-501.19 Time as a Public Health ControlTime as a public health control is being used on sushi rice. No form onsite today descibing how this is being timed. Form provided today for PIC to keep onsite.

7-102.11 Common Name-Working ContainersKeep all bottles properly labeled. Observed an unknown substance in a windex bottle today. Discarded by PIC.

2-303.11 Prohibition-JewelryFood service workers are limited to single wedding band on their hands/wrists. No other rings, bracelets, or watches are allowed. Observed multiple workers handling food today with watches and bracelets on today.

4-602.13 Nonfood Contact SurfacesClean the vent above the dishwasher- build up present today.Note: facility currently par-cooks chicken. A par-cooking sheet will be provided by an EHS to fill out but one is not currently available.