YAMA ASIAN FUSION

5-202.12 Provide at least 100F water at handsinks. Observed maximum hot water temperature of hand sink by cook line at 81F, due to loose hot water handle. CDI: PIC tightened hot water handle, water is now 115F.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed some of the scallop tags without last sale date recorded. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef over onions in prep unit, raw fish over poundcake in walk in cooler, and raw shrimp on drain board beside ginger. CDI: All storage order for items were rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mushrooms above 41F after cooling overnight. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squid salad and tofu above 41F. Items were in plastic containers inside prep top containers. CDI: squid salad was relocated to other refrigeration and tofu was voluntarily discarded. Points remain the same due to improvement from last inspection. 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 .

3-501.15 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 tuna, salmon, fluke and cut lettuce cooling at 0F/min inside prep top and display case. Observed edamame cooling at a rate of 0.01F/min inside prep top. CDI: All items were placed in walk in cooler or walk in freezer to cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dry storage area.

REPEAT 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 plastic containers being stored inside rice and soy sauce containers.

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 debris build up in bottom of prep coolers.

REPEAT 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 heavy food debris build up underneath equipment. Clean as needed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands for 3 seconds and then dry. CDI - Employee was educated and rewashed hands for the required amount of time.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat sauces in the walk-in cooler.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree TCS foods in the salad prep cooler. Cooler will be placed on 6-hour TPHC until the unit is repaired. Observed 70 degree fish roe in the sushi area. CDI - Item was voluntarily discarded and will now be kept in the cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed tempura fried shrimp stored on top of paper towels to soak up grease.

REPEAT 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. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils inside of a container of 70 degree water. Observed a ramekin being used to scoop spices. Observed a spatula being stored behind the wall of the pre-rinse sink.

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

REPEAT 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 floors underneath equipment with build up of dirt/debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees cellphone stored on the prep cooler cutting board.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on top of the sushi case. CDI - Item was removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap for the right side sushi hand sink. CDI - Soap was provided.

10-DAY VERIFICATION REQUIRED 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several live scallop tags with no date indicating when the last product was sold. Observed a tag not stored with scallops in the walk-in cooler. CDI - Manager stated that they are aware of the date requirement. He will retrain all staff to date the tags and keep them with the product until they are all used. EHS will follow up within 10 days to ensure a system is in place.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above soy sauce and chopped peppers in the sushi cooler. CDI - Items were moved to the correct storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on the inside flap of the ice machine.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time sticker for TPHC sushi rice. CDI - Label was added to the rice cooker for when it finished cooking.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer Advisory and asterisks missing for the lunch special menu.

REPEAT 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 cups being used to scoop dry rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” toaster oven and rusting shelves in the walk-in freezer. Manager stated that he looked into buying a commercial toaster oven but it would not fit on the sushi bar shelves.

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 a large build-up of grease on the tops of cook line equipment.

REPEAT 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 floors underneath equipment with build up of dirt/debris. Improvements made from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43 degree edamame, squid salad, tomatoes and lettuce in the salad prep cooler. Items were brought to the prep cooler around 11-11:30am. CDI - Knob was turned down inside of the prep cooler and all foods came down to 41 degrees. Ambient temperature is 40 degrees.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one chemical spray bottle with its label worn off. Observed a bottle of hand sanitizer stored above the cook line prep cooler. CDI - Chemical spray bottle was relabeled and hand sanitizer was removed.

3-501.13 Food thawing in water shall have running water over the product at 70 degrees or less. Observed packages of chicken thawing in a container of still water. CDI - Cold water faucet was turned on. Pf

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee behind the cook line without a hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used to scoop dry rice.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” toaster oven and rusting shelves in the walk-in freezer. Manager stated that he looked into buying a commercial toaster oven but it would not fit on the sushi bar shelves. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one fryer basket with cracked wires detaching. CDI - Manager voluntarily discarded.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door and grease bin lid. Dumpster area is shared.

REPEAT 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 floors underneath equipment with build up of dirt/debris. Improvements made from previous inspection.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. Employees shall use a paper towel to turn off the faucet. CDI - Education used to correct and employee rewashed their hands.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed Scallop tags with no dates indicating when the last one was sold. Only 5 weeks of tags were retained. Employee stated that they threw today’s shipment tag away. CDI - All employees were retrained on how to store and label tags appropriately.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw fish stored above vegetables. Observed raw chicken stored above scallops. CDI - All items were moved to the correct order.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed yellow-tail tuna thawing in intact ROP packages. CDI - Employee cut open during inspection.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-101.19 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. Observed a “house-hold use only” toaster oven and rusting walk-in cooler shelves.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build-up of grease on the tops of several shelves and equipment.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at one back-kitchen prep sink faucet.

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

REPEAT 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 floors underneath equipment with heavy build up of dirt/debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above avocados in the under counter sushi cooler. CDI - Items were moved.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication stored on top of the prep cooler. CDI - Item was removed.

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 thawing ROP fish packages that has not been cut open. CDI - Education used to correct and items were cut open.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas being stored in 80 degree water.

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 utensils stored in heavily soiled plastic containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts. 4-101.19 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. Observed several rusting shelves in the walk-in cooler.

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 heavy build-up of grease on the tops of several shelves and equipment. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors around baseboard and behind equipment with heavy build up of dirt/debris. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a personal pizza box and pan of nachos stored on top of food for sale.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse hands in sink (no soap used) then dry hands on pants. CDI - EHS educated PIC on cleaning procedure. PIC educated employee on proper procedure. Employee rewashed hands but turned off faucet with hands. Employee washed hands a third time and proper hand washing procedure was observed. - 4 - REPEAT For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 salmon and tuna tightly wrapped attempting to cool inside of reach in sushi unit . Items were moved to walk in cooler to lower temperature.CDI- Both items where cooled inside of walk in cooler. - 0.5 - REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 plastic containers used as scoops in flour, rice, and sugar bins. CDI - containers were discarded and utensils with handles were placed in bins. - 0.5 -

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 residue and build up throughout facility on cooking equipment. Shelving in walk in cooler and dry storage need additional cleaning. - 0.5 - REPEAT

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 floors around baseboard and beside/ behind equipment with heavy build up of dirt/debris. - 1 - REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored above the main prep station. CDI- Drink was discarded by the person in charge.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member not use a paper towel to turn off the hand washing sink faucet after washing. Ensure that team member is properly washing hands to prevent recontamination of their hands. CDI- PIC educated team member on expected standard during hand washing. Team member rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed foods inside of the prep unit holding above 41F. Foods include scallops, shrimp, pork dumpling, tofu, lettuce, squid, salmon, and tuna. CDI- Foods were moved to walk in cooler to be brought down in temperature.

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 salmon and tuna tightly wrapped attempting to cool inside of reach in sushi unit . Items was moved to walk in cooler to lower temperature.CDI- Both items where cooled inside of walk in cooler. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in prep sink in sitting water. Ensure that foods are thawing are completely submerged, under running water at a temperature of 70F or less. CDI- Person in charged corrected thawing violations on site by adding ice and turning on the faucet and completely submerging the food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on countertoos. Moved to sanitizer bucket during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly. Observed dishes left wet stacked. Recommend food establishment implement pyramid stacking method.

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 residue and build up throughout facility on cooking equipment. Shelving in walk in cooler and dry storage need additional cleaning.

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 floors around baseboard and beside equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member use a paper towel to turn off the hand washing sink faucet after washing. Ensure that team member is properly washing hands to prevent recontamination of their hands. CDI- PIC educated team member on expected standard during hand washing. Team member rewashed hands.

6-301.14 Post a handwash sign at each handsink. Observed a sushi hand washing sink without hand washing sign present during the inspection. CDI- REHS provided a hand wash sign during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine with a sanitizer dispensing concentration of 0 ppm. CDI: PIC Maintenance was called during the inspection. Maintenance shall be onsite repair in the near future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed foods inside of the prep unit holding above 41F. Foods include unsalted butter, raw beef, and raw salmon. CDI- Foods were moved to talk in cooler to cool below temperature threshold.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage inside of the prep unit that was prepared Sunday without label attached. Cabbage was labeled during the 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 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 beef tightly wrapped attempting to cool inside of reach in unit and sushi tightly wrapped in sushi case. CDI- Both items where cooled inside of walk in cooler. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. hats or hairnets shall be worn by all employees actively engaging in food preparation. Observed one chef without a hat or hairnet present at REHS arrival.

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 plastic containers used as scoops. REPEAT VIOLATION -1.0

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly. Observed dishes left wet stacked. Recommend food establishment implement pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed torn gasket seal inside of main prep unit door. Observed broken step plate for walk in cooler.

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 floors around baseboard and beside equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed foods inside of the prep unit holding above 41F. Foods include raw chicken, raw scallops, and raw shrimp. CDI- Foods were moved to walk in cooler to be brought down in temperature below 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed in secondary spray bottle without label present to identify contents. CDI- Labeled during the inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 409 spray bottle stored over utensils. 409 was moved during the inspection. CDI- Dishes were sent to 3 comp sink to be washed, rinsed, and sanitized again. Observed windex on prep sink where fresh salmon was being cut.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabbage and scallions stored in metal pan on the ground upon arrival. No contamination was observed. Foods were washed again to prevent possible contamination.

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 plastic containers used as scoops. REPEAT VIOLATION -1.0 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 in-use utensil inside of bulk container of flour with the handle making direct contact with food during the inspection. CDI- Scoop was removed from food during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly. Observed dishes left wet stacked. Recommend food establishment implement pyramid stacking method.

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 residue and build up throughout facility on cooking equipment. Shelving in walk in cooler and dry storage need additional cleaning.

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 floors and walls with build up attached around equipment. Observed vent covers with build up attached inside of the walk in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with plastic containers stored inside. CDI- Person in charge removed plastic containers during the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored above ready to eat foods. No contamination observed during the inspection. CDI- Foods were reorganized and stored according to their final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed foods inside of the prep unit holding above 41F. Foods include lettuce, raw scallops, raw chicken, and raw shrimp. Observed lettuce that was stacked too high inside of the prep unit. CDI- Foods were moved to walk in cooler to be brought down in temperature below 41F.

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 sushi rice without a time stamp present. CDI- Sushi time stamp was added during the inspection. Ensure that food service employees are following correct tphc procedures.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in prep sink in sitting water. Ensure that foods are thawing are completely submerged, under running water at a temperature of 70F or less. CDI- Person in charged corrected thawing violations on site by adding ice and turning on the faucet.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. hats or hairnets shall be worn by all employees actively engaging in food preparation. Observed one chef without a hat or hairnet present at the fryer station.

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 plastic containers used as scoops. REPEAT VIOLATION -0.5- 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in room temperature water in initial inspection walkthrough.

4-501.11 Maintain equipment in good repair. Observed torn gasket seal at walk in cooler door.

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 residue and build up throughout facility on cooking equipment. Observed black residue on green trays used for dish machine. Shelves in walk in cooler need additonal cleaning.

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 floors with build up attached around equipment. Observed vent covers with build up attached inside of the walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer dispensing sanitizer lower than 50ppm. CDI: PIC Liang primed sanitizer and is now reading between 50ppm-100ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind ice shield. Recommend to clean as often as needed to avoid buildup. -1.5-

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 plastic containers used as scoops. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket at sushi prep reach in. Recommend to replace. REPEAT VIOLATION -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall at rear kitchen with food residue. Recommend to clean to avoid any possible food contamination. REPEAT VIOLATION -1-

Observed heavily stained rice cookers, microwave, soup warmers. CDI-by instruction. Spoke to manager about cleaning properly. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.

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 bowls being used as scoops in bulk containers of flour, sugar, etc. Scoops must have handles.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in and storage area.

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 residue and build up throughout facility on cooking equipment. Observed black residue on green trays used for dish machine.

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 floors and ceilings needing to be cleaned throughout including under equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep units in rear of facility and low boys in front sushi area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in torn gaskets mentioned above.

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 on walls in rear kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED sea bass and salmon at the sushi bar, tofu in the flip top unit, and rice in the walk in cooler not temping 41F or less. CDI. Rice was discarded and other items were placed in WIC to reduce temperature due to being prepared today. REPEAT. Ensure items are 41F before placing in unit to sell.

4-602.13 Nonfood Contact Surfaces - C OBSERVED interior of rice cooker in need of cleaning or replacement. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Some drink stored on high shelves. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F (see attached). CDI- Discarded. Suspected cooling issues but could not confirm.

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 Cooling shrimp in reach in cooler. CDI- Moved to WIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet rags observed throughout facility.

4-602.13 Nonfood Contact Surfaces - C Observed multiple NFCS areas in need of cleaning; gaskets, etc

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed numerous personal beverages without lids/straws stored throughout prep area. Personal employee beverages should have a lid/straw and be stored away from food and/or food contact items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sushi rolling items stored on ledge directly in front of sushi bar hand sink blocking access to the sink. CDI - PIC removed however same items observed placed back in front of hand sink later during inspection. PIC removed and directed employee to find alternative location. Observed scrubber stored in basin of other hand sink at sushi bar. CDI- PIC removed. Do not store items in the hand sink or in front of the hand sink. Hand sinks must be accessible for use at all times.

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 rice cooling in walk in cooler at 52f at 12:15 still at 52f at 1:15. Rate of cooling 0 degrees per minute. CDI - PIC reheated rice to 165 as fried rice for service.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on open partially used milk in bar are reach in cooler. CDI - PIC discarded. Ensure all TCS foods kept on site longer than 24 hours are date marked. EHS recommends reviewing items in sushi area reach in coolers to determine if date marking necessary as some ready to eat fish items appear to have been kept longer than 24 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisk present on raw salmon and on duck which PIC confirmed may be cooked to order denoting them as part of consumer advisory. CDI - PIC added asterisks to items on all menus.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed both spray bottles of sanitizer mixed with concentrations of cl greater than 200 ppm bleaching out indicator on test strips. CDI - PIC diluted to proper concentration.

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 seared tuna tightly wrapped/sealed in plastic cooling in sushi area service cooler. CDI - PIC uncovered and moved to walk in cooler to quickly chill. Observed large metal bowl of rice placed into walk in cooler covered in plastic to cool. CDI - PIC spread onto sheet pan to quickly chill. When cooling foods, use methods that allow air flow around the food. Do not cool foods tightly covered, in deep containers, or in service units. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple in use squirt bottles of sauces and container of dry food items with no identification. Label all food items that are not easy to identify.

3-305.12 Food Storage, Prohibited Areas - C. Observed cases of produce stored directly under drip from condensate line in walk in cooler. Condensate drippage present on exterior of case.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches on wrists while preparing food. Remove watches and jewelry from wrists while handling foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces in kitchen. Once used, store wiping cloths in sanitizer solution at the proper concentration or remove to soiled linen container.

4-501.11 Maintain equipment in good repair. Damaged gaskets on walk in cooler. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Equipment throughout kitchen, shelving units in back of house, refrigeration gaskets, fan covers and interior surfaces of walk in cooler, dish racks, etc. all with egregious long term dark buildup needs cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe work under sushi area hand sinks. 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. Flooring under/behind equipment, wall surfaces, ceiling surfaces throughout back of house with dark buildup, food buildup and/or splatter present. Clean to prevent pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee personal items including cell phones and smart watches with chargers stored on food prep surfaces in back of house. Designate an area away from food prep areas to store persona items. Observed large quantities of employee food items stored mixed with restaurant food in walk in freezer. Tub provided for employee food is not adequate. Find an alternative method to separate employee food items from restaurant food items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed marinated raw shrimp cooling in reach in unit covered. CDI, shrimp moved to walk in cooler and uncovered to allow air to flow freely throughout food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hat on preparing food upon arrival to inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes stored on prep top areas throughout kitchen.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on shelf. CDI- Moved.

2-301.14 Wash hands after activities that contaminate them. -P Observe employee cutting raw chicken and did not wash hands after. CDI- Directed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One employee filled up pot of water in handsink. Handsink for washing hands only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled knives on metal strip. CDI- Taken to dishwasher.

3-501.13 Use approved thawing methods. Raw shrimp stored in sitting water. CDI- Corrected to thaw under running water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting chicken without a hair restraint. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths stored on prep table. Keep in sanitizer buckets.

4-602.13 Nonfood Contact Surfaces - C Gaskets in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal purse stored on box of beer in back dry storage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon being stored over produce in walk in cooler. Raw salmon was also being stored over RTE foods in sushi reach in cooler. Observed bucket of ginger being stored in direct contact with the floor. CDI- foods were rearranged and uplifted as needed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salmon, tuna, shrimp etc. along sushi cooler was cold holding foods at greater than 41 degrees. Ambient air of this unit was 44-50 degrees F. Sliced tomatoes, Fish and shrimp in the back reach in 2 door was also cold holding >41 degrees. Out of temp sushi, salmon and shrimp were moved to the freezer to cool. Other out of temp foods were discarded. REPEAT - 3 points. Will return to verify that sushi cold hold case has been fixed.

3-501.13 Use approved thawing methods. Observed raw pork thawing in water greater than 70 degrees F. Due to it being spring/summer time, recommend facilitating the thawing water with ice so that foods don't exceed passed 70 degrees while thawing. 0 points

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometers were missing in sushi display cold hold case and cold hold unit located in back of facility. VR- will return to ensure that thermometers are installed in unit. -.5 points.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food cooks were conducting food prep without wearing proper hair restraints. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed straws being stored in the bar area with the lip portion exposed and not protected. Ensure all single service are stored and displayed in ways that prevent contamination. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted racks located in 2 door reach in and shelving throughout. Repair damaged gasket along cold hold unit along sushi prep area. REPEAT - 1 point. 4-205.10 Food Equipment, Certification and Classification - C Facility has a domestic rice cooker that they said they use for personal foods only. Ensure that only approved equipment is on the premises at all times. Remove domestic rice cooker from restaurant. General Comment: Remove items from can wash so that it is accessible for use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove residue buildup from equipment fixtures throughout kitchen, remove buildup from shelving housing utensils, remove grease buildup from hood filters above grill. Remove soiled buildup from interior of the reach in cold hold unit-.5 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sinks in the sushi area and bar area had hot water turned off. CDI- PIC adjusted the valve and turned both hot water fixtures on so that hot water is accessible at both sinks. Ensure that hot water is accessible at all times of operation at all hand washing sinks. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes and lettuce inside of 2 door prep unit in kitchen was cold holding >41 degrees. Ambient air of this unit was 45 degrees. Sushi and salmon located in the sushi bar 2 door prep and display cooler were cold holding >41 degrees. This was due to the food employee placing freshly prepped salmon and shrimp products inside of cold hold unit instead of properly cooling it first. Walk in cooler was holding raw shrimp and other tcs foods at 41/42 degrees F. CDI/VR - Some items were moved to the walk in cooler to cool and salmon and tomatoes were marked with a tphc sticker. Will return to check compliance of 2 door unit in kitchen prep area and in walk in cooler. Adjust both refrigerators so that they properly cols hold foods at 41 and below. -1.5 points. No escalation of points due to first cold hold violation occurring since the rule change of January 1, 2019.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces throughout facility. Repeat -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted racks located in 2 door reach in and shelving throughout, replace or repair damaged cold hold unit 2 door reach in, replace damaged cutting boards on prep surfaces. Equipment shall be in good repair and easily cleanable. -1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove residue buildup from equipment fixtures throughout kitchen, remove buildup from shelving housing utensils, remove grease buildup from hood filters above grill. Remove soiled tubing with heavy mold buildup along the tubing associated with the 3 comp sink. -.5 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Observed 3 comp sink not reaching at least 120 degrees F. Facility will not be able to properly wash dishes at 110 degrees F. with hot water not reaching required minimum at 3 comp sink. Dish machine is properly functioning and shall be used to wash dishes until 3 comp sink hot water is adjusted. Will return in 10 days to check compliance. - 1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sushi being stored over wasbi in the sushi cooler, also observed raw shrimp being stored over mushrooms in the 2 door reach in adjacent to the make line. CDI foods were rearranged as needed. REPEAT 3 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in the walk in cooler. CDI- foods were rearranged as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken soup stored on the grill station was hot holding < 135 degrees. All other foods hot holding were in compliance. CDI- grill was turned on so chicken soup can reheat to165 or greater. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Squid mix lettuce and ambient air of cold hold unit were registering > 45 degrees. CDI- PIC adjusted thermostat so that it dropped to 45 degrees and below and other foods that were temperature abused were moved to the walk in cooler to aggressively cool. Ensure that temperatures are being checked throughout the day. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw shrimp was cooling fully wrapped inside of the cold hold unit reach in. Ensure cooling is not being done in refrigeration prone to a lot of prep. CDI- raw shrimp was moved to walk in cooler to cool. -.5 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces throughout facility. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal beverage being stored over the prep surfaces adjacent to the grill station. Store all personal beverages in designated areas away from food prep. 0 points. General Comment: Remove ice buildup from the freezer floor. Remove domestic rice cooker that was said to be used for employees out of the facility. Only approved equipment shall be located in the prep facility

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw salmon and sushi was being stored over ready to eat foods such as sauces and ginger in 1 door reach in unit sushi service area. Also observed a bowl of raw eggs being stored in direct contact with ready to eat foods in flip top cold hold unit. CDI-foods were rearranged as needed for adequate storage. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over sauces and other ready to eat foods in the walk in cooler. CDI- Foods were rearranged as needed. - 3 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Squid salad was prepped and frozen without a freeze date. Ensure that all foods that are being frozen for later use are being date marked with prep or discard date. CDI- foods were dated during the inspection. Repeat 1.5

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp tempra being cooled at room temperature. Ensure that cooling is occuring in refrigeration. CDI- shrimp tempra was moved to walk in cooler to cool .

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. Rice spoon was being stored in room temperature water.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving located in the reach in 1 door refrigerator unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior of the fryer and grill station, the floor beneath the fryer and the prep surfaces.

5-205.15 (B) System maintained in good repair - C Adjust plumbing so that hand sink in the bar area is supplying hot water without a continuous leak. PIC elected to turn hot water valve off until servicing is done. ***General Comment*** Ensure that raw chicken is not being prepped in areas that does not have a hand sink near or adjacent.(cold hold flip top'cutting surface area) Ensure that onions are not being washed in 3 comp sink that is also housing soiled dishes.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above establishment clean bowls and dishes. Food moved.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier, after handwash. CDI, food employee corrected by instruction, food employee washed hands properly.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink at the bar. CDI, soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cups stored in hand washing sink near dish machine. CDI, cups removed. 6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign at hand washing sink in bar and sushi bar.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shrimp. CDI, items moved. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish, shrimp and chicken stored over produce. CDI, items re-organized. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container stored with bottom directly inside a batch of chicken. CDI, container removed. Ensure food is only in contact with clean surfaces.

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 items such as cabbage, not date marked. Cabbage was prepared on 5/10. Observed items such as tempura shrimp cooked on 5/10 marked with 5/11. CDI, date mark corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce and cut tomatoes cooling in flip top. CDI, items moved to walk in cooler to rapidly cool. Ensure food is cooled in equipment designed for cooling.

3-501.13 Use approved thawing methods. Observed raw beef thawing in standing water on a counter.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles 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 several food items stored on the floor in the walk in cooler and freezer. Items moved.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts can no longer be effectively cleaned and sanitized.

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 establishment in need of cleaning. Observed build up of debris and heavy oily residue under and between equipment.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee lunch ( bowl of noodle soup) on sushi cutting board. CDI employee moved to designated employee eating area.

2-301.15 Where to Wash - PF Observed employee washing hands in 3 compartment sink. CDI stopped employee and instructed to use designated handwash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef and shrimp at greater than 45 degrees from overnight in prep unit 3 . CDI discarded.

3-501.13 Use approved thawing methods. Observed salmon and fish cakes thawing on counter. CDI moved to refrigeration to thaw.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainers with food debris stored in handwashes in sushi area. CdI removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzle at bar in need of cleaning. CDI soda nozzle broken down and cleaned.

3-302.15 Wash fruits and vegetables prior to use. observed mushrooms not being washed before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on wall and under shelf in rear prep area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed scallops stored over ready to eat vegetables and raw shrimp stored over ready to eat sauces. CDI reordered products.

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 spicy salmon mix , tofu, fried whtiefish, tempura shrimp , softshell crab. without date labels. CdI labeled product.

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 cleaning around equipment under hood.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on guard of ice machine.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice in sushi pot held since Sunday should have been discarded at end of 4 hour timeframe on that day. CDI discarded.

3-501.13 Use approved thawing methods. Observed numerous filets of fish thawing on countertop, observed crab sticks thawing in sink of water not running to flush food debris, observed pork thawing under running water measuring 75 degrees. CDI instructed PIC on proper thawing methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach on prep unit 1 and one dead cockroach in drainboard of 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets on lowboys and prep units in need of replacement.

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

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

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 numerous employees come in to work and donn gloves to begin work without washing hands to start shift. CDI by instruction and employees washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over vegetables in prep unit 2 and raw beef over vegeatbles in walk in. CDI rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with visible food debris. CDI took to rewash.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice labeled 5:00-8:45 still on site facility is open till 9:30 . CDI discarded rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-502.11(A) Maintain utensils in good repair. Numerous gaskets throughout facility in need of replacement. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed numerous tables , prep surfaces and faces of equipment in need of cleaning due to buildup of food debris. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification has expired.

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 sushi chef roll cut and dispense sushi roll without using gloves. CDI corrected by instruction.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items without reminders on menu linking undercooked items to consumer advisory. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets on prep units in need of replacement . 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 wooden sushi bowl still in use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored without lids.

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 an employee rinsing hands off in the handsink without using soap. CDI by instruction. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw steak with gloves on and then removing gloves and switching to other tasks without washing his hands afterwards. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored over ready to eat foods in reach in coolers along the sushi prep. line. CDI- storage rearranged. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several packages of dry goods that were opened and stored uncovered. CDI- items were covered/wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the lid of the sushi rice storage container. CDI- item was cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce at ~65F cooling in the walk in cooler in large bowls while covered in plastic wrap. CDI- lettuce was split into multiple pans, plastic wrap was removed, and ice was added to the lettuce for more rapid cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket at the sushi prep. area with 0ppm chlorine concentration.

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 bowls without handles being stored in sauce buckets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit on site for measuring quat sanitizer. The facility has a quat chemical dispensing line at the 3 compartment sink. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a metal storage shelf along the cooking line, on the top of the broiler oven, and on the inside of an oven.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items scattered throughout the walk in cooler and on the dry storage shelving. Instructed PIC to create one location for employee items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on cutting boards. Beverages were relocated.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility advertising escolar as white tuna on their takeout menus. VR within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding on the stove top below 135F (see chart). CDI- rice was reheated to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler cold holding above 45F (see chart). CDI- ice was added to the tofu for cooling, squid salad was relocated to the walk in cooler for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi menu inserts without consumer advisories on them. VR within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of pickled ginger stored on the floor in the sushi prep. area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large wooden sushi rice mixing bowl with pitted wood. Vr within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the hood system above the stove, along the sides of the ovens, and in-between 2 gaskets on a reach in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored over radish 'strings' in a sushi reach in cooler. CDI- storage rearranged. Improvements made since last inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw salmon while making a sushi roll and then handle sweet potato for a vegetarian roll without changing his gloves in between. Observed an employee handling raw beef with his gloves on and then handling to-go containers without changing his gloves. CDI by instruction.

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 removed from cooking/hot holding at 12:05PM. The sushi rice time stamp indicated the time began at 12:43PM. CDI- time stamp changed to show when the rice was removed from hot holding.

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 the ice scoop stored in the ice machine with the handle touching ice.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large wooden sushi rice mixing bowl with pitted wood. Vr within 10 days. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back of the grill top and on top of the broiler oven.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a dusty ventilation covering on the ceiling above the soda machine in the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of chicken stored over vegetables in the walk in cooler and one plate of raw shrimp stored over shredded cabbage in a flip top reach in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 4 soda nozzles with debris accumulation on them.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding on the grill top below 135F (see chart). CDI- rice was reheated to above 165F (see chart).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked broccoli in a flip top cooler at ~60F. PIC stated the broccoli was prepared around 1PM. The broccoli was overflowing out of the top of the container it was in. CDI- broccoli was split into multiple pans and placed into the walk in cooler uncovered for more effective cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers and storage bins stacked while wet.

4-501.11 Maintain equipment in good repair. Observed 6 torn gaskets on reach in coolers at the sushi preparation area and the shelving in the walk in cooler beginning to rust. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one miniature white cutting board used for cutting lemons that is heavily scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation at the back of the grill, debris accumulation on top of the broiler oven, a wire rack next to the steam table with debris accumulation on it, and debris accumulation on the inside of the stove top oven,

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor and wall behind the cook line with debris accumulation and a dusty ventilation cover over the soda machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one metal whisk stored in the hand sink nearest the dish machine. CDI- whisk removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produce stored over washed produce in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pot of clear soup stored on the stove with the burners turned off. The soup temperature was at 110F. CDI- instructed PIC to reheat soup and hold on burners with flame always on.

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 2 containers of sushi rice held using TPHC with 9/15 date stickers on them. CDI- rice was discarded, containers were cleaned and sanitized. Observed facility does not have TPHC procedural template. CDI- provided today.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed 2 spray canisters of 'home use only' insecticides in the kitchen. CDI- instructed PIC to remove the canisters from the facility. 7-201.11 Store toxic materials to avoid contamination. -P Observed a grill lighter stored in the same bin as ginger root. CDI- lighter was relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 9 buckets of sauce and pickled ginger stored on the floor in the kitchen and in the sushi preparation area. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed 2 water pitchers at a wait station unprotected and easily accessible to the public.

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 4 sauce buckets with single use bowls without handles being used for scooping and stored in the food containers.

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

4-501.11 Maintain equipment in good repair. Observed 7 torn gaskets throughout the kitchen and sushi preparation area and rusted shelving in the walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 small white cutting boards used for cutting fruit for the bar heavily scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on an out-of-use stove top, a shelving unit where a rice cooker is stored with grease accumulation, and grease and food debris on top of the broiler.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outside dumpster with both lids torn off. The dumpster is shared by several other businesses.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed multiple employee foods stored on or above food or food contact surfaces. CDI- labeled and removed

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 handling soiled then clean utensils interchangeably without washing hands. CDI- stopped; hands washed; instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over raw shrimp and raw tuna over washed and cut cucumber. CDI- reorganized properly

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine tested for sanitizer 3 times; 0 ppm chlorine each test. VR for repair; tech called

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked Clear soup stored on unlit burner at 106 F. CDI- reheated to

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp cold held under prep unit at 69 F and cut leafy greens in top of another prep unit at 50 F. CDI- removed to walk in cooler to flash cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility made good improvement on date marking but found multiple large cut blocks of fresh sashimi tuna and squid salad not date marked. CDI- date marked

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prepped shrimp and cut lettuce cooling in prep units covered. CDI- removed to walk in cooler to cool

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed pithcers of water unprotected from patrons at bar. CDI- removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of multiple pieces of equipment to have excessive accumulation of grease and residue.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without washing hands. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tuna thawing in hand sink. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink slime line on bottom of baffle in ice machine. VR

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared tuna in cold holding. PIC stated they will reheat upon customer request. THIS CONSTITUTES NON-CONTINUOUS COOKING. YOU MAY NOT REHEAT UNLESS SEARING TO SERVICE IS UNDER 4 HOURS OR YOU GET APPROVED NON0CONTINUOUS COOKING APPLICATION FROM MCHD

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked eel in toaster at 128 F, tempura shrimp on plate at 126 F and cut leafy greens on prep table at 62 F. CDI- placed on TPHC or cooled

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 seared tuna from yesterday, cooked eel, tempura shrimp, white fish, and imitation crab not date marked. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility protects sushi rice using TPHC because they do not have a variance. Observed no time labeling on sushi rice. CDI- discarded

7-201.11 Store toxic materials to avoid contamination. -P Observed slicer stored in bucket with spray bottles of cleaning solution. CDI-removed

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed seared tuna cooling covered in bottom of prep unit. CDi- removed to flash cool in walk in cooler, Observed more TCS foods cooling covered in walk in cooler. CDI- uncovered

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dried powders or grains not labeled. CDI- labeled 3-601.12 Foods must be Honestly Presented. Observed facility still selling escolar as White Tuna on menu. Observed escolar present with invoice but not on menu. VR FACILITY MUST STOP SELLING ESCOLAR AS WHITE TUNA UNTIL MENUS ARE CHANGED. FACILITY MUST CHANGE MENUS TO INCLUDE ESCOLAR IF THEY INTEND TO CONTINUE TO SELL. 10 DAY FOLLOW UP

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seweed stored on hand sink. CDi- removed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple handless scoops stored in food. CDI- instruction provided

4-501.11 Maintain equipment in good repair. Observed rice cooker handles are duck tape. Replace with proper handles

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. Observed dish washer handling soiled and clean utensils without washing hands. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed food employee packing lettuce into clamshell with bare hands. CDI- discarded; gloves donned

6-301.11 Provide soap at each handsink. Observed no soap at one hand sink. CDI-restocked 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed food employee wash soiled utensil in hand sink and another add hand sink water to food then wash gloves in hand sink. CDI- corrections made; instruction provided

3-302.11(A) Separate the different types of raw animal foods. Observed raw chicken stored over raw pork. CDI- reorganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed pre-cooked eel in toaster oven at 87 F. CDI-returned to rapidly cool

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked tuna, shrimp, seared tuna and seared steak not date marked. VR

3-302.12 Label working containers of food with common name of the food unless food is unmistakably recognized. Observed mutiple containers with unknown graniular foods. CDI- relabeled 3-601.12 Food must be honestly presented. Observed parasite letter for escolar not wahite tuna and escolar listed as white tuna on menu. FACILITY MUST CHANGE MENU OR CEASE SELLING

2-401.11 Employee beverages shall be stored below food/food contact surfaces. Observed open cup of coffee over clean utensils and open cup of water over prep unit. CDI- removed; instruction provided

2-301.14 Wash hands in between handling soiled and clean utensils and before donnning gloves - P Observed sushi chefs immediately donn gloves upon my entry without washin hands. Observed dishwasher handling soiled then clean utensils without washing hands. CDI- instruction provided

3-301.11 Preventing Contamination from Hands; No bare hand contact of sashimi fish. - P,PF Observed sushi chefs prepping sushi station without gloves. CDI- instruction provided

6-301.12 Maintain Hand Drying Provision at all hand sinks. - PF Observed hand towel dispenser on last towel and not dispensing in ladies room.CDI- restocked6-301.11 Maintain Handwashing Cleanser at all hand sinks - PF Observed empty hand cleanser bottle at sushi hand sink. CDI- restocked

4-501.114 Ensure Manual and Mechanical Warewashing Equipment, Chemical Sanitization at proper Concentration- P Observed dish machine not sanitizing; 0 ppm. CDI- primed and now working

3-501.16 Maintain cold held TCS foods at 45 F or colder. - P Observed raw eggs stored at 73-80 F. Left out at grill overnight ? CDI- all discarded

3-501.17Ensure open, Ready-To-Eat Potentially Hazardous Foods are Date Marked - PF Observed multiple cooked shrimp and crab containers not date marked and some sashimi. CDI- date marked

3-304.12 Store In-Use Utensils, Between-Use so as not to contaminate - C Observed multiple knives stored on absorbtive surfaces and rice paddles in 70 F water and scoop in food and handleless bowl in food. CDI- removed

3-402.11 Facility shall maintain current parasite destruction letters for sashimi stock, maintain shellstock tags for 90 days. Deny any shellstock without proper shellfish tag certification. Observed no 2014 parasite destruction letters for sashimi fish. CDI- to be faxed over

3-302.11 Raw proteins shall be stored so as to reduce potential cross contamination. Observed raw opened chicken stored above raw opened fish and beef in walk in freezer. CDI-PIC had reorganized

4-501.114 Mechanical warewashing machine shall provide proper concentration of sanitizer at all times. Observed dish machine sanitizing at 0 ppm chlorine. Observed sanitizer source to be empty. CDI- replenished

3-401.11 Raw animal proteins shall be heated to proper kill temperature the first time heated unless facility can provide a MCHD approved Non Continuous Cooking procedure. Observed beef seared and cold held to be reheated at later date, some after 4 hours, with no apporved procedure. CDI- reheated

3-501.17 3-501.17 Opened , ready to eat , TCS foods shall be date marked not to exceed 8 days at 41 F or colder at all times or 4 days if 42-45 F at all times where product is not available to consumer on 8th or 5th day. Observed multiple opened , ready to eat TCS sashimi fish not date marked. CDI- date marking begun; instruction provided

3-603.11 A consumer advisory with reminder, footnote and disclosure shall be provided for all proteins offered raw or undercooked. Observed no disclosure of undercooking steaks on menu. CDI- handwriting steak disclosures

3-502.11 Facility makes sushi rice without a variance or HACCP plan. Allowed to do so without variance as long as facility protects sushi rice using TPHC properly.

3-502.11 Facility makes sushi rice without a variance or HACCP plan. Allowed to do so without variance as long as facility protects sushi rice using TPHC properly.

6-301.14 Handwashing Signage. Have sign at each handsink that employees must wash their hands. Observed no signage at sushi sink. CDI - made sign.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed raw shell eggs above lettuce in walk in cooler. CDI - moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed shell eggs sitting on cook line shelf and measuring 68F. CDI - discarded. Observed cooked shrimp cooled to 67F on pan in kitchen. CDI - discarded.

7-201.11 Separation-Storage. Observed three spray bottles of 409 cleaner stored above open food. CDI - moved.7-102.11 Common Name-Working Containers. Label containers of sanitizer - observed tub and spray bottle unlabeled. CDI - labeled.

3-502.11 Variance Requirement. Variance required for sushi rice. No such variance obtained. Changed to Time as a Public Health Control. Will check next Friday October 4th to ensure compliaqnce.

8-103.11 Documentation of Proposed Variance and Justification. No variance approval letter on site. CDI - see #27.

3-302.12 Food Storage Containers Identified with Common Name of Food. Label small containers of food with name of food - salt, pepper.

3-304.14 Wiping Cloths, Use Limitation. Store damp wiping cloths between uses in labeled container of sanitizer at proper strength. Observed two damp wiping cloths stored on kitchen countertops.

3-304.12 In-Use Utensils, Between-Use Storage. Observed whisk stored in room temperature water at breading station. Keep in clean dry area or in water at 135F or above.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed a couple split gaskets.

6-202.11 Light Bulbs, Protective Shielding. Shield light bulbs in food prep areas. Observed unshielded light bulbs above beverage station just outside sushi area. Repeat violation.6-501.110 Using Dressing Rooms and Lockers. Use lockers for personal storage. Observed pack of cigarettes on shelf above prep cooler on cook line. Moved.