KABUTO JAPANESE STEAKHOUSE

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 wash hands and then turn off faucet without using a barrier. CDI - Employee was instructed to rewash hands. Proper handwashing procedure was reviewed with PIC. -0 points- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above large bucket of chicken flavor soup base in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

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 large covered bus tub of white rice (date marked 6/23) in walk in cooler with an internal temperature of 50F. PIC stated that white rice was placed in walk in cooler day prior to cool and has not been removed. Observed two stacked and covered large bus tubs of lo mein noodles cooling in walk in cooler. Initial temperature was 83F. A second temperature of 80F was recorded after 45 minutes of cooling. CDI - Container of white rice was discarded. Lo mein noodles were uncovered and unstacked to allow cold air to circulate in and around food. -REPEAT- -3 points- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open package of commercially cooked pork dumplings and tray of raw beef in flip top cooler holding at 50F and 51F. External thermometer of flip top cooler read 54F while an internal ambient temperature was measured at 50F. CDI - TCS foods were discarded and flip top cooler was taken out of service. PIC has been advised to conduct frequent temperature checks of TCS foods and equipment. -0 points- 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 a large bus tub of white rice that failed to meet cooling parameters from day prior and was discarded. Observed stacked and covered bus tubs of lo mein noodles that failed to meet cooling parameters during inspection. CDI - Rice was discarded and lo mein was unstacked and uncovered to facilitate rapid cooling. Cooling methods were discussed with PIC. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed bus tubs used to store TCS foods in walk in cooler with broken chips and cracks. Discard equipment that is chipped, cracked, or broken and replace. Observed flip top cooler unable to maintain TCS foods at 41F or less. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility including in food prep areas, walk in cooler, and in dry storage areas. Resurface or replace shelving so that it is smooth and easily cleanable. - REPEAT- -1 point

5-205.15 Maintain a plumbing system in good repair. Observed pipe under mechanical dish machine leaking. Establishment is using bucket to catch leaking water. Repair plumbing. -0 points-

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 splash, debris, and residues on flooring and walls under and near cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment in various states of repair that look no longer used. Observed piles of equipment stored in dry storage areas and near can wash. Observed tools stored on shelving near walk in cooler. Observed several large soiled cooling units stored in kitchen and in hallway. Remove equipment that is no longer necessary to operation or maintenance of establishment. -REPEAT- -1 point-

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 large covered bus tub of cooked rice with a date mark of 4/4 in walk in cooler. PIC stated that rice was prepared day prior and placed in walk in cooler to cool. Rice did not meat proper cooling parameters of 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Rice was discarded. PIC has been advised to review cooling methods and procedures for TCS foods. -1.5 points- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 covered bus tub of cooked rice in walk in cooler that had been prepared day prior and failed to meet cooling parameters. CDI - Rice was discarded. PIC has been advised to split volume of rice between multiple uncovered containers to aid in the cooling process. PIC has been advised to use thermometer to ensure cooked rice is meeting proper cooling of 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed bus tubs used to store cut eggplant with broken chips and cracks. Discard equipment that is chipped, cracked, or broken and replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout including in food prep areas, walk in cooler, and in dry storage areas. Resurface or replace shelving so that it is smooth and easily cleanable. -REPEAT- -1 point-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment in various states of repair that look no longer used. Observed tools stored on shelving near walk in cooler. Remove equipment that is no longer necessary to operation or maintenance of establishment. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed food splash, debris, and residues on flooring and walls under and near cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacked chairs, vacuum, and random boxes fully blocking hand washing sink near dining room. CDI - PIC removed all the items away from hand washing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink near ice machine without any form of soap to wash hands. CDI - PIC refilled wall soap dispenser.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bus tub of cooked rice datemarked 10/21 exceeding 7days period in WIC. CDI - PIC voluntarily discarded both containers. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bus tub of cooking noodles without any form of datemarking in WIC. CDI - PIC voluntarily discarded noodles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed secondary spray bottle with bleach and dish detergent mixed together used for sanitizing food contact and on food contact surfaces stored in dish room. CDI - EHS instructed employee to discard toxic mixture. Employee was able to demonstrate how to properly mix water and bleach only to 200PPM. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any form of identification near prep area. CDI - PIC labeled spray bottle bleach sanitizer.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary squeeze without any form of identification in WIC, lowboycooler and prep table. CDI - PIC/staff was able to label squeeze bottles.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed ceiling tube lighting shield with dead insects throughout kitchen. Increase frequency of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several open/closed boxes in WIF scattered throughout the floor not allowing EHS from entering WIF. EHS educated PIC/staff on keeping WIF organized and boxes off the floor. PIC will have WIF organized tonight. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed four containers of mayonnaise stored on floor in WIC. CDI - PIC moved food to shelves.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a few bus tubs stored clean with pieces missing and broken. CDI - PIC voluntarily discarded 3 broken bus tubs and 1 bus tub located in WIC with cooked rice that had broken corner allowing rice to spill out. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust prep tables throughout kitchen and wired storage racks inside WIC with heavy rust build up. Repair or replace storage racks and 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 several plastic containers and pitchers stored clean with stickers still attached. CDI - PIC items back to dish room to be rewashed. 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 residues and debris inside non-food contact surfaces of RIC, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess equipment and random tools stored throughout kitchen area. Remove equipment that is no longer necessary to operation or maintenance of establishment. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint tile missing and damaged throughout dish room 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 ceiling tiles throughout kitchen with food splash and debris build up. Increase frequency of cleaning. Observed heavy grease and food build up on walls and floors around hard to reach areas of cooking equipment. Increase frequency of thorough 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 FRP wall coved near can wash and water heater area. Observed FRP walls coved in dish washing room.

6-303.11 Provide required lighting intensity. Observed 4 lights bulbs blown under hood system. Replace broken bulbs

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues in ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points

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 thawed fish in walk in cooler still in ROP. -0 points-

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 unlabeled squeeze bottles of sauces and shaker containers of spices at cook line. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed shelving and prep tables in kitchen with build up of rust. Observed shelving in walk in cooler with build up of rust. -0 points-

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 residues and debris on non-food contact surfaces of rice cookers stored in kitchen, on non-food contact surfaces of reach in cooler interiors, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

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 ready to eat sauces (ketchup and sweet/sour sauce) in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues in ice machine. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -0 points-

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 residues and debris on non-food contact surfaces of rice cookers stored in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess equipment stored in kitchen area. Remove equipment that is no longer necessary to operation or maintenance of establishment. -REPEAT- -0.5 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on dish drain board in dish pit area. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice held on prep table without temperature control. Rice had a temperature of 48F. Rice was being stored on prep table to move out to customer grilling tables in dining area. CDI - Rice was placed on TPHC. PIC has been advised to hold rice at 41F or below until time of service or to place TCS foods on time control. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of sauces stored on prep table. -0 points-

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 cracked and chipped bus tubs used to store noodles and rice in walk in cooler. Protect food from possible sources of physical contamination. CDI - Containers were replaced. -0.5 points-

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 splash, residues, and debris in bottom of flip top coolers, reach in coolers, and on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess equipment stored in kitchen area. Remove equipment that is no longer necessary to operation or maintenance of establishment. -0 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 Observed trays of raw beef covered in plastic wrap cooling in walk in cooler. CDI - Plastic wrap was removed to allow cold air to circulate around product. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 ranch dressing in walk in cooler and gyoza dumplings in reach in cooler with date marks of 12/6. Ready to eat food prepared and held in the establishment shall be discarded if held for longer than 7 days. CDI - Items were discarded. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances in chemical storage area. PIC identified contents to be chlorine bleach and degreaser. CDI - Spray bottles were labeled with name of contents. -REPEAT- -2 points-

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 employees eating in dish washing area next to shelving with clean utensils and equipment. Designate an area for employee eating away from customer food, equipment, and utensils. CDI - PIC was advised to instruct employees to only eat in designated areas. -0.5 points-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touching nose and face and then start to handle clean dishes and utensils. CDI - Employee was stopped and asked to wash hands. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee eating food and then start to handle clean dishes. CDI - Employee was stopped and asked to wash hands. -2 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping ice from personal drink into handwashing sink. Observed employee using handwashing sink to fill bucket of water. CDI - Employee was corrected through instruction. -REPEAT- -2 points-

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 ranch dressing in walk in cooler date marked 8/16. Observed gyoza dumplings in reach in cooler with a date mark of 8/12. Observed garlic butter stored in reach in cooler with a date mark of 8/11. Ready to eat food prepared and held in the establishment shall be discarded if held for longer than 7 days. - Items were discarded. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances in drink area and in dish washing area. PIC identified contents to be bleach sanitizer and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 covered bus tub of cooked rice and covered sheet pan of raw beef cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food product. -0 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in freezer. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed grill in kitchen missing a wheel and being supported by bricks. Employees are unable to move grill to facilitate cleaning underneath and around cooking equipment. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling plastic pitcher with water at handwashing sink in dish pit area. CDI - Employee was asked to refrain from using handwashing sinks for any other use besides handwashing. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. Container of chlorine sanitizer was empty. CDI - PIC replaced chlorine sanitizer, primed machine, and a chlorine sanitizer concentration of 50ppm was achieved. 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash kitchen knife with soap and warm water then store kitchen knife as clean. CDI - Employee was asked to wash, rinse, and sanitize kitchen knife in dish machine. -REPEAT- -1.5 points- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic bus tub of cooked rice in walk in cooler holding at 48F. PIC stated that rice has been in walk in cooler since 3/19. PIC was educated on proper cooling procedures and asked to perform frequent temperature checks. CDI - Rice was discarded. -REPEAT- -3 points- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment. A verification is scheduled for 3/30/2023 to determine if establishment is in compliance. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of food stored on walk in freezer floor. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on cutting boards in kitchen area. -0 points-

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 plastic food storage containers and bus tubs with cracks and missing/broken pieces used to store food in walk in cooler. CDI - PIC discarded containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored as clean with deep gouging and heavy staining. Recommend replacing. -0.5 points-

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 abundance of food debris and residues on non-food contact surfaces of equipment and shelving in kitchen and walk in cooler areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. -0 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: Cold holding, cleaning & sanitizing, cooling. CDI - Provided education on these items. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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 open employee drink on clean sheet pans. CDI - Drink was relocated.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed the dishmachine not sanitizing, tested at 0 ppm. CDI - sanitizer jug was empty. PIC replaced and primed. Now testing at 50 ppm. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and noodles either cooled from the day before or more above 41F in the walk in cooler. Discussion with the PIC which stated that these foods were prepped the day before. CDI - PIC voluntarily discarded the noodles and rice. -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 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 plastic containers of cooked noodles and cooked rice placed in the walk in cooler covered and still in the process of cooling. CDI - Food handler removed the covers and allowed to rapidly cool. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some dead insects near the back door and inside the sanitizer jug at the dishmachine. Remove dead insects. Contact your pest control and clean floors, walls, and ceilings to prevent attracting pests.

4-501.11 Maintain equipment in good repair. Observed prep top cooler with an ambient air of 60F. Unit is not being used. Explained to the PIC to not use until unit can maintain 41F or below.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving units in the walk in cooler all accumulating heavy food residue and debris. Clean and maintain. -REPEAT- Cleaning in the facility has improved, half demerits taken.

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 floor under the dishmachine in need of cleaning. Improvement in cleaning of throughout the kitchen. Half demerits taken. -REPEAT-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on HVAC intake vents. Clean and maintain.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed priority items during my inspection: not following TPHC, cold holding, labeling chemicals, handwashing procedures. CDI - PIC corrected the priority items during the inspection. Compliance visit will be conducted in 10 days to ensure compliance. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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 food handler wash their hands and then recontaminate their hands by turning off the faucet with their cleaned hands. CDI - education to the PIC and food handler on how to wash hands. Food handler rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and noodles either cooled from the day before or more above 41F in the walk in cooler. Discussion with the PIC which stated that these foods were prepped the day before. CDI - PIC voluntarily discarded the noodles and rice. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked noodles and rice with dates I was unable to read. . CDI - Food handler removed all the old date stickers and placed the correct dates. For more information on date marking please visit: http://meck.co/FoodSafety

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC for the rice and noodles did not have a time sticker. Observed PIC unable to find written procedures for the rice and noodles TPHC form. PIC stated that the rice and noodles were taken out of the walk in cooler at 400. CDI - Allowed the PIC to place time sticker on products. Provided another TPHC form to the PIC. -REPEAT-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle not properly labeled. CDI - PIC labeled the spray bottle degreaser.

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 towels visible dirty. Discussion with the PIC, towels are laundered in the facility and bleach is used. Recommended that they obtain new towels as the current towels used are no longer clean.

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 rolling carts, exterior of equipment and cooler door handles, shelving units all accumulating heavy food residue and debris. Clean and maintain. -REPEAT-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy amount of trash and debris around the dumpster, which is shared by the hotel behind the restaurant. Ensure trash and debris and removed to prevent attracting pests.

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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT- 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 coving wall tile near the employee restroom damaged. Repair. -REPEAT-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed priority items during my inspection: not following TPHC and cold holding. CDI - PIC corrected the priority items during the inspection. Compliance visit will be conducted in 10 days to ensure compliance. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided PIC with the clean up guidance in English and Spanish during my inspection. Please print out the Vomit and Diarrheal procedures and review with your employees. For more information please visit: http://meck.co/FoodSafety

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed main kitchen handsink blocked with unused equipment. CDI - PIC relocated the equipment and explained the importance of having the handsink accessible during operational hours and during food preparation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the main kitchen handsink. CDI - PIC provided paper towels during the inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the warewashing room handsink. CDI - PIC provided hand soap at the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, scallops, steaks, cooked broccoli all above 41F in the prep top cooler. Further discussion with the PIC revealed that the prep top cooler is turned off in the evenings when they leave and then turned back on at 430PM (when the establishment opens). TCS foods in this unit are kept in the walk in cooler overnight and not in the unit. Explained to the PIC that this unit shall be kept on at all times and it could take hours for this unit to reach the needed 41F or below. Discontinue this practice. Ambient air of the unit was at 45F. Observed rice in walk in cooler prepped yesterday temped above 41F. Observed salad prepped today temped at 53F in reach in cooler. CDI - Allowed the PICX to place TCS foods in the walk in cooler/freezer top cool back down to 41F or below and then utilize the 2-door upright reach in cooler for these TCS products and follow proper storage order to prevent cross contamination. Compliance visit will be conduct in 10 days to ensure compliance. Rice in walk in cooler was voluntarily discarded. Discussion on proper cooling methods. Since salad was prepped today, allowed PIC to place into the walk in cooler to cool back to 41F. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC for the rice and noodles did not have a time sticker. PIC stated that the rice and noodles were taken out of the walk in cooler at 430PM. CDI - Allowed the PIC to place time sticker on products.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food stored on the walk in freezer floor. Elevate off the ground to prevent cross contamination. Compliance visit in 10 days to ensure compliance is met.

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 rolling carts, exterior of equipment and cooler door handles, shelving units all accumulating heavy food residue and debris. Clean and maintain. -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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT- 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 coving wall tile near the employee restroom damaged. Repair. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of salmonella non-typhoidal. CDI - Provided PIC with theNew NC Food Code Changes and guidance via email. Please print out the information and review and educate your employees. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided PIC the New NC Food Code changes and guidance via email. Please print out the Vomit and Diarrheal procedures and review with your employees. For more information please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the warewashing area handsink. CDI - PIC provided hand soap.

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 cooked noodles being placed into the walk in cooler with multiple dates. CDI - Food handler removed all the old date stickers. For more information on date marking please visit: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on the food prep sink drain boards. CDI - Food handler relocated the chemicals to prevent cross contamination. -REPEAT-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed plastic containers of cooked noodles and cooked rice placed in the walk in cooler covered and still in the process of cooling. CDI - Food handler removed the covers and allowed to rapidly cool. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed uncovered wontons and spring rolls in the walk in freezer. CDI - PIC covered.

4-501.11 Maintain equipment in good repair. Observed the walk in freezer is building up ice around the condensers. Call for repair. Observed rice cooked handler broken. Replace. -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 rolling carts, exterior of equipment and cooler door handles, shelving units all accumulating heavy food residue and debris. Clean and maintain. -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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT- 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 coving wall tile near the employee restroom damaged. Repair. Continued non-compliance may result in further permit action.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron on clean equipment/utensils.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on the drying rack with clean utensils and equipment. CDI - drink was relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink being blocked by a chair and box. CDI - PIC removed the chair and box so that the handsink is accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple metal pans with dry food debris. CDI - PIC took back to warewashing to be rewashed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine panel accumulating some black residue. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI - PIC properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans on drying rack wet stacked. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed leak in walk in freezer which creating heavy build up. Call for repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in cooler accumulating food residue. Clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy accumulation of trash around the dumpster. Area is shared with the hotel next door, they both have their own dumpster. Spoke with the hotel next door regarding the area and how they shall maintain the area to prevent attracting pests. 5-501.15 Outside Receptacles - C Observed the dumpster beginning to show rust and the metal has been eaten away therefore exposing the contents inside. Call for a new dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coving tile near the employee restroom broken and damaged. 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 floors equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT-

6-303.11 Intensity-Lighting - C Observed a couple burnt lights in the food prep area. Replace. -REPEAT- 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vent intakes accumulating heavy dust. Clean and maintain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened bottle of water stored with clean equipment and utensils on the drying rack. CDI - employee voluntarily discarded the drink.

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 improperly wash their hands, by recontaminating their hands, touching the faucet knobs after washing. CDI - Provided education and the employee rewashed their hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine panel accumulating pink and black residue. Clean and maintain. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of noodles (49F) and rice (53F) out at room temperature. PIC stated that these were taken from the walk in cooler at 430PM . Observed just prepped salad in the reach in cooler temped at 49F.Observed shrimp sauce at 49F on the prep table - product was in ice but not enough ice was surrounding the containers. CDI- PIC Added the rice and noodles to their existing TPHC procedure for their sushi rice. PIC labeled the rice and noodles for a discard time of 8:30PM. PIC added ice to the lettuce to bring back down to temperature. PIC added ice to the shrimp sauce to bring down to 41F. -REPEAT-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bus tub of rice with the date of 4/9. Observed bus tub of noodles not date marked. CDI- PIC stated that the rice and noodles was prepared yesterday. Allowed the PIC to date correctly. -REPEAT- Further non-compliance may result in further permit action.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF Observed the thermometer not accurate. Obtain a new thermometer. Will check on this during the verification visit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the freezer floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed spring rolls and dumplings uncovered in the walk in freezer. Properly cover to prevent contamination. CDI - PIC covered the product during the inspection.

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

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 some plastic bus tubes either cracked or damaged. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets to reach in coolers in need of cleaning. Observed interior of reach in coolers in need of cleaning. -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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT-

6-303.11 Intensity-Lighting - C Observed burnt light in the food prep area. Replace.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine close to the scoop was accumulating black residue. Clean to prevent contamination. -REPEAT- 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine with 0 ppm of chlorine. CDI- AutoChlor was at the the establishment when we started to test and we found that the sanitizer jug was almost empty. Autochlor changed the jug and is now properly sanitizing at 100 pm of chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of noodles (49F) and rice (53F) out at room temperature. PIC stated that these were taken from the walk in cooler at 4PM and after 2 hours if not used are placed back into the walk in cooler. Observed just prepped salad in the reach in cooler temped at 53F. Observed rice prepped two days ago temped between 41-43F. Observed noodles cooked today at 4PM in the walk in cooler temped at 63F(5:01P), then temped 61F(5:31P) this product is cooked and iced and then placed into a bus tub covered with a lid, explained to the PIC that he still has plenty of time to cool quickly. CDI- PIC placed the products back into the cooler to cool back down. I explained that they could use TPHC, however would have to discard the product after 4 hours. He chose to place back into the cooler. Salad was removed from the reach in cooler and placed into the walk in cooler. Rice was voluntarily discarded. Noodles were portioned smaller into smaller bus tubes to cool quickly.

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 bus tub of rice with the date of 12/24. CDI- PIC stated that the rice was prepared yesterday. Allowed the PIC to date correctly.

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 bus tub of noodles prepped today in the walk in cooler covered with a lid. CDI- PIC removed the lid. Explained to the PIC to the process of cooling product quickly to 41F.

3-501.13 Use approved thawing methods. Observed lobster tails improperly thawing in standing water. CDI- PIC removed the lobster tails and placed in the reach in cooler. product temped at 41F Discussed the proper methods of thawing.

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

4-101.19 Nonfood-Contact Surfaces - C Observed dishmachine racks in disrepair with some damaged and deteriorating. Replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets to reach in coolers in need of cleaning. Observed interior of reach in coolers in need of 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 equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT- 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests.

3-402.11 Parasite Destruction - P Observed salmon on the menu with consumer advisory, PIC unable to provide parasite destruction for the salmon. PIC stated salmon is cooked well done. Verification visit required in 10 days to check on parasite destruction letter from supplier.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating some mold build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods on the prep table able 41F: rice and noodles. Scallops in prep top cooler at 53F, Beef in reach cooler at 54F. made in house Unsalted garlic butter above 41F. CDI- was able to determine that these food items were placed out of temp at 4PM, allowed to chill back down to 41F or below. garlic butter placed back into cooler to chill down to 41F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles over 200ppm. CDI- PIC diluted sanitizer and is now at a concentration of 100ppm.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF Observed the thermometer not accurate. Will check on this during the verification visit.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed some dead insects on the floor in the dry storage room.

4-602.13 Nonfood Contact Surfaces - C Observed black lugs for food with sticky residue. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. Observed pipe under the dishmachine broken off and water is spilling over the floor when the dishmachine drains. Call for 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 floors especially under equipment and hibachi cooking areas in need of cleaning. - REPEAT-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed empty cup and apron stored with clean equipment and utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi stored over RTE oranges. CDI-PIC changed storage order and was informed with sushi you datemark like a cooked item and you store like a raw item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife stored clean that was soiled. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine lid with some sticky build-up.

4-501.11 Maintain equipment in good repair. Observed prep unit not functioning and sitting by door, PIC explained they were taking to be removed today. Observed bathroom door handle broken-in the back, and a hole in the wall that has been patched. Observed rusted shelving in walk-in cooler and in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dishwasher with food build-up. 4-602.13 Nonfood Contact Surfaces - C Observed bins of rice and sugar with sticky residue. REPEAT VIOLATION.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed heavy build-up in the dumpser receptable. REPEAT VIOLATION.

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, waslls ceiling in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without ansi accredited food protection manager certification. No points taken; PIC provided documetation of exam scheduled next Tuesday 6/2. Compliance will be evaluated next regulatory inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding in walk in cooler at 43-44F. Ambient temperature was recorded at 41F. CDI - PIC turned walk in cooler thermostat down; lids were removed from all covered items to cool rapidly. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon of milk without date mark. PIC stated milk was opened Monday. CDI - PIC was allowed to date mark milk for 6/24.

4-501.11 Maintain equipment in good repair. Observed shelves underneath prep tables rusted. Observed rusted shelving throughout walk in cooler. Repair/replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units in need of cleaning. Observed freezer floor with trash and food debris undershelving in need of cleaning. Increase cleaning frequency. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris in dumpster enclosure surrouding both dumpsters. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink in reach in stored above customer food. CDI - Employee drink relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above washed & cut zucchini. CDI - Relocated to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white shield inside ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix stored in reach in cooler at 42F. Left to cool in reach in. No points taken, points may be taken next inspection for items above 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large batches of white colored sauces stored in reach in. Sauces are similar in color and need identifying label. Both sauces are labeled in smaller bottles throughout facility.

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

4-101.19 Nonfood-Contact Surfaces - C Observed duct tape used to line shelving near cook line. Observed duct tape with crevices and breaks which are not easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty equipment throughout facility: hibachi cook stations, refrigerators, reach in units, shelving (kitchen, walk in cooler, cook line, etc.) 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 in need of cleaning throughout facility. Increase cleaning frequency of floors behind equipment, storage areas, etc. REPEAT.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed dumping into handsink. CDI - cleared out handsink and educated to not dump into handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed dead roaches throughout facility. Advised to continue pest control from Southern Pest Manasgement. Advised to come twice a month.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed walkin cooler seams dripping water onto food. Product is covered. CDI - relocated product away from the drip. Refer to Violation 45.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed ladles stored in splash zone of handsink. CDI - relocated ladles to prevent contamination.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed walkin cooler seams dripping water from the roof of the walkin. Advised to repair to prevent leaks (relocated product to prevent contamination).

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout facility: hibachi cook stations, refrigerators, reach in units, rusted shelving. Advised to clean.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed p-trap at handsink dripping water. Advised to repair.

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. REPEAT VIOLATION. Observed damage to physical facilities throughout building. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed food debris on floor throughout facility. Advised to keep clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old sushi prep unit not in use; equipment is filthy with food debris and taking up space. Remove equipment from pemises.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the kitchen not accessible. CDI - relocated the sushi holding case that was blocking the handsink.

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 REPEAT VIOLATION. Observed rice not meeting time/temperature criteria for cooling. CDI - discarded rice. Educated PIC Mr. Mak, that when cooling, rice shall be left uncovered and shall use shallow containers, not covered in deep bulk plastic container.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include d" isclosure and reminder. -Pf Observed Early Bird Menu with an improper reminder. Advised to provide the proper reminder of foodborne illness risk. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed dead roaches in the back by the can wash. Observed live roach activity in the kitchen underneath equipment. Observed live roach activity in the reach in unit. Advised to clean everything. Advised to continue pest control. Advised to repair walls and fix all holes and other entries into the facility.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed walkin cooler gasket torn. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed rusted shelving throughout. Observed build up on fan cover in walkin cooler. Advised to clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed employee toilet leaking. Observed p-trap to the handsink in the dishpit leaking. Advised to repair.

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. REPEAT VIOLATION. Observed damage to facility throughout. Advised to repair all walls and tiles throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed the floor in need of cleaning. Advised to keep facility clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F.-P Observed rice that did not meet time/temperature cooling criteria. Refer to temperature chart. CDI - discarded product. Educated PIC about proper cooling methods to meet cooling criteria. Advised to hold less rice in containers and to leave container uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead bugs on the floor. Advised to continue pest control.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at walkin cooler. 4-101.19 Nonfood 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 bottom shelf of storage racks corroded and rusted. Advised to get new equipment for storage.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris on equipment at the stove tops in the dining room, in gaskets, and inside equipment. Advised to clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing in between floor tiles in the kitchen at the sushi area. 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. REPEAT VIOLATION. Observed tile in disrepair throughout kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty throughout facility. Advised to clean.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up at the bar soda nozzle. Advised to clean soda nozzles once a day.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no disclosure on the menu for all raw sushi products on page 1 and all hibachi steak, steaks, and filet products. Educated PIC about proper consumer advisory criteria. Verification for new menu. VR

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the walkin cooler. Facility has been fixing equipment and 2 new prep units.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food build up on equipment throughout facility. Rusted shelving throughout including inside refrigerators.

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 and tile damage throughout the facility. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors dirty underneath and behind equipment throughout the facility. Advised to clean.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bottom storage rack in freezer broken, storing food less than 6" off of the floor. Advised to replace bottom storage rack to store food at least 6" off of the floor.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed reach in unit still broken. PIC, Mr. Mak, has verified delivery of new equipment to be today from between 9am - 9pm. Observed single stock pot stove in disrepair. PIC has verified a work order to replace the stock pot stove.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout facility. Observed rusty equipment throughout facility. Observed rusty storage racks in kitchen. Observed rusty racks in walkin cooler and refrigerator.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed toilet in employee bathroom still in disrepair. Employees are using customer bathroom (soap, papertowels, hot water, and employee handwashing sign are provided). EHS advised to repair toilet.

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 floor to wall joints in disrepair. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty throughout kitchen. Observed dirty walls underneath the dishpit washing area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light bulb shield in the walkin cooler. Advised to provide a shield for the light bulb.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the kichen blocked by mobile AC units. CDI - moved the units.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed rice that has been cooling since last night. Refer to temperature chart. CDI - discarded rice; rice did not meet time/temperature criteria for cooling. Educated PIC that when cooling, leave the product uncovered to rapidly cool product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed evidence of a pest infestation. Multiple dead roaches throughout facility. PIC states that Innovative Pest Control. PIC could not provide observations from pest control technicians. Advised to clean the whole facility.

4-501.11 Maintain equipment in good repair. Observed reach in unit in broken and not working. No product is in the reach in unit. Advised to fix equipment.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty equipment throughout, dusty piping, rusty shelving and racks in refrigerators, rusty shelving throughout kitchen, and build up on walkin cooler racks.

5-205.15(B) Maintain a plumbing system in good repair. Observed toilet in the employee bathroom leaking. Observed the sushi display condensation pipe draining into handsink. Advised to get the toilet fixe. Advised to properly drain the sushi display; removed pipe from handsink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty physical facilities throughout. Advised to clean the kitchen as a whole.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed light broken in the walkin cooler. Lighting is below 10 ft candles in walkin cooler. Advised to provide new light bulb. CDI - provided new light bulb to the fixture.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handsink by the walkin cooler. CDI - PIC provided papertowels to the dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer probe dirty. CDI - PIC cleaned and sanitized probe. Advised to get probe wipes for the future to clean after every use. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed dirty soda nozzle. Advised to clean once a day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in refrigerator out of tempeature. Refer to temperature chart. CDI - discarded product. Educated to keep food at 45F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed Angus Steak and Angus Filet Mignon on menu without disclosure asterisk leading consumer to the reminder of increase risk of foodborne illnesses. CDI - PIC wrote asterisk on menu items.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed dirty single service articles at the hibachi dining room area. CDI - discarded articles; advised to keep containers clean and closed to protect single service articles.

4-501.11 Maintain equipment in good repair. Observed torn walkin cooler gasket; walkin cooler is holding proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusty shelving throughout. Observed rusty racks in refrigerator. Observed dirty racks in walkin cooler. Observed dirty fan cover at the condenser unit.

5-205.15(B) Maintain a plumbing system in good repair. Observed condenser unit in walkin cooler leaking/dripping water. PIC has bucket catching water dripping. CDI - relocated protected food for precautions (food in closed containers). advised to fix plumbing

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 joints and tiles in disrepair throughout kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floors throughout the facility. Clean the freezer floor, dish pit area floor, hibachi dining area floor, behind equipment.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink and black build up in the ice machine. Advised to clean more often.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed one menu without a disclosure asterisk on the sashimi. CDI - PIC drew asterisk on the menu item.

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 physical facilities in disrepair throughout the facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed broken glass, debris, and food debris build up underneath and behind equipment. Advised to keep floors clean.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink inaccessible because of a cart stored in front of the handsink. CDI - moved the cart out of the way.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed moldy build up inside the ice machine. Advised to clean more often.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf REPEAT VIOLATION. Observed on main menu item: Yellow tail and Scallion (sushi roll) in need of disclosure asterisk leading to the reminder at the bottom of the page. VR

4-501.11 Maintain equipment in good repair. Observed the left hood not working. Advised to fix immidiately. Instructed to not cook under the left hood. Only use the right side of the kitchen when cooking.

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 physical facilities in disrepair throught kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb under hood without a shield. Advised to get a shield immidiately.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw onions stored in direct with soiled damp linens. CDI-discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on "Early Bird Menu" items like sirloin. Observed asterisk missing on main menu item "sashimi." Observed two sushi roll specials written on a white board without a consumer advisory. CDI-consumer advisory written on white board. Provide asterisks on other paper menu items by next inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on carts from the night prior.

4-501.11 Maintain equipment in good repair. Observed equipment in poor condition throughout including corroded shelving and prep tables.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout including build up on chemical bottles.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink with severe leak. PIC states that it will be repaired this weekend.

.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 damage to floor tiles throughout. 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. Cleaning needed on floors and walls throughout including underneath hibachi grills in dining room.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed black residue behind ice machine guard. Visibly soiled knives stored in sheath attached to rolling cart for table side cooking. Dirty dishes stored in storage area. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf CDI- dirty knives sent to dishmachine. PIC is working on getting rid of excessive amounts of storage. Working containers of oil, salt etc need to be cleaned more frequently.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed Menu called Kabuto specialty rolls and sushi boats *denotes cooked fish. Consumer advisory needs to denote raw or under-cooked meat, seafood, egg. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf ** Verification Required

3-601.12 Honestly Presented - C Observed Tilapia being sold as Red Snapper. Change menu to state the real name of the fish. Tilapia being sold as "White fish", change menu to add Tilapia. Working sauces and containers unlabeled.

6-202.13 Insect Control Devices, Design and Installation - C Observed a sticky trap with dead german roaches trapped sitting on prep table. Do not have bait/traps on or above food or prep areas. Have facility regularly treated for pest control and clean up any dead roaches or other pests. CDI-trap disposed of

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed boxes of soda syrup stored on floor of storage room right next to a bag of sidewalk deicer. Do not store food on floor. CDI-deicer moved to different storage area until room can be made to get soda off floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several pieces of equipment that no longer worked. Undershelving and shelving units rusted. Cracked ice scoop and other cracked food containers. **4-501.11 Maintain equipment in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed floors, walls and ceiling need cleaning or repair throughout facility. Food debris under ware-washing equipment and emitting rancid smell. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment in the back area (chairs, plates, humidifiers, etc). Keep facilities clean and organized.

6-301.14 Handwashing Signage - C Observed no handwashing sign at sushi area hand sink. CDI-gave hand wash sign. Handwashing signs shall be posted at all employee hand sinks.

3-201.11 Compliance with Food Law - P,PF Observed no invoices available to tie the supplier to the parasite destruction letter for Tilapia being sold as sashimi. Bottled sauces without English ingredient or labeling. VERIFICATION REQUIRED CDI-instructed owner to pull Tipapia from service until invoices are provided.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed dead baby roach in table salt refill pitcher. Food cannot be contaminated. CDI- salt disposed of.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw eggs stored over ready to eat food in reach-in. Store raw meats and shell eggs below ready to eat food. CDI-moved eggs to bottom shelf.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed a piece of non-continuous cooked beef in sushi cooler no approved application for that procedure. CDI-disposed of beef. Gave non-continuous cooking application which will need to be filled out and submitted for approval. VERIFICATION REQUIRED

3-501.14 Cooling - P Observed rice in walk-in at 51-53F made last night. CDI-rice disposed of. **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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed opened gallon of milk not date marked. No date marking on noodles, rice in walk-in. CDI-milk and rice disposed of.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed on paper to-go menu missing the asterisk next to the undercooked items and the disclosure. On the paper early bird menu cooked items were starred and missing the disclosure. VERIFICATION REQUIRED.

Conditions of Use - P,PF Observed several different types of pest sprays, pellets, sticky traps, and gel baits throughout kitchen. **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

3-501.15 Cooling Methods - PF Observed several containers/bustubs of cooled rice, noodles and soup that were a minimum of 4 inches deep, no clear cooling procedure in place. **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

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed no food thermometer in sushi cooler and reach-in in sushi area.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bucket of unlabeled salt and cornstarch. **3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed several areas that had dead roaches. Clean and organize storage areas to be able to identify harborages before pests get out of control.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen napkins in contact with noodles and cut lettuce. Do not use linens as food contact surfaces except for bread.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed several spoons, serving utensils, scoops with handles stored down in sauces, rice, salt. Protect food from contamination.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed to-go cup canisters without caps. Keep capped to protect cup interiors from contamination.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF PIC stated large bins are cleaned outside with the hose. Any food contact container shall be cleaned indoors at the 3-comp sink or the dishmachine.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed kitchen and equipment very greasy throughout. Shelving rusted and in need of cleaning.

5-202.13 Backflow Prevention, Air Gap - P Observed no backflow preventer at threaded faucet/hose reel. 5-205.15 System Maintained in Good Repair - P Observed leak in plumbing at prep sink. Hand wash sink in kitchen turned off at base. Repair hand sink immediately. VERIFICATION REQUIRED.

d5-402.13 Conveying Sewage. - P Observed slow drain at chefs sink in soda area and sewage back flowing into sink trough. Repair clogged/slow draining plumbing. VERIFICATION REQUIRED

6-202.11 Light Bulbs, Protective Shielding - C Observed lights not shielded in walk-in cooler, cover missing.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle a customers ticket, don gloves and handle food without washing hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash hands in the 3 compartment sink. CDI by redirecting to wash hands in the proper locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice left on a prep table without active preparation for the duration of the visit increasing from 56F at arrival to 63F. CDI by moving into the walk in cooler. Observed several varieties of sushi fish inside the sushi display cooler at 50F (for 1hr). CDI by moving into a lower prep cooler maintaining at 39F. VR- repair by 1/8/16.

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 one small bowl of cooked spare ribs wihout a date label. CDI by voluntary discard .

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 Facility has no written procedures for sushi rice TPHC, only a chart used to record times. VR- provide by 1/8/16.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bento box sashimi menu item, tamago and yellow tail missing an asterisk. Also observed escolar in the sushi cooler, which the PIC states is an "off menu" item, explained that this menu item if offered will need to be listed on the menu or menu board with a consumer advisory. VR- provide by 1/8/16.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 prep coolers missing air thermometers. VR- provide by 1/8/16.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee handling butter without a hair restraint. CDI by providing.

4-501.11 Maintain equipment in good repair. Observed rusty shelving under a prep table, torn gaskets, leaking condensors in the walk in cooler and freezer and sushi cooler not maintianing food 45F and below.

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. Repair the walk in cooler light shield. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment in the back area (chairs, plates, humidfiers, etc).

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC was unable to demonstrate full knowledge of the employee health policy or provide a written policy used to train staff. VR- handout provided PIC to have staff sign within 10 days.

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 sushi fish missing date labels. CDI- PIC stated all prepared within 48hrs allowing to date label while onsite. Future violations will result in disposal of items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabled chemical spray bottle and other faded labels. CDI by voluntarily labeling while onsite.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers and squeeze bottles at the grill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach under a kitchen prep sink. PIC stated the facility will call for an additional pest control treament. Advised to ensure that all food products maintain tightly closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of mayo stacked on the floor of the dry storage room.

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

4-501.11 Maintain equipment in good repair. Observed rusty shelving under prep tables and a rusty metal cage inside the walk in cooler used to store wine. Observed a torn gasket on the walk in cooler and standing water inside the prep cooler. Observed damaged doors on the prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on equipment: shelving, insides of unused stove, etc.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak under the 3 comp sink.

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 damaged paper towel dispenser (large hole and crack in paper towel compartment). Observed light bulb out inside the 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 dried splatters on the walls behind equipment. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment onsite that appears to be no longer used. Advised to discard or clean and properly store. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed gaps in areas of the wall where the FRP is open and not sealed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink @ service area. CDI - paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw shrimp in walk-in cooler. CDI - chicken relocated to bottom shelf. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed water from pipe in kitchen cooler leaking on cheesecake stored in Styrofoam bowls. CDI - cheese cakes discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed digital food thermometer not working properly. Battery may need to be replaced. CDI - return visit needed to ensure thermometer is working properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed no live pest activity during this inspection. Observed only a few dead roaches in kitchen area. Facility is continuing to use Terminex for monthly treatment.

5-205.15 Maintain a plumbing system in good repair.-P. Repair leaking pipe from fan area inside reach-in kitchen cooler. Observed water leaking on food items. Observed non-functioning faucet due to leak at handsink in service area, kitchen area handsink, dish area handsink, and 3-comp sink in kitchen. Return visit needed to ensure all faucets are functioning properly.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letter of guarantees provided for sushi fish. Verification required in 4 days to ensure paperwork is provided.

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 sauces in bulk stored in walk-in without date. PIC states that some sauces are held for 3 days. CDI - by date marking items during inspection.

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 not being recorded for sushi rice. Observed no written procedures present either for sushi rice. Verification required in 4 days to ensure procedures are provided and times are being recorded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed current digital food thermometer not working. Observed no other food temperature thermometers present. Verification required in 4 days to ensure thermometer is provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live and dead roaches present in kitchen. Live roaches on kitchen floor. Dead roaches present inside oven, reach-in prep coolers, prep table, under flat top grill at dining room area. Invoices for pest treatment could not be provided. PIC states that facility has contract with Terminex for monthly pest service. Verification required in 4 days to ensure proof of pest treatment.

4-501.11 Maintain equipment in good repair. Repair pipe under pre-wash station at dish machine area. Observed 2-door True freezer at sushi bar not longer in good repair and being used for storage. Replace/Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive build-up/debris/grease inside prep coolers on cook line, inside handles of dry good bins, hood system filters and under flat top grill at dining room cooking area, inside ovens, and sides of cooking equipment.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed leak in ceiling above prep area. No prep being done in this area due to leak. Work order was called in last Friday according to PIC. PIC stated that he would call service company again today. Observed cleaning needed on floors in dry storage room and floors out in dining room at cooking stations.

6-301.12 Hand Drying Provision - PF. Observed paper towels not present at handsink next to walk-in cooler and at dish area. CDI, towels provided.6-301.11 Handwashing Cleanser, Availability - PF. Observed no soap in employee restroom. CDI, soap provided.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked if not used in 24 hours. Observed sauces and dressing in walk-in cooler not date marked. CDI, discussed process with PIC; date marking process started.

6-501.111 Maintain facility free of pests. Observed live roaches present in kitchen on cook line. CDI, facility is continuing to use pest control services. Some improvement noted. PIC stated that pest company was in facility 2 weeks ago. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed a few dead roaches present in kitchen.

3-304.14 Properly store wiping cloths when not in use. Observed dirty wet wiping cloths stored on shelf next to chemicals.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed leak on pipe under 3-compartment sink. Repair.

4-602.13 Maintain nonfood contact surfaces clean. Observed better cleaning needed on: chef carts, hood fliters at outside cook area, shelving and equipment at cook area inside kitchen, drawers and gaskets inside kitchen, outside handles of dry good bins, and outside cook area equipment. Observed lots of grease and debris build-up.

6-201.11 Maintain floors, walls, and ceilings clean. Observed cleaning needed on floors inside kitchen and outside cook area. Observed debris and residue.

5-202.12 Handwashing Sinks, Installation - PF. Observed hot water turned off at kitchen handsink. CDI, hot water was turned on during inspection.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed a container of moldy peeled garlic. CDI, container was discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed build-up inside ice machine. Return visit needed to ensure ice machine has been cleaned thoroughly.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed various items at top and bottom of make table > 45F. CDI, items moved to walk-in cooler. Verification required to ensure make table is working properly.

3-501.19 Time as a Public Health Control - P,PF. Observed times not being recorded properly for sushi rice. Facility will have to submit a variance to the state if times are not being recorded properly. Return visit needed to ensure that times are being recorded properly.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed improper consumer advisory. Observed disclosure missing and reminder adequate. CDi, by instruction to have in place by next inspection.

6-501.111 Controlling Pests - PF. Eliminate roaches in facility. Observed roaches inside handle of rice cooker, inside both ovens, under second shelf of prep table, back of make table, etc. Facility is receiving monthly pest treatment. Facility needs thorough cleaning throughout kitchen and more frequent pest treatement to eliminate roach activity.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed an open bag of Panko breading in dry storage room.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed bowl stored inside bulk container of rice.

4-101.19 Nonfood-Contact Surfaces - C. Observed bottom of prep table at dish area rusted.4-202.11 Food-Contact Surfaces-Cleanability - PF. Observed cracked food containers. CDI, by instruction.

4-602.13 Nonfood Contact Surfaces - C. Observed detailed cleaning needed throughout kitchen. Observed cleaning needed for shelving inside walk-in cooler.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed several missing/cracked baseboard tiles throughout kitchen.Observed detailed cleaning needed to floors and walls throughout kitchen. Observed build-up and mold.

2-401.11 Eating, Drinking, or Using Tobacco. Employee beverages must be handled in a manner to prevent contamination. Observed employee drinks stored improperly upon entry into the kitchen. Observed one on counter and one bottled drink stored on top of chemical dishmachine.

3-402.12 Records, Creation, and Retention. If fish is frozen by a supplier, a written agreement or statement from the supplier stipulating that the dish supplied are frozen to a temperature and for a time specified under 3-402.11 must be provided. Observed no records or "Letter of Guarantee" provided for frozen fish. Facility has changed suppliers & has not received letter yet. CDI, PIC called supplier during write up of report. He advised me that the supplier is going to fax a updated copy to facility within the next few days. PIC is to fax paperwork to EHS when it is received.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed some foods in walk-in cooler and reach-in held for more than 24 hours without a date. CDI, by instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a consumer advisory for any animal food that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed current menu does not have a proper consumer advisory. CDI, advised owner on correct information to post on menu. She is in the process of reprinting new menus with proper consumer advisory. Will e-mail updated menu before reprinting.

7-204.11 Sanitizers, Criteria-Chemicals. Observed sanitizer in spray bottle too strong >200ppm. Maintain chlorine sanitizer at 50-100ppm. CDI, corrected to proper concentration by staff member.

3-502.11 Variance Requirement. Facility is using specialized food processes that have not been approved by the state committee. Observed no variance for sushi rice. CDI, by instruction; provided facility with information on using TPHC for sushi rice. Gave paperwork.

8-103.11 Documentation of Proposed Variance and Justification. Facility is using specialized food processes that have not been approved by the state committee. Observed no variance for sushi rice. CDI, by instruction; provided facility with information on using TPHC for sushi rice. Gave paperwork.

3-501.13 Thawing. Observed salmon thawing on drainboard improperly without running water or in cooler.

6-501.111 Controlling Pests. Ensure that the premises are maintained free of insects, rodents, and other pests. Observed roaches in kitchen especially around cook area. Invoice shown for last pest treatment from Terminex on 9.5.13. Continue to use frequent pest treatment until pest activity decreases.

3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. Observed containers of onions stored uncovered on top shelf of walk-in cooler. (Covered). Observed preportioned bowls of salad & soup uncovered in 2-door reach-in cooler exposed to water from compressor. (Covered with plastic wrap)

2-402.11 Effectiveness-Hair Restraints. Observed staff not wearing hair restraints while handling salads.2-303.11 Prohibition-Jewelry. Observed food service worker wearing wrist watch.

3-304.14 Wiping Cloths, Use Limitation. When not in use, wet wiping cloths shall be stored in chemical sanitizer. Observed cloths laying on counter.

3-304.12 In-Use Utensils, Between-Use Storage. Observed plastic cup stored in rice behind sushi bar.

4-602.13 Nonfood Contact Surfaces. Need to clean non food contact surfaces especially around cooking area to remove sticky residue and debris. Clean food debris from shelves inside walk-in cooler.

6-101.11 Surface Characteristics-Indoor Areas. Repair hole in wall under 2-compartment prep sink.