SABI ASIAN BISTRO

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed ice inside of a hand sink. Observed missing handwash sign for the sushi bar. CDI - Ice was removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried chicken failing to cool at the required parameters in the walk-in cooler. CDI - Items were moved to the walk-in freezer to rapidly cool.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-50 degree raw meats in the raw meat prep cooler. Manager stated that all meats were removed from temperature control around 4:00 for the dinner rush. EHS placed cooler on temporary 4-hour TPHC until the cooler can be repaired. Policy was provided.

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

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 fried chicken and noodles attempting to cool in plastic tubs with lids. CDI - Lids were removed and items were placed in the walk-in freezer to rapidly cool.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer for the meat prep cooler.

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

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a cup being used to scoop sugar out of a large bin. Observed a knife stored in between two prep coolers.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and dry storage area.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leaking 3-compartment sink faucet. Observed three prep sinks with leaking faucets.

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 cracking tiles in the dish washing area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee clean a surface with a soiled wiping cloth and then continue to prepare food without washing hands. CDI - Employee was stopped, educated and they washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee preparing tuna for sushi rolls with bare hands. CDI - Item was voluntarily discarded. Manager will retrain staff on the proper use of gloves.

6-301.14 Post a handwash sign at each handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a missing hand wash sign at the sushi bar hand sink. Observed ice dumped into the bar hand sink. CDI - Ice was removed and bartender was educated on proper uses of a hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked imitation crab meat stored below raw sushi fish. CDI - Raw fish was moved to the bottom shelf. No increase in points due to significant improvement throughout the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 63 fish roe on the sushi prep table. CDI - Item was voluntarily discarded.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact ROP packages of tuna in the sushi cooler. Product label states that it must be opened during thawing.

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 one large container of flour next to the grill with no label.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and dry storage area. Improvements made on equipment from previous inspection.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leaking 3-compartment sink faucet and mop sink faucet. No points taken due to mop sink being repaired and backflow prevention devices being installed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed heavy food debris on the floor behind the fryers.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked imitation crab meat stored below raw sushi fish. CDI - Raw fish was moved to the bottom shelf. Reduction in points due to significant improvement throughout the facility.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers of chopped lettuce in the walk-in cooler, an open package of imitation crab and an open container of milk with no date marks. CDI - Items were voluntarily discarded. No increase in points due to improvements made from previous inspection.

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

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one thawed fish package inside of an intact, ROP package. Label indicates to remove from packaging while thawing. No increase in points due to significant improvement from previous inspection.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed bowls with no handles being used to scoop TCS food products in the prep cooler and dry spices. Observed a chefs knife stored between the gap of two prep coolers.

REPEAT 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in cooler and dry storage area. Observed chipping paint on a hand-held juicer. Points reduced due to significant improvement from previous inspection.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and grease on the sides of the fryer, rice cookers and shelves above prep coolers.

REPEAT 5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a leaking 3-compartment sink faucet and mop sink faucet. Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

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

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no managerial control due to the walk-in cooler and both sushi prep coolers above 41 degrees, various priority violations and inability to locate an employee health policy. CDI - Owner came at the end of inspection to discuss all issues with staff and EHS.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf No employee present was able to identify reportable illnesses or symptoms. CDI - Manager was able to call the owner to locate signed health policies.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of a prep surface.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash dirty dishes, then switch to clean dishes without washing hands. Observed an employee dry hands off with a soiled wiping cloth after washing and then move to handle utensils and food. CDI - Employees were stopped, educated and they washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee preparing sushi and garnishing with bare hands. CDI - Food was voluntarily discarded, employee washed hands and donned gloves.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters (employee food) stored above raw vegetables in the walk-in cooler. Observed raw eggs stored above cooked meat in the bottom of a prep cooler. Observed open packages of raw chicken stored above raw beef in the walk-in freezer. CDI - Raw proteins were moved to the correct storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 10ppm chlorine sanitizer in the dish machine. CDI - Machine was primed to the appropriate concentration. Observed slight microbial growth inside of the ice machine flap.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-50 degree TCS foods in the walk-in cooler. Observed 70 degree gyoza’s beside the grill. Observed 46-51 degree TCS foods in both sushi prep coolers. Raw meats were moved to the walk-in freezer. All other TCS items were voluntarily discarded from the walk-in cooler. Sushi cooler products were voluntarily discarded. Establishment will voluntarily close until all coolers have been repaired.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date marks for egg rolls, chopped lettuce, one container of noodles and a container of cooked beef. CDI - Items were voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of rubbing alcohol stored on a prep surface. CDI - Item was removed.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish packages inside of intact, ROP packages. Label indicates to remove from packaging while thawing.

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 containers of spices and squeeze bottles with no labels.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several seafood items stored in ice water in the walk-in cooler. Observed napkins and wiping cloths stored on top of frozen chicken, red peppers and cut lettuce. Observed boxes of oil stored on the floor of the dining room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls with no handles being used to scoop TCS food products in the prep cooler and dry spices.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor of the dining room.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed the center kitchen hand wash sink separating from the wall and caulking. Observed deeply stained prep cooler cutting boards. Observed the walk-in cooler and both sushi prep coolers above 41 degrees. Observed several rusting shelves in the walk-in cooler. Observed used soy sauce cans being used to store cracked, raw eggs. Observed absorbent cardboard stored on several lower shelves where cooking equipment is stored.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and grease on the sides of all cooking equipment, fryers, grill and shelves above prep coolers.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a leaking 3-compartment sink faucet and mop sink faucet. Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors. Observed missing waste bins by multiple handwash sinks.

REPEAT 6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light. Observed <1ft candles of light in the walk-in cooler.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food Employee wash their hands, then turn off the faucet using their bare hands without a barrier to protect hands from decontamination. *CDI - EHS educated employee on mistake and demonstrated proper handwashing procedures, Food Employee rehashed their hands properly using a paper towel as a barrier to turn off the faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No Soap or paper towels available at Kitchen handsink. *CDI - PIC provided soap and paper towels to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Container of Raw Shrimp stored directly on top of lidded container of noodles in WIC. *CDI - PIC moved raw Shrimp to seafood shelving space. *Observed - Cauliflower and sauce stored below container of Raw Beef in Small flip top unit. *CDI - PIC removed RTE items from unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Tight lidded container if Cooked noodles from yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*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 - 2 Tight lidded containers of noodles in WIC above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed - Container of noodles with tight fitted lid in WIC not meet the proper cooling rate. *CDI - PIC left lid to container slightly open to improve the cooling of food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed Salmon in WIC without being removed from reduced oxygen environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed box of frozen food item stored on the floor in WIF.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Torn Gaskets in Raw Protein Flip Top Unit’s lowboy. *Observed - 2 lights burned out in hood system.

6-303.11 Provide required lighting intensity. *Observed - Low Lighting intensity in WIC. Light Meter reading lighting intensity of .14 Fc towards the back of WIC and .89 Fc closer to the front.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored above items in dry storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed rice fork being held in cook line hand sink. CDI: Fork removed from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored directly above fresh produce. CDI: PIC rearranged storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked hibachi chicken being held in stainless steel bowl at flattop grill. PIC stated procedure is to cook chicken "halfway" in large batches and then finish cooking upon customer ordering product. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility will fully cook product upon customer order.

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 noodles cooling at a rate too slow to meet cooling parameters. No temperature change over 30 minute window. See temp chart for details. CDI: Education provided and product vented for more rapid cooling.

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 Windex bottle being used to hold chlorine sanitizer solution. CDI: Education provided and bottle voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in sealed/covered plastic containers. CDI: Education provided and product vented for more rapid cooling.

4-501.11 Maintain equipment in good repair. Observed lights burned out in vent hood. Observed torn gaskets on main make table. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board at salad station with moderate-heavy scoring.

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 grease buildup on vent hoods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in prep area stored as clean soiled with food waste. Observed several plates at sushi station stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in sushi display cases. PIC stated product pulled from walk-in @10am. Units are turned off and product moved to walk-in cooler, cleaned nightly, and units turned on in morning during prep. EHS recommended turning units back on at night to allow for cooling, then placing food into unit during prep. CDI: PIC moved product to 1-door freezer for rapid cooling (<41F). Observed garlic & oil mixture being held above 41F on spice cart. CDI: PIC added more ice around product and fully submerged container into ice bath (<41F). REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light bulbs burned out in vent hood. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near woks. CDI: PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic & oil mixture being held without temperature control on spice cart. CDI: PIC placed product into ice bath and rapidly cooled product (40F). Observed crab mix being held above 41F in sushi reach-in cooler. PIC stated product pulled from WIC between 9:30am-10am and placed into unit. Unit turned off at night due to mechanical problems and had not been given time to cool down before placing product into unit. EHS recommended not using unit until repaired. CDI: PIC moved product to second sushi reach-in cooler for rapid cooling (41F).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low chlorine sanitizer in red sanitizer buckets- 10ppm. CDI: PIC added more chlorine to solution (50ppm).

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop stored on top of rice cooker covered in plastic wrap.

4-501.11 Maintain equipment in good repair. Observed sushi reach-in cooler unable to maintain proper mechanical function. PIC stated unit freezes itself daily causing unit to have to be turned off at night and restarted each day. PIC stated work order placed. Observed a few torn gaskets throughout facility. REPEAT VIOLATION.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed wedge lettuce cooling too slowly to meet cooling parameters in salad make table. PIC stated product cut between 10am-11am. See violation #33 for details. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wedge lettuce cooling in salad make table. Unit designed for cold holding, not cooling. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few dead roaches throughout facility- sushi area hand sink, mop sink area, dish machine area. PIC stated pest control currently visits monthly.

4-501.11 Maintain equipment in good repair. Observed rusted shelving at tempura station, walk-in cooler, and dry storage area. Observed a few lights burned out in vent hood. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelving at tempura station. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed sushi hand sink slow to drain.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) during inspection- total of 8 P/Pf violations and 4 repeat violations. EHS to return within 10 days to verify improvement in AMC. VERIFICATION REQUIRED.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed outdated EH policy on file during inspection. EHS provided copy of current EH policy via email. EHS will make verification visit within 10 days to verify EH policy reviewed with employees. VERIFICATION REQUIRED.

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 policy for vomit & diarrhea cleanup during inspection. EHS provided copy of policy via email. EHS will make verification visit within 10 days to verify vomit & diarrhea policy posted/reviewed with employees. VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to cook line. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, grinder, can opener, and knives stored as clean on prep tables/shelves soiled with food waste. CDI: Food employee W/R/S. REPEAT VIOLATION.

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 noodles and SnS chicken cooling at a rate too slowly to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for details. CDI: PIC voluntarily discarded product. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sushi fish cooling at a rate too slowly to meet cooling parameters in sushi display cases and reach-in coolers. See temp chart for details and violation #33 for details. CDI: PIC moved product to walk-in cooler for rapid cooling.

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 spicy tuna stored in sushi reach-in cooler with no date label. CDI: PIC provided date label.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure for TPHC of sushi rice during inspection. EHs provided copy of TPHC form via email. EHS will make return visit within 10 days to verify TPHC form completed. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles and SnS chicken being cooled in covered containers in walk-in cooler. PIC voluntarily discarded product. Observed tofu being cooled in covered plastic container inside plastic insert pan in front make table. PIC moved product to walk-in cooler for rapid cooling (<41F). EHS recommended using single insert pan for better cold holding. Observed several sushi fishes being cooled using sushi display cases and reach-in coolers. Units not properly holding temperature (ambient temperatures of 47F-58F). PIC contacted service repair company during inspection. Units designed for cold holding, not cooling. EHS will make verification visit within 10 days to verify facility repaired units and utilizing proper cooling methods. VERIFICATION REQUIRED.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut leaf lettuce being stored submerged in water. CDI: Education provided. PIC to obtain self-draining pan.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer towels stored in red buckets with low chlorine sanitizer levels. CDI: Food employee made new sanitizer solution- 100ppm. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on first make table at cook line. Observed sushi reach-in coolers unable to maintain TCS foods at or below 41F. See violation #30 and #33 for details. Observed a few lights burned out in vent hood. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top piece of ice machine catch plate soiled with debris. CDI: PIC cleaned. Observed facility in need of general cleaning throughout.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in women's restroom.

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 splash on walls and ceiling in prep area and dish washing area. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and drinks stored on silverware table between hand sink and drink station.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used utensils stored in basin of handsink near service line. CDI- objects moved, EHS discussed only using handsinks for handwashing. REPEAT. Note: Points left at half demerits, compared to previous inspection- paper towels stocked at all handsinks. EHS discussed handsink use with PIC. CDI- objects moved from sink basin.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken in bus tubs stored on second shelf in walk in cooler, directly above packages of raw beef. CDI- beef moved, no longer under chicken. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned raw beef stored on shelving above raw califlower in small prep unit. CDI- vegetables moved, no longer contamination concern. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with stickers/tape attached to outside of containers. Containers are stacked at clean dish area so inside surface (food contact surface) is contacting outside of containers with tape/tape residue attached. Observed a few metal containers with food debris, in need of cleaning. CDI- soiled containers rewashed in dish machine. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a purple chemical stored inside of a “windex window cleaner” bottle. CDI- chemical properly labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed majority of clean dishes wet stacked at clean dish shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting at seals, specifically at sushi area and cook line reach in units. Observed shelving in walk in cooler with significant rust buildup. 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 flooring underneath cooking equipment at main cook line with significant black buildup, in need of cleaning. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container stored in basin of handsink at sushi area. CDI- object moved, EHS discussed maintaining access and ensuring handsinks are used for handwashing only. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near sushi station. CDI- paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw shrimp stacked over the fill line in large prep cooler. PIC stated this was stacked over the line in preparation for the lunch rush. CDI- top layer removed and brought to cooler, rest of product holding temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date label on egg rolls in small reach in unit, near hot holding area. CDI- date located in walk in cooler, placed on product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed egg rolls marked 11/4 in walk in cooler, PIC stated this is the date the product was cooked and frozen, was just removed from walk in cooler yesterday. CDI- yesterdays date placed on products, EHS disused placing date labels on product when cooked/frozen AND when removed from freezer.

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 metal containers at cook line with spices/salts/seasonings with no label. Ensure all food products that are not easily identifiable are clearly marked. REPEAT.

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 chicken stored on the floor in walk in cooler, had just been delivered this morning. Observed boxes of food on the floor in walk in freezer, below bottom row of shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glassware stacked together while wet, not allowed to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting at seals, specifically at sushi area and cook line reach in units. Observed shelving in walk in cooler with significant rust buildup. REPEAT. Note: points de-escalated as facility addressed malfunctioning unit from last inspection, PIC showed EHS proof of purchase for gaskets, supply chain issues have caused delays for these gaskets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed sides of cooking equipment with buildup, in need of cleaning. REPEAT. Note: points de-escalated as improvement was noted in this 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 flooring underneath cooking equipment at main cook line with significant black buildup, in need of cleaning. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drink stored in walk in cooler on shelving. Canned drink moved to prep sink during inspection. CDI- drink discarded, EHS discussed designated areas for employee drinks. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling lo main noodles (cooling in prep sink) with bare hands, EHS observed employee grabbing handfuls of lomain noodles and portioning into plastic containers. CDI- EHS intervened, spoke with employee and PIC about glove use, lo main voluntarily discarded during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw meats stored above prepped vegetables (green beans, raw mushrooms) in walk in cooler. CDI- Storage order corrected, vegetables moved to top shelf, no longer contamination concern.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on sushi prep table during inspection. CDI- chemical moved to shelving below prep surface. EHS explained chemical storage risk, ensure toxic chemicals are stored away from food prep areas.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing out frozen chicken in bus tub at prep sink under cold running water. Running water is >70F during summer months (84F today)- no longer a reliable thawing method. CDI- EHS discussed approved thawing methods with PIC, chicken moved to walk in.

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 a few metal containers at cook line with spices/salts/seasonings with no label. Ensure all food products that are not easily identifiable are clearly marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on sushi prep surfaces during inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of water used for utensils at flat top grill, below 135F (at 117F) during inspection. CDI- temperature adjusted, utensils at proper holding temperature.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use/single-service articles stored in boxes on the floor in nearby dining room. Ensure these products are up off the floor.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting at seals, specifically at sushi area and cook line reach in units. Observed small prep top unit not in use during inspection, PIC stated he is having compressor issues with this unit. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets in need of cleaning. Observed hood system with significant buildup, 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 flooring underneath cooking equipment at main cook line with significant black buildup, in need of cleaning. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drinks (in glass cups) stored on shelving above cold holding units, directly adjacent to single service/single use articles. Observed an open employee drink (in can) stored on top of cold holding unit at cook line. CDI- drinks relocated, EHS discussed storing drinks to avoid contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink in sushi station and handsink near main kitchen cook line. PIC stated he is having issues with supplier for soap dispensers. CDI- pump soap provided at handsinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in basin of handsink near salad prep station. CDI- utensils removed, EHS discussed handsink use. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an employee water bottle stored inside ice machine contacting ice. CDI- bottle removed, PIC voluntarily discarded the ice that was contacting the water bottle.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle walls of ice machine with black buildup, in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple containers of cooked chicken (in walk in cooler and reach in units), egg rolls without a date mark. PIC stated these products were removed from freezer yesterday, unsure when it was cooked. PIC stated the process is to cook chicken, freeze on same day and remove from freezer as needed. EHS explained that products must be marked on the day they are cooked/frozen and then marked with another date removed from freezer, cannot exceed 7 day limit (including day cooked). CDI- products marked during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lomain noodles actively cooling in walk in cooler, thickly packed into plastic container and secured with a lid on top. CDI- lid removed, EHS discussed cooling methods. Ensure containers are not covered until food reaches 41F or below. REPEAT.

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 floor in the walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and plastic containers wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting, specifically at cook line and sushi station. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed bus tubs with burn damage. 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 shelving throughout kitchen exposed to splash, spillage, etc, lined with cardboard. Ensure these areas are non absorbent, smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets 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 underneath cooking equipment with black buildup, in need of cleaning. EHS observed that floors have less buildup, PIC has been working to clean floors since last inspection. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food (PIC identified as employee food) in the walk in cooler (cooked beef, raw pork), stored with other retail items and shelving with raw chicken and below raw chicken. Observed employee drinks stored inside of cold holding units. Ensure all employee possessions are kept in a designated area, away from retail items. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees dumping ice in basin of handsink near ice machine and salad prep unit. Observed employee washing a bottle out in handsink. CDI- EHS discussed using handwashing sink for only handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a carton of eggs stored on second shelf of reach in unit, directly above ready to eat sauces like soy sauce and ketchup. CDI- eggs moved, EHS discussed storage order with PIC, PIC spoke with employees. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lo-main noodles still in cooling process in walk in cooler that had been covered with plastic lid. CDI- EHS discussed cooling methods, lids removed for proper air flow.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket registering at 10ppm chlorine when tested. CDI- bucket remade to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the ground near handsink across from ice machine. CDI- bucket moved up off floor.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few to-go containers stored upright, not in protective packaging.

4-501.11 Maintain equipment in good repair. Observed gasket damage on reach in units at cook line and at sushi station, peeling and tearing from frame. PIC stated he is aware of issue, working towards ordering new gaskets for units. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath cook line with significant black buildup, in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored inside reach in units at cook line. Ensure there is a designated area for employee drinks, away from retail food.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies that did not include salmonella non-typhi. Facility an old version of employee health policy that does not include salmonella non-typhi. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a crate of eggs stored on second shelf of reach in unit at cookline, directly above ready to eat sauces like soy sauce. CDI-Eggs moved to bottom row, no longer a contamination concern. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several products (egg rolls, wontons, sesame chicken, bokchoy, lettuce) with no covering inside cold holding units at cook line. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple scoops and utensils stored on shelving with food debris and residue. PIC stated they do not use these items often, will wrap with plastic wrap when not in use to prevent buildup accumulation. Observed slicer stored below prep table with food debris residue on the blade and food contact surfaces. CDI- utensils run through dish machine, slicer cleaned during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers on cook line with no label. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces during inspection. Hold in use wiping clothes in sanitizer between uses.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several containers of flour with plastic containers and metal bowls stored in food. Bowls do not have handle, must be stored with handles out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans wet stacked on shelving. Ensure utensils are air dried before stacking together. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units damaged, beginning to split and rip.

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 flooring under cook line with significant food debris buildup, in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of tea sitting on prep surface on cook line during inspection. CDI- drink moved away from kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink behind sushi bar and no soap at handsink in serving station. PIC stated he has been having issues ordering soap products. CDI- PIC provided pump handsoap at handsinks. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple foods (egg rolls, pot stickers, wontons, cooked chicken, sauces) without a cover during inspection in reach in cooler below flip top. CDI- PIC placed covering on all products during inspection. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods (cooked chicken, chicken egg rolls, wontons and pot stickers) stored in reach in cooler without date mark. PIC stated all products were made yesterday and employee must of forgotten to label. CDI- products properly dated during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple white granular powders throughout facility without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of raw beef stored on floor of walk in cooler. CDI- PIC relocated packages to bottom shelf. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bus tubs and metal pans wet stacked above dish pit area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in units with food debris. Observed gaskets on walk in cooler door with significant black buildup. Observed significant grease buildup on hood system. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in, next to retail foods. Observed employee cell phones on prep surfaces during inspection. Ensure a designated area for employee items.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at sink in the kitchen are bar area. CDI. PIC replaced. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes and spoons stored directly in hand washing sink. CDI. PIC removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple sauces, cabbage, chicken, in RI without covers on them. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps in prep unit, eggs, tuna, salmon, cheese, crab legs in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Unit was repaired. and reads 36F.

3-501.13 Use approved thawing methods. Observed chicken thawing without running water on it. CDI. PIC ran water on it.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in RI and prep unit around the sushi area. Needs to be provided to determine temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken, soy, around kitchen area, pork, boxes of frozen food stored directly on the floor in the WI freezer. CDI. PIC removed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed salad spoon stored with handle laying directly on the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed one of the RI and prep unit unable to hold food at right temperatures. Unit repaired and reads 36F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up RI coolers though out the facility. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, eggs, noodles in RI and WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 corn, eggs, noodles in RI and WI with no date marks on them CDI. PIC voluntarily discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice, sauces, oil, stored directly on the floor in the dry storage area. Needs to be stored above the ground. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while working with food in the kitchen. CDI. Employees removed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in hand sink at the bar area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT. Observed some lights are out in the hood at the kitchen area. Need new bulbs. REPEAT.

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 emplyees wash hands and turn off faucet with bare hands. CDI. Employees rewashed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee touch noodles with bare hands. CDI, Employee voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knife stored in hand washing sink. CDI .PIC removed. 6-301.14 Post a handwash sign at each handsink. Observed two hand washing sinks with no signs on them. CDI. Provided employee with some.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed shrimps in RI and chicken in WI in containers without covers. CDI. PIC covered them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, shrimp, eggs, noodles in RI and WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. All other food was holding at right temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed chicken, shrimp, eggs, noodles in RI and WI with no date marks on them CDI. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling in the WI in tightly covered containers. CDI. PIC removed the covers.

3-501.13 Thawing - C. Observed chicken thawing in the sink with no running water. CDI. PIC open water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice, sauces, carrots, oil, stored directly on the floor in the dry storage area. Needs to be stored above the ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while working with food in the kitchen. CDI. Employees reoved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed the RI in the sushi bar unable to hold food at right temperature. Unit placed out of service and will be back in 10 days to check on the temperatures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed some dust, grease and/or build up on over head cords, pipes, table legs, shelving, WI, RI and water pipes at the work station and undersides of tables in the kitchen. More detailed cleaning needed.

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. REPEAT. Cleaning needed on floors around floor drains and under equipment. some improvement seen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT. Observed some lights are out in the hood at the kitchen area. Need new bulbs. Improvement from last time.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed sushi prep employee enter the sushi area twice and don gloves to continue cutting cucumbers without washing his hands. CDI (corrected during inspection) Instruction provided and employee removed his gloves and washed his hands. 2 pts

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 small plastic wrapped bundles of cooked shrimp that are cooled, mixed with a small amount of vinegar and lemon juice in the walk-in freezer without dates. These items are for the sushi bar. CDI by dating these items since the PIC knew they were cooked last Saturday and frozen that day. That shrimp is made every Saturday. 0 pts

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 two batches of sushi rice without times on the containers of rice. No TPHC procedures were available. A log book of pH and times are being recorded but no information was written down today. If facility uses time, then they don't need to test the pH of the rice. They shall keep the written procedure and make it available during inspections and mark each batch of rice with the time it was prepared. CDI by discarding the unmarked rice and emailing a TPHC form to the PIC. 1 pt

4-602.13 Nonfood Contact Surfaces - C Observed some dust, grease and/or build up on over head cords, pipes, table legs, wire shelving, gas and water pipes at the wok station and undersides of tables in the kitchen. More detailed cleaning needed. 0.5 pts

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. Cleaning needed on floors around floor drains and under equipment. Can wash area needs to be cleaned. Discontinue letting condensate pipes drain into mop bucket. These 3 white pipes should drain directly into the can wash. Empty the mop bucket and clean. 0.5 pts

6-303.11 Intensity-Lighting - C Observed several lights in the front area of the kitchen where the ice machine is located and less than 10 ft/cd of light in the rear area of the walk-in cooler. The front area of the kitchen needs 50 ft/cd of light. 0.5 pts

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw chicken in the walk in cooler. CDI-The shrimp was moved. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken stored under raw steak in the small flip top cooler. CDI-The cooked chicken was moved to the top shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in the walk in cooler cold holding above 41F but below 45F. The product was moved to the walk in freezer to rapidly freezer. *As of January 1, 2019 the cold holding rule has changed to 41F or below. Zero points today since this is the first inspection with the new cold holding rule of 41F or below. However, next inspection food can be discarded and points taken.

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 no dates on the egg rolls that had been pulled from the freezer, and a missing date to the dumplings in the small flip top cooler. CDI-The items were properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling with a tightly fitted lid. CDI-The lid was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product stored on the ground in the walk in cooler. CDI-The items were put onto shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls with no handles and a spoon with the handle stored in the food product. CDI-The bowls and spoon were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves at the waiter station. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing at the prep sink next to the walk in cooler. Have repaired.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw fish. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over vegetables. CDI-all items rearranged to proper storage order.

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. Cleaning needed on floors around floor drains.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken. CDI-rearranged to proper storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods in storage without a cover. CDI-covered.

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

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

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink. CDI-directed to wash hands in hand sink only.

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

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

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed noodles stored uncovered. CDI-covered. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw pork stored with raw chicken. CDI-pork discarded. Observed raw items stored over ready to eat items in freezer. CDI-rearranged to proper storage order.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage and bamboo shoots stored on counter above 45F. PIC stated items had not been out on counter long. CDI-placed back into cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with no label and label faded on another bottle. CDI-relabeled.

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

3-301.11 Do not contact exposed ready to eat food with bare hands. Observed employee handling sliced mango with bare hands. CDI-discarded.

5-205.11 Maintain access to handsinks. Observed container of rags stored in bar handsink. CDI-removed.

3-501.19 Properly label foods on TPHC. Observed sushi rice with no time label. CDI-PIC stated sushi rice just made. CDI-labeled with time.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed more handwashing between glove changes needed. CDI-educated PIC and employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding above 45F in large flip top cooler. See temperature chart. PIC stated that temperature of unit was not checked today and some items had remained in cooler overnight. Unable to determine how long these items were above 45F so voluntarily discarded by PIC. A majority of items in flip top unit were raw produce and a few pans of raw meat that had been placed into cooler less than 3 hours prior were placed into walk in cooler. PIC has called technician to come out today for repairs. Verification required.

7-201.11 Store toxic materials to avoid contamination. -P Observed can of WD-40 stored on speed rack above items such as bags of flour, salt. CDI-moved to proper storage.

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 plastic containers used in direct contact with food and not approved for food use. REPEAT. 4-501.11 Maintain equipment in good repair. Observed large flip top cooler not holding correct temperature.

5-205.15 Maintain a plumbing system in good repair. Observed large leak at handsink in sushi station.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp being thawed in prep sink and a pan of lettuce sitting uncovered on drainboard of same prep sink and subject to possible contamination. CDI-lettuce removed. Observed raw chicken stored on speed rack above bananas, raw steak and bags of dry ingredients. CDI-chicken moved to walk in. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of rehydrated noodles on ice store uncovered and unprotected from contamination. CDI-covered. REPEAT

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items left out on counter and above 45F. See temperature chart. CDI-all items put into cooler.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed new menu in place and one item "Chirashi bowl" containing sashimi missing asterisk. Provide by next inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in bucket at 0ppm.

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

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 plastic containers used in direct contact with food and not approved for food use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over avocados. Observed cooked shrimp held in same container as raw fish. CDI-items re-arranged to proper storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of rehydrated noodles on ice store uncovered and unprotected from contamination. CDI-covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of TCS items stored on counters at room temperature such as cut cabbage, cooked noodles, rehydrated noodles, and cooked chicken above 45F. These items are not to be left out on the counter even during busy times. CDI-items put into two door cooler. Verification required to ensure this violation is corrected. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed open container of soap stored next to lettuce being prepped in prep sink. CDI-soap removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bucket of sanitizer. CDI-labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls being used as scoops.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp being prepped next to raw carrots in prep sink. CDI-carrots removed from prep area. REPEAT Observed employee place raw chicken and raw shrimp in one bowl to be cookd and bowl to be re-used. Do not re-use bowl for raw animal items that will not be cooked to 165F. CDI-through instruction. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food in direct contact with linens. CDI-rags removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil and rehydrated noodles on ice above 45F. CDI-ice refilled around pans. Observed all items in small prep cooler above 45F. PIC stated these items were put into cooler this morning 2.5 hours prior. CDI--all items moved to walk in cooler to rapidly cool. PIC will have unit repaired.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of sauce, multiple containers of oil and boxes of food stored on floor.

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 plastic containers used in direct contact with food and not approved for food use. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces throughout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at wait station area. CDI-provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp sitting on prep sink drainboard next to ready to eat garnishes. Observed raw meat items stored above lettuce. CDI-garnishments removed from prep sink and items rearranged in cooler. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed noodles and sauce buckets stored uncovered on counters. CDI-covered. Observed squid thawing in 3 comp sink next to soiled utensils. CDI-food removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of items stored on counter above 45F. See temperature chart for violations. CDI-all items put into cooler.

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 breaded cooked chicken cooling on counter at 79F. Active cooling must take place once food reaches below 135F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of buckets of food stored on the floor throughout.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used a scoop for noodles soaking in water. Observed knife stored in between equipment.

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 plastic containers used in direct contact with food and not approved for food use. REPEAT.

• 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over beef and raw fish. CDI-product moved to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not covered in the reach-in coolers. CDI-Food covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed wet reusable linen in direct contact with lettuce in a reach-in cooler. CDI-Linen was removed and lettuce was re washed.

. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cleaning needed to interior portion of microwave. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer bottle at 0PPM. CDI-sanitizer remade to correct concentration. (REPEAT)

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed battered shrimp sitting in the fryer basket at 90F. PIC states shrimp is partially cooked and held for further cooking once ordered. CDI-shrimp was discarded. Non-continuous cooking procedures and TPHC discussed as options.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi rolls topped with roe not asterisked on the menu. CDI-PIC added an asterisk to the menus by hand.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior surface of reach-in coolers and flip top units. Observed build up and rust on shelving and floor in walk-in cooler. (REPEAT)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employees cutting avocado used for ready to eat sushi items with bare hands. CDI-avocado discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed wooden bowl used for sushi rice with dried rice particles. CDI-taken to be rewashed. Observed buil up on soda nozzles. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer weak below 50ppm. CDI-remade to correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage and cooked chicken stored on counter above 45F. CDI-placed in walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of lettuce stored on floor of walk in cooler. 3-304.13 Linens may not be used in direct contact with food. Observed re-usable linens stored in direct contact with lettuce.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters.

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 plastic bins in use with direct contact with food. Unable to determine if bins are approved for food use.

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

5-205.15 Maintain a plumbing system in good repair. Observed leaking spray arm.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee at dish machine handle soiled utensils and begin to put away cleaned and sanitized utensils without washing hands. CDI-employee stopped and directed to hand sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink at server station. CDI-towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items above 45F. See temperature chart. All items out of temperature due to being left out on counter too long during lunch rush and not put away properly. Observed lettuce and tofu in cooler at server station above 45F due to constant opening and closing of cooler by servers. CDI-tofu and lettuce placed in another cooler not used as often, all other items placed into refrigeration.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane torch can stored over open flip top unit. CDI-relocated to proper storage.

3-304.14 Linens may not be used in contact with food. Observed large amount of food in contact with re-usable linens. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of sauce stored on floor.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on surfaces such as outside of chemical bottles and outside of lids on plastic containers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of clean dishes used for customer food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee preparing plate garnishment out of of raw vegetables without gloves. All garnishment shall be washed and handled by employees who have washed hands and donned gloves. CDI-garnishment discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef and raw scallops in walk in cooler. CDI- items rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw vegetable garnishment stored in container with employees phone. CDI-garnishment discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers soiled with grease/debris/build up and stored as clean. CDI-items taken to be re-washed.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on fan covers and non-food contact surfaces of utensils.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food manager's certification. PIC informed me that he and his sushi chef are going to take the class in the near future.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a honey bun and a employee drink stored on the table at the service stations. CDI - items discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without washing hands. CDI - by instruction. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee at prep area handling lettuce then put on gloves to move to cook area without washing hands. CDI - discussion with PIC - employee washed hands. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee rinse hands off at prep sink. CDI - directed by PIC to wash hands properly at hand sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee at sushi bar preparing/cutting smoked salmon with bare hands. CDI - by instruction to cook salmon/discard. Gloves put on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food items inside reach-in cooler (see temp chart) above 45F. It was determined that vents inside cooler had frozen and needed to be defrosted. CDI - all items taken out of cooler and transferred to walk-in. Monitor for repair. Observed a container of red curry sauce in ice bath > 45F. CDI - more water and ice added to bath. Observed a container of bean sprouts sitting out on counter > 45F. CDI - moved to the walk-in cooler. Neither of the items had been out of temperature longer than 4 hours.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles. 3-601.12 Honestly Presented - C (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed Escolar being advertised on sushi menu as "White Tuna (Shiro Maguro). Observed label on box in walk-in freezer labeled "Frozen Escolar (Frozen Escolar Saku). Verification required to ensure menus are changed to reflect correct advertisement as "Escolar".

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some wait/waitress staff wearing jewelry on wrists.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food manager certification. Employee with certification did not meet requirements of person in charge duties.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee uncovered drink and plate of food stored on prep surface. CDI - all items removed during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw beef used for wontons stored below raw chicken in walk-in freezer. CDI - items rearranged.

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 prepared sauces that will be held for 2-3 days not date marked in walk-in cooler. CDI - date marking process started during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items including pills, bandaids, drill, etc. stored on shelf with dry good items.

2-102.12 Ensure that a certified food protection manager is present at all times.- C Observed person in charge at the time did not have food protection manager certification.2-102.11 Demonstration - PF. Observed an employee in facility with certification but could not demonstrate knowledge of foodborne disease prevention and could not speak fluent English enough to talk to regulatory authority.2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Employee with certification did not meet requirements of person in charge duties.

. 2-401.11 Properly store employee beverages to prevent contamination. - C Observed uncovered drinks stored throughout facility. CDI, discarded on site.

3-301.11 Food handlers shall not contact ready-to-eat food with bare hands. - P,PF Observed employee assembling ready-to-eat sabi burrito with bare hand. Observed one glove on and the other touching burrito as it was being assembled. CDI, burrito discarded - discussed proper use of gloves and no bare hand contact policy.

6-301.12 Provide all handsink with some type of Hand Drying Provision - PF. Observed hand sink at bar without paper towels. CDI by providing towels.

3-402.12 Provide approved paperwork or written agreement from supplier for frozen fish specified in 3-402.11. - PF Observed no Letter of Guarantee from KGI Trading NC inc. and no updated letter from Taiyo Seafood Inc. Person in charge is to notify supplier for required paperwork and fax to Health Department. Verification needed in 10 days to follow-up.

3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for Cold Holding at 45F/below. - P Observed cut and shredded cabbage > 45F; breaded chicken > 45F on counter; garlic and oil sitting in inadequate ice bath > 45F(see temperature chart). CDI, all items quickly cooled - moved to reach-in. Ice added to garlic and oil mixture.

3-603.11 Provide consumer advisory on menu for items served raw or undercooked. - PF Observed to-go sushi menu without consumer advisory. Observed lunch menu missing asterisk indicator on disclosure statement and raw/undercooked item of menu. Verification within 10 days required to ensure menus have been updated.

2-301.15 Ensure all employees are washing hands properly the handsink. Observed employee rinsing hands off in prep sink. CDI, had employee stop and properly wash hands at handsink; discussed proper handwashing with owner.

3-304.11 Meat tongs on prep unit being used interchangably for raw meats. Observed raw chicken on beef dispensing tongs and raw beef on shrimp dispensing tongs. CDI, removed all dispensing utensils to be washed and sanitized and replaced with clean tongs separating by raw meat type.

. 3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed breaded chicken 50F and cut cabbage 47F that had been sitting out and moved to reach-in cooler. Garlic and oil mixture sitting in inadequate ice bath at 48F on top. CDI, chicken and cabbage moved to reach-in cooler; garlic and oil placed in adequate ice bath.

3-304.14 Properly store wiping cloths in chemical sanitizer when not in use. Observed wet wiping cloths in kitchen on counter and other locations not stored in chemical sanitizer.

3-304.12 Properly store in use utensils properly in water of 135F/above. Observed utensils on stove stored in water of 93F. Repeat

4-901.11 Properly air dry dishes before stacking. Observed plastic containers on shelf above 3-comp sink stacked wet.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed uncovered employee drinks stored on counter next to rice cooker and clean plates and another drink stored on prep table on cook line. Drinks removed.

3-301.11 Preventing Contamination from Hands - P,PF. Observed employee handling cucumber that would not be washed again before consumed with bare hands. CDI, instructed to discard cucumber and use gloves. Observed employee preparing sushi fish with bare hands. CDI, fish discarded and proper glove usage discussed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed container of shredded and cut cabbage and breaded chicken sitting out on counter above 45F. Observed rice noodles sitting out in ice bath at 47F. CDI, more ice placed on rice noodles; cabbage and chicken moved to reach-in cooler.

3-501.15 Cooling Methods - PF.. Observed sweet and sour chicken that had already reached below 135F still cooling improperly out on speed rack. CDI, chicken moved to inside walk-in cooler to cool properly.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a box of broccoli stored on the floor under prep sink in kitchen. Box removed. Observed sushi rice stored in rice cooker on floor at sushi bar. Rice cooker removed and placed on cart.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed spatula stored in water of 122F. Observed small metal bowls stored on top of food products inside flip top cooler. Do not store these bowls inside flip top cooler and use handled utensils.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager on site.

2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee beverages in a manner to prevent contamination. Observed employee beverage stored improperly in kitchen on shelf next to clean plates and bottled powerade drinks stored inside reach-in cooler with customer food at waitress/waiter service area. CDI, drinks relocated.

2-301.14 When to Wash. Ensure hands are washed as often as neccessary to prevent contamination of food and clean equipment and utensils. Observed employee slicing and handling raw carrots then cleaning and sanitizing slicer only to proceed to handling/slicing raw chicken without washing hands in between. CDI, directed employee to properly wash hands.

3-402.11 Parasite Destruction. Observed outdated parastic destruction letter for fish dated back to March 2012. CDI, advised to obtain a more recent copy of the parasitic destruction paperwork.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed shredded and cute cabbage stored on top of reach-in cooler in the kitchen with no temperature control above 45F. CDI, advised PIC of the need to keep "cut leafy greens" 45F.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed current menus for sushi, main courses and specials with incomplete/incorrect consumer advisory. CDI, gave information on correct consumer advisory.

7-201.11 Separation-Storage. Properly store chemicals to prevent contamination. Observed "Raid" chemical bottle stored with packaged food items i.e rice noodles. CDI, relocated.

3-502.11 Variance Requirement. Facility is using specialized food processes that have not been approved by the regulatory authority. Observed no variance for sushi rice. CDI, by instruction; left instruction on possibly using TPHC for 4 hours on sushi rice if variance will not be obtained.

8-103.11 Documentation of Proposed Variance and Justification. Facility is using specialized processes that have not been approved by the regulatory authority. Observed no variance for sushi rice. CDI, instruction; left instruction on possibly using TPHC for 4 hours on sushi rice if variance will not be obtained.

3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure food is protected from contamination by storing in a located where it is protected from splash, dust, or other contamination. Observed rice noodles soaking in kitchen uncovered. Observed spring rolls uncovered inside reach-in freezer. Observed chips unprotected and uncovered below shelf in kitchen. Observed towel that had fell in a container of lettuce with water that was uncovered in reach-in. Observed a container of noodles stored in reach-in cooler left uncovered.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed dishes that were stacked wet on shelf above 3 comp sink at dish area.