ROOM 112 MODERN ASIAN CUISINE & SUSHI LOUNGE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired FPM certification For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

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 being stored over raw shrimp inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed seafood hot and sour soup hot holding below 135F. EHS observed unit was off due to power strip being turned off. CDI: PIC reheated soup to above 165F and turned unit back on For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed shrimp tempura with a discard time of 2:30pm at 3:50pm. CDI: PIC discarded shrimp

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed sushi items with masago listed as an ingredient with no asterisk beside menu items. 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 raw chicken cooling at a rate of 0.02F/min inside large bus tub, in thick portion and covered with saran wrap. CDI: PIC placed chicken in smaller containers in thinner portions and removed saran wrap. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 cracked floor tiles throughout kitchen area. Repair.

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 drinks stored on ledge of ice machine. CDI - Food handler removed drinks. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed hand sink by cook line blocked by cart with rice maker. CDI - Obstructions moved by food handler. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food residues on metal food container and several knives stored which were all stored as clean. CDI - Utensils trasnferred to the 3-compartment sink to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire prep unit across from the cook line maintaining TCS foods between 43-60 F and smaller prep reach-in unit cold holding chicken wontons at 46 F. EHS recorded internal temperatures of cook line prep unit at 54 F. See temperature observation chart for details. Discussion with the PIC revealed that foods had been placed into units between 10:45-11:00 am today. PIC also revealed that a replacement unit had been ordered two weeks prior but could not provide its ETA for installation. CDI - All foods were transferred to the walk-in cooler to cool down. EHS and PIC discussed reducing menu and placing foods on 6 hrs TPHC as long as temperatures remain under 70 F. TPHC form provided to PIC via email. -3- Verification visit is required. ***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections.*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(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 steamed broccoli on 4 hours TPHC without a time stamp. CDI - Food handler voluntarily discarded food. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottles of hand sanitizer stored on ledge of ice machine. CDI - Employees instructed to remove sanitizers. REPEAT: 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed personal employee medications stored on top shelving area alongside food and foodservice equipment. CDI - PIC removed to assigned storage area. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados stored in the sushi prep reach-in unit. Remove stickers while washing. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed recently washed glass cups stacked together while wet on high shelf. Ensure to separate drying dishes to air dry. -0-

REPEAT: 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 service bowls stored facing upwards on top shelving unit in kitchen. CDI - Bowls inverted. -0.5-

4-501.11 Maintain equipment in good repair. Observed large prep unit across from wok unable to maintain TCS foods < 41 F. Repair or replace. Also observed damaged gasket at upright reach-in unit. Replace. 4-501.12 Cutting Surfaces (C). Observed two heavily scored cutting boards stored in the kitchen. Replace or resurface. -0-

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 sides of cooking equipment on cook line and surfaces of soda gun tower accumulating food debris. Clean and maintain. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed black microbial growth on food contact surface of soda gun at the bar. CDI - Instructed PIC to cleanse and sanitize equipment. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding at > 41 F. EHS discovered (1) prep reach-in unit with an ambient temperature of 43 F, see temperature chart. Upon further investigation, PIC and food handler present discovered that the internal thermostat had been turned up. CDI - PIC voluntarily discarded all items in the unit that were older than 4 hours. All food prepared within last 4 hours moved to WIC to rapidly cool. Thermostat turned down and EHS observed ambient temperature reading at 41 F towards end of inspection. -3- ***This facility has had four consecutive repeat violations with full points for non-compliance and next repeat violation will implement a risk control plan.*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 (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). Observed no date labels for the following TCS foods prepared yesterday: House made spring rolls, fried tofu, garlic in oil and cream cheese. CDI - All but fried tofu and garlic in oil were allowed to date mark; these were discarded due to cold holding > 41 F more than 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed personal employee medications stored on top shelving area alongside single service to go containers. CDI - PIC removed to assigned storage area. -0-

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 service bowls stored facing upwards on top shelving unit in kitchen. CDI - Bowls inverted. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed prep sink in kitchen leaking. No points deducted due to compliance with previous violation and different area observed. -0-

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen ceiling vent in need of cleaning. No points deducted due to improvement from previous inspection. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by cook line blocked by cart with rice maker and then become fully clogged during use. CDI- PIC moved rice maker cart, voluntarily closed to fix hand sink to drain properly, hand sink repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw beef steak stored above asparagus in stand up RIC. Observed raw beef steak stored over RTE sauces in lowboy cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup on white plastic. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up RIC with an ambient temperature of 47F and holding TCS foods above 41F, see temperature chart. EHS also observed RTE shrimp and raw chicken in flip top portion of prep cooler above 41F, shrimp and chicken put on 4 hours TPHC. PIC voluntarily discarded all items in RIC that were older than 4 hours. All food prepared within last 4 hours moved to WIC to rapidly cool. EHS will follow up within 3 days. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 RTE chicken and cooked broccoli on 4 hours TPHC with no label. CDI- PIC labeled containers with start and end time. REPEAT

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed online sushi menu with no disclosure, only reminder. Add disclosure to online sushi menu. EHS will follow up within 10 days. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the website lunch or dinner menu. Add consumer advisory with disclosure and reminder to online lunch and dinner menu. EHS will follow up within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear spray bottle with sanitizer not labeled. CDI- PIC labeled bottle.

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 squeeze bottles of water, oils, and sauces with no labels. Label all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one long live black crawling insect on floor of kitchen. CDI- Pest was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods with not plain wedding ring on finger. Ensure all wedding rings are a smooth plain ring with no stones.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on drying rack stacked together while wet. Ensure to separate drying dishes to air dry.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in kitchen leaking and clogged and unable to drain basin. CDI- PIC repaired hand sink to drain properly. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in kitchen cracked. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor behind cooking equipment, especially fryers, with heavy buildup of oil and food debris. CLEAN. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No vomit & diarrhea clean up plan on site. CDI - Hard copy of clean up procedures provided to facility. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food handler remove raw chicken from the walk-in cooler to prepare at cook line, transition into grabbing ready to eat foods from reach-in unit without hand washing. Food handler instructed to wash hands. After washing hands, the employee recontaminated them on faucet handles. CDI - Employee educated and hands rewashed. -2-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored over ready to eat sauces in the walk-in cooler. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed pan of green onions nesting into a second pan of washed produce in the prep top unit. CDI - Pan was removed to prevent non food contact surface from contacting food. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce, tomatoes and tofu in the salad prep top cooler at 46 F. PIC stated that he was aware of the prep unit malfunctioning and that these items are intended to be on TPHC, however, no time stamps were recorded. CDI - PIC voluntarily discarded items. -3- VR required for prep unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed garlic in oil from yesterday not date marked. CDI - PIC properly date marked items. -0- For more information on date marking please visit: http://meck.co/FoodSafety.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for cut lettuce, tomatoes and tofu held on time at salad prep unit. CDI - PIC discarded items. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of WD-40 stored with dry goods at dry goods storage shelving unit. CDI - PIC removed product. -0-

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 box containing single service containers stored in the can wash. PIC removed from can wash. -0-

5-205.15 Maintain a plumbing system in good repair. Observed kitchen hand sink slow to drain and water leak at plumbing under the kitchen hand sink and at two prep sink fixtures. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on flooring behind cooking equipment. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot and sour soup below 135F. CDI - PIC reheated to 170F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in the salad prep top cooler and inside the unit above 45F, above 41F. PIC stated the lettuce on the top prep was just prepped. Observed tuna, salmon and yellow tail above 41F in the sushi display case. CDI - PIC voluntarily discarded the cut lettuce in the reach in portion. PIC added ice to the newly prepped lettuce at the top. PIC stated they had just placed the fish in the unit around 1130AM, allowed PIC to placed into the reach to cool back down to 41F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open pitchers of water at the check out counter. CDI - PIC covered openings with plastic to prevent contamination.

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 in a dirty metal container. CDI - PIC washed the container.

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 the sushi freezer accumulating food debris. Observed salad prep top cooler interior accumulating food debris. Clean and maintain

REPEAT 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 broken tiles at can wash and in the middle of the kitchen area. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored. Store with the mop head handing down.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Rice cooker in front of the kitchen handsink. CDI - PIC relocated the rice cooker.

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. Raw chicken stored on rolling cart over beef and seafood. CDI - PIC rearranged the storage order. Provided Spanish handout on proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dishmachine was sanitizing below 50 ppm. CDI - PIC primed a couple times, dishmachine is properly sanitizing at 50 ppm. Ensure to test of your dishmachine daily. Sent PIC Spanish video on sanitizing food contact surfaces. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in the salad prep top cooler and inside the unit above 45F, temped at 48F. PIC stated these was from lunch time. CDI - PIC voluntarily discarded the cut lettuce. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 broken tiles at can wash and in the middle of the kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried tofu in upright reach in cooler at 56F. CDI - Chef voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna and cooked eel thawing in the reach in cooler , packing has not been opened. Discussion with the PIC.

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 the sushi freezer accumulating food debris. Observed salad prep top cooler gaskets in need of cleaning, accumulating food debris. Clean and maintain

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between the floor drain and pipe from the dishmachine. Provide air gap. Verification visit to ensure compliance.

REPEAT 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 broken tiles at can wash and in the middle of the kitchen area.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating some residue. Clean and maintain

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

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

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 gaskets on low reach in units at sushi reach in with buildup, in need of cleaning. Observed the interior of the toaster oven in need of cleaning. Observed gaskets on all refrigeration equipment in the kitchen with buildup, in need of cleaning.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed plastic wrapped between the dishmachine drain and floor drain. Remove the plastic wrap. PIC stated that the water splashes. Recommend replacing the floor drain with a wider rim to catch the water.

REPEAT 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 broken tiles at can wash and in the middle of the kitchen area. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored with the mop head up, therefore dripping and contaminating the handle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soft shell crab and tofu just prepped and was out during lunch rush and placed in the reach in cooler, temped above 41F. CDI - PIC placed in the walk in cooler to rapidly cool to 41F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline and at salad prep top cooler not properly labeled or label is peeling off/not legible.

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 toilet tissue stored on the ground under the women’s restroom handsink. CDI - PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on low reach in units at sushi reach in with buildup, in need of cleaning. Observed the interior of the toaster oven in need of cleaning. Observed gaskets on all refrigeration equipment in the kitchen with buildup, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed plastic wrapped between the dishmachine drain and floor drain. Remove the plastic wrap. PIC stated that the water splashes. Recommend replacing the floor drain with a wider rim to catch the water.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at can wash and in the middle of the kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with facility food. Store in a manner to prevent cross contamination. CDI - PIC discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed certified food manager’s serv safe is expired.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed rice noodles (prepped Tuesday), fried tofu and wontons (removed from the freezer) not date marked. CDI: PIC properly date marked items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 tempura cooling in the upright reach in cooler covered with plastic. CDI - PIC removed the plastic to allow to cool rapidly 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 tuna thawing in the reach in cooler , packing has not been opened. Discussion with the PIC.

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 squeeze bottles at the cookline not properly labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed knives stored between the prep table and the equipment, unable to clean between these two areas.

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 toilet tissue stored on the ground under the women’s restroom handsink. CDI - PIC removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. REPEAT. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board over the sushi prep sink heavily scratched and scored. Replace

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on low reach in units at sushi reach in with buildup, in need of cleaning. Observed gaskets at small prep top unit with buildup, in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with pink buildup, in need of cleaning. EHS showed PIC areas needing cleaning during inspection. REPEAT.

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 holding above 41F in prep top cooler during inspection. Through discussion, EHS found that shrimp was recently peeled and seasoned, large batch brought to walk in cooler and smaller batch put into prep top cooler before cooling to 41F or below. CDI- shrimp removed from unit, brought to walk in to cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of chemical bottles with no label during inspection, bottles located at cook line, near dish machine and out at server station. CDI- chemicals marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 shrimp that had just been peeled placed into cold holding unit during cooling process. CDI- shrimp brought to walk in cooler to finish cooling before placing into prep top unit. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen during inspection. Specifically near handsink/dump sink at sushi bar area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic container with no handle stored inside rice container. Ensure scoops have handles that can be placed above the top of food, not contacting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers wet stacked on clean dish shelving. CDI- PIC staggered dishes for proper drying.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. 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 gaskets on low reach in units at sushi reach in with buildup, in need of cleaning. Observed gaskets at small prep top unit with buildup, in need of cleaning.

REPEAT VIOLATION: 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 in kitchen handling lettuce with bare hands. CDI: education provided; employees donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink being blocked by rice cooker. CDI: rice cooker was relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight pink build-up on defector inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed knives with visible food debris stored on knife holder by 3-comp sink. CDI: knives removed and cleaned.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed rice noodles inside prep cooler without date mark. Observed spring rolls inside reach-in cooler. All items were made yesterday. CDI: PIC properly date marked items. Some improvement has been noted.

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 foods including beef and chicken that had just been prepared and cooling inside prep cooler. Discussion with PIC to ensure items are properly cooled to 41F prior to placing in prep cooler. CDI: items were removed and transferred to the WIC.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored behind faucet handles of prep sinks.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed shelving rusted inside walk-in cooler. Cutting boards have been replaced. Improvement noted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored inside bowl in kitchen.

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 staff handling vegetables for sushi at sushi station with bare hands. CDI: education provided; employees donned gloves.

REPEAT VIOLATION: 20 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside sushi case imitation crab meat, tuna, salmon, cream cheese, eel, etc 43F. PIC stated that they had been in and out of cooler for stocking and prepping purposes. CDI: Thermostat on cooler was adjusted by PIC and all items were moved to WIC. Observed rice noodles inside bottom of prep cooler at 44F. CDI: noodles moved to the WIC.

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 on date marking please visit: http://meck.co/FoodSafety. Observed rice noodles inside walk-in cooler without date mark; fried tofu inside reach-in cooler without date; lettuce, tomato, and seaweed salad inside flip top cooler without date mark. All items were made yesterday. CDI: PIC properly date marked items.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored under cutting boards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses wet stacked on shelf above drink machine in kitchen.

4-501.11 Maintain equipment in good repair. Observed shelving rusted inside walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards in use and stored at prep table.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at can wash. Owner stated that he is in the process of looking for correct tiles to put at can wash and getting a quote.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present at time of inspection. Current PIC certificate has expired.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

REPEAT VIOLATION: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink being blocked by rice cooker. CDI: rice cooker was relocated.

REPEAT VIOLATION: 20 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach-in cooler holding TCS foods > 41F (see temp chart). CDI: thermostat was turned down on unit and temperature dropped down to below 41F. All TCS foods were removed and placed inside the WIC. Observed raw chicken at 44F stored in pan too high inside make table. CDI: Chicken was separated into 2 pans. Next inspection full points will be deducted if cold holding is still an issue. Compliance visit will be conducted to ensure temperature on cooler maintains 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored on prep tables and under cutting boards.

REPEAT VIOLATION: 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 cup with no handle being used as a scoop in sushi rice bin. Observed 2 spatulas sitting in water of 86F.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at can wash. Owner stated that they are sitting looking for correct tiles to put at can wash.

REPEAT VIOLATION: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee food stored on top of ice machine and shelf above make table in kitchen. Observed canned drinks stored in bottom of make table cooler with customer food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink being blocked by rice cooker. CDI: rice cooker was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach-in cooler holding TCS foods > 41F (see temp chart). CDI: thermostat was turned down on unit and temperature dropped down to below 41F. Compliance visit will be conducted to ensure temperature on cooler maintains 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and flour bin not labeled in kitchen.

REPEAT VIOLATION: 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 cup with no handle being used as a scoop in sushi rice bin. Observed metal bowls stored inside flip top cooler on top of carrots, mushrooms, etc.

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards stored at prep sink with deep cuts. 4-501.11 Maintain equipment in good repair. Observed some rust on shelving inside walk-in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at can wash.

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of hard boiled eggs stored beside consumer foods on shelf. Observed employee food/drinks stored inside bottom of flip top cooler. EHS explained to PIC that employee meal items cannot be commingled with restaurant food. Designate an area on low shelf and label for employee use only.

3-501.17(B)(2) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed container of milk from 6/23/21 in walk in. CDI: Product voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed container of soybean fry shortening on floor in kitchen. CDI- Removed from 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. REPEAT. Observed cup with no handle being used as a scoop in sushi rice bin; observed cup with no handle being used as a scoop inside ice machine dispenser. CDI by PIC. Observed in-use knife stored in between crevice of cooler and cook line. CDI. Food handler took utensil to dish machine for cleaning.

4-501.11 Maintain equipment in good repair. Observed split gasket on low boy reach-in salad cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of hard boiled eggs stored beside consumer foods on shelf; PIC stated it belonged to an employee. EHS explained to PIC that employee meal items cannot be commingled with restaurant food. Designate an area on low shelf and label for employee use only.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Large soda bottle stored on top of ice machine.

3-501.13 Use approved thawing methods. Vacuum packed tuna instructions state to thaw removed from packaging. Tuna not thawing according to instructions.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some oils, sauces unlabeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food on floor observed when EHS walked in kitchen. CDI- Removed from 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. Cup with no handle being used as a scoop in some dry goods product.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in 3 comp. sink dirty.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current servsafe certificate expired in April 2020. Owner states that since pandemic classes are limited.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink on shelf at cook area and other drink closed but stored above food contact surfaces. CDI: open drink was discarded and other drink was relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked by rice cooker and observed lid inside handsink basin. CDI: rice cooker relocated and lid removed.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer in spray bottle at 0ppm. Points not escalated due to nature of violation and dish machine with correct concentration on this visit.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time provided for sushi rice being held on TPHC. CDI: correct time was provided.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry goods on cart at cook station not labeled and mislabeled.

General COmment: 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 spoon being held in room temp water.

Repeat: 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 rusted shelving inside walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards in kitchen. Points not escalated due to the nature of the violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in an open cup stored in expo area above prep top. CDI: Employee drink removed and discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over ready to eat items in walk in cooler. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in dish machine. CDI: PIC phoned dish machine technician during inspection. Dish machine repaired during inspection.

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 baby corn cooling in prep top cooler right at 4 hours. Observed pooled eggs in reach in cooler cooling right at 4 hours. CDI: Products relocated to walk in cooler and rapidly dropped to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce at sushi area above 41F. PIC stated that product was on counter during lunch time. EHS suggests placing this product on TPHC. CDI: Sauce voluntarily discarded.

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 shrimp sauce from 12/31 in walk in. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on specials menu for item served raw or undercooked. CDI: Asterisk added to items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pooled eggs cooling while tightly covered in reach in cooler. Observed baby corn cooling in prep top cooler. CDI: Items moved to walk in cooler for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in salad cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in salad cooler gasket and sushi reach in gaskets with food debris accumulation. Observed reach in salad cooler with food debris and sauce spilled in it. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed mop sink tiles damaged/missing. Observed floor tiles severely damaged and some of floor is absorptive concrete. Reseal these areas to make it smooth and easily cleanable. Observed downstairs store room wall damaged. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna and raw salmon stored above containers of RTE (ready-to-eat) soy sauce mix in the walk in cooler. Observed raw fish stored above cooked shrimp in the sushi freezer. Ensure to store raw proteins in proper storage order. EHS explained that despite serving raw fish for sushi, it needs to be stored in proper order to prevent from contamination. CDI EHS discussed proper storage order and rearranged in the walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3 comp sinks sanitizer basin filled with 50 ppm QUAT concentrations. The QUAT dispenser at the 3 comp sink was testing at 50 ppm. Ensure to repair. EHS advised using the mechanical dishmachine or chlorine bleach as a sanitizer at the 3 comp sink until the dispenser is repaired. Verification required.

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 cooked shrimp held on TPHC without the begin and end times. Observed multiple items (tempura shrimp, cooked chicken, sushi rice, etc.) held on TPHC with the incorrect time written when the item was made. The written time was 10:55 AM when the time during the inspection was 10:50AM. PIC stated that the items held on TPHC were made between 10:30 AM. CDI PIC corrected all times held on TPHC that was incorrectly written.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths held on the prep tables. Ensure to store in sanitizer buckets. CDI wiping cloths were removed during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a metal bowl used as a scoop and held in a container of raw chicken in the walk in cooler. Ensure to use a utensil with a handle to store out of the food. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (walk in cooler shelves, reach in units, equipment handles, etc.) with heavy debris build up. Ensure to increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles damaged and cracked with missing tiles throughout the kitchen. PIC stated that floor tiles were filled with concrete and sealed. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and AC vents with heavy debris build up in the kitchen prep area above the flip top units. Ensure to increase cleaning frequency. Repeat violation. NOTE: CO2 monitor went off at the beginning of the inspection when standing at the handsink by the grill and rice cooker. CO2 alarm shut off after 30 seconds and did not go off again during the inspection. Ensure to monitor CO2 levels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on spicy mayo or on shrimp sauce in walk in cooler. CDI: Products dated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee rolling sushi with unapproved jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee rolling sushi with no hair restraint.

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 quart container with no handle stored in ginger dressing. CDI: Container removed. REPEAT VIOLATION Improvement from previous inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed mop sink with damaged and missing tile. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles in kitchen with heavy dust build up. REPEAT VIOLATION NOTE: EHS' CO detector went off during inspection with a low alarm. Alarm stopped after approximately 2 min and did not alarm again. EHS strongly suggests placing a CO detector in kitchen and if it goes off, have hood assessed for efficiency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed seafood soup holding below 135F in steam well. Steam well was not on due to emergency evacuation earlier this morning. PIC stated that steam well must not have been turned back on. No points deducted - not an issue in the past. CDI: seafood soup voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari and spring rolls holding above 41F in reach-in cooler. Observed wontons holding above 41F in salad prep cooler. PIC stated that wontons had sat out during service. EHS advised that TPHC be used if items are to sit out during service. NO POINTS DEDUCTED DUE TO THIS BEING THE FIRST INSPECTION AFTER COLD HOLDING REQUIREMENT CHANGE. CDI: items relocated to walk-in cooler to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of white granular and several items by drink station without labeling. All other items were properly labeled in other areas. CDI: granular voluntarily discarded.

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 ginger being stored on the floor by sushi station. EHS suggested placing item on pallet.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor by the sushi station. EHS suggested placing it on a pallet.

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. Repeat Observed scoops without handles being stored in several dry storage items. Ensure scoops with handles are stored in these items and that handles remain out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being stacked while wet on drying shelf above three compartment sink.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler holding foods above 41F. Ambient air read 44F on EHS thermometer. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 41F or below.

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 wall by sushi station, on walk-in cooler fan cover, and in the bottom of the freezer in downstairs storage area. Observed MAJOR IMPROVEMENT with cleaning throughout kitchen. Kitchen has been thoroughly deep cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat Observed missing tiles at the mop sink. 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 dust build-up on ceiling tiles in kitchen. Observed MAJOR IMPROVEMENT with cleaning of kitchen. Other damaged areas mentioned on last inspection have been fixed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with avocado and a plunger stored in it on front line. CDI: Sink cleared.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and duck stored over raw beef. CDI: Beef relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over fully cooked pot stickers. CDI: Pot stickers moved to higher shelf. REPEAT VIOLAITON 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods throughout walk in cooler.

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 inside of microwave with food build up. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed water chestnuts, corn, and sprouts cooling in prep top cooler at 0F/min. Observed same items were moved to walk in and cooling at a rate of 0F/min. CDI: Items uncovered and proper rate achieved.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time markings on spring rolls held on time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with liquid at register. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid supplies stored on top of ice machine. CDI: Items relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed water chestnuts, sprouts, and corn cooling in prep top cooler. Observed same items cooling in walk in while tightly covered. CDI: Items vented while cooling in walk in cooler.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee jackets stored in box with dry noodles and on top of boxes of food in storage.

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 scoop handle for ice scoop down in ice in front ice bin. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket to be split on reach in cooler for sushi. Observed wire fryer baskets damaged, with wires sticking out. Observed rusted racks in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and grease accumulation on ice machine pipes, and other equipment. Observed heavy dust, grease, and food debris on shelving in walk in and where clean dishes are stored above drain board at dish machine. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP peeling from wall behind ice machine and one wall next to mop sink. Observed tiles missing at mop sink. Observed touch up paint needed on walls in downstairs storage. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on vent covers in kitchen. Observed heavy build up under and around equipment on flooring. Observed heavy dust and grease accumulation on outside of hood, and on walls throughout kitchen.

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 REPEAT Observed employee slicing tomatoes with bare hands upon arrival. CDI (Corrected During Inspection): sliced tomatoes and cucumbers employee had cut were voluntarily discarded. Employees shall wear gloves when coming in contact with ready-to-eat foods.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: hand washing sign left at end of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster in bowl being stored directly in container of chopped garlic. CDI: lobster relocated to bottom shelf. Storage order document left with PIC (Person in Charge).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed spoons being stored as clean with food debris on them. CDI: spoons were taken to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT Observed soda dispenser nozzle at bar with black build-up in need of cleaning. 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 microwave used for sake in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed seafood soup holding at temperatures below 135F on steam table. Soup had been made this morning. Other items on steam table were holding at the proper temperatures. EHS (Environmental Health Specialist) advised PIC to have cook reheat soup. Soup had still not been reheated thirty minutes later into inspection. CDI: PIC had cook reheat soup to temperature above 165F.

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 spring rolls with cabbage that facility has rolled, frozen, and then pulled from freezer to reheat for service without date label. CDI: spring rolls properly date labeled. EHS explained to PIC that the date of the oldest ingredient must follow the product. EHS advised PIC to label spring rolls with make date, freeze date (if different than make date), and thaw date. Observed multiple items that PIC stated were made last night without date labels. PIC stated that all items will be used by the end of today. EHS explained that day one counts as the first day for date labeling, if items stay overnight, they need a date label. Items without date labels included noodles, rice noodles, tofu, eel, kani stick, cabbage, and cream cheese. Helpful date labeling document emailed along with inspection. CDI: items properly date labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed large bucket of sanitizer being stored on the floor by cook line. EHS advised PIC to relocate sanitizer to location above floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored outside of sanitizer in kitchen. CDI: PIC placed cloth into sanitizer.

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 handle used for flour being stored in contact with flour. CDI: PIC relocated handle to outside of flour.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of utensils that were being stored as clean with food debris and edamame in container.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed container used for storing single-service sauce cups with debris in need of cleaning. CDI: PIC took container to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on flour scoop handle in dry storage bin, around drink/servers station, in sushi cooler and sushi cooler gaskets, around sushi area by rice warmer shelf, and in bar cooler where there is significant build-up.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed sushi chef cutting cream cheese with bare hands upon arrival. Observed line chef cutting ginger with bare hands. CDI: EHS stopped employees and informed them that gloves must be worn when coming in contact with food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed rice cooker being stored directly in front of hand sink by cook line while line cooks were cooking. CDI: EHS reminded PIC that the rice cooker cannot be stored in front of the hand sink and that all employees need to be able to wash their hands at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottle lids throughout with build-up in need of scrubbing. Observed cleaning needed on spice shakers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with thick black build-up on the inside. CDI: EHS had PIC take all nozzles off to be properly cleaned. Increase how often these items are cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed bean sprouts holding at temperatures above 45F above chill line in prep cooler. CDI: PIC took bean sprouts to quickly cool. Ensure bean sprouts are not stored over chill line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout restaurant made on previous days without date labeling including mango pure, octopus, spring rolls, and bean sprouts. Observed spring rolls and cooked octopus that had been portioned and frozen without freeze/prep date or thaw date. CDI: items were properly dated. EHS advised PIC to ensure all TCS items are date labeled when opened, when frozen, when thawed, and when prepared/cooked.

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 REPEAT Observed sliced tomatoes cooling in a container with a tight-fitting lid in salad prep cooler. Ensure items that are cooling are vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed most squeeze bottles with labeling but a few without and a few spice shakers without labeling. Ensure labels remain on products.

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. REPEAT Observed containers without handles being stored in dry storage bins. directly in contact with food and in duck sauce container in the walk-in. Observed handles of scoops in direct contact with other dry storage goods.

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 wiping cloth being stored directly on top of sushi rice. EHS had sushi chef remove it immediately and scoop out top portion of contacted rice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. New dish machine was installed and test strips were lost. VERIFICATION REQUIRED to ensure test strips have been obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the sides of fryers, on the exterior of soup equipment, on handles of coolers, exterior of dry storage bins, cooler gaskets, on surfaces around drink area, and in prep freezer. All items have heavy build-up that will require a deep scrubbing.

6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed build-up on the faucets of hand sink by cook line.

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 Observed cleaning needed on floors and walls behind cook line. Observed dust accumulation on ceiling tiles above cook line. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in kitchen with pits and cracking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed chicken broth in walk-in on high shelf that PIC stated was for employees. EHS explained to PIC that employee meal items cannot be commingled with restaurant food. Designate an area on low shelf and label for employee use only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken holding above 45F on the bottom shelf in the reach-in cooler. Other items on higher shelves in reach-in are holding right at 45F. EHS advised PIC to call refrigeration maintenance to fix the cooler. PIC stated he believes the high temperature is due to air blockage because the cooler is overloaded with product. Cooler should be able to hold foods below 45F in all parts no matter how much is in the cooler. CDI: chicken was from last night and was voluntarily discarded. VERIFICATION REQUIRED to ensure cooler is holding foods below 45F. Observed foods holding right at 45F in walk-in cooler. EHS will also return to see that this cooler is working properly. PIC stated they had turned the cooler down due to the freezing of vegetables.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soy sauce gallon container being used to store Auto-chlor Pink Bead detergent without a label, observed spray bottle of sanitizer and water without labeling. CDI: PIC labeled all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT EHS did not witness any cooling violations, however, Observed rice noodles that had cooled in tightly wrapped and portioned plastic wrap, egg noodles cooling on deep container, and other prepared items cooling from the night before with plastic wrap with condensation. EHS reminded PIC that items shall be separated into separate pans and left vented to facilitate rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed rice cooker being stored right beside the hand sink. Rice cooker was not blocking hand sink but was too close to where splash from hand washing would splash onto rice cooker. PIC moved rice cooker over to prevent this.

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 scoops without handles being stored in rice containers. PIC stated these containers are used to measure rice. EHS suggested storing scoops with handles in rice and then filling up measuring containers with rice using scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked while wet above three compartment sink.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler holding foods above 45F and walk-in cooler holding foods right at 45F. VERIFICATION REQUIRED to ensure units are working properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in reach-in cooler gaskets, on equipment around soup wells, on exterior of dry storage bins and scoops throughout kitchen, on dry storage rack and drying rack above 3-compartment sink, ice machine vent, in salad prep cooler, around hot water dispenser, and on sushi rack. All items have heavy build-up that will require a deep scrubbing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT Observed floor tile in kitchen cracking. Observed cracked tiles at mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors and walls behind all equipment throughout kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to start food prep by donning gloves without washing hands. EHS directed employee to wash hands. Employee then washed his hands for 5 seconds and then recontaminate hands by turning off the faucet with bare hands. CDI: by instruction on how to properly wash 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 employee separating spring roll mix into smaller pans by shaking it into pan and then employee used his bare hands to scoop the rest of the cabbage out of the bowl. CDI: PIC and employee were notified to discard the rest of the cabbage that had been touched. EHS educated employee on wearing gloves.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed spring roll mix (cooked cabbage and vegetables) cooling in walk-in, tightly packed and stacked in large bowls. EHS did cooling calculation where spring roll mix was cooling at a rate of 0.02 when it should be 0.5. CDI: PIC had employee separate spring mix out into multiple pans to quickly cool. Observed chopped lettuce cooling at a rate of 0.09 when it should have been 0.12. CDI: PIC was advised to leave lettuce uncovered in walk-in to quickly cool.

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 tofu being cooled in reach-in cooler with tightly wrapped plastic. Observed spring roll mix cooling in walk-in, tightly packed and stacked where cold air was unable to circulate product. Observed chopped lettuce cooling in frequently used prep cooler with a tight fitting lid. CDI: All items were uncovered and separated to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed some squeeze bottles labeled and some not. Observed silver spice shakers without labeling. Observed items by wok stove with wrong labels. EHS suggested washing the outsides of bottles and containers to remove grease and build-up so that stickers will stick.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the outsides of food containers including but not limited to squeeze bottles, spice shakers, dry storage bins, wok stove, drying rack shelving above three compartment sink, prep cooler gaskets by sushi cooler, and inside salad prep cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and kept clean. Observed cracked flooring in back of kitchen. Observed cleaning needed in the corners of flooring and behind equipment including prep tables, prep sink by sushi station, wok stove, and other large equipment. Observed cleaning needed on walls throughout and on wall by sushi prep station.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken piled too high in prep top cooler #1 by the cook line. Raw chicken is in the front but next to ready-to-eat broccoli and other vegetables. If Chicken is piled to high, it could fall over into separate container and contaminate ready-to-eat foods. CDI: employee removed top portion of chicken and relocated it to the prep cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kani stick, salmon, cream cheese, and other sushi items in the sushi display cooler at temperatures above 45F. Cooler thermometer read 60F. It was found that the sushi display cooler had not been turned on this morning. All sushi food items had been prepared 30 minutes earlier and were still within cooling parameters. Kani stick and cream cheese had been out of temperature for one hour. CDI: cooler was turned on and all sushi food items were relocated, uncovered, to the prep cooler to quickly cool. See temperature chart.

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 cooked ham in prep cooler #1 by the cook line without a date label. Ham was the only item without a date label. CDI: Ham was back-dated with date it was cooked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles near cook line and sushi line without labels. Most all bottles in establishment were properly labeled. Observed a great labeling system.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels in the women's restroom being stored under the sink.

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 drink machine nozzles in kitchen. -Repeat- Observed debris build-up on gaskets and on the hinges of coolers throughout facility. Observed build-up on dish drying racks and containers. These items need a deep cleaning. Observed grease build-up on hood vents.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wash thermometer in handsink. CDI: Employee corrected.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed rice noodles cooling at a rate of 0 degrees per hour. CDI: Noodles relocated in cooler.

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 milk in the walk in with no date. Employee said the milk was opened two days ago. CDI: Milk dated properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sashimi salad on menu with no asterisk. Observed seared tuna on menu with no asterisk. VERIFICATION REQUIRED

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household toaster oven being used in sushi area. PIC directed to discontinue use of house hold equipment. REPEAT VIOLATION

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee foods comingled with food for restaurant. CDI: Items relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in kitchen blocked by rice cooker on small table. CDI: table relocated to left of sink in order to allow proper access to handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle labeled degreaser with sanitizer in it and bottle with no label identified as degreaser by PIC. CDI: Chemicals properly labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloths stored in several places throughout kitchen. Observed wet cloths stored in sanitizer at 100ppm at sushi station. Observed one cloth stored in rice at sushi area. CDI: All cloths placed in properly concentrated sanitizer.

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 handle of tongs stored directly in contact with salad. CDI: Tongs sat on top of container. Observed knife stored betweeen uses in between table and reach in cooler. CDI: Item taken out of improper storage. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers above 3-comp. CDI: Items separated for drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler door. 4-205.10 Food Equipment, Certification and Classification - C Observed household toaster oven being used at sushi area. PIC directed to discontinue use of this household product.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored directly next to cooked eel in sushi cooler. CDI-eel moved to reach-in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice warmer at 122F after 1hour. Rice warmer was turned off due to an electrical short in the cord. CDI-rice reheated.

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 several items being held on TPHC at the cook line during lunch for faster service (cooked shrimp, chicken, broccoli etc). CDI-items will be held using time in the future. Emailed a copy of the TPHC form to operator.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed food handle laying over into lettuce used for salads.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wetm stacked on drying rack. (REPEAT)

4-501.11 Maintain equipment in good repair. Observed rice warmer with an electrical short and turned off with rice in it at 122F. Repair or replace warmer to ensure food is being maintained at required temperature.

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 portion of beer cooler and hard to reach areas underneath, between, behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large pot of rice on a pedestal. CDI-rice was moved to alternate location. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed male restroom with only 90F water. VERIFICATION REQUIRED.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in a container over raw shrimp. CDI-PIC relocated to a lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled vegetable peeler stored as clean hanging on knife rack in sushi prep area. CDI-item removed to be rewashed.

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 sauces and containers of spices not labeled as required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on countertops and food prep surfaces throughout facility. CDI-PIC placed cloths in sanitizer bucket. 3-304.14(D)Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled water in sanitizer bucket. CDI-bucket was refreshed with clean sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack above 3 comp sink.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure causing inadequate flow of hot water at female restroom hand sink. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment blocking access to handsink. CDI- Moved equipment to allow easy access to handisnk.

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 container of brocolli setting on prep surface at 79F, cooked morning of inspection. CDI- Placed brocolli in walk-in cooler to cool down quickly. Begin active cooling once food hits 135F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bucket of dry goods not labeled to indicate contents. CDI-Container was labeled.

.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout kitchen and by grill.

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 by prep area. CDI- Removed knife

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on drying rack wet stacked over 3 compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tiles by can wash and on floor of kitchen. Observed splatter on ceiling tiles in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment in front of handsink blocking access. CDI- Equipment was moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several packages of raw tuna stored above pea and carrot mix in reach-in freezer in downstairs storage area. Improvement made from what was noted in last inspections. Verification visit required by 9/21 to ensure corrected storage order in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp being held in fry basket at 120F. CDI-Shrimp was refried to atleast 165F. Observed seafood soup in steam well at 119F. Seafood soup was reheated to atleast 165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of degreaser by handsink not labeled. CDI- PIC labeled bottles.

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 containers of dry goods such as spices and salts with no label indicating contents.

3-305.12- Food may not be stored under sewer lines that are not shielded to intercept potential drips. Observed box of sauce packets stored under sink water line. CDI- Box was moved from under water line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop in ice bin at front counter with handle in ice. CDI- Scoop was removed. Observed scoop in bin of sugar with handle in food. CDI- Scoop was removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned knife stored inbetween two pieces of equipment in kitchen. CDI- Knife was removed to be rewashed. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned dishes above 3 compartment sink wet stacked.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights above food in downstairs dry storage area missing end caps at end of light shields.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw shell eggs stored in contact with bag of onions in walk in cooler. Repeat. Observed raw beef removed from commercial packaging and stored over spring roll in downstairs reach in freezer. Observed raw tuna stored over cucumber in flip top prep refrigerator. Observed a container stored in contact with container of beef inside low reach in refrigerator. CDI, operator relocated foods for proper storage. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected near register. Repeat. CDI, operator covered drink pitchers.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean equipment at proper frequency. Observed ice machine accumulating black soil residue. Clean. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of knives stored as clean but soiled with dried food debris. CDI, operator relocated knives for cleaning.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 1 bottle of degreaser not labeled. CDI, operator labeled container.

3-501.15 Cooling Methods - PF - Use proper methods and equipment to cool food. Observed beef cooked and cooling at room temperature. CDI, operator relocated beef to walk in cooler to rapidly cool. Observed cut lettuce recently prepared and cooling in covered container inside flip top prep refrigerator. CDI, cover removed from lettuce.

. 3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer solution in-between uses. Observed several wet swiping cloths stored on prep surfaces and cutting board. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed several ice scoops stored in containers collecting debris. Observed a container being used as scoop in food product in walk in cooler. Use proper utensils.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed a soiled towel stored on clean rack above 3 compartment sink.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed residue accumulating in corners of drainboards and on drainboards themselves at 3 compartment sink. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be cleaned so an accumulation of soil is prevented. Observed several food debris and soil building up inside dish machine and on top of dish machine. Repeat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleansable. Observed cracked tile around grease trap in kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee items and keys stored on top of clean linen on shelf above prep area.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored in contact with a bag of onions in walk-in cooler. Observed raw beef removed from commercial packaging and stored over cheesecake in reach-in freezer in downstairs storage area. Observed raw chicken and raw shrimp stored over sauces and ready-to-eat foods in flip top prep cooler. CDI, operator relocated foods for proper storage. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Provide cover for drink pitchers. Observed uncovered drink pitchers at front counter. CDI, repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous foods that are ready to eat and helf for over 24 hours shall be date marked. Observed 1 container of garlic and oil in walk-in cooler that operator stated was prepared a few days ago not date marked. CDI, operator voluntarily discarded garlic and oil mix.

7-201.11 Separation-Storage - P Toxic substances shall be located so that contamination of equipment is prevented. Observed 1 container of butane fuel stored over single-service articles. CDI, operator relocated butane fuel.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces in kitchen.

4-101.11 Characteristics-Materials for Construction and Repair - P Materials used in construction of food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors or oders or tastes to food and be safe, durable, and nonabsorbant. Observed absorbant linen on direct contact with sushi rice. Improvement made since previous inspection., 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet NSF / ANSI standards. Observed 1 Gator container that storing dry food but no ANSI / NSF certified.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed drainboards of 3 compartment sink soiled with dried food debris.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed some food debris and soil accumulating inside dish machine, on top of dish machine and ice machine. Observed debris accumulating on shelving inside walk-in cooler and on storage shelf above 3 compartment sink.

6-301.14 Handwashing Signage - CGeneral Comment: Provide a handwashing sign at handwashing sink at bar. Observed bar handwashing sink with no handwashing sign. CDI, handwashing sign given to operator.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken and raw beef stored over sauces and other ready-to-eat foods in flip top prep cooler. Observed a container of raw beef stored over produce in a container and shell eggs stored next to and in direct contact with a bag of onions inside walk-in cooler. Observed raw fish over ginger in sushi prep cooler. CDI, operator relocated foods for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store foods in wrappings, packages or covered containers. Observed several uncovered drink pitchers on front counter. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees or above. Observed 1 container of rice hot held below 135 degrees F at steam table. CDI, operator voluntarily discarded rice that was out of temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. Observed a container of garlic and oil and an open container of milk not date marked and prepared earlier in the week. CDI by instruction. Foods that are required to be date marked and are not date marked shall be discarded.

7-201.11 Separation-Storage - PStore toxic substances so that contamination of equipment is prevented. Observed several spray bottles of cleaners and degreasers stored on handwashing sink. CDI, operator relocated toxic substances.7-102.11 Common Name-Working Containers - PFWorking containers of toxic substances shall be labeled by common name of substance. Observed an unlabeled container of degreaser in a spray bottle. CDI

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet wiping cloth stored on cutting board at sushi bar area.

. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed several clean cutting boards stored in splash zone and on dirty faucet of prep sink.4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks, knives and utensils after cleaning so that handling of food contact surfaces are prevented. Observed clean forks and knives not inverted properly.

4-101.11 Characteristics-Materials for Construction and Repair - PMaterial uised in the construction of utensils and food contact surfaces shall be safe, non-absorbant and easily cleanable. Observed sevreral napkins and linens used in direct contact of foods throughout facility.4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed cracked corner on glass of sushi display case middle door.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some soil accumulating inside warewashing machine and food debris and other soil accumulating on top of ice machine, top of dish machine and on the bottom of the reach-in freezer located in basement storage area. Observed soiled gaskets on low-reach in refrigerator.

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed food debris remaining inside lettuce spinner and metal pans stored at dish area. CDI, taken to dish area to be cleaned.

3-501.19 Maintain written procedures prepared in advance made available to the regulatory authority when time as a public health control is being used. Observed no written procedures available for regulatory authority for timing sushi rice but however observed time cards being used and procedures being followed. CDI, printed out time as a public health control application for facility to fill out on site.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Observed menu missing disclosure statement for sushi. Verification required to ensure disclosure statement is provided. Facility is going to e-mail/fax new menu before printed.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed one chemical bottle unlabeled. CDI, by labeling.

3-304.14 When not in use store wet wiping cloths in chemical sanitizer. Observed wiping cloths laying on counter.

4-901.11 Air-dry dishes before stacking. Observed metal pans stacked wet on dish shelf.

4-602.13 Maintain non food contact surfaces clean. Observed cleaning needed in on shelves inside walk-in cooler and at cook area. Observed build-up and grease.

6-403.11 Store personal items away for restaurant food. Observed pills, eye drops, keys,etc. stored with restaurant items.